Section 1092 in Rules under the United Provinces Excise Act, 1910
1092. Characteristics of wines of different nomenclature.
- Wine, generally speaking, is the name given to the product obtained on fermentation of grape juice. Products, obtained on fermentation of the pulp or juice of other fruits are termed as"fruit wines". Wines which are the product of natural fermentation caused by yeast naturally present on the skin of fruits, are termed as "natural wines" and generally contains alcohol from 7 to 14 per cent by volume. Sometimes, fortification of the 'natural wine' is effected to prevent from souring in course of transit, particularly to tropical countries, by the addition, as preservation of brandy or some natural spirit. Such 'fortified wines' contain 14-30 per cent, of alcohol by volume. Wines are classified as 'dry' or 'sweet' according to whether sugar content thereof is exhausted by fermentation or not. Wines which effervesce on being poured out of closed containers, either as a result of secondary fermentation going on in the container itself or as a result of dissolution of carbon-dioxide, under pressure before closing the container, are called 'sparkling wines'. Wines which do not effervesce are called 'Still Wines'.
