Australia New Zealand Food Standards Code - Standard 2.7.4 - Wine and Wine Product

Overview

Standard 2.7.4, which was enacted in 2000 as part of Amendment No. 53, sets general definitions for wine and wine products and provides permissions for the addition of certain foods during wine production. This Standard was introduced to ensure clarity in the definitions of wine and related products, and to establish what additives are permissible during the wine-making process. The enacting body for this Standard is Food Standards Australia New Zealand, established under the Food Standards Australia New Zealand Act 1991, with the policy objective of ensuring the safety and quality of the food supply. The Standard has been amended several times to update references and provisions, reflecting changes in related legislation and industry practices, most recently on 30 October 2014. The amendments aim to align the Standard with other regulatory frameworks, including the Wine Australia Corporation Act 1980 and the Wine Act 2003, and to maintain the integrity of wine products in both the domestic and international markets.

Scope and Application

The Standard 2.7.4 Wine and Wine Product, administered by Food Standards Australia New Zealand, sets forth the definitions and permissible additions for wine and wine products, with a focus on the production process. This Standard applies to entities involved in the production, formulation, processing, modification, or mixing of wine products in Australia, thereby impacting winemakers and food processing businesses. Its geographic scope is national, covering all states and territories within Australia, and it interacts with the Wine Australia Corporation Act 1980 and its Regulations, as well as the Wine Act 2003 for wines produced in New Zealand. For wines imported from countries with which Australia has a wine trading agreement, the compositional and other requirements as prescribed by the Act must be adhered to. The Act also references the New Zealand Geographical Indications (Wines and Spirits) Registration Act 2006 for wines produced in New Zealand, ensuring compliance with both Australian and New Zealand regulations. The Standard does not explicitly mention exclusions or thresholds, but it does specify permitted additions to wine during production, such as grape juice, sugars, brandy or other spirits, and water under certain conditions. The application of the Standard can be extended or restricted through subordinate instruments as necessary.

Key Provisions

The Standard 2.7.4, which was last amended on 30 October 2014, provides definitions and rules for the addition of certain foods to wine during its production. According to clause 1 (Interpretation), wine is defined as the product of the complete or partial fermentation of fresh grapes or a mixture of that product and products derived solely from grapes. A wine product, as defined in this Standard, is a food containing no less than 700 mL/L of wine and has been formulated, processed, modified, or mixed with other foods such that it is not wine. The Standard allows the addition of specific foods to wine during its production as outlined in clause 2 (Addition of other foods to wine during production). These permitted foods include grape juice and grape juice products, sugars, brandy or other spirit, and water, where the water is necessary to incorporate any permitted food additive or processing aid. Under the Standard, wine producers and other parties involved in the production of wine must comply with the definitions and permitted additions outlined in the clauses. They must ensure that the wine they produce adheres to the definition of wine and wine product and only use the permitted foods as additives during the production process. Additionally, producers must refer to the Wine Australia Corporation Act 1980, the Wine Act 2003, and the New Zealand Geographical Indications (Wines and Spirits) Registration Act 2006 for provisions related to the use of geographical indications, limited derogations, blending rules, and compositional and other requirements for wine, sparkling wine, and fortified wine. The Standard does not explicitly state any offences, penalties, or civil/criminal consequences for breach. However, violations of the provisions set out in the Wine Australia Corporation Act 1980, the Wine Act 2003, and the New Zealand Geographical Indications (Wines and Spirits) Registration Act 2006 may lead to penalties, fines, or other legal consequences. The specific penalties and consequences would depend on the nature and severity of the breach, as well as the relevant legislation and jurisdiction.