The analytical and organoleptic testing referred to in the first subparagraph of paragraph 1 under (a) and (b) of Article 25 consists of:

1. (a)

   an analysis of the wine in question measuring the following characteristic properties:

   1. (i)

      determined on the basis of a physical and chemical analysis:

      • total and actual alcoholic strength,

      • total sugars expressed in terms of fructose and glucose (including any sucrose, in the case of semi-sparkling and sparkling wines),

      • total acidity,

      • volatile acidity,

      • total sulphur dioxide;

   2. (ii)

      determined on the basis of an additional analysis:

      • carbon dioxide (semi-sparkling and sparkling wines, excess pressure in bar at 20 °C),

      • any other characteristic properties provided for in Member States legislation or product specifications of protected designations of origin and geographical indications concerned;

2. (b)

   an organoleptic test covering visual appearance, odour and taste.