SCHEME OF TESTING AND INSPECTION FOR CERTIFICATION OF TABLE WINES ACCORDING TO IS 7058:2005 (Second Revision)

Transcription

1 SCHEME OF TESTING AND INSPECTION FOR CERTIFICATION OF TABLE WINES ACCORDING TO IS 7058:2005 (Second Revision) 1. LABORATORY- A laboratory shall be maintained which shall be suitably equipped and staffed to carry out the different tests in accordance with the methods given in the Indian standards. 2. TEST RECORDS- All records of analysis and tests shall be kept in suitable forms approved by the Bureau of Indian Standards (BIS). 2.1 Copies of any records that may be required by BIS shall be made available at any time on request. 2.2 Quality Control- It is recommended that, as far as possible, Statistical Quality Control (SQC) methods may be used for controlling the quality of the product as envisaged in this Scheme[See IS 397(Part 1):2003, IS 397 (Part 2):2003 and IS 397 (Part 3):2003] All instruments/equipments are required to be brought under calibration control, as per frequency to be decided depending upon the usage. 2.3 In addition, efforts should be made to gradually introduce a quality management system in accordance with IS/ISO 9001: STANDARD MARK - The Standard Mark, as given in column (1) of the first schedule of the licence, shall be incorporated on each label by means of printing, provided always that the material in such each container to which this mark is thus applied conforms to every requirement of the specification. 4. PACKING Table wines may be filled in glass bottles conforming to IS 1662 or plastic bottles made of PET conforming to IS or any other suitable neutral or non-reactive food grade containers which does not affect its quality. The bottles or containers shall be properly sealed. 1

2 4.1 All new containers shall be cleaned according to clause of IS Used bottles shall be permitted if cleaned in a hygienic way by the manufacturer as per clause of IS Inspection of Empty and Filled Containers Containers, both before and after filling shall pass for inspection before a brightly illuminated background and be viewed, if necessary, under magnification. Automatic inspection by specially designed units may also be employed. Defective containers or products shall be rejected. 4.4 In case of sparkling wines: a) All containers shall be cleaned and sanitized according to clause 4.1 of IS b) The containers shall be filled under strictly sanitary conditions as per IS After filling, the containers shall be hermetically sealed with clean, new crown corks conforming to IS MARKING - In addition, the following information shall be given on the label affixed to each container. a) Name & type of the material; b) Ethyl alcohol contents, in percent, by volume; c) Batch or code number; d) Month and year of packing; e) Name and address of the manufacture; f) Net volume in ml or cl; g) Any other markings required under the Standards of Weights and Measures (Packaged Commodities) Rules, 1977, and any other statutory requirement and h) Licence no. (CM/L..) NOTE Geographical designations/names may be used on the label solely for products originating from that geographical region. 6. TYPES OF WINE 6.1 Table wines shall be the products obtained from the alcoholic fermentation of grape juice/must. It shall possess the varietal character derived from the grapes or the constituents formed during fermentation. 6.2 The type of table wines are as follows: a) Dry and sweet white table wines b) Dry and sweet red table wines c) Sparkling wine 2

3 Dry and sweet white table wines These wines shall be the products obtained from the alcoholic fermentation of grape juice/must. Their colour shall be colorless to golden pale Dry and Sweet Red table wines These wines shall be the products obtained from the alcoholic fermentation of red purple; pink or black grapes or mixture thereof. The wine shall possess distinct colour, which shall come from natural pigments, mainly anthocyamines, present in the grapes. The table wines having light red to pink color can be designated as Rose table wines. It can be a combination of red and white table wines or produced by shorter maceration of red wines Sparkling Wine - These wines shall be wines that have retained the carbon dioxide, which naturally evolves from alcoholic fermentation or the wines that are carbonated externally with carbon dioxide. 7. LEVELS OF CONTROL The analysis and tests as indicated in Table 1 of this Scheme and at the levels of control specified therein, shall be carried out on the whole production of the factory which is covered by this scheme and appropriate records and charts maintained in accordance with paragraph 2 above. On the basis of tests and inspection results decision regarding conformity of the production shall be taken as follows: 7.1 CONTROL UNIT The quantity of the table wines of the same type packed from the same Vat (tank) in a day constitute one control unit. 7.2 The samples of table wine shall pass for all the requirement specified in Table 1 of Indian standard Specification and shall also comply with the other requirements as given under Cl no. 7.1 to 7.7 of IS 7058: HYGIENIC CONDITIONS - Table Wines shall be manufactured under hygienic conditions (see IS 14348). 9. WATER QUALITY Water conforming to IS or IS or IS with or without demineralization shall be used. 3

