Food Safety and Standards (Alcoholic Beverages) Regulation, 2018

Press note Food Safety and Standards (Alcoholic Beverages) Regulations, 2018 Number of Alcoholic Beverages is being manufactured in India or imported from the various countries since a long time. As per the FSS Act Alcoholic Beverages is also come under the definition of food and FSSAI has mandate for providing safe and wholesome food to public, therefore FSSAI framed the standards for Alcoholic Beverages and notified the same to ensure the safety of Alcoholic Beverages. The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 has the standard for only one Alcoholic Beverages i.e. Toddy at clause (1) of the Sub-Regulation 2.10.5 related to Beverages – ALCOHOLIC. Due to presence of various Alcoholic Beverages and their different requirements with respect to their standards and labelling the seprate regulation for Alcoholic Beverages was proposes and notified. This regulations i.e. Food Safety and Standards (Alcoholic Beverages Standards) Regulation, 2018, are the regulations specifying the standards for Alcoholic beverages namely Distilled Alcoholic Beverage (Brandy, Country Liquer, Gin, Rum, Vodka and Whisky, Liquer or Alcoholic cordial), Wines and, Beer. It also specifies the specific requirement for labelling of Alcoholic Beverages in addition to the labelling requirements of Food Safety and Standards (Packaging and Labelling) Regulations, 2011. The specific labelling requirements are declaration of alcohol content, labeling of standard drink, not to contain any nutritional information, no health claim, restriction on words ‘non-intoxicating’ or words implying similar meaning on label of beverage containing more than 0.5 per cent alcohol by volume, Labelling of wine, Allergen warning, statutory warning etc. These regulation came into force from the date of their publication in Gazette, however the enforcement against these standards will starts from 1st April 2019. EXTRAORDINARY PART III—Section 4 PUBLISHED BY AUTHORITY 2. pH 3.3-4.8 3.3-4.8 3.3 - 4.8 3.3 - 4.8 MINISTRY OF HEALTH AND FAMILY WELFARE (FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA) NOTIFICATION NEW DELHI, the 19 TH MARCH , 2018 F. No. 2/SA-24/2009(1)/FSSAI.—Whereas the draft of the Food Safety and Standards (Alcoholic Beverages Standards) Regulations, 2016, was published as required under sub-section(1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006), vide notification of the Food Safety and Standards Authority of India F. No. 2/SA- 24/2009(1)/FSSAI, dated the 5 th September, 2016, in the Gazette of India, Extraordinary, Part III, Section 4, inviting objections and suggestions from the persons likely to be af- fected thereby, before the expiry of a period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public; And whereas copies of the said Gazette were made available to the public on the 9thSeptember, 2016; And whereas objections and suggestions received on the said draft regulations have been considered by the Food Safety and Standards Authority of India; Now, therefore, in exercise of the powers conferred by clause (v) of sub-section (2) of section 92 of the said act, the Food Safety and Standards Authority of India hereby makes the following regulations, namely:- PART- 1 Preliminary 1.1 Short title, application and commencement. ̶ (1) These regulations may be called the Food Safety and Standards (Alcoholic Beverages) Regulations, 2018. (2) The standards specified in these regulations shall apply to distilled and un-distilled alcoholic beverages. (3) They shall come into force on the date of their publication in the Official Gazette and Food Business Operator shall comply with all the provisions of these regu- lations by 1st April, 2019. 