Regulation (EU) No 251/2014 of the European Parliament and of the CouncilShow full title

ANNEX I U.K. TECHNICAL DEFINITIONS, REQUIREMENTS AND RESTRICTIONS

(1) Flavouring U.K.

(a)

The following products are authorised for the flavouring of aromatised wines:

(i)

natural flavouring substances and/or flavouring preparations as defined in Article 3(2)(c) and (d) of Regulation (EC) No 1334/2008;

(ii)

flavourings as defined in Article 3(2)(a) of Regulation (EC) No 1334/2008, which:

• are identical to vanillin,

• smell and/or taste of almonds,

• smell and/or taste of apricots,

• smell and/or taste of eggs; and

(iii)

aromatic herbs and/or spices and/or flavouring foodstuffs.

(b)

The following products are authorised for the flavouring of aromatised wine-based drinks and aromatised wine-product cocktails:

(i)

flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008; and

(ii)

aromatic herbs and/or spices and/or flavouring foodstuffs.

Addition of such substances confers on the final product organoleptic characteristics other than those of wine.

(2) Sweetening U.K.

The following products are authorised for the sweetening of aromatised wine products:

(a)

semi-white sugar, white sugar, extra-white sugar, dextrose, fructose, glucose syrup, sugar solution, invert sugar solution, invert sugar syrup, as defined in Council Directive 2001/111/EC(1);

(b)

grape must, concentrated grape must and rectified concentrated grape must, as defined in points 10, 13 and 14 of Part II of Annex VII to Regulation (EU) No 1308/2013;

(c)

burned sugar, which is the product obtained exclusively from the controlled heating of sucrose without bases, mineral acids or other chemical additives;

(d)

honey as defined in Council Directive 2001/110/EC(2);

(e)

carob syrup;

(f)

any other natural carbohydrate substances having a similar effect to those products.

(3) Addition of alcohol U.K.

The following products are authorised for the preparation of some aromatised wines and, some aromatised wine-based drinks:

(a)

ethyl alcohol of agricultural origin, as defined in Annex I, point 1, to Regulation (EC) No 110/2008, including viticultural origin;

(b)

wine alcohol or dried grape alcohol;

(c)

wine distillate or dried grape distillate;

(d)

distillate of agricultural origin, as defined in Annex I, point 2, to Regulation (EC) No 110/2008;

(e)

wine spirit, as defined in Annex II, point 4, to Regulation (EC) No 110/2008;

(f)

grape-marc spirit, as defined in Annex II, point 6, to Regulation (EC) No 110/2008;

(g)

spirit drinks distilled from fermented dried grapes.

The ethyl alcohol used to dilute or dissolve colorants, flavourings or any other authorised additives used in the preparation of aromatised wine products must be of agricultural origin and must be used in the dose strictly necessary and is not considered as addition of alcohol for the purpose of production of an aromatised wine product.

(4) Additives and colouring U.K.

The rules on food additives, including colours, laid down in Regulation (EC) No 1333/2008 apply to aromatised wine products.

(5) Addition of water U.K.

For the preparation of aromatised wine products, the addition of water is authorised provided that it is used in the dose necessary:

• to prepare flavouring essence,

• to dissolve colorants and sweeteners,

• to adjust the final composition of the product.

The quality of the water added has to be in conformity with Directive 2009/54/EC of the European Parliament and of the Council(3) and Council Directive 98/83/EC(4), and it should not change the nature of the product.

This water may be distilled, demineralised, permuted or softened.

(6) For the preparation of aromatised wine products, the addition of carbon dioxide is authorised. U.K.

(7) Alcoholic strength U.K.

‘Alcoholic strength by volume’ means the ratio of the volume of pure alcohol contained in the product in question at a temperature of 20 °C to the total volume of that product at the same temperature.

‘Actual alcoholic strength by volume’ means the number of volumes of pure alcohol contained at a temperature of 20 °C in 100 volumes of the product at that temperature.

