International Code of Oenological Practices

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II.6.1.2 Colour


Addition of caramel or colouring admitted.


Giving to the product the specific desired colour.


Colour is the use of one or more colouring substances admitted in the food regulation of producing and customer countries. The colours can be divided in:

a)        caramel and one or more substances giving yellow and/or red colour

b)       other colouring substances.

Recommendation of the OIV:

  • aromatised wines: admitted for substances listed at paragraph A
  • Beverages based on vitivinicultural products and wine-based beverages: admitted for substances listed at paragraphs A and B.