Food Safety and Standards (Alcoholic Beverages) Regulations, 2018
PART- 1Preliminary
1.1 Short title, application and commencement. ̶ (1) These regulations may be called the Food
Safety and Standards (Alcoholic Beverages) Regulations, 2018.
(2)

The standards specified in these regulations shall apply to distilled and un-distilled alcoholic
beverages.

(3)

They shall come into force on the date of their publication in the Official Gazette and FoodBusiness Operator shall comply with all the provisions of these regulations by 1st April,
2019.

1.2

Definitions. - In these regulations, unless the context otherwise requires:

1.2.1 “Act” means Food Safety and Standards Act, 2006(34 of 2006);
1.2.2 “alcohol by volume (abv)” means ethyl alcohol (ethanol) content in an alcoholic beverage
expressed as per cent. of total volume;
1.2.3 “alcoholic beverage” means a beverage or a liquor or a brew containing more than 0.5 percent. abv. The ethanol used in the production of alcoholic beverage shall be of agricultural
origin;1[Provided that this limit shall be zero in case of Alcohol free beer.]

1.2.4 “alcohol proof” means 1.75131 times the ethanol content in an alcoholic beverage by
volume;1.2.5 “distilled alcoholic beverage” means a distilled beverage, spirit, or liquor containing ethanolthat is made by distilling ethanol produced by fermentation of cereal grains, fruits,
vegetables, molasses or any other source of carbohydrates of agricultural origin;
1.2.6 “ethyl alcohol or ethanol” means a transparent, colourless, flammable, volatile liquid
miscible with water, ether or chloroform and obtained by the fermentation of carbohydrates
with yeast. Ethyl alcohol has the chemical formula C2H5OH, has a burning taste, and causes
intoxication on consumption;
1.2.7 “hops” means the female flowers or seed cones or strobiles of the hop plant(Humuluslupulus), or its products used to impart a bitter taste or flavour to beer;
1.2.8 “methyl alcohol or methanol” means a clear, colourless, flammable liquid having chemical
formula, CH3OH, consumption of which above the specified limits may cause blindness ordeath;[1.2.8a. “non-alcoholic counterpart of alcoholic beverage” means non-alcoholic beverage having
alcohol content less than or equal to 0.5% alcohol by volume, which shall meet all therequirements of respective alcoholic beverage of origin except the ethyl alcohol content.
Additionally, the alcoholic beverage of the origin must undergo the process of fermentationand the produced alcohol is removed thereafter.]2

1.2.9 “neutral spirit or neutral alcohol or neutral grain spirit or pure grain alcohol or extra neutral
alcohol (ENA)” means a product obtained by distillation and rectification, with a minimum
alcoholic strength of 96 per cent. abv, after alcoholic fermentation of cereal grains, fruits,
vegetables, molasses or any other source of carbohydrates of agricultural origin;

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1.2.10 “pot-still or column distilled spirit” means the product of distillation done either in a potstill in batches, or in continuous columns;
1.2.11 “psychotropic substance” means substance as defined in the Schedule of the Narcotic Drugs
and Psychotropic Substances Act, 1985 (61 of 1985) and rules made thereunder, andsubstances listed in Schedule E and E1 of the Drugs and Cosmetic Rules, 1945;
1.2.12 “rectified spirit” means spirit purified by distillation to achieve strength of not less than 95
per cent.abv;
1.2.13 “standard” means as defined in the Act;1.2.14 “table” means the tables appended to these regulations;1.2.15 “un-distilled alcoholic beverage or fermented beverage” means fermented un-distilled
alcoholic beverage such as beer, wine, cider, or any other similar products;
1.2.16 “yeast” means a unicellular micro-organism responsible for fermentation of sugars to
produce ethanol and carbon dioxide.

