Wine Standards Management Plan: Code of Practice Fruit Wine, Cider, Mead

Wine Standards Management Plan
Code of Practice Fruit Wine, Cider, Mead
Version 2 June 2011

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Disclaimer
Disclaimer
Every effort has been made to ensure the information in this report is accurate.
MAF does not accept any responsibility or liability whatsoever for any error of fact, omission,
interpretation or opinion that may be present, however it may have occurred.
Requests for further copies should be directed to:
Manager, Food Standards

New Zealand Standards Group
Standards Directorate
MAF
P O Box 2526
WELLINGTON
Telephone: 0800 00 83 33
Facsimile: 04-894 2634
ISBN 978-0-478-38436-9 (online)
This publication is also available on the MAF website
© Crown Copyright - Ministry of Agriculture and Forestry
Ministry of Agriculture and Forestry Wine Standards Management Plan

Code of Practice Fruit Wine, Cider, Mead 1
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Prelims
Prelims
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Contents Page
Disclaimer 1
Prelims 3
1 Introduction 5
1.1 PURPOSE AND SCOPE 5
1.2 APPLICATION 5
1.3 APPENDICES 5
1.4 OTHER BUSINESSES OPERATING INSIDE THE WINERY 5
2 Glossary 6
3 Document and Record Keeping Requirements 7
4 Receipt of Commodities 8
4.1 RECEIPT OF COMMODITIES 8
4.2 CONTAMINATION 8
4.3 RECORD KEEPING 8
5 Chemicals and Winemaking Inputs 9

5.1 INCOMING GOODS 9
5.2 IDENTIFICATION AND STORAGE OF GOODS 9
5.3 USE OF NON-FOOD CHEMICALS 10
5.4 WINEMAKING ADDITIONS 10
5.5 CONTAMINATION 10
6 Water 11
6.1 WATER CRITERIA 11
7 Winemaking Equipment 12
8 Cleaning and Sanitation 13

8.1 WASTE 13
8.2 PESTS 13
9 Dealing with Contaminated Wine 14
10 Bottling / Packaging 15
10.1 PACKAGING EQUIPMENT AND PREMISES 15
10.2 BREAKAGES ON THE BOTTLING LINE 15
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Prelims
11 Labelling 16
11.1 LABEL INFORMATION 16
12 Storage and Dispatch 17

12.1 IDENTIFICATION 17
12.2 STORAGE OFFSITE 17
12.3 BULK WINE AND PACKAGED, UNLABELLED WINE 17
13 Staff and Visitors 18

13.1 TRAINING 18
13.2 HEALTH AND HYGIENE 18
14 Recalls 19
14.1 RECALL PROCEDURE 19
14.2 REPROCESSING RECALLED WINE 19
Appendix 1: Receival, Winemaking and Blending Records 20

Receival Record 20
Winemaking Record 21
Blending Record 22
Appendix 2: Permitted Winemaking Additions 23
Appendix 3: List of Chemicals Stored in the Winery (Food & Non-Food) 25

Part 1: Food Chemicals 25
Part 2: Non-Food Chemicals 26
Appendix 4: Wine Standards Management Plan Pre-Season Checklist 27
Appendix 5: Model Standard Operating Practice: Bottling Line Breakage 29
Appendix 6: Labelling Requirements 31
Appendix 7: Wine Standards Management Plan: Model Recall Procedure 32

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Introduction
1 Introduction
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1.1 PURPOSE AND SCOPE

This Code of Practice is designed to help winemakers meet their obligations under the Wine
Act 2003, particularly the requirement for a Wine Standards Management Plan (WSMP).
This Code of Practice provides guidance on processing procedures and Good Winemaking
Practice to aid compliance with the legal requirements for all fruit wine, cider and mead
produced, blended, finished or bottled in New Zealand. Winemakers that undertake
winemaking operations that are not covered by this document will need to develop and
document additional procedures in their wine standards management plan.
It is not mandatory to use this Code of Practice, but if you choose to follow it, it will form part
of your WSMP. If you choose not to follow it, you will need to provide your own procedures
and documentation to meet WSMP requirements.
Additional guidance notes can be found in text boxes. Guidance notes provide additional or useful information and
recommendations. Guidance notes are not mandatory.
1.2 APPLICATION
This Code of Practice applies to operators of businesses involved in making fruit wine, cider
and mead including those making or bottling wine under contract.
1.3 APPENDICES
The appendices contain reference documents, recordkeeping forms and a pre-vintage checklist
to assist winemakers with WSMP compliance. For example, there is information on the Food
Standards Code, a model recall procedure, and a standard operating procedure for bottling
line breakage.
The checklist and recordkeeping forms are designed to assist with WSMP compliance by
providing an easy-to-use list of tasks that need to be undertaken and records that need to be
kept. These checklists and forms are more suited to small wineries with relatively simple
operations rather than large, complex wineries that employ a number of staff.
1.4 OTHER BUSINESSES OPERATING INSIDE THE WINERY

If a person other than the operator/winemaker uses any area inside the winery for any other
business activity, the WSMP must include a procedure that ensures that this activity does not
introduce hazards to wine.

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Glossary
2 Glossary
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Commodities means any plant material or honey used to make wine.
Contamination means the introduction of a hazard that results in, or has the potential to
result in, the production of wine that is, or could be, harmful to human health and includes:
 chemicals such as oil, machine grease, hydraulic fluid, cleaning fluid and refrigerant;
 foreign objects such as glass fragments.
Food Standards Code means the Australia New Zealand Food Standards Code.
Labelling refers to the legal standards, contents and requirements for wine labels rather than
the affixing of a wine label.
Verifier means a person or agency recognised by MAF and chosen by a WSMP operator by
way of an agreement to verify compliance with Wine Act requirements.
Wine includes fruit wine, vegetable wine, cider, mead, perry, fortified wines and wine-based
liqueurs.
Winemaking equipment means any equipment that comes into contact with commodities,
wine and other inputs during the winemaking process. This includes pump lines, hoses,
hoppers, tanks, barrels, fermentation vessels, pumps, valves, filters.
Winery means the premises or place where wine is made and includes outdoor areas used for
activities such as storage or fermentation.

