ORDINANZA VINI SPECIALI
ORDINANCE on variations SPECIAL WINES
AND RULES FOR THEIR PRODUCTION
Prom. SG. issue 53 of 12 June 2001.
Chapter One.
GENERAL
Art. 1.
The ordinance shall designate special wine varieties and rules for their production.
Art. 2.
Special wines are: liqueur wines, aromatized wines and noble sweet wines.
Art. 3.
The production of special wines apply authorized oenological practices and processes with the Ordinance on oenological practices and processes and controls their implementation, adopted by Decree № 54 Council of Ministers in 2000 (SG. 31 of 2000).
Chapter Two.
Rules for production of liqueur wines
Art. 4.
(1)In the manufacture of liqueur wines are used fresh or partially fermented grape pulp or grape must or wine, or combinations of them.
(2) The products of para. 1 may be added separately or combined and following products:
1. neutral alcohol of agricultural origin of an alcoholic strength not than 96 per cent by volume;
2. wine or dried grape distillate with an alcoholic strength not less than 52 per cent by volume and no higher than 86 per cent by volume.
(3) The products of para. 2 can add one or more of the following
Products:
1. concentrated grape must;
2. combination of products under par. 2 and the following products:
a) grape must in fermentation;
b) grape must or a combination of grape musts and wines.
Art. 5.
(1)wine distillate and dried grape distillate art. 4 para. 2 Item 2 should be characterized by:
1. in terms of organoleptic characteristics - starting product no odor side;
2. total content of volatile substances other than ethyl and methyl alcohol is 1.25 grams per liter or more alcohol by volume at 100 percent;
3. maximum methyl alcohol content of no more than 2.0 grams of liters of alcohol at 100 vol.
Art. 6.
The products of art. 4 para. 1 and 3 are derived from grapes of authorized and / or recommended varieties of the genus Vitis Vinifera.
Art. 7.
The natural strength of the products of art. 4 para. 1 intended for liqueur wines, may not be less than 12 vol percent.
Art. 8.
To increase the natural strength of liqueur wines may be used only products of art. 4 para. 2 and 3.
Art. 9.
Liqueur wines have an alcoholic content equal to or more than 15 per cent by volume but not exceeding 22 per cent by volume, and total
alcoholic strength of not less than 17.5 vol.
Art. 10.
(1)sweetening liqueur wines are permitted provided that the source of art products. 4 not been subject to increasing natural strength with concentrated grape must.
(2) Sweetening is done through the use of concentrated grape must or rectified concentrated grape must, provided that the increase the total alcoholic strength of wine is no more than 3 vol.
(3) Sweetening declared by the producers of liqueur wines under Art. 8 of the Ordinance on oenological practices and processes and controls they are made.
Art. 11.
To compensate for the loss in alcohol due to evaporation during aging allowed the addition of one or more of following products:
1. products of art. 4 para. 2, item 1 and / or 2;
2. brandy and / or wine brandy produced in accordance with Ordinance for definitions of types of spirits, their rules production, additives and conditions of use of art. 36 of the Act Wine and spirits.
Art. 12.
In proposing a liqueur wines for immediate consumption total sulfur dioxide shall not exceed the values specified in Art. 46 the Law on wine and spirits.
Art. 13.
In the manufacture of liqueur wines are allowed to use colors allowed by the ordinance requirements for use of additives Food art. 6, para. 2 of the food.
Art. 14.
Liqueur wines can be categorized as quality wines psr conditions and under the Ordinance for the conditions which must meet quality wines psr, procedures and manner of their approval, adopted by Ordinance № 53 of the Council of Ministers in 2000 (State Gazette. 31 of 2000).
Chapter Three.
RULES OF PROCEDURE
Flavoured wines and varieties of aromatized WINES
Section I.
General rules for producing aromatic wines
Art. 15.