1.2 Definitions. ̶In these regulations, unless the context otherwise requires: 1.2.1 “Act” means Food Safety and Standards Act, 2006(34 of 2006); 1.2.2 “alcohol by volume (abv)” means ethyl alcohol (ethanol) content in an alcoholic beverage expressed as per cent. of total volume; 1.2.3 “alcoholic beverage” means a beverage or a liquor or a brew containing more than 0.5 per cent. abv. The ethanol used in the production of alcoholic beverage shall be of agricultural origin; 1.2.4 “alcohol proof” means 1.75131 times the ethanol content in an alcoholic beverage by volume; 1.2.5 “distilled alcoholic beverage” means a distilled beverage, spirit, or liquor containing ethanol that is made by distilling ethanol produced by fermentation of cereal grains, fruits, vegetables, molasses or any other source of carbohydrates of agricultural origin; 1.2.6 “ethyl alcohol or ethanol” means a transparent, colourless, flammable, volatile liquid miscible with water, ether or chloroform and obtained by the fermentation of carbo- hydrates with yeast. Ethyl alcohol has the chemical formula C2H5OH, has a burning taste, and causes intoxication on consumption; 1.2.7 “hops” means the female flowers or seed cones or strobiles of the hop plant (Humuluslupulus), or its products used to impart a bitter taste or flavour to beer; 1.2.8 “methyl alcohol or methanol” means a clear, colourless, flammable liquid having chemical formula, CH3OH, consumption of which above the specified limits may cause blindness or death; 1.2.9 “neutral spirit or neutral alcohol or neutral grain spirit or pure grain alcohol or extra neutral alcohol (ENA)” means a product obtained by distillation and rectification, with a minimum alcoholic strength of 96 per cent. abv, after alcoholic fermentation of cereal grains, fruits, vegetables, molasses or any other source of carbohydrates of agricul- tural origin; 1.2.10 “pot-still or column distilled spirit” means the product of distillation done either in a pot-still in batches, or in continuous columns; 1.2.11 “psychotropic substance” means substance as defined in the Schedule of the Narcotic Drugs and Psychotropic Substances Act, 1985 (61 of 1985) and rules made thereunder, and substances listed in Schedule E and E1 of the Drugs and Cosmetic Rules, 1945; 1.2.12 “rectified spirit” means spirit purified by distillation to achieve strength of not less than 95 per cent.abv; 1.2.13 “standard” means as defined in the Act; 1.2.14 “table” means the tables appended to these regulations; 1.2.15“un-distilled alcoholic beverage or fermented beverage” means fermented un-distilled alcoholic beverage such as beer, wine, cider, or any other similar products; 1.2.16 “yeast” means a unicellular micro-organism responsible for fermentation of sugars to produce ethanol and carbon dioxide. 1.3 General requirements: 1.3.1 Alcoholic beverages shall be free from chloral hydrate, ammonium chloride, paraldehyde, pyridine, diazepam or narcotic, psychotropic substances including caffeine ex- cept naturally-occurring caffeine. 1.3.2 The tolerance limit for ethyl alcohol content shall be ± 0.3 per cent (± 0.5 in case of wines) for upto 20 per cent, and ±1.0 per cent for more than 20 per cent abv of the declared strength. 1.3.3 Sugar may be added for rounding off of the alcoholic beverage. 1.3.4 The water used for dilution to bottling strength shall meet the requirements as specified in Indian Standards for Drinking Water, IS:10500 as amended from time to time. 1.3.5 Alcoholic beverage may contain additives, enzymes and processing aids as permitted under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 1.3.6 Any alcoholic beverage when labelled as "matured”, shall be matured for a period of not less than one year in oak or other suitable wood vats or barrels or with wooden chips. 1.3.7 Where an age claim is made in conjunction with the word “aged”, the age must refer to the youngest spirit in the blend. 1.3.8 The test methods prescribed in the FSSAI “Manual of Methods of Analysis of Foods-Alcoholic Beverages” as amended from time to time shall be used for analysis. 