- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Gwreiddiol (a wnaed Fel)
Dyma’r fersiwn wreiddiol (fel y’i gwnaed yn wreiddiol).
3.—(1) The applicable requirements for wine other than quality sparkling wine are as follows.
(2) The wine must come from a batch of wine—
(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 80 hectolitres;
(b)for which the vines were grown at or below 220 metres above sea level;
(c)that has been organoleptically tested to be free from taints; and
(d)that meets the standards set out in the following table.
Factor | Standard to be met |
---|---|
Natural alcohol | A minimum of 6% before enrichment. |
Actual alcoholic strength | 8.5% in the case of wine having a natural alcoholic strength of less than 10%. |
Total alcoholic strength | A minimum of 9%. |
Total acidity | A minimum of 4 grams per litre expressed as tartaric acid. |
Volatile acidity | In the case of grape must in fermentation, a maximum of 18 milliequivalents per litre; In the case of white and rosé wine, a maximum of 18 milliequivalents per litre; In the case of red wine, a maximum of 20 milliequivalents per litre. |
Total sulphur dioxide | In the case of wine with more than 45 grams per litre of residual sugar, a maximum of 300 milligrams per litre; In the case of red wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre; In the case of white or rosé wine with less than 45 grams per litre, but not less than 5 grams per litre of residual sugar, a maximum of 250 milligrams per litre; In the case of red wine with less than 5 grams per litre of residual sugar, a maximum of 150 milligrams per litre; In the case of white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre. |
Free sulphur dioxide | In the case of a dry wine, a maximum of 45milligrams per litre; In the case of any other wine, a maximum of 60 milligrams per litre. |
Copper | A maximum of 0.5 milligrams per litre. |
Iron | A maximum of 8 milligrams per litre. |
Sterility | There must be no indication of yeasts or bacteria likely to cause spoilage. |
Protein stability | The wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C. |
Y Diweddaraf sydd Ar Gael (diwygiedig):Y fersiwn ddiweddaraf sydd ar gael o’r ddeddfwriaeth yn cynnwys newidiadau a wnaed gan ddeddfwriaeth ddilynol ac wedi eu gweithredu gan ein tîm golygyddol. Gellir gweld y newidiadau nad ydym wedi eu gweithredu i’r testun eto yn yr ardal ‘Newidiadau i Ddeddfwriaeth’.
Gwreiddiol (Fel y’i Deddfwyd neu y’i Gwnaed): Mae'r wreiddiol fersiwn y ddeddfwriaeth fel ag yr oedd pan gafodd ei deddfu neu eu gwneud. Ni wnaed unrhyw newidiadau i’r testun.
Mae Memoranda Esboniadol yn nodi datganiad byr o ddiben Offeryn Statudol ac yn rhoi gwybodaeth am ei amcan polisi a goblygiadau polisi. Maent yn ceisio gwneud yr Offeryn Statudol yn hygyrch i ddarllenwyr nad oes ganddynt gymhwyster cyfreithiol, ac maent yn cyd-fynd ag unrhyw Offeryn Statudol neu Offeryn Statudol Drafft a gyflwynwyd ger bron y Senedd o Fehefin 2004 ymlaen.
Gallwch wneud defnydd o ddogfennau atodol hanfodol a gwybodaeth ar gyfer yr eitem ddeddfwriaeth o’r tab hwn. Yn ddibynnol ar yr eitem ddeddfwriaeth sydd i’w gweld, gallai hyn gynnwys:
Defnyddiwch y ddewislen hon i agor dogfennau hanfodol sy’n cyd-fynd â’r ddeddfwriaeth a gwybodaeth am yr eitem hon o ddeddfwriaeth. Gan ddibynnu ar yr eitem o ddeddfwriaeth sy’n cael ei gweld gall hyn gynnwys:
liciwch ‘Gweld Mwy’ neu ddewis ‘Rhagor o Adnoddau’ am wybodaeth ychwanegol gan gynnwys