A sacramental beverage shall—
| (a) | be obtained by the alcoholic fermentation of a mixture consisting of the juice of fresh grapes to which cane sugar has been added; |
| (b) | be produced or manufactured in such a manner that not more than 45 per cent of the total sugar content of the mixture referred to in paragraph (a) prior to fermentation is derived from cane sugar; |
| (c) | [Section 4(c) deleted by section 2 of Notice No. R. 1696 of 1995] |
| (d) | have a volatile acidity, calculated as acetic acid, of not more than 1,2 gram per litre; and |
| (e) | contain not more than 200 mg of sulphur dioxide per litre, of which not more than 50 mg per litre may be in the form of free sulphur dioxide. |
