1 Interpretation2 Application3 Substances used in production4 Processing aids5 Composition6 Sparkling wine7 Fortified wineSchedule Specifications for the Purposes of this StandardClauses1 InterpretationIn this Standard –brandy meansthe spirit obtained by the distillation of wine in such a manner as to ensure that the spirit possesses the taste, aroma and other characteristics generally attributed to brandy, in accordance with the requirements set out in the Schedule to this Standard.fortified wine means the product consisting of wine to which has been added grape spirit, brandy or both.grape spirit means the spirit obtained from the distillation of wine or the by-products of wine making or the fermented liquor of a mash of dried grapes and contains methanol in a proportion not exceeding 3 g/L at 20˚C of the ethanol content.sparkling wine means the product consisting of wine that by complete or partial fermentation of contained sugars has become surcharged with carbon dioxide.wine means the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes.2 ApplicationThis Standard applies to the production of wine in Australia only, notwithstanding any provisions to the contrary elsewhere in this Code.3 Substances used in production(1) Subject to any limits imposed by clause 5 of this Standard, any of the substances specified in the Table to this clause may be used in the production of wine, sparkling wine or fortified wine.(2) In this clause –mistelle means grape must or grape juice prepared from fresh grapes to which grape spirit has been added to prevent fermentation and which has an ethanol content between 120 mL/L and 150 mL/L at 20˚C.
AdditiveAscorbic acidCarbon dioxideCitric acidErythorbic acidGrape juice including concentrated grape juiceGrape skin extractGum ArabicLactic acidMalic acidMetatartaric acidMistellePotassium polyaspartatePotassium sorbatePotassium sulphitesSodium carboxymethylcelluloseSorbic acidSulphur dioxideTanninsTartaric acidYeast mannoproteins4 Processing aids(1) Subject to any limits imposed by clause 5 of this Standard, any of the substances specified in the Table to this clause may be used in the production of wine, sparkling wine or fortified wine.(2) In this clause –cultures of microorganisms means yeasts or bacteria (including yeast ghosts) used in wine manufacture with or without the addition of any one or more of thiamine hydrochloride, niacin, pyridoxine, pantothenic acid, biotin and inositol.(3) Thiamin chloride and thiamin hydrochloride may only be added to wine, sparkling wine and fortified wine to facilitate the growth of microorganisms.(4) Polyester resins, cross-linked may only be used in the production of wine, sparkling wine and fortified wine as an adsorbent agent.
Processing aidActivated carbonAgarAlginates, calcium and potassium saltsAmmonium bisulphiteAmmonium phosphatesArgonBentoniteCalcium carbonateCalcium tartrateCarbon dioxideCarrageenanCelluloseChitin-glucanChitosan sourced from Aspergillus nigerCollagenCopper sulphateCultures of microorganismsCupric citrateDiatomaceous earthDimethyl dicarbonateDimethylpolysiloxaneEgg whiteEnzymesGelatineHydrogen peroxideIon exchange resinsIsinglassLysozymeMilk and milk productsNitrogenOakOxygenPectinsPerlitePhytatesPlant proteins permitted as processing aids under clause 3(a) to Standard 1.3.3Polyester resins, cross-linkedPolyvinyl polypyrrolidonePolyvinylimidazole-polyvinylpyrrolidone co-polymersPotassium carbonatePotassium ferrocyanidePotassium hydrogen carbonatePotassium hydrogen tartrateSilicon dioxideThiamin chlorideThiamin hydrochlorideEditorial note:Clause 3(a) to Standard 1.3.3 permits the use of foods, including water as processing aids. Therefore, plant proteins that are foods are permitted under that Standard, and would also be permitted under this Standard.5 Composition(1) Wine and sparkling wine must contain no less than 45 mL/L of ethanol at 20˚C.(2) Notwithstanding subclause (1), wine must not contain added ethanol.(3) Fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol at 20˚C.(4) Deleted(5) Wine, sparkling wine and fortified wine must contain no more than –(a) 250 mg/L in total of sulphur dioxide in the case of products containing less than 35 g/L of sugars, or 300 mg/L in total of sulphur dioxide in the case of other products; and(b) 200 mg/L of sorbic acid or potassium sorbate expressed as sorbic acid; and(c) 1 g/L of soluble chlorides expressed as sodium chloride; and(d) 2 g/L of soluble sulphates expressed as potassium sulphate; and(e) 400 mg/L of soluble phosphates expressed as phosphorus; and(f) 1.5 g/L of volatile acidity excluding sulphur dioxide, expressed as acetic acid; and(g) 0.1 mg/L of cyanides and complex cyanides expressed as hydrocyanic acid; and(h) 200 mg/L of added dimethyl dicarbonate; and(i) 100 mg/L of potassium polyaspartate.