Liquor Products Act, 1989 (Act No. 60 of 1989)

Regulations

Liquor Products Act: Regulations

Tables

Table 6 : Substances which may be added to liquor products [Reg. 30]

Purchase

Name of substance

Liquor products to which substance may be added

Manner and conditions of addition

Acacia/Arabic gum

Wine, alcoholic fruit beverage; grape-based liquor; spirit-based liquor.

This product may only be added after completion or termination of alcoholic fermentation.

Activated animal or vegetable charcoal

Wine (excluding special late harvest wine and noble late harvest wine); alcoholic fruit beverage; spirits (excluding premium husk spirit, pot still brandy and vintage brandy); grape-based liquor; spirit-based liquor

Acetic acid

Alcoholic fruit beverage, spirit-based liquor

Agar-agar / Agar

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Allula red AC.C.I 16035

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 100 mg/l of this substance.

Ammonia

Wine

Ammonium bisulphite

Wine

Ammonium phosphate

Wine

Ammonium sulphate

Wine; alcoholic fruit beverage

Ammonium sulphide

Wine

Ammonium sulphite

Wine

Anatto extract C.I. 75120

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 100 mg/l of this substance.

Anthocyanin

Unspecified alcoholic fruit beverage; grape-based liquor; spirit-based liquor

The final product shall not contain more than 300mg/l of this substance.

Argon

Wine

Ascorbic acid

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

The final product shall, in the case of wine and a grape-based liquor, not contain more than 150 mg/l of this substance.

Azorubine or Carmoisine C.I. 14720

Unspecified alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 100 mg/l of this substance.

Beetroot red or Betanin

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 30 mg/l of this substance.

Bentonite

All types and classes (excluding mampoer)

Benzoic acid

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 250 mg/l, calculated as benzoic acid, of this substance.

Brilliant Blue FCF C.I. 42090

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain

more than 200 mg/l of this substance.

Caffeine

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

If the final product contains more than 150mg/l of caffeine from this and other substances—

a)	the following clearly legible message must be indicated on the main label, in letters of which the smallest letter is not less than 3.0mm in height: "High caffeine content";

b)	the following legible message must be indicated on a label, not less than 1.3mm in height: "Not recommended for pregnant or lactating women or persons sensitive to caffeine"; and

c)	a declaration must be included on a label of the quantity of caffeine, per single serving size and per 100ml, expressed in milligrams or "mg", following the word "caffeine".

Calcium alginate

Sparkling wines which are bottle fermented; alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Calcium carbonate

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Calcium citrate

Alcoholic fruit beverage;

Calcium disodium ethylene diamine tetra-acetate (calcium disodium EDTA)

unspecified alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 25mg/l of this substance.

Calcium hydroxide

Wine; grape-based liquor

Calcium malate

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Calcium tartrate

Wine

Capsanthin or capsorubine or paprika extract

Unspecified alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Caramel (I - plain; II - caustic sulphite process; III ammonia process; IV - ammonia sulphite process)

wine (excluding special late harvest wine and noble late harvest wine); alcoholic fruit beverage; spirits (excluding grape spirit, silver or blanco 100 % agave as set out in item 13E of Table 10, cane spirit, infused gin, distilled gin, vodka, unspecified spirit and mixed spirit); grape-based liquor; spirit-based liquor

1.	When using Caramel III and/or IV, the final product shall not contain more than:

a)	1000mg/l in the case of alcoholic fruit beverage; and

b)	50000mg/l in the case of grape-based liquor, spirit-based liquor and spirits.

2.	In the case of wine this substance may only be used if:

a)	it has not been manufactured by the ammonia process and

b) it does not contain more than 200mg/kg of 4-methyl imidazole.

