{
  "url": "https://openlegislation.uk/wine-regulations-2011/schedule-1/paragraph-3",
  "json_url": "https://openlegislation.uk/wine-regulations-2011/schedule-1/paragraph-3.json",
  "legislation": "uksi/2011/2936",
  "legislation_title": "The Wine Regulations 2011",
  "legislation_url": "https://openlegislation.uk/wine-regulations-2011",
  "path": "schedule/1/paragraph/3",
  "kind": "paragraph",
  "number": "3",
  "heading": "Applicable requirements for wine other than quality sparkling wine",
  "text": "(1) The applicable requirements for wine other than quality sparkling wine are as follows.\n(2) The wine must come from a batch of wine—\n(a) for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 100 hectolitres;\n(b) that has been organoleptically tested to be free from taints; and\n(c) that meets the standards set out in the following table.\nStandards for wine other than quality sparkling wine (PGIs)\nFactor\nStandard to be met\nActual alcoholic strength\nA minimum of 8.5%.\nTotal acidity\nA minimum of 4 grams per litre expressed as tartaric acid.\nVolatile acidity\nIn the case of grape must in fermentation, a maximum of 18 milliequivalents per litre;\nIn the case of white and rosé wines, 18 milliequivalents per litre;\nIn the case of red wine, 20 milliequivalents per litre.\nTotal sulphur dioxide\nIn the case of wine with more than 45 grams per litre of residual sugar, a maximum of 300 milligrams per litre;\nIn the case of red wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre;\nIn the case of white or rosé wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 250 milligrams per litre;\nIn the case of red wine with less than 5 grams per litre of residual sugar, a maximum of 150 milligrams per litre;\nIn the case of white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre.\nFree sulphur dioxide\nIn the case of a dry wine, a maximum of 45 milligrams per litre;\nIn the case of any other wine, a maximum of 60 milligrams per litre.\nCopper\nA maximum of 0.5 milligrams per litre.\nIron\nA maximum of 8 milligrams per litre.\nSterility\nThere must be no indication of yeasts or bacteria likely to cause spoilage.\nProtein stability\nThe wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Sch. 1 omitted (N.I.) (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 14(10)"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2011/2936/schedule/1/paragraph/3",
    "retrieved_at": "2026-10-29T01:48:03.686387+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}