(6) If potassium ferrocyanide has been used as a processing aid in the manufacture of a wine, sparkling wine or fortified wine, the final product must have residual iron present.(7) Wine, sparkling wine and fortified wine may contain added water that is –(a) necessary to incorporate any substance specified in clause 3 or clause 4; or(b) necessary to facilitate fermentation; or(c) incidental to the winemaking process.(7A) Wine, sparking wine and fortified wine must not contain added water other than added water permitted by subclause 7.(7B) Wine, sparkling wine or fortified wine must not contain more than 70 mL/L of the following –(a) water added to incorporate any substance specified in clause 3 or clause 4;(b) water incidental to the winemaking process; or(c) any combination of water listed in paragraphs (a) and (b)(7C) Water may only be added to wine, sparkling wine and fortified wine to facilitate fermentation if the water is added to dilute the high sugar grape must prior to fermentation and does not dilute the must below 13.5 degrees Bé.(7D) Subject to subclauses (7A) (7B) and (7C), wine, sparkling wine or fortified wine must not contain more added water than is consistent with *GMP.(8) Where this clause does not otherwise specify a maximum permitted level for –(a) a food additive listed in the Table to clause 3; or(b) a processing aid listed in the Table to clause 4;of this Standard, then the use of the food additive or processing aid must be consistent with conditions of Good Manufacturing Practice (GMP).6 Sparkling wine(1) In addition to the substances permitted by clauses 3 and 4 of this Standard, sparkling wine may also contain –(a) grape spirit; and(b) brandy; and(c) sugars.(2) The addition of those foods specified in paragraphs (1)(a), (b) and (c) to sparkling wine must not increase its ethanol content by more than 25 mL/L at 20˚C.(3) Sparkling wine must contain no less than 5 g/L of carbon dioxide at 20˚C.7 Fortified wine(1) In addition to the substances permitted by clauses 3 and 4 of this Standard, fortified wine may also contain caramel.SCHEDULESpecifications for the purposes of this StandardBrandy(1) Brandy –(a) must be matured in wooden containers for no less than 2 years; and(b) must contain no less than 250 mL/L of the spirit distilled at a strength of no more than 830 mL/L at 20˚C of ethanol; and(c) may contain –(i) water; and(ii) caramel; and(iii) sugars; and(iv) grape juice and grape juice concentrates;(v) wine; and(vi) prune juice; and(vii) honey; and(viii) flavourings; and(d) must not contain methanol in a proportion exceeding 3 g/L at 20˚C of the ethanol content thereof.Amendment HistoryThe Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.About this compilationThis is compilation No. 18 of Standard 4.5.1 as in force on 16 July 2026 (up to Amendment No. 251). It includes any commenced amendment affecting the compilation to that date.Prepared by Food Standards Australia New Zealand on 16 July 2026.Uncommenced amendments or provisions ceasing to have effectTo assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.The following abbreviations may be used in the table below:ad = added or inserted am = amendedexp = expired or ceased to have effect rep = repealedrs = repealed and substitutedStandard 4.5.1 was published in the Commonwealth of Australia Gazette No. FSC 5 on 24 October 2002 as Standard 4.1.1 (F2008B00809 – 23 December 2008) and has been amended as follows:Clause affectedA’ment No.FRLI registrationGazetteCommencement(Cessation)How affectedDescription of amendmentTitle72F2008B0081924 Dec 2008FSC 1420 May 200420 May 2004amNumbering of Standard changed from 4.1.1 to 4.5.1.Standard124F2011L014508 July 2011FSC 6611 July 201111 July 2011amSpelling of ‘micro-organism’ to ‘microorganism’ wherever occurring.172F2008B0081924 Dec 2008FSC 1420 May 200420 May 2004rsDefinition of ‘prepared cultures’.3(2)72F2008B0081924 Dec 2008FSC 1420 May 200420 May 2004rsDefinition of ‘wine’.3(2)90F2006L039567 Dec 2006FSC 327 Dec 20067 Dec 2006rsSubclause.Table to clause 