1.3 General requirements:
1.3.1

1.3.2

1.3.3
1.3.4
1.3.5

1.3.6
1.3.7
1.3.8
1.3.9

Alcoholic beverages shall be free from chloral hydrate, ammonium chloride, paraldehyde,
pyridine, diazepam or narcotic, psychotropic substances including caffeine except
naturally-occurring caffeine.
1[The tolerance limit for ethyl alcohol content for upto 20% abv shall be ± 0.3 per cent (0.5 per cent for upto 90 ml per bottle) and for more than 20% abv it shall be ±1.0 per cent(-1.5 per cent for upto 90 ml per bottle) of the declared strength. In case of wine thetolerance limit shall be ±0.5.]
Sugar may be added for rounding off of the alcoholic beverage.
The water used for dilution to bottling strength shall meet the requirements as specified
in Indian Standards for Drinking Water, IS:10500 as amended from time to time.
Alcoholic beverage may contain additives, enzymes and processing aids as permitted
under the Food Safety and Standards (Food Products Standards and Food Additives)
Regulations, 2011.
Any alcoholic beverage when labelled as "matured”, shall be matured for a period of notless than one year in oak or other suitable wood vats or barrels or with wooden chips.
Where an age claim is made in conjunction with the word “aged”, the age must refer tothe youngest spirit in the blend.
The test methods prescribed in the FSSAI “Manual of Methods of Analysis of FoodsAlcoholic Beverages” as amended from time to time shall be used for analysis.
Alcoholic beverage shall be packed in suitable containers as specified in theFood Safety
and Standards (Packaging and Labelling) Regulations, 2011:
Provided that bulk containers shall have no upper limit for alcohol content, and shallmeet the safety parameters of the product standards. Such products shall also carry a label
declaring, “For Manufacturer of Alcoholic Beverages only”.
1[Alcoholic beverage containing more than 0.5 per cent abv but not more than 8.0per
cent. abv may be called as low alcoholic beverage. Low Alcoholic beverages, other thanwine and beer shall conform to the requirements of Table-4.]
1.4

The words and expressions used but not defined in these regulations shall have the same
meaning assigned to them in the Act and the rules made thereunder.

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PART- 2Distilled Alcoholic Beverages
2.1 Brandy: Brandy is an alcoholic beverage made by distillation of wine. Brandy may be aged or
matured to possess aroma and taste characteristic of brandy. Brandy may be of the following types:
2.1.1 Grape brandy: Grape brandy shall be an alcoholic distillate obtained solely from thefermented juice of grapes. Distillation shall be carried out to a suitable strength in such a way thatthe distillate has an aroma and taste characteristics derived from the grapes used and theconstituents formed during fermentation 1[and aging].
In case of brandy made from any fruit other than grapes, the name of the fruit shall be prefixedwith the word ‘Brandy’ 1[(example Apple Brandy, Plum Brandy).]
2.1.2 Blended brandy: Blended brandy is a mixture of minimum 2 per cent. of pure grape brandy
with any other fruit or flower brandy or neutral spirit or rectified spirit of agricultural origin. If
any other fruit brandy is used for blending, the name of such fruit shall be pre-fixed with the word
‘Brandy’. It shall possess the characteristic aroma and taste of brandy.
The Brandy shall also conform to the general requirement specified in Part 1 and requirements
specified in Table – 1.
1

[2.1.3 Indian Brandy: Indian brandy shall be made either from neutral spirit or rectified spirit ora mixture of both. On the label, the name 'Indian Brandy' shall be followed by a statement withinbrackets as 'made from molasses spirit/grain spirit/neutral spirit' with a font size that is easilyreadable. The font size of the words 'Indian' and 'Brandy' shall be same.]
2.2 Country liquors: Countryliquors or spirits are alcoholic beverages obtained from distillationof fermented carbohydrates of agricultural origin. Country liquors may also be of the following
types:
2.2.1 Plain country liquor: Plain country liquor shall be made from alcoholic distillate obtained
from fermented molasses, jaggery (Gur), mash of cereals, potato, cassava, fruits, juice or sap ofcoconut and palm trees, mahua flowers or any other carbohydrates of agricultural origin.
2.2.2 Blended country liquor: Blended country liquor is a blend of an alcoholic distillate, rectified
spirit or neutral spirit.
Country liquor shall also conform to the general requirement specified in Part 1 and requirements
specified in Table – 1.
2.3 Fenny or Feni: Fenny or Feni is a distilled liquor made from the fermented juice of cashew
apple or coconuttoddy.
Fenny shall also conform to the general requirement specified in Part 1 and requirements specified
in Table – 1.
2.4 Gin: Gin is a distilled alcoholic beverage made from neutral spirit of agricultural origin
flavoured with juniper berries and or other flavoring agents of botanical origin. It shall be clear
and shall not develop any turbidity on dilution with water. Gin shall have the characteristic aroma
and taste associated with gin.
Gin shall conform to the general requirement specified in Part 1 and requirements specified inTable – 1.
2.5 Rum: Rum is an alcoholic distillate obtained from fermented juice of sugarcane, sugarcane

