Decree of the Ministry of Agriculture No. 297 / 2000 Coll.
Decree of the Ministry of Agriculture implementing certain provisions of Act No. 115 / 1995 Coll., on Vineyard and Wine Industry and amending certain related legislation, as amended by Act No. 216 / 2000 Coll.
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Order
Effective from 31.08.2000
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22.05.2002
31.08.2000
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297
DECLARATION
Ministry of Agriculture
of 21 August 2000
implementing certain provisions of Act No. 115 / 1995 Coll., on wine-growing and wine-growing and amending certain related legislation, as amended by Act No. 216 / 2000 Coll.
The Ministry of Agriculture provides, pursuant to § 2 (k), § 9e (3), § 10 (3) and (4), § 14 (5), § 17 (4) and § 18 (6) of Act No. 115 / 1995 Coll., on wine-growing and wine-growing and on the amendment of certain related legislation, as amended by Act No. 216 / 2000 Coll., hereinafter referred to as "the Act":
Obtaining concentrated grape must
[K § 2 (k) of the Act]
(1) Concentrated grape must
(a) is produced by partial removal of water from grape must, in particular by freezing and vacuum evaporation;
(b) comes exclusively from grapes of vine varieties registered as wine grapes,
(c) is produced from grape must having a sugar content of not less than 11 degrees, unless otherwise provided for in implementing legislation.1)
(2) The actual alcoholic strength of concentrated grape must may not exceed 1 percentage by volume.
Certification
(K § 9