食品科技网-知识资料内容
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 meansthe 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 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 –
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 20˚C.
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
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: