Customs Knowledge: Matters related to imported wine

作者：迦泰通报关 电话：18521306667 来源:www.jtia56.cn 发布日期：2023-10-10 21:19:11

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Wine is a fermented wine with a certain alcohol content made from fresh grapes or grape juice through complete or partial fermentation.

There are three main tax codes for declaring imported wine:

2204.1000: Champagne, sparkling wine, grape sparkling wine;

2204.2100: Wine loaded in containers of 2L or less;

2204.2200: Store wine in containers of over 2L but not exceeding 10L.

Declaration elements for imported wine:

Product name, type, alcohol concentration, grade, year, production area, winery name, grape variety, packaging specifications, import method, brand, etc.

It is also necessary to declare the registration number of the imported food importer, the registration number of the overseas exporter agent, and the registration number of the imported food overseas production enterprise; The attributes of pre packaged imported wine should be declared as "pre packaged".

According to the instructions issued by the new generation inspection management system, customs officers inspect and submit imported wine for inspection, and directly release batches that do not require inspection and submission. The batches that need to be inspected in the sampling process must go through multiple levels of testing.

1、 Label inspection

The inspection of imported wine labels includes:

Food name, ingredient list, net content and specifications, name of country or region of origin (such as Hong Kong, Macau, Taiwan), name, address and contact information of agent, importer or distributor, production date and shelf life, storage conditions, alcohol content, warning message.

2、 Sensory and physicochemical testing

Take a look

Check whether the appearance of the wine is normal, whether the cork has mold or cracks, and whether the bottle label is clear and undamaged.

Two Senses

Sensory testing, examining the color, clarity, foaming degree of wine, as well as whether the aroma and taste are normal.

Three analyses

After pre-treatment of wine, physical and chemical items such as alcohol content, total sugar, dry extract, volatile acid, citric acid, carbon dioxide, total sulfur dioxide, and net content are tested.

3、 Safety indicator detection

The safety indicators of wine include: iron, copper, methanol, benzoic acid, sorbic acid, sodium cyclamate, etc. In the process of wine production and brewing, some substances are artificially added due to the process, while others are naturally produced during grape cultivation and fermentation. These indicators cannot exceed the limit values, otherwise they will pose a threat to human health.

1. Heavy metal detection - Inductively coupled plasma atomic emission spectrometry mass spectrometry (ICP-MS)

Heavy metals accumulate to a certain extent in the human body and can cause chronic poisoning. After processing the sample, under the action of an ion source, a high-temperature plasma ionizes the atoms in the sample to form monovalent positive ions, and then detects the ion strength through mass spectrometry to analyze the content of heavy metal elements such as iron and copper.

2. Methanol content detection - Gas chromatograph (GC)

Methanol is a harmful substance naturally produced during wine fermentation. Excessive intake of methanol can have serious effects on the nervous and blood systems of the human body, causing headaches, nausea, blurred vision, and even blindness. In severe cases, it can be life-threatening. By utilizing chromatographic separation and detection techniques, complex mixtures of multiple components can be analyzed.

3. Benzoic acid and sorbic acid detection - High performance liquid chromatography (HPLC)

Benzoic acid and sorbic acid, as food additives, mainly have a preservative effect, but excessive use can cause harm to the human body and even cancer. The principle of high-performance liquid chromatography can be used for chemical analysis of thermally unstable and high boiling organic compounds.

4. Sodium cyclamate detection - Liquid chromatography-mass spectrometry (LC-MS)

Sodium cyclamate is a widely used sweetener in the food and beverage manufacturing industry. If consumed excessively by the human body, it can have side effects such as cancer, teratogenicity, and damage to kidney function. By combining the effective separation ability of liquid chromatography for thermally unstable and high boiling compounds with the powerful component identification ability of mass spectrometry, complex organic mixtures can be separated and analyzed.

4、 Microbial testing

Microbial testing is an important indicator for measuring the quality of food hygiene. Wine belongs to pre packaged food and needs to undergo relevant microbial testing such as Salmonella and Staphylococcus aureus, and meet national standards.