Standard 4.5.1 - Wine Production Requirements (Australia Only)
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7CD4A4DC27FD4673A3ADA51BEF00ABF2 |
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文件大小(MB)： |
0.04 |
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页数： |
6 |
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日期： |
2014-9-13 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
Issue 135 1 Standard 4.5.1,STANDARD 4.5.1,IREMENTS,(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 20ⅹC 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 –,Federal Register of Legislative Instruments F2012C00776,Issue 135 2 Standard 4.5.1,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 20ⅹC.,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,Collagen,Copper sulphate,Cultures of microorganisms,Cupric citrate,Diatomaceous earth,Dimethyl dicarbonate,Federal Register of Legislative Instruments F2012C00776,Issue 135 3 Standard 4.5.1,Table to clause 4 (continued),Processing aid,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 20ⅹC.,(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,20ⅹC.,(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 expr……
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