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The Common Agricultural Policy (Wine) (England and Northern Ireland) Regulations 2001
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- UK Statutory Instruments
- 2001 No. 686
- SCHEDULE 5
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Changes and effects yet to be applied to Schedule 5:
- Sch 5 am by S.I. 2003/114 reg 2(m) (n)
- Regulations revoked by S.I. 2009/386 reg. 17(a)
Changes and effects yet to be applied to the whole Instrument associated Parts and Chapters:
Whole provisions yet to be inserted into this Instrument (including any effects on those provisions):
- schs 5 6 rev in pt by S.I. 2007/1943 reg 2
- Schs 6 7 added by S.I. 2004/1046 reg 2(h) Sch 3
- Sch 7 subst by S.I. 2005/2992 reg 2(1) (8) Sch 3
- regs 6A 6B added by S.I. 2003/114 reg 2(d)
Regulation 17
SCHEDULE 5 E+W+N.I.ANALYTICAL TEST FOR QUALITY WINES PSR
The analytical test to which any wine in respect of which its producer has requested the designation “quality wine psr” shall (subject to numbered paragraph 5 below) comprise measurement of each factor specified in the heading to a numbered paragraph of this Schedule, and the standard (if any) required to be met in relation to that factor in order for the wine to be so designated is that specified in the remainder of that paragraph.
Alcoholic StrengthE+W+N.I.
1. A minimum of 5.5% alcoholic strength for wines having a natural alcoholic strength of not less than 10%.
A minimum of 8.5% alcoholic strength for other wines.
Total Dry Extract (obtained by densimetry)E+W+N.I.
2. A minimum of 15 g/l.
Reducing SugarsE+W+N.I.
3. No standard required to be met.
Total AcidityE+W+N.I.
4. A minimum of 5 g/l expressed as tartaric acid.
Volatile AcidityE+W+N.I.
5. A maximum volatile acid content as described in point B, paragraph 1(a), (b) or (c), of Annex V to Regulation 1493/1999, as read with Article 20 of, and Annex XIII to, Regulation 1622/2000.
pHE+W+N.I.
6. No standard required to be met.
Free Sulphur DioxideE+W+N.I.
7. Where effective oenological techniques are used to ensure the stability of the wine, no minimum, and otherwise 15 mg/l.
A maximum of 45 mg/l for dry wines as defined in Article 14(7) of Commission Regulation (EEC) No. 3201/90, as amended.
A maximum of 60 mg/l for other wines.
Total Sulphur DioxideE+W+N.I.
8. A maximum as defined in point A, paragraphs 1 and 2(a) and (b), of Annex V to Regulation 1493/1999.
CopperE+W+N.I.
9. A maximum of 0.5 mg/l.
IronE+W+N.I.
10. A maximum of 8 mg/l.
SterilityE+W+N.I.
11. There must be no indication of yeasts or bacteria liable to cause spoilage of the wine.
Protein StabilityE+W+N.I.
12. The wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C.
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