FDEAS 140: 20132017  
ICS 67.160.10  
© EAC 2017                                                                                                                         Third  Edition 2017  
 
DRAFT EAST AFRICAN STANDARD 
Sparkling wine — Specification 
EAST AFRICAN COMMUNITY DEAS 140: 2017 
ii © EAC 2017 – All rights reserved
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester: 
© East African Community 2013 — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DEAS 140: 2017 
© EAC 2017 – All rights reserved  iii
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 140 was prepared by Technical Committee EASC/TC 007, Alcoholic and non-alcoholic beverages . 
This second edition cancels and replaces the first edition EAS 140:2000, which has been technically revised. 
 DRAFT EAST AFRICAN STANDARD DEAS 140:2017
 
© EAC 2013 – All rights reserved 1 
 Sparkling wine — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for 
sparkling wine.  
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
CODEX STAN 192, General standard for food additives 
CAC/GL 66,  Guidelines for the use of flavourings  
EAS 12, Drinking (potable) water — Specification  
EAS 38, Labelling of pre-packaged foods   
EAS 39, Hygiene in food and drink manufacturing industry — Code of practice  
EAS 100,  Food stuffs — Methods of determination of Lead  
EAS 149, Specification for carbon dioxide for use in beverage manufacture  
ISO 7952, Fruits, vegetables and derived products — determination of copper content — Method using flame 
atomic absorption spectrometry  
ISO 5517, Fruits, vegetables and derived products— determination of iron content- 1,10 - phenanthroline 
photometric method 
ISO 5523, Liquid fruit and vegetables — Determination of sulphurdioxide content (Routine method)  
ISO 6636-2, Fruits, vegetables and derived products — Determination of zinc content — Part 2; Atomic 
absorption spectrometric method 
ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony-count technique 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1  
sparkling wine 
product obtained by alcoholic re-fermentation of grapes or other fruits and shall contain a visible excess of 
carbon dioxide derived from fermentation, or carbonation process DEAS 140: 2017 
2 © EAC 2017 – All rights reserved
 Note: when produced from fruits other than grapes, it shall be designated sparkling fruit wine 
3.2  
dry wine  
wine in which practically all the sugar has been converted by fermentation into alcohol  
3.3  
sweet wine 
wine which contains some unfermented sugar 
3.4 
extraneous matter 
includes inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, stones, lumps of earth, clay and 
mud and organic matter such as chaff, straw, weed seeds and fruit matter, insects or insects fragments, 
rodent hairs or any other foreign matter  
4 Types  
 This standard covers the following types of sparkling wine and sparkling fruit wine. 
a) brut; 
b) extra dry  
c)  dry 
d)  semi sweet/demi-sec; and 
e)  sweet. 
5.0 Requirements 
5.1 General requirements 
Sparkling wine shall: 
a) possess the characteristic taste and aroma associated with the type of wine; 
b) be free from cloudiness be so produced as to prevent spoilage under normal storage conditions;  
c) be free from any extraneous matter  injurious to health; 
d) have typical organoleptic characteristics of their raw materials; and 
e) have no artificial colour added to give or amplify the colour. 
5.2 Specific quality requirements 
Sparkling wine shall comply with the quality requirements of Table 1. DEAS 140: 2017 
© EAC 2017 – All rights reserved  3
 Table 1 — Requirements for sparkling wine 
SL No. Characteristic Requirement Test method 
i.  Ethyl alcohol content, %, v/v  6.5 -16.5 
EAS 104 ii.  Total acids, as tartaric acid, g/L of (wine) 
Total acids, as citric acid, g/L of e l (Fruit wine) 4 - 15 
iii.  Volatile acids, as acetic acid, g/L max.  2 
iv.  
Total sugar as invert sugar, g/L,  Brut 
when the sparkling wine contains 
at the most 12 g/l of sugar with a 
tolerance of + 3 g/l; 
 Extra‐dry 
when the sparkling wine contains 
at least 12 g/l and at most 17 g/l of  
sugar with a tolerance of + 3 g/l; 
 Dry 
when the sparkling wine contains 
at least 17 g/l and at most 32 g/l of  
sugar with a tolerance of +3 g/l; 
 Demi‐sec 
when the sparkling wine contains 
32 to 50 g/l of sugar; 
 Sweet 
when the sparkling wine contains 
more than 50 g/ 
  
v.  Carbon dioxide atmospheres at 20 °C, min. 3 
vi.  Free sulphur dioxide, mg/kg, max.  50 ISO 5523 
vii.  Total sulphur dioxide, mg/kg, max.  250 
viii.  Copper, mg/L, max 2.0 ISO 7952 
ix.  Iron, mg/L, max. 8.0 ISO 5517 
 
5 Food additives  
Food additives may be used in the production of sparkling wine in accordance with CODEX STAN 192. 
6 Heavy metal contaminants 
When tested in accordance with EAS 100 the level of lead shall not exceed 0.2 mg/L. 
7 Hygiene 
7.1 General 
Sparkling wine shall be manufactured and handled in a hygienic manner in accordance with EAS 39. DEAS 140: 2017 
4 © EAC 2017 – All rights reserved
 7.2 Microbiological requirements 
Sparkling wine of alcohol content of less than 8 % shall comply with limits for micro-organisms specified in 
Table 3. DEAS 140: 2017 
© EAC 2017 – All rights reserved  5
  
S/No. Organism Limit Test method 
 Total plate count, cfu/mL, max. 100 ISO 4833-1 
 
8 Weights and measures 
The volume and fill of sparkling wine shall comply with the weights and measures regulations of Partner 
States or equivalent legislation. 
9 Packaging  
9.1 Sparkling wine shall be packaged in suitable food grade containers.  
9.2 Sparkling wine shall be packaged for bulk delivery and storage in containers that shall prevent 
contamination of the product and preserve its safety and quality. 
10 Labelling 
In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked  
a) common name as ‘Sparkling wine’. The word “Wine” shall be preceded by the fruit name where the 
wine is produced from other fruit other than grape; 
a) name, physical location and address of manufacturer; /importer/bottler 
b) ethyl alcohol content, % by volume; 
c) best before date for sparkling fruit wine with alcohol content less than 8 %; 
d) net content;  
e) batch identification number/code; 
f) country of origin; and  
g) statutory warnings. 
11 Sampling and test 
Sampling and tests shall be carried out in accordance with EAS 104. 
. DEAS 140: 20132017  
 
© EAC 2017  – All rights reserved