Water additions
Wine, sparkling wine and fortified wine may only contain water that is:
- necessary to incorporate any additive or processing aid specified in Standard 4.5.1 (above), and or
- necessary to facilitate fermentation, or
- incidental to the winemaking process.
Where water is added for the purposes of incorporating processing aids and additives, or where the addition is incidental to the winemaking process, the wine, sparkling wine or fortified wine may not contain more than 70 mL/L water (7 per cent) as a result.
Where water is required to facilitate fermentation, water may only be added to wine, sparkling wine and fortified wine if the water is added to dilute the high sugar grape must prior to fermentation and does not dilute the must below 13.5 degrees Baumé.
Wine must not contain more added water than is consistent with GMP.
Note that in some import markets it is not lawful to sell if water has been incorporated throughout the winemaking process to facilitate fermentation.
The Wine Australia Compliance Guide was last updated June 2026
Disclaimer
This Guide provides general information only and is not a substitute for legal or professional advice. It does not cover all licensing and compliance requirements and may not reflect the most recent legislative changes. Users should refer to the relevant legislation and seek independent advice where appropriate. Wine Australia disclaims all liability for any loss or damage arising from any reliance on this Guide. The information is current as at the date stated herein.