The Abu Dhabi Department of Culture and Tourism has announced new specifications for the sale and distribution of alcohol – all of which must be met within six months.
The requirements focus on the specifications for different types of alcohol, ensuring each type meets specific requirements with correct labels.
The circular, detailed the rules for the distribution of wine and beers and are as follows:
General alcohol rules in Abu Dhabi
The following general requirements must be met by all types of alcoholic beverage products as:
- The ethyl alcohol and distillates used in the production of alcoholic beverages shall be exclusively of agricultural origin and shall not contain alcohol of synthetic origin or other alcohol of non-agricultural origin.
- The product must be prepared and handled in accordance with suitable sanitary conditions in a manner that maintains the integrity and quality of the product.
- Pesticide residues in the final product must not exceed the permissible maximum residue limits for foods as defined by the Codex Alimentarius Commission or other international references.
- The product must be free of pathogenic microorganisms as well as their secretions in quantities that may be harmful to consumer health.
- The product shall be free from methanol and other toxic alcohols.
- The minimum alcoholic strength shall be 0.5 percent.
Rules for wine in Abu Dhabi
- Shall be free from vinegar smell and taste.
- The maximum concentration of total sulfur dioxide shall not exceed 400 mg/l.
- The maximum concentration of heavy metals shall not exceed 0.2 mg/Lforarsenic and lead and 0.01 mg/L for cadmium.
- Shall be free from artificial colorants.
- The maximum volatile acidity, calculated as acetic acid, shall be 1.5 g/l after sulfur dioxide is excluded.
Rules for beer in Abu Dhabi
- The concentration of mineral pollutants in beer must not exceed the following limits: 0.1 mg/L for arsenic, 0.2 mg/L for copper, 0.02 mg/L for lead, 0.2 mg/L for iron, and 250 mg/L for tin.
- The concentration of diacetyl shall not exceed 0.2 mg/L.
- Shall be free from artificial sweeteners, flavors and colorants, except for caramel.
Rules for production, packaging, transport and storage
- The product shall be produced as per the U.A.E/GSO 1694: General Principles of Food Hygiene.
- The alcoholic beverages shall be packed in clean, sound and appropriate containers that protect it from pollution and damage and preserve its natural characteristics. Packaging materials used shall be in conformity with the requirements laid out in the relevant UAE specifications.
- Transport and handling shall be adequately protected from rain, sunlight or other sources of excessive heat, unwanted odors and other sources of pollution.
- Alcoholic beverages shall be stored in dry, well-ventilated rooms at temperatures between 21-23 °C, free from undesirable odors and protected against insects and rodents.
Rules for labeling of alcohol
The labeling shall be indicated in Arabic and/or English in addition to any other language to include:
- The product name.
- The country of origin.
- In the case of a fermented fruit drink, the type of fermented fruit must be indicated, except for wine made from grapes. The name “wine” is not allowed unless it is made from grapes only.
- The period of maturation or ageing, if stated, where it refers to the youngest alcoholic component of the drink.
- Name, address and trademark of the manufacturer, supplier or importer (if any)
- Percentage of alcohol by volume or alcoholic strength
- Net volume of contents. The actual volume of contents shall not exceed ±3 percent of the volume stated on the product label.
- Shelf life according to the approved standard specifications.
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