1.3.9 Alcoholic beverage shall be packed in suitable containers as specified in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011: Provided that bulk containers shall have no upper limit for alcohol content, and shall meet the safety parameters of the product standards. Such products shall also carry a label declaring, “For Manufacturer of Alcoholic Beverages only”. Alcoholic beverage containing not more than 8.0per cent. abv may be called as low alcoholic beverage, and shall conform to the requirements of table 1 except for residue on evaporation. 1.4 The words and expressions used but not defined in these regulations shall have the same meaning assigned to them in the Act and the rules made thereunder. Part 2 Distilled Alcoholic Beverages 2.1 Brandy Brandy is an alcoholic beverage made by distillation of wine. Brandy may be aged or matured to possess aroma and taste characteristic of brandy. Brandy may be of the following types: - 2.1.1 Grape brandy: Grape brandy shall be an alcoholic distillate obtained solely from the fermented juice of grapes. Distillation shall be carried out to a suitable strength in such a way that the distillate has an aroma and taste characteristics derived from the grapes used and the constituents formed during fermentation. In case of brandy made from any fruit other than grapes, the name of the fruit shall be pre-fixedwith the word ‘Brandy’. 2.1.2 Blended brandy: Blended brandy is a mixture of minimum 2 per cent. of pure grape brandy with any other fruit or flower brandy or neutral spirit or rectified spirit of agricul- tural origin. If any other fruit brandy is used for blending, the name of such fruit shall be pre-fixed with the word ‘Brandy’. It shall possess the characteristic aroma and taste of brandy. The Brandy shall also conform to the general requirement specified in Part 1 and requirements specified in Table – 1. 2.2 Country liquors Countryliquors or spirits are alcoholic beverages obtained from distillation of fermented carbohydrates of agricultural origin. Country liquors may also be of the following types: 2.2.1 Plain country liquor: Plain country liquor shall be made from alcoholic distillate obtained from fermented molasses, jaggery (Gur), mash of cereals, potato, cassava, fruits, juice or sap of coconut and palm trees, mahua flowers or any other carbohydrates of agricultural origin. 2.2.2 Blended country liquor: Blended country liquor is a blend of an alcoholic distillate, rectified spirit or neutral spirit. Country liquor shall also conform to the general requirement specified in Part 1 and requirements specified in Table – 1. 2.3 Fenny or Feni: Fenny or Feni is a distilled liquor made from the fermented juice of cashew apple or coconuttoddy. Fenny shall also conform to the general requirement specified in Part 1 and requirements specified in Table – 1. 2.4 Gin Gin is a distilled alcoholic beverage made from neutral spirit of agricultural origin flavoured with juniper berries and or other flavoring agents of botanical origin. It shall be clear and shall not develop any turbidity on dilution with water. Gin shall have the characteristic aroma and taste associated with gin. Gin shall conform to the general requirement specified in Part 1 and requirements specified in Table – 1. 2.5 Rum Rum is an alcoholic distillate obtained from fermented juice of sugarcane, sugarcane molasses, or any other sugarcane product, and shall not contain any colouring matter other than caramel. It may also be prepared from neutral, rectified, distilled spirit of agricultural origin. Rum without colour shall be designated as white rum. Rum shall possess the characteristic taste and aroma associated with the product. Rum shall also conform to the general requirement specified in Part 1 and the requirements specified in Table-1. 2.6 Vodka: Vodka is a distilled alcoholic beverage made from the neutral spirit obtained from fermented mash of rye, potato, cassava, grains or any other carbohydrates of agricul- tural origin. Vodka shall also conform to the general requirement specified in Part 1 and the requirements specified in Table-1. 