FDEAS 138: 2013 
ICS 67.160.10  
© EAC 2013                                                                                                                         Second Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Still table wine — Specification 
EAST AFRICAN COMMUNITY FDEAS 138: 2013 
ii © EAC 2013 – All rights reserved
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Violators may be persecuted FDEAS 138: 2013 
© EAC 2013 – 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 138 was prepared by Technical Committee EASC/TC 007, Alcoholic and non-alcoholic beverages . 
This second edition cancels and replaces the first edition EAS 138:2000, which has been technically revised. 
 FINAL DRAFT EAST AFRICAN STANDARD FDEAS 138: 2013
 
© EAC 2013 – All rights reserved 1 
 Still table wine — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for still 
table wine prepared from 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. 
CODEX STAN 192, General standard for food additives 
CAC/GL 66  Guidelines for the use of flavourings  
EAS 12, Drinking (potable) water — Specification  
EAS 38, Labelling of pre-packaged foods — Specification  
EAS 39, Hygiene for food and drink manufacturing industry — Code of practice  
EAS 100,  Food stuffs — Methods of determination of Lead  
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 degrees C pour plate technique 
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 7952, Fruits, vegetables and derived products — Determination of copper content —- Method using flame 
atomic absorption spectrometry  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. FDEAS 138: 2013 
2 © EAC 2013 – All rights reserved
 3.1 
wine 
 “Aalcoholic beverage produced by the complete or partial fermentation exclusively of fresh grapes, grape 
must, or products derived from fresh grapes. 
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. 
33.63  
dry wine 
wine in which practically all the sugar has been converted by fermentation into alcohol  
3.74  
sweet wine 
wine which contains some unfermented sugar 
3.85 
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 grains of crops, insects or insects fragments, 
rodent hairs or any other foreign matter  
4 Types  
This standard covers the following types of still table wine and fruit wine. 
: 
a) dry; 
b) medium dry  
c) semi  sweet and 
d) sweet;  
5 Requirements  
5.1 General requirements 
5.1.1 Still table wine and fruit wine shall:  
a) be obtained by the alcoholic fermentation of fresh or processed fruits or fruit juice;  
b) possess the characteristic taste and aroma associated with the type of wine; 
c) be free from cloudiness and suspended/particulate matter; 
d) be so produced as to prevent spoilage under normal storage conditions;  
e) have typical organoleptic characteristics to the product; 
f) have no artificial colour added to give or amplify colour; and 
g) be free from any extraneous substances; Formatted:  Normal
Formatted:  Indent: Left:  0", Hanging:  0.28"
Formatted:  Normal, Numbered + Level: 1 + Numbering
Style: a, b, c, … + Start at: 1 + Alignment: Left +
Aligned at:  0.25" + Indent at:  0.5"FDEAS 138: 2013 
© EAC 2013 – All rights reserved  3
 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 shall be marked as rose wine.  
White wine is derived, usually from  grapes without the pigment extraction. 
5.2 Specific 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 
EAS 104 
 ii.  Total acids, as tartaric acid, g/L of (wine) 
Total acids, as citric acid, g/L of e l (Fruit wine) 4 - 15 
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 :4-12 
. 
Semi‐sweet : 12-45  
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.  350 
viii.  Copper, mg/L, max 2.0 ISO 7952 
ix.  Iron, mg/L, max. 8.0 ISO 5517 
 
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.) FDEAS 138: 2013 
4 © EAC 2013 – All rights reserved
 7 Heavy metal contaminants 
When tested in accordance with EAS 100 the level of lead shall not exceed 0.2 mg/L. 
8 Hygiene 
8.1 General 
Still table wine shall be manufactured and handled in a hygienic manner in accordance with EAS 39. 
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 3 — Microbiological limits for still table wine 
S/No. Organism Limit Test method 
ii) Total plate count, cfu/mL, max. 100 ISO 4833-1 
 
9 Weights and measures 
The volume and fill of still table wine shall comply with the weights and measures regulations of Partner States 
or equivalent legislation. 
10 Packaging  
10.1 Still table wine shall be packaged in suitable food grade containers.  
10.2 Still table wine shall be packaged for bulk delivery and storage in containers that shall prevent 
contamination of the product and preserve its safety and quality 
11 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 ‘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) best before date for fruit wine with alcohol content less than 8 %; 
e) net content;  
f) batch identification number/code; Formatted:  Font: 10 pt, Not Bold
Formatted:  Heading 1FDEAS 138: 2013 
© EAC 2013 – All rights reserved  5
 g) country of origin; and  
h) statutory warnings. 
12 Sampling and test  
Sampling and testing shall be done in accordance with EAS 104. 
 
 FDEAS 138: 2013  
 
© EAC 2013  – All rights reserved