New Zealand Gazette – 2002 – No. 158

Page 4016

✨ Food Standards Amendments



NEW ZEALAND GAZETTE

No. 158

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 not contain 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.



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2002, No 158


Gazette.govt.nz — PDF NZ Gazette 2002, No 158




✨ LLM interpretation of page content

🏥 Food Standards Australia New Zealand Variations to the Food Standards Code (Amendment No. 63) (continued from previous page)

🏥 Health & Social Welfare
Food Standards, Code Amendments, Wine Production, Additives, Processing Aids