‘Potential alcoholic strength by volume’ means the number of volumes of pure alcohol at a temperature of 20 °C capable of being produced by total fermentation of the sugars contained in 100 volumes of the product at the same temperature.

‘Total alcoholic strength by volume’ means the sum of the actual and potential alcoholic strengths by volume.

ANNEX II U.K. SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINE PRODUCTS

A. SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINES U.K.

(1) Aromatised wine U.K.

Products complying with the definition set out in Article 3(2).

(2) Wine-based aperitif U.K.

Aromatised wine to which alcohol may have been added.

The use of the term ‘aperitif’ in this connection is without prejudice to its use to define products which do not fall within the scope of this Regulation.

(3) Vermouth U.K.

Aromatised wine:

• to which alcohol has been added, and

• whose characteristic taste has been obtained by the use of appropriate substances of Artemisia species.

(4) Bitter aromatised wine U.K.

Aromatised wine with a characteristic bitter flavour to which alcohol has been added.

The sales denomination ‘bitter aromatised wine’ is followed by the name of the main bitter-flavouring substance.

The sales denomination ‘bitter aromatised wine’ may be supplemented or replaced by the following terms:

• ‘Quinquina wine’, whose main flavouring is natural quinine flavouring,

• ‘Bitter vino’, whose main flavouring is natural gentian flavouring and which has been coloured with authorised yellow and/or red colour; the use of the word ‘bitter’ in this connection is without prejudice to its use to define products which do not fall within the scope of this Regulation,

• ‘Americano’, where the flavouring is due to the presence of natural flavouring substances derived from wormwood and gentian and which has been coloured with authorised yellow and/or red colours.

(5) Egg-based aromatised wine U.K.

Aromatised wine:

• to which alcohol has been added,

• to which good-quality egg yolk or extracts thereof have been added,

• which has a sugar content expressed in terms of invert sugar of more than 200 grams, and

• in the preparation of which the minimum quantity of egg yolk used in the mixture is 10 grams per litre.

The sales denomination ‘egg-based aromatised wine’ may be accompanied by the term ‘cremovo’ where such product contains wine of the protected designation of origin ‘Marsala’ in a proportion of not less than 80 %.

The sales denomination ‘egg-based aromatised wine’ may be accompanied by the term ‘cremovo zabaione’, where such product contains wine of the protected designation of origin ‘Marsala’ in a proportion of not less than 80 % and has an egg yolk content of not less than 60 grams per litre.

(6) Väkevä viiniglögi/Starkvinsglögg U.K.

An aromatised wine:

• to which alcohol has been added, and

• whose characteristic taste has been obtained by the use of cloves and/or cinnamon.

B. SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINE BASED DRINKS U.K.

(1) Aromatised wine-based drink U.K.

Products complying with the definition set out in Article 3(3).

(2) Aromatised fortified wine-based drink U.K.

Aromatised wine-based drink

• to which alcohol has been added,

• which has actual alcoholic strength by volume not less than 7 % vol.,

• which has been sweetened,

• which is obtained from white wine,

• to which dried grape distillate has been added, and

• which has been flavoured exclusively by cardamom extract;

or

• to which alcohol has been added,

• which has actual alcoholic strength by volume not less than 7 % vol.,

• which has been sweetened,

• which is obtained from red wine, and

• to which flavouring preparations obtained exclusively from spices, ginseng, nuts, citrus fruit essences and aromatic herbs, have been added.

(3) Sangría/Sangria U.K.

Aromatised wine-based drink

• which is obtained from wine,

• which is aromatised with the addition of natural citrus-fruit extracts or essences, with or without the juice of such fruit,

• to which spices may have been added,

• to which carbon dioxide may have been added,

• which has not been coloured,

• which have an actual alcoholic strength by volume of not less than 4,5 % vol., and less than 12 % vol., and

• which may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used.

