DRAFT UGANDA STANDARD  
  DUS DEAS 138 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 138: 2017 
© UNBS 2017 
   
Still table wine — Specification  
 
 DUS DEAS 138: 2017 
ii                © UNBS  2017 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2017 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
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Kampala 
Uganda 
Tel: +256 417 333 250/1/2/3 
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E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS 138: 2017 
© UNBS  2017 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 138: 2017, Still table wine — Specification, is identical with and has 
been reproduced from an International Standard, DEAS 138: 2017 Still table wine — Specification , and is 
being proposed for adoption as a Uganda Standard. 
This standard was developed by the Subcommittee on Water and alcoholic beverages, SC 16, under the Food 
and agriculture Standards Technical Committee (UNBS/TC 2 ). 
Whereve r the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
This standard cancels and replaces US 138: 2014 , Still table wine — Specification, which has been technically 
revised.DEAS 138:2017
ICS67.160.10
©EAC2017 Third Edition 2017
DRAFT EAST AFRICAN STANDARD
Still table wine —Specification
EAST AFRICAN COMMUNITYDEAS138:2017
ii © EAC 2017 –All rights reservedCopyright notice
This EAC document is copyright -protected by EAC. While the reproduction of this document by
participants in the EAC standards development process is permi tted 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 f or 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 2017 —All rights reserved
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.
Violators may be persecutedDEAS 138:2017
©EAC 2017 –All rights reserved iiiForeword
Development of the East African Standards has been n ecessitated 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 exchange d
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 S tandards 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 th erefore expected to ensure that they always have the latest versions of the standards
they are implementing .
FDEAS 138was prepared by Technical Committee EASC/TC007,Alcoholic and non -alcoholic beverages .
This second edition cancels and replaces the fir st edition EAS 138:2014,which has been technically revised.DRAFT EAST AFRICAN STANDARD DEAS 138: 201 7
© EAC 2017–All rights reserv ed 1Still table wine —Specification
1Scope
This Draft East African Standard specifies the requirements and methods of sampling and test for still table
wine prepared from fruits .
2Normative re ferences
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) appli es.
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 —Specification
EAS 39, Hygiene for food and drink manufacturi ng industry —Code of practice
EAS 100, Food stuffs —Methods of determination of Lead
ISO 4832 , Microbiology of food and animal feeding stuffs —Horizontal method for the enumeration of
coliforms —Colony -count technique
ISO 4833 -1,Microbiology of the food chain —Horizontal method for the enumeration of micro -organisms —
Part 1:  Colony -count at 30 degrees C pour plate technique
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 7952, Fruits, vegetables and derived products —Determination of copper content —-Method using flame
atomic absorption spectrometry
3Terms and definitions
For the purposes of this standard, the following terms and definitions shall apply.2 © EAC 2017 –All rights reserved3.1
wine
Alcoholic beverage produced b y the complete or partial fermentation exclusively of fresh grapes, grape must,
or products derived from fresh grapes .
3.2fruit wine
Alcoholic beverage produced by the complete or partial fermentation of fresh fruits, or products derived from
fresh fruits other than grapes.
3.3
drywine
wine in which practically all the sugar has been converted by fermentation into alcohol
3.4
sweet wine
wine which contain ssome unfermented sugar
3.5
extraneous matter
include sinorganic 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 grains of crops, insects or insects fragments,
rodent ha irs or any other foreign matter
4Types
This standard covers the following types of still table wine andfruitwine.
a)dry;
b)medium dry
c)semi  sweet and
d)sweet ;
5Requirements
5.1 General requirements
5.1.1 Still table wine and fruit wine shall:
a)be obtained by the alcoholic fermentation of fresh or processed fruits or fruit juice ;
b)possess the characteristic taste and aroma associated with the type of wine;
c)be free from cloudiness and suspended/ particulate matter ;
d)be so produced as to prevent spoilage under normal storage conditions;
e)have typical organoleptic characteristics to the pro duct;
f)have no artificial colour added to give or amplify colour; and
g)be free from any extraneous substances;©EAC 2017 –All rights reserved 35.1.2Red wine shall derive the red colour from natural pigments; mainly anthocyanins present in fruits. No
colour shall be added to give or amplif y the red colour. The wine shall derive its colour solely from the grapes.
Thewine having pink colour shall be marked as rose wine. White wine is derived , usually from grapes without
the pigment extraction .
5.2 Specific quality requirements
Still table wine shall meet the requirements of specified in Table 1.
Table 1 —Quality requirements for still table wine
SL
NoCharacteristic Requirement Test method
i.Ethyl alcohol content, %, 6.5-16.5
EAS 104ii. 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 of, max. 2
iv. Total sugar as Invert sugar, g/L Dry wine : <4 g/l.
Medium dry wine :4 -12
Semi‐sweet : 12 -45
Sweet wine > 45g/L
v. Sorbic acid, mg/kg, max. 500
vi. Free sulphur dioxide, mg/ l, max. 70 ISO 5523
vii. Total sulphur dioxide, mg/ l, max. 350
viii. Copper ,mg/L , max 2.0 ISO 7952
ix. Iron,mg/L , max. 8.0 ISO 5517
6Food additives
Food additives may be used in the production of still table wine in accordance w ith CODEX STAN 192 subject
to clause 5.1.1(f .)
7Heavy metal contaminants
When tested in accordance with EAS 10 0the level of lead shall not exceed 0.2 mg/L.
8Hygiene
8.1 General
Still table wine shall be manufactured and handled in a hygienic manner in a ccordance with EAS 39.4 © EAC 2017 –All rights reserved8.2 Microbiological requirements
Still table wine of alcohol content of less than 10% shall comply with limits for micro -organisms specified in
Table 3.
Table 3 —Microbiological limit s for still table wine
S/No. Organism Limit Test method
ii) Total plate count, cfu/mL, max. 100 ISO 4833 -1
9Weights and measures
The volume and fill of still table wine shall comply with the weights and measures regulations of Partner States
or equivalent legislation.
10Packaging
10.1Still table wine shall be packaged in suitable food grade containers.
10.2Still table wine shall be packaged for bulk delivery and storage in containers that shall prevent
contamination of the product and preserve its safety and quality
11Labelling
In addition to t he requirements of EAS 38, the following specific labelling requirements shall apply and shall be
legibly and indelibly marked:
a)common name as ‘wine’ preceded by the fruit name where the wine is produced from other fruit other
than grape;
b)name, physical lo cation and address of manufacturer; importer /bottler
c)ethyl alcohol content, % by volume;
d)best before date for fruit wine with alcohol content less than 8 %;
e)net content;
f)batch identification number/code;
g)country of origin ; and
h)statutory warnings .
12Samp ling and test
Sampling and testing shall be done in accordance with EAS 104.DEAS 138:2017
© EAC 2017 –All rights reserved