Natamycin is a macrolide antibiotic, used in the food industry to control the growth of yeasts and moulds on the surface of products such as cheese and dried sausages.

Its use in winemaking is permitted in South Africa, where it is used as an alternative to the use of sulfur dioxide during bottling to prevent refermentation in sweet and low acidity wines. Natamycin is not a permitted additive for the making of wine in Australia.

Australian wineries and exporters may need to demonstrate residues of natamycin below 0.005 mg/L for any exported wines.

The analysis utilises LC/MS/MS to screen natamycin residues in wine to a limit of quantitation (LoQ) of 0.005 mg/L.

Prices per analysis
No. of samples 1-7 samples 8+ samples
Cost/sample (excluding GST) $163.80 $141.75
Volume required – 50 mL

For more information please contact AWRI Commercial Services on (08) 8313 6600 or e-mail