Why wines with low Sugar-free extract are being rejected in China

摘要

Sugar-free extract is the latest unfamiliar expression to pass the lips of exporters of wine to China. This obscure test was the largest cause of wine being rejected by Chinese authorities last year (1). In this article Greg Howell, from VintessentialLaboratories, explains this test and make recommendations on what exporters should do to ensure that they have no technical problems getting their wine into China.WINE REJECTED BY CHINA FOR LOW SUGAR-FREE EXTRACTWE HAVE PREVIOUSLY advised on an inexplicable issue that has caused up to 25% of Australian wines to be deemed unfit by Chinese authorities due to the low and unjustified limit of 2 mg/L for manganese (2) in wine.Now Wine Australia has advised Australian wine exporters of another technical issue in regard to wines exported to China. The latest issue coming from our great northern trading partner involves the obscure measure of Sugar-free extract.To quote Steve Guy, Wine Australia's general manager for regulatory affairs:"A significant market access issue has recently emerged in China.