2.7 Liqueur or Cordial or Apertifs: Liqueur or cordial or aperitif isan alcoholic beverage made from distilled spirit of agricultural origin that is flavoured with fruit, cream, herbs, spices, essential oils, and products of botanical origin. It may contain more than 2.5 per cent of sucrose, dextrose, laevulose, natural sweeteners (like honey), or a combination thereof. Liqueur or cordials or aperitif shall conform to the general requirements specified in Part 1 and the requirements specified in Table-1. 2.8 Whisky or Whiskey Whisky is an alcoholic beverage made by distilling the fermented extract of malted cereal grains such as corn, rye, barley, or using neutral grain spirit or rectified grain spirit, or neutral spirit of agricultural origin, or their mixture. Whisky may also be of the following types: ̶ 2.8.1 Malt or grain whisky: Malt or grain whisky is a distillate obtained from fermented mash of malted or unmalted cereals or a mixture of both with characteristic aroma and taste. It may also be of the following types: ̶ (i) Single malt whisky: Single malt whisky is a distillate obtained from fermented mash that uses one particular malted grain or malted barley, distilled in pot still only, and pro- duced from a single distillery. (ii) Blended malt whisky or blended grain whisky: Blended malt or grain whisky shall be a mixture of at least 2 per cent from barley malt or grain whisky, with neutral or rectified spirit. Whisky shall also conform to the general requirement specified in Part 1 and the requirements specified in Table -1. 2.9 Pot-still distilled spirit: Pot-still distilled spirit is an alcoholic beverage obtained from multiple distillations of fermented molasses, jaggery (Gur), mash of cereals, potato, cassava, fruits (like grape), juice or sap of coconut and palm trees, agave plant, sugarcane juice, cashew apple, mahua flowers, or any other source of fermentable carbohydrates of agriculture origin. Pot-still distilled spirit shall be free from any colouring matter except caramel, or natural color obtained by ageing in oak or other suitable wooden barrel, and finishing or infusing with wood chips. Pot-still distilled spirit shall also conform to the general requirement specified in Part 1 and requirements specified in Table - 1. Part 3 Wine and other Fermented Beverages 3.1 Wine Save as specifically mentioned in different categories, wine shall be the un-distilled alcoholic beverage produced by the partial or complete alcoholic fermentation of the juice of fresh sound ripe grapes, including grape juice concentrate, restored or unrestored pure condensed grape must, and raisins: Provided that a vintage wine is a wine made from grapes, at least 85 per cent of which were grown in a particular year and labelled as such. A season's yield of wine from a vine- yard is a vintage wine. Wine may be of the following types: 3.1.1 Table wine or grape wine: Table or grape wine may be of the following types. 3.1.1.1 Red wine: Red wine shall be made from the grape varieties, red or mixture of red and white. The fermentation shall be carried out along with the grape skin to allow extrac- tion of colour and tannins, which contribute to the typical color and flavor of the wine. Wine having pink colour produced during fermentation with less contact time with skin may be called as Rose wine, and shall conform to the requirement specified for Red wine. 3.1.1.2 White wine: White wine shall be prepared by fermentation of white grapes or from juice extracted after removal of skin of red grapes. Based on sugar content Tablewine may be of the following types: (i) Dry wine: Dry wine is a wine that contains 0.4 upto 0.9 per cent. sugar. (ii) Medium dry wine: Medium dry wine is a wine that contains more than 0.9 upto 1.2 per cent. sugar. (iii) Mediumsweet wine: Medium sweet wine is a wine that contains more than 1.2 upto 4.5 per cent. sugar. (iv) Sweet wine: Sweet wine is a wine that contains more than 4.5 per cent. sugar. 3.1.2 Based on carbon dioxide content, wine may be of the following types: 3.1.2.1 Semi sparkling or Crackling: Semi sparkling or Crackling wine has a carbon dioxide content of 3.0 to 5.0g/l or 1.5 to 2.5 bar pressure, at 20 ͦC resulting solely from either the primary or the secondary fermentation of the wine within a closed container, tank or bottle. 