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molasses, or any other sugarcane product, and shall not contain any colouring matter other thancaramel. It may also be prepared from neutral, rectified, distilled spirit of agricultural origin. Rum
without colour shall be designated as white rum. Rum shall possess the characteristic taste andaroma associated with the product.
Rum shall also conform to the general requirement specified in Part 1 and the requirements
specified in Table-1.
2.6 Vodka: Vodka is a distilled alcoholic beverage made from the neutral spirit obtained fromfermented mash of rye, potato, cassava, grains or any other carbohydrates of agricultural origin.
Vodka shall also conform to the general requirement specified in Part 1 and the requirements
specified in Table-1.
2.7 Liqueur or Cordial or Apertifs: Liqueur or cordial or aperitif isan alcoholic beverage madefrom distilled spirit of agricultural origin that is flavoured with fruit, cream, herbs, spices, essential
oils, and products of botanical origin. It may contain more than 2.5 per cent of sucrose, dextrose,
laevulose, natural sweeteners (like honey), or a combination thereof.
Liqueur or cordials or aperitif shall conform to the general requirements specified in Part 1and therequirements specified in Table-1.
2.8 Whisky or Whiskey: Whisky is an alcoholic beverage made by distilling the fermented extractof malted cereal grains such as corn, rye, barley, or using neutral grain spirit or rectified grain
spirit, or neutral spirit of agricultural origin, or their mixture. Whisky may also be of the following
types: ̶
2.8.1 Malt or grain whisky: Malt or grain whisky is a distillate obtained from fermented mash ofmalted or unmalted cereals or a mixture of both with characteristic aroma and taste. It may also
be of the following types: ̶1[(i) Single malt or Single grain whisky: Single malt or Single grain whisky is a distillate obtained
from fermented mash that uses one particular malted barley or malted grain, respectively, distilledin pot still only, and produced in a single distillery.]

Amendment for substitution of highlighted provision
3[ (i) Single malt whisky is a distillate obtained from fermented mash that uses malted

barley without adding any other grain, which is distilled in pot still only and produced ina single distillery.
(ia) Single grain whisky is a distillate obtained from a fermented mash that uses malted or
unmalted grain, and produced in a single distillery. Single grain whisky shall not include
single malt whisky and blended malt whisky or blended grain whisky][This amendment shall come into force on 1st March, 2024](ii) Blended malt whisky or blended grain whisky: Blended malt or grain whisky shall be a mixtureof at least 2 per cent from barley malt or grain whisky, with neutral or rectified spirit.
Whisky shall also conform to the general requirement specified in Part 1 and the requirements
specified in Table- 1.
2.9 Pot-still distilled spirit: Pot-still distilled spirit is an alcoholic beverage obtained from multiple
distillations of fermented molasses, jaggery (Gur), mash of cereals, potato, cassava, fruits (likegrape), juice or sap of coconut and palm trees, agave plant, sugarcane juice, cashew apple, mahua

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flowers, or any other source of fermentable carbohydrates of agriculture origin.
Pot-still distilled spirit shall be free from any colouring matter except caramel, or natural color
obtained by ageing in oak or other suitable wooden barrel, and finishing or infusing with woodchips.
Pot-still distilled spirit shall also conform to the general requirement specified in Part 1 andrequirements specified in Table - 1.

