Bulk Wine
Bulk wine is the still wine contained in vessels larger than ten litres and is traded as a bulk commodity. It is produced by fermenting grape juice and is used for blending, bottling, and further processing in the beverage industry.
Prices, specifications and international trade for bulk wine under HS 220429.
Bulk Wine Price
Published reference · Jul 1, 2026
Bulk wine is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
Explore bulk wine pricesBulk Wine Exports and Imports
Spain led reported bulk wine exports in 2025, at $621M.
Compare bulk wine exporting countriesBulk Wine Specifications and Quality
Bulk wine grading factors include Harvest condition, Sorting and cleanliness, and OTA risk management.
Grading Factors
Quality assessment for bulk wine considers Harvest condition, Sorting and cleanliness, and OTA risk management.
- Harvest condition
The health of the grape harvest, including ripeness, sanitary level, and absence of mold, is a primary grading factor for bulk wine.
- Sorting and cleanliness
Grapes must be sorted to remove damaged, insect‑bitten, or mold‑contaminated bunches, and containers used for harvest and transport must be cleaned between loads.
- OTA risk management
In regions at risk of ochratoxin A, the harvest date may be advanced and OTA levels measured in must before winemaking.
Typical Specification Ranges
Bulk wine specifications record alcohol by volume, residual sugar, acidity (titratable acidity). These are typical ranges, not guarantees for an individual lot.
| Alcohol by volume | 8.00–15 % ABV |
|---|---|
| Residual sugar | 0–200 g/L |
| Acidity (titratable acidity) | 3.00–8.00 g/L tartaric acid |
Common Defects
Recorded defects for bulk wine include Mold contamination, Insect damage, and Oxidation.
- Mold contamination
Presence of black mold on grapes or in must, which can render grapes unsuitable for wine production.
- Insect damage
Grapes damaged by insects must be removed to avoid off‑flavors and quality loss.
- Oxidation
Excessive exposure to oxygen during transport or storage can lead to oxidative defects in bulk wine.
Certifications
Certifications documented for bulk wine include ISO 22000, Organic certification, and Codex Alimentarius compliance. Their applicability depends on the individual product and shipment.
- ISO 22000
Food safety management system certification applicable to wine production and bulk handling.
- Organic certification
Certification for wine produced from organically grown grapes, requiring compliance with organic farming standards.
- Codex Alimentarius compliance
Adherence to Codex standards for wine safety, including limits on contaminants such as ochratoxin A.
Bulk Wine Facts and HS Code
Bulk wine belongs to beverage alcohol and other within produce, nuts, spices and food ingredients. Its customs classification covers HS 220429.
Bulk Wine HS Code
| Product type | Finished |
|---|---|
| Position in the chain | Processed |
| Category | Beverage alcohol and other — Produce, nuts, spices and food ingredients |
| HS codes | 220429 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Processing steps for bulk wine include Fermentation of grape must into wine, Clarification and filtration to remove solids, Stabilization and fining to improve clarity and prevent spoilage.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Processing steps |
|
Packaging
Typical bulk wine packaging includes Stainless‑steel tank, Oak barrel, and Bulk tanker truck.
- Stainless‑steel tank
Large, food‑grade stainless‑steel containers used for bulk transport and storage, typically sealed to limit oxygen ingress.
- Oak barrel
Traditional wooden barrels used for aging bulk wine, providing flavor integration and micro‑oxygenation.
- Bulk tanker truck
Insulated tanker trucks designed for transporting wine in bulk volumes exceeding 10 litres.
Uses & Risks
Bulk wine is used in Blending for finished wines, Sale to bottlers, and Culinary applications.
End Uses
- Blending for finished wines
Bulk wine is blended with other wines to create specific flavor profiles for bottling under brand labels
- Sale to bottlers
Bulk wine is purchased by bottling companies that fill bottles for retail distribution
- Culinary applications
Bulk wine is used as an ingredient in cooking and food processing
- Distillation for spirits
Bulk wine can be distilled to produce brandy or other grape‑based spirits
Sourcing risks
| Risk | Mitigation |
|---|---|
Microbial spoilage (Brettanomyces) Food safetyHigh Brettanomyces yeast can proliferate in bulk wine stored in large containers, producing phenolic off‑flavours that degrade quality. | Maintain low storage temperatures, ensure proper sulfur dioxide dosing, and conduct regular microbiological testing during storage and transport. |
Water or alcohol dilution FraudHigh Deliberate addition of water or neutral spirits to bulk wine reduces alcohol content and volume, constituting fraud and compromising label claims. | Perform alcohol strength and density analyses on receipt, use sealed containers with tamper‑evident seals, and audit supply chain partners. |
TCA contamination (cork taint) Food safetyMedium Trichloroanisole can migrate from natural corks into bulk wine, causing off‑odors and making the product unsellable. | Use technical corks or alternative closures, implement strict cork quality testing, and monitor wine for TCA levels before shipment. |
Bulk Wine Questions
- What harvesting practices affect the quality of bulk wine?
- A healthy grape harvest is essential for optimal quality and safety; the harvest date should consider ripeness, sanitary level, and climatic risk, and in high‑risk OTA areas the date may be advanced. Grapes that are damaged by insects, mould, or dirt must be removed before or at harvest, and the harvested grapes should be transported to the winery as quickly as possible to avoid extended waiting.
- How should grapes be handled to reduce contamination before winemaking?
- Containers used for harvest and drying must be kept hygienic, and only undamaged, non‑mouldy grapes should be used. Grapes should be sorted to eliminate damaged or contaminated bunches, placed in a single layer for drying to avoid over‑stacking, and cleaned after each load during transport.