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Document and Record Keeping Requirements
3 Document and Record Keeping Requirements

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 Document and maintain records for wine and winemaking inputs that enable:
 individual wines to be separately and clearly identified;
 all winemaking inputs, including commodities, to be identified and traced back to
the suppliers of those inputs and tracked forward to the wines they were used in;
 all wine to be tracked to the next person in the supply chain; and
 compliance with applicable requirements under the New Zealand (Australia New
Zealand Food Standards Code) Food Standards 2002 to be demonstrated.
 All documents and records that form part of the WSMP must be legible, accurate, and
date or version marked.
 Winemakers that utilise contract winemaking, packaging and/or labelling services should
ensure that the records described in this Code of Practice are maintained by those
contractors.
Guidance Note: For winemakers that utilise contractors, best practice is to use the contractor’s WSMP identification
number. This links all wine to the WSMP(s) it was made and/or bottled under.
 Ensure that documents and records are:

 accessible to your verifier or a person authorised by MAF;
 retained for a period of at least 7 years; and
 retrievable within 2 working days or other period as determined by your verifier or
MAF.

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Receipt of Commodities
4 Receipt of Commodities
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4.1 RECEIPT OF COMMODITIES
 Check that the commodities received are suitable for making into wine.
Guidance Note: Suitability of commodities can be confirmed by checking supplier spray diaries or supplier
declarations confirming that permitted sprays have been used and that applicable pre-harvest intervals have been
met. If you have purchased commodities from wholesale or retail, i.e. the commodities were ready to be purchased
by a consumer, this is sufficient to ensure suitability for winemaking and should be noted in your records.
Note that suppliers of commodities have a legal obligation to ensure those commodities are suitable for making into
wine.
4.2 CONTAMINATION
 Where practical, visually inspect incoming commodities for evidence of contamination

from oil, grease, hydraulic fluid or other contaminants.
 If contamination is found, then either reject the commodities or take steps to ensure that
the resulting wine will not be harmful to human health.
 If purchasing or receiving bulk wine, juice or concentrate that is contaminated:
 quarantine the wine until it can be re-processed to remove the contamination; or
 if the contamination cannot be removed, consider the wine unfit for human
consumption and ensure that it is appropriately disposed of; and
 clean and, if necessary, sanitise affected plant and equipment prior to reuse.
Guidance Note: Winemakers should be aware that transporters are legally required to ensure that contaminants are
not introduced to commodities, juice or wine during transport.
4.3 RECORD KEEPING
 Keep records of the following (refer to Appendix 1):

 date of receipt or, where relevant, purchase of commodity;
 supplier identification (if commodity purchased);
 quantity of commodity received (actual or estimated); and
 if any contamination was noted, the nature of the contamination and the steps taken
to eliminate, minimise or manage that contamination.
Guidance Note: Section 4 requirements apply to commodities sourced from an external supplier and to commodities
sourced from own orchards.

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Chemicals and Winemaking Inputs
5 Chemicals and Winemaking Inputs

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5.1 INCOMING GOODS
 Check that non-food chemicals (e.g. cleaning and maintenance chemicals) that will be
used in or on winemaking equipment are suitable for use in food production facilities.
 Check that food additives and processing aids are permitted for use in winemaking (refer
to Appendix 2) and are food grade.
Guidance note: The checks in the first two bullet points may be carried out by checking with the supplier; or by
referring to product information data sheets, certificates of analysis or material safety data sheets. These may be
available online.
 Check food additives and processing aids upon receipt to ensure:

 that they are correctly identified; and
 that there is no contamination or damage to the packaging or the product.
 Check dry goods (corks, filters, etc.), bottles and other wine-contact packaging upon
receipt for signs of contamination or damage.
 For incoming bulk wine, juice or concentrate, keep records of the following (refer to
Appendix 1):
 quantities purchased; and
 the identity and quantities of any additives added into the bulk wine, juice or
concentrate up to the time of receipt by the winery.
Guidance notes: Best practice is to record the batch numbers of individual inputs, particularly where large quantities
of inputs are purchased.
Records of quantities and additions are necessary to ensure that total additions for the finished wine will be in
accordance with the requirements of the Food Standards Code.
5.2 IDENTIFICATION AND STORAGE OF GOODS
 Clearly and correctly identify all food additives, processing aids, non-food chemicals (e.g.
cleaning and maintenance compounds).
 Store all non-food chemicals in a designated area segregated from food additives,
processing aids, dry goods, bottles and other wine-contact packaging materials.
 Maintain a list of all chemicals (food and non-food) used and held in the premises. An
example record keeping form is provided in Appendix 3.
 Remove, cover or otherwise protect exposed dry goods, food additives, processing aids,
bottles and other wine-contact packaging prior to the use of chemicals (e.g. during
cleaning) that may result in their contamination.
 Store food additives, processing aids, dry goods, bottles and other wine-contact packaging
materials in a manner that minimises their contamination or damage.
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Chemicals and Winemaking Inputs
Guidance notes: Glass bottles and other non-perishable packaging or dry goods may be stored outside provided that
they are adequately protected or covered to prevent contamination.
Food and non-food chemicals may be stored in separate parts of the storage area as long as
they are properly labelled and clearly and physically distinguished from one another.
5.3 USE OF NON-FOOD CHEMICALS
 Follow the manufacturer’s instructions for use of non-food chemicals.

