ORDER OF THE MINISTER OF HEALTH OF THE REPUBLIC OF KAZAKHSTAN

of October 31, 2024 No. 761

About approval of the technical regulation "About Safety of Alcoholic Products"

According to the subitem 1) of article 8 of the Law of the Republic of Kazakhstan "About technical regulation" I ORDER:

1. Approve the enclosed technical regulation "About Safety of Alcoholic Products".

2. To provide to committee of sanitary and epidemiologic control of the Ministry of Health of the Republic of Kazakhstan in the procedure established by the legislation of the Republic of Kazakhstan:

1) the direction of the electronic copy of this order in the Republican state company on the right of economic maintaining "Institute of the legislation and legal information of the Republic of Kazakhstan" the Ministries of Justice of the Republic of Kazakhstan for inclusion in Reference control bank of regulatory legal acts of the Republic of Kazakhstan;

2) placement of this order on Internet resource of the Ministry of Health of the Republic of Kazakhstan;

3. To impose control of execution of this order on the supervising vice-Minister of Health of the Republic of Kazakhstan.

4. This order becomes effective after sixty calendar days after day of its first official publication.

It is approved Ministry of Trade and integration of the Republic of Kazakhstan

It is approved Ministry of national economy of the Republic of Kazakhstan

It is approved Ministry of Finance of the Republic of Kazakhstan

Approved by the Order of the Minister of Health of the Republic of Kazakhstan of October 31, 2024, No. 761

Technical regulation "About Safety of Alcoholic Products"

Chapter 1. Scope

1. This technical regulation "About Safety of Alcoholic Products" (further – the technical regulation) is developed according to the subitem 1) of article 8 of the Law of the Republic of Kazakhstan "About technical regulation" and establishes obligatory for application and execution in the territory of the Republic of Kazakhstan requirements to the alcoholic products released in the territory of the Republic of Kazakhstan, the related requirements to production processes, storages, transportations (transportation), realization and utilization, and also the requirement to marking and packaging of alcoholic products for ensuring its free movement.

2. This technical regulation is developed for the purpose of protection of life and health of the person, property, the environment, life and health of animals and plants, the prevention of the actions misleading consumers of alcoholic products concerning its appointment and safety.

3. This technical regulation extends to the alcoholic products released in the territory of the Republic of Kazakhstan.

4. Objects of technical regulation of this technical regulation are:

alcoholic products;

the production processes connected with requirements to alcoholic products, storages, transportations (transportation), realization and utilization.

5. This technical regulation does not extend on:

1) the activities connected with production and turnover of alcohol-containing food products of animal origin (including koumiss, kefir, ayran, shubat), and also the kvass received by the spirit fermentation and soft drinks made with use of the alcoholized infusions of herbs and wine materials;

2) the activities connected with production and turnover of alcohol-containing non-food products: medicinal, washing and disinfectants, paint and varnish and perfumery and cosmetic products, other similar goods;

3) the alcoholic products following en route through the territory of the Republic of Kazakhstan;

4) the alcoholic products made in the scientific purposes and also the samples imported for laboratory researches (testing);

5) the alcoholic products made by physical persons for private use without the purpose of its subsequent realization in the territory of the Republic of Kazakhstan;

6) products containing ethyl alcohol according to the list according to appendix 1 to this technical regulation.

7) the alcoholic products exported according to agreements in foreign trade out of limits of the territory of the Republic of Kazakhstan.

Chapter 2. Terms and determinations

6. In this technical regulation the following terms and determinations are applied:

1) alcoholic products – the food products made without use or with use of the ethyl alcohol made from food raw materials, and (or) alcohol-containing food products with volume fraction of ethyl alcohol of more 0,5 of percent, except for products to which requirements of this technical regulation do not extend.

Alcoholic products are subdivided into such types as ethyl alcohol, alcoholic drinks, low alcohol drinks, wine-making products, distillates, brewing products, medovarenny products, alcohol-containing food products.