(1)Flavoured wines are made from wine and / or fresh of alcohol musts or wines with the addition of ethyl alcohol of agricultural Origin and sweetening agents. In the preparation of aromatized wines may be used flavorings.
(2) sweetening agents may be used and semi-white sugar refined white sugar, dextrose, fructose, glucose syrup, liquid sugar, syrup invert sugar, rectified concentrated grape must, burned sugar, honey, sugar bean, and all other natural zaharosadarzhashti substances having similar effect of those products.
(3) The aromatized wines allow the addition of carbon dioxide.
(4) Ethyl alcohol is added in the production of aromatic wines, aromatized wine-based drinks and aromatized wine from grapes and wine must meet the characteristics listed in the Annex.
(5) ethyl alcohol used to dilute or dissolve the dye and aromatic substances or any other additives are necessary for moisture quantity of these objectives has agricultural origin and is not considered an ingredient.
Art. 16.
(1)as flavoring agents in obtaining the aromatic wines may be used: natural flavorings and / or natural flavoring compositions, and / or herbs and spices, including extracts from them and / or taste of products and / or combinations thereof.
(2) The aromatized wines can add other flavoring as defined in the ordinance of art. 6, para. 2 of food law, except production of aromatic wine "wormwood."
Art. 17.
(1)Flavoured wines have an alcoholic content equal to or higher than 14.5 percent by volume, not exceeding 22 per cent by volume and total alcoholic content equal to or higher than 17.5 vol.
(2) The wines used to produce aromatic wines before enrichment should be included in the final product in a quantity not less than 75 per cent.
Art. 18.
The coloring is done by use of colors allowed by Ordinance requirements for the use of food additives under Art. 6, para. 2
Food law.
Art. 19.
In the cases expressly stipulated in the Ordinance, the production of aromatized wines can be added to purified or distilled mineral salts (demineralized) water or carbonated water, provided that its additive change the nature of the drink.
Section II.
Varieties of flavored wines and rules for their production
Art. 20.
(1)Wine with trade name "Wormwood" is aromatic wine, produced in Bulgaria by special technology. Actual strength may be less than 14.5 percent by volume, and its sugar content is not less than 45 grams per liter.
(2) Flavoured wine "wormwood" may be produced in two varieties:
1. ordinary absinthe - a characteristic flavor, obtained by adding tincture of 12 herbs, the proportion of herbs such as "wormwood" (artemisia absinthium) is not less than 20 percent by weight, other herbs are added at different ratio;
2. imposed wormwood - by adding fresh grapes or from authorized recommended varieties of fruit and fresh apples and quinces and necessary herbs.
(3) the organoleptic characteristics of wine flavored "wormwood" is exclusively due to the addition of herbs such as "wormwood."
Art. 21.
Wine trade name "Vermouth is an aromatized wine wines made from whose characteristic flavor was obtained by the compulsory appropriate use of substances derived from particular types of herbs "Artemisia". Sweetening may be used only caramelized sugar, sucrose,
musts, concentrated musts and rectified concentrated grape must.
Art. 22.
(1)Wine trade 'aromatized wine bitter is aromatized wine with a characteristic bitter flavor.
(2) Wine with trade name "Quinquina wine is flavored wine whose main flavoring is due to the natural flavor of quinine.
(3) In cases where the main flavor is achieved through natural flavor Gorchivka (gentian) and the drink is colored yellow and / or red coloring, is the trade name "Bitter Wine".
(4) Wine with brand name "America" is a wine whose flavor due to the presence of natural flavoring substances from wormwood or Gorchivka (gentian), and the drink is colored yellow and / or red coloring matter.
Art. 23.
Wine trade name “aromatized wine egg " is flavored wine with the addition of egg yolk or derivatives of its substances whose sugar content is greater than 200 grams per liter and minimum egg yolk content of the final product is 10 grams per liter.
Art. 24.
Wine trade name "Vakeva viniglogi” is flavored wine with a distinctive taste due to the use of clove spice, and and the addition of other spices, and can be sweetened by means of art. 15 para. 2.