 Ensure directions for use for all non-food chemicals are readily available to the user, for
example: stated on the label, posted on the wall of storage / preparation areas or in
readily-available product information data sheets.
 Do not re-use non-food chemical containers for any other purpose.
5.4 WINEMAKING ADDITIONS
Ensure that all winemaking additions are in accordance with the requirements of the Food
Standards Code (refer to Appendix 2).
 Keep records of any additions to commodities, juice, or wine, including the following
(refer to Appendix 1):
 identity of the additive;
 amount or volume added;
 date of addition; and
 batch/wine into which the addition was made; and
 if conducted, any chemical analysis pre/post the addition
5.5 CONTAMINATION
 If contamination is detected in any bottles or other wine-contact packaging, clean and

sanitise the affected packaging material, as necessary, before use. If the affected
packaging cannot be effectively cleaned and sanitised, do not use it for packaging wine.
 If broken bottles are detected, as soon as practical:
 set aside any affected pallets;
 remove and discard broken bottles; and
 visually inspect other bottles on the pallet for signs of glass particles, and discard or
thoroughly rinse and drain, as necessary, to remove any glass particles.
 If contamination is detected or suspected in any food additive, processing aid or dry
goods, either reject it, or remove it from use until the contamination has been eliminated
or managed.
 If wine has been released for retail sale, you may need to consider a recall. Refer to
Section 14 Recalls.
 Keep records of the following:
 date, nature and extent of the contamination; and
 steps taken to minimise, manage or eliminate that contamination.

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Water
6 Water
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6.1 WATER CRITERIA
 Ensure all water used for winemaking or for cleaning and sanitation of winemaking
equipment is “clean water”.
 Ensure that water supplied by the winemaker solely for their own use, e.g. bore water, rain
water, surface or ground water, is tested at least once every year. The test for E.coli must
be done by an approved laboratory (see Guidance note). The test for turbidity can be done
in-house if the correct equipment is available, and maintained and calibrated. It is
considered “clean water” if it meets the following criteria:
 Escherichia coli – less than 1 in any 100 ml sample;
 turbidity – must not exceed 5NTU.
Guidance note: Town supply and water supplied by a third party that is shown to meet the requirements of the Health
Act 1956 is considered to be “clean water”.
 Every new source of bore water, rain water, surface or ground water must be tested before
use to ensure it meets the criteria for “clean water”.
 When there is any environmental change around the water source that may affect its
quality (e.g. flooding), the water should be re-tested within one month.
 If the water does not meet the criteria for “clean water”, re-test the water as soon as
practical. If the re-tested water still fails to meet the clean water criteria, that water cannot
be used for winemaking. Check the MAF website for water management guidelines and
options.
Guidance note: A list of approved water testing laboratories is available on the MAF website:
6.2 RECORD KEEPING
 If using bore water, rain water, surface or ground water, retain records of the results of the
annual water test and, if relevant, any other actions undertaken.
 If any contamination from unclean water occurs or is detected in any wine, record the:
 date, nature and extent of the contamination; and
 any steps taken to eliminate, minimise, or manage that contamination.

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Winemaking Equipment
7 Winemaking Equipment
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 Ensure that winemaking equipment is constructed from materials that are suitable for
making wine, and is maintained in adequate condition to avoid contamination of
commodities or wine.
 Ensure that any repairs or maintenance work carried out on plant or equipment does not
result in contamination of the wine, e.g. by cleaning on completion; visual checking;
making an inventory of movable items removed and replaced.
 Visually inspect winemaking equipment for potential sources of contamination in wine at
a minimum, as close as practical before making wine each season, and then as necessary.
Refer to the pre-season checklist in Appendix 4.
 Remove any potential source of contamination detected in any winemaking equipment
and, if necessary, clean and sanitise the equipment before use.
 Cleaning and sanitation must include adequate rinsing and drainage to remove all traces of
cleaning and sanitising chemicals.
 Ensure that winery staff are aware of and exercise good personal hygiene and hygienic
practices. Amenities including hand washing facilities should be provided for this
purpose.
Guidance note: Wood is a suitable material for winemaking equipment.
Best practice is to set out cleaning and sanitation procedures in a Standard Operating Procedure.

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Cleaning and Sanitation
8 Cleaning and Sanitation

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8.1 WASTE
 Keep general refuse held within, or in the vicinity of the winery in covered containers and
ensure they are emptied frequently.
 Remove winemaking waste that may introduce hazards to wine as soon as practical.
 Locate waste depots outside winery buildings, and remove waste stored in depots from the
site on a regular basis.
Guidance notes: Best practice is to set out cleaning and sanitation procedures in a Standard Operating Procedure.
8.2 PESTS
 Keep the winery free from waste or debris that may provide potential food sources or
breeding sites for pests.
 Visually inspect the winery for pests or signs of pest activity prior to the start of each
season. Take steps to manage or eliminate pests within the winery. Refer to the pre-
season checklist in Appendix 4.
 Do not locate bait stations and insecticides in areas or use them in such a way as to cause
potential contamination of wine.
Guidance note: Best practice is to set out pest control procedures in a Standard Operating Procedure.

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Dealing with Contaminated Wine
9 Dealing with Contaminated Wine

 If contamination occurs in wine:
 quarantine the wine until it can be re-processed to remove the contamination, or
 if the contamination cannot be removed, consider the wine unfit for human
consumption and ensure that it is appropriately disposed of; and
 clean and, if necessary, sanitise affected plant and equipment prior to reuse; and
 maintain records of contamination incidents.

