据WTO网站消息，加拿大卫生部发布G/SPS/N/CAN/909号通报，就酵母甘露糖蛋白（Yeast Mannoproteins）作为食品添加剂用于葡萄酒征求意见，截止日期为2015年3月23日。
酵母甘露糖蛋白用于葡萄酒，可抑制酒石酸氢钾结晶形成，无安全风险。
部分原文报道如下：
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of yeast mannoproteins to inhibit the formation of potassium bitartrate crystals in wine.
As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including yeast mannoproteins. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically.
原文链接：https://docs.wto.org/dol2fe/Pages/FE_Search/FE_S_S009-DP.aspx?language=E&CatalogueIdList=129644,129645,129646,129647,129651,129649,129655,129650,129633,129634&CurrentCatalogueIdIndex=3&FullTextSearch