2) low alcohol drinks – the alcoholic products with content of ethyl alcohol (fortress) in finished goods less than 7 percent made without use or with use of the rectified ethyl alcohol and (or) alcohol-containing food products, the prepared (corrected) water or mineral water with general mineralization no more than 1 g/l containing ingredients which use is provided by the document (documents) according to which alcoholic products (the standard, the standard of the organization, specifications or other document), including sacchariferous products, acids, carbon dioxide, infusions, extracts of fruit (fruits, berries) and grain raw materials, juice, vegetable raw materials, dairy products, honey and other products of beekeeping (including honey in cells, propolis, забрус, uterine bee milk are made), salts, other alcoholic drinks, nutritional supplements, and not belonging to wine-making and brewing products;

3) the low alcohol alcoholized drink – the low alcohol drink made with use of drinking or mineral water, the rectified ethyl alcohol and (or) distillates without addition or with addition of ingredients which use is provided by the document (documents) according to which alcoholic products (the standard, the standard of the organization, specifications or other document), including sacchariferous and vkusoaromatichesky substances are made;

4) low alcohol drink of fermentation – the low alcohol drink with a strength no more than 6 percent made by spirit fermentation of must, complete or incomplete spirit fermentation of the whole or crushed berries, fruit, honey, their mashes and made without addition of ethyl alcohol, and also without use of ethyl alcohol and products made with addition of ethyl alcohol without addition either with addition of carbon dioxide or with saturation by carbon dioxide as a result of fermentation of must;

5) control sample of alcoholic products - the product sample which is selected from the lot of products released for the purpose of the solution of matters of argument between the parties concerning its authenticity and compliance to requirements of this technical regulation;

6) the low alcohol semisweet tinctures of 20-29 percent of tincture, mass concentration of sugar of 40-100 g/l made of semifinished products with use of food ingredients;

7) release of alcoholic products in the address – delivery or import of alcoholic products (including sending from warehouse of the manufacturer or shipment without warehousing) for the purpose of distribution during business activity on non-paid or paid basis;

8) strong drink from distillate apple sustained (kalvadosny) (Calvados) – the wine-making products with volume fraction of ethyl alcohol from 38 to 40 percent made of distillate, apple sustained (kalvadosny), sustained in contact with wood of oak at least 6 months;

9) aperitif – the alcoholic beverage product with a strength from 12 to 35 percent with content of sugar at least 50 and no more than 180 g/l made with use of the food ingredients giving soft taste of bitterness;

10) vodka – the alcoholic drink fortress from 37,5 to 56 percent made on the basis of the rectified ethyl alcohol and the prepared (corrected) water with processing of aqueous-alcoholic solution (sorting) by absorbent carbon and/or other sorbents with the subsequent filtering, with addition or without addition of food ingredients, the representing colourless aqueous-alcoholic solution with taste and characteristic vodka aroma soft, inherent in vodka.

Introduction of plates of gold leaf and/or silver, and/or small products from gold and/or silver of different configuration weighing no more than 3 grams, specially prepared ears and/or grains of different cereal cultures is allowed in bottle with vodka;

11) special vodka – vodka fortress from 37,5 to 45 percent of amount of finished goods, with it is emphasized with the specific aroma and taste received for the account of introduction of food ingredients, and (or) with addition of fragrant alcohols and (or), other aromatic components, made by way of mixing of the rectified ethyl alcohol from grain raw materials with the prepared (corrected) water with the subsequent processing of this aqueous-alcoholic solution by active coal and the subsequent filtering for complete cleaning through quartz sand with the established particle size distribution. Special vodka has specific aroma and taste on sensitivity threshold;

12) beer special - the brewing products with content of the ethyl alcohol formed the beer received as a result of fermentation of beer must in process made of brewing malt, special brewing malt, hop and (or) grain products, brewing hop and (or) hmeleprodukt of the prepared (corrected) water, with use of yeast, or from beer without its conversion changing organoleptic and physical and chemical indicators of beer using or without use of grain, grain products, fruit, sacchariferous products, and (or) fruit and berry and vegetable raw materials, and (or) products of their conversion, natural aroma-producing fruit substances, sacchariferous products, and (or) vkusoaromatichesky additives. Beer special shall be prepared without addition of ethyl alcohol, in case of condition of keeping of brewing malt and (or) special brewing malt in number of at least 50 percent, sacchariferous products no more than 30 percent from the mass of brewing raw materials. Content of beer in beer special shall be at least 80% about.;