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Bottling / Packaging
10 Bottling / Packaging
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10.1 PACKAGING EQUIPMENT AND PREMISES

 Ensure that bottling and wine-contact packaging equipment comply with the relevant
provisions of Section 5 of this Code.
 Ensure that fillers, cappers and corkers are set up and maintained properly to avoid
chipping of glass.
Guidance Note: Bottling or packaging premises include mobile bottling units. Compliance with standards relating to
the bottling unit and equipment supplied by the bottler is the responsibility of the bottler. Compliance with standards
relating to the winery premises at which the bottling takes place, and any equipment supplied from that winery,
remains the responsibility of the winemaker.
10.2 BREAKAGES ON THE BOTTLING LINE
 Prepare a written Standard Operating Procedure for managing breakages or glass chipping
on the bottling line. Include procedures for:
 immediate stoppage when glass breakage or chipping occurs;
 removal of broken or chipped bottles, as well as all surrounding bottles that may
have been contaminated with glass fragments;
 cleaning and inspection of bottling line to remove any glass fragments; and
 disposal or re-processing of wine in potentially contaminated bottles.
 Ensure that your Standard Operating Procedure is updated to reflect changes in bottling
equipment, plant or procedure. Place a copy of it where it is easily accessible to staff
operating the bottling plant.
Guidance Note: Refer to the Model Standard Operating Procedure for Bottling Line Breakages in Appendix 5.
10.3 RECORD KEEPING
 Keep records of the following:

 volume and identification of the lot being packaged or bottled;
 time and date of packaging or bottling;
 any additives or processing aids used before or during packaging or bottling; and
 the identity of all dry goods used in packaged/bottled.
 Record all glass breakages, including steps taken to eliminate, minimise or manage risk of
contamination, time and date of the breakage and the identity of the wine being packaged
at the time.

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Labelling
11 Labelling
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11.1 LABEL INFORMATION
 Check labels before use to ensure that they comply with the applicable requirements in the
Food Standards Code. Refer to Appendix 6 for guidance on labelling requirements and
the pre-season checklist in Appendix 4.
11.2 RECORD KEEPING
 Where labels are applied at a separate time or place from where the wine is packaged or
bottled, record the:
 date of label application; and
 volume and identification of the lot being labelled.

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Storage and Dispatch
12 Storage and Dispatch

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12.1 IDENTIFICATION
 Identify wine post packaging/pre-dispatch by reference to wine name and lot

identification in such a way that the identity of the wine cannot be accidentally erased or
altered.
12.2 STORAGE OFFSITE
 If wine (finished, unfinished or packaged) is stored offsite but remains in your

(winemaker) ownership, ensure that storage facility complies with the relevant
requirements of this Code.
Guidance note: Contract storage facilities that do not operate as wineries are not required to hold a WSMP. It is still
the wine producer’s responsibility to ensure the storage facility does not introduce hazards to the wine.
12.3 BULK WINE AND PACKAGED, UNLABELLED WINE
 If selling or transferring bulk wine or packaged unlabelled wine, provide the receiver with
information on:
 lot identification
 the type and volume;
 the alcohol content;
 records of all additions, including the presence of any allergens in the wine
(sulphites, fish-(excluding isinglass), milk- or egg-based fining agents) up to the
time of dispatch; and
 details of any contamination or hazards that may be present in the wine.
12.4 RECORD KEEPING
 At dispatch of a particular wine, including bulk and packaged but unlabelled wine, record
the following:
 wine name and lot identification of the wine being dispatched;
 package size and total volume of wine being dispatched;
 identity and address of the customer; and
 date of dispatch.

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Staff and Visitors
13 Staff and Visitors

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13.1 TRAINING
 Ensure that the person responsible for the WSMP is familiar with all requirements of this
Code of Practice.
 Ensure winery staff are adequately trained in all aspects of this Code of Practice that fall
within their duties.
 Ensure staff training records are kept showing the date, content and persons trained. Refer
to the pre-season checklist in Appendix 4.
13.2 HEALTH AND HYGIENE
 Winery staff should exercise good personal hygiene, and hand washing facilities should
be provided for this purpose.
 Visitors to the winery must be accompanied by a staff member at all times, unless they
have a recorded approval from an authorised staff member.
 Winery staff or visitors who are suffering from boils, sores, or infected wounds that are
not securely and adequately covered or bandaged may not enter the winery.
 Ensure that winery staff or visitors who are suffering from a confirmed infectious disease
or acute respiratory disorder, are not permitted to enter the winery.
Guidance note: Best practice is to set out staff hygiene and visitor procedures in a Standard Operating Procedure.

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Recalls
14 Recalls
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14.1 RECALL PROCEDURE
 If wine has been released for sale that is, or is likely to be, harmful to human health:
immediately contact MAF and the agency that verifies the WSMP; and
 assess whether the wine in question needs to be recalled.
Guidance Note: There may be other circumstances where MAF directs wine to be recalled, for example if a wine
label is in breach of wine standards.
Develop and maintain a written recall procedure that covers:

 criteria for deciding when a recall will be initiated;
 designation of persons responsible for conduct of the recall;
 specification of information and resources necessary to conduct the recall;
 requirement to contact MAF and the agency that verifies the WSMP;
 actions to contact persons who have been supplied with the wine in question and
make media and trade announcements;
 quarantine and disposal or re-processing of recalled product.
Guidance Note: Refer to the Model Recall Procedure in Appendix 7.
14.2 REPROCESSING RECALLED WINE
 Recalled wine may be reprocessed, provided that the resulting product will not be harmful
to human health.
 In the case of wine recalled due to the presence of physical contaminants, appropriate
processes including racking and passing through a filter of a size sufficient to remove the
contaminants.
Guidance note: Best practice is to set out reprocessing procedures in a written Standard Operating Procedure.
Common winemaking practice is to use a filter of no more than 0.65 microns.
14.3 RECORD KEEPING
 The Model Recall Procedure in Appendix 7 may be used to aid recall decision-making.
Use this form to retain records about the problem(s) with the affected wine and decisions
made about recall for that wine.

