DRAFT UGANDA STANDARD  
  DUS DEAS 139 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 139: 2017 
© UNBS 2017 
   
Fortified wine —  Specification  
 
 DUS DEAS 139: 2017 
ii                © UNBS  2017 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2017 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2/3 
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E-mail: info@unbs.go.ug  
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 DUS DEAS 139: 2017 
© UNBS  2017 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 139: 2017, Fortified wine — Specification, is identical with and has 
been reproduced from an International Standard, DEAS 139: 2017, Fortified wine — Specification , and is 
being proposed for adoption as a Uganda Standard. 
This standard was developed by the Subcommittee on Water and alcoholic beverages, SC 16, under the Food 
and agriculture Standards Technical Committee (UNBS/TC 2 ). 
Whereve r the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
This standard cancels and replaces US 139: 2014 , Fortified wine — Specification, which has been technically 
revised.DEAS 139: 20 17
ICS67.160.10
© EAC 201 7 Third Edition 201 7
DRAFT EAST AFRICAN STANDARD
Fortified wine —Specification
EAST AFRICAN COMMUNITYDEAS 139:2017
ii © EAC 2017 –All rights reservedCopyright notice
This EAC document is copyright -protected by EAC. While the reproduction of this document by
participants in the EAC standards development process is permitt ed 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
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.
Violators may be persecutedDEAS 139 :2017
© EAC 2017 –All rights reserved iiiForeword
Development of the East African Standards has been ne cessitated 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 St andards 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 the refore expected to ensure that they always have the latest versions of the standards
they are implementing .
FDEAS 139was prepared by Technical Committee EASC/TC007, Alcoholic and non -alcoholic beverages .
This second edition cancels and replaces the firs t edition EAS 139:2014, which has been technically revised.DRAFT EAST AFR ICAN STANDARD DEAS 139:2017
© EAC 2017 –All rights reserved 1Fortified wine —Specification
1Scope
This Final D raft East African Standard specifies the requirements and methods of sampling and test for
fortified wine.
2Normative 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 sulp hurdioxide 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 en umeration of
coliforms —Colony -count technique
3Terms and definitions
For the purposes of this standard, the following terms and definitions shall apply.2 © EAC 2017 –All rights reserved3.1
Wine
Alcoholic beverage produced by the complete or partial fermentation exclusively of fresh gr apes, grape must,
or products derived from fresh grapes fruit wine
3.2Fruit 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 fru it wine into which distilled spirit of fruit origin or neutral spirit have been added to achieve final
alcohol content
3.3
drywine
wine in which practically all the sugar has been converted by fermentation into alcohol
3.4
sweet wine
wine which conta inssome unfermented sugar
3.5
extraneous matter
include sinorganic 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 frag ments,
rodent ha irs or any other foreign matter
4Requirements
4.1 Ingredients
The ingredients for fortified wine may include the following:
a)wine conforming to EAS 138 ;
b)distilled water conforming to EAS 123or demineralised water;
c)neutral spirit conformin g to EAS 144 ordistilled 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;© EAC 2017 –All rights reserved 3e)have no artificial colour added to give or amplify colour; and
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 104ii. 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 fruitwine) 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 drywine : > 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 .
5Food additives
Food additives may be used in the production of fortified wine in accordance with CODEX STAN 192 .
6Heavy metal contaminants
When tested in accordance with EAS 10 0the level of lead shall not exceed 0.2 mg/L.
7 Hygiene
Fortifi ed wine shall be manufactured and handled in a hygienic manner in accordance with EAS 39.
8Weights and measures
The volume and fill of fortified wine shall comply with the weights and measures regulations of Partner States
or equivalent legislation.4 © EAC 2017 –All rights reserved9Packaging
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 .
10Labell ing
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 .
11Sampling and test
Sampling and test shall be carried out in accordance with EAS 104 .FDEAS 139 :2017
© EAC 201 7–All rights reserved