3.1.2.2 Sparkling: Sparkling wine has a carbon dioxide content of minimum 7.0 g/l or 3.5 bars pressure, at 20 ͦC, resulting solely from either the primary or the secondary fermenta- tion of the wine within a closed container, tank or bottle. Based on the sugar content the sparkling wine may be of the following types: (i) Brut: It has sugar content below 1.2 per cent. (ii) Extra-dry: It contains more than 1.2 upto 1.7 per cent. sugar with a tolerance of +0.3 per cent. (iii) Dry: It contains more than 1.7 upto 3.2 per cent. sugar with a tolerance of +0.3 per cent. (iv) Semi-dry: It is a wine which contains more than 3.2 upto 5.0 per centsugar. (v) Sweet: It contains more than 5.0 per cent sugar. 3.1.2.3 Carbonated wine: Carbonated wine is made effervescent with carbon dioxide other than that resulting solely from the secondary fermentation of the wine. 3.1.3 Fortified wine: Fortified wine is a wine with high alcohol content achieved by the addition of alcohol (brandy or wine spirits or neutral spirit of agricultural origin) provid- ed a minimum 7 .0 per cent comes from fermentation of grapes, grape must and fruits and used as aperitif or dessert wine. Fortified wine may be red or white, dry or sweet. 3.1.3.1 Aromatized wine: Aromatized wine is a fortified wine to which alcohol (brandy or wine spirits) and extract of aromatic herbs and or spices are added. The aromatized wines are of the following types: (i) Vermouth: Vermouth is a wine having the taste, aroma and characteristics derived from the addition of extract of herbs and spices, attributed to vermouth, and shall be so desig- nated. (ii) Bitter aromatized wine: is an aromatized wine with a characteristic bitter taste. (iii) Dessert wine: Dessert wine is generally sweet and fortified with grape brandy. 3.1.4 Wine from fruits other than grapes Fruit wine is a wine produced from fruit other than grapes. It is produced by the normal alcoholic fermentation of the juice of sound, ripe fruit including restored or unrestored pure condensed fruit must. It may be of following types: 3.1.4.1 Cider: Cider is a fermented alcoholic beverage made from apple juice. It may be soft cider having alcohol content of more than 0.5 upto5.0 per cent, or hard cider having an alcohol content of more than 5.0upto 9.0 per cent. 3.1.4.2 Perry: Perry is a wine prepared from pear juice. 3.1.4.3 Other fruit wines: Such wine shall have the name of the fruit prefixed to wine. 3.1.5 Wine from other agricultural and plant sources: Wine from other agricultural and plant sources may be produced by the normal alcoholic fermentation of the juice or sap of other agricultural and plant sources with or without the addition of sugar or jaggery.It may include the following: 3.1.5.1 Palm wine: Palm wine is a wine prepared from sap of palm trees and coconut palms. 3.1.5.2 Bamboo wine: Bamboo wine is a wine prepared from bamboo sap. 3.2 In addition to general requirement specified in Part 1 and the requirements specified in Table-2, wine shall also confirm to the following requirements: (i) It shall be clear with characteristic colour, taste, bouquet and form of its type. (ii) It shall be preserved by pasteurization or by using preservatives specified in Food Safety and Standards (Food Product and Food Additives) Regulations, 2011 and shall be free from coliforms and pathogenic microorganisms. (iii) Water added in preparation of wine shall not be more than 30 ml per kg of grape or fruit. (iv) Wine may be amliorated by adding separately or in combination, dry sugar or jaggery(not more than 20 per cent)before, during or after fermentation. Beer 4.1 Beer Beer is a fermented alcoholic beverage made from barley malt or other malted grains, sometimes with added adjuncts like wheat, maize, corn, rice or other cereal crops, and with hops or hop extracts to impart a bitter taste and flavour. Depending upon the ethyl alcohol content, beer maybe classified as under: (i) Regular or Mild–Abv more than 0.5 percent upto 5.0 per cent. (ii) Strong – Abv more than 5.0 per cent upto 8.0 per cent. Beer may alsobe of thefollowing types based on the yeast used during fermentation: 4.1.1 Lager: Lager beer is prepared by using bottom fermenting yeast and matured at low temperature. It can be found in colours from light to dark. Pilsner is a type of lager beer which is light in colour and has a medium hop flavour. 