Liquor Products Act, 1989 (Act No. 60 of 1989)5. Requirements regarding wine |
| (1) | Wine shall— |
| (a) | be produced from fresh grapes of a prescribed cultivar that are in such a condition that, after having been pressed, alcoholic fermentation can occur in the undiluted juice thereof; |
| (b) | be produced by— |
| (i) | the alcoholic fermentation, in accordance with generally accepted cellar practices, of the juice of such fresh grapes; and |
| (ii) | completing or terminating such alcoholic fermentation; or |
| (iii) | the addition of a prescribed spirit derived from grapes, to the juice of such fresh grapes; and |
| (c) | be produced in such a manner that it complies with the prescribed requirements for wine or a particular prescribed class thereof. |
| (2) | Wine shall not contain a particular prescribed substance to a greater extent than that prescribed. |
| (3) | No person shall, either before, during or after completion or termination of the alcoholic fermentation referred to in subsection (1)(b)— |
| (a) | add to or remove from the juice of fresh grapes or the wine produced therefrom, any substance other than a substance prescribed for this purpose; and |
| (b) | so add or remove a substance so prescribed, otherwise than in accordance with the prescribed manner or conditions. |