a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.160.1 0                        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 67.160.1 0         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@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 
Cont aminants …………………………………………………………………………………………………………….  3 
Hygiene ………………..………………………………………………………………………………….. ................... ..4 
Packaging and l abelling ……………………..……………………………………………… ………………………….  4 
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 fortified wine .  
 
In preparing this draft Malawi standard reference was made to  the following standard s: 
 
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 ab ove standard s. 
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi s tandard was prepared 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 Association of Malawi;  
 
Dairibord Malawi Limited;  
 
Linga Fine Foods and Winery;  
 
Malawi Bureau of Standards;  
 
Mkombezi Wine Cooperatives;  
 
Peoples Trading Centre; and  
 
The Malawi Polytechn ic (University of Malawi).  
 
 
NOTICE  
 
This draft standard shall be reviewed 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 1388:2016 
DRAFT MALAWI STANDARD  
 
Fortified wine  – Specification  
 
 
1 SCOPE  
 
This draft Malawi  standard specifies requirements and meth ods of sampling and test for fortified wines .  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. 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 t his standard are 
encouraged to take steps to ensure the use of the most recent 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 210: Spirits  – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302: Contamina nts and toxins in foods – General standard;  
 
AOAC Official Method 925.3 5: Determination of sucrose in fruits and fruit products ; 
 
ISO 4832: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coliforms – Colony -count t echnique ;  
 
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 definitions shall apply;  
 
3.1  
dry wines  
wines in which practically all the sugar has been converted by ferment ation into alcohol to a maximum sugar 
conten t 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 sug ar 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 fermentation 
in order to impart the red colouration arising from anthocyanin pigments extracted by the a lcohol being 
produced  
 
3.5 
rose wine  
wine produced by the 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 
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 fresh or processed fruits or fruit juice (usually grape fruits or 
grape juice)  
 
3.8 
sweet  wines  
wines which contain some unfermented su gar to a minimum 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 absolute alcohol from base wine.  
 
4.1.2  Fortifi ed wines, also known as dessert appetizer wines, shall be of two types, namely:  
 
a) wines which consist of, and owe their characteristic flavour to wholly or partially fermented grapes 
and distilled spirits  
 
b) wines which, in addition to deriving their flavour from grapes and distilled spirits, contain and owe 
their flavour to non -grapes products (for example, aromatic substances, bitter plants) such as 
vermouths, aperitifs; and wines flavoured with fruits other than grapes.  
 
4.1.3  Fortified wines shall be made by spe cialized processes 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 forti fied wines shall derive the red colour from natural pigments in the grapes or other fruits 
used. No artificial colour shall be added to amplify the red colour. Addition of any colour to wine is not 
acceptable. The wine shall derive its colour solely from f ruits (grapes).  
 
4.1.7  Fortified wines shall possess the characteristic taste and aroma associated with the type of wine.  
 
4.1.8  Fortified wine s shall be free from sediments  and suspended matter,  and shall be clear.  
 
4.1.9  Fortified wines shall be so produ ced, as to prevent 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 requirements o f Table 1.  
 
Table 1 – Quality requirements for fortified wine  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
4.3 Fortified  wine shall comply with lim its for micro -organisms 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 used 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 pesticide 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 s weet 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 han dled in accordance 
with the requirements set out in MS 21.   
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  requirements  
 
Fortified wine shall be filled in suitable containers, which does not affect their quality. The containers  shall be 
properly sealed . 
 
8.2 Labelling  requirements  
 
In addition to the requirements of MS 19, the following specific provisions shall apply:  
 
a) Common name as ‘f ortified wine’ preceded by the fruit name where the wine is produced from  fruit other 
than grape;  
 
b) Name, physical locat ion an d 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;  
 
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 method s declared in this draft standard . 
 
  
 
ICS 67.160.1 0         DMS 1388 :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 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 sc heme, 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.