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Appendix 1: Receival, Winemaking and Blending Records

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RECEIVAL RECORD
Use this to record data about incoming fruit juice, concentrate, honey etc. that is to be
fermented into fruit wine, cider or mead.
Date:
Fruit Type:
Fresh / Frozen / Juice / Concentrate:
Amount / Volume:
Supplier:
Note Any Hazards:
Notes:

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WINEMAKING RECORD
Date:
Wine / Batch / Lot Code:
Starting Volume:
Fermentation Record: Date: Notes:
Inputs: Date: Input: Amount / Volume:
Final Volume:

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BLENDING RECORD
Date:
New Wine Batch / Lot Code:
Blend Components: Wine Batch / Lot Code: Volume:
Inputs: Input: Amount / Volume:
Final Volume:
Final Volume:
Analysis: pH: SO2: Alcohol:

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Appendix 2: Permitted Winemaking Additions

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The following winemaking additions are permitted under the Australia New Zealand Food
Standards Code: Permissions for the relevant standards are summarised in the following table.
For further information and updates refer to the Food Standards Code
INGREDIENTS (Standard 2.7.3)

Fruit wine, vegetable wine and cider may contain
Fruit juice and fruit juice products
Vegetable juice and vegetable juice products
Sugars Permitted sugars are defined in Standard 2.8.1.
Honey Honey is defined in Standard 2.8.2
Spices
Alcohol
Water Must be “clean” water (see section 6 of this document)
FOOD ADDITIVES (Standard 1.3.1, Schedule 1)
A food additive is any substance that is not normally consumed as a food in itself and not normally used as an
ingredient of food, but which is intentionally added to a food to achieve a technological function. Food additives or
their by-products may remain in the food.
Additive name Maximum permitted level
Acetic acid, glacial Good Manufacturing Practice (GMP) 1
Ammonium phosphates GMP
Ammonium carbonates GMP
Ascorbic acid GMP
Benzoic acid & sodium, potassium and calcium 400 mg/kg
benzoates
Calcium carbonates GMP
Calcium phosphates GMP
Calcium sulphate GMP
Caramel I – plain 1000 mg/kg
Caramel II – caustic sulphite process 1000 mg/kg
Caramel III – ammonia process 1000 mg/kg
Caramel IV – ammonia sulphite process 1000 mg/kg
Carbon dioxide GMP
Citric acid GMP
Erythorbic acid GMP
Fumaric acid GMP
Lactic acid GMP
Malic acid GMP
Metatartaric acid GMP
Potassium carbonates GMP
Potassium tartrate GMP
Sodium carbonates GMP
Sodium erythorbate GMP
Sorbic acid and sodium, potassium and calcium 400 mg/kg
sorbates
Sorbitan monostearate GMP
Sulphur dioxide and sodium and potassium sulphites Wine containing less than 5 g/L residual sugar: 200 mg/kg
(220, 221, 222, 223, 224, 225, 228) Wine containing more than 5g/L residual sugar: 300 mg/kg
Tannins GMP
Tartaric acid GMP
1
Addition in accordance with GMP means adding the lowest amount necessary to accomplish the desired technological effect.

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PROCESSING AIDS (Standard 1.3.3)
Processing aids are substances that are used in the processing of raw materials, foods or ingredients to fulfil a
technological purpose relating to treatment or processing, but do not perform a technological function in the final food.
Processing aids must be used in the course of manufacture of wine at the lowest level necessary to achieve the
relevant technical function, irrespective of any maximum permitted level specified.
Standard 1.3.3, Clause 2 lists general prohibition on the use of processing aids.
Unless expressly permitted in this standard, processing aids must not be added to food.
Standard 1.3.3, Clause 3 lists generally permitted processing aids:
(a)Foods including water
(b)Food additives listed in Schedule 2 of Standard 1.3.1
(c)Processing aids specified in the table to Clause 3
The most commonly used processing aids for winemaking are listed below. However, Schedule 2 of Standard 1.3.1
and Standard 1.3.3 and any updates should be consulted for a complete listing.
Permitted processing aid Maximum permitted level
Acacia (gum arabic) GMP
Activated carbon GMP
Agar GMP
Alginates (alginic acid, sodium, potassium & calcium GMP
alginates)
Argon GMP
Bentonite GMP
Calcium alginate GMP
Calcium sulphate (gypsum) GMP
Casein GMP
Cellulose (microcrystalline & powdered) GMP
Cupric (copper) sulphate GMP
Cupric citrate GMP – for removal of sulphite compounds in wine
Diatomaceous earth GMP
Dimethyl dicarbonate 200mg/kg
Polydimethylsiloxane (Dimethyl polysiloxane) GMP
Egg whites GMP
Enzymes Refer to Std 1.3.3 Clauses 15-17 for permissions for specific
enzymes
Ethyl alcohol GMP
Hydrogen peroxide 5mg/kg – as bleaching agent or for removal of sulphur
dioxide
Ion exchange resins GMP, Refer to Std 1.3.3, Clause 8 for permissions for
specific ion exchange resins
Isinglass ( and other fish collagens) GMP
Kaolin (aluminium silicate) GMP
Lysozyme GMP
Malolactic bacteria GMP
Milk and milk solids GMP
Nitrogen GMP
Oxygen GMP
Phytates (includes phytic acid, magnesium phytate GMP
and calcium phytate)
Polyvinyl polypyrolidone 100 mg/kg
Potassium alginate GMP
Potassium ferrocyanide 0.1 mg/kg
Potassium tartrates GMP
Proteases (proteinases and peptidases) GMP
Silica or silicates GMP
Tannic acid GMP
Yeasts GMP
Yeast nutrients GMP, refer to Std 1.3.3 Clause 18 for permissions for
specific yeast nutrients.
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Version 2 June 2011
Appendix 3: List of Chemicals Stored in the Winery (Food & Non-Food)
Appendix 3: List of Chemicals Stored in the Winery (Food &

Non-Food)
Version 2
June 2011
PART 1: FOOD CHEMICALS
Winemaking Additives and Processing Aids

