JUNE 26.] THE NEW ZEALAND GAZETTE. 1541

(7.) In the case of ginger-ale and preparations of kola flavoured
with vegetable extractives only, the statement “Artificially flavoured”
need not be written on the label.

(8.) Notwithstanding the provisions of paragraph (5) of regulation
10, it shall be deemed a sufficient declaration of the presence of a
permitted preservative substance in flavoured non-alcoholic beverages
if the word “Preservatized” in bold-faced sans-serif capital letters of
not less size than ten points face-measurement be written on the label
immediately above or below the name, trade name, or description of
the beverage.

(9.) Phosphoric acid or phosphates may be used in beverages as
defined in paragraphs (b) and (c) of subclause (3) hereof, provided that
the word “Phosphate” forms part of the name, trade name, or
description of the beverage uniformly written in the following form:—

“[Here state the name of the flavour] phosphate.”

WINE.

76. (1.) Wine shall be the product solely of the alcoholic fermentation of the juice or must of fresh grapes.

Dry Wine.

(2.) Dry wine shall be wine produced by complete fermentation
of the sugar contained in the juice or must of the grapes from which
it is made.

Sweet Wine.

(3.) Sweet wine shall be wine containing sugar derived solely
from the juice or must of the grapes from which it is made or added
as hereinafter provided.

Sparkling Wine.

(4.) Sparkling wine shall be wine which, by fermentation of portion
of the sugar contents, has become surcharged with carbon dioxide,
and to which sugar and pure wine spirit may or may not have been
added. It includes champagne.

Pure Wine Spirit.

(5.) Pure wine spirit shall be the rectified distillate resulting from
the distillation solely of wine.

Labelling.

(6.) There shall be written in the label attached to every package
containing wine the name of the wine in letters of not less than eighteen
points face-measurement.

(7.) The word “wine” shall not be used in the name, trade name,
or description written on or attached to any package which contains
a beverage made wholly or in part from fruits or sources other than
fresh grapes unless the name of such fruit or other source immediately
precedes the word “wine,” and unless such name and such word are
uniformly written in bold-faced sans-serif capital letters of not less
than twelve points face-measurement.

Permitted Additions.

(8.) To wines made in New Zealand the following substances
may be added:—

(i.) To grape juice or must—

(a.) Yeast or ferments:

(b.) Pure cane-sugar or beet-sugar in such quantity that
the proportion of such added sugar does not exceed
twenty parts per centum by weight of the juice of
the grapes:

(c.) Sulphur dioxide as the result of the combustion of
arsenic-free sulphur or the addition of sulphites:

(d.) Phosphates of ammonium and of calcium.

(e.) Tannin.

(ii.) To wine or partly fermented grape-juice or must—

(a.) Pure wine spirit for the purpose of increasing the
alcoholic strength to a degree not exceeding sixteen
parts per centum of absolute alcohol by volume in
dry wine, or twenty parts per centum of absolute
alcohol by volume in ports, sherries, and sweet wines.