a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.160.1 0                        DMS 1389 :2016  
       First  edition  
 
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
Sparkling  wine  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard  
 
 
  
  ICS 67.160.1 0         DMS 1389 :2016  
 
 
 
 
 
 
 
Sparkling  wine  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
                                                                               Tel:  +265 1 870 488  
                                                                              Fax:  +265 1 870 756  
                                                                          E-mail:  mbs@mbsm w.org  
                                                                      Web -site:  www.mbsmw.org  
 
Price based on 4 pages  
 
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 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     page  
Foreword …………………………………………………………………..………………………………………………  i 
Technical  committee ……………………………………………………………………………………………………..  i 
Notice ……………………………..……………………………………………………………………………… …….... i 
Scope ……………………………………………………………………………………………………………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Terms and definitions ..…………………………………… …………………………………………………………….  1 
Essential composition and quality factors …………………………………………………………………………….. 2 
Food additives………………………………………………………………………………………………………….... 3 
Conta minants …………………………………………………………………………………………………………….  3 
Hygiene ………………..………………………………………………………………………………….. ................... ..3 
Packaging and l abelling ……………………..……………………………………………… ………………………….  3 
Sampling and m ethods of test …………………………………………………………………………………… ….....4 
 
FOREWORD  
 
This draft proposal has been prepared by MBS/TC 11, the Technical Committee on  Beverages  to provide 
requirements for sparkling  wine.  
 
In preparing t his draft Malawi standard reference was made to  the following standard : 
 
East African  Standard,  EAS 140:2014 , Sparkling  wine – Specification . 
 
Acknowledgement is made f or the use of the information . 
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi s tandard was pre pared by MBS/TC 11 , the Technical Committee on Beverages , and the 
following companies, organizations and institutions were represented:  
 
Blantyre Hotels Limited;  
 
Blantyre Water Board;  
 
Carlsberg (Malawi) Limited;  
 
Chibuku Products Limited;  
 
Consumers Asso ciation of Malawi;  
 
Dairibord Malawi Limited;  
 
Linga Fine Foods and Winery;  
 
Malawi Bureau of Standards;  
 
Mkombezi Wine Cooperatives;  
 
Peoples Trading Centre; and  
 
The Malawi Polytechnic (University of Malawi).  
 
 
NOTICE  
 
This draft standard shall be review ed every five years, or earlier when ever it is necessary, in order to keep 
abreast of progress. Comments are welcome and shall be considered when the standard is being reviewed .1 
 DMS 1389 :2016 
DRAFT MALAWI STANDARD  
 
Sparkling  wine  – Specification  
 
 
1 SCOP E 
 
This draft Malawi  standard specifies requirements and meth ods of sampling and test for sparkling wine .  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi stan dard. All standards are subject to revision and, since any reference to a standard is deemed to 
be a reference to the latest edition of that standard, parties to agreements based on this standard are 
encouraged to take steps to ensure the use of the most r ecent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing units – Code of hygienic conditions;  
 
MS 107: Alcoholic beverages  ̶  Methods of test ;  
 
MS 237: Food additives – General standard;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
AOAC Official Method 925.3 5: Determination of sucrose in frui ts and fruit products ; 
 
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 °C – Pour plate technique;  and 
 
ISO 5519:  Fruits, vegetables and derived products – Determination of sorbic acid content . 
 
 
3 TERMS AND DEFINITIONS  
 
For the purposes of this draft standard , the following te rms and defin itions shall apply;  
 
3.1  
dry wine  
wine in which practically all the sugar has been converted by fermentation into alcohol  
 
3.2 
extraneous matter  
includes inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, s tones, 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  
 
3.3 
medium sweet wine  
wine which contains unfermented sugar in a range of 4 to 45 g/l as sucrose  
 
3.4 
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   
2 
 3.5 
rose wine  
wine produced by t he 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  
 
3.6 
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  
 
3.7 
sweet wine  
wine which contains some unfermented sugar  
 
3.8 
white wine  
wine produced by the normal alcoholic fermentation of fruit j uice, usu ally grapes without the pigment 
extraction  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 General requirements  
 