Supplier Product Batch/Lot Quantity Best before/Use by Food Grade 
Completed By: Dated:

25
Version 2 June 2011
Appendix 3: List of Chemicals Stored in the Winery (Food & Non-Food)
PART 2: NON-FOOD CHEMICALS
Cleaning Products and other Non-food Chemicals

Supplier Product Batch/Lot Quantity Best before/Use by Suitable for use in Food
Protection facilities 
Completed By: Dated:

26
Version 2 June 2011
Appendix 4: Wine Standards Management Plan Pre-Season Checklist
Appendix 4: Wine Standards Management Plan Pre-Season

Checklist
Version 2
June 2011
Use this checklist to assist in compliance with the WSMP Code of Practice. The checklist
should be completed at a minimum as close as practical before the start of the season and then
as necessary.
1. List all chemicals held in the winery.  Task completed

Checked by:
(List templates attached to this document)
Date: / /
2. Check that non-food chemicals such as cleaning  Task completed
products are safe for use in food production Checked by:
facilities. Date: / /
Outline steps taken:
 confirmation from supplier;
 product information data sheets;
 certificates of analysis;
 material safety data sheets;
 other (give details):
3. Check that winemaking additives and processing  Task completed

aids are food grade. Checked by:
Date: / /
 confirmation from supplier;
 product information data sheets;
 certificates of analysis;
 material safety data sheets;
 other (give details):
4. If used, check that:  Task completed

Checked by:
 bore water;
Date: / /
 rain water;
Attach copy of laboratory analysis obtained within the last 12
 surface water; or
months.
 ground water;
used in winemaking or cleaning is “clean”.
5. Inspect winery and equipment for potential  Task completed
sources of contamination. Checked by:
Date: / /
The winery and winemaking equipment should be
constructed of materials that are suitable for making
wine and maintained in adequate condition to avoid
contamination of juice or wine.
6. Check that winemaking equipment and premises  Task completed
are cleaned and, if needed, sanitised in preparation Checked by:
for vintage. Date: / /
Outline result and steps taken:
Cleaning and sanitation processes must include
adequate rinsing and drainage to ensure that
contamination with cleaning and sanitising chemicals is
prevented.

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Version 2 June 2011
Appendix 4: Wine Standards Management Plan Pre-Season Checklist
7. Inspect winery for pests or signs of pest activity.  Task completed
Checked by:
The winery should be kept free from waste or debris
Date: / /
that may provide potential food sources or breeding
Outline result and steps taken:
sites for pests.
Do not locate or use bait stations and insecticides in
such a way as to cause potential contamination of wine.
8. Nominate someone in your business to check Name/title of nominated person/position:
that wine labels comply with the Food Standards
Code.
9. Check that winery staff are adequately trained on  Task completed
all aspects of the Wine Standards Management Plan Checked by:
that relate to their duties. Date: / /
 provided with copies of relevant documentation;
 induction procedure;
 training – on the job / training sessions;
 other (give details)

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Version 2 June 2011
Appendix 5: Model Standard Operating Practice: Bottling Line Breakage
Appendix 5: Model Standard Operating Practice: Bottling Line

Breakage
1. Application
This procedure must be followed whenever a bottle is broken during de-palletisation or on the
bottling line.
2. Breakage Procedure
Stop the line
Stop the bottling line as soon as a breakage is detected.

Determine the source of the breakage.
Cleaning
General
Remove glass on and around affected parts of the bottling line: use a brush, paper towels or a
vacuum cleaner first. Don’t blast with air or use other methods that might spread fragments.
Follow with a liquid clean down if necessary.
Use a torch after cleaning to detect reflections from any remaining fragments. If fragments
detected, following cleaning procedure until no more fragments detected.
De-palletisation
Remove and inspect all bottles on the track between pallet and filler head and rinse or discard
as necessary to remove risk of glass fragments remaining in the bottle.
Rinser
Remove and inspect all bottles in rinser and rinse or discard as necessary to remove risk of
glass fragments remaining in the bottle.
Filler head
Bottles either side of the breakage or chipping must be removed and wine discarded or re-
processed. Bottles should not be re-used. The number of bottles removed will depend on the
design of the filler unit [specify the number of bottles].
The next bottle filled from the same filler head must be checked for glass fragments by
passing liquid from the bottle through filter paper. Continue checking bottles from that filler
head until no glass fragments are detected.
If the filler head cannot be identified, all bottles in the filler must be removed and discarded or
re-processed. Bottles should not be re-used.

29
Version 2 June 2011
Appendix 5: Model Standard Operating Practice: Bottling Line Breakage
Corker / stopper machine / screwcapper
Bottles either side of the breakage or chipping must be removed and wine discarded or re-
processed. Bottles should not be re-used. The number of bottles removed will depend on the
design of the closure unit [specify the number of bottles].
The next bottle closed by the same corker/stopper/screwcapper head must be checked for
glass fragments by passing liquid through filter paper. Continue checking bottles from that
head until no glass fragments are detected.
The hopper containing corks/stoppers/screwcaps must be checked for glass fragments.
Corrective action
Determine why breakage occurred and rectify to avoid repeating breakage once bottling
resumes, e.g. check the calibration and set-up of the plant and equipment where breakage
occurred.
Sign-off
Breakages must be recorded as part of the WSMP (in Breakage Book or similar), including
number of bottles broken and removed for inspection, the bottle code(s) involved, the
disposition of bottles removed for inspection, cleaning procedures and corrective action
undertaken.
Records must be signed off by the Bottling Line Supervisor before bottling resumes.
3. Re-processing Procedure
Disgorge bottles for re-processing into a receiving tank that is not used for direct supply of the
bottling line. Wine must not be returned straight to the filler tank.
Filter wine through sterile grade cartridges according to standard procedures. Filter off
racking valve, leaving behind any glass that may be present. This may then be filtered using a
standard racking wand with careful observation to ensure that any glass is not picked up.
Any pads used for this operation are not to be back flushed and should only be used for such
filtration.
At the completion record the number of bottles disgorged, the bottle code(s) involved, the
volume of wine recovered and its disposition. Also record any relevant details as to type of
glass recovered and any bottle damage noted.
[Note that the WSMP operator should include health and safety procedures in Standard
Operating procedure as appropriate.]

