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澳新食品标准法典-4.5.1-葡萄酒生产要求(Wine Production Requirements (Australia Only))

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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 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 phosphates

Argon

Bentonite

Calcium carbonate

Calcium tartrate

Carbon dioxide

Cellulose

Chitosan sourced from Aspergillus niger

Collagen

Copper sulphate

Cultures of microorganisms

Cupric citrate

Diatomaceous earth

 

Processing aid

Dimethyl dicarbonate

Dimethylpolysiloxane

Egg white

Enzymes

Gelatine

Hydrogen peroxide

Ion exchange resins

Isinglass

Lysozyme

Milk and milk products

Nitrogen

Oak

Oxygen

Perlite

Phytates

Plant proteins permitted as processing aids under clause 3(a) to Standard 1.3.3

Polyvinyl polypyrrolidone

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.

 

(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 in proportion not exceeding 70 mL/L where that water is necessary for the incorporation of any substance specified in clause 3 or clause 4, or where that water is incidental to the winemaking process and where the presence of water in wine is in conformance with good manufacturing practice.

 

(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 a compilation of Standard 4.5.1 as in force on 9 January 2014 (up to Amendment No. 145). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 9 January 2014.

 

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

Gazette

Commencement

(Cessation)

How affected

Description of amendment

Title

72

F2008B00819

24 Dec 2008

FSC 14

20 May 2004

 

20 May 2004

am

Numbering of Standard changed from 4.1.1 to 4.5.1.

Standard

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

 

11 July 2011

am

Spelling of ‘micro-organism’ to ‘microorganism’ wherever occurring.

1

72

F2008B00819

24 Dec 2008

FSC 14

20 May 2004

 

20 May 2004

rs

Definition of ‘prepared cultures’.

3(2)

72

F2008B00819

24 Dec 2008

FSC 14

20 May 2004

20 May 2004

rs

Definition of ‘wine’.

3(2)

90

F2006L03956

7 Dec 2006

FSC 32

7 Dec 2006

7 Dec 2006

rs

Subclause.

Table to clause 3

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

31 July 2003

rs

Table.

Table to clause 3

72

F2008B00819

24 Dec 2008

FSC 14

20 May 2004

20 May 2004

ad, rep

Insert entries for carbon dioxide and gum arabic and omitting the entry for uncharred oak.

Table to clause 3

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

ad

Entry for grape skin extract.

Table to clause 3

98

F2008L01488

15 May 2008

FSC 40

15 May 2008

15 May 2008

ad

Entry for yeast mannoproteins.

Table to clause 3

127

F2011L02371

15 Nov 2011

FSC 69

17 Nov 2011

17 Nov 2011

ad

Entry for sodium carboxymethylcellulose.

Table to clause 3

135

F2012L02371

15 Nov 2011

FSC 77

11 Oct 2012

 

11 Oct 2012

ad

Entry for dimethyl dicarbonate

4

90

F2006L03956

7 Dec 2006

FSC 32

7 Dec 2006

7 Dec 2006

rs

Clause only.

4(3)

103

F2008L03741

9 Oct 2008

FSC 45

9 Oct 2008

9 Oct 2008

ad

Subclause relating to thiamin chloride and thiamin hydrochloride.

Table to clause 4

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

31 July 2003

a

Table.

Table to clause 4

70

F2008B00817

24 Dec 2008

FSC 12

29 April 2004

29 April 2004

ad

Entries for cupric citrate on a bentonite base and plant proteins. Insert Editorial note.

Table to clause 4

72

F2008B00819

24 Dec 2008

FSC 14

20 May 2004

20 May 2004

ad

Entries for oak and argon.

Table to clause 4

73

F2008B00820

24 Dec 2008

FSC 15

5 Aug 2004

5 Aug 2004

ad

Entry for collagen.

Table to clause 4

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

rep, ad

Omit calcium carbonate, potassium carbonate and potassium hydrogen carbonate. Insert dimethylpolysiloxane.

Table to clause 4

94

F2007L04074

11 Oct 2007

FSC 36

11 Oct 2007

11 Oct 2007

am

Entry for cupric citrate on a bentonite base.

Table to clause 4

103

F2008L03741

9 Oct 2008

FSC 45

9 Oct 2008

9 Oct 2008

rep

Entries for thiamin chloride and thiamin hydrochloride and associated footnote.

Table to clause 4

135

F2012L02371

15 Nov 2011

FSC 77

11 Oct 2012

11 Oct 2012

ad

Entry for dimethyl dicarbonate

Table to clause 4

145

F2014L00033

6 Jan 2014

FSC87

9 Jan 2014

 

9 Jan 2014

ad

Entry for chitosan sourced fromAspergillus niger.

5

72

F2008B00819

24 Dec 2008

FSC 14

20 May 2004

20 May 2004

rs

Clause.

5(1)

126

F2011L02066

13 Oct 2011

FSC 68

13 Oct 2011

13 Oct 2011

rs

Subclause to amend the minimum amount of ethanol allowed in wine.

5(4)

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

31 July 2003

am

Correct minor typographical errors.

5(4)

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

rep

Subclause.

5(5)

90

F2006L03956

7 Dec 2006

FSC 32

7 Dec 2006

7 Dec 2006

am

Paragraph 5(5)(i).

5(5)

122

F2011L00694

5 May 2011

FSC 64

5 May 2011

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(7)

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

rep

Subclause.

5(7)

92

F2007L02406

2 Aug 2007

FSC 34

2 Aug 2007

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.

5(8)

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

 

26 May 2005

ad

Subclause.

6(1)

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

31 July 2003

am

Correct minor typographical errors.

6(1)

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

 

26 May 2005

rs

Subclause.

7

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

 

31 July 2003

rep, rs

Omit subclauses (1) and (2) and renumber clause (3).

 
   Standard 4.5.1.pdf

 
 
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