# The Wine Regulations 2011, Paragraph 3: Applicable requirements for wine other than quality sparkling wine

Extent: E+W+S+N.I.

(1) The applicable requirements for wine other than quality sparkling wine are as follows.
(2) The wine must come from a batch of wine—
(a) for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 100 hectolitres;
(b) that has been organoleptically tested to be free from taints; and
(c) that meets the standards set out in the following table.
Standards for wine other than quality sparkling wine (PGIs)
Factor
Standard to be met
Actual alcoholic strength
A minimum of 8.5%.
Total acidity
A minimum of 4 grams per litre expressed as tartaric acid.
Volatile acidity
In the case of grape must in fermentation, a maximum of 18 milliequivalents per litre;
In the case of white and rosé wines, 18 milliequivalents per litre;
In the case of red wine, 20 milliequivalents per litre.
Total sulphur dioxide
In the case of wine with more than 45 grams per litre of residual sugar, a maximum of 300 milligrams per litre;
In 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;
In 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;
In the case of red wine with less than 5 grams per litre of residual sugar, a maximum of 150 milligrams per litre;
In the case of white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre.
Free sulphur dioxide
In the case of a dry wine, a maximum of 45 milligrams per litre;
In the case of any other wine, a maximum of 60 milligrams per litre.
Copper
A maximum of 0.5 milligrams per litre.
Iron
A maximum of 8 milligrams per litre.
Sterility
There must be no indication of yeasts or bacteria likely to cause spoilage.
Protein stability
The wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC.

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Source: https://www.legislation.gov.uk/uksi/2011/2936/schedule/1/paragraph/3 (the official version)
Page: https://openlegislation.uk/wine-regulations-2011/schedule-1/paragraph-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.