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. Table to clause 3 Additive Ascorbic acid Carbon dioxide Citric acid Erythorbic acid Grape juice including concentrated grape juice Grape skin extract Gum Arabic Lactic acid Malic acid Metatartaric acid Mistelle Potassium polyaspartate Potassium sorbate Potassium sulphites Sodium carboxymethylcellulose Sorbic acid Sulphur dioxide Tannins Tartaric acid Yeast mannoproteins 4 Processing aids (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 – cultures of microorganisms 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 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 Standard. The information includes commencement or cessation information for relevant amendments. These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such. About this compilation This is compilation No. 17 of Standard 4.5.1 as in force on 5 December 2019 (up to Amendment No. 188). It includes any commenced amendment affecting the compilation to that date. Prepared by Food Standards Australia New Zealand on 7 December 2019. Uncommenced amendments or provisions ceasing to have effect To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed. The following abbreviations may be used in the table below: ad = added or inserted am = amended exp = expired or ceased to have effect rep = repealed rs = repealed and substituted Standard 4.5.1 was published in the Commonwealth of Australia Gazette No. FSC 5 on 24 October 2002 as Standard 4.1.1 (F2008B00809 – 23 December 2008) and has been amended as follows: Clause affected A'ment No. FRLI registration Commencement How affected Description of amendment Gazette (Cessation) Title 72 F2008B00819 20 May 2004 am Numbering of Standard changed from 4.1.1 to 4.5.1. 24 Dec 2008 FSC 14 20 May 2004 Standard 124 F2011L01450 11 July 2011 am Spelling of 'micro-organism' to 'microorganism' wherever occurring. 8 July 2011 FSC 66 11 July 2011 1 72 F2008B00819 20 May 2004 rs Definition of 'prepared cultures'. 24 Dec 2008 FSC 14 20 May 2004 3(2) 72 F2008B00819 20 May 2004 rs Definition of 'wine'. 24 Dec 2008 FSC 14 20 May 2004 3(2) 90 F2006L03956 7 Dec 2006 rs Subclause. 7 Dec 2006 FSC 32 7 Dec 2006 Table to clause 3 67 F2008B00814 31 July 2003 rs Table. 24 Dec 2008 FSC 9 31 July 2003 Table to clause 3 72 F2008B00819 20 May 2004 ad, rep Insert entries for carbon dioxide and gum arabic and omitting the entry for uncharred oak. 24 Dec 2008 FSC 14 20 May 2004 Table to clause 3 78 F2005L01246 26 May 2005 ad Entry for grape skin extract. 26 May 2005 FSC 20 26 May 2005 Table to clause 3 98 F2008L01488 15 May 2008 ad Entry for yeast mannoproteins. 15 May 2008 FSC 40 15 May 2008 Table to clause 3 127 F2011L02371 17 Nov 2011 ad Entry for sodium carboxymethylcellulose. 15 Nov 2011 FSC 69 17 Nov 2011 Table to clause 3 135 F2012L02371 11 Oct 2012 ad Entry for dimethyl dicarbonate 10 Oct 2012 FSC 77 11 Oct 2012 Table to clause 3 184 F2019L00259 never commenced amdt not applied Entry for Potassium polyaspartate 6 Mar 2019 FSC125 27 Feb 2019 Note: this variation never commenced Table to clause 3 188 F2019L01568 5 Dec 2019 ad Entry for Potassium polyaspartate 28 Nov 2019 FSC129 5 Dec 2019 4 90 F2006L03956 7 Dec 2006 rs Clause only. 7 Dec 2006 FSC 32 7 Dec 2006 4(3) 103 F2008L03741 9 Oct 2008 ad Subclause relating to thiamin chloride and thiamin hydrochloride. 