{"id":"F2008B00809","name":"Australia New Zealand Food Standards Code - Standard 4.5.1 - Wine Production Requirements (Australia Only)","slug":"australia-new-zealand-food-standards-code-standard-4-5-1-wine-production-requirements-australia-only","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":72096,"registerId":"commonwealth-F2008B00809-current","compilationNumber":null,"startDate":"2026-04-02","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"(Australia only)","sectionType":"division","heading":"(Australia only)","content":"### (Australia only)\n\nPurpose\n\nThis Standard includes requirements for the production of wine in Australia only.\n\nTable of Provisions\n\n1 Interpretation\n\n2 Application\n\n3 Substances used in production\n\n4 Processing aids\n\n5 Composition\n\n6 Sparkling wine\n\n7 Fortified wine\n\nSchedule Specifications for the Purposes of this Standard\n\nClauses\n\n1 Interpretation\n\nIn this Standard –\n\n> brandy means the 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.\n\n> fortified wine means the product consisting of wine to which has been added grape spirit, brandy or both.\n\n> 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.\n\n> sparkling wine means the product consisting of wine that by complete or partial fermentation of contained sugars has become surcharged with carbon dioxide.\n\n> 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.\n\n2 Application\n\nThis Standard applies to the production of wine in Australia only, notwithstanding any provisions to the contrary elsewhere in this Code.\n\n3 Substances used in production\n\n(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.\n\n(2) In this clause –\n\n \n\n> 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.\n\nTable to clause 3\n\n| Additive |\n| ---------------------------------------------- |\n| Ascorbic acid |\n| Carbon dioxide |\n| Citric acid |\n| Erythorbic acid |\n| Grape juice including concentrated grape juice |\n| Grape skin extract |\n| Gum Arabic |\n| Lactic acid |\n| Malic acid |\n| Metatartaric acid |\n| MistellePotassium polyaspartate |\n| Potassium sorbate |\n| Potassium sulphites |\n| Sodium carboxymethylcellulose |\n| Sorbic acid |\n| Sulphur dioxide |\n| Tannins |\n| Tartaric acid |\n| Yeast mannoproteins |\n\n4 Processing aids\n\n(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.\n\n(2) In this clause –\n\n> 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.\n\n(3) Thiamin chloride and thiamin hydrochloride may only be added to wine, sparkling wine and fortified wine to facilitate the growth of microorganisms.\n\nTable to clause 4\n\n| Processing aid |\n| --------------------------------------- |\n| Activated carbon |\n| Agar |\n| Alginates, calcium and potassium salts |\n| Ammonium bisulphite |\n| Ammonium phosphates |\n| Argon |\n| Bentonite |\n| Calcium carbonate |\n| Calcium tartrate |\n| Carbon dioxide |\n| Carrageenan |\n| Cellulose |\n| Chitin-glucan |\n| Chitosan sourced from Aspergillus niger |\n| Collagen |\n| Copper sulphate |\n\n| Processing aid |\n| ------------------------------------------------------------------------------- |\n| Cultures of microorganisms |\n| Cupric citrate |\n| Diatomaceous earth |\n| Dimethyl dicarbonate |\n| Dimethylpolysiloxane |\n| Egg white |\n| Enzymes |\n| Gelatine |\n| Hydrogen peroxide |\n| Ion exchange resins |\n| Isinglass |\n| Lysozyme |\n| Milk and milk products |\n| Nitrogen |\n| Oak |\n| Oxygen |\n| Pectins |\n| Perlite |\n| Phytates |\n| Plant proteins permitted as processing aids under clause 3(a) to Standard 1.3.3 |\n| Polyvinyl polypyrrolidone |\n| Polyvinylimidazole-polyvinylpyrrolidone co-polymers |\n| Potassium carbonate |\n| Potassium ferrocyanide |\n| Potassium hydrogen carbonate |\n| Potassium hydrogen tartrate |\n| Silicon dioxide |\n| Thiamin chloride |\n| Thiamin hydrochloride |\n\n> Note: Editorial note:\n\n> 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.