WIPO Database of Intellectual Property
Legislative Texts
SOUTH AFRICA
5. Requirements regarding wine.–
(1) Wine shall–
(a) be produced from fresh grapes of a prescribed cultivar that are in such a condition that, after
having been pressed, alcoholic fermentation can occur in the undiluted juice thereof;
(b) be produced by–
(i) the alcoholic fermentation, in accordance with generally accepted cellar practices, of the
juice of such fresh grapes; and
(ii) completing or terminating such alcoholic fermentation; or
(iii) the addition of a prescribed spirit derived from grapes, to the juice of such fresh grapes;
and
(c)
be produced in such a manner that it complies with the prescribed requirements for wine or a
particular prescribed class thereof.
(2) Wine shall not contain a particular prescribed substance to a greater extent than that prescribed.
(3) No person shall, either before, during or after completion or termination of the alcoholic
fermentation referred to in subsection (1) (b)–
(a) add to or remove from the juice of fresh grapes or the wine produced therefrom, any substance
other than a substance prescribed for this purpose; and
(b) so add or remove a substance so prescribed, otherwise than in accordance with the prescribed
manner or conditions.
6. Requirements regarding alcoholic fruit beverages.–
(1) An alcoholic fruit beverage shall–
(a) be produced from the juice of fresh fruit that is in such a condition that alcoholic fermentation
can occur therein without diluting that juice;
(b) except where expressly provided otherwise by regulation–
(i) be produced from the juice of a single kind of fruit only; and
(ii) not be produced from the juice of grapes;
(c)
be produced by the alcoholic fermentation of such juice, or of reconstituted juice obtained from
a concentrate of such juice, or of a mixture of such juice and such reconstituted juice;
(d) be produced by completing or terminating such alcoholic fermentation;
(e) be produced by the application of the prescribed production processes only; and
(f)
be produced in such a manner that it is of a prescribed class and complies with the prescribed
requirements for the class concerned.
(2) An alcoholic fruit beverage shall not contain a particular prescribed substance to a greater extent
than that prescribed.
(3) No person shall, either before, during or after completion or termination of the alcoholic
fermentation referred to in subsection (1) (c)–
(a) add to or remove from the juice of fresh fruit or the alcoholic fruit beverage produced therefrom,
any substance other than a substance prescribed for this purpose; and
(b) so add or remove a substance so prescribed, otherwise than in accordance with the prescribed
manner or conditions.
7. Requirements regarding spirits.–
(1) A spirit shall–
(a) be produced by the distillation or redistillation, in accordance with the prescribed requirements,
of a fermented vegetable article or the distillate obtained therefrom; and
(b) be produced in such a manner that it is of a prescribed class and complies with the prescribed
requirements for the class concerned.
(2) A spirit shall not contain a particular prescribed substance to a greater extent than that
prescribed.
ZA011EN
Marks (Liquors), Act (Consolidation), 17/05/1989 (1993), No. 60 (No. 11)
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