PART- 3
Wine and other Fermented Beverages

3.1 Wine
Save as specifically mentioned in different categories, wine shall be the un-distilled alcoholic
beverage produced by the partial or complete alcoholic fermentation of the juice of fresh soundripe grapes, including grape juice concentrate, restored or unrestored pure condensed grape must,and raisins:
Provided that a vintage wine is a wine made from grapes, at least 85 per cent of which were grownin a particular year and labelled as such. A season's yield of wine from a vineyard is a vintage
wine. Wine may be of the following types:
3.1.1 1[Table wine may be of following types.]
3.1.1.1 Red wine: Red wine shall be made from the grape varieties, red or mixture of red andwhite. The fermentation shall be carried out along with the grape skin to allow extraction of colour
and tannins, which contribute to the typical color and flavor of the wine.
Wine having pink colour produced during fermentation with less contact time with skin may becalled as Rose wine, and shall conform to the requirement specified for Red wine.
3.1.1.2 White wine: White wine shall be prepared by fermentation of white grapes or from juice
extracted after removal of skin of red grapes.
Based on sugar content Tablewine may be of the following types:(i) 1[Dry wine: Dry wine is a wine that contains upto 0.9 per cent. Sugar](ii) Medium dry wine: Medium dry wine is a wine that contains more than 0.9 upto 1.2 per
cent. sugar.
(iii) Mediumsweet wine: Medium sweet wine is a wine that contains more than 1.2 upto 4.5
per cent. sugar.
(iv) Sweet wine: Sweet wine is a wine that contains more than 4.5 per cent. sugar.
3.1.2 Based on carbon dioxide content, wine may be of the following types:
3.1.2.1 Semi sparkling or Crackling: Semi sparkling or Crackling wine has a carbon dioxide
content of 3.0 to 5.0g/l or 1.5 to 2.5 bar pressure, at 20 C
ͦ resulting solely from either the primaryor the secondary fermentation of the wine within a closed container, tank or bottle.
1[3.1.2.2 Sparkling: Sparkling wine has a carbon dioxide content of minimum 7.0 g/l or 3.5 barpressure at 20oC resulting solely from either the primary or the secondary fermentation of the wine
within a closed container, tank or bottle. Based on the sugar content the sparkling wines maybe of
the following types:(i) Brut: It has sugar content below 1.2 per cent.
(ii) Extra-Dry: It contains more than 1.2 up to 1.7 per cent. sugar with a tolerance of 0.3 per
cent.

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(iii) Dry: It contains more than 1.7 up to 3.2 per cent. sugar with a tolerance of 0.3 per cent.
(iv) Semi-Dry: It is a wine which contains more than 3.2 up to 5.0 per cent. sugar.
(v) Sweet: It contains more than 5.0 per cent. sugar.]
3.1.2.3 Carbonated wine: Carbonated wine is made effervescent with carbon dioxide other thanthat resulting solely from the secondary fermentation of the wine.
1[3.1.3 Fortified wine: Fortified wine is a wine with high alcohol content achieved by the additionof alcohol (brandy or wine spirits or neutral spirit of agricultural origin) provided a minimum 7 .0
per cent comes from fermentation of grapes, grape must and fruits and used as aperitif or dessert
wine. Fortified wine may be red or white, dry or sweet.
Fortified wines are of following types:
3.1.3.1 Sherry: is commonly a white wine fermented to dryness followed by theaddition of alcohol (brandy or wine spirits) to stabilize during maturation in contact
with air.
3.1.3.2 Aromatized wine is a beverage obtained from at least 75% by volume of wine, which has
undergone an aromatisation process; to which ethyl alcohol of viticultural origin and/or a wine
distillate and/or alcohol of agricultural origin could have been added; which could have undergone
a sweetening and/or colouring and/or undergone one or more of other specific oenologicalpractices applicable to this beverage; with an actual alcoholic strength by volume varying between
14.5% minimum and 22%.]3.1.4 Wine from fruits other than grapes
Fruit wine is a wine produced from fruit other than grapes 1[(should be prefixed with the name of
the fruit. Example wine such as plum wine, apricot wine, pear wine)]. It is produced by the normal
alcoholic fermentation of the juice of sound, ripe fruit including restored or unrestored purecondensed fruit must. It may be of following types:
3.1.4.1 Cider: Cider is a fermented alcoholic beverage made from apple juice. It may be soft cider
having alcohol content of more than 0.5 upto5.0 per cent, or hard cider having an alcohol content
of more than 5.0upto 9.0 per cent.
3.1.4.2 Perry: Perry is a wine prepared from pear juice.
3.1.4.3 1[****]
3.1.5 Wine from other agricultural and plant sources:
Wine from other agricultural and plant sources may be produced by the normal alcoholic
fermentation of the juice or sap of other agricultural and plant sources with or without the additionof sugar or jaggery.It may include the following:1[3.1.5.1 Palm wine/Toddy: Palm wine/Toddy is a wine prepared from sap of palm trees andcoconut palms.]
3.1.5.2 Bamboo wine: Bamboo wine is a wine prepared from bamboo sap.
1[3.1.6 Wine Based Beverages: Wine-based beverage is a beverage obtained from at least 50 byvolume of wine, which could have undergone the treatments such as sweetening, colouring,
addition of aromatising substances or preparations, addition of food-related products, including
water, for which the actual alcoholic strength by volume is equal to or above 3.5 vol. and below
14.5 vol., and for which the alcoholic component derives exclusively from the wine or special