Section III.
Varieties of flavored beverages based on wine and rules for their
production
Art. 25.
(1)Flavoured drinks based on wine are made from wines that can be added grape must and / or partially fermented grape must.
(2) The production of the drinks under par. Not an addition of alcohol unless cases expressly stipulated in the Ordinance.
Art. 26.
(1)as flavoring agents in obtaining the aromatic based drinks wine can be used flavoring substances and / or natural flavoring agents and / or nature-identical.
(2) The flavored beverages based on wine can be added other flavorings as defined in the ordinance of art. 6, para. 2 of the Food.
Art. 27.
Aromatized wine-based drinks wine have actually strength equal to or higher than 7 percent and not more than 14.5 vol.
Art. 28.
The wines used to produce flavored drinks basis of the wine must be contained in the finished product in a quantity not less 50 per cent.
Art. 29.
(1)drink aromatized wine-based commercial name "Sangria" is a beverage obtained from:
1. wine;
2. addition of natural citrus extracts or essences;
3. eventual addition of juice from citrus fruits.
(2) Upon receipt of the drink under par. 1 may be added spices carbon dioxide or sweetening agents. The drink may contain solid particles of pulp or peel of citrus fruit and its color must be arises exclusively from raw materials.
(3) The actual strength of flavored drink based on the wine trade name "Sangria" is not higher than 12 vol percent.
Art. 30.
Aromatized wine-based trade name
"Clarea is a drink obtained from white wine and products by Art. 29, para. 1 and 2. Actual strength is not higher than 12 vol.
Art. 31.
Aromatized wine-based trade name
"Zurra is a drink obtained by adding to the beverage art. 29 and 30 brandies or wine spirits produced under the Ordinance for definitions of types of alcohol
drinks, the rules for their production, additives and conditions use, possibly with the addition of pieces of fruit. Actual strength equal to or greater than 9 per cent by volume but not exceeding 14 vol.
Art. 32.
(1)drink aromatized wine-based commercial name "Bitter soda is a drink obtained from bitter wine of art. 22, para. 3 with additive carbon dioxide or carbonated water and coloring.
(2) The quantity of wine bitter in the finished product must not be less than 50 per cent.
(3) The actual strength of bitter soda is equal to or than 8 per cent by volume but not higher than 10.5 vol.
Art. 33.
Aromatized wine-based trade name
"Ente mud" is a beverage obtained by mixing wine, sparkling wine or sparkling wine with added carbon dioxide as they are added to natural
lemon substances or extracts of these substances. The content in volume output of sparkling wine or sparkling wine with added carbon
dioxide should not be less than 25 per cent. Not permitted the addition of water except taking in the process of sweetening.
Art. 34.
Aromatized wine-based trade name
"Gluvayn is a drink obtained exclusively from red or white wine, flavored mainly with cinnamon and / or cloves.
Art. 35.
Aromatized wine-based trade name
"Viniglogi is a drink obtained mainly from red or white wine, flavored mainly with cinnamon and / or cloves.
Art. 36.
Aromatized wine-based commercial designation
"Mayvayn is a drink obtained from wine with added plant of the genus asperula odorata or extracts thereof so that the taste of asperula odorata be predominant.
Art. 37.
Aromatized wine-based trade name
"Maytrank is a drink obtained from dry white wine in which the plants were soaked the type asperula odorata or to which are added extracts thereof, with the addition of oranges and / or other form of fruit juices, concentrates or extracts, and sweetened with 5 per cent sugar.
Section IV.
Aromatized varieties of grapes and wine and rules for their
production
Art. 38.
(1)cocktail of grapes and wine is a beverage obtained from wine and / or grape flavored with flavoring substances and / or natural flavoring agents, and / or nature-identical and / or herbs, and / or spices and / or products with specific flavor taste.
