ORDINANZA SPUMANTI
ORDINANCE rules for production of sparkling and semi
WINE and procedures for the use of SWEETENING
MEANS, aromatic and flavor SUPPLEMENTS
Prom. SG. 26 of 20 March 2001.
Section I.
General
Art. 1.
The ordinance establishes rules for the production of sparkling and aerated wines and how to use permitted sweetening agents, aromatic and flavor
additives.
Art. 2.
The use of sweetening agents in the production of sparkling and sparkling wines are made under the Act for wine and spirits Ordinance on oenological practices and processes and their controls conduct, adopted by Ordinance № 52 of the Council of Ministers in 2000 (State Gazette. 31 of 2000) and in compliance with the Ordinance.
Art. 3.
(1)The production of sparkling wines and semi admissible use only natural aromatic and flavor additives.
(2) Natural flavor and aromatic additives and taste are aromatic herbs and herbal extracts.
Section II.
Rules for the production of sparkling wines and semi
Art. 4.
To obtain a sparkling and sparkling wines using fermentation mixture tirage liqueur and expedition.
Art. 5.
The increase in natural alcoholic strength by volume cuvée is not allowed except when the components of cuvée were subject to increase the natural alcoholic Content in the art. 4 of the Ordinance on oenological practices and processes and controls their implementation.
Art. 6.
Tirage liqueur used for sparkling or sparkling wine is composed of grape must, partly fermented grape must concentrated grape must, rectified concentrated grape must or sucrose and wine.
Art. 7.
(1) The addition of tirage liqueur and expedition liqueur is not considered to increase the natural strength or sweetening.
(2) The addition of tirage liqueur should not lead to an increase in total strength of the cuvée of more than 1.5 percent (vol %).
(3) The content of the cuvée is measured by calculating the overall difference between the strength of the cuvée and the total volume of the sparkling wine or sparkling before adding the expedition liqueur.
(4) addition of expedition liqueur should not lead to increased total strength of sparkling wine or sparkling with more than 0.5 vol. %.
Art. 8.
Not permitted Sweetening of the cuvée and the its various components.
Art. 9.
(1) acidification of the cuvée, or its components can be increased or reduced.
(2) Acidification of the components of cuvée made in the art. 7 of the Ordinance on oenological practices and processes and controls their implementation.
(3) Not permitted simultaneous increases and deacidification content.
(4) Acidification of the cuvée may be done a maximum of 1.5 g / l expressed as tartaric acid.
Art. 10.
(1) carbon dioxide (carbon dioxide) in a sparkling and sparkling wines is the result of the alcoholic fermentation of cuvée, which is produced naturally sparkling or sparkling wine.
(2) Fermentation under par. 1 is permitted when the result of adding tirage liqueur, except in cases of natural production and natural sparkling
semi-sparkling wines obtained by fermentation of grapes, grape must or partial fermented grape must.
(3) Fermentation takes place in bottles or sealed containers.
(4) The use of carbon dioxide technology, handling pressure is allowed provided that there is increased pressure carbon dioxide contained in the sparkling wine or sparkling.
Art. 11.
The total strength of the cuvée is at least 8,5. %.
Art. 12.
The actual strength of sparkling wines and sparkling wines including the alcohol contained in the expedition liqueur added, at least 9.5 vol. %.
Art. 13.
The content of serial dioxide in sparkling wines and sparkling wines must not exceed the limits under Art. 46 para. 1 and 2 of the Wine and Spirits.
Section III.
Terms of producing quality aromatic sparkling wines and semi
Art. 14.
Quality aromatic sparkling wines and semi-sparkling and sparkling are wines, whose production using grape must in fermentation musts obtained from grapes recommended aromatic varieties.
Art. 15.
(1)To regulate the fermentation process before and after the formation of cuvée to achieve sparkling used refrigeration or other physical method.
(2) is not permitted the addition of expedition liqueur.
(3) The actual strength of quality of sparkling and aromatic sparkling wines may not be less than 6 vol. %.
(4) The total strength of quality aromatic sparkling and sparkling wine can not be less than 10 vol. %.
Art. 16.
In good quality aromatic sparkling wines and semi pressure carbon dioxide in sealed containers at 20 degrees C can not be less than 3 bar.
Art. 17.
The total duration of the process of obtaining qualitative aromatic sparkling and sparkling wines can not be less than 1 month.
Section IV.
Declaration of handling exceptions and permissions
Art. 18.
(1)Producers of sparkling wines and semi declare operations to increase alcoholic strength by increasing and acidification under Art. 8 of the Ordinance for allowed oenological practices and processes and controls their implementation.
(2) Persons under par. Entered data on a raw and cuvée records under the Ordinance on procedures for registration and licensing, the cancellation and revocation of licenses data to be recorded, how keeping logs, and content form of declarations of harvest and stock control and licensed persons and their activities, adopted by Ordinance № 54 Ministers Council in 2000 (SG. 31 of 2000)
Art. 19.
In favorable natural and climatic conditions specified pursuant to Art. 11 of the Ordinance on oenological practices and processes and
controls their execution acidification may be out to 2.5 grams per liter, provided that the natural acidity of product is not less than 3 g / l expressed as tartaric acid.
Additional provisions
§ 1. Under the ordinance:
1. "Cuvée" is a mixture of the following components: grape wine or a combination of grape musts and wines with different characteristics and from yeast
selected yeast for the production of a specific type of sparkling or sparkling wine.
2. "Tirage liqueur” is a wine product that is added to the fermenter mixture to induce secondary fermentation.
3. "Expedition liqueur" is a product that is added to sparkling wine order to give a special flavor characteristics. It can be done only sucrose, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, wine or their mixture to which can be added to wine distillate.
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