Table, sparkling and fortified wine produced for direct consumption and not for distillation.
The spirit obtained by the distillation of wine in such a manner as to ensure that the spirit possesses the taste, aroma and other characteristics generally attributed to brandy, in acordance with the requirements set out in the Schedule to this Standard.
Normally fermented wine in which the alcohol has been removed and which retains all other components.
Wine used for the purpose of distillation into grape spirit.
All sales of Australian produced wine by winemakers within the scope of the Sales of Australian Wine by Winemakers survey, whether they be wholesale or retail sales, or bulk sales to other wineries outside of the scope of the survey. Excluded are inter-winery sales, sales where the wine will be exported, sales to other winemakers with on-site crushing facilities, sales for ship and aircraft stores, sales of imported wine and the volume of imported wine blended with Australian wine sold domestically.
Exports of wine to overseas ports including sales made by exporters and wine producers.
Feints and low wine
Parts of the distillate which are not useable.
Wine to which grape spirit has been added, thereby adding alcoholic strength and precluding further fermentation. Fortified wine must contain at least 150 millilitres/litre and not more than 200 millilitres/litre of ethanol at 20° Centigrade.
The connection of two pieces of living plant tissue, so that they unite and grow as one plant.
Alcohol spirit of vinous origin used in fortification or as a base for grape flavoured spirits. The spirit is obtained from the distillation of wine, by-products of winemaking or the fermented liquor of a mash of dried grapes and contains methanol in a proportion not exceeding 3 grams per litre at 20° Centigrade of the ethanol content.
Imports cleared for home consumption
Imported goods brought into the country for consumption or further processing, but excluding goods imported with the reasonable expectation of re-export within a limited time.
The area of vines, reported on the ABS Vineyards collection form, grape growers intend to plant or graft after the current harvest, but before the next harvest.
Low alcohol wine
Wine in which the alcohol content has been deliberately reduced or wine which has been produced with a lower alcohol level using either dilution or partial fermentation.
The residue of grape skins and seeds after the juice has been extracted.
The product of complete or partial fermentation of wine with contained sugars that has become surcharged with carbon dioxide.
Table and other grapes
This category refers to grape production that is not used for either winemaking or drying.
Unfermented grape juice
A sweet, clear, non-alcoholic liquid. Winemakers use the term to refer to must which has undergone clarification and stabilisation.
Table or sparkling wine which must contain at least 80 millilitres/litre of ethanol at 20° Centigrade. Unfortified wines rely solely on fermentation for their alcoholic strength.
An individual business or groups of businesses under common ownership involved in the production of wine.
Individual locations having facilities to crush grapes and produce wine.
This page last updated 24 February 2012