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wine used, except for doses used only to dilute aromatic substances, or colorants, or any otherapproved substance.]
3.2 In addition to general requirement specified in Part 1 and the requirements specified in Table2, wine shall also confirm to the following requirements:(i)

It shall be clear with characteristic colour, taste, bouquet and form of its type.

(ii)

It shall be preserved by pasteurization or by using preservatives specified in Food Safety
and Standards (Food Product and Food Additives) Regulations, 2011 and shall be freefrom coliforms and pathogenic microorganisms.

(iii)

1

[Water added in preparation of wine shall not be more than 70 ml per kg of grape or
fruit:(a) necessary to incorporate any permitted additive and processing aid(b) necessary to facilitate fermentation; or(c) incidental to the winemaking process.
Provided that water may be added to wine to facilitate fermentation if the water is added
to dilute the high sugar grape must prior to fermentation and does not dilute the must
below 13.5 degree brix.](iv)

Wine may be amliorated by adding separately or in combination, dry sugar or jaggery(not more than 20 per cent) before, during or after fermentation.

PART- 4Beer
4.1 Beer
Beer is a fermented alcoholic beverage made from barley malt or other malted grains, sometimes
with added adjuncts like wheat, maize, corn, rice or other cereal crops, and with hops or hop
extracts to impart a bitter taste and flavour.
Depending upon the ethyl alcohol content, beer maybe classified as under:(i) Regular or Mild–Abv more than 0.5 percent upto 5.0 per cent.
(ii) Strong – Abv more than 5.0 per cent upto 8.0 per cent.
(iii) 1[Alcohol free beer- Abv 0.0 (for other parameters, alcohol free beer shall comply withthe limits specified for regular beer).]
Beer may alsobe of thefollowing types based on the yeast used during fermentation:
4.1.1 Lager: Lager beer is prepared by using bottom fermenting yeast and matured at low
temperature. It can be found in colours from light to dark. Pilsner is a type of lager beer which islight in colour and has a medium hop flavour.
4.1.2 Ale: Ale beer is prepared by using top fermenting yeast and is usually lighter in colour. It isalso prepared from pale malt and has a medium body.
4.1.2.1 Wheat beer: Wheat beer is brewed with a large proportion of wheat and may also containa significant proportion of malted barley. Wheat beer is usually top-fermented. Wheat beer issometimes hazy or cloudy with a touch of spicy notes.
4.1.2.2 Stout and porter: Stouts and porters are dark beers made using roasted malts or roasted
barley and typically brewed with slow fermenting yeast.

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4.2 Draught beer: Draught beer is a beer of all types i.e., lager, ale, stout and porter or wheat, andmay or may not be pasteurized. It is served from a cask or keg.
1

[4.2 (1) Craft beer is made in a micro-brewery/ pub-brewery, and may be aromatized with suitable
food ingredients. It may or may not be filtered and pasteurized, and may be sold in casks, kegs,
bottles, or cans.]
2[4.2(2) Flavoured Beer: Beer containing flavours as per the provisions of the Food Safety andStandards (Food Products Standards and Food Additives) Regulations, 2011 and such beer shallmeet all the other requirements of the beer, as specified under these regulations.]
4.3 In addition to the general requirement specified in Part 1 andthe requirements specified inTable-3, beer shall also confirm to the following requirements:(i) It shall be clear (except wheat beer) with characteristic colour, taste, bouquet and form of
its type. It shall be bottled or canned, and pasteurized or filter sterilized, except draught beer
which may or may not be pasteurized or filter sterilized.
(ii) It shall be free from coliforms and other pathogenic microorganisms.

