GLOSSARY
Beverage wine
Table, sparkling and fortified wine produced for direct consumption and not for distillation.
Fortified wine
Wine to which grape spirit has been added, thereby adding alcoholic strength and precluding further fermentation. Fortified wine must contain at least 150 millilitres/litre and not more than 200 millilitres/litre of ethanol at 20° Centigrade.
Sparkling wine
The product of complete or partial fermentation of wine with contained sugars that has become surcharged with carbon dioxide.
Unfortified wine
Table or sparkling wine which must contain at least 80 millilitres/litre of ethanol at 20° Centigrade. Unfortified wines rely solely on fermentation for their alcoholic strength.
Winemaker
An individual business or groups of businesses under common ownership involved in the production of wine.
Winery
Individual locations having facilities to crush grapes and produce wine.
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