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Council Regulation (EC) No 1493/1999 (repealed)Show full title

Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (repealed)

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Changes over time for: Division 14.

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14. Liqueur wine: the product:U.K.

A.

Having:

  • an actual alcoholic strength by volume of not less than 15 % vol. and not more than 22 % vol.;

  • an overall alcoholic strength by volume of not less than 17,5 % vol., except for certain quality liqueur wines produced in specified regions (quality liqueur wines psr) appearing on a list to be drawn up;

B.

obtained:

(a)

from:

  • grape must in fermentation; or

  • wine; or

  • a combination of the above products; or

  • in the case of certain quality liqueur wines psr to be determined, grape must or a mixture thereof with wine,

all these products being required, in the case of liqueur wines and quality liqueur wines psr:

  • to be derived from vine varieties which shall be selected from among those referred to in Article 42(5); and

  • with the exception of certain quality liquer wines psr appearing on a list to be drawn up, to have an initial natural alcoholic strength by volume of not less than 12 % vol.;

(b)

and by addition:

(i)

individually or in combination:

  • of neutral alcohol of vine origin, including alcohol produced from the distillation of dried grapes, having an actual alcoholic strength by volume of not less than 96 % vol.;

  • of wine or dried grape distillate, having an actual alcoholic strength by volume of not less than 52 % vol. and not more than 86 % vol.;

(ii)

together with one or more of the following products where appropriate:

  • concentrated grape must;

  • a combination of one of the products referred to in (i) with a grape must referred to in the first and fourth indents of (a);

(iii)

for certain quality liqueur wines psr appearing on a list to be drawn up:

  • either of products listed in (i) individually or in combination;

  • or of one or more of the following products:

    • wine alcohol or dried grape alcohol with an actual alcoholic strength by volume of not less than 95 % vol. and not more than 96 % vol.;

    • spirits distilled from wine or from grape marc, with an actual alcoholic strength by volume of not less than 52 % vol. and not more than 86 % vol.;

    • spirits distilled from dried grapes, with an actual alcoholic strength by volume of not less than 52 % vol. and of less than 94,5 % vol.;

  • together with one or more of the following products, where appropriate:

    • partially fermented grape must obtained from raisined grapes;

    • concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must;

    • concentrated grape must;

    • a combination of one of the products listed in the second indent with a grape must referred to in the first and fourth indents of (a).

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