DRAFT UGANDA STANDARD  
  DUS DEAS 140 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 140: 2017 
© UNBS 2017 
   
Sparkling wine — Specification  
 
 DUS DEAS 1 40: 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 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS 1 40: 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 1 40: 2017 , Sparkling wine — Specification, is identical with and has 
been reproduced from an International Standard, DEAS 1 40: 2017, Sparkling 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 1 40: 2014 , Sparkling wine — Specification, which has been 
technically revised. DEAS 140:2017
ICS67.160.10
© EA C2017 Third Edition 2017
DRAFT EAST AFRICAN STANDARD
Sparkling wine —Specification
EAST AFRICAN COMMUNITYDEAS140:2017
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
East African Community
P.O.Box 1096
Arusha
Tanzania
Tel: 255 27 2504253/8
Fax: 255 2 7 2504481/2504255
E-mail: eac@eachq.org
Web: www.eac -quality.net
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.
Violators may be persecutedDEAS140:2017
©EAC 2017–All rights reserved iiiForeword
Development of the East African Standards has been nec essitated 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 Sta ndards 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 ther efore expected to ensure that they always have the latest versions of the standards
they are implementing .
FDEAS 140was prepared by Technical Committee EASC/TC007, Alcoholic and non -alcoholic beverages .
This second edition cancels and replaces the first edition EAS 140:2014, which has been technically revised.DRAFT EAST AFRICAN STANDARD DEAS 140:2017
© EAC 2013 –All rights reserved 1Sparkling wine —Specification
1Scope
This Final Draft East African Standard specifies the requirements and methods of sampling and test for
sparkling 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 12 ,Drinking (potable) water —Specification
EAS 38, Labelling of pre -packaged foods
EAS 39, Hygiene in food and drink manufacturing industry —Code of practice
EAS 10 0,Food stuffs —Methods of determination of Lead
EAS 149, Specification for carbon dioxide for use in beverage manufacture
ISO 7952, Fruits, vegetables and derived products —determination of copper content —Method using flame
atomic absorption spectrom etry
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 4832 , Microbiology of food and animal feeding stuffs —Horizontal method for the enumeration of
coliforms —Colony -count technique
3Terms and definit ions
For the purposes of this standard, the following terms and definitions shall apply .
3.1
sparkling wine
product obtained by alcoholic re -fermentation of grapes or other fruits and shall contain a visible excess of
carbon dioxide derived from fermentat ion, or carbonation processDEAS140:2017
2 © EAC 2017 –All rights reservedNote : when produced from fruits other than grapes, it shall be designated sparkling fruit wine
3.2
drywine
wine in which practically all the sugar has been converted by fermentation into alcohol
3.3
sweet wine
wine which co ntain ssome unfermented sugar
3.4
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 f ragments,
rodent ha irs or any other foreign matter
4Types
This standard covers the following types of sparkling wine and sparkling fruit wine.
a)brut;
b)extra dry
c) dry
d) semi sweet /demi -sec; and
e) sweet .
5.0Requirements
5.1General requirements
Sparkling w ine shall:
a)possess the characteristic taste and aroma associated with the type of wine;
b)be free from cloudiness be so produced as to prevent spoilage under normal storage conditions;
c)be free from any extraneous matter injurious to health;
d)have typical org anoleptic characteristics of their raw materials ; and
e)have no artificial colour added to give or amplify the colour.
5.2Specific quality requirements
Sparkling wine shall comply with thequality requirements of Table 1.DEAS140:2017
©EAC 2017–All rights reserved 3Table 1 —Requirements for sparkli ngwine
SL No . Characteristic Requirement Test method
i. Ethyl alcohol content, %, v/v 6.5-16.5
EAS 104ii. 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 max. 2
iv.
Total sugar as invert sugar , g/L,Brut
when the sparkling wine contains
at the most 12 g/l of sugar with a
tolerance of + 3 g/l;
Extra‐dry
when the sparkling wine contains
at least 12 g/l and at most 17 g/l of
sugar with a tolerance of + 3 g/l;
Dry
when the sparkling wine contains
at least 17 g/l and at most 32 g/l of
sugar with a tolerance of +3 g/l;
Demi‐sec
when the sparkling wine contains
32 to 50 g/l of sugar;
Sweet
when the sparkling wine contains
more than 50 g/
v. Carbon dioxide atm ospheres at 20 °C, min. 3
vi. Free sulphur dioxide, mg/kg, max. 50 ISO 5523
vii. Total sulphur dioxide, mg/kg, max. 250
viii. Copper ,mg/L , max 2.0 ISO 7952
ix. Iron,mg/L , max. 8.0 ISO 5517
5Food additives
Food additives may be used in the production of sparkling 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.
7Hygiene
7.1General
Sparkling wine shall be manufactured and handled in a hygienic manner in acco rdance with EAS 39.DEAS140:2017
4 © EAC 2017 –All rights reserved7.2Microbiological requirements
Sparkling wine of alcohol content of less than 8 % shall comply with limits for micro -organisms specified in
Table 3.DEAS140:2017
©EAC 2017–All rights reserved 5S/No. Organism Limit Test method
Total plate count, cfu/mL, max. 100 ISO 4833 -1
8Weights and measures
The volume and fill of sparkling wine shall comply with the weights and measures regulations of Partner
States or equivalent legislation.
9Packaging
9.1 Sparkling wine shall be packaged in suitable food grade containers.
9.2 Sparkling wine shall be packaged for bulk delivery and storage in containers that shall prevent
contamination of the product and preserve its safety and quality .
10Labelling
In addition to the requirements of EAS 38, the following specific labelling requireme nts shall apply and shall be
legibly and indelibly marked
a)common name as ‘ Sparkling wine’ . The word “Wine” shall bepreceded by the fruit name where the
wine is produced from other fruit other than grape;
a)name, physical location and address of manufacture r;/importer/bottler
b)ethyl alcohol content, % by volume;
c)best before date for sparkling fruit wine with alcohol content less than 8 %;
d)net content ;
e)batch identification number/code;
f)country of origin ; and
g)statutory warnings .
11Sampling and test
Sampling and tests shall be carried out in accordance with EAS 104.
.DEAS 140:2013 2017
© EAC 2017 –All rights reserved