(1) All vessels except casks and fermenting vessels shall be gauged by the Department of weights and Measures under the provisions of the Standard of Weights and Measures (Enforcement) Act, 1985 (Central Act 54 of 1985) and the rules made thereunder.
(2) The gauging certificate issued by the Department of Weights and Measures shall be forwarded to the Commissioner for perusal and for purpose of record.
(3) Re-gauging shall be done by the Department of Weights and Measures once in five years or even earlier if the Commissioner so directs.
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(4) No vessel, which has been altered in shape, position or capacity or repaired, shall be taken into use, unless it has been gauged by the Department of Weights and Measures under the provisions of the Standard of Weights and Measures (Enforcement) Act, 1985 (Central Act 54 of 1985) and the rules made thereunder.
(5)
28. Manufacture of wine:
(1) Wine may be manufactured from fresh grapes, raisins (dried grapes) juice, or other fruits with or without addition to pure cane sugar by the process of fermentation as may be approved by the Commissioner. The alcoholic strength of wine shall be between 8 and 13% v/v for dry wine and 10.5 to 15.5% v/v for sweet wine.
(2) Wines shall be classified as „dry‟ or „sweet‟ according to whether the sugar content thereof is almost exhausted by fermentation or not. Wine 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-di-oxide under pressure before closing the container are called sparking wines. Wines which do not effervesce are called still wines.
(3) The wine may be fortified with Neutral alcohol, Cane Juice, spirit or Grape Spirit or Fruit Brandy to increase the alcoholic strength which shall not exceed 24% v/v or 42% Proof spirit.