\n\n5 Composition\n\n(1) Wine and sparkling wine must contain no less than 45 mL/L of ethanol at 20˚C.\n\n(2) Notwithstanding subclause (1), wine must not contain added ethanol.\n\n(3) Fortified wine must contain no less than 150 mL/L and no more than 220 mL/L of ethanol at 20˚C.\n\n(4) Deleted\n\n(5) Wine, sparkling wine and fortified wine must contain no more than –\n\n (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\n (b) 200 mg/L of sorbic acid or potassium sorbate expressed as sorbic acid; and\n (c) 1 g/L of soluble chlorides expressed as sodium chloride; and\n (d) 2 g/L of soluble sulphates expressed as potassium sulphate; and\n (e) 400 mg/L of soluble phosphates expressed as phosphorus; and\n (f) 1.5 g/L of volatile acidity excluding sulphur dioxide, expressed as acetic acid; and\n (g) 0.1 mg/L of cyanides and complex cyanides expressed as hydrocyanic acid; and\n (h) 200 mg/L of added dimethyl dicarbonate; and\n\n(i) 100 mg/L of potassium polyaspartate.\n\n(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.\n\n(7) Wine, sparkling wine and fortified wine may contain added water that is –\n\n (a) necessary to incorporate any substance specified in clause 3 or clause 4; or\n (b) necessary to facilitate fermentation; or\n (c) incidental to the winemaking process.\n\n(7A) Wine, sparking wine and fortified wine must not contain added water other than added water permitted by subclause 7.\n\n(7B) Wine, sparkling wine or fortified wine must not contain more than 70 mL/L of the following –\n\n (a) water added to incorporate any substance specified in clause 3 or clause 4;\n (b) water incidental to the winemaking process; or\n (c) any combination of water listed in paragraphs (a) and (b)\n\n(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.\n\n(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.\n\n(8) Where this clause does not otherwise specify a maximum permitted level for –\n\n (a) a food additive listed in the Table to clause 3; or\n (b) a processing aid listed in the Table to clause 4;\n\nof this Standard, then the use of the food additive or processing aid must be consistent with conditions of Good Manufacturing Practice (GMP).\n\n6 Sparkling wine\n\n(1) In addition to the substances permitted by clauses 3 and 4 of this Standard, sparkling wine may also contain –\n\n (a) grape spirit; and\n (b) brandy; and\n (c) sugars.\n\n(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.\n\n(3) Sparkling wine must contain no less than 5 g/L of carbon dioxide at 20˚C.\n\n7 Fortified wine\n\n(1) In addition to the substances permitted by clauses 3 and 4 of this Standard, fortified wine may also contain caramel.\n\n## SCHEDULE\n\n## Specifications for the purposes of this Standard\n\nBrandy\n\n(1) Brandy –\n\n (a) must be matured in wooden containers for no less than 2 years; and\n (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\n (c) may contain –\n\n (i) water; and\n (ii) caramel; and\n (iii) sugars; and\n (iv) grape juice and grape juice concentrates;\n (v) wine; and\n (vi) prune juice; and\n (vii) honey; and\n (viii) flavourings; and\n\n (d) must not contain methanol in a proportion exceeding 3 g/L at 20˚C of the ethanol content thereof.\n\n \nAmendment History\n\nThe Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.\n\nThese 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.\n\nAbout this compilation\n\nThis is compilation No. 17 of Standard 4.5.1 as in force on 5 December 2019 (up to Amendment No. 188). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 7 December 2019.