Carbon dioxide

Wine (excluding noble late harvest wine); alcoholic fruit beverage; grape-based liquor; spirit-based liquor; spirits (excluding mampoer)

Carotenes (Mixed carotenes C.I. 75130 and Betacarotene C.I. 40800, including Beta-apo-8'-carotenal C.I. 40820 and Ethyl ester of beta-apo-8'-carotenoic acid)

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 200mg/l of this substance.

Carrageenan

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Carboxy methyl cellulose

Grape-based liquor (excluding grape liquor); wine

Not more than 1 00 mg/l of this substance may be added to wine.

Casein

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Charcoal

wine (excluding special late harvest wine and noble late harvest wine); alcoholic fruit beverage; spirits (excluding 100 % agave other than the silver or blanco class as set out in item 13E of Table 10, premium husk spirit, mampoer, pot still brandy and vintage brandy); grape-based liquor; spirit-based liquor

Chemically modified starches (chemically and enzymatically derived)

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Chitin-glucan derived from Aspergillus niger

Wine, alcoholic fruit beverage, grape-based liquor

In accordance with the provisions of note 1.

Chitosan derived from Aspergillus niger

Wine, alcoholic fruit beverage, grape-based liquor

In accordance with the provisions of note 1.

ChIorophyll C.I. 75810

compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 30 mg/l, of this substance.

Citrates of potassium, calcium and sodium

Alcoholic fruit beverage

Citric acid

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Cochineal, Carminic acid or Carmine C.I. 75470

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 200 mg/l, of this substance.

Concentrated must

Wine (excluding special late harvest wine, wine from naturally dried grapes and noble late harvest wine); husk spirit, premium husk spirit, pot still brandy, brandy and vintage brandy; grape-base liquor

1.	In unreconstituted form, this substance may—

(a)	in the case of wine of the classes specified in items 27 to 34 of Table 2, be added only as allowed in that Table;

(b)	in the case of other wine, be added before or during alcoholic fermentation and on condition that—

(i)	the volume of the must to which it is added may not increase by more than 5 per cent as a result of such addition; and

(ii)	the total (actual plus potential) alcohol content of the final product may not increase by more than 2 per cent as a result of such addition;

(c)	otherwise, only be added after completion or termination of alcoholic fermentation; and

(d)	in the case of the spirits specified in column 2, only be added to such extent that the sugar content of the final product, calculated as reducing sugar, does not exceed 15 g/l.

2.	In reconstituted form, this substance may—

(a)	only be added to wine or a grape-based liquor, either before, during or after alcoholic fermentation;

(b)	in the case of wine, only be added to wine not intended for certification and on condition that—

(i)	it shall not be reconstituted to below 20 degrees Balling;

(ii)	notice, which shall include the volume of water to be used and the degrees Balling of the concentrated must concerned, shall be given to the administering officer at least 24 hours prior to commencement of reconstitution;

(iii)

reconstitution shall not commence unless approved by the administering officer;

(iv)	any further reconstitution shall be subject to the conditions set out in subparagraphs (i), (ii) and (iii) of this paragraph;

(v)	after alcoholic fermentation and any sweetening of the wine concerned, the wine shall be analysed for alcohol and residual sugar content and such analyses shall be kept and maintained on record for a period of at least five years.

Copper sulphate

Wine; alcoholic fruit beverage; grape-based liquor

Curcumin C.I. 75300

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 200 mg/l, of this substance.

Dairy products and plant based dairy alternatives

spirit cooler; spirit aperitif; cream liqueur

The butterfat content of the final product shall, in the case of cream liqueur, be at least 10,0% by volume.

Dessert wine

Husk spirit, premium husk spirit, pot still brandy, brandy, vintage brandy, whisky, malt whisky and blended whisky

This substance shall only be added to such extent that the total sugar content of the final product, calculated as reducing sugar, does not exceed 15 g/l.

Di-ammonium glycerol phosphate

Wine

Di-ammonium-phosphate

Wine; alcoholic fruit beverage

Dimethyl-dicarbonate (DMDC/Velcorin)

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

The final product shall, in the case of:

(a)	a spirit-based liquor, not contain more than 100 mg/l of this substance;

(b)	wine, not contain more than 200mg/l of this substance;

(c)	all other liquor products, not contain more than 250mg/l of this substance.

