Standard 2.7.3
Fruit Wine and Vegetable Wine
Purpose
This Standard defines the composition of fruit wine, vegetable wine, fruit wine product, vegetable wine product, mead, cider and perry.
Table of Provisions
1 Interpretation
2 Addition of other foods during production
Clauses
1 Interpretation
(1) In this Standard –
cider means the fruit wine prepared from the juice or must of apples and no more than 25% of the juice or must of pears.
mead means the product prepared from the complete or partial fermentation of honey.
perry means the fruit wine prepared from the juice or must of pears and no more than 25 % of the juice or must of apples.
(2) Any reference to fruit wine or vegetable wine in the Code refers to a product prepared from the complete or partial fermentation of fruit, vegetable, grains, cereals or any combination or preparation of those foods, other than that produced solely from grapes.
(3) Any reference to fruit wine product or vegetable wine product in the Code refers to a food containing no less than 700 mL/L of fruit wine, or vegetable wine, or both fruit and vegetable wine, which has been formulated, processed, modified or mixed with other foods such that it is not a fruit wine or vegetable wine.
2 Addition of other foods during production
Fruit wine, vegetable wine and mead may contain –
(a) fruit juice and fruit juice products; and
(b) vegetable juice and vegetable juice products; and
(c) sugars; and
(d) honey; and
(e) spices; and
(f) alcohol; and
(g) water.
Editorial note:
See Standard 1.3.1 – Food Additives and Standard 1.3.3 – Processing Aids for the respective requirements for additives and processing aids. See Standard 2.7.1 – Labelling of Alcoholic Beverages and Food containing Alcohol for specific labelling requirements for alcoholic beverages.
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Overview
The Fruit Wine and Vegetable Wine Standard 2008, enacted in 2008, was introduced to clarify and standardise the definitions and composition requirements for various fermented beverages such as fruit wine, vegetable wine, mead, cider, and perry. This Standard was enacted by the Australian Parliament to address the need for consistent definitions and compositional standards for these beverages, ensuring consumer protection and fair trade practices. The policy objective of this legislation is to provide clear guidelines that define what constitutes fruit wine, vegetable wine, and related products, ensuring that these products meet specific compositional criteria and are accurately labelled.
The enactment body, the Australian Parliament, aimed to establish a cohesive regulatory framework that distinguishes these beverages from other alcoholic beverages like wine produced solely from grapes. By defining the allowable ingredients and the proportion of fruit and vegetable juices in products such as cider and perry, the Standard ensures that consumers are provided with accurate information about the contents of these beverages. Additionally, the Standard references other related standards concerning food additives, processing aids, and labelling to provide a comprehensive regulatory environment for the production and sale of these products.
Scope and Application
The F2008B00653 Standard 2.7.3 pertains to the definition and composition of various alcoholic beverages, including fruit wine, vegetable wine, fruit wine products, vegetable wine products, mead, cider, and perry. This Standard applies to the production of these beverages, which must be prepared from the complete or partial fermentation of fruit, vegetable, grains, cereals, or any combination of those foods, excluding products made solely from grapes. The Standard specifies the permissible ingredients for these beverages, such as fruit juice and vegetable juice products, sugars, honey, spices, alcohol, and water. The Standard applies to all entities involved in the production of these beverages, including manufacturers, processors, and any other parties responsible for ensuring compliance with the composition requirements. The Standard's reach extends to the entire Commonwealth of Australia, ensuring consistent standards and regulations across all states and territories. The Standard does not explicitly mention exclusions or exemptions, implying that all entities and products falling within its scope must comply with the outlined requirements. The Standard may be further extended or restricted through subordinate instruments, which could provide additional detail or clarification on specific aspects of the beverage production process.
Key Provisions
The Standard 2.7.3 outlines specific definitions and requirements for the production of fruit wine, vegetable wine, mead, cider, and perry. The Interpretation section (1) defines key terms such as cider, mead, and perry, clarifying their specific fruit or vegetable compositions. It also stipulates that any reference to fruit wine or vegetable wine in the Code pertains to fermented products made from fruits, vegetables, grains, cereals, or combinations thereof, excluding those made solely from grapes (clause 2). Fruit wine product or vegetable wine product, as defined in clause 3, refers to food items containing a certain volume of fruit or vegetable wine, which have been processed or mixed with other foods, altering their classification from pure fruit or vegetable wine.
This Standard imposes several obligations on producers of these beverages. Firstly, it mandates that fruit wine, vegetable wine, and mead must include specific ingredients such as fruit juice, vegetable juice, sugars, honey, spices, alcohol, and water (clause 2). Producers must ensure that their products meet these compositional requirements to be classified correctly under the Standard. Additionally, compliance with other relevant Standards, such as Standard 1.3.1 on Food Additives and Standard 1.3.3 on Processing Aids, is necessary for additives and processing aids used in production. Standard 2.7.1 on Labelling of Alcoholic Beverages and Food containing Alcohol also applies, necessitating specific labelling for these products.
Failure to comply with the requirements set forth in this Standard may result in various penalties and consequences. Although specific penalties are not detailed in the Standard itself, violations typically attract sanctions under broader regulatory frameworks governing food safety and labelling in Australia. Penalties can range from fines to legal action, depending on the severity and frequency of the breach. It is crucial for producers to adhere strictly to these provisions to avoid potential enforcement actions and maintain compliance with Australian food standards.