PART– 5Specific Labeling Requirements for Alcoholic Beverages
In addition to the general labeling provsions specified in the Food Safety and Standards(Packaging and Labelling) Regulations, 2011, as applicable, every package containing alcoholic
beverages shall also provide the following information on the label: 5.1 Declaration of alcohol content: Alcohol content shall be expressed as per cent. abv or as
proof.
[5.1.1 The Pot distilled alcohol shall be labelled as ‘Pot- Still/Pot -Still Distilled/Pot- Distilled’on the package.]1

5.2 Labeling of standard drink: One standard drink is the amount of beverage that contains in it
12.7 ml of abv as measured at 200C. The label may include a statement of the approximate numberof standard drinks in the package.
Note: For examplein the case of a bottle of 750 ml beverage containing 8 per cent. alcohol, thenumber of standard drinks, accurate to the first decimal place will be labelled as; “contains
approximately 4.8 standard drinks”
1[5.3 Geographical indicators (GI) or names may be used on the label solely for the products
originating from that geographical region.
Such products shall be registered under the Geographical Indications of Goods (Registration andProtection) Act, 1999 and meet the country specific regulations for such GI products of the countryof origin.
Further, such products shall conform to the limits of heavy metals and microbiologicalrequirements as specified under these regulations and other regulations notified under the Act.
Labelling requirements as given under these regulations and other regulations notified under the
Act shall also apply.]
5.4 In case of imported alcoholic beverage, the provisions of the Food Safety and Standards(Import) Regulations, 2017, shall apply.

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5.5 Alcoholic beverage shall not contain any nutritional information on the label.
Amendment for substitution of highlighted provision3[ 5.5 Alcoholic beverage shall not contain any nutritional information on the label except

energy content in kcal. Such declaration related to energy content shall be voluntary][This amendment shall come into force on 1st March, 2024]

5.6 No health claim shall be made on alcoholic beverage.
5.7 The label of a package of a beverage containing more than 0.5 per cent abv shall not use thewords ‘non-intoxicating’ or words implying similar meaning.
5.8 Food containing alcohol must not be represented in a form which expressly or by implicationsuggests that the product is a non-alcoholic confection or non-alcoholic beverage.
5.9 1[Labelling of Wine
5.9.1 In addition to requirements mentioned in sub-regulations 5.1 to 5.6, the label on wine shall
also:(i) Indicate the origin (country or state) of wine and declare the range of sugar.
(ii) Declare the generic name of variety of grape or fruit used in descending order of quantity
or raw material used, geographic origin, and vintage year, provided such claims are made.
(iii) Declare the name of residues of preservatives or additives present as such, or in theirmodified forms, in the final product.
(iv) Declare the name of the place, or region, sub-region or appellation, if 75 per cent thegrapes come from that place.
(v) Carry the name of a grape variety, the wine is made from at least 75 per cent from thatgrape variety.
(vi) Carry a date of vintage, if at least 85 per cent of the wine comes from that vintage.]
5.10 Alcoholic beverage other than wine which contain less than 10 per cent alcohol shall mention
the date, month and year of expiry on the label, in that order and shall preceed by the words“Expiry date _____” or Use by ______”. However, the manufacturer may use the expression “Bestbefore” as optional or additional information.
5.11 Allergen warning:
5.11.1 If the wine contains more than 10 mg sulfur dioxide per litre, the label must declare“Contains sulfur dioxide or Contains sulfite”.
5.11.2 If egg white or ising glass as fining, clarifying agent or any other processing aid of animal
origin is used in wine, it shall be declared on the label with a non-vegetarian logo, if residues ofthe same are present in the final product.
5.12 There shall be a statutory warning as mentioned below, printed in English language. In case,respective states wish the same to be printed in their local or regional language, the same shall beallowed without the need for repeating the English version. 1[Size of statutory warning shall not
be less than 1.5 mm for pack size of upto 200ml and for pack size above 200 ml, size of the warning
shall not be less than 3 mm.]

CONSUMPTION OF ALCOHOL IS INJURIOUS TO HEALTH.
BE SAFE-DONT DRINK AND DRIVE.
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TABLE - 1[See regulation 2.1]
Sr.
No
.

Characteristics

(1)

(2)

1.

2.
3.

4.

5.

6.

7.

8.