4.1.2 Ale: Ale beer is prepared by using top fermenting yeast and is usually lighter in colour. It is also prepared from pale malt and has a medium body. 4.1.2.1 Wheat beer: Wheat beer is brewed with a large proportion of wheat and may also contain a significant proportion of malted barley. Wheat beer is usually top-fermented. Wheat beer is sometimes hazy or cloudy with a touch of spicy notes. 4.1.2.2 Stout and porter: Stouts and porters are dark beers made using roasted malts or roasted barley and typically brewed with slow fermenting yeast. 4.2 Draught beer: Draught beer is a beer of all types i.e., lager, ale, stout and porter or wheat, and may or may not be pasteurized. It is served from a cask or keg. 4.3 In addition to the general requirement specified in Part 1 andthe requirements specified in Table-3, beer shall also confirm to the following requirements: i) It shall be clear (except wheat beer)with characteristic colour, taste, bouquet and form of its type. It shall be bottled or canned,and pasteurized or filter sterilized, except draught beer which may or may not be pasteurized or filter sterilized. ii) It shall be free from coliforms and other pathogenic microorganisms. Specific Labeling Requirements for Alcoholic Beverages In addition to the general labeling provsions specified in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, as applicable, every package containing al- coholic beverages shall also provide the following information on the label:- 5.1 Declaration of alcohol content: Alcohol content shall be expressed as per cent. abv or as proof. 5.2 Labeling of standard drink: One standard drink is the amount of beverage that contains in it 12.7 ml of abv as measured at 200C. The label may include a statement of the approximate number of standard drinks in the package. Note: For examplein the case of a bottle of 750 ml beverage containing 8 per cent. alcohol, the number of standard drinks, accurate to the first decimal place will be labelled as; “contains approximately 4.8 standard drinks” 5.3 Geographical indicators or names may be used on the label solely for the products originating from that geographical region. 5.4 In case of imported alcoholic beverage, the provisions of the Food Safety and Standards (Import) Regulations, 2017, shall apply. 5.5 Alcoholic beverage shall not contain any nutritional information on the label. 5.6 No health claim shall be made on alcoholic beverage. 5.7 The label of a package of a beverage containing more than 0.5 per cent abv shall not use the words ‘non-intoxicating’ or words implying similar meaning. 5.8 Food containing alcohol must not be represented in a form which expressly or by implication suggests that the product is a non-alcoholic confection or non-alcoholic bev- erage. 5.9 Labelling of wine 5.9.1 In addition to requirements mentioned in sub-regulations 5.1 to 5.6, the label on wine shall also: i) Indicatethe origin (country or state) of wine and declare the amount of sugar. ii) List the name of variety of grape or fruit used in descending order of quantityprovided such clam is made. iii) Declarethe name of residues of preservatives or additives present as such, or in their modified forms, in the final product. 5.9.2 In addition the label on wine may: i) Declaregeneric name of the grape and its variety, or raw material used, geographic origin, and vintage year, provided such claims are made. ii) Declarethe name of the place, or region, sub-region or appellation, if 75 per cent the grapes come from that place. iii) Carrythe name of a grape variety, the wine is made from at least 75 per cent from that grape variety. iv) Carry a date of vintage, if at least 85 per cent of the wine comes from that vintage. 