- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Pwynt Penodol mewn Amser (29/04/2008)
- Gwreiddiol (Fel y’i mabwysiadwyd gan yr UE)
Council Regulation (EC) No 479/2008 of 29 April 2008 on the common organisation of the market in wine, amending Regulations (EC) No 1493/1999, (EC) No 1782/2003, (EC) No 1290/2005, (EC) No 3/2008 and repealing Regulations (EEC) No 2392/86 and (EC) No 1493/1999 (repealed)
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Council Regulation (EC) No 479/2008 (repealed) is up to date with all changes known to be in force on or before 01 August 2024. There are changes that may be brought into force at a future date.
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TITLE IV TRADE WITH THIRD COUNTRIES
TITLE VII AMENDMENTS, TRANSITIONAL AND FINAL PROVISIONS
6. ‘Fresh grape must with fermentation arrested by the addition of...
7. ‘Grape juice’ shall mean the unfermented but fermentable liquid product...
8. ‘Concentrated grape juice’ shall mean uncaramelised grape juice obtained by...
10. ‘Grape marc’ shall mean the residue from the pressing of...
12. ‘Wine fortified for distillation’ shall mean a product which:
14. ‘Actual alcoholic strength by volume’ shall mean the number of...
15. ‘Potential alcoholic strength by volume’ shall mean the number of...
16. ‘Total alcoholic strength by volume’ shall mean the sum of...
17. ‘Natural alcoholic strength by volume’ shall mean the total alcoholic...
18. ‘Actual alcoholic strength by mass’ shall mean the number of...
19. ‘Potential alcoholic strength by mass’ shall mean the number of...
20. ‘Total alcoholic strength by mass’ shall mean the sum of...
ENRICHMENT, ACIDIFICATION AND DE-ACIDIFICATION IN CERTAIN WINE GROWING ZONES
1. The increase in natural alcoholic strength by volume provided for...
2. The processes referred to in paragraph 1 shall be mutually exclusive...
3. The addition of sucrose provided for in paragraph 1(a) and (b) may...
4. The addition of concentrated grape must or rectified concentrated grape...
5. The concentration of grape must or of wine subjected to...
6. The processes referred to in paragraphs 1 and 5 shall not...
C. Acidification and de-acidification
1. Fresh grapes, grape must, grape must in fermentation, new wine...
2. Acidification of the products, other than wine, referred to in...
4. De-acidification of wines may be carried out only up to...
5. Grape must intended for concentration may be partially de-acidified.
6. Notwithstanding paragraph 1, in years when climatic conditions have been exceptional,...
7. Acidification and enrichment, except by way of derogation to be...
1. None of the processes referred to in points B and C, with...
2. The concentration of wines shall take place in the wine-growing...
3. Acidification and de-acidification of wines shall take place only in...
4. Each of the processes referred to in paragraphs 1, 2 and 3...
5. Each of the processes referred to in points B and C shall...
6. Those processes, subject to derogations justified by exceptional climatic conditions,...
B. Fresh grapes, grape must and grape juice
1. Fresh grape must in which fermentation is arrested by the...
2. Grape juice and concentrated grape juice shall not be made...
3. The provisions of paragraphs 1 and 2 shall not apply to products...
4. Grape must in fermentation extracted from raisined grapes, shall be...
5. Unless otherwise decided by the Council in accordance with the...
1. Over-pressing of grapes shall be prohibited. Member States shall decide,...
2. Except for alcohol, spirits and piquette, wine or any other...
3. The pressing of wine lees and the re-fermentation of grape...
4. Piquette, where its production is authorised by the Member State...
5. Without prejudice to the possibility for Member States to decide...
Areas which Member States may declare ineligible for the grubbing-up scheme
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