The blending of ethyl alcohol of agricultural
(2)
origin with:
(a)
fruit juice or fruit juice concentrates;
(b)
sugar;
(c)
dextrose or invert sugar;
(d)
aqueous solution of caramel;
(e)
permitted food additives; and
(f)
colours.
(3i)
(a)
yeast food;
(b)
brandy or fruit spirit;
(c)
carbon dioxide;
Blending of aqueous solution of the following:
(d)
oxygen;
(e)
tartaric or citric acid;
(f)
pectinase;
(g)
caramel; and
Table Wine
(h) food additives
and aged for a period.
SCHEDULE I
CLASSIFICATION OF WINE
i.
Table wine shall contain not less than 6
percent and not more than 17 percent absolute
alcohol by volume.
Sparkling Wine ii.
Sparkling wine shall be wine that has been
allowed to undergo a secondary fermentation in the
bottle so that visible carbon dioxide is produced and it
may contain not less than 14 percent and not more
than 21 percent absolute alcohol by volume.
4