The value of added sulfur dioxide in French organic wine

Agricultural and Food Economics

Table 1 Maximum Allowed Sulfite Concentrations (mg/L) for Various Eco-Labels and Non-Eco-Labeled European and American Wine

	Sugar Concentration	Biodyvin^a	Demeter^b	FNIVAB^c	No Eco-Label, Europe^c	New EU Organic Label^d	USDA Made with Organic Grapes^e	USDA Organic^f	No Eco-Label, US^e
Red	≤5 g/l	80	110	100	150	100–120	100	<10	350
Red	>5 g/l	105	140	150	210	170	100	<10	350
White, Rosé	≤5 g/l	105	140	120	200	150–170	100	<10	350
White, Rosé	>5 g/l	130	180	210	260	220	100	<10	350
Red, White, Rosé	≥30 g/l	175	250	250	300–400	270–370	100	<10	350
Red, White, Rosé Affected by Rot	≥30 g/l	200	360	360	400	370	100	<10	350
Liqueur Wines, Fortified Wines		100		100	150–200	120–170	100	<10	350
Sparkling	≤15 g/l	96	140	100	150–235	155	100	<10	350
Sparkling	>15 g/l	104	180	150	185–235	205	100	<10	350