4.1.1  Sparkling wine shall  possess the characteristic taste and aroma a ssociated with the type of wine . 
 
4.1.2  Sparkling wine shall  be free from cloudiness and suspended/particulate matter . 
 
4.1.3  Sparkling wine shall be so produced as to prevent spoilage under normal storage conditions . 
 
4.1.4  Sparkling wine shall be free from any extraneous matter . 
 
4.1.5  Sparkling wine shall have typical  organoleptic characteristics of their raw materials.  
 
4.1.6  Sparkling wine  shall 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 . 
 
Table 1 – Requirements for sparkling wine  
 
S/N Characteristic  Requirement  Test method  
1 Ethyl alcohol content, %  7 –16.5  
 
MS 107  2 Total solids, g/l  40 – 150 
3 Total acids, as tartaric acid, g/l  4.0 – 10 
4 Volatile acids, as acetic acid, g/l, max.  1.0 
5 Total sugar, as sucrose, g/l  
 
Dry wine  
 
Medium sweet wine  
 
Sweet wine  
  
 
< 4 
 
4 – 45 
 
> 45  
 
 
AOAC 
925.35  
6 pH 3.0 – 4.0  
MS 107  7 Atmospheric carbon dioxide  at 20 °C  3.0 – 7.0 
8 Sorbic acid, mg/kg, max.  1000  ISO 5519  
9 Free sulfur dioxide, mg/kg,  max.  50  
MS 107  10 Total sulfur dioxide, mg/kg, max.  250  
3 
 4.3 Microbiological limits  
 
Sparkling wine shall comply with limits for micro -organisms specified in Table 2 . 
 
   Table 2 – Microbiological limits for  sparkling wine  
 
1 2 3 4 
S/N Organism  Limit  Test method  
1 Coliforms, cfu/ml  Nil ISO 4832  
2 Total plate count, cfu/ml , max.  100 ISO 4833 -1 
 
 
5 FOOD ADDITIVES  
 
Food additives may be used in the production of sparkling  wine in accordance  with MS 237 . 
 
 
6 CONTAMINANTS  
 
6.1 Heavy metals  
 
The products covered by this standard shall comply with the maximum levels of heavy metals and toxic 
substances prescribed in MS 302.  
 
6.2 Pesticide residues  
 
Sparkling wine shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this product.  
 
 
7 HYGIENE  
 
The product  covered by the provisions of this draft standard shall be prepared and handled in accordance 
with the requirements set out in MS 21.   
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  requirements  
 
Sparkling wine shall be packaged in suitable food grade containers. Sparkling wine shall be packaged for 
bulk delivery and storage in containers that sh all prevent contamination of the product and preserve its safety 
and quality.  
 
8.2 Labelling  requirements  
 
In addi tion to the requirements of MS 19, the following specific provisions shall apply:  
 
a) common name as ‘s parkling  wine’ preceded by the fruit name where the wine is produced from  other 
fruit other than grape;  
 
b) name, physical locat ion and address of manufacturer ; 
 
c) ethyl alcohol content, % by volume ; 
 
d) the net contents shall be declared by volume in millilitres or litres;  
 
e) list of ingredients in descending order of proportion by mass;  
  
4 
 f) date of manufacture ; 
 
g) batch identification number/code;  
 
h) country of origin; and  
 
i) statutory warnings . 
 
 
9 SAMPLING AND METHODS OF TEST  
 
9.1 The products covered by the provisions of this draft standard shall be sampled as prescribed in  
MS 107.  
 
9.2 The product shall be tested using appropriate standard methods declared in this draft standard.  
 
 
  
 
ICS 67.160.20          DMS 1389 :2016 
 
 
 
 
 
 
THE MALAWI B UREAU OF STANDARDS                CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry, Trade  and Tou rism.  
Set up in 1972 by the Malawi Bureau of 
Standards Act (Cap: 51:02), the Bureau is a 
parastatal body whose activities aim at 
formulating and promoting the general 
adoption of standards relating to structures, 
commodities, materials, practices, operati ons 
and from time to time revise, alter and amend 
the same to incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufactu rers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.