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Commission regulation (EC) No 607/2009 (repealed)Show full title
Commission regulation (EC) No 607/2009 of 14 July 2009 laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products (repealed)
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- Revised 14/01/20190.44 MB
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- Revised 03/07/20120.65 MB
- Revised 26/05/20120.57 MB
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- Revised 01/08/20090.66 MB
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Article 26Analytical and organoleptic testing
The analytical and organoleptic testing referred to in the first subparagraph of paragraph 1 under (a) and (b) of Article 25 consists of:
(a)
an analysis of the wine in question measuring the following characteristic properties:
(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;
(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;
(b)
an organoleptic test covering visual appearance, odour and taste.
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