xmlns:atom="http://www.w3.org/2005/Atom" xmlns:atom="http://www.w3.org/2005/Atom"

  1. Introductory Text

  2. Article 1.Checks and penalties

  3. TITLE I CHECKS BY THE MEMBER STATES

    1. Article 2.Principles

    2. Article 3.Control bodies

    3. Article 4.Powers of control officials

    4. Article 5.Production potential

  4. TITLE II COMMUNITY CONTROL STRUCTURE

    1. Article 6.The Commission's body of specific officials

  5. TITLE III ASSISTANCE BETWEEN CONTROL BODIES

    1. Article 7.Assistance on request

    2. Article 8.Unsolicited assistance

    3. Article 9.Common provisions

  6. TITLE IV ANALYTICAL DATABANK

    1. Article 10.Purpose of the databank

    2. Article 11.Samples

    3. Article 12.Isotopic analyses

    4. Article 13.Communication of results

    5. Article 14.Compliance with procedures

  7. TITLE V COLLECTION OF SAMPLES FOR CONTROL PURPOSES

    1. Article 15.Request for collection of samples

    2. Article 16.Costs of collection, dispatch and analysis of samples

  8. TITLE VI GENERAL AND FINAL PROVISIONS

    1. Article 17.Conclusive force

    2. Article 18.Penalties

    3. Article 19.Persons subject to controls

    4. Article 20.Repeal

    5. Article 21.This Regulation shall enter into force on the day of...

  9. Signature

    1. ANNEX I

      Instructions for taking samples of fresh grapes and processing them into wine for analysis by the isotopic methods referred to in Article 11

      1. I. SAMPLING OF GRAPES

        1. A. Each sample must consist of at least 10 kg of ripe...

        2. B. When the samples are taken, a description sheet is to...

      2. II. VINIFICATION

        1. A. Vinification must be carried out by the competent body or...

        2. B. The description sheet for vinification is to be drawn up...

    2. ANNEX II

      Questionnaire on the collection and vinification of samples of grapes intended for analysis by isotopic methods

      1. The analytical methods and the expression of results (units) to...

      2. Part I 1. General information 1.1. Sample number: 1.2. Name and function...

        1. 1. General information

          1. 1.1. Sample number:

          2. 1.2. Name and function of the official or authorised person who...

          3. 1.3. Name and address of the competent body responsible for taking...

          4. 1.4. Name and address of the competent body responsible for vinification...

        2. 2. General description of the samples

          1. 2.1. Origin (country, region):

          2. 2.2. Year of harvest:

          3. 2.3. Vine variety:

          4. 2.4. Colour of the grapes:

        3. 3. Description of the vineyard

          1. 3.1. Name and address of person farming the plot:

          2. 3.2. Location of the plot:

          3. 3.3. Soil type (e.g. limey, clayey, lime-clay, sandy):

          4. 3.4. Situation (e.g. slope, plain, exposed to sun):

          5. 3.5. Number of vines per hectare:

          6. 3.6. Approximate age of vineyard (less than 10 years/between 10 and...

          7. 3.7. Altitude:

          8. 3.8. Method of training and pruning:

          9. 3.9. Type of wine into which the grapes are normally made...

        4. 4. Crop and must characteristics

          1. 4.1. Estimated yield per hectare for the plot harvested: (kg/ha)

          2. 4.2. State of health of the grapes (e.g. sound, rotten), specifying...

          3. 4.3. Date on which sample was taken:

        5. 5. Weather conditions preceding harvest

          1. 5.1. Precipitation in the ten days preceding harvest: yes/no. If yes,...

        6. 6. Irrigated vineyards

      3. Part II 1. Microvinification 1.1. Weight of the sample of grapes, in...

        1. 1. Microvinification

          1. 1.1. Weight of the sample of grapes, in kg:

          2. 1.2. Method of pressing:

          3. 1.3. Volume of must obtained:

          4. 1.4. Characteristics of the must:

          5. 1.5. Method of treating the must (e. g. settling, centrifugation):

          6. 1.6. Yeasting (variety of yeast used). Indicate whether or not there...

          7. 1.7. Temperature during fermentation:

          8. 1.8. Method for determining end of fermentation:

          9. 1.9. Method of treating the wine (e. g. racking.):

          10. 1.10. Addition of sulphur dioxide in mg/l:

          11. 1.11. Analysis of the wine obtained:

        2. 2. Chronological table of vinification of the sample

    3. ANNEX III

      ANALYSIS REPORT

      1. I. GENERAL INFORMATION (carried over from Annex II)

        1. 1. Country:

        2. 2. Sample number:

        3. 3. Year:

        4. 4. Vine variety:

        5. 5. Type of wine:

        6. 6. Region/district:

        7. 7. Name and address of laboratory responsible for the results:

        8. 8. Sample for control analysis by the JRC: yes/no

      2. II. METHODS AND RESULTS

        1. 1. Wine (carried over from Annex II)

        2. 2. Distillation of wine for SNIF-NMR

          1. 2.1. Description of distillation apparatus

          2. 2.2. Volume of wine distilled/weight of distillate obtained

        3. 3. Analysis of distillate

          1. 3.1. Alcohol strength of the distillate % (m/m)

        4. 4. Result of deuterium isotope ratios of ethanol measured by NMR...

        5. 5. NMR parameters

        6. 6. Result of isotopic ratio 18 O/ 16 O of wine...

        7. 7. Result of isotopic ratio 18 O/ 16 O of must...

        8. 8. Result of isotopic ratio 13 C/ 12 C of wine...

    4. ANNEX IV

      Collection of samples in the context of assistance between control bodies

      1. 1. When samples of wine, grape must or another liquid wine...

      2. 2. Samples shall be taken by pouring the product in question...

      3. 3. Each sample shall bear a label which complies with part...

      4. 4. The official of the competent body authorised to take samples...

      5. 5. Wherever samples are taken, one of the samples shall remain...

      6. 6. Consignments of samples shall bear on the external packaging a...

    5. ANNEX V