Brandy Blended Country Blended
Fennyor
Brandy Liquor or Country
Cashew Coconut
Grape
Plain
Liquors
BrandyCountry
LiquorGin

Liqueur or Rum
Cordial or
Apertif

White Vodka
Rum

Whisky Malt or
BlendedGrain
WhiskyWhisky orSinglemalt

Pot
Distilled
Spirits(3)Ethyl alcohol content
36 to
at 20 Cͦ (per cent by
50
volume), Max
Residue on evaporation
2.0
per cent (m/v), Max*
Volatile acids as acetic
acid (expressed as
100.0
g/100 l of absolute
alcohol), Max
Higher alcohols asamyl alcohol (as g/100
600.0
l of absolute alcohol),Max
Methyl alcohol(1[expressed as g/100 l
150.0
of absolute alcohol]),Max
Total esters as ethyl
acetate (expressed as350.0
g/100 l of absolute
alcohol),Max
Furfural (expressed as
g/100 l of absolute
12.0
alcohol), Max
Aldehydes asacetaldehyde
45.0(expressed as g/100 l ofabsolute alcohol), Max

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(4)

(5)

(6)

(7)

(8)

(9)

(10)

(11)

(12)

(13)

(14)

(15)

(16)

(17)

36 to 50

19 to 43

19 to
43

19 to
43

19 to 43

36 to
50

15 to 50

36 to
50

36 to
50

36 to
50

36 to
50

36 to 50

36 to 50

36 to 50

2.0

1.0

1.0

0.2

0.1

2.5

50.0

2.0

1.0

2.0

2.0

2.0

2.0

4.0

100.0

100.0

50.0

60.0

200.0

10.0

100.0

50.0

50.0

10.0

50.0

150.0

100.0

150.0

350.0

250.0

250.0

100.0

100.0

100.0

50.0

350.0

200.0

50.0

750

750.0

750

750.0

100.0

50.0

50.0

150.0

absent

20.0

10

20.0

10.0

10.0

10.0

30.0

20.0

300.0

250.0

150.0

100.0

50.0

50.0

30.0

50.0

150.0

150.0

50.0

100

200.0

150.0

350.0

12.0

12.0

12.0

5.0

2.0

12.0

12.0

10.0

5.0

12.0

6.0

12.0

6.0

12.0

45.0

35.0

35.0

25.0

10.0

20.0

20

30.0

30.0

15.0

15.0

50.0

35.0

50.0

9.
10.
11.
12.
13.

Arsenic mg/l, Max
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
Cadmium mg/l, Max
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
Copper mg/l, Max
5.0
5.0
5.0
5.0
5.0
5.0
5.0
5.0
5.0
5.0
5.0
5.0
5.0
5.0
Lead mg/l, Max
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
Mercury mg/l, Max
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
0.25
“*” 1[For flavoured/premix rum, vodka, whisky, gin and for low alcoholic beverages the maximum limit of residue on evaporation shall be 25 per cent (m/v).]“-” means Not Applicable.

Version –III (28.08.2023)

0.25
0.01
5.0
0.2
-

TABLE - 2[See regulation 3.1]
S.
No.

Characteristics

(1)

(2)

1.
2.
3.
4.

5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

1

[Table Wine]
White
Red
(3)

(4)

Wine withcarbon dioxide

Fortified
Wine

(5)

(6)

Fruit Wine(other thangrape wine)
(7)

Cider

Perry

(8)

(9)

Ethyl alcohol content at 20°C, % by
15.0 toMore than
7.0 to 15.5
7.0 to 15.5
7.0 to 15.5
7.0 to 15.5
volume24.0
0.5 to 9.0
Residual extract (sugar free) g/l, Max
50.0
50.0
50.0
180.0
50.0
50.0
Volatile acids as acetic acid g/l, Max
1.2
1.2
1.2
1.2
1.2
1.2
Higher alcohols expressed as amyl
alcohol
4.0
4.0
4.0
4.0
2.0
(g/l) of absolute alcohol, Max
Total acids expressed as tartaric (g/l
10.0
10.0
10.0
10.0
10.0
10.0
of wine), Max
Methyl alcohol (mg/l of wine), Max
250
400
400
400
400
250
Esters expressed as ethyl acetate (g/l
4.0
4.0
4.0
4.0
0.2
0.2
of absolute alcohol), Max
Aldehydes expressed as acetaldehyde
1.0
1.0
1.0
1.0
1.0
1.0
(g/ l of absolute alcohol), Max
Arsenic (mg/l), Max
0.25
0.25
0.25
0.25
0.25
0.25
Cadmium (mg/l), Max
0.01
0.01
0.01
0.01
0.01
0.01
Copper (mg/l), Max
5.0
5.0
5.0
5.0
5.0
5.0
Iron (as Fe) mg/l, Max
5.0
5.0
5.0
5.0
5.0
5.0
Lead (mg/l), Max
0.2
0.2
0.2
0.2
0.2
0.2
Ochratoxin A (ug/l), Max
20
20
20
20
20
20
“-” means Not Applicable;
1[Wine based beverages shall comply with the standards of table wine in accordance with their ethyl alcohol content.]

Version –III (28.08.2023)

More than
0.5 to 9.0
50.0
1.2

Wine from other
Agricultural and
Plant Sources(10)
1.5 to 8.0
50.0
1.2

2.0

-

10.0

10.0

250

250

0.2

0.2

1.0

1.0

0.25
0.01
5.0
5.0
0.2
20

0.25
0.01
5.0
5.0
0.2
20

[TABLE – 3

1[See sub-regulation 4.1]
Sl. No.

Characteristics

(1)

(2)

1.

Ethyl alcohol content
at 20° C, per cent by
volumeBeer
Regular(3)
More than 0.5 upto5.0

Strong(4)
More thanDraught Beer
RegularStrong(5)(6)

5.0 upto 8.0

More than 0.5
upto 5.0

More than 5.0 upto
8.0

Craft beer
Regular(7)
Upto 5.02.

pH

3.3-4.8

3.3-4.8

3.3 - 4.8

3.3 - 4.8

3.

Carbon dioxide, v/v,
Min

1.8-3.6

1.8-3.6

1.8-3.6

1.8-3.6

4.

Methyl alcohol mg/l,
Max

50.0

50.0

50.0

50.0

5.

Copper (mg/l), Max

2.0

2.0

2.0

2.0

2.0

6.

Iron (as Fe) mg/l, Max

5.0

5.0

5.0

5.0

5.0

7.

Lead (mg/l), Max

0.2

0.2

0.2

0.2

0.2

8.

Arsenic (mg/l), Max

0.25

0.25

0.25

0.25

0.25

9.

Cadmium (mg/l), Max

0.1

0.1

0.1

0.1

0.1

10.

Total plate count, cfu
per ml

<10

<10

<100

<100

11.

Coliform count, cfu
per mlAbsentAbsentAbsentAbsent12.

Wild Yeast andmoulds, cfu per ml,
max

AbsentAbsentAbsentAbsentBrewer's yeast, ** cfu
per ml, max

AbsentAbsent**13.

1.8-3.6
50.0<100
AbsentAbsent“*"means limit not prescribed.
“**" does not apply to secondary fermented beer, which shall be declared on the label as secondary fermented beer.]

Version –III (28.08.2023)

3.3-4.8*

1[TABLE-4[See sub-regulation 1.3.9]
Requirements for Low Alcoholic Beverages other than wine and beer
S.No.
(1)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Characteristics(2)
Ethyl alcohol content at 20 degree C, per cent by volume
Residue on evaporation, per cent. (m/v), Max.
Total acids as tartaric acid, per cent. (m/v), Max.
Methyl alcohol (expressed in terms of g/100 l of absolute alcohol), Max.

Requirements(3)>0.5 to 8.0
25.0
1.0
25.0

Sugar, per cent. (w/v), Max.
pH
Copper (mg/l), Max.
Iron (as Fe) mg/l, Max.
Lead (mg/l), Max.
Arsenic (mg/l), Max.
Cadmium (mg/l), Max.

20.0
2.0 to 5.0
1.0
5.0
0.2
0.25
0.1]

Note. - The principal regulation was published in the Gazette of India, Extraordinary Part III, Section 4,
vide notification number F.No. 2/SA-24/2009(1)/FSSAI, dated 19th March, 2018 and subsequently
amended vide notification no.:1. F.No. Stds/SP(water and Beverages)/Notification(1)/FSSAI-2019, dated 18th December, 2020; and2. F.No. Std/SP-21/T(Alcohol-5), dated 10th June, 2022
3. F. No. STD/SP-21/T(Alcohol-4), dated 21st August, 2023.

Version –III (28.08.2023)