UGANDA STANDARD  
  US EAS 140 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS  140: 2014 
© UNBS 201 4 
   
Sparkling  wine — Specification  
 US EAS 140: 2014 
ii                © UNBS  2014 - 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 20 14 
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 wr itten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 505 995  
Fax: 256 41 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 US EAS 140: 2014 
© UNBS  2014 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327, of the Laws of Uganda. UNBS is mandat ed 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/SPS Agreeme nts 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 
consu mers, 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 re commending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 140: 2014, Sparkling  wine  — Specification , is identical with  and has been 
reproduced from  an East African  Standard , EAS 140: 2014, Sparkling  wine — Specification , and adopted  as a 
Uganda Standard.  
Wherever the words, “ East African  Standard" appear, they should be replaced by "Uganda Standard."  
 
   EAS 140: 2014  
ICS 67.160.10  
© EA C 2014                                                                                                                         Second Edition 2014   
 
EAST AFRICAN STANDARD  
Sparkling wine  — Specification  
EAST AFRICAN COMMUNITY  EAS 140: 2014  
ii © EAC  2014  – 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 wit hout 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 p urpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2014  — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504 481/2504255  
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  EAS 140: 2014  
© EAC 2014  – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessita ted 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 .  
EAS 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.  
 EAST AFRICAN STANDARD  EAS 140:2014  
 
© EAC 2014  – All rights reserved  1 
 Sparkling wine  — Specification  
1 Scope  
This East African Standard specifies the requirements and methods of sampling and test for sparkling wine.  
2 Normative references  
The following referenced document s 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 f ood 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 purpose s 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  EAS 140: 2014  
2 © EAC  2014  – All rights reserved  
 3.2  
red wine  
wine obtained from fruit juice, usually grapes in which the skins, and stems are present during fermentation in 
order to impart the red colouration arising from anthocyanin pigments extracted by the alcohol being produced  
3.3  
rose w ine 
wine produced by the normal alcoholic fermentation fruits juice, usually grapes, in which the colouring matter 
of skins and stems are removed before fermentation, yet retaining the pink colouration  
3.4  
white wine  
wine produced by the normal alcoholic fermentation of fruit juice, usually grapes without the pigment 
extraction  
3.5  
dry wine   
wine in which practically all the sugar has been converted by fermentation into alcohol  
3.6  
sweet wine  
wine which contain s some unfermented sugar  
3.7 
extraneous ma tter 
include s 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 ha irs or any other foreign mat ter  
4 Requirements  
4.1 General requirements  
Sparkling wine shall:  
a) possess the characteristic taste and aroma associated with the type of wine;  
b) be free from cloudiness and suspended/ particulate matter;  
c) be so produced as to prevent spoilage under normal sto rage conditions;  
d) be free from any extraneous matter ;  
e) have typical organoleptic characteristics of their raw materials ; and  
f) have no artificial colour added to give or amplify the colour.  
4.2 Specific quality requirements  
Sparkling wine shall comply with the quality requirements of Table 1.  EAS 140: 2014  
© EAC 2014  – All rights reserved  3 
 Table 1 — Requirements for sparkling wine  
SL No . Characteristic  Requirement  Test method  
i.  Ethyl alcohol content, %, v/v max 6.5 -16.5 
EAS 104  ii.  Total solids, g/L  40  150 
iii.  Total acids, as tartaric acid, g/L of absolut e 
alcohol (grape wine)  
Total acids, as citric acid, g/L of absolute alcohol 
(other wine)  4  12 
iv.  Volatile acids, as acetic acid, g/L of absolute 
alcohol, max.  2 
v.  
Total sugar as invert sugar , g/L,  Dry wine max :   < 4 
Medium sweet wine : 4 - 45 
Sweet wi ne:   > 45  
vi.  Sorbic acid, mg/kg, max.  1 000 
vii.  Carbon dioxide atmospheres at 20 °C, min.  3 
viii.  Free sulphur dioxide, mg/kg, max.  50 ISO 5523  
ix.  Total sulphur dioxide, mg/kg, max.  250 
x.  Copper , mg/L , max  2.0 ISO 7952  
xi.  Iron, mg/L , max.  8.0 ISO 5517  
xii.  Zinc, mg/L , max.  5 ISO 6636 -2 
 
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 10 0 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.  
7.2 Microbiological requirements  
Sparkling wine of alcohol content of less than 8 % shall comply with  limits for micro -organisms specifi ed in 
Table 3.  EAS 140: 2014  
4 © EAC  2014  – All rights reserved  
  
S/No.  Organism  Limit  Test method  
i.  Coliforms , cfu/mL  Nil ISO 4832 
ii.  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 Par tner 
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 an d 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’ preceded by the fruit name where  the wine is produced from other 
fruit other than grape;  
a) name, physical location and address of manufacturer;  
b) ethyl alcohol content, % by volume;  
c) best before date  for fruit wine and wine with alcohol content less than 8 %;  
d) net content ;  
e) declaration by comm on name of any additives used;  
f) date of manufacture ;  
g) batch identification number/code;  
h) country of origin ; and  
i) statutory warnings . 
11 Sampling and test  
Sampling and tests shall be carried out in accordance with EAS 104.  
. EAS 140: 2014    
 
© EAC 2014  – All rights reserved