Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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natamycin, an antiobiotic used to control the growth of yeasts and moulds in the food industry but not generally permitted as a wine additive except in south africa. Residues higher than the permitted level (0.005 mg/l) were found in wines from Argentina around the end of the first decade of the 21st century due to the contamination with antibiotics of certain oenological products but strict controls on exports have reduced this to a very local issue.