Fortified Wine iii. Fortified (otherwise called dessert) wines shall be
wine to which distilled spirits (usually distilled from
wine) have been added during or after fermentation
and shall contain absolute alcohol in excess of 14
percent but not more than 24 percent by volume.
Fruit Wine
iv.
Fruit wine shall be the product of fermentation
of the juice of sound and ripe fruits and in all other
respects shall meet the requirements of the standard
for wine as prescribed by Paragraph 8 of these
Regulations.
Vermouth
v.
Vermouth shall be the wine to which has been
added bitters, aromatics or other approved botanical
substances or flavouring preparations and shall
contain not more than 20 percent absolute alcohol by
volume.
Cider
vi.
Cider shall be the product of fermentation of apple
juice or a mixture of the juice of apple and pear with
or without the addition of potable water, sugar or
concentrated apple or pear provided that, not more
than 25 percent of the juice shall be pear juice, and
shall contain not less than 2.5 percent and not more
than 13 percent alcohol by volume.
Tonic Wine vii. Tonic wine shall be wine which had been fortified with
vitamins or introduced naturally from the processing
method(fermentation of the grapes/herbs),provided
the required level of vitamin is met.
5