13) special wine – the wine with volume fraction of ethyl alcohol from 15 to 22 percent made as a result of complete or incomplete spirit fermentation of the whole or crushed berries of fresh grapes or fresh grape must with addition of the rectified ethyl alcohol of food raw materials or wine distillate, sacchariferous substances of grape origin;

14) special fruit wine – the fruit wine with volume fraction of ethyl alcohol from 15,0 to 22 percent made of the fermented fruit must with addition of the rectified ethyl alcohol from food raw materials or the rectified fruit alcohol or fruit distillate, sacchariferous substances;

15) table wine – wine, with volume fraction of ethyl alcohol from 8,5 to 15 percent, made as a result of complete or incomplete spirit fermentation of the whole or crushed berries of fresh grapes or fresh grape must;

16) wine fruit table – wine from 6 to 15 percent, fruit with volume fraction of ethyl alcohol, made as a result of complete or incomplete fermentation of crushed fruit (one type or several types) or must fruit without sweetening or with sweetening;

17) table wine – the fruit wine made as a result of complete or incomplete spirit fermentation of the crushed fruit or fruit must with volume fraction of ethyl alcohol from 1,5 to 15,0 of percent with addition or without addition of sacchariferous substances;

18) alcoholic drink from grain raw materials – alcoholic drink with a strength from 35 to 70 percent, with addition of the rectified ethyl alcohol, made of the unrestrained or sustained grain distillates without addition or with addition of sugar and other sacchariferous products, natural vkusoaromatichesky substances, sugar dye, the prepared (corrected) water, with addition or without addition of the semifinished products of alcoholic beverage production made on the basis of grain distillates (the alcoholized infusions, fruit drinks);

19) wine fruit fortified special technology – wine fruit fortified, made with use provided by the document (documents) according to which alcoholic products (the standard, the standard of the organization, specifications or other document), the processing methods giving fault characteristic organoleptic properties are made;

20) bitters – the tincture with a strength from 25 to 60 percent with content of general extract no more than 30 g/l made with use of the food ingredients giving smack of bitterness;

21) the beer clarified – natural or artificial department of suspended particles and yeast.

22) alcoholic drink honey – the medovarenny products with volume fraction of ethyl alcohol from 8,5 to 35 percent made as a result of complete or incomplete spirit fermentation of must honey without addition or with addition of the rectified ethyl alcohol, distillate honey, distillate fruit, honey, the concentrated fruit juice, the caramelized sugar for adjustment of color, with saturation or without saturation by carbon dioxide, having the prevailing aroma and taste of honey.

Use to 30 percent of fresh mashes of the fruit, alcoholized fruit juice is allowed;

23) alcoholic drink honey nectar – the alcoholic drink with dominance of aroma of honey with a strength at least 22 percent made by aromatization of mix of the fermented must honey and distillate of the honey and (or) rectified ethyl alcohol, containing at least 30 percent of ready-made product, fermented must honey from amount, with addition of natural vkusoaromatichesky substances and honey; for sweetening and aromatization of drink only honey and natural vkusoaromatichesky substances and medicines can be used;

24) the name of alcoholic products – the word or group of words, including the category and (or) type of alcoholic products intended for designation of alcoholic products under which it is released;

25) the name of the place of origin of alcoholic products protected (the protected name by origin) – the designation which is representing or containing the modern or historical, official or unofficial, full or abbreviated name of the country, residential or rural location, area or other geographical object, and also the designation derivative of such name and became known as a result of its use in respect of alcoholic products which meet the following requirements:

characteristics and quality of the corresponding alcoholic products mainly or are exclusively connected with this geographical object with natural and (or) human factors inherent in it;

alcoholic products are made only of the raw materials which are grown up and permitted for production of alcoholic products in this geographical object;

production of the corresponding alcoholic products is limited to this geographical object.

26) legal protection according to the legislation of the Republic of Kazakhstan is provided to the name of the place of origin of alcoholic products, or it is protected owing to international treaties.

