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Regulation 19
The analytical test shall measure the following factors:—
1. A minimum of 8.5% actual alcoholic strength or 5.5% for wines having a natural alcoholic strength of not less than 10%.
2. A minimum of 15g/l.
3. No parameters set: for information only.
4. No parameters set: for information only.
5. A minimum of 5g/l expressed as tartaric acid.
6. A maximum volatile acid content as defined in Council Regulation (EEC) No.822/87 as amended (to be recorded for sweet wines and red wines only).
7. A maximum as defined in Council Regulation (EEC) No.822/87 as amended.
8. A minimum of 0mg/l (at levels below 15mg/l, it will be necessary to use effective oenological techniques to ensure the stability of the wine).
A maximum of 45mg/l for dry wines as defined in Commission Regulation (EEC) No.3201/90 as amended.
A maximum of 60mg/l for other wines.
9. A maximum of 0.5mg/l.
10. A maximum of 8mg/l.
11. There must be no indication of yeasts or bacteria liable to cause spoilage of the wine.
12. The wine must remain unchanged in appearance after being held at 70C for 15 minutes and subsequently cooled to 20°C.
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