Document ID: chunk:federal_register_of_legislation:F2020C00202:front:0:p2
Version: federal_register_of_legislation:F2020C00202
Segment Type: other
Provision Reference: 
Character Range: 2611–5624

means yeasts or bacteria (including yeast ghosts) used in wine manufacture with or without the addition of any one or more of thiamine hydrochloride, niacin, pyridoxine, pantothenic acid, biotin and inositol.

(3) Thiamin chloride and thiamin hydrochloride may only be added to wine, sparkling wine and fortified wine to facilitate the growth of microorganisms.

Table to clause 4

Processing aid
Activated carbon
Agar
Alginates, calcium and potassium salts
Ammonium bisulphite
Ammonium phosphates
Argon
Bentonite
Calcium carbonate
Calcium tartrate
Carbon dioxide
Carrageenan
Cellulose
Chitin-glucan
Chitosan sourced from Aspergillus niger
Collagen
Copper sulphate

Processing aid
Cultures of microorganisms
Cupric citrate
Diatomaceous earth
Dimethyl dicarbonate
Dimethylpolysiloxane
Egg white
Enzymes
Gelatine
Hydrogen peroxide
Ion exchange resins
Isinglass
Lysozyme
Milk and milk products
Nitrogen
Oak
Oxygen
Pectins
Perlite
Phytates
Plant proteins permitted as processing aids under clause 3(a) to Standard 1.3.3
Polyvinyl polypyrrolidone
Polyvinylimidazole-polyvinylpyrrolidone co-polymers
Potassium carbonate
Potassium ferrocyanide
Potassium hydrogen carbonate
Potassium hydrogen tartrate
Silicon dioxide
Thiamin chloride
Thiamin hydrochloride

Editorial note:

Clause 3(a) to Standard 1.3.3 permits the use of foods, including water as processing aids.  Therefore, plant proteins that are foods are permitted under that Standard, and would also be permitted under this Standard.

5 Composition

(1) Wine and sparkling wine must contain no less than 45 mL/L of ethanol at 20˚C.

(2) Notwithstanding subclause (1), wine must not contain added ethanol.

(3) Fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol at 20˚C.

(4) Deleted

(5) Wine, sparkling wine and fortified wine must contain no more than –

(a) 250 mg/L in total of sulphur dioxide in the case of products containing less than 35 g/L of sugars, or 300 mg/L in total of sulphur dioxide in the case of other products; and
(b) 200 mg/L of sorbic acid or potassium sorbate expressed as sorbic acid; and
(c) 1 g/L of soluble chlorides expressed as sodium chloride; and
(d) 2 g/L of soluble sulphates expressed as potassium sulphate; and
(e) 400 mg/L of soluble phosphates expressed as phosphorus; and
(f) 1.5 g/L of volatile acidity excluding sulphur dioxide, expressed as acetic acid; and
(g) 0.1 mg/L of cyanides and complex cyanides expressed as hydrocyanic acid; and
(h) 200 mg/L of added dimethyl dicarbonate; and
 (i) 100 mg/L of potassium polyaspartate.

(6) If potassium ferrocyanide has been used as a processing aid in the manufacture of a wine, sparkling wine or fortified wine, the final product must have residual iron present.

(7) Wine, sparkling wine and fortified wine may contain added water that is –

(a) necessary to incorporate any substance specified in clause 3 or clause 4; or
(b) necessary to facilitate fermentation; or
(c) incidental to the winemaking process.

(7A) Wine, sparking