UGANDA STANDARD  
  US EAS 139 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS  139: 2014 
© UNBS 201 4 
   
Fortified wine — Specification  
 US EAS 139: 2014 
ii                © UNBS  2014 - 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 20 14 
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 wr itten 
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 41 505 995  
Fax: 256 41 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 US EAS 139: 2014 
© UNBS  2014 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327, of the Laws of Uganda. UNBS is mandat ed 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/SPS Agreeme nts 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 
consu mers, 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 re commending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 138: 2014, Fortified wine  — Specification , is identical with  and has been 
reproduced from  an East African  Standard , EAS 139: 2014, Fortified  wine — Specification , and adopted  as a 
Uganda Standard.  
Wherever the words, “ East African  Standard" appear, they should be replaced by "Uganda Standard."  
 
   EAS 139: 2014  
ICS 67.160.10  
© EA C 2014                                                                                                                          Second  Edition 2014   
 
EAST AFRICAN STANDARD  
Fortified wine — Specification  
EAST AFRICAN COMMUNITY  EAS 139: 2014  
ii © EAC  2014  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted wit hout 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 p urpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2014  — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504 481/2504255  
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 persecuted  
 EAS 139: 2014  
© EAC 2014  – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessit ated 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 Standard s 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 
receive d 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 .  
EAS 139 was prepared by Technical Committee EASC/TC 007, Alcoholic and non -alcoholic beverages . 
This second edition cancels and replaces the first editio n EAS  139:2000, which has been technically revised.  
 EAST AFRICAN STANDARD  EAS 139:2014  
 
© EAC 2014  – All rights reserved  1 
 Fortified wine — Specification  
1 Scope  
This East African Standard specifies the requirements and methods of sampling and test for fortified wine. 
2 Normative references  
The following referenced document s 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 f ood 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 the food and drink manufacturing industry — Code of practice  
EAS 39, Hygiene in the f ood 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 der ived 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 veget ables — 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  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  EAS 139: 2014  
2 © EAC  2014  – All rights reserved  
 3.1 
wine  
alcoholic beverage obtained by fermentation of fresh or proces sed fruits or fruit juice (usually grape s or grape 
juice)  
3.2  
fortified wine  
wine into which  distilled brandy or neutral spirits  have been added to achieve final alcohol content  
3.3  
red wine  
wine obtained from fruit juice, usually grapes in which the s kins, and stems are present during fermentation in 
order to impart the red colouration arising from anthocyanin pigments extracted by the alcohol being produced  
3.4  
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  
3.5  
white wine  
wine produced by the normal alcoholic fermentation of fruit juice, usually grapes without the pigment 
extraction  
3.6  
dry wine  
wine in which practically all the sugar has been converted by fermentation into alcohol  
3.7  
sweet wine  
wine which contain s some unfermented sugar  
3.8 
extraneous matter  
include s inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, sto nes, lumps of earth, clay and 
mud and organic matter such as chaff, straw, weed seeds and fruit matter , insects or insects fragments, 
rodent ha irs or any other foreign matter  
4 Requirements  
4.1 Ingredients  
The ingredients for fortified wine shall include the following:  
a) wine conforming to EAS 138 ; 
b) distilled water conforming to EAS  123 or demineralised water;  
c) neutral spirit  conforming to EAS 144  or brandy conforming to EAS 143; and  
d) flavouring  agents,  if used, in accordance with CAC/GL 66 . 
4.2 General require ments  
Fortified wine shall: 
a) possess the characteristic taste and aroma associated with the type of wine ; EAS 139: 2014  
© EAC 2014  – All rights reserved  3 
 b) be free from  cloudiness and  suspended/ particulate matter  and shall be clear ; 
c) be so produced, as to prevent spoilage during storage under normal conditi ons;  
d) have typical organoleptic characteristics of their raw material;  
e) 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 104  ii.  Total solids, g/L  40 - 150 
iii.  Total acids,  
 as tartaric acid , g/L of absolute alcohol ( fortified 
grape wine)  
 as citric acid, g/L of absolute alcohol (other 
fortified wine)  4 - 12 
iv.  Volatile acids, as acetic acid, g/L of absolute alcohol, 
max.  2 
v.  Total sugar as invert sugar , g/L  Dry wine max:   < 4 
Medium sweet  wine: 4 - 45 
Sweet wine    > 45 
vi.  Sorbic acid, mg/kg, max.  1 000 
vii.  Free sul phur dioxide, mg/kg, max.  30 ISO 5523  
viii.  Total sul phur dioxide, mg/kg, max.  250 
ix.  Copper , mg/L , max  2.0 ISO 7952  
x.  Iron, mg/L , max.  8.0 ISO 5517  
xi.  Zinc, mg/L , max. 5 ISO 6636 -2 
 
4.3.2  Fortified wine shall contain at least 60 % of absolute alcohol from base wine . 
5 Food additives  
Food additives may be used in the production of fortified  wine in accordance with CODEX STAN 192 . EAS 139: 2014  
4 © EAC  2014  – All rights reserved  
 6 Heavy metal contaminants  
When tested in accordance  with EAS 10 0 the level of lead shall not exceed 0.2 mg/L.  
7 Hygiene  
Fortified wine shall be manufactured and handled in a hygienic manner in accordance with EAS 39.  
8 Weights and measures  
The volume and fill of fortified wine shall comply with the weights  and measures regulations of Partner States 
or equivalent legislation.  
9 Packaging  
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 . 
10 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 ‘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;  
c) ethyl alcohol content, % by volume;  
d) net content ;  
e) declaration by common name of any additives used;  
f) date of manufa cture;  
g) batch identification number/code;  
h) country of origin ; and   
i) statutory warnings . 
11 Sampling and test  
Sampling and test shall be carried out in accordance with EAS 104 .  
 EAS 139: 2014    
 
© EAC 2014  – All rights reserved