Document ID: chunk:federal_register_of_legislation:F2020C00202:front:0:p3
Version: federal_register_of_legislation:F2020C00202
Segment Type: other
Provision Reference: 
Character Range: 5377–7983

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 wine and fortified wine must not contain added water other than added water permitted by subclause 7.

(7B) Wine, sparkling wine or fortified wine must not contain more than 70 mL/L of the following –

(a) water added to incorporate any substance specified in clause 3 or clause 4;
(b) water incidental to the winemaking process; or
(c) any combination of water listed in paragraphs (a) and (b)

(7C) Water may only be added to wine, sparkling wine and fortified 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 degrees Bé.

(7D) Subject to subclauses (7A) (7B) and (7C), wine, sparkling wine or fortified wine must not contain more added water than is consistent with *GMP.

(8) Where this clause does not otherwise specify a maximum permitted level for –

(a) a food additive listed in the Table to clause 3; or
(b) a processing aid listed in the Table to clause 4;

of this Standard, then the use of the food additive or processing aid must be consistent with conditions of Good Manufacturing Practice (GMP).

6 Sparkling wine

(1) In addition to the substances permitted by clauses 3 and 4 of this Standard, sparkling wine may also contain –

(a) grape spirit; and
(b) brandy; and
(c) sugars.

(2) The addition of those foods specified in paragraphs (1)(a), (b) and (c) to sparkling wine must not increase its ethanol content by more than 25 mL/L at 20˚C.

(3) Sparkling wine must contain no less than 5 g/L of carbon dioxide at 20˚C.

7 Fortified wine

(1) In addition to the substances permitted by clauses 3 and 4 of this Standard, fortified wine may also contain caramel.

SCHEDULE

Specifications for the purposes of this Standard

Brandy

(1) Brandy –

(a) must be matured in wooden containers for no less than 2 years; and
(b) must contain no less than 250 mL/L of the spirit distilled at a strength of no more than 830 mL/L at 20˚C of ethanol; and
(c) may contain –

(i) water; and
(ii) caramel; and
(iii) sugars; and
(iv) grape juice and grape juice concentrates;
(v) wine; and
(vi) prune juice; and
(vii) honey; and
(viii) flavourings; and

(d) must not contain methanol in a proportion exceeding 3 g/L at 20˚C of the ethanol content thereof.

Amendment History

The Amendment History provides information about each amendment to the