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

Regulations

Liquor Products Act: Regulations

Tables

Table 7 : Substances which may be removed from liquor products [Reg. 31]

 

Name of substance

Liquor products from which substance may be removed

Manner and conditions of removal

1

2

3

Alcohol

Grape-based liquor; wine; alcoholic fruit beverage

By means of physical separation techniques and, in the case of wine, in accordance with the provisions of note 1.

Bacteria and fungi

Wine; alcoholic fruit beverage; grape-based liquor

By means of ultraviolet radiation on condition that, in the case of wine, the treated wine shall have a vinous character.

Cloudiness, colouring agents and proteins

Wine; alcoholic fruit beverage; grape-based liquor

By means of—

(a) pasteurisation or cold stabilisation or, in the case of a grape-based liquor or alcoholic fruit beverage, also filtration or ion exchange resins; or
(b) treatment with any of the applicable substances listed in column 1 of Table 6, under the applicable manner and conditions of addition set out in column 3 of that table.

Heavy metals

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

By means of—

(a) treatment with potassium ferro cyanide in accordance with the provisions of regulation 31(4);
(b) treatment with any of the applicable substances listed in column 1 of Table 6, under the applicable manner and conditions of addition set out in column 3 of that table; or
(c) in the case of an alcoholic fruit beverage or grape-based liquor, also ion exchange resins.

Organic acids

Wine; alcoholic fruit beverage; grape-based liquor

By means of cold stabilisation or treatment with any of the applicable substances listed in column 1 of Table 6, under the applicable manner and conditions of addition set out in column 3 of that table, or in the case of an alcoholic fruit beverage or grape-based liquor, also ion exchange resins.

Sulphur dioxide

Wine; alcoholic fruit beverage; grape-based liquor

By means of physical processes or treatment with any of the applicable substances listed in column 1 of Table 6, under the applicable manner and conditions of addition set out in column 3 of that table. In the case of wine, such physical processes may only be used on the must intended for wine.

Tartrates and other substances which could affect the stability of a liquor product

Wine; alcoholic fruit beverage; grape-based liquor

By means of—

(a) cold stabilisation or, in the case of a grape-based liquor or alcoholic fruit beverage, also membrane diffusion or ion exchange resins;
(b) treatment with any of the applicable substances listed in column 1 of Table 6, under the applicable manner and conditions of addition set out in column 3 of that table;
(c) electrodialysis treatment in accordance with the provisions of note 2; or
(d) in the case of wine, cation exchange resins in accordance with the provisions of note 3.

Undesirable flavours

Wine; alcoholic fruit beverage; grape-based liquor

By means of treatment with any of the applicable substances listed in column 1 of Table 6, under the applicable manner and conditions of addition set out in column 3 of that table, or, in the case of an alcoholic fruit beverage or grape-based liquor, also ion exchange resins.

Volatile Acid

Wine; alcoholic fruit beverage; grape-based liquor

By means of physical separation techniques followed by ion exchange resins.

Water

Wine; alcoholic fruit beverage; grape-based liquor

By means of physical separation techniques. In the case of wine, this substance may only be removed from the must intended for wine.

 

Notes:

 

1.

(a) The treated wine shall have a vinous character.
(b) No water or other substance other than that contained in the original wine prior to processing may be returned to the wine being treated.
(c) Treatment of the original wine may not commence unless prior written notification thereof was given to the administering officer and the customs and excise officer concerned, and the administering officer has taken a sample of the original wine.
(d) Comprehensive records, ensuring full traceability from the original wine to the treated wine of all actions, processes and substances involved, shall, to the satisfaction of the administering officer, be kept by all involved parties.
(e) A treated wine may not be bottled or sold unless prior written notification thereof was given to the administering officer and the administering officer has given written permission for the treated wine to be bottled or sold, irrespective whether the administering officer has taken a sample of the treated wine or not.

 

2.

(a) This treatment shall be a physical method for the extraction of ions in super-saturation in the product under the action of an electric field with the help of membranes permeable only to anions on the one hand, and membranes permeable only to cations on the other hand.
(b) The membranes shall be arranged alternately in a system typical of a filter-press or any other appropriate system, that establishes compartments of processing (product) and concentration (reject water).
(c) Cation exchange membranes shall be adapted to the extraction of only cations and in particular:

K.+, Ca++.

(d) Anion exchange membranes shall be adapted to the extraction of only anions and especially of tartrate anions.
(e) The equipment used shall be operated under a control system that takes into account the instability of each product in such a way that only the super-saturation in potassium hydrogen tartrate and in salts of calcium is eliminated.
(f) The implementation of the process shall be under the responsibility of an oenologist or specialist technician.

 

3.

(a) The treatment shall be limited to the elimination of excess cations.
(b) The wine shall first of all be cooled.
(c) Only the minimum fraction of wine necessary to obtain stability shall be treated with cation exchange resins.
(d) The treatment shall be carried out on acid-regenerated cation exchange resins.
(e) To avoid the production of fractions of wine, the treatment shall be performed continuously, with in-line incorporation of the treated wine into the original wine.
(f) Notwithstanding the provisions of paragraph (e) of this note, as an alternative, the resin may be directly introduced into a tank of must, in the quantities required, and then separated by any appropriate technical method.
(g) Initial acidity shall not be raised by more than 54 meg/l.
(h) If must and wine are treated, the cumulative net increase in acidity shall not exceed 54 meg/l.
(i) The treatment shall not alter the nature of the wine.
(j) The treatment shall not reduce the colour intensity of the wine.
(k) The treatment shall not decrease the concentration of metallic cations in the wine below 300 mg/l.
(I) The treatment shall not lower the wine's pH below 3.0 and a decrease in pH shall not exceed 0.3 pH units.
(m) The resin shall not leave substances in the wine or impart to it characteristics, as a result of the resin-based treatment, that do not ordinarily exist in wine.
(n) The treatment shall be carried out under the responsibility of an oenologist or specialist technician.
(o) Conditioning agents and regenerants composed of water and inorganic acids, bases or salts may be used, provided that the conditioned or regenerated resin is washed in water until all conditioning agents and regenerants are removed before adding the wine.

 

[Table 7 substituted by regulation 14 of Notice No. 5 of 2015, GG41370 dated 5 January 2015]