TBS/AFDC13 (6154) P3/TZS 167:2015  
                                                                                           ICS: 67:160.10  
 
                                                                                                      
 
DRAFT TANZANIA STANDARD  
 
 
 
 
 
Still table wine — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
               TANZANIA BUREAU                             
                                                                                                  TBS/ AFDC 13( 6154 )/TZS 167:2015  
ICS 67.160.10  
                                                                                                      
  
                                                                                                                                                       
 Still table wine — Specification  
0 Foreword  
 
Still table wine is a common commercial alcoholic beverage in the country. The wine industry is 
expanding very fast to cater for the increasing demand of the commodity. This Tanzania standard was 
prepared in order to ensure that wine consumers get safe and good quality product.  
In the preparation of this Tanzania Standard, assistance was drawn from EAS 138:2014 published by 
East African Community (EAC) which is Identical with modification  
This third Edition cancels and replaces the second Edition (TZS 467: 2015) which has been technically 
revised  
 In reporting the result of a test or analysis made in accordance with this Tanzania standard, if the final 
value observed of calculated is to be rounded off it shall be done in accordance with TZS 4 (see clause 
2) 
 
 
1 Scope 
This Standard specifies the requirements and meth ods of sampling and test for still table wine prepared 
from grapes or other fruits.  
 
 
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.  
 
OCDEX STAN 192, General standard for food additives  
CAC/GL 66  Guidelines for the use of flavourings  
 
TZS 789/ EAS 12, Drinking (potable) water — Specification  
TZS 538 , General standard on packaging, marking and labelling of foods  
EAS 39, Hygiene for food and drink manufacturing industry — Code of practice  
AOAC 999.11 Determination of Lead, Cadmium, Copper, Iron, and Zinc  
 
TZS 1493/ 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 pr oducts — Determination of zinc content — Part 2; Atomic 
absorption spectrometric method  
TZS 1485/ ISO 7952, Fruits, vegetables and derived products — Determination of copper content —- Method 
using flame atomic absorption spectrometry  
TZS 471/EAS 104 Alcoho lic beverages — Methods of sampling and testing   
                                                                                                                                                                                                      ISO 1842, Fruit and vegetable products  — Determination of pH   
 
TZS 729/ ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coliforms — Colony -count technique  
 
TZS 118/ ISO 4 833-1, Microbiology of the food chain — Horizontal method for the enumeration of 
micro -organisms — Part 1: Colony -count at 30 degrees C — Pour plate technique  
 
TZS1502/ISO 6634, Fruits, vegetables and derived products — Determination of arsenic content  
— Silver diethyldithiocarbamate spectrophotometric method  
 
TZS 125/ISO 6888 -1 Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of coagulase \-positive staphylococci \(Staphylococcus aureus and other spec ies\) – 
Part 1 \: Technique using Baird \-Parker agar medium – Amendment 1 \: Inclusion of precision data  
 
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
wine  
 Alcoholic beverage produced by the complete or partial fermentation exclusively of fresh grapes, 
grape must, or products derived from fresh grapes.  
 
 
3.2 Still table wine  
wine without carbon dioxide that is generally dry or sweet  
 
3.3 fruit wine  
Alcoholic beverage produced by the comple te or partial fermentation of fresh fruits, or products 
derived from fresh fruits other than grapes.  
3.4  
dry wine  
wine in which practically all the sugar has been converted by fermentation into alcohol  
3.5  
sweet wine  
wine which contain s some unfermented sugar  
 
3.6 Red wine  
a wine with a predominantly red color derived during fermentation from the natural pigment in the 
skins of dark -colored grapes  
 
3.7 White wine  
wine made from pale grapes or from black grapes separated from their skin s 
 
4 Types  
This standard covers the following types of still table wine and fruit wine as provided in Table 1  
Types based on sugar content  
a) dry; 
b) medium dry  
c) semi  sweet and  
d) sweet;  
Types based on colour  
– Rose, Red and White (Define in clause 3)   
  
                                                                                                    3 
   
5 Requirements  
 
5.1 General requirements  
 
5.1.1  Still table wine shall:  
a) Be obtained by the alcoholic fermentation of  
-Fresh grape or grape must or  
-Fresh fruits or processed fruit  
b) : have typical organoleptic characteristics to the product;  
c) have no artificial colour added to give or amplify colour subject to the provision under clause 6; and  
.5.1.2  Red wine shall derive the red colour from natural pigments; mainly anthocyanins present in fruits. No 
colour shall be added to give or amplify the  red colour. The wine shall derive its colour solely from the grapes.  
The wine having pink colour (clarify the source of colour as above) shall be marked as rose wine. White wine is 
derived, usually  from grapes without the pigment extraction.  
 
5.2 Specifi c quality requirements  
 
Still table wine shall meet the requirements of specified in Table 1.  
 
Table 1 — Quality requirements for still table wine  
SL No  Characteristic  Requirement  Test method  
i.  Ethyl alcohol content, %,  6.5 -16.5 
TZS 471  
 ii.  Total acids, as tartaric acid, g/L for (wine) min  
Total acids, as citric acid, g/L for (Fruit wine), min  3.5 
3.5 
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/off dry :4 -12g/L  
Semi‐sweet : 12 -45 g/L  
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.  400 
viii.  Copper , mg/L , max  2.0 TZS 1495:2016  
ix.  Iron, mg/L , max.  
 8.0 TZS 1493:2016  
 
 
6 Food additives  
  
Food additives may be used in the production of still table wine  in accordance with CODEX STAN 192  
subject  to clause 5.1.1(f.)  
  
                                                                                                                                                                                                    7  Contaminants  
 
7.1 Heavy metals  
When tested in accordance with AOAC 999.11 the level of lead shall not exceed 0.2  mg/L  
 
7.2 Pesticides  
All the raw materials in production of still table wine shall comply with the maximum residue limits for 
pesticides as established by Codex Alimentarius Commission  
 
8 Hygiene  
 
8.1 General  
Still table wine shall be manufactured and ha ndled in a hygienic manner in accordance with TZS 109.  
 
8.2 Microbiological requirements  
 
Still table wine of alcohol content of less than 10 % shall comply with  limits for micro -organisms 
specified in Table 3.  
Table 2 — Microbiological limits for still table wine  
S/No.  Organism  Limit  Test method  
i) Total plate count, cfu/mL, max.  100 TZS 118:2017
  
ii) 
 Coliform  
 Nil 
 TZS 729:2018  
 
iii) 
 E.coli  
 Absent  
 TZS 731:2016  
 
iv)  Staphyllococcus 
aureus  (cfu/g)  
  
          Absent   
TZS 125  
 
9 Sampling and test  
 
Sampling and testing shall be done in accordance with TZS 471and other test methods indicated in 
Table 1, 2 1nd clause 7  
11 Packaging  
11.1 Still table wine shall be packaged in suitable food grade containers.  
 
11.2 Still table wine sh all be packaged for bulk delivery and storage in containers that shall prevent 
contamination of the product and preserve its safety and quality  
 
11.3 Stll table wine shall not be packed in sachets and in volume of not less than 200ml  
 
 
12 Labelling   
 
In addition to the requirements of TZS 538, 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) Declaration of wine type  based on sugar and colour as (sweet,semi sweet,dry or semi dry)   
                                                                                                    5 
 c) name, physical location and address of manufacturer; importer/bottler  
d) Brand or trade name of the product; if any  
 
e) ethyl alcohol content, % by volume;  
f) best before date  for  wine with alcohol content less than 10 %;  
g) net content;  
h) batch identification number/code;  
i) Declaration of food additive used  
j) country of origin; and  
k) statutory warnings.