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The Common Agricultural Policy (Wine) Regulations 1994
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- UK Statutory Instruments
- 1994 No. 674
- SCHEDULE 6
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Regulation 19
SCHEDULE 6ANALYTICAL TEST FOR QUALITY WINES PSR
The analytical test shall measure the following factors:—
Actual Alcoholic Strength
1. A minimum of 8.5% actual alcoholic strength or 5.5% for wines having a natural alcoholic strength of not less than 10%.
Total Dry Extract
2. A minimum of 15g/l.
Reducing Sugars
3. No parameters set: for information only.
pH
4. No parameters set: for information only.
Total Acidity
5. A minimum of 5g/l expressed as tartaric acid.
Volatile Acidity
6. A maximum volatile acid content as defined in Council Regulation (EEC) No.822/87 as amended (to be recorded for sweet wines and red wines only).
Total Sulphur Dioxide
7. A maximum as defined in Council Regulation (EEC) No.822/87 as amended.
Free Sulphur Dioxide
8. A minimum of 0mg/l (at levels below 15mg/l, it will be necessary to use effective oenological techniques to ensure the stability of the wine).
A maximum of 45mg/l for dry wines as defined in Commission Regulation (EEC) No.3201/90 as amended.
A maximum of 60mg/l for other wines.
Copper
9. A maximum of 0.5mg/l.
Iron
10. A maximum of 8mg/l.
Sterility
11. There must be no indication of yeasts or bacteria liable to cause spoilage of the wine.
Protein Stability
12. The wine must remain unchanged in appearance after being held at 70C for 15 minutes and subsequently cooled to 20°C.
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