Decree No. 248 / 2018 Coll.
Decree on requirements for beverages, fermented vinegar and yeast
Valid
Effective from 01.12.2018
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248
DECLARATION
of 24 October 2018
on requirements for beverages, fermented vinegar and yeast
The Ministry of Agriculture shall determine pursuant to Article 18 (1) (a), (b), (g) and (h) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and on the amendment and addition of certain related laws, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll., Act No. 146 / 2002 Coll., Act No. 131 / 2003 Coll., Act No. 274 / 2003 Coll., Act No. 316 / 2004 Coll., Act No. 120 / 2008 Coll., Act No. 139 / 2014 Coll. and Act No. 180 / 2016 Coll.:
INTRODUCTORY PROVISIONS
Subject matter
(1) This decree implements the relevant provisions of the European Union( 1), following the directly applicable provisions of the European Union( 2), and provides for
(a) the method of labelling beverages, yeast vinegar and yeast following their breakdown by species, group or subgroup;
(b) drinks, yeast vinegar and yeast, broken down into groups and subgroups;
(c) for each type of beverage, yeast vinegar and yeast quality requirements, technological requirements, quality requirements related to the name and permitted negative weight and volume variations of the package,
(d) temperature regimens for the storage of beverages, yeast vinegar and yeast;
(e) methods of storage and handling of beverages, fermented vinegar and offal during marketing.
(2) This decree does not apply to unflavoured mineral and spring water3).
NON-ALCOHOLIC BEEPS AND CONCENTERS FOR PREPARATION OF NON-ALCOHOLIC BEEPS
Definition of certain terms
For the purposes of this decree:
(a) a non-alcoholic beverage containing not more than 0,5% by volume of ethanol measured at 20 ° C;
(b) by concentrate for the preparation of non-alcoholic beverages, a product containing not more than 0,5% by volume of ethanol measured at 20 ° C,
(c) a powder drink mixture in the form of powder, granules or comprimates intended for the preparation of soft drinks by reconstitution;
(d) a concentrated mixture of individual raw materials used for the manufacture of soft drinks, intended for the preparation of beverages by dilution;
(e) fruit or vegetable juice, fermented but not fermented, obtained from edible parts of ripe and healthy, fresh, chilled or frozen fruit or vegetables, of one or more species, with colour, odour and taste characterising the juice from the fruit or vegetables concerned; the aroma, pulp and cells obtained by appropriate physical processes from the same fruit or vegetable species may be returned to the juice; tomatoes shall be considered fruit for the purposes of this decree,
(f) fresh or also fresh fruit, vegetable or fruity-vegetable juice fermented but unfermented product obtained from edible parts of ripe, healthy and fresh fruit or vegetables, of one or more species, with colour, odour and taste, which are characteristic of the fruit or vegetables concerned; other ingredients may not be added to fresh or fresh juice except herbs and seeds of plants and the product may not be further treated;
(g) natural fruit, vegetable or fruit-vegetable juice, fermented but not fermented, as referred to in (e), treated only with a gentle method to which no other ingredients have been added;
(h) fruit juice of citrus fruits, juice obtained from the endocarp of their internal parts; However, lime juice may be obtained from the whole fruit,
(i) fruit or vegetable juice from concentrate, the product obtained from concentrated fruit or vegetable juice by replenishing the portion of drinking water that was removed at the concentration of the juice; aroma, pulp and cells obtained by appropriate physical means from the same fruit or vegetable species may be returned to the juice,
(j) concentrated fruit or vegetable juice product obtained from fruit or vegetable juice of one or more fruits or vegetables by physical removal of a specific proportion of the water content; where the product is intended for final consumption, the reduction in volume shall not be less than 50%; the aroma, pulp and cells obtained by appropriate physical means from the same fruit or vegetable species may be returned to concentrated fruit or vegetable juice;
(k) dried fruit or vegetable juice or fruit or vegetable juice powder, dehydrated fruit or vegetable juice product obtained from fruit or vegetable juice of one or more fruits or vegetables by physical removal of almost all water content;
(l) a non-ferable but unfermented product obtained in accordance with Table 1 of Annex 1 to this Regulation by the addition of drinking water and, where appropriate, sugars or honey for fruit or vegetable juice, fruit or vegetable juice from concentrate, concentrated fruit or vegetable juice, dried fruit or vegetable juice, fruit or vegetable pulp or vegetable pulp, concentrated fruit or vegetable pulp, fruit juice extracted with water or mixtures of such products; the aroma, pulp and cells obtained by suitable physical means from the same fruit or vegetable species may be returned to the juice; without prejudice to the Regulation on nutrition and health claims made on foods (4), in the manufacture of fruit nectars without added sugars or with reduced energy value, sugars may be replaced in whole or in part by sweeteners under the Regulation on food additives (5),
(m) fruit juice extracted with water, the product obtained by diffusion by means of water from all the pulp fruit from which the juice cannot be removed by physical means or from all the dehydrated fruit;
(n) a fruit or vegetable drink flavoured with a soft drink, made from fruit or vegetable juices or concentrates thereof,
(o) lemonade-flavoured non-alcoholic beverage made from drinking water, beverage concentrates or raw materials for their preparation,
(p) iced tea or Ice Tea soft drink made on the basis of tea extract,
q) cooked by true tea or brewed tea, a soft drink made from the tea purge of rights6),
(r) mineral water-flavoured non-alcoholic drink made from natural mineral water, beverage concentrates or raw materials for preparation;
(s) spring-flavoured water-flavoured soft drink made from spring water, drinking concentrates or raw materials for their preparation;
(t) a soda water drink made from drinking water and carbon dioxide for which the carbon dioxide content is at least 4 g / l;
(u) a drinking water flavored soft drink made from drinking water, containing only an addition of flavourings, whether or not enriched with food supplements;
(v) by a gentle method, the method of inactivation of micro-organisms to a juice temperature of 35 ° C by a high pressure treatment or by a pascalisation in the order of 4,000 to 8,000 bar for a period of 1 to 15 minutes or by high voltage pulses passing through the treated juice or shock freezing.
Breakdown of groups and sub-groups
The breakdown of non-alcoholic beverages and concentrates for the preparation of non-alcoholic beverages per group and sub-group is given in Annex 2 to this Decree.
Labelling
(1) In addition to the information contained in the Regulation on the provision of consumer information (7), Act No. 110 / 1997 Coll., on food and tobacco products, and amending and supplementing certain related laws, as amended, (hereinafter referred to as "the Act") and in the Decree on certain methods of labelling food (8), non-alcoholic beverages and concentrates for the preparation of non-alcoholic beverages shall be further marked in accordance with paragraphs 2 to 6 and § 5 to 7.
(2) A soft drink and concentrate for the preparation of non-alcoholic beverages, with the exception of concentrated drinks, shall be marked with the name of the sub-group or, if Annex 2 to this Decree does not define the name of the sub-group, the name of the group.
(3) The drinking concentrate shall be identified by the name of the subgroup or, if the food does not meet the requirements laid down for the subgroup, by the name of the group. The drinking concentrate shall be labelled as fruit or vegetable concentrate if, after its prescribed dilution, it contains the fruit or vegetable juice obtained.
(4) A beverage concentrate or non-alcoholic beverage flavoured, made from fruit or vegetable juice or concentrates thereof, flavoured with a flavour other than that of the basic fruit or vegetable component used shall be labelled as fruit or vegetable concentrate or a non-alcoholic beverage with a declared flavour.
(5) A beverage concentrate or non-alcoholic beverage flavoured, made from fruit or vegetable juices or their concentrates, shall be designated as a beverage concentrate or a soft drink flavoured with fruit or vegetable juice or only as a beverage concentrate or a flavoured soft drink.
(6) The beverage concentrate or lemonade flavoured without the addition of the fruit or vegetable ingredient used in the product name shall be labelled as a beverage concentrate or a lemonade with a declared flavour.
(1) In the case of a beverage concentrate produced from two or more fruit species, a list of the fruit species used shall be given in descending order, close to the name of the product. In the case of products made from three or more fruit species, the designation of the fruit species may be replaced by the words "of several fruit species' or by another indication corresponding to the meaning or number of fruit species used.
(2) For a beverage concentrate containing more than 50% by weight of sugars, the name syrup may be used.
(3) Where fruit or vegetable juice, fruit or vegetable juice from concentrate, concentrated fruit or vegetable juice, dried fruit or vegetable juice, concentrate for the preparation of non-alcoholic beverages, water-extracted fruit juice or non-alcoholic drink from juice of one kind of fruit or vegetables, the designation shall replace the word fruit or vegetable by the name of the fruit or vegetable species used.
(4) For fruit and vegetable drinks, juice or nectar, if the carbon dioxide content is at least 2 g / l, indicate that it is a saturated beverage.
(5) For concentrated fruit juice not intended for final consumption, the quantity of added lemon or lime juice and acidifying substances authorised under the Food Additives Regulation shall be indicated; this indication shall be indicated on the package, on the label attached to the package or on the accompanying document.
(6) In the case of mixtures of fruit juice and fruit juice from concentrate and fruit nectar obtained in whole or in part from one or more concentrated products, the indication "from concentrate or concentrates' or" partly from concentrate or concentrates' shall be given; this indication shall be clearly visible in letters near the product name and shall be clearly legible.
(1) In the case of fruit juice, fruit juice from concentrate, concentrated fruit juice, dried fruit juice, fruit juice extracted with water and fruit nectar, produced from two or more fruits, a list of the fruit species used shall be given for the product name according to the quantities used in descending order; in the case of products made from three or more fruit species, the designation of the fruit species may be replaced by the words "of several fruit species' or by another indication corresponding to the meaning or number of fruit species used; the use of lemon or lime juice or concentrated lemon or lime juice in quantities up to 3 g / l, expressed as anhydrous citric acid, shall not be considered as an addition of lemon or lime juice.
(2) In the case of fruit nectar, the minimum content of fruit juice, fruit pulp or a mixture of these ingredients shall be indicated by the words "share of fruit ingredient: at least...%" to be indicated in the same field of view as the name of the product.
(3) The designation "must 'may be used for fruit juice produced by direct pressing of fruit.
(4) In the case of lemonade, mineral water flavoured, spring water flavoured or drinking water flavoured with carbon dioxide content less than 2 g / l, the indication shall be that it is unsaturated lemonade, unsaturated mineral water flavoured with unsaturated spring water flavoured with seasoned or unsaturated drinking water.
(5) In the case of a powdered beverage, indication shall be given as to whether the preparation gives rise to a sparkling drink.
(6) For mineral water flavoured, indicate:
(a) indication that the drink is saturated if the drink has been subsequently saturated with carbon dioxide in excess of 2 g / l;
(b) the municipality or place where the source is received;
(c) name of source,
(d) an indication of the analytical composition indicating the characteristic constituents of mineral water designated by the laboratory;
(e) an indication of the increased content of ions for which this is required for the mineral water type used by a decree on the quality and health requirements of the packaged waters and the manner in which they are treated; and
(f) information on the modifications made pursuant to the Decree on quality and health requirements for packaged waters and the manner in which they are adapted.
(1) In the case of spring-flavoured water, indicate:
(a) indication that the drink is saturated if the drink has been subsequently saturated with carbon dioxide in excess of 2 g / l;
(b) the municipality or place where the source is received and the name of the source; and
(c) information on the modifications made pursuant to the Decree on quality and health requirements for packaged waters and the manner in which they are adapted.
(2) Lemonade for the manufacture of which fruit or vegetable juice or concentrate has been used shall be labelled as fruit or vegetable lemonade.
(3) The designation "mineral water '," mineral water' or expressions of a similar importance may not be used in the name of or in the designation of a soft drink, except for mineral water flavoured.
(4) The designation "juice '," juice', "100% '," 100%' or "100% 'or expressions of a similar importance shall not be used in the name of the soft drink, except for fruit and vegetable juice.
(5) The name of the sodium water and the drinking water flavoured or labelled shall not include geographical and analytical water composition.