30
Version 2 June 2011
Appendix 6: Labelling Requirements
Appendix 6: Labelling Requirements

Version 2
June 2011
Mandatory Requirements (Standards 1.2.2, 1.2.2, 1.2.3, 1.2.5, 1.2.9, 2.7.1)

The following requirements in the Food Standards Code apply to all wine for sale in New Zealand.
Legibility (Standard 1.2.9) Any mandatory items must in English, legible and prominent and set out so they are
distinctly contrasted to the background.
Name of food (Standard All wine must bear a name or description sufficient to indicate the true nature of the food
1.2.2) (e.g. “sparkling wine”, “mead” etc,).
Lot identification All wine must bear a lot identification on the package. If there is just one bottling of a
(Standard 1.2.2) particular wine then there is no need for a separate lot number, as the lot is self-defined.
Name and address of All wine labels must bear the name and business address in New Zealand or Australia of
supplier (Standard 1.2.2) the supplier. The “supplier” may be the producing winery, packer, vendor or importer.
The address must be a physical address.
Alcohol declaration All wine must bear an alcohol declaration. The acceptable form for the declaration is
(Standard 2.7.1) ‘ml/100g’ or ‘ml/100 ml’ or ‘x% alcohol by volume’ or words or expressions of the same or
similar meaning – i.e. “% vol” will suffice. Tolerances of the declared alcohol content from
that actual alcohol content are: cider +/- 0.3%, fortified fruit or vegetable wine: +/- 0.5%;
fruit wine (incl sparkling) and fruit or vegetable wine products containing > 6.5% alcohol by
volume: +/- 1.5%.
Net contents (Weights All wine must bear a statement of net contents (e.g. 750ml).
and measures
regulations 1999 and
amendments)
Standard drinks All wine must bear a standard drink declaration. The form of the standard drink statement
(Standard 2.7.1) is: “contains approx. X.X standard drinks”. The formula for calculating the number of
standard drinks is: 0.789 x the actual alcohol content x the volume of the container (in
litres).
Date of labelling Date labelling is not required for bottled wine, but may be for wines with a shorter shelf
(Standard 1.2.5) life, such as bag-in-box.
Allergen labelling All wine must bear a sulphite declaration if it contains more than 10 mg/kg of sulphur
(Standard 1.2.3) dioxide. The form of the statement is: “contains preservative 220” (or 221, 222, 224, 224,
225, 228), “contains sulphites”, or “contains sulphur dioxide”.
A wine label must include an allergen declaration if fish, milk, or egg products are present.
Isinglass is now exempt from allergen labelling, although other fish products still need to
be included in allergen declarations.
Prohibited labelling on Wines are prohibited from bearing health claims, or making representations as to being
wine (Standard 2.7.1 and low in alcohol or non-intoxicating etc.
1.1.A.2)

31
Version 2 June 2011
Appendix 7: Wine Standards Management Plan: Model Recall Procedure
Appendix 7: Wine Standards Management Plan: Model Recall

Procedure
Version 2
June 2011
Recall Policy
In the event a wine needs to be recalled, the winemaker must facilitate the efficient
identification and removal of that wine from the distribution chain including, where
necessary, informing consumers.
What is Recall?
Recall is the isolation and removal of wine from the entire distribution chain, including from
storage, retail, and consumers.
Wine that is removed from the distribution chain but not from consumers is known as
withdrawal, or trade recall.
Reasons Why a Wine May be Recalled
Recalls may be initiated by the winemaker/winery or directed by MAF under the Wine Act
2003 and/or the Food Act 1981.
There are three situations that may require wine to be recalled:
1. where it is unsafe, or it is suspected to be unsafe, for human consumption;
2. where a wine does not comply with wine standards, including the Australia New
Zealand Food Standards Code;
3. where fraud is suspected.
Recall Procedure
Even if the wine falls into one of the above situations, other factors may influence whether or
not the wine needs to be recalled. Refer to the Recall Decision Making form at this end of
this recall procedure.
When a decision has been made to recall a wine, follow the process outlined below. Accurate
records of all decisions and steps taken to resolve the issue must be kept as part of your
WSMP.
Inform MAF
When the decision to recall a wine has been made, inform MAF immediately: on.
operational.response@maf.govt.nz and/or 04 894 2500 or 0800 366 399.
MAF may provide advice and assistance to operators. The operator will issue consumer
advice and/or statements regarding the recall. These must be approved by MAF before
publication. MAF may issue additional advice or statements at any time.
The winemaker should also inform their wine standards management plan verifier.

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Version 2 June 2011
Notify the Distribution Chain
Notify all distributors, storage facilities and customers (telephone, email or fax). Ensure that
all contact details are easily and quickly accessible. Follow up with a ‘Notification of Recall’
notice.
Notify the Consumer
This is likely to include advertisements in the leading daily newspaper in regions where the
wine is sold (paid for by the wine company) and could also include:
 Media releases;
 Notices at locations where the wine has been sold.
Recall Advertisement
The food recall advertisement must meet the following requirements.
Minimum size of 2 columns by 10 centimetres

The advert must have a cross-hatched border
Heading should be “Wine Recall Notice”
No promotional information. Any use of company logo must not detract attention
from the recall message.
 The advertisement should appear in the main body of the newspaper, not in the
classified section.
Draft advertisements should be submitted to MAF to ensure wording is satisfactory and avoid
MAF having to issue their own statement.

