3.—(1) The applicable requirements for wine other than quality sparkling wine are as follows.
(2) The wine must come from a batch of wine—
(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 80 hectolitres;
(b)for which the vines were grown at or below 220 metres above sea level;
(c)that has been organoleptically tested to be free from taints; and
(d)that meets the standards set out in the following table.
| Factor | Standard to be met |
|---|---|
| Natural alcohol | A minimum of 6% before enrichment. |
| Actual alcoholic strength | 8.5% in the case of wine having a natural alcoholic strength of less than 10%. |
| Total alcoholic strength | A minimum of 9%. |
| Total acidity | A minimum of 4 grams per litre expressed as tartaric acid. |
| Volatile acidity | In the case of grape must in fermentation, a maximum of 18 milliequivalents per litre; In the case of white and rosé wine, a maximum of 18 milliequivalents per litre; In the case of red wine, a maximum of 20 milliequivalents per litre. |
| Total sulphur dioxide | In the case of wine with more than 45 grams per litre of residual sugar, a maximum of 300 milligrams per litre; In the case of red wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre; In the case of white or rosé wine with less than 45 grams per litre, but not less than 5 grams per litre of residual sugar, a maximum of 250 milligrams per litre; In the case of red wine with less than 5 grams per litre of residual sugar, a maximum of 150 milligrams per litre; In the case of white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre. |
| Free sulphur dioxide | In the case of a dry wine, a maximum of 45milligrams per litre; In the case of any other wine, a maximum of 60 milligrams per litre. |
| Copper | A maximum of 0.5 milligrams per litre. |
| Iron | A maximum of 8 milligrams per litre. |
| Sterility | There must be no indication of yeasts or bacteria likely to cause spoilage. |
| Protein stability | The wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C. |