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo 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.\n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nStandard 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:\n\n| Clause affected | A’ment No. | FRLI registrationGazette | Commencement(Cessation) | How affected | Description of amendment |\n| ----------------------- | ---------- | -------------------------------------------------------------------------- | ----------------------- | ---------------- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |\n| Title | 72 | F2008B0081924 Dec 2008FSC 1420 May 2004 | 20 May 2004 | am | Numbering of Standard changed from 4.1.1 to 4.5.1. |\n| Standard | 124 | F2011L014508 July 2011FSC 6611 July 2011 | 11 July 2011 | am | Spelling of ‘micro-organism’ to ‘microorganism’ wherever occurring. |\n| 1 | 72 | F2008B0081924 Dec 2008FSC 1420 May 2004 | 20 May 2004 | rs | Definition of ‘prepared cultures’. |\n| 3(2) | 72 | F2008B0081924 Dec 2008FSC 1420 May 2004 | 20 May 2004 | rs | Definition of ‘wine’. |\n| 3(2) | 90 | F2006L039567 Dec 2006FSC 327 Dec 2006 | 7 Dec 2006 | rs | Subclause. |\n| Table to clause 3 | 67 | F2008B0081424 Dec 2008FSC 931 July 2003 | 31 July 2003 | rs | Table. |\n| Table to clause 3 | 72 | F2008B0081924 Dec 2008FSC 1420 May 2004 | 20 May 2004 | ad, rep | Insert entries for carbon dioxide and gum arabic and omitting the entry for uncharred oak. |\n| Table to clause 3 | 78 | F2005L0124626 May 2005FSC 2026 May 2005 | 26 May 2005 | ad | Entry for grape skin extract. |\n| Table to clause 3 | 98 | F2008L0148815 May 2008FSC 4015 May 2008 | 15 May 2008 | ad | Entry for yeast mannoproteins. |\n| Table to clause 3 | 127 | F2011L0237115 Nov 2011FSC 6917 Nov 2011 | 17 Nov 2011 | ad | Entry for sodium carboxymethylcellulose. |\n| Table to clause 3 | 135 | F2012L0237110 Oct 2012FSC 7711 Oct 2012 | 11 Oct 2012 | ad | Entry for dimethyl dicarbonate |\n| Table to clause 3 | 184 | F2019L002596 Mar 2019FSC12527 Feb 2019Note: this variation never commenced | never commenced | amdt not applied | Entry for Potassium polyaspartate |\n| Table to clause 3 | 188 | F2019L0156828 Nov 2019FSC1295 Dec 2019 | 5 Dec 2019 | ad | Entry for Potassium polyaspartate |\n| 4 | 90 | F2006L039567 Dec 2006FSC 327 Dec 2006 | 7 Dec 2006 | rs | Clause only. |\n| 4(3) | 103 | F2008L037419 Oct 2008FSC 459 Oct 2008 | 9 Oct 2008 | ad | Subclause relating to thiamin chloride and thiamin hydrochloride. |\n| Table to clause 4 | 67 | F2008B0081424 Dec 2008FSC 931 July 2003 | 31 July 2003 | a | Table. |\n| Table to clause 4 | 70 | F2008B0081724 Dec 2008FSC 1229 April 2004 | 29 April 2004 | ad | Entries for cupric citrate on a bentonite base and plant proteins. Insert Editorial note. |\n| Table to clause 4 | 72 | F2008B0081924 Dec 2008FSC 1420 May 2004 | 20 May 2004 | ad | Entries for oak and argon. |\n| Table to clause 4 | 73 | F2008B0082024 Dec 2008FSC 155 Aug 2004 | 5 Aug 2004 | ad | Entry for collagen. |\n| Table to clause 4 | 78 | F2005L0124626 May 2005FSC 2026 May 2005 | 26 May 2005 | rep, ad | Omit calcium carbonate, potassium carbonate and potassium hydrogen carbonate. Insert dimethylpolysiloxane. |\n| Table to clause 4 | 94 | F2007L0407411 Oct 2007FSC 3611 Oct 2007 | 11 Oct 2007 | am | Entry for cupric citrate on a bentonite base. |\n| Table to clause 4 | 103 | F2008L037419 Oct 2008FSC 459 Oct 2008 | 9 Oct 2008 | rep | Entries for thiamin chloride and thiamin hydrochloride and associated footnote. |\n| Table to clause 4 | 135 | F2012L0237110 Oct 2012FSC 7711 Oct 2012 | 11 Oct 2012 | ad | Entry for dimethyl dicarbonate |\n| Table to clause 4 | 145 | F2014L000336 Jan 2014FSC879 Jan 2014 | 9 Jan 2014 | ad | Entry for chitosan