FDEAS 139: 2013 
ICS 67.160.10  
© EAC 2017                                                                                                                       Third  Edition 2017 
 
FINAL DRAFT EAST AFRICAN STANDARD 
Fortified wine — Specification 
EAST AFRICAN COMMUNITY DEAS 139: 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 139: 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 139 was prepared by Technical Committee EASC/TC 007, Alcoholic and non-alcoholic beverages . 
This second edition cancels and replaces the first edition EAS 139:2000, which has been technically revised. 
 DRAFT EAST AFRICAN STANDARD DEAS 139:2017
 
© EAC 2017 – All rights reserved 1 
 Fortified wine — Specification  
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for 
fortified 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 38, Labelling of pre-packaged foods  
EAS 39, Hygiene in the food and drink manufacturing industry— Code of practice 
EAS 39, Hygiene in the food and drink industry — Code of practice 
EAS 100,  Food stuffs — Methods of determination of Lead  
EAS 143,  Brandy — Specification 
EAS 144,  Standard specification for neural spirit for manufacture of alcoholic beverages 
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. DEAS 139: 2017 
2 © EAC 2017 – All rights reserved
 3.1 
Wine 
Alcoholic beverage produced by the complete or partial fermentation exclusively of fresh grapes, grape must, 
or products derived from fresh grapes  fruit wine 
3.2 Fruit wine 
Alcoholic beverage produced by the complete or partial fermentation of fresh fruits, or products derived from 
fresh fruits other than grapes  
3.2  
fortified wine 
wine or fruit wine into which  distilled spirit of fruit origin  or neutral spirit have been added to achieve final 
alcohol content  
3.3  
dry wine 
wine in which practically all the sugar has been converted by fermentation into alcohol  
3.4  
sweet wine 
wine which contains some unfermented sugar 
3.5 
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 Requirements  
4.1 Ingredients 
The ingredients for fortified wine may include the following: 
a) wine conforming to EAS 138; 
b) distilled water conforming to EAS 123 or demineralised water; 
c) neutral spirit conforming to EAS 144 or  distilled spirit of fruit origin ; and   
d) flavouring agents, if used, in accordance with CAC/GL 66. 
4.2 General requirements 
Fortified wine shall: 
a) possess the characteristic taste and aroma associated with the type of wine; 
b) be free from cloudiness; 
c) be so produced, as to prevent spoilage during storage under normal conditions;  
d) have typical organoleptic characteristics of their raw material; 
e) have no artificial colour added to give or amplify colour; and DEAS 139: 2017 
© EAC 2017 – All rights reserved  3
 f) be free from any extraneous matter injurious to health. 
4.3 Specific quality requirements 
4.3.1 Fortified wine shall meet the quality requirements of specified in Table 1. 
Table 1 — Quality requirements for fortified wine 
SL No Characteristic Requirement Test method 
i.  Ethyl alcohol content, %, v/v  15 - 24 
EAS 104 ii.  Methyl alcohol  content mg/l of absolute alcohol, max 1,000 
iii.  Total acids,  
 as tartaric acid, g/L (fortified wine) 
 as citric acid, g/L ( fortified  fruit wine) 4 - 15 
iv.  Volatile acids, as acetic acid, g/L of absolute alcohol, 
max.  2 
v.  Total sugar as invert sugar, g/L  Dry wine : ≤ 4 g/l 
 Medium dry  wine : > 4 g/L ‐ 
≤12 g/L 
 Semi‐sweet : > 12 g/L ‐ ≤ 45 
g/L 
 Sweet wine ≥ 45g/L 
 
vi.  Copper, mg/L, max 2.0 ISO 7952 
 
4.3.2 Fortified wine shall contain at least 60 % of absolute alcohol from base wine.  
5 Food additives  
Food additives may be used in the production of fortified 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 
Fortified wine shall be manufactured and handled in a hygienic manner in accordance with EAS 39. 
8 Weights and measures 
The volume and fill of fortified wine shall comply with the weights and measures regulations of Partner States 
or equivalent legislation. DEAS 139: 2017 
4 © EAC 2017 – All rights reserved
 9 Packaging  
9.1 Fortified wine shall be packaged in suitable food grade containers.  
9.2 Fortified 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 ‘Fortified wine’ preceded by the fruit name where the wine is produced from other 
fruit other than grape; 
b) name, physical location and address of manufacturer;importer/bottler 
c) ethyl alcohol content, % by volume; 
d) net content;  
e) batch identification number/code; 
f) country of origin; and  
g) statutory warnings. 
11 Sampling and test  
Sampling and test shall be carried out in accordance with EAS 104 .  
 DEAS 139: 2017  
 
© EAC 2013  – All rights reserved