5.10 Alcoholic beverage other than wine which contain less than 10 per cent alcohol shall mention the date, month and year of expiry on the label, in that order and shall preceed by the words “Expiry date _____” or Use by ______”. However, the manufacturer may use the expression “Best before” as optional or additional information. 5.11Allergen warning: 5.11.1If the wine contains more than 10 mg sulfur dioxide per litre, the label must declare “Contains sulfur dioxide or Contains sulfite”. 5.11.2If egg white or ising glass as fining, clarifying agent or any other processing aid of animal origin is used in wine, it shall be declared on the label with a non-vegetarian logo,if residues of the same are present in the final product. 5.12 There shall be a statutory warning as mentioned below, printed in English language. In case, respective states wish the same to be printed in their local or regional lan- guage, the same shall be allowed without the need for repeating the English version. Size of statutory warning shall not be less than 3 mm. CONSUMPTION OF ALCOHOL IS INJURIOUS TO HEALTH. BE SAFE-DONT DRINK AND DRIVE. [See regulation 2.1] Sr. No. Characteristics Brandy or Grape Brandy Blended Brandy Country Liquor or Plain Country Liquor Blended Country Liquors Fenny Gin Liqueur or Cordial or Apertif Rum White Rum Vodka Whisky Malt or Grain Whisky or Single malt Blended Whisky Pot Dis- tilled Spirits Cashew Coconut 1. Ethyl alcohol con- tent at 20 ͦC (per cent by volume), Max 36 to 50 36 to 50 19 to 43 19 to 43 19 to 43 19 to 43 36 to 15 to 36 to 36 to 36 to 36 to 36 to 36 to 50 36 to 50 2. Residue on evapora- tion per cent (m/v) , Max* 3. Volatile acids as pressed as g/100 l of absolute alco- 4. Higher alcohols as amyl alcohol (as g/100 l of absolute alcohol), Max 5. Methyl alcohol (expressed as g/100 l of distilled absolute alcohol), Max 150.0 100.0 50.0 50.0 150.00 absent 20.0 10 20.0 10.0 6. Total esters as ethyl acetate (expressedas g/100 l of absolute 7. Furfural (expressed as g/100 l of abso- lute alcohol), Max 8. Aldehydes as acetal- dehyde (expressed as g/100 l of abso- lute alcohol), Max “*” ForFlavoured Rum, flavouredVodka and for low alcoholic beverages the maximum limit shall be 25 per cent (m/v). “-” means Not Applicable TABLE 2 [See regulation 3.1] S. No. Characteristics Table or Grape Wine Wine with car- bon dioxide Fortified Wine Fruit Wine (other than grape wine) Cider Perry Wine from other Agri- cultural and Plant Sources White Red 1. Ethyl alcohol content at 20°C, % by volume 7.0 to 15.5 7.0 to 15.5 7.0 to15.5 15.0 to 24.0 7.0 to 15.5 More than 0.5 to9.0 More than 0.5 to 9.0 1.5 to 8.0 2. Residual extract (sugar free) g/l, Max 3. Volatile acids as acetic acid g/l, Max 4. Higher alcohols expressed as amyl alcohol (g/l) of absolute alcohol, Max 5. Total acids expressed as tartaric (g/l of wine), Max 6. Methyl alcohol (mg/l of wine), Max 7. Esters expressed as ethyl acetate (g/l of absolute alcohol), Max 8. Aldehydes expressed as acetalde- hyde (g/ l of absolute alcohol), Max S. No. Characteristics Table or Grape Wine Wine with car- bon dioxide Fortified Wine Fruit Wine (other than grape wine) Cider Perry Wine from other Agri- cultural and Plant Sources White Red 12. Iron (as Fe) mg/l, Max 14. Ochratoxin A (ug/l), Max “-” means Not Applicable; TABLE– 3 [See regulation 4.1] Sl. No. Characteristics Beer Draught Beer Regular Strong Regular Strong Ethyl alcohol content at 20° C, per cent by volume More than 0.5 upto5.0 More than 5.0 upto 8.0 More than 0.5 upto 5.0 More than 5.0 upto 8.0 2. pH 3.3-4.8 3.3-4.8 3.3 - 4.8 3. Carbon dioxide, v/v, Min 1.8-3.6 1.8-3.6 1.8-3.6 1.8-3.6 4. Methyl alcohol mg/l, Max 50.0 50.0 50.0 50.0 6. Iron (as Fe) mg/l, Max 5.0 5.0 5.0 5.0 PAWAN AGARWAL, CHIEF EXECUTIVE OFFICER and Published by the Controller of Publications, Delhi-110054. 10. Total plate count, cfu per ml, Max <10 <10 <100 <100 11. Coliform count, cfu per ml Absent Absent Absent Absent 12. Yeast, cfu per ml, max Absent Absent 40 40 brief note gazette