(1)
| (a) | Except where expressly provided otherwise in this section, the applicable provisions of the Act with regard to the addition and removal of substances to and from must and wine and the application of treatments to must and wine shall apply mutatis mutandis to must and wine obtained or produced from grapes pressed in terms of an authority. |
| (b) | The holder of an authority shall record full particulars of each such addition, removal or treatment on the production sheet and wine record kept in respect of the must and wine concerned. |
| (c) | Particulars recorded in terms of paragraph (b) shall include: |
| (i) | The name and address of the supplier of each substance used for such addition, removal or treatment. |
| (ii) | The nature of each substance used for such addition, removal or treatment. |
| (iii) | The volume or quantity of each such substance acquired from the supplier. |
| (iv) | The supplier's batch or lot number of each such substance. |
| (v) | The date of delivery by the supplier of each such batch or lot of the substance. |
| (vi) | The volume or quantity of each such substance used in such addition, removal or treatment. |
| (vii) | The date each such substance was used in such addition, removal or treatment. |
[Clause 17(1)(c) inserted by regulation 15(a) of Notice No. R. 813 of 2006]
(2)
| (a) | A pure culture of yeasts or bacteria added to must or wine obtained or produced in terms of an authority shall— |
| (i) | not be of such a nature that it will alter the character that is distinctive of the wine concerned; |
| (ii) | in the case of an estate wine, subject to the provisions of paragraph (b), be prepared in the cellar that is situated on the relevant unit that is registered for the production of estate wine, from grapes that were harvested on the unit concerned and, in the case of a wine of origin, be prepared from grapes that were harvested in the geographical unit, region, district or ward concerned; |
[Clause 17(2)(a)(ii) substituted by regulation 19(a) of Notice No. R. 835 of 2005]
| (iii) | in the case of a cultivar wine, not constitute more than five per cent of the volume of the must or wine to which it is added, unless it was prepared from grapes of the grape cultivar used for the production of that cultivar wine; and |
| (iv) | in the case of a blanc de noir wine, not constitute more than five per cent of the volume of the must or wine to which it is added, unless it was prepared from grapes of a vine cultivar specified in Table 2. |
| (v) | in the case of a single vineyard wine, not constitute more than five per cent of the volume of the must or wine to which it is added, unless it was prepared from grapes that were harvested on the relevant unit that is registered for the production of single vineyard wine. |
[Clause 17(2)(a)(v) inserted by regulation 15(b) of Notice No. R. 813 of 2006]
| (i) | Not more than 200 litres of pure cultures of yeasts and bacteria not complying with the requirements set out in paragraph (a)(ii), may during any particular year be added in total to all the must and wine obtained or produced on a unit that is registered for the production of estate wine. |
| (ii) | Such volume of pure cultures of yeasts and bacteria shall be deemed to have been prepared from grapes harvested on the unit that is registered for the production of estate wine concerned. |
[Clause 17(2)(b) substituted by regulation 15(c) of Notice No. R. 813 of 2006]
(3)
| (a) | The addition of concentrated must to wine produced from grapes pressed in terms of an authority shall only be made in accordance with the provisions of section 20 of this Scheme. |
| (b) | The provisions of paragraph (a) shall, unless the Authority determines otherwise in a particular case, apply mutatis mutandis to sweet reserve. |
(4)
| (a) | If it is necessary to supplement any loss in volume, topping wine may be added to wine produced in terms of an authority and kept in a wooden cask, cement tank or other bulk container. |
| (b) | Such topping wine shall— |
| (i) | in the case of a blanc de noir wine, be produced from grapes of a vine cultivar specified in Table 2; and |
| (ii) | otherwise not be of such a nature that it will alter the distinctive character of the wine to which it is added. |
| (c) | The volume of topping wine added to wine in terms of paragraph (a) during a particular year shall— |
| (i) | in the case of wine kept in a wooden cask or cement tank, not exceed three per cent of the volume of the wine concerned; and |
| (ii) | otherwise not exceed one per cent of the volume of the wine concerned. |
