8. Manufacture of Wine वाइन निर्मिती

The wine shall be manufactured according to the formula and the process of manufacture submitted by the licensee and approved by the State Government.
The spirit required for fortifying wine shall be obtained on an indent in Form BRIND countersigned by the Manufactory Officer from persons authorised to sell or supply such spirit.
The consignment of spirit shall be verified in volume and strength and the receipt of such supply shall be entered in the register in Form BRST.
After the spirit has been received, it shall be stored in one or more vessels or bottles in the spirit room.
Spirit shall be issued from the spirit room to the wine manufacturing room on a requisition from the licensee which shall be made in Form BRQ in such quantities as are required for the fortification of a batch of wine. All spirit so issued shall, in the presence of the Manufactory Officer be added without delay to the batch of wine specified in the application.

On completion of the manufacture of beer or wine, the Brewery Officer or, as the case may be, the Manufactory Officer shall permit the licensee to take free sample ^{[not exceeding such quantity as the commissioner may by order in writing permit for the purpose]} for analysis in the licensee's laboratory and declaration of the true strength of alcohol.
Any quantity left over after analysis shall be immediately brought back to the brewery or, as the case may be, manufactory and mixed with the main bulk of the batch before it is removed to the storage room or the bottling room.
An account of the quantity used by the licensee for analysis shall be maintained in a register in Form BR-II.
The alcoholic strength of beer or wine as declared by the licensee shall be entered by the licensee in a register in Form BR-III.
Immediately after the declaration by the licensee of the alcoholic strength of finished beer or wine and before such beer or wine is removed to the storage room or bottling room the licensee shall make proper entries in the register in Form BR-III.
The Brewery Officer or, as the case may be, the Manufactory Officer shall check the entries, and if they are found in order, he shall initial the relevant entries in the register in Form BR-III.

The licensee shall keep accounts of transactions taking place in every fermentation room in a register in Form BR-IV
Each variety of beer or wine manufacture shall be registered and shall bear a distinctive number in the register in Form BR-III. Such register shall also show the quantity of beer or wine manufactured. In the case of wine, the register shall, in addition, show the receipt and disposal of all spirit issued to the manufacturing room from the spirit room.
As soon as a batch of beer or wine is manufactured, it shall be removed either to the storage room or to the bottling room. It shall then be carefully measured into vats in the storage room and accounted for in a register in Form BR-V or shall be so measured in vessels in the bottling room and accounted for in a register in Form BR-VI. The finished beer or wine stored in the storage room shall be removed to the bottling room whenever required and shall be accounted for in the register in Form BR-VI. As soon as a batch of finished beer or wine is bottled, it shall be removed in bottles to the finished store room and accounted for in a register in Form BR-VII.
^{[In case of a microbrewery and a restaurant-brewery, the licence-holder shall remove his batch of beer, as soon as it is manufactured, to the storage room and the quantity of beer thus transferred, shall be measured by a validated flow-meter installed]}