(6) The average quantity is the weight or volume of the non-alcoholic beverage and concentrate for the preparation of the non-alcoholic beverage, taking into account the negative weight or volume deviation. Allowed negative mass or volume deviations are listed in Annex 3 to this Decree.
Quality requirements
(1) The physical and chemical requirements for fruit nectars are set out in Table 1 of Annex 1 to this Decree.
(2) The physical and chemical requirements for fruit juices from concentrate or concentrate are set out in Table 2 of Annex 1 to this Decree.
(3) The sensory quality requirements for soft drinks and concentrates for the preparation of soft drinks are set out in Annex 2 to this Decree.
(4) Ice tea and cooked real tea must show a representation of the characteristic ingredients corresponding to the content of tea extract, in particular caffeine, theobromine, catechins, theaflavins, flavonols, gallic acid, polyphenolic substances and theanine.
(5) For cooked tea of the right, it is necessary to measure the minimum content of catechins of 50 mg / l expressed as the sum of all catechins in order to determine the presence of a minimum quantity of tea extract.
Technological requirements
(1) Where fruit or vegetable juices are processed from fruit or vegetables with kernels, stone and bark, parts of the kernels, stone and bark shall not be contained in the juice, except where parts of the kernels, stone or bark cannot be removed by an appropriate production process. A mixture of fruit juice and fruit pulp is permitted in the production of fruit juice.
(2) Fruit or vegetable juice from concentrated fruit or vegetable juice must have at least organoleptic, physical, chemical and nutritional characteristics corresponding to the average levels of juice obtained from the same fruit or vegetable species as provided for in Article 2 (e). A mixture of fruit juice or concentrated fruit juice with fruit working or concentrated fruit working is permitted in the manufacture of fruit juice from concentrate.
(3) The renewal of the original status of the products defined in Article 2 (a), (h), (i), (j), (k), (l) and (m) with the use of substances strictly necessary for this operation does not constitute an obligation to indicate on the label the list of ingredients used for this purpose. In addition, the addition of pulp or cells in accordance with Annex 4 to this Decree shall be indicated on the label.
(4) Other technological requirements for non-alcoholic beverages are set out in Annex 4 to this Decree.
Marketing
(1) A non-alcoholic beverage in translucent containers should be placed on the market protected from direct sunlight and from freezing.
(2) The product referred to in § 2 (f) and (g) must be placed on the market at 2 to 8 ° C.
FRUIT WINE, OTHER WINE, CIDR, PERRY AND MEDOVINE
Definition of certain terms
For the purposes of this decree:
(a) a fruit wine drink produced by the alcoholic fermentation of fruit juice, with the exception of grapes, which may be adjusted before fermentation by the addition of water, concentrated grape must or sugar;
(b) malt wine drink produced by the fermentation of malt lees by means of an appropriate type of yeast;
(c) an herbal wine-based beverage made from fermented sugar with the addition of water or malt wine by maceration of parts of herbs or trees, with the exception of grapes, or by the addition of their extracts; treatment by the addition of alcohol, spirit drinks or other alcoholic beverages is not permitted,
(d) liqueur wine fruit drink made from unfermented fruit juice, with the exception of grape juice, or from unfermented black beets with the addition of alcohol or spirit and sugar;
(e) rice wine or sake drink produced by the alcoholic fermentation of rice; the addition of other authorised food ingredients is permitted,
(f) table fruit wine which has not been sweetened after fermentation;
(g) fruit wine of semi-sweet fruit wine sweetened by the addition of sugar to the value set out in Table 2 of Annex 5 to this Decree;
(h) fruit wine of dessert fruit wine with the addition of sugar and alcohol to the values set out in Table 2 of Annex 5 to this Decree;
(i) fruit wine of dessert, spicy fruit dessert with the addition of spices or extracts made from such spices;
(j) semi-sparkling fruit wine saturated with carbon dioxide to at least 0,1 MPa, where appropriate sweetened;
(k) honey or also honey wine, a drink produced by alcohol fermentation only by honey of honey, water and fermented culture with the possibility of adding fruit juice, fruit, herbs, herbal extracts or spices;
(l) a dessert mead drink produced by the alcoholic fermentation of honey of bees diluted in water, fruit juice or mixture of water and fruit juice in different proportions using a fermentation culture; the addition of alcohol, wine, sugar, herbs, herbal extracts or spices is permitted;
(m) a cider or cider drink produced by full or partial alcoholic fermentation of fresh or concentrated apple juice or dried apple juice to which water has been added or mixtures thereof; the addition of water, sugar and not more than 25% by volume of other juice, both before and after fermentation; flavouring with natural fruit flavourings is possible; the addition of fresh or concentrated apple juice after fermentation and adjustment of the carbon dioxide content by addition or partial or total removal is permitted; the use of dried or concentrated foods added during manufacture for their colouring effect is also permitted,
(n) Perry or pear cider drink made by full or partial alcoholic fermentation of fresh or concentrated pear juice or dried pear juice to which water has been added or mixtures thereof; the addition of water, sugar and not more than 25% by volume of other juice, both before and after fermentation; flavouring with natural fruit flavourings is possible; the addition of fresh or concentrated pear juice after fermentation and adjustment of the carbon dioxide content by addition or partial or total removal, the use of dried or concentrated foods added during manufacture for their colouring effect is also permitted.
Breakdown of species and groups
The breakdown of fruit wines, other wines, cider, perry and dessert mead into species and groups is given in Annex 6 to this Decree.
Labelling
(1) In addition to the information provided for in the Regulation on the provision of information to consumers, the law and the Decree on certain methods of labelling foodstuffs, fruit wines, other wines, cider, perry and dessert mead shall be labelled in accordance with paragraphs 2 to 4.
(2) Where a designation of a particular type of fruit is used in the name of the fruit wine, at least 95% by weight of the fruit juice must come from that kind of fruit.
(3) Fruit wines, other wines and dessert mead are identified by the name of the species and group.
(4) In the labelling of the wines listed in Annex 6 to this Decree, the term "wine 'must always be associated with a designation expressing the group or type of fruit wine or other wine concerned.
Quality requirements
The sensory and chemical quality requirements for fruit wines, other wines, cider, perry and mead are set out in Tables 1 and 2 of Annex 5 to this Decree.
Technological requirements
(1) The quantity of fruit juice shall be used for the production of fruit wine of one type of fruit in the proportion set out in Table 3 of Annex 5 to this Regulation.
(2) The total quantity of fruit juice in the proportion of more than 300 litres of fruit juice per 1000 litres of the product shall be used for the manufacture of fruit wine of a kind other than those listed in Table 3 of Annex 5 to this Regulation.
(3) The main raw material in the production of mead must be honey and water of bees; water may be partially replaced by fruit juice.
(4) Mead with the designation "Cold-made," "Cold-made" or other indications of similar importance must not include the process of cooking the honey solution in production and its temperature must not exceed 40 ° C when honey is dissolved in water.
(5) At least 280 kilograms of bee honey shall be used for the production of 1000 litres of dessert mead.