367F2008B0081424 Dec 2008FSC 931 July 200331 July 2003rsTable.Table to clause 372F2008B0081924 Dec 2008FSC 1420 May 200420 May 2004ad, repInsert entries for carbon dioxide and gum arabic and omitting the entry for uncharred oak.Table to clause 378F2005L0124626 May 2005FSC 2026 May 200526 May 2005adEntry for grape skin extract.Table to clause 398F2008L0148815 May 2008FSC 4015 May 200815 May 2008adEntry for yeast mannoproteins.Table to clause 3127F2011L0237115 Nov 2011FSC 6917 Nov 201117 Nov 2011adEntry for sodium carboxymethylcellulose.Table to clause 3135F2012L0237110 Oct 2012FSC 7711 Oct 201211 Oct 2012adEntry for dimethyl dicarbonateTable to clause 3184F2019L002596 Mar 2019FSC12527 Feb 2019Note: this variation never commencednever commencedamdt not appliedEntry for Potassium polyaspartateTable to clause 3188F2019L0156828 Nov 2019FSC1295 Dec 20195 Dec 2019adEntry for Potassium polyaspartate490F2006L039567 Dec 2006FSC 327 Dec 20067 Dec 2006rsClause only.4(3)103F2008L037419 Oct 2008FSC 459 Oct 20089 Oct 2008adSubclause relating to thiamin chloride and thiamin hydrochloride.Table to clause 467F2008B0081424 Dec 2008FSC 931 July 200331 July 2003aTable.Table to clause 470F2008B0081724 Dec 2008FSC 1229 April 200429 April 2004adEntries for cupric citrate on a bentonite base and plant proteins. Insert Editorial note.Table to clause 472F2008B0081924 Dec 2008FSC 1420 May 200420 May 2004adEntries for oak and argon.Table to clause 473F2008B0082024 Dec 2008FSC 155 Aug 20045 Aug 2004adEntry for collagen.Table to clause 478F2005L0124626 May 2005FSC 2026 May 200526 May 2005rep, adOmit calcium carbonate, potassium carbonate and potassium hydrogen carbonate. Insert dimethylpolysiloxane.Table to clause 494F2007L0407411 Oct 2007FSC 3611 Oct 200711 Oct 2007amEntry for cupric citrate on a bentonite base.Table to clause 4103F2008L037419 Oct 2008FSC 459 Oct 20089 Oct 2008repEntries for thiamin chloride and thiamin hydrochloride and associated footnote.Table to clause 4135F2012L0237110 Oct 2012FSC 7711 Oct 201211 Oct 2012adEntry for dimethyl dicarbonateTable to clause 4145F2014L000336 Jan 2014FSC879 Jan 20149 Jan 2014adEntry for chitosan sourced from Aspergillus niger.Table to clause 4172F2017L011396 Sept 2017FSC1147 Sept 20177 Sept 2017adEntry for carrageenan and pectins.Table to clause 4174F2017L0138924 Oct 2017FSC11526 Oct 201726 October 2017adEntry for Ammonium bisulphite, Chitin-glucan and Polyvinylimidazole-polyvinylpyrrolidone co-polymers572F2008B0081924 Dec 2008FSC 1420 May 200420 May 2004rsClause.5(1)126F2011L0206613 Oct 2011FSC 6813 Oct 201113 Oct 2011rsSubclause to amend the minimum amount of ethanol allowed in wine.5(4)67F2008B0081424 Dec 2008FSC 931 July 200331 July 2003amCorrect minor typographical errors.5(4)124F2011L014508 July 2011FSC 6611 July 201111 July 2011repSubclause.5(5)90F2006L039567 Dec 2006FSC 327 Dec 20067 Dec 2006amParagraph 5(5)(i).5(5)122F2011L006945 May 2011FSC 645 May 20115 May 2011rsSubclause as a consequential change due to amendments to Standard 1.3.3 to include co-extruded polystyrene with the entry for polyvinyl polypyrrolidone in the Table to clause 6.(5)(5)(i)184F2019L002596 Mar 2019FSC12527 Feb 2019Note: this variation never commencednever commencedamdt not appliedParagraph 5(5)(i) entry for Potassium polyaspartate(5)(5)(i)188F2019L0156828 Nov 2019FSC1295 Dec 20195 Dec 2019adEntry for Potassium polyaspartate5(7)78F2005L0124626 May 2005FSC 2026 May 200526 May 2005repSubclause.5(7)92F2007L024062 Aug 2007FSC 342 Aug 20072 Aug 2007rsSubclause in order to permit additional water to be present in wine for technological purposes and in conformance with good manufacturing practice.5(7)167F2017L001007 Feb 2017FSC 1099 Feb 20179 Feb 2017rsSubclause relating to the addition of water to wine5(7A), (7B), (7C), (7D)167F2017L001007 Feb 2017FSC 1099 Feb 20179 Feb 2017adNew subclauses relating to the addition of water to wine.5(8)78F2005L0124626 May 2005FSC 2026 May 200526 May 2005adSubclause.6(1)67F2008B0081424 Dec 2008FSC 931 July 200331 July 2003amCorrect minor typographical errors.6(1)78F2005L0124626 May 2005FSC 2026 May 200526 May 2005rsSubclause.767F2008B0081424 Dec 2008FSC 931 July 200331 July 2003rep, rsOmit subclauses (1) and (2) and renumber clause (3).4251F2026L009419 July 2026FSC 19116 July 202616 July 2026amInsert entry for subclause (3)Table to clause 4251F2026L009419 July 2026FSC 19116 July 202616 July 2026amInsert entry for polyester resin into table