South Africa is the only country where the use of Natamycin in wine is permitted. Natamycin is used in that country to remove the yeast Brettanomyces.
Natamycin is not permitted in wine production in the European Union. Nor in America (Canada, the USA, Argentina and Chile), or in Oceania (Australia and New Zealand). Bottles from other countries that contain it cannot be sold.
To detect it, the International Organisation of Vine and Wine (OIV) agreed on a method for detecting Natamycin in wine that combines liquid chromatography with high resolution mass spectrometry (LC-HR/MS).
It was detected in imported wines in Germany in 2010 and in Spain in April this year. The Spanish Agency for Food Safety and Nutrition had to publish a news item drawing attention to the legislation on Natamycin in force in the European Union for this reason.