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Version 2 June 2011
Returned Wine
Accurate records of identities and quantities of returned wine must be kept.

Recalled wine returned to the winemaker must be segregated from other wine. Determine
whether wine can be reprocessed or relabelled and released for sale or whether it must be
disposed of. Keep a record of the decision.
Corrective Action
Corrective action to prevent the issue reoccurring must be undertaken and documented.
Further information
More detailed guidance is on the MAF website:

34
Version 2 June 2011
Recall Decision Making
This form is to aid recall decision making and for record-keeping purposes.
1. Brand / Wine Name
2. Date
3. Company Contact Details
3a. Contact Person / Position
4. Wine Identity Information

Wine name(s)
Lot numbers (if relevant)
Quantity of affected wine
Location of wine (in tank, barrels, bottles, off site
storage in tank, barrels, bottles)
Package sizes
Are lots/batches before and after also affected?
4a. Is ALL the Wine still in Company / Distribution Control (not yet with Consumers)?
□ Yes –Determine whether wine can reprocessed or relabelled and released for sale or must be disposed of.
□ No – Recall possible, proceed with form.
5. Hazard / Non-compliance Details
□ Microbiological contamination
□ Chemical contamination
□ Physical contamination
□ Undeclared allergen (including sulphite)
□ Labelling incorrect
□ Other
Has any testing been done? If yes, details.
Does the product fail to meet a requirement in the

Food Standards Code or a wine standard?
5a. Does the Hazard / Non-compliance have the Potential to cause Harm to Human Health?
□ Yes – recall possible, proceed with form
□ No – recall not required, unless other factors indicate otherwise (see section 10). Company’s own commercial risk to
recall or not.
Corrective action to prevent reoccurrence to be undertaken and documented.
6. Distribution
Where has product been distributed / sold?
How much has been distributed?
Has product been exported? If yes provide

identification for the affected wine, quantities, where
it is in the distribution chain (name of distributors,
name of retailers, countries exported to)?
7. Cellaring Advice
Was there any cellaring advice? If yes, how long?
8. Consumer/Medical Reporting
Have there been consumer complaints relating to
this product?
Any reports of illness?
9. Expert Opinion Details
Any experts consulted? Advice given?

35
Version 2 June 2011
10. Can steps be taken to remove the List details of processing steps that may be used to remove any
hazard/non compliance identified in 5? hazards/non compliances in the affected wine
□ Yes – follow recall procedure
□ No
11. Recall Decision Detail reasons.

□ Yes – follow recall procedure, provide details of
fate of returned product
□ No

36

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Wine Standards Management Plan

Code of Practice Fruit Wine, Cider, Mead

Version 2 June 2011

Requests for further copies should be directed to:

Manager, Food Standards

ISBN 978-0-478-38436-9 (online)

This publication is also available on the MAF website

© Crown Copyright - Ministry of Agriculture and Forestry

Ministry of Agriculture and Forestry Wine Standards Management Plan

3 Document and Record Keeping Requirements 7

5 Chemicals and Winemaking Inputs 9

8 Cleaning and Sanitation 13

9 Dealing with Contaminated Wine 14

12 Storage and Dispatch 17

13 Staff and Visitors 18

Appendix 1: Receival, Winemaking and Blending Records 20

Appendix 2: Permitted Winemaking Additions 23

Appendix 3: List of Chemicals Stored in the Winery (Food & Non-Food) 25

Appendix 4: Wine Standards Management Plan Pre-Season Checklist 27

Appendix 5: Model Standard Operating Practice: Bottling Line Breakage 29

Appendix 6: Labelling Requirements 31

Appendix 7: Wine Standards Management Plan: Model Recall Procedure 32

Ministry of Agriculture and Forestry Wine Standards Management Plan

1.1 PURPOSE AND SCOPE

1.4 OTHER BUSINESSES OPERATING INSIDE THE WINERY

Ministry of Agriculture and Forestry Wine Standards Management Plan

Commodities means any plant material or honey used to make wine.

Ministry of Agriculture and Forestry Wine Standards Management Plan

3 Document and Record Keeping Requirements

 Ensure that documents and records are:

Ministry of Agriculture and Forestry Wine Standards Management Plan

4.1 RECEIPT OF COMMODITIES

 Where practical, visually inspect incoming commodities for evidence of contamination

4.3 RECORD KEEPING

 Keep records of the following (refer to Appendix 1):

Ministry of Agriculture and Forestry Wine Standards Management Plan

5 Chemicals and Winemaking Inputs

5.1 INCOMING GOODS

 Check food additives and processing aids upon receipt to ensure:

5.2 IDENTIFICATION AND STORAGE OF GOODS

5.3 USE OF NON-FOOD CHEMICALS

 Follow the manufacturer’s instructions for use of non-food chemicals.

5.4 WINEMAKING ADDITIONS

 If contamination is detected in any bottles or other wine-contact packaging, clean and

Ministry of Agriculture and Forestry Wine Standards Management Plan

6.1 WATER CRITERIA

6.2 RECORD KEEPING

Ministry of Agriculture and Forestry Wine Standards Management Plan

Guidance note: Wood is a suitable material for winemaking equipment.

Ministry of Agriculture and Forestry Wine Standards Management Plan

8 Cleaning and Sanitation

Ministry of Agriculture and Forestry Wine Standards Management Plan

9 Dealing with Contaminated Wine

Ministry of Agriculture and Forestry Wine Standards Management Plan

10.1 PACKAGING EQUIPMENT AND PREMISES

10.2 BREAKAGES ON THE BOTTLING LINE

10.3 RECORD KEEPING

 Keep records of the following:

Ministry of Agriculture and Forestry Wine Standards Management Plan

11.1 LABEL INFORMATION

11.2 RECORD KEEPING

Ministry of Agriculture and Forestry Wine Standards Management Plan

12 Storage and Dispatch