a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.160.10                        DMS 1388:2016  
       First edition 
 
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
Fortified wine – Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard   
  ICS 67.160.10         DMS 1388:2016 
 
 
 
 
 
 
 
Fortified 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@mbsmw.org  
                                                                      Web-site:  www.mbsmw.org 
 
Price based on 4 pages 
 
© Copyright reserved  
 iTABLE 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  
Contaminants……………………………………………………………………………………………………… ……. 3  
Hygiene………………..…………………………………………………………………………………..... ..................4  
Packaging and labelling……………………..……………………………………………… …………………………. 4  
Sampling and methods of test…………………………………………………………… ………………………….... 4  
 
FOREWORD 
 
This draft proposal has been prepared by MBS/TC 11,  the Technical Committee on  Beverages  to provide 
requirements for fortified wine.  
 
In preparing this draft Malawi standard reference w as made to the following standards: 
 
East African Standard, EAS 139:2013, Fortified wine – Specification.  
 
Indian Standard, IS 14398:2005, Fortified wines – Specification.  
 
Acknowledgement is made for the use of the above in formation. 
 
 
TECHNICAL COMMITTEE 
 
This draft Malawi standard was prepared by MBS/TC 1 1, 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 Association 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 reviewed every five ye ars, or earlier whenever 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 1388:2016 
DRAFT MALAWI STANDARD 
 
Fortified wine  – Specification 
 
 
1 SCOPE 
 
This draft Malawi standard specifies requirements a nd methods of sampling and test for fortified wines .  
 
 
2 NORMATIVE REFERENCES 
 
The following standards contain provisions, which t hrough reference in this text, constitute provision s of this 
Malawi standard. All standards are subject to revis ion and, since any reference to a standard is deeme d to 
be a reference to the latest edition of that standa rd, parties to agreements based on this standard ar e 
encouraged to take steps to ensure the use of the m ost recent edition of the standard indicated below.  
Information on current valid national and internati onal standards can be obtained from the Malawi Bure au 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 210: Spirits – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302: Contaminants and toxins in foods – General standard ;  
 
AOAC Official Method 925.35: Determination of sucrose in fruits and fruit produc ts; 
 
ISO 4832: Microbiology of food and animal feeding stuffs – Ho rizontal 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 techniqu e; and  
 
ISO 5519:  Fruits, vegetables and derived products – Determin ation of sorbic acid content. 
 
 
3 TERMS AND DEFINITIONS 
 
For the purposes of this draft standard, the follow ing terms and definitions shall apply; 
 
3.1  
dry wines  
wines in which practically all the sugar has been c onverted by fermentation into alcohol to a maximum sugar 
content of 20 g/l as sucrose  
 
3.2 
fortified wines 
wines or fruit wine in which part of the alcohol is  derived from the yeast fermentation of fruits and part from 
the addition of brandy or neutral spirits 
 
3.3 
medium sweet wine  
wine which contains unfermented sugar in a range of  21 to 90 g/l as sucrose  
2 
 3.4 
red wine  
wine obtained from fruits juice, usually grapes in which the skins, and stems are present during ferme ntation 
in order to impart the red colouration arising from  anthocyanin pigments extracted by the alcohol bein g 
produced 
 
3.5 
rose wine  
wine produced by the normal alcoholic fermentation fruits juice, usually grapes, in which the colourin g matter 
of skins and stems are removed before fermentation,  yet retaining the pink colouration 
 
3.6 
white wine  
wine produced by the normal alcoholic fermentation of fruits juice, usually grapes without the pigment  
extraction 
 
3.7 
wine  
alcoholic beverage obtained by fermentation of fres h or processed fruits or fruit juice (usually grape  fruits or 
grape juice) 
 
3.8 
sweet wines  
wines which contain some unfermented sugar to a min imum level of 20 g/l as sucrose 
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
4.1  General requirements  
 
4.1.1 Fortified wine shall contain at least 60 % of absol ute alcohol from base wine.  
 
4.1.2 Fortified wines, also known as dessert appetizer wi nes, shall be of two types, namely:  
 
a) wines which consist of, and owe their characteri stic flavour to wholly or partially fermented grape s 
and distilled spirits 
 
b) wines which, in addition to deriving their flavo ur from grapes and distilled spirits, contain and o we 
their flavour to non-grapes products (for example, aromatic substances, bitter plants) such as 
vermouths, aperitifs; and wines flavoured with frui ts other than grapes. 
 