Edible and consumable decorative flakes, glitter and dust

wine; compound gin; flavoured vodka, grape-based liquor; spirit-based liquor

Egg albumen

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Egg yolk

Grape-based liquor (excluding grape liquor); spirit-based liquor

Emulsifying agents

Grape-based liquor (excluding grape liquor); spirit-based liquor

Enzymes

Wine; alcoholic fruit beverage; grape-based liquor

Erythrosine BS C.I. 45430

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 30 mg/l of this substance.

Evaporated milk

Wine

Filtering aids of inert material

All types and classes (excluding mampoer)

No undesired residue shall be left behind in the treated product

Flavourings of plant origin or extracts thereof

Flavourings of plant origin or extracts thereof, excluding flavourings, extracts or anything derived from plants of the genus Cannabis

The addition of this substance to—

(a)	a flavoured grape liquor or an alcoholic fruit beverage shall not increase the alcohol content of the product by more than 0,6 per cent; and

(b)	vermouth or a cocktail shall not increase the alcohol content of the product by more than 1,2 per cent.

Flavourings of plant origin or extracts thereof, excluding flavourings, extracts or anything derived from plants of the genus Cannabis

husk spirit, premium husk spirit, flavoured 100 % agave (excluding the silver or blanco class as set out in item 13E of Table 10), pot still brandy, brandy, vintage brandy; compound gin, flavoured vodka and flavoured rum; grape-based liquor (excluding grape liquor); spirit-based liquor; alcoholic fruit beverage

The addition of this substance to—

(a)	a flavoured grape liquor or an alcoholic fruit beverage shall not increase the alcohol content of the product by more than 0,6 per cent; and

(b)	vermouth or a cocktail shall not increase the alcohol content of the product by more than 1,2 per cent.

(c)	the spirits (excluding compound gin) mentioned in column 2 shall not increase the sugar content of the final product, calculated as reducing sugar, to more than 15 g/l.

Flavourings of plant origin, but not extracts or essences thereof and not anything derived from plants of the genus Cannabis.

Infused gin, distilled gin and absinthe

The addition of this substance to—

(a)	infused gin shall not increase the sugar content of the final product, calculated as reducing sugar, to more than 15 g/l;

(b)	distilled gin shall not increase the sugar content of the final product, calculated as reducing sugar, to more than 1 g/l;

(c)	absinthe shall not increase the sugar content of the final product, calculated as reducing sugar, to more than 35 g/l.

Fruit juice (fresh or concentrate)

unspecified alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit cooler; spirit aperitif; liqueur

Gelatine

All types and classes (excluding mampoer)

Gellan Gum

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Glycerol/ Glycerine

Spirit-based liquor

Green S, acid brilliant green BS or lissamine green C.I. 44090

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 100 mg/l of this substance.

Guarana

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

If the final product contains more than 150mg/l of caffeine from this and other substances—

(a)	the following clearly legible message must be indicated on the main label, in letters of which the smallest letter is not less than 3.0mm in height: "High caffeine content";

(b)	the following legible message must be indicated on a label, not less than 1.3mm in height: "Not recommended for pregnant or lactating women or persons sensitive to caffeine"; and

(c)	a declaration must be included on a label of the quantity of caffeine, per single serving size and per 100ml, expressed in milligrams or "mg", following the word "caffeine".

Herbs and natural extracts of herbs

Vermouth; spirit-based liquor; alcoholic fruit beverage; spirit cocktail

Honey

husk spirit, premium husk spirit, flavoured 100 % agave (excluding the silver or blanco class as set out in item 13E of Table 10), pot still brandy, brandy, vintage brandy, flavoured vodka, flavoured rum, infused gin, compound gin and absinthe; grapebased liquor (excluding grape liquor); spirit-based liquor

The addition of this substance to—

(a)	absinthe shall not increase the sugar content of the final product, calculated as reducing sugar, to more than 35 g/l;

(b)	the other spirits (excluding compound gin) specified in column 2, only be added to such extent that the total sugar content of the final product, calculated as reducing sugar, does not exceed 15g/l.