‘Sangría’ or ‘Sangria’ may be used as a sales denomination only when the product is produced in Spain or Portugal. When the product is produced in other Member States, ‘Sangría’ or ‘Sangria’ may only be used to supplement the sales denomination ‘aromatised wine-based drink’, provided that it is accompanied by the words: ‘produced in …’, followed by the name of the Member State of production or of a more restricted region.

(4) Clarea U.K.

Aromatised wine-based drink, which is obtained from white wine under the same conditions as for Sangría/Sangria.

‘Clarea’ may be used as a sales denomination only when the product is produced in Spain. When the product is produced in other Member States, ‘Clarea’ may only be used to supplement the sales denomination ‘aromatised wine-based drink’, provided that it is accompanied by the words: ‘produced in …’, followed by the name of the Member State of production or of a more restricted region.

(5) Zurra U.K.

Aromatised wine-based drink obtained by adding brandy or wine spirit as defined in Regulation (EC) No 110/2008 to Sangría/Sangria and Clarea, possibly with the addition of pieces of fruit. The actual alcoholic strength by volume must be not less than 9 % vol. and less than 14 % vol.

(6) Bitter soda U.K.

Aromatised wine-based drink

• which is obtained from ‘bitter vino’ the content of which in the finished product must not be less than 50 % by volume,

• to which carbon dioxide or carbonated water has been added, and

• which has an actual alcoholic strength by volume of not less than 8 % vol., and less than 10,5 % vol..

The use of the word ‘bitter’ in this context shall be without prejudice to its use to define products which do not fall within the scope of this Regulation.

(7) Kalte Ente U.K.

Aromatised wine-based drink

• which is obtained by mixing wine, semi-sparkling wine or aerated semi-sparkling wine with sparkling wine or aerated sparkling wine,

• to which natural lemon substances or extracts thereof have been added, and

• which has an actual alcoholic strength by volume of not less than 7 % vol..

The finished product must contain not less than 25 % by volume of the sparkling wine or aerated sparkling wine.

(8) Glühwein U.K.

Aromatised wine-based drink

• which is obtained exclusively from red or white wine,

• which is flavoured mainly with cinnamon and/or cloves, and

• which has an actual alcoholic strength by volume of not less than 7 % vol..

Without prejudice to the quantities of water resulting from the application of Annex I, point 2, the addition of water is forbidden.

Where it has been prepared from white wine, the sales denomination ‘Glühwein’ must be supplemented by words indicating white wine, such as the word ‘white’.

(9) Viiniglögi/Vinglögg/Karštas vynas U.K.

Aromatised wine-based drink

• which is obtained exclusively from red or white wine,

• which is flavoured mainly with cinnamon and/or cloves, and

• which has an actual alcoholic strength by volume of not less than 7 % vol..

Where it has been prepared from white wine, the sales denomination ‘Viiniglögi/Vinglögg/Karštas vynas’ must be supplemented by words indicating white wine, such as the word ‘white’.

(10) Maiwein U.K.

Aromatised wine-based drink

• which is obtained from wine in which Galium odoratum (L.) Scop. (Asperula odorata L.), plants or extracts thereof has been added so as to ensure a predominant taste of Galium odoratum (L.) Scop. (Asperula odorata L.), and

• which has an actual alcoholic strength by volume of not less than 7 % vol..

(11) Maitrank U.K.

Aromatised wine-based drink

• which is obtained from white wine in which Galium odoratum (L.) Scop. (Asperula odorata L.) plants have been macerated or to which extracts thereof have been added with the addition of oranges and/or other fruits, possibly in the form of juice, concentrated or extracts, and with maximum 5 % sugar sweetening, and

• which has an actual alcoholic strength by volume of not less than 7 % vol..

(12) Pelin U.K.

Aromatised wine-based drink

• which is obtained from red or white wine and specific mixture of herbs,

• which has an actual alcoholic strength by volume of not less than 8,5 % vol., and

• which has a sugar content expressed as invert sugar of 45-50 grams per litre, and a total acidity of not less than 3 grams per litre expressed as tartaric acid.

(13) Aromatizovaný dezert U.K.

Aromatised wine-based drink

• which is obtained from white or red wine, sugar and dessert spices mixture,

• which has an actual alcoholic strength by volume of not less than 9 % vol. and less than 12 % vol., and

• which has a sugar content expressed as invert sugar of 90-130 grams per litre and a total acidity of at least 2,5 grams per litre expressed as tartaric acid.

‘Aromatizovaný dezert’ may be used as a sales denomination only when the product is produced in the Czech Republic. When the product is produced in other Member States, ‘Aromatizovaný dezert’ may only be used to supplement the sales denomination ‘aromatised wine-based drink’ provided that it is accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region.

C. SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINE-PRODUCT COCKTAILS U.K.

(1) Aromatised wine-product cocktail U.K.

Product complying with the definition set out in Article 3(4).

The use of the term ‘cocktail’ in this connection is without prejudice to its use to define products which do not fall within the scope of this Regulation.

(2) Wine-based cocktail U.K.

Aromatised wine-product cocktail

• in which the proportion of concentrated grape must does not exceed 10 % of the total volume of the finished product,

• which has an actual alcoholic strength by volume less than 7 % vol., and

• in which the sugar content, expressed as invert sugar, is less than 80 grams per litre.

(3) Aromatised semi-sparkling grape-based cocktail U.K.

Aromatised wine-product cocktail

• which is obtained exclusively from grape must,

• which has an actual alcoholic strength by volume less than 4 % vol., and

• which contains carbon dioxide obtained exclusively from fermentation of the products used.

(4) Sparkling wine cocktail U.K.

Aromatised wine-product cocktail, which is mixed with sparkling wine.

ANNEX III U.K.

CORRELATION TABLE

Regulation (EEC) No 1601/91	This Regulation
Article 1	Article 1
Article 2(1) to (4)	Article 3 and Annex II
Article 2(5)	Article 6(1)
Article 2(6)	Article 6(2)
Article 2(7)	—
Article 3	Article 4(1) and Annex I
Article 4(1) to (3)	Article 4(1) and Annex I
Article 4(4)	Article 4(3)
Article 5	Article 4(2)
Article 6(1)	Article 5(1) and (2)
Article 6(2)(a)	Article 5(4)
Article 6(2)(b)	Article 20(1)
Article 6(3)	Article 5(5)
Article 6(4)	Article 9
Article 7(1) and (3)	—
Article 7(2)	Article 5(3)
Article 8(1)	—
Article 8(2)	Article 5(1) and (2)
Article 8(3)	Article 6(3)
—	Article 7
Article 8(4), first and second paragraphs	—
Article 8(4) third paragraph	Annex I, point 3, second paragraph
Article 8(4a)	—
Article 8(5) to (8)	Article 8
Article 8(9)	—
Article 9(1) to (3)	Article 31
Article 9(4)	Article 32
Article 10	Article 11
Article 10a	Article 2, point 3, and Articles 10 to 30
Article 11	Article 1(3)
Articles 12 to 15	Articles 33 and 34
—	Article 35
Article 16	Article 36
Article 17	Article 37
Annex I	Annex I(3)(a)
Annex II	—

(1)

Council Directive 2001/111/EC of 20 December 2001 relating to certain sugars intended for human consumption (OJ L 10, 12.1.2002, p. 53).

(2)

Council Directive 2001/110/EC of 20 December 2001 relating to honey (OJ L 10, 12.1.2002, p. 47).

(3)

Directive 2009/54/EC of the European Parliament and of the Council of 18 June 2009 on the exploitation and marketing of natural mineral waters (recast) (OJ L 164, 26.6.2009, p. 45).

(4)

Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption (OJ L 330, 5.12.1998, p. 32).