2025 Sunset Survey

This survey is for Sulfur Dioxide §205.605(b) - for use only in wine labeled “made with organic grapes,” Provided, That, total sulfite concentration does not exceed 100 ppm.

Instructions: Please answer the questions based on your use only of the substance listed above. This survey is administered by the Organic Trade Association to assess the necessity/essentiality of substances used in organic production that are undergoing NOSB Sunset Review. The information collected will be submitted to NOSB anonymously via the Organic Trade Association’s public comments. Please do not include any confidential businesses information. For more information visit OTA.com/NOSB.

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* 1. Is your operation certified organic?

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* 2. Is this substance included in your organic system plan?

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* 3. Which types of organic products do you use this substance in/on? (e.g., yogurt, fruit juices, baked goods, etc.)

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* 4. What function does this substance provide in/on your organic products and why is it essential? (e.g., stabilizer, thickener, flavor, sanitizer, etc.)

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* 5. With what frequency does your operation use this substance? (e.g., seldom, as needed when a certain condition arises, routinely, etc.)

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* 6. Are there ancillary substances (e.g. carriers, preservatives, stabilizers) used to formulate commercial forms of the substance?

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* 7. Have you tried using any other substances as an alternative to this substance? (e.g. other natural or organic substances)

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* 8. Are there any other management practices that would eliminate the need for this substance?

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* 9. How would your organic handling be impacted if this substance was no longer allowed? (describe the effects on product quality, economic effects, environment effects, or human health effects)

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* 10. On a scale from 1 to 5 stars, rate the overall necessity of this substance for your organic operation:

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* 11. Do you or your members/clients produce wine from organic grapes? What label claims do you use and why? (this question is from the NOSB Spring 2023 Packet)

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* 12. What form of sulfur dioxide do you use? Is there another form you would prefer, and if so, what, and why? (this question is from the NOSB Spring 2023 Packet)

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* 13. At what stage is the sulfite content of wine measured/verified (e.g., at bottling)? (this question is from the NOSB Spring 2023 Packet)

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* 14. You are strongly encouraged to submit your own comments to NOSB. See OTA.com/NOSB for instructions. OTA members can contact OTA's Regulatory Team for assistance or guidance in submitting comments to NOSB.

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