4 9. REJECTION- A separate record shall be maintained giving information relating to the rejection of the production which do not conform to the specification and the method of their disposal. Such material, if packed in bags or containers, shall in no case be stored together with that conforming to the specification. 10. SAMPLES- The licensee shall supply, free of charge, the sample or samples required in accordance with the Bureau of Indian Standards (Certification) Regulations from his factory or godowns. BIS shall pay for the samples taken by it from the open market. 11. REPLACEMENT- Whenever a complaint is received soon after the goods with the Standard Mark have been purchased and used, and if there is adequate evidence that the goods have not been misused, defective goods or their components shall be replaced or repaired free of cost by the licensee in case the complaint is proved to be genuine and the warranty period (where applicable) has not expired. The final authority to judge conformity of the product to the Indian Standard shall be with BIS. The firm should have own complaint investigation system as per IS In the event of any damages caused by the goods bearing the Standard Mark, or claim being filed by the consumer against BIS Standard Mark and not conforming to the relevant Indian Standard, entire liability arising out of such non conforming products shall be of licensee and BIS shall not in any way be responsible in such cases. 12. STOP MARKING- The marking of the product shall be stopped under intimation to BIS if at any time, there is some difficulty in maintaining the conformity of the product to the specification, or the testing equipment goes out of order. The marking may be resumed as soon as the defects are removed under intimation to BIS. The marking of the product shall be stopped immediately if directed to do so by BIS for any reason. The marking may then be resumed only after permission by BIS. The information regarding resumption of marking shall also be sent to BIS. 13. PRODUCTION DATA The licensee shall send to BIS, as per the enclosed proforma to the authenticated by a Chartered Accountant or by the manufacturer by giving an affidavit/undertaking, a statement of the quantity produced, marked and exported by him and the trade value thereof at the end of each operative year of the licence. 4

5 IS 7058:2005 TABLE WINES (Second Revision) Table 1 LEVELS OF CONTROL (Para 7 of the Scheme of Testing and Inspection TEST DETAILS LEVELS OF CONTROL Clause Requirement Test Method No. of Samples Frequency Clause Reference 7.1 Ethyl Alcohol content % by volume 4 IS 3752 One Each control unit 7.2 Description 7.2 IS do- -do- 7.3 Freedom from mould and Bacterial 7.3 IS do- -dogrowth 7.4 Freedom from Sedimentation & harmful 7.4 IS do- -doingredients 7.5 Colour and Additives 7.5 IS do- -do- 7.6 Taste and aroma 7.6 IS do- -do- 7.7 Carbonation Annex B IS do- -do- 7.8 & Reducing residual sugar, g/l 7 IS do- -do- Table 1 -do- ph 5.1 IS do- -do- -do- Total acid ( as tartaric acid) g/l 5.2 IS do- -do- -do- Volatile acidity expressed as acetic acid 5.3 IS do- -dog/l -do- Esters as ethyl acetate (expressed in 10 or Annex A IS do- -doterms of g/l of absolute alcohol) -do- Higher alcohols as amyl alcohol 11 or Annex A IS do- -do- (expressed in terms of g/l of absolute alcohol) -do- Aldehydes as acetaldehyde (expressed in 12 or Annex A IS do- -doterms of g/l of absolute alcohol) Doc: STI/7058/1 Remarks 5

6 TEST DETAILS LEVELS OF CONTROL Clause Requirement Test Method No. of Samples Frequency -do- Total sulphur dioxide, mg/l 9.2 IS do- -do- -do- Free sulphur dioxide, mg/l 9.1 IS do- -do- -do- Copper (as Cu) mg/l 10 IS do- -do- -do- Iron (as Fe), mg/l 11 IS do- -do- -do- Extracts, g/l 6 IS do- -do- -do- Tannins, g/l 8 IS do- -do- -do- Methyl alcohol (expressed in terms of 16 IS do- -dog/l of absolute alcohol) Remarks 6

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