Federal Register of Legislation - Australian Government

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Food Standards as made
This instrument amends the Food Standards Code through variations adopted by the Australia New Zealand Food Standards Council.
Administered by: Health
General Comments: This Standard was made by the Australia New Zealand Food Authority on 24 October 2002.
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 82(2)
Registered 22 Dec 2008
Gazetted 24 Oct 2002
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

FOOD STANDARDS AUSTRALIA NEW ZEALAND

 

VARIATIONS TO THE FOOD STANDARDS CODE

 

(AMENDMENT NO. 63)

 

1.           Preamble

 

The variations set forth in the Schedule below are variations to the Food Standards Code (hereinafter called ‘the Code’) which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.

 

These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.

 

2.           Citation

 

These variations may be collectively known as Amendment No. 63 to the Code.

 

3.           Commencement

 

These variations commence on gazettal.

 

4.           Correction of Typographical Errors

 

The typographical errors referred to in Amendment 62 should have referred to Amendment 60, not Amendment 61.

 

Note:  These variations were published in the Commonwealth of Australia Gazette No. FSC 5 on 24 October 2002.

 

SCHEDULE

 

[1]          Standard A18 is varied by inserting into Column 1 of the Table to clause 2, immediately after the last occurring entry  -

 

Oil and linters derived from insect-protected cotton lines containing event 15985

 

[2]          Volume 2 is varied by inserting immediately following CHAPTER 3 in the TABLE OF CONTENTS –

 

 

CHAPTER 4 - PRIMARY PRODUCTION STANDARDS (AUSTRALIA ONLY)

 

PART 4.1

 

Standard 4.1.1     Wine Production Requirements (Australia only)

 


[3]          Standard 1.5.2 is varied by inserting into Column 1 of the Table to clause 2, immediately after the last occurring entry -

 

Oil and linters derived from insect-protected cotton lines containing event 15985

 

[4]          Standard 2.7.4 is varied by omitting clause 3 and the following Editorial note.

 

[5]          Volume 2 is varied by inserting immediately after Standard 3.2.3 –

 

Standard 4.1.1

 

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 products derived solely from fresh 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 arrest fermentation and which has an ethanol content between 120 mL/L and 150 mL/L at 20˚C.

 

prepared cultures means cultures of micro-organisms including yeast ghosts used in wine manufacture with or without the addition of any one or more of thiamine hydrochloride, niacin, pyridoxin, pantothenic acid, biotin and inositol.

 

Table to clause 3

 

Additive

Ascorbic acid

Calcium carbonate

Citric acid

Diammonium hydrogen phosphate

Erythorbic acid

Grape juice including concentrated grape juice

Lactic acid

Malic acid

Metatartaric acid

Mistelle

Prepared cultures

Potassium carbonate

Potassium hydrogen carbonate

Potassium hydrogen tartrate

Potassium metabisulphite

Potassium sorbate

Sorbic acid

Sulphur dioxide

Tannin

Tartaric acid

Thiamin hydrochloride*

Uncharred oak

 

*Thiamin hydrochloride may only be added to wine, sparkling wine and fortified wine to facilitate the growth of micro-organisms.

 

4            Processing aids

 

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.

 

Table to clause 4

 

Processing aid

Activated carbon

Agar

Bentonite

Calcium alginate

Carbon dioxide

Casein

Copper sulphate

Diatomaceous earth

Egg white

Enzymes

Evaporated milk

Gelatine

Hydrogen peroxide

Ion exchange resins

Isinglass

Milk

Nitrogen

Oxygen

Phytates

Polyvinyl polypyrrolidone

Potassium alginate

Potassium caseinate

Potassium ferrocyanide

Silicon dioxide

             

5            Composition

 

(1)          Wine and sparkling wine must contain no less than 80 mL/L of ethanol at 20˚C.

 

(2)          Fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol at 20˚C.

 

(3)          Wine, sparkling wine and fortified wine must not contain methanol –

 

(a)          in proportion exceeding 2 g/L of ethanol content at 20˚C  in the case of white wine and white sparkling wine; and

(b)          in the case of other products, in proportion exceeding 3 g/L of ethanol content at 20˚C.


(4)          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)          100 mg/L of polyvinyl polypyrrolidone; and

(d)          1 g/L of soluble chlorides expressed as sodium chloride; and

(e)          2 g/L of soluble sulphates expressed as potassium sulphate; and

(f)           400 mg/L of soluble phosphates expressed as phosphorus; and

(g)          1.5 g/L of volatile acidity excluding sulphur dioxide, expressed as acetic acid; and

(h)          0.1 mg/L of cyanides and complex cyanides expressed as hydrocyanic acid.

 

(5)          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.

 

(6)          Wine, sparkling wine and fortified wine may contain water in proportion not exceeding 30 mL/L where the water is necessary for the incorporation of any substance specified in clause 3 or clause 4.

 

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 containing no less than 740 mL/L of ethanol at 20˚C; and

(b)          brandy containing no less than 571 mL/L of ethanol at 20˚C; 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)          Grape spirit used to make fortified wine must contain no less than 740 mL/L of ethanol at 20˚C.

 

(2)          Brandy used to make fortified wine must contain no less than 571 mL/L of ethanol at 20˚C.

 

(3)          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.