Analytical test
This section has no associated Explanatory Memorandum
27. For the purposes of point J, paragraph 1(a) of Annex VI to Regulation 1493/99 wine must be analysed in accordance with Regulation 2676/90 and must comply with the parameters in the following table.
Analytical tests
| Parameter | Value |
|---|---|
| Alcoholic strength | A minimum of 5.5% alcoholic strength for wines having a natural alcoholic strength of not less than 10% |
| Reducing sugars | No standard required to be met |
| Total acidity | A minimum of 4 grams per litre expressed as tartaric acid |
| Volatile acidity | A maximum volatile acid content as described in point B, paragraph 1(a), (b) or (c), of Annex V to Regulation 1493/99 as read with Annex XVI to Regulation 423/2008. |
| pH | No standard required to be met |
| Free sulphur dioxide | A maximum as defined in point A, paragraphs 1 and 2(a) and (b), of Annex V to Regulation 1493/99 |
| Copper | A maximum of 0.5 mg/l |
| Iron | A maximum of 8 mg/l |
| Sterility | There must be no indication of yeasts or bacteria liable to spoil the wine |
| Protein stability | The wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC |