In the Chinese market, the annual consumption of imported red wine maintains a compound growth rate of over 10% (data from the General Administration of Customs). However, in 2023, 23% of imported wines were returned due to non - compliant labels. As a professional service institution with 20 years of experience in the industry, we have found that 90% of label problems stem from misunderstandings of regulations. This article will analyze the key points of Chinese label design from a practical perspective.

I. The Regulatory Foundation of Chinese Labels

Internationally - recognized Safety Standards Compulsory Legal Basis

• National Food Safety Standard - General Standard for the Labeling of Prepackaged Foods (GB 7718 - 2011)
• Terms and Classification of Beverage Alcohol (GB/T 17204 - 2021)
• Fermented Wines and Their Blended Wines (GB 2758 - 2012)

Regional Mandatory Certifications Key Monitoring Items by Customs(Data in 2023)

• Completeness of the Ingredient List (Accounting for 38% of Non - compliant Cases)
• Error in Alcohol Content Labeling (±0.5%vol is the Red Line)
• Specification of Country of Origin Labeling (Needs to Be Precise to the Country/Region)

II. Six Core Elements of Label Design

Element 1: Basic Information Module

• Product names must reflect true attributes (e.g., Cabernet Sauvignon Dry Red Wine is better than XX Estate Special Blend)
• Country of origin labeling example: Country of Origin: France (cannot be simplified to French original bottle import)
• The Importer Information Must Be Completely Consistent with the Customs Filing

Element 2: Layout of Compulsory Content
The Net Content and Product Name Must Be on the Same Display Panel, and the Character Height ≥ 4mm

Element 3: Professional - Level Translation Specifications

• Grape varieties must use translations from China Grape Variety Records (e.g., Syrah should be Xila not Shiraz)
• Award information must include certification agencies official translations (e.g., Decanter should be translated as Pinchunke)

Element 4: Labeling of Special Ingredients

• When the Sulfur Dioxide Content ≥ 10mg/L, It Must Be Clearly Labeled
• Allergens Such as Egg White Need to Be Warned in Bold Characters

Element 5: Format Technical Specifications

• The Total Area of the Chinese Label ≥ 30% of the Total Display Area of the Prepackaged Product
• Shelf life labeling must be clear (e.g., Shelf life: 10 years (2023/01/01-2033/01/01))

Element 6: Application of Anti - counterfeiting Technology

• It is Recommended to Print a GS1 Barcode (Prefix 690 - 695)
• The Traceable QR Code Needs to Be Compatible with WeChat/Alipay Scanning

III. Pit - Avoidance Guide: Five High - Frequency Mistake Cases

Internationally - recognized Safety Standards Translation Disasters
An Italian winery directly translated Reserva as reserve grade, when it should be labeled aged type
(Solution: Establish a Standardized對照表 of Winemaking Terms)

Regional Mandatory Certifications Unit Confusion
Labeling 14% Vol. doesnt comply with national standards; the correct format is 14%vol
(Compliance Key Points: All Letters in Lowercase, No Spaces)

Cultural and Religious Norms Cultural Conflicts
A California Wine Using Religious Patterns Was Ordered to Make Rectifications
(Review Key Points: Patterns Need to Comply with Article 9 of the Advertising Law)

4、 Confusion of Old and New Standards
Still using the obsolete old labeling Alcohol content: 13°
(Update requirement: Uniformly adopt the format 13%vol)

Settlement and Tax Refund Management Technical Omissions
No target audience indicated (e.g., missing warning label Not suitable for pregnant women)

IV. Practical Operation Process

Internationally - recognized Safety Standards Pre - review stage(At least 45 days in advance)

• Provide high - definition foreign - language label images (above 300 dpi)
• It is recommended to verify through the following methods:Check the book against the test report

Regional Mandatory Certifications Compliance design(It is recommended to be carried out in three steps)

• Tick item by item in the first draft according to the Imported Food Label Verification Checklist,
• Send it to a third - party testing agency for pre - inspection (recommended SGS/BV)
• Make an electronic proof for customs pre - review

Cultural and Religious Norms Physical label(Key control point)

• Give priority to removable adhesive (to avoid damaging the original label)
• Warehousing environment test (When the humidity is > 70%, anti - film - peeling treatment is required)

Conclusion

Compliant label design is the invisible key to entering the Chinese market. A French winery reduced product shelfing cycle by 40% and customer complaint rate by 67% through precise label optimization. It is recommended that importers reserve at least 60 days for label preparation before initial customs declaration and establish in-depth cooperation with AEO-certified agencies.

(Data sources of this article: General Administration of Customs of China, National Center for Food Safety Risk Assessment, Industry White Paper)