Standard 2.7.4.pdf，已更新至2014.10.30Purpose
This Standard sets general definitions for wine and wine product and provides permissions for the addition of certain foods during the production of wine.
Editorial note:
The Australian Wine and Brandy Corporation Act 1980 and the Regulations made under that Act should be consulted. The Act and the Regulations contain provisions which, for example, regulate –
(a) the use of geographical indications for wine, sparkling wine and fortified wine;
(b) limited derogations from the requirements in this Standard for wine, sparkling wine and fortified wine for export;
(c) blending rules for wine, sparkling wine and fortified wine; and
(d) the compositional and other requirements for wine, sparkling wine and fortified wine imported into Australia from countries with which Australia has a wine trading agreement prescribed by the Act.
For wines produced in New Zealand, the Wine Act 2003, and the Regulations, Specifications and Notices made under that Act, should also be consulted. These contain provisions that regulate the making, supply and export of wine in New Zealand.
The New Zealand Geographical Indications (Wines and Spirits) Registration Act 2006 applies to geographical indications in relation to wine. The Act will commence on a date to be proclaimed by the Governor-General of New Zealand.
Table of Provisions
1 Interpretation
2 Addition of other foods to wine during production
Clauses
1 Interpretation
In this Standard –
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.
wine product means a food containing no less than 700 mL/L of wine as defined in this Standard, which has been formulated, processed, modified or mixed with other foods such that it is not wine.
2 Addition of other foods to wine during production
The following foods may be added to wine during production –
(a) grape juice and grape juice products; and
(b) sugars; and
(c) brandy or other spirit; and
(d) water, where the water is necessary to incorporate any permitted food additive or processing aid.
