葡萄栽培领域的De Minimis理念

MEMBERS OF THE TASK FORCE AUTHORS Fernando Alves (Portugal)Tony Battaglene (Australia)Monika Christmann (Germany)Valeriu Cotea (Romania)Mario De La Fuente (Spain)Matthieu Dubernet (France)Jacques Gautier (France)Antonio Graça (Portugal)Markus Herderich (Australia)Wendy Jonker (South Africa)Stamatina Kallithraka (Greece)Alexander Kolesnov (Russia)Humberto Manzano (Argentina)Luigi Moio (Italy)Vittorino Novello (Italy)Angelika Paschke Kratzin (Germany)Luis Peres De Sousa (Portugal)Hans Schultz (Germany)Patrizia Restani (Italy)Jean-Claude Ruf (OIV)Pierre-Louis Teissedre (France)Regina Vanderlinde (Brazil) COORDINATORS Regina Vanderlinde, Honorary President of the OIVMatthieu Dubernet (France)Jean-Claude Ruf, OIV Scientific Director DISCLAIMER OIV collective expertise documents are not submitted to theStep Procedure for Examining Resolutions and can under nocircumstances be treated as OIV resolutions. Only resolutionsadopted by the Member States of the OIV have an official character. This document, drafted and developed on the initiative of the OIV,is a collective expert report. © OIV publications, 1stEdition:July 2025 (Dijon, France)ISBN 978-2-85038-114-0OIV - International Organisation of Vine and WineHôtel Bouchu dit d’Esterno - 1 rue Monge - F-21000 Paris – FranceE-Mail: cst@oiv.int Table of contents 1. Creation of an OIV Task Force onde minimis42. Introduction53. Some previously definedde minimisvalues64. Analytical issues75. Technological issues96. Health issues107. Legal issues118. Environmental issues129. Societal and consumer-related issues1210. Key Points and Practical Objectives of theDe MinimisNotion1311. Definition14 1|Creation of an OIV TaskForce onde minimis At the OIV Scientific and Technical Committee meeting on 23 October2021, Mr Dubernet gave a presentation on the principles and conceptofde minimis. In particular, he indicated that ade minimisvalue isan analytical value below which a substance is generally considerednot to be present in the analysed product. He also stated that thede minimisvalue is in no way associated with a regulatory limit or aconsumer toxicity limit and is set at levels far below these regulatoryor toxicity limits. In conclusion, the OIV President noted the Scientific and TechnicalCommittee’s interest in this approach and approved the creationof a task force coordinated by the First Vice-President of the OIV,MrsRegina Vanderlinde,to continue investigating this subject,incorporating developments relating to the precautionary principle. Members of the Task Force Fernando Alves (Portugal)Tony Battaglene (Australia)Monika Christmann (Germany)Valeriu Cotea (Romania)Mario De La Fuente (Spain)Matthieu Dubernet (France)Jacques Gautier (France)Antonio Graça (Portugal)Markus Herderich (Australia)Wendy Jonker (South Africa)Stamatina Kallithraka (Greece)Alexander Kolesnov (Russia)Humberto Manzano (Argentina)Luigi Moio(Italy)Vittorino Novello (Italy)Angelika Paschke Kratzin (Germany)Luis Peres De Sousa (Portugal)Hans Schultz (Germany)Patrizia Restani (Italy)Jean-Claude Ruf (OIV)Pierre-Louis Teissedre (France)Regina Vanderlinde (Brazil) 2|Introduction The concept ofde minimisis inherited from Roman law.De minimisnon curat praetor (the judge (the chief) does not deal with that whichis insignificant). The notion ofde minimisis primarily concerned with the translationof regulatory criteria into analytical criteria.Traditionally, the translation of regulatory criteria into analyticalcriteria takes the form of maximum content (maximum sulphitecontent, maximum sugar content) and sometimes minimum content(minimum ABV). However, the search for "zero" or "absence" in many fields is anincreasingly common issue, for example: •The absence of prohibited or regulated products•The vitivinicultural product category•The issue of ingredient labelling•Organic certification•Zero Phytosanitary Residue certification•Private law specifications between buyers and producers,containing requirements relating to the absence of residues•Zero alcohol wine; alcohol-free wine•……… The translation of "absence" into an analytical criterion has not beenaddressed so far, or only in rare cases (total sulphur dioxide, gluten,lactose). 3|Some previously definedde minimisvalues Somede minimisvalues have already been introduced, albeit withoutbeing referred to as such: •Absence of ethanol in dealcoholised wine (0.5% vol)¹•Limit on the level of natamycin in wines (5 ppb)²•Total SO2content in “sulphite-free” wines (10 ppm)³•Exogenous water in wine•Pesticide residue for organic certification (10 ppb), definedunilaterally by certifying bodies⁴ (French and European inparticular) The concept ofde minimisis mentioned in the regulations of theUnited States of America. The TTB has indicated that it intends topropose regulations on the use of certain “fermentation activators”,and also states that“In the interim, TTB will continue to allow, underan administrative approval pending rulemaking, the use of biotin,cal