4.1.3 Fortified wines shall be made by specialized proces ses for sherry, port, vermouths, aperitifs or wines  
flavoured with fruits other than grapes. 
 
4.1.4 Spirits complying with MS 210  shall be used to fortify the wines.  
 
4.1.5 White fortified wines shall be pale gold in colour.  
 
4.1.6 Red fortified wines shall derive the red colour fro m natural pigments in the grapes or other fruits 
used. No artificial colour shall be added to amplif y the red colour. Addition of any colour to wine is  not 
acceptable. The wine shall derive its colour solely  from fruits (grapes).  
 
4.1.7 Fortified wines shall possess the characteristic ta ste and aroma associated with the type of wine. 
 
4.1.8 Fortified wines shall be free from sediments and su spended matter, and shall be clear.  
 
4.1.9  Fortified wines shall be so produced, as to preven t spoilage during storage under normal conditions. 
 
4.1.10  Fortified wines shall be free from any extraneous ingredients injurious to health. 
 
  
3 
 4.2  Specific quality requirements 
 
Fortified wines shall comply with the quality requi rements of Table 1. 
 
Table 1 – Quality requirements for fortified wine 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
4.3 Fortified wine shall comply with limits for micro-o rganisms specified in Table 2. 
 
Table 2 ─ Microbiological limits for fortified wine 
 
1 2 3 4 
S/N  Organism  Limit  Test method  
1 Coliforms, cfu/ml 0 ISO 4832 
2 Total plate count, cfu/ml, max. 100 ISO 4833-1 
 
 
5 FOOD ADDITIVES 
 
The food additives complying with MS 237 may be use d in the production of fortified wines.  
 
 
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  
 
Fortified wine shall comply with those maximum pest icide residue limits established by the Codex 
Alimentarius Commission for this product. 
 
 
 S/N  Characteristic  Requirement  Test method  
1 Ethyl alcohol content, % 15.5 – 24  
 
 
MS 107 
 2 Total solids, g/l 40 – 150 
3 Total acids, as tartaric acid, g/l  4.0 – 10.0 
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 
  
 
≤ 20 
 
21 – 90 
 
91 – 200  
 
 
AOAC 925.35 
6 pH 3.0 – 4.0 MS 107 
7 Sorbic acid, mg/kg, max. 1000 ISO 5519 
8 Free sulfur dioxide, mg/kg, max. 30  
MS 107 9 Total sulfur dioxide, mg/kg, max. 250  
4 
 7 HYGIENE 
 
The product covered by the provisions of this draft  standard shall be prepared and handled in accordan ce 
with the requirements set out in MS 21.   
 
 
8 PACKAGING AND LABELLING 
 
8.1 Packaging requirements 
 
Fortified wine shall be filled in suitable containe rs, which does not affect their quality. The contai ners shall be 
properly sealed. 
 
8.2 Labelling requirements 
 
In addition to the requirements of MS 19, the follo wing specific provisions shall apply: 
 
a) Common name as ‘fortified wine’ preceded by the fruit name where the wine is produced from fruit ot her 
than grape; 
 
b) Name, physical location and address of manufactu rer; 
 
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 propo rtion by mass; 
 
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 dra ft standard shall be sampled as prescribed in  
MS 107.  
 
9.2  The product shall be tested using appropriate stan dard methods declared in this draft standard. 
 
  
 
ICS 67.160.10         DMS 1388:2016  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS                CERTI FICATION MARK SCHEME 
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  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, operations 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, manufacturers 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.