Council Regulation (EEC) No 1601/91 of 10 June 1991 laying down general rules on the definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails (repealed) (c. 1601)

ANNEX I U.K. Characteristics of ethyl alcohol as referred to in Article 3 (d)

1. Organoleptic characteristics:	No detectable taste other than that of the raw material
2. Minimum alcoholic strength by volume:	96,0 % vol
3. Maximum level of residues
— Total acidity expressed in g of acetic acid per hl of alcohol at 100 % vol:	1,5
— Esters expressed in g of ethyl acetate per hl of alcohol at 100 % vol:	1,3
— Aledhydes expressed in g of acetaldehyde per hl of alcohol at 100 % vol:	0,5
— Higher alcohols expressed in g of methyl-2 propanol-1 per hl of alcohol at 100 % vol:	0,5
— Methanol expressed in g per hl of alcohol at 100 %— vol:	50
— Dry extract expressed in g per hl of alcohol at 100 % vol:	1,5
— Volatile bases containing nitrogen expressed in g of nitrogen per hl of alcohol at 100 % vol:	0,1
— Furfural:	Not detectable

ANNEX II U.K. Aromatized drinks based on wine productsgeographical designations

referred to in Article 6 (2) U.K.

Nürnberger Glühwein

[F1 Thüringer Glühwein]

Textual Amendments

F1 Inserted by Regulation (EC) No 2061/96 of the European Parliament and of the Council of 8 October 1996 amending Regulation (EEC) No 1601/91 laying down general rules on the definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails.

Vermouth de Chambéry

Vermouth di Torino