a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.160.10                        DMS 1389:2016  
       First edition 
 
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
Sparkling wine – Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither b e used nor regarded as a Malawi standard 
  
  ICS 67.160.10         DMS 1389:2016 
 
 
 
 
 
 
 
Sparkling 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 
 
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 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………………..…………………………………………………………………………………..... ..................3  
Packaging and labelling……………………..……………………………………………… …………………………. 3  
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 sparkling wine.  
 
In preparing this draft Malawi standard reference w as made to the following standard: 
 
East African Standard, EAS 140:2014, Sparkling wine – Specification.  
 
Acknowledgement is made for the use of the informat ion. 
 
 
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 1389:2016 
DRAFT MALAWI STANDARD 
 
Sparkling wine  – Specification 
 
 
1 SCOPE 
 
This draft Malawi standard specifies requirements a nd methods of sampling and test for sparkling wine.   
 
 
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 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 wine  
wine in which practically all the sugar has been co nverted by fermentation into alcohol  
 
3.2 
extraneous matter  
includes inorganic matter such as sand, glass, meta l, gravel, dirt, pebbles, stones, lumps of earth, c lay and 
mud and organic matter such as chaff, straw, weed s eeds and fruit matter, insects or insects fragments , 
rodent hairs or any other foreign matter  
 
3.3 
medium sweet wine  
wine which contains unfermented sugar in a range of  4 to 45 g/l as sucrose 
 
3.4 
red wine 
wine obtained from fruit juice, usually grapes in w hich the skins, and stems are present during fermen tation 
in order to impart the red colouration arising from  anthocyanin pigments extracted by the alcohol bein g 
produced  
2 
 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 
sparkling wine  
product obtained by alcoholic re-fermentation of gr apes or other fruits and shall contain a visible ex cess of 
carbon dioxide derived from fermentation, or carbon ation process 
 
3.7 
sweet wine 
wine which contains some unfermented sugar 
 
3.8 
white wine 
wine produced by the normal alcoholic fermentation of fruit juice, usually grapes without the pigment 
extraction 
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
4.1  General requirements  
 
4.1.1 Sparkling wine shall possess the characteristic tas te and aroma associated with the type of wine.  
 
4.1.2 Sparkling wine shall  be free from cloudiness and suspended/particulate m atter.  
 
4.1.3 Sparkling wine shall be so produced as to prevent s poilage under normal storage conditions.  
 
4.1.4 Sparkling wine shall be free from any extraneous ma tter. 
 
4.1.5 Sparkling wine shall have typical organoleptic char acteristics of their raw materials.  
 
4.1.6 Sparkling wine shall have no artificial colour adde d to give or amplify the colour. 
 
4.2 Specific quality requirements 
 
Sparkling wine shall comply with the quality requir ements of Table 1. 
 
Table 1 – Requirements for sparkling wine 
 
S/N  Characteristic  Requirement  Test method  
1 Ethyl alcohol content, % 7 –16.5  
 
MS 107 2 Total solids, g/l 40 – 150 
3 Total acids, as tartaric acid, g/l  4.0 – 10 
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 
  
 
< 4 
 
4 – 45 
 
> 45  
 
 
AOAC 
925.35 
6 pH 3.0 – 4.0  
MS 107 7 Atmospheric carbon dioxide at 20 °C 3.0 – 7.0 
8 Sorbic acid, mg/kg, max. 1000 ISO 5519 
9 Free sulfur dioxide, mg/kg, max. 50  
MS 107 10 Total sulfur dioxide, mg/kg, max. 250  
3 
 4.3 Microbiological limits 
 
Sparkling wine shall comply with limits for micro-o rganisms specified in Table 2. 
 
   Table 2 – Microbiological limits for sparkling w ine 
 
1 2 3 4 
S/N  Organism  Limit  Test method  
1 Coliforms, cfu/ml Nil ISO 4832 
2 Total plate count, cfu/ml, max. 100 ISO 4833-1 
 
 
5 FOOD ADDITIVES 
 
Food additives may be used in the production of spa rkling wine in accordance with MS 237.  
 
 
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  
 
Sparkling wine shall comply with those maximum pest icide residue limits established by the Codex 
Alimentarius Commission for this product. 
 
 
7 HYGIENE 
 
The product covered by the provisions of this stand ard shall be prepared and handled in accordance wit h the 
requirements set out in MS 21.   
 
 
8 PACKAGING AND LABELLING 
 
8.1 Packaging  
 
Sparkling wine shall be packaged in suitable food g rade containers. Sparkling wine shall be packaged f or 
bulk delivery and storage in containers that shall prevent contamination of the product and preserve i ts safety 
and quality. 
 
8.2 Labelling 
 
In addition to the requirements of MS 19, the follo wing specific provisions shall apply: 
 
a) common name as ‘sparkling wine’ preceded by the fruit name where the wine is produced from other 
fruit other 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; 
  
4 
 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 sta ndard 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 67.160.20         DMS 1389:2016  
 
 
 
 
 
 
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, Trade and Tourism.  
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.