Food Safetyand Standards (Alcoholic Beverages) Regulations 2018

regulations · 2006 · State unknown

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Parent: THE FOOD SAFETY AND STANDARDS ACT, 2006 (850f1f1d4eb97f1358a8d8224b7603cd80673d56)

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Press note Food Safetyand Standards (Alcoholic Beverages) Regulations 2018 Number of Alcoholic Beverages is being manufactured in India or imported from the various countries since a long time. As per the FSS Act Alcoholic Beverages is also come under the definition of food and FSSAI has mandate for providing safe and wholesome food to public, therefore FSSAI framed the standards for Alcoholic Beverages and notified the same to ensure the safety of Alcoholic Beverages The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 has the standard for only one Alcoholic Beverages i.e. Toddy at clause (1) of the Sub-Regulation 2.10.5 related to Beverages ALCOHOLIC Due to presence of various Alcoholic Beverages and their different requirements with respect to their standards and labelling the seprate regulation for Alcoholic Beverages was proposes and notified. This regulations ie. Food Safety and Standards (Alcoholic Beverages Standards) Regulation, 2018,are the regulations specifying the standards for Alcoholic beverages namely Distilled Alcoholic Beverage (Brandy, Country Liquer; Gin, Rum, Vodka and Whisky, Liquer or Alcoholic cordial), Wines and, Beer: It also specifies the specific requirement for labelling of Alcoholic Beverages in addition to the labelling requirements of Food Safety and Standards (Packaging and Labelling) Regulations, 2011. The specific labelling requirements are declaration of alcohol content; labeling of standard drink; not to contain any nutritional information, no health claim, restriction on words 'non-intoxicating' or words implying similar meaning o label of beverage containing more than 0.5 per cent alcohol by volume, Labelling of wine, Allergen warning, statutory warning etc. These regulation came into force f

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1 · 2.9 ~neutral spirit O neutral alcohol o neutral grain spirit or pure grain alcohol or extra neutral alcohol (ENA) means product obtained by distillation and rectification, with a minimum alcoholic strength of 96 per cent. abv, after alcoholic fermentation of cereal grains, fruits, vegetables, molasses O any other source of carbohydrates of agricul- tural origin; 1.2.10 "pot-still or column distilled spirit" means the product of distillation done either in a pot-still in batches, O in continuous columns; 1.2.11 "psychotropic substance" means substance as defined in the Schedule of the Narcotic Drugs and Psychotropic Substances Act; 1985 (61 of 1985) and rules made thereunder; and substances listed in Schedule E and El of the Drugs and Cosmetic Rules, 1945 1.2.12 rectified spirit" means spirit purified by distillation to achieve strength of not less than 95 per centabv; 1.2.13 standard" means as defined in the Act; 1.2.14 *table" means the tables appended to these regulations; 1.2.15*un-distilled alcoholic beverage or fermented beverage means fermented un-distilled alcoholic beverage such as beer; wine, cider; O any other similar products; 1.2.16 yeast means a unicellular micro-organism responsible for fermentation of sugars to produce ethanol and carbon dioxide 1.3 General requirements: 1.3.1 Alcoholic beverages shall be free from chloral hydrate, ammonium chloride, paraldehyde, pyridine, diazepam O narcotic, psychotropic substances including caffeine ex- cept naturally-occurring caffeine. 1.3.2 The tolerance limit for ethyl alcohol content shall be * 0.3 per cent 10.5 in case of wines) for upto 20 per cent, and +1.0 per cent for more than 20 per cent abv of the declared strength: 1.3.3 Sugar may be added for rounding off of the alcoholic beverage.

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2 · 1 Brandy Brandy is an alcoholic beverage made by distillation of wine. Brandy may be aged or matured to possess aroma and taste characteristic of brandy. Brandy may be of the following types: 2.1.1 Grape brandy: Grape brandy shall be an alcoholic distillate obtained solely from the fermented juice of grapes Distillation shall be carried out to a suitable strength in such a way that the distillate has an aroma and taste characteristics derived from the grapes used and the constituents formed during- fermentation. In case of brandy made from any fruit other than grapes, the name of the fruit shall be pre-fixedwith the word Brandy 2.1.2 Blended brandy: Blended brandy is mixture of minimum 2 per cent: of pure grape brandy with any other fruit or flower brandy or neutral spirit Or rectified spirit of agricul- tural origin. If any other fruit brandy is used for blending, the name of such fruit shall be pre-fixed with the word Brandy' It shall possess the characteristic aroma and taste of brandy. The Brandy shall also conform to the general requirement specified in Part and requirements specified in Table 1. 2.2 Country liquors Countryliquors or spirits are alcoholic beverages obtained from distillation of fermented carbohydrates of agricultural origin Country liquors may also be of the following types: 2.2.1 Plain country liquor: Plain country liquor shall be made from alcoholic distillate obtained from fermented molasses, jaggery (Gur), mash of cereals, potato, cassava, fruits, juice Or sap of coconut and palm trees, mahua flowers or any other carbohydrates of agricultural origin 2.2.2 Blended country liquor: Blended country liquor is a blend of an alcoholic distillate, rectified spirit Or neutral spirit

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3 · 1.2.3 Carbonated wine: Carbonated wine is made effervescent with carbon dioxide other than that resulting solely from the secondary fermentation of the wine_ 3.1.3 Fortified wine: Fortified wine is a wine with high alcohol content achieved by the addition of alcohol (brandy or wine spirits or neutral spirit of agricultural origin) provid- ed a minimum 7 .0 per cent comes from fermentation of grapes, grape must and fruits and used as aperitif or dessert wine. Fortified wine may be red or white, dry or sweet 3.1.3.1 Aromatized wine: Aromatized wine is fortified wine to which alcohol (brandy O wine spirits) and extract of aromatic herbs and or spices are added. The aromatized wines are of the following types: Vermouth: Vermouth is a wine having the taste, aroma and characteristics derived from the addition of extract of herbs and spices, attributed to vermouth; and shall be so desig- nated.

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