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Council Regulation (EC) No 1493/1999 (repealed)Show full title
Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (repealed)
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- Revised 01/09/20030.36 MB
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- Revised 01/08/20000.42 MB
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J.Liqueur wineU.K.
1.For the preparation of liqueur wine, the following products shall be used:U.K.
grape must in fermentation; or
wine; or
mixtures of products referred to in the preceding indents; or
grape must or a mixture thereof with wine, for certain quality liqueur wines psr appearing on a list to be drawn up.
2.Furthermore, the following shall be added:U.K.
(a)
in the case of liqueur wines and quality liqueur wines psr other than those referred to in (b):
(i)
the products below, either individually or in combination:
neutral alcohol obtained from the distillation of products of the wine sector, including dried grapes, having an alcoholic strength of not less than 96 % vol. and displaying the characteristics specified by Community provisions;
wine distillate or dried grape distillate with an alcoholic strength of not less than 52 % vol., and not more than 86 % vol., and displaying the characteristics to be determined;
(ii)
together with one or more of the following products, where appropriate:
concentrated grape must;
the product obtained from combining one of the products listed under (i) with a grape must referred to in the first or fourth indent of paragraph 1;
(b)
as regards certain quality liqueur wines psr appearing on a list to be drawn up:
(i)
either the products listed in (a), under (i), individually or in combination;
(ii)
or one or more of the following products:
wine alcohol or dried grape alcohol with an alcoholic strength of not less than 95 % vol. and not more than 96 % vol. and with the characteristics specified by Community provisions, or, in the absence of the latter, by the relevant national provisions;
spirits distilled from wine or from grape marc with an alcoholic strength of not less than 52 % vol. and not more than 86 % vol. and displaying the characteristics specified by Community provisions or, in the absence of the latter, by the relevant national provisions;
spirits distilled from dried grapes with an alcoholic strength of not less than 52 % vol. and less than 94,5 % vol. and displaying the characteristics specified by the Community provisions or, in the absence thereof, by the relevant national provisions;
(iii)
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;
the product obtained from combining one of the products listed under (ii) with a grape must referred to in the first or fourth indent of paragraph 1.
3.The products referred to in paragraph 1 and used for preparing liqueur wines and quality liqueur wines psr may have undergone, where appropriate, only the oenological practices and processes referred to in this Regulation.U.K.
4.However:U.K.
(a)
the increase in natural alcoholic strength by volume may be due only to the use of the products referred to in paragraph 2; and
(b)
derogations may be adopted for specified products, where this is a traditional practice, to permit the use of calcium sulphate to be authorised by the Member State concerned, provided that the sulphate content of the product so treated is not more than 2,5 g/l, expressed as potassium sulphate. Moreover, these products may undergo additional acidification by means of tartaric acid up to a maximum limit of 1,5 g/l.
5.Without prejudice to any provisions of a more restrictive nature which the Member States may adopt for liqueur wines and quality liqueur wines psr prepared within their territory, such products shall be authorised to undergo the oenological practices and processes referred to in this Regulation.U.K.
6.The following are also authorised:U.K.
(a)
sweetening, subject to a declaration and registration requirement, where the products used have not been enriched with concentrated grape must, by means of:
concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol.;
concentrated grape must or rectified concentrated grape must or partially fermented grape must, obtained from raisined grapes, for products to be listed and provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 8 % vol.;
concentrated grape must or rectified concentrated grape must for wines to be listed and provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 8 % vol.;
(b)
the addition of alcohol, distillate or spirits, as referred to in paragraphs 1 and 2, in order to compensate for losses due to evaporation during ageing;
(c)
ageing in vessels at a temperature not exceeding 50 oC, for products to be listed.
7.Without prejudice to any provisions of a more restrictive nature which the Member States may adopt for liqueur wines and quality liqueur wines psr prepared within their territory, the total sulphur dioxide content of such wines, when released to the market for direct human consumption, may not exceed:U.K.
(a)
150 mg/l where the residual sugar content is less than 5 g/l;
(b)
200 mg/l where the residual sugar content is more than 5 g/l.
8.The vine varieties from which the products referred to in paragraph 1 are produced, used for the preparation of liqueur wines and quality liqueur wines psr, shall be selected from those referred to in Article 42(5).U.K.
9.The natural alcoholic strength by volume of the products referred to in paragraph 1 used for the preparation of a liqueur wine, other than a quality liqueur wine psr, may not be less than 12 % vol.U.K.
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