Federal Register of Legislation
Standard 4.5.1
WINE production requirements
(Australia only)
Purpose
This Standard includes requirements for the production of wine in Australia only.
Table of Provisions
1 Interpretation 2 Application 3 Substances used in production 4 Processing aids 5 Composition 6 Sparkling wine 7 Fortified wine
Schedule Specifications for the Purposes of this Standard
Clauses
1 Interpretation
In this Standard –
brandy means the spirit obtained by the distillation of wine in such a manner as to ensure that the spirit possesses the taste, aroma and other characteristics generally attributed to brandy, in accordance with the requirements set out in the Schedule to this Standard.
fortified wine means the product consisting of wine to which has been added grape spirit, brandy or both.
grape spirit means the spirit obtained from the distillation of wine or the by-products of wine making or the fermented liquor of a mash of dried grapes and contains methanol in a proportion not exceeding 3 g/L at 20˚C of the ethanol content.
sparkling wine means the product consisting of wine that by complete or partial fermentation of contained sugars has become surcharged with carbon dioxide.
wine means the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes.
2 Application
This Standard applies to the production of wine in Australia only, notwithstanding any provisions to the contrary elsewhere in this Code.
3 Substances used in production
(1) Subject to any limits imposed by clause 5 of this Standard, any of the substances specified in the Table to this clause may be used in the production of wine, sparkling wine or fortified wine.
(2) In this clause –
mistelle means grape must or grape juice prepared from fresh grapes to which grape spirit has been added to prevent fermentation and which has an ethanol content between 120 mL/L and 150 mL/L at 20˚C.
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