Hydrogen peroxide

Wine

Ion exchange resins

Alcoholic fruit beverage; grape-based liquor

Isinglass

Wine; alcoholic fruit beverage; grape-based liquor

Isomalt (Hydrogenated Isomaltulose)

Alcoholic fruit beverage (excluding fortified apple and pear beverages); grape-based liquor (excluding grape liquor and flavoured grape liquor); spirit-based liquor

The substance shall—

(a)	in the case of an alcoholic fruit beverage—

(i)	be added before alcoholic fermentation only to such an extent that not more than 20 per cent of the fermentable sugars are derived therefrom;

(ii)	otherwise, only be added after completion or termination of alcoholic fermentation to sweeten the final product and to a maximum of 100g/l, calculated as reducing sugar;

(b)	in the case of a grape-based liquor or a spirit-based liquor, only be added to sweeten the final product.

Lactic acid

Wine; alcoholic fruit beverage; spirit-based liquor;

Lecithin

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Lycopene C.I. 75125

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 200 mg/l of this substance.

Malates of potassium, calcium and sodium

Alcoholic fruit beverage

Malic acid

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Malolactic fermentation bacteria

Wine

Meta-tartaric acid

Wine

Milk

Wine

Mono-and diglycerides of edible fatty acids

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Must

Wine (excluding special late harvest wine, noble late harvest wine and wine of the classes specified in items 27 to 34 of Table 2); husk spirit, premium husk spirit, pot still brandy, brandy and vintage brandy; grape-based liquor

This substance shall, in the case of the spirits specified in column 2, only be added to such extent that the total sugar content of the final product, calculated as reducing sugar, does not exceed 15 g/l.

Nitrogen gas

Wine; alcoholic fruit beverage; grape-based liquor

Oxygen

Wine; alcoholic fruit beverage; grape-based liquor

Pectin

Alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Phytates

Wine

Pimaricin (Natamycin)

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

This substance may not be added to wine intended for certification;

Plant proteins from wheat, peas or potatoes

Wine

Polyvinyl polypyrrolidone (PVPP)

Wine (excluding special late harvest wine and noble late harvest wine); alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP)

Wine

In accordance with the provisions of note 2.

Poncheau 4R or Cochineal red A C.I. 16255

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 200 mg/l of this substance

Potassium ferrocyanide

Wine; alcoholic fruit beverage; grape-based liquor; spirits (excluding mampoer)

Potassium alginate

Wine; alcoholic fruit beverages; grape-based liquor; spirit-based liquor

Potassium bicarbonate

Wine

Potassium bitartrate

Wine; alcoholic fruit beverage; grape-based liquor

Potassium carbonate

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Potassium citrate

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Potassium ferro cyanide

Wine; alcoholic fruit beverage; spirits; grape-based liquor

In accordance with the provisions of regulation 31(4).

Pottasium hydroxide

Alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Pottasium malate

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Pottasium metabisulphite

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Potassium phosphate

Alcoholic fruit beverage; grape-based liquor (excluding flavoured grape liquor and grape liquor); spirit-based liquor

The final product shall not contain more than—

(a)	880mg/l of this substance, calculated as phosphorus, for Cider and Perry; and

(b)	440mg/l of this substance, calculated as phosphorus, for all other liquor products.

Potassium polyaspartate

Wine

Not more than 10 g/hl of this substance may be added to wine.

Potassium sorbate

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

The final product shall not contain more than 200 mg/l, calculated as sorbic acid, of this substance.