sourced from Aspergillus niger. |\n| Table to clause 4 | 172 | F2017L011396 Sept 2017FSC1147 Sept 2017 | 7 Sept 2017 | ad | Entry for carrageenan and pectins. |\n| Table to clause 4 | 174 | F2017L0138924 Oct 2017FSC11526 Oct 2017 | 26 October 2017 | ad | Entry for Ammonium bisulphite, Chitin-glucan and Polyvinylimidazole-polyvinylpyrrolidone co-polymers |\n| 5 | 72 | F2008B0081924 Dec 2008FSC 1420 May 2004 | 20 May 2004 | rs | Clause. |\n| 5(1) | 126 | F2011L0206613 Oct 2011FSC 6813 Oct 2011 | 13 Oct 2011 | rs | Subclause to amend the minimum amount of ethanol allowed in wine. |\n| 5(4) | 67 | F2008B0081424 Dec 2008FSC 931 July 2003 | 31 July 2003 | am | Correct minor typographical errors. |\n| 5(4) | 124 | F2011L014508 July 2011FSC 6611 July 2011 | 11 July 2011 | rep | Subclause. |\n| 5(5) | 90 | F2006L039567 Dec 2006FSC 327 Dec 2006 | 7 Dec 2006 | am | Paragraph 5(5)(i). |\n| 5(5) | 122 | F2011L006945 May 2011FSC 645 May 2011 | 5 May 2011 | rs | Subclause 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. |\n| (5)(5)(i) | 184 | F2019L002596 Mar 2019FSC12527 Feb 2019Note: this variation never commenced | never commenced | amdt not applied | Paragraph 5(5)(i) entry for Potassium polyaspartate |\n| (5)(5)(i) | 188 | F2019L0156828 Nov 2019FSC1295 Dec 2019 | 5 Dec 2019 | ad | Entry for Potassium polyaspartate |\n| 5(7) | 78 | F2005L0124626 May 2005FSC 2026 May 2005 | 26 May 2005 | rep | Subclause. |\n| 5(7) | 92 | F2007L024062 Aug 2007FSC 342 Aug 2007 | 2 Aug 2007 | rs | Subclause in order to permit additional water to be present in wine for technological purposes and in conformance with good manufacturing practice. |\n| 5(7) | 167 | F2017L001007 Feb 2017FSC 1099 Feb 2017 | 9 Feb 2017 | rs | Subclause relating to the addition of water to wine |\n| 5(7A), (7B), (7C), (7D) | 167 | F2017L001007 Feb 2017FSC 1099 Feb 2017 | 9 Feb 2017 | ad | New subclauses relating to the addition of water to wine. |\n| 5(8) | 78 | F2005L0124626 May 2005FSC 2026 May 2005 | 26 May 2005 | ad | Subclause. |\n| 6(1) | 67 | F2008B0081424 Dec 2008FSC 931 July 2003 | 31 July 2003 | am | Correct minor typographical errors. |\n| 6(1) | 78 | F2005L0124626 May 2005FSC 2026 May 2005 | 26 May 2005 | rs | Subclause. |\n| 7 | 67 | F2008B0081424 Dec 2008FSC 931 July 2003 | 31 July 2003 | rep, rs | Omit subclauses (1) and (2) and renumber clause (3). |","sortOrder":0}],"analysis":{"flash_summary_failed":{"failed":true,"reason":"Unauthenticated. Configure AI_GATEWAY_API_KEY or use a provider module. Learn more: https://ai-sdk.dev/unauthenticated-ai-gateway","source":"analysis-cron"},"kimi_summary":{"content_quality":"ok","complexity_score":4,"scope_assessment":{"changed":false,"description":"The legislation maintains its original scope as a technical standard for wine production requirements. While it has been amended multiple times since 2002 (as shown in the extensive Amendment History), these changes represent updates to permitted substances and specific technical limits rather than expansion beyond the original purpose of regulating wine, sparkling wine, and fortified wine production in Australia."},"complexity_factors":["Multiple defined terms in clause 1 (5 definitions including recursive references like 'brandy' defined by reference to itself)","Cross-references to other Standards (Standard 1.3.3 for processing aids)","Nested conditional logic in clause 5 with multiple subclauses (5(7) through 5(7D)) creating layered exceptions for water addition","Dual measurement systems requiring temperature specifications (20°C) for ethanol content","Schedule specifications creating additional requirements for brandy production separate from main clauses","Tables with 20+ entries for additives and 40+ entries for processing