The analytical and organoleptic testing referred to in the first subparagraph of paragraph 1 under (a) and (b) of Article 25 consists of:
an analysis of the wine in question measuring the following characteristic properties:
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;
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;
an organoleptic test covering visual appearance, odour and taste.