27) consumer properties of alcoholic products – the organoleptic and physical and chemical characteristics inherent in alcoholic products distinguishing alcoholic products of different types and names from each other;

28) batch of alcoholic products – certain quantity or amount (one circulation, blend and the reservoir) of alcoholic products of one name, one date of pouring which is equally packed, made by one manufacturer according to one regional (interstate) or national standard, and (or) the standard of the organization, and (or) other documents of the manufacturer shown to the simultaneous acceptance accompanied with the shipping documentation providing movement of alcoholic products;

29) conversion of alcoholic products – set of the technological transactions allowing to correct the alcoholic products which are not conforming to requirements of this technical regulation for the purpose of its further use for the intended purpose;

30) distillate apple young for apple brandy – distillate fruit with volume fraction of ethyl alcohol from 62 to 70 percent, made by distillation of dry apple table wine by filling (wine materials), not undergone to endurance in contact with oak wood;

31) blending – processing method of mixing of one or different types of alcoholic products and (or) components for the purpose of receipt of new properties and characteristics;

32) water specially prepared (corrected) - the water prepared (corrected), applied in production of alcoholic products with the protected name of the place of goods origin and which underwent additional processing according to the technology registered in accordance with the established procedure in the field of intellectual property;

33) special brewing malt – the malt from brewing barley or other grain made with use of processing methods of processing of grain, including solodorashcheniye for the purpose of emergence in malt or brewing products of specific properties and characteristics;

34) low alcohol alcoholic beverage products – alcoholic beverage products with volume fraction of ethyl alcohol of 15 - 29 percent, mass concentration of sugar of 40-100 g/l;

35) assemblage (blending, egalization) – processing method of mixing of the alcoholic products of the same type having distinctions in physical and chemical and (or) organoleptic characteristics for the purpose of production of alcoholic products of the same type, homogeneous on structure;

36) fermentative mix – the mix of cuvee, drawing (reservoir) liqueur and distributing of net culture of yeast of net culture intended for carrying out secondary fermentation by reservoir method;

37) must fruit sbrozhenno-alcoholized (the fruit (wine material) sbrozhenno-alcoholized wine filling) – the semifinished product with volume fraction of ethyl alcohol of 16 percent made as a result of spirit fermentation of must fruit or crushed fruit to volume fraction of ethyl alcohol of natural fermentation at least 5 percent with the subsequent addition of the rectified ethyl alcohol, distillate fruit rectified, distillate fruit, intended for production of different types of wine-making products and not subject to realization to the consumer as ready-made product;

38) fermentation of must – processing method of transformation of sugars of must ethyl alcohol, the carbon dioxide and other substances which are formed as a result of life activity of yeast;

39) barmy distributing – biomass of active cages of net culture of yeast in the quantity sufficient for the fermentation of carbohydrates of must or alburnum arriving on fermentation;

40) balm – alcoholic beverage product with a strength at least 20 percent with content of general extract (solids) at least 50 g/dm3 from brown till dark brown color with spicy aroma, prepared from food ingredients and semifinished products which part herbs and sugar dye can be;

41) enrichment – processing method of increase in natural volume fraction of ethyl alcohol in wine no more than for 4 percent by addition to must grape before fermentation or during fermentation of must grape concentrated rectified or concoction of must by reverse osmosis or chilling (winterizing), in fruit wine – by addition of sucrose, white sugar, granulated sugar, refined sugar, must fruit or mashes fruit concentrated;

42) alcoholic drink honey dessert – the medovarenny products with volume fraction of ethyl alcohol from 15 to 17 percent made as a result of complete or incomplete fermentation of must honey without addition or with addition of honey or made of the fermented must honey without addition or with addition of the concentrated fruit juice, with addition of the rectified ethyl alcohol, distillate fruit, distillate honey. Use to 30 percent of fresh must fruit, and (or) juice of the fruit alcoholized and (or) sbrozhenno-alcoholized, and (or) recovered fruit juice is allowed;

43) alcoholic drink honey table – the medovarenny products with volume fraction of ethyl alcohol from 8,5 to 15 percent made as a result of complete or incomplete spirit fermentation of must honey with the subsequent addition of honey or without its addition. It is allowed to add to must honey to 30 percent of fresh must fruit and (or) the recovered fruit juice;

44) honey vodka – the alcoholic products with a strength from 35 to 55 percent made by distillation of the fermented must honey, with the subsequent addition or without addition of honey and (or) sugar dye for strengthening of color, having aroma and taste of honey;

45) alcoholic drink honey aerated – medovarenny products with volume fraction of ethyl alcohol from 8, to percent 12,5, with carbon dioxide pressure in bottle at least 300 kPa at temperature of 20 °C, made by artificial saturation of wine drink honey table by carbon dioxide;

46) medovarenny products – the alcoholic products made from honey without addition or with addition of the rectified ethyl alcohol, sugar, distillate honey, distillate of the fruit, concentrated fruit juice, carbon dioxide, fresh mashes of the fruit, alcoholized fruit juice, natural vkusoaromatichesky substances and medicines and having the prevailing aroma and taste of honey;

47) wine young – the wine and table wine realized within 90 days

48) distillate honey – the distillate with volume fraction of ethyl alcohol from 52 to 86 percent made by distillation of the fermented must honey either wine drink table honey in bulk, or wine drink honey fortified;

49) must honey – water solution of honey with volume fraction of ethyl alcohol no more than 1 percent;

50) brandy five-year-old – the wine-making products with volume fraction of ethyl alcohol at least 40 percent made of distillates wine for the brandies (distillates cognac) sustained in contact with oak wood at least 5 years;

51) cognac five-year-old – the cognac made of the cognac distillates sustained at least five years in contact with oak wood: the oak barrels, oak quarrystones or reservoirs (enameled or from stainless steel) with oak staff-wood;

52) bitter – the alcoholic drink with volume fraction of ethyl alcohol at least 15 percent made by way of aromatization of ethyl alcohol from food raw materials natural and identical natural the vkusoaromatichesky substances and additives received by maceration of medical plants, roots and orange-peels;

53) bragorektifikation – process of receipt of the rectified ethyl alcohol of distiller's wort with subsequent its cleaning of the accompanying flying impurity by means of bragorektifikatsionny installation;

54) brandy – the wine-making products with volume fraction of ethyl alcohol at least 36 percent made of distillate wine for brandy (distillate cognac) without addition or with addition of distillate wine rectified in the quantity which is not exceeding 50 percent from amount of anhydrous ethyl alcohol in end product, sustained in contact with oak wood at least six months. Brandy does not contain fragrances, it is allowed to add only sugar dye for improvement of color;

55) wine distillate (cognac distillate) strong drink for brandy-vinodelatelnaya products (alcoholic products) received by fractional distillation (distillation) through pouring (wine materials) of the table wine made of the cognac distillates contacting to oak wood, with volume fraction of ethyl alcohol at least 40 percent, made at least 3 years the standard, specifications or other document), brandy of which grapes grades are made;

56) distillate wine sustained for brandy – distillate wine for brandy (distillate cognac) with volume fraction of ethyl alcohol from 55 to percent 72,4, received by endurance of distillate wine young for brandy in permanent contact with oak wood during the entire period of endurance;

57) foreign inclusions – the inclusions of the different nature not inherent to alcoholic products (the splinters, pieces of paper, scale and other foreign objects brought from the outside);

58) bourbon – the alcoholic drink made of grain raw materials which at least 51 percent from total quantity corn, with volume fraction of ethyl alcohol constitutes at least 40 percent, with the subsequent endurance of distillate, with a strength no more than 80 percent, in the new, burned inside wooden barrels, with a capacity no more than 700 liters, within at least 2 years and with blending by the prepared (corrected) water;

59) Vermouth – the wine flavored in which characteristic organoleptic properties are reached generally with use of the substances containing in wormwood (Artemisia), received by insisting and (or) maceration. For sweetening only the caramelized sugar, white sugar, granulated sugar, the refined granulated sugar, must grape, must grape concentrated are used;

60) whisky – the alcoholic drink with volume fraction of ethyl alcohol at least 40 percent with specific aroma, taste and color made by one or repeated distillation of the fermented must of grain of cereals and/or solozhenny barley and the malt prepared from it with the subsequent endurance of distillate the fortress of no more 94,8 of percent in contact with wood of oak with a capacity no more than 700 liters within at least 3 years with addition or without addition of the prepared (corrected) water. Depending on the used raw materials emit the malt, blended whisky and its blending with the prepared (corrected) water or without that; depending on the used raw materials are emitted the malt, grain, one-malt, one-grain and mixed whisky. Do not add ethyl alcohol and vkusoaromatichesky substances to whisky, except for sugar dye for change of color of drink;

61) whisky distillate (distillate grain sustained) – the distillate received in the way one – or repeated distillation (distillation) and/or bragorektifikation of the fermented must from grain of cereal cultures and (or) the malt prepared from it with the subsequent endurance of distillate with volume fraction of ethyl alcohol of no more 94,8 of percent in oak barrel with a capacity no more than 700 l at least 3 years;

62) wine gassy – wine or wine table with volume fraction of ethyl alcohol from 8,5 to 12,5 of percent and carbon dioxide pressure in bottle at least 300 kPa at temperature of 20 °C made by artificial saturation by carbon dioxide of table wine filling (wine material) or wine in bulk without addition or with addition of sacchariferous products (the must grape concentrated, must grape concentrated rectified, sugar);

63) wine gassy pearl – wine or wine table with volume fraction of ethyl alcohol from 8,5 to 12,5 of percent and carbon dioxide pressure in bottle from 100 to 250 kPa at temperature of 20 ° C, made by artificial saturation by carbon dioxide without addition or with addition of sacchariferous products (the must grape concentrated, must grape concentrated rectified, sugar);

64) wine fruit aerated – wine fruit table with volume fraction of ethyl alcohol from 6 to 12, percent and carbon dioxide pressure in bottle at least 250 kPa at temperature of 20 °C, made by artificial saturation by carbon dioxide;

65) the wine drink aerated – wine drink with volume fraction of ethyl alcohol from 8,5 to percent 12,5, with saturation by wine carbon dioxide in bulk, with carbon dioxide pressure in bottle at least 300 kPa at temperature of 20 °C;

66) pearl carbonated wine drink – the wine drink aerated with volume fraction of ethyl alcohol from 8,5 to 12,5 of percent and carbon dioxide pressure in bottle from 100 to 250 kPa at temperature of 20 °C.

67) geographical specifying – designation which identifies alcoholic products as occurring from the territory or the region or the area in this territory and also as products of other regions of the world where certain quality, the reputation or other characteristics of alcoholic products substantially contact its geographical origin;

68) person authorized by the manufacturer – the legal entity registered in the procedure established by the legislation of the Republic of Kazakhstan in its territory who based on the relevant document from the manufacturer (including with the foreign manufacturer) performs actions on behalf of this manufacturer in case of assessment of conformity and release of alcoholic products in the address and also bears responsibility for discrepancy of alcoholic products to requirements of the technical regulation of the Republic of Kazakhstan;

69) the manufacturer – the legal entity (including the foreign manufacturer) performing on its own behalf production or production and sales of products and responsible for its compliance to requirements of technical regulations of the country of production of products, who is not contradicting this technical regulation;

70) water prepared (corrected) - the water with the level of content of mineral and organic substances subjected to softening, demineralization, deodorization, desalting, deferrization, filtering of drinking water and preparation by other methods. Simultaneous use of different methods of preparation of water is allowed;

71) the alcoholic grain distilled drink from grain raw materials – the alcoholic drink with a strength from 35 to 60 percent made of the unrestrained or sustained grain distillates without addition or with addition of sugar and other sacchariferous products, natural vkusoaromatichesky substances, sugar dye, the prepared (corrected) water;

72) drink dessert – the alcoholic beverage product with a strength from 12 to 16 percent with content of sugar at least 140 and no more than 300 g/l made of semifinished products with addition of food ingredients;

73) alcoholic drink on the basis of distillates – the alcoholic drink with a strength from 35 to 60 percent with sugar content no more than 100 g/l made of the unrestrained or sustained distillates, from addition of the rectified ethyl alcohol, without addition or with addition of sugar and other sacchariferous products, natural vkusoaromatichesky substances, sugar dye, the prepared (corrected) water;

74) alcoholic drink on the basis of grain distillates – the alcoholic drink with a strength from 35 to 70 percent made of the unrestrained or sustained grain distillates (including the viskovy sustained distillates) without addition or with addition of sugar and other sacchariferous products, natural vkusoaromatichesky substances, sugar dye, the prepared (corrected) water, with addition or without addition of the semifinished products of alcoholic beverage production made on the basis of grain distillates (the alcoholized infusions, fruit drinks);

75) liqueur dessert – liqueur with a strength less than 35 percent with sugar content at least 100 g/l;

Disclaimer! This text was translated by AI translator and is not a valid juridical document. No warranty. No claim. More info