LIVE AND DRINKS AT THE POINT OF LIVE
Definition of certain terms
For the purposes of this decree:
(a) a foaming drink made by fermentation of the youth prepared from malt, water, unprepared hops, prepared hops or hop products9) which, in addition to the fermentation process of ethanol and carbon dioxide, also contains a certain amount of unfermented extract; the malt may be replaced by an extract of in particular sugar, cereal starch, unsweetened cereals or rice up to one third of the total extract of the original youth; for beers flavoured, the alcoholic strength may be increased by the addition of spirit drinks or other alcoholic beverages,
(b) malted grain grains of barley or other cereals which have undergone enzymatic transformation of endosperm by sweetening and the creation of typical flavourings, flavourings and colouring substances;
(c) beer produced in the lower fermented beer using the lower fermentation brewery yeast;
(d) beer produced with the use of brewer's yeast with the use of the upper fermentation beer;
(e) light beer beer made predominantly of light malt;
(f) dark and semi-dark beer beer made of dark malt, caramel malt, or colour malt mixed with light malt;
(g) beer produced during the rolling process by mixing light and dark beers;
(h) table beer with an extract of the original youth up to and including 6% by weight,
(i) beer with an extract of between 7% and 10% by weight of the original young,
(j) lager-low fermented beer with an extract of 11 to 12% by weight of the original youth;
(k) full beer with an extract of between 11% and 12% by weight of the original youth,
(l) a strong beer with an extract of the original youth of 13% or more by weight,
(m) low-alcoholic beer beer with an alcoholic strength by volume of more than 0,5% vol and not more than 1,2% vol;
(n) non-alcoholic beer beer with an alcoholic strength by volume of not more than 0,5% vol.,
(o) beer made from other cereals, beer obtained with an extract of the malt used, other than barley, exceeding one third of the weight of the extract,
(p) yeast beer beer produced by an additional addition of pure yeast culture or the proportion of fermented youth into finished beer;
(q) flavoured beer beer made with added flavourings, foodstuffs and raw materials with own flavouring, spirit drinks or other alcoholic beverages referred to in Article 21; the alcoholic strength by volume of spirit drinks and other alcoholic beverages may not exceed the alcoholic strength by volume of the original beer,
(r) sweet malt extract obtained using brewery technology;
s) beer-based drink fermented malt drink, mixed beer drink or atypical beer drink,
(t) a fermented malt beverage made from freshwater by brewery technology, which may be flavoured,
(u) a blended beer drink, a drink made by mixing beer with a soft drink or with a beverage concentrate for the preparation of soft drinks,
(v) an atypical beer drink with a modified malt content or a modified fermentation method;
(w) the type or style of beer to indicate the usual method of production and the composition of the raw materials according to procedures operated in traditional areas of production in accordance with consumer expectations.
Breakdown of species and groups
(1) The breakdown of beer and beer-based drinks between types and groups is set out in Annex 7 to this Decree.
(2) In addition to the breakdown set out in Annex 7 to this Decree, specific designations of types or beer styles may be used.
Labelling
(1) In addition to the information provided in the Regulation on the provision of information to consumers, in the law and in the Decree on certain methods of labelling foodstuffs, beer should also be indicated
(a) the name of the species and group; the name of the group may be specified by indicating the value of the extract of the original youth expressed as a percentage by weight,
(b) alcoholic strength by volume, if it is low-alcoholic beer;
(c) in the name, the method of fermentation, if it is beer produced by the upper fermentation or fermentation in a bottle,
(d) in the title, the indication "unfiltered" if the yeast has not been removed from the beer,
(e) in the title, the colour of the beer, dark, semi-sparkling or cut;
(f) in the title, the term "yeast" as regards beer,
(g) in the title, the indication "flavored" if the beer has been flavoured,
(h) in the name, the indication of the type of cereals where beer was made from other cereals,
(i) an indication of the use of natural mineral water when used for production.
(2) In the case of beer based drinks, the name of the group should be given instead of the name of the species.
(3) In the case of mixed beer drinks, the composition shall indicate the designation corresponding to the group of beer used, the indication of the flavouring ingredient with which the beer is mixed and their percentage.
(4) The average quantity is the volume taking into account the negative volume deviation. Allowed negative volume deviations are given in Table 2 of Annex 8 to this Decree.
Quality requirements
(1) The physical and chemical quality requirements for beer and beer based drinks are set out in Table 1 of Annex 8 to this Decree.
(2) Dark and semi-sparkling beer cannot be produced by coloring light beers.
(3) The taste, fragrance and other sensory requirements for beer and beer based drinks must be characteristic of the declared type and product group and must be free of foreign flavours and flavours.
Marketing
Beer and beer-based drinks must be protected from direct sunlight and from freezing.
CONSUMPTION LIMITS, SPIRITS AND OTHER ALCOHOLIC DRINKS
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Regulation Information
| Citation | Decree No. 248 / 2018 Coll., on the requirements for beverages, fermented vinegar and yeast |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 31.10.2018 |
|---|---|
| Effective from | 01.12.2018 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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