(2) The aromatized wine grapes can be added other flavorings as defined in the ordinance of art. 6, para. 2 of the Food.
(3) aromatized wine grapes and to receive any coloring and sweetening without adding alcohol and have a minimum actual strength less than 7 percent.
(4) wine and / or grape must used for the production of aromatized wine grapes and must be present in the finished product amount not less than 50 percent.
Art. 39.
"Wine-based cocktail is flavored drink in which the proportion of concentrated grape must not exceed 10 per cent of total final product and sugar content, expressed as invert sugar is less than 80 grams per liter.
Art. 40.
"Grape-flavored drink Shtumyashta is a drink produced exclusively from grape must and containing carbon dioxide resulting of fermentation of the products. Actual strength is not higher than 4 vol.
Chapter Four.
Rights to manufacture rare sweet wines
Art. 41.
To obtain the noble sweet wines are used as initial material at least 85 per cent of fully ripe grapes withered or attacked by Botrytis Botrytis Cinerea, by recommended or authorized vine varieties with initial minimum natural sugar content of grape - 212 grams
liter.
Art. 42.
Upon receipt of noble sweet wines fermentation is stopped by:
1. adding one or more of the following products:
A)natural ethyl alcohol of agricultural origin with strength not less than 96 per cent by volume;
b) wine distillate with an alcoholic strength of not less than 52 per cent by volume and not more than 86 per cent by volume;
2. other authorized enological practices.
Art. 43.
The natural strength of the noble sweet wines can be less than 12 vol.
Art. 44.
Fermentation and aging of the noble sweet wines carried out in fermentation tanks, according to the applied technology at a low temperatures or in some cases by heating the grapes or grape pulp at 60 degrees Celsius.
Chapter Five.
CONTROL
Art. 45. Monitoring compliance with the rules for producing special wine varieties is done by the Executive Agency on Vine and wine.
Additional provisions
§ 1. Under the ordinance:
1. "Sweetening" is use in the production of aromatic wines aromatized wine-based drinks and aromatized wine grape wine of one or more of the means of art. 15 para. Second.
2. 'Burned sugar' means the product obtained by controlled heating sucrose without addition of chemical additives.
3. "Adding alcohol” is incorporated in the production of aromatic wines aromatized wine-based drinks and aromatized wine grape wine in one or more of the following products: wine alcohol or dried grapes; ethyl alcohol of agricultural origin, distillate of wine or dried grapes; distillate of agricultural origin, from wine or grape marc brandy; raisin spirit.
4. "Distillate dried grape distillate” is obtained by single or double distillation of wine obtained after fermentation of grapes withered before harvesting its sugar content of not less than 26 weight percent.
Transitional and Final Provisions
§ 2. Wine and drinks under the Ordinance, which are produced and bottled before its entry into force shall be placed on the market until stocks quantities
but not later than six months from the enactment of the Ordinance.
§ 3. Ordinance is adopted pursuant to Art. 13 para. 2 of the wine and spirits.
§ 4. The implementation of this Ordinance is assigned to the Minister of Agriculture and forests.
Annex to Art. 15 para. 4
1. Organoleptic characteristics - there is no taste for indigenous material.
2. Minimum alcoholic strength - 96.0 vol. %.
3. Maximum level of residues:
a) total acidity, expressed as acetic acid g / hl of alcohol at 100 vol. % - 1,5;
b) esters, expressed as ethyl acetate g / hl at 100 vol. % - 1.3;
c) aldehydes, acetaldehyde expressed in g / hl at 100 vol. % - 0,5;
d) higher alcohols, expressed as methyl-2-propanol - 1 g / hl at 100 vol. % - 0,5;
e) methanol d / hl at 100 vol. % - 50;
f) dry extract g / hl at 100 vol. % - 1,5;
g) Volatile bases containing nitrogen expressed as nitrogen g / hl at 100 vol. % - 0,1;
h) furfurol - there is no trace exists.
VISITATE I SITI IN CALCE