aids requiring cross-checking against clause 5 limits","Chemical concentration limits expressed in multiple units (mL/L, mg/L, g/L) requiring careful conversion","Specific technical thresholds (e.g., 13.5 degrees Bé for fermentation water, 830 mL/L distillation strength for brandy)"],"plain_english_summary":"This Standard sets rules for making wine, sparkling wine and fortified wine in Australia, specifying permitted ingredients and processing aids, required alcohol ranges, and safety limits for additives, residues and acidity. \n\nIt affects winemakers, consumers and importers/exporters by defining what can be added, capping added water and preservatives, and ensuring product safety, quality and consistent labelling."},"flash_summary":{"complexity_score":6,"scope_assessment":{"changed":false,"description":"The Standard explicitly applies to wine production in Australia only (cl.2). Amendments listed in the history modify permitted substances, compositional limits and water‑addition rules, but do not alter the geographic scope; changes are technical rather than scope‑expanding."},"complexity_factors":["Extensive defined terms with technical thresholds (e.g. grape spirit methanol limit at 3 g/L) increasing interpretive detail (cl.1).","Long enumerated lists of permitted additives and processing aids requiring cross-checking (Tables to cl.3 and cl.4).","Multiple overlapping numeric composition limits (ethanol minima/maxima, sulphur dioxide, sorbic acid, chlorides, sulphates, phosphates, volatile acidity, cyanides, dimethyl dicarbonate, potassium polyaspartate) with product- and sugar-dependent variations (cl.5(1),(3),(5)).","Detailed constraints on added water with nested subclauses and a GMP backstop, including a 70 mL/L cap and a must‑sugar (°Bé) condition (cl.5(7)–(7D)).","Special provisions for sparkling and fortified wines that modify permitted additions and ethanol impact (cl.6(1)–(3), cl.7(1)).","Residual‑contaminant requirement when particular processing aids are used (e.g. residual iron if potassium ferrocyanide used) (cl.5(6)).","Schedule specifications (brandy maturation, composition and methanol limit) add product‑specific manufacturing requirements (Schedule).","Cross-references to other Code standards (e.g. Standard 1.3.3) and to Good Manufacturing Practice increase compliance mapping needs (cl.4 note; cl.5(8)).","Amendment history shows iterative changes to entries and thresholds, which complicates reconciling versions for compliance."],"plain_english_summary":"This Standard sets the technical rules for producing wine, sparkling wine and fortified wine in Australia only: what additives and processing aids may be used, minimum and maximum alcohol levels, limits for sulphur dioxide, sorbates and other residues, and controls on added water (cl.2; cl.3–7; Schedule). Producers must design processes and recipes to meet numeric limits and Good Manufacturing Practice. Regulators decide permitted lists and tolerances; producers pay compliance costs and change processing, formulation and water-use practices (cl.5(1),(5),(7A)–(7D))."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-4-5-1-wine-production-requirements-australia-only","history":"/api/acts/australia-new-zealand-food-standards-code-standard-4-5-1-wine-production-requirements-australia-only/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-4-5-1-wine-production-requirements-australia-only/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-4-5-1-wine-production-requirements-australia-only/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-4-5-1-wine-production-requirements-australia-only/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-4-5-1-wine-production-requirements-australia-only/documents"}}