9 Oct 2008 FSC 45 9 Oct 2008 Table to clause 4 67 F2008B00814 31 July 2003 a Table. 24 Dec 2008 FSC 9 31 July 2003 Table to clause 4 70 F2008B00817 29 April 2004 ad Entries for cupric citrate on a bentonite base and plant proteins. Insert Editorial note. 24 Dec 2008 FSC 12 29 April 2004 Table to clause 4 72 F2008B00819 20 May 2004 ad Entries for oak and argon. 24 Dec 2008 FSC 14 20 May 2004 Table to clause 4 73 F2008B00820 5 Aug 2004 ad Entry for collagen. 24 Dec 2008 FSC 15 5 Aug 2004 Table to clause 4 78 F2005L01246 26 May 2005 rep, ad Omit calcium carbonate, potassium carbonate and potassium hydrogen carbonate. Insert dimethylpolysiloxane. 26 May 2005 FSC 20 26 May 2005 Table to clause 4 94 F2007L04074 11 Oct 2007 am Entry for cupric citrate on a bentonite base. 11 Oct 2007 FSC 36 11 Oct 2007 Table to clause 4 103 F2008L03741 9 Oct 2008 rep Entries for thiamin chloride and thiamin hydrochloride and associated footnote. 9 Oct 2008 FSC 45 9 Oct 2008 Table to clause 4 135 F2012L02371 11 Oct 2012 ad Entry for dimethyl dicarbonate 10 Oct 2012 FSC 77 11 Oct 2012 Table to clause 4 145 F2014L00033 9 Jan 2014 ad Entry for chitosan sourced from Aspergillus niger. 6 Jan 2014 FSC87 9 Jan 2014 Table to clause 4 172 F2017L01139 7 Sept 2017 ad Entry for carrageenan and pectins. 6 Sept 2017 FSC114 7 Sept 2017 Table to clause 4 174 F2017L01389 26 October 2017 ad Entry for Ammonium bisulphite, Chitin-glucan and Polyvinylimidazole-polyvinylpyrrolidone co-polymers 24 Oct 2017 FSC115 26 Oct 2017 5 72 F2008B00819 20 May 2004 rs Clause. 24 Dec 2008 FSC 14 20 May 2004 5(1) 126 F2011L02066 13 Oct 2011 rs Subclause to amend the minimum amount of ethanol allowed in wine. 13 Oct 2011 FSC 68 13 Oct 2011 5(4) 67 F2008B00814 31 July 2003 am Correct minor typographical errors. 24 Dec 2008 FSC 9 31 July 2003 5(4) 124 F2011L01450 11 July 2011 rep Subclause. 8 July 2011 FSC 66 11 July 2011 5(5) 90 F2006L03956 7 Dec 2006 am Paragraph 5(5)(i). 7 Dec 2006 FSC 32 7 Dec 2006 5(5) 122 F2011L00694 5 May 2011 rs Subclause as a consequential change due to amendments to Standard 1.3.3 to include co-extruded polystyrene with the entry for polyvinyl polypyrrolidone in the Table to clause 6. 5 May 2011 FSC 64 5 May 2011 (5)(5)(i) 184 F2019L00259 never commenced amdt not applied Paragraph 5(5)(i) entry for Potassium polyaspartate 6 Mar 2019 FSC125 27 Feb 2019 Note: this variation never commenced (5)(5)(i) 188 F2019L01568 5 Dec 2019 ad Entry for Potassium polyaspartate 28 Nov 2019 FSC129 5 Dec 2019 5(7) 78 F2005L01246 26 May 2005 rep Subclause. 26 May 2005 FSC 20 26 May 2005 5(7) 92 F2007L02406 2 Aug 2007 rs Subclause in order to permit additional water to be present in wine for technological purposes and in conformance with good manufacturing practice. 2 Aug 2007 FSC 34 2 Aug 2007 5(7) 167 F2017L00100 9 Feb 2017 rs Subclause relating to the addition of water to wine 7 Feb 2017 FSC 109 9 Feb 2017 5(7A), (7B), (7C), (7D) 167 F2017L00100 9 Feb 2017 ad New subclauses relating to the addition of water to wine. 7 Feb 2017 FSC 109 9 Feb 2017 5(8) 78 F2005L01246 26 May 2005 ad Subclause. 26 May 2005 FSC 20 26 May 2005 6(1) 67 F2008B00814 31 July 2003 am Correct minor typographical errors. 24 Dec 2008 FSC 9 31 July 2003 6(1) 78 F2005L01246 26 May 2005 rs Subclause. 26 May 2005 FSC 20 26 May 2005 7 67 F2008B00814 31 July 2003 rep, rs Omit subclauses (1) and (2) and renumber clause (3). 24 Dec 2008 FSC 9 31 July 2003