Propylene glycol alginate or Propane-1,2-diol alginate

Spirit-based liquor

Quillaia extract

Rum; alcoholic fruit beverage, spirit-based liquor, grape-based liquor (excluding grape liquor)

The final product shall not contain more than 3 mg/l of this substance.

Quinoline yellow C.I. 47005

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 100 mg/l of this substance.

Riboflavin or lactoflavin

Unspecified alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 100 mg/l of this substance.

Silica Sol

All types and classes

Sodium alginate

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Sodium bensoate

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor;

The final product shall not contain more than 250 mg/l, calculated as benzoic acid, of this substance.

Sodium carbonate

Wine; alcoholic fruit beverage; spirit-based liquor

Sodium carboxymethyl cellulose (CMC)

Not more than 200mg/l of this substance may be added to wine

Not more than 100mg/l of this substance may be added to wine.

Sodium chloride (common salt)

Spirit-based liquor

Sodium citrate

Alcoholic fruit beverages; grape-based liquor (excluding grape liquor); spirit-based liquor

Sodium hydroxide

Wine; alcoholic fruit beverage; spirit-based liquor

Sodium malate

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Sodium metabisulphide

Wine; alcoholic fruit beverage; grape-based liquor

Sodium phosphate

Alcoholic fruit beverage; grape-based liquor (excluding flavoured grape liquor and grape liquor); spirit-based liquor

The final product shall not contain more than—

(a)	880mg/l of this substance, calculated as phosphorus, for Cider and Perry; and

(b)	440mg/l of this substance, calculated as phosphorus, for all other liquor products.

Soft drink as defined in the regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)

Spirit cooler

Sorbic acid

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

The final product shall not contain more than 200 mg/l, calculated as sorbic acid, of this substance.

Spirit derived from any

harmless plant article

Vermouth; cocktail with an alcohol content of 15 per cent or more

The substance concerned shall be a rectified spirit.

Spirit derived from apples or pears

Alcoholic fruit beverage (excluding unspecified alcoholic fruit beverage)

The substance concerned shall be a rectified spirit.

Spirit derived from grapes

Wine (excluding late harvest wine, special late harvest wine, noble late harvest wine and sweet natural wine); vermouth; cocktail with an alcohol content of 15 per cent or more

Sugar of plant origin

sparkling wines which undergo a second alcoholic fermentation; alcoholic fruit beverage (excluding fortified apple and pear beverages); spirits (excluding mampoer, the silver or blanco class of 100 % agave as set out item 13E of Table 10 and 100 % agave, which are not flavoured); grape-based liquor (excluding grape liquor and flavoured grape liquor); spirit-based liquor

This substance shall—

(a)	in the case of sparkling wines, only be added for the initiation of the second alcoholic fermentation and to sweeten the final product;

(b)	in the case of an alcoholic fruit beverage—

(i) be added before alcoholic fermentation only to such an extent that not more than 20 per cent of the fermentable sugars are derived therefrom;

(ii) otherwise, only be added after completion or termination of alcoholic fermentation to sweeten the final product and to a maximum of 100g/l, calculated as reducing sugar;

(c)	in the case of husk spirit, premium husk spirit, pot still brandy, brandy and vintage brandy, infused gin, flavoured rum, flavoured vodka and flavoured 100 % agave only be added to such an extent that the sugar content of the final product, calculated as reducing sugar, does not exceed 15g/l;

(d)	in the case of absinthe, not increase the sugar content of the final product, calculated as reducing sugar, to more than 35 g/l;

(e)	in the case of other spirits (excluding compound gin), only be added to such an extent that the sugar content of the final product, calculated as reducing sugar, does not exceed 1g/l; and

(f)	in the case of a grape-based liquor or a spirit-based liquor, only be added to sweeten the final product.

Sulphur dioxide gas

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Sunset Yellow FCF or Orange yellow S C.I. 15985

unspecified alcoholic fruit beverage; compound gin, flavoured vodka; grapebased liquor (excluding grape liquor); spirit-based liquor

The final product shall not contain more than 200 mg/l of this substance.

Sweet reserve

Wine (excluding special late harvest wine, noble late harvest wine and wine of the classes specified in items 27 to 34 of Table 2); grape- based liquor

This substance shall, in the case of wines other than sparkling wines, only be added after completion or termination of alcoholic fermentation.

Tannin

wine; spirits (excluding grape spirit, the silver or blanco class of 100 % agave as set out in item 13E of Table 10, distilled gin, cane spirit, mampoer, vodka, unspecified spirit and mixed spirit); alcoholic fruit beverage; grape-based liquor

Tartaric acid

Wine; alcoholic fruit beverage; grape-based liquor; spirit-based liquor

Taurine

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

If the final product contains more than 150mg/l of this substance—

(a)	the following clearly legible message must be indicated on the main label, in letters of which the smallest letter is not less than 3.0mm in height: "High taurine content";

(b)	the following legible message must be indicated on a label, not less than 1.3mm in height: "Not recommended for pregnant or lactating women or persons sensitive to taurine"; and

(c)	a declaration must be included on a label of the quantity of taurine, per single serving size and per 100ml, expressed in milligrams or "mg", following the word "taurine".

The final alcoholic product of the fermentation of fruit, which has been stripped of its character to the extent that the essential flavour and taste of the fermented alcoholic fruit product concerned have been lost.

Spirit-based liquor

Thiamine

Wine

Water

Wine; spirits; grape-based liquor; spirit-based liquor; alcoholic fruit beverage

In the case of wine this substance shall only be added where required on account of a specific technical necessity: Provided that if added to facilitate fermentation, it may not dilute the must below 22 degrees Balling.

Wood

Xanthan gum

Alcoholic fruit beverage; grape-based liquor (excluding grape liquor); spirit-based liquor

Yeasts and yeast nutrients if it is not foreign to wine or primarily flavour contributive

Wine; alcoholic fruit beverage

Yeast Mannoproteins

Wine

Notes:

(a)	This substance [chitin-glucan or chitosan] may only be used for—

(i)	reduction in the heavy metal content, particularly iron, lead, cadmium and copper;

(ii)	prevention of ferric casse and copper casse;

(iii)

clarification;

(iv)	reduction of possible contaminants, especially ochratoxin A; and

(v)	in the case of chitosan, reduction in the populations of undesirable micro-organisms, in particular Brettanomyces.

(b)	Dose levels shall be determined after a qualification test, but may not exceed—

(i)	100 g/hl for the applications referred to in paragraph (a)(i), (ii) and (iii) of this note;

(ii)	500 g/hl for the application referred to in paragraph (a)(iv) of this note; and

(iii)

10 g/hl for the application referred to in paragraph (a)(v) of this note.

(c)	Sediments shall be removed using physical processes.

2.	(a) This substance [polyvinylimidazole – polyvinylpyrrolidone copolymers (PVI/PVP)] may only be used for –

(i)	the prevention of defects caused by too high metal contents; and

(ii)	the reduction of undesirable high concentration of metals.

(b)	The amount used shall be less than 500 mg/l.

(c)	When musts and wine are treated, the accumulated dosage should be less than 500 mg/l.

(d)	The added copolymers must be eliminated by filtering within two days at most of their addition to the wine, taking account of the precautionary principle.

(e)	In the case of musts, the copolymers must be added no earlier than two days before filtering.

(f)	The adsorbant copolymers used must comply with the requirements of the International Oenological Codex published by the International Organisation of Vine and Wine, especially as regards the maximum monomer content.

[Table 6 substituted by section 19 of Regulations: Amendment under Notice No. R. 2247, GG46681, dated 8 July 2022]

Liquor Products Act, 1989 (Act No. 60 of 1989)

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Liquor Products Act: Regulations

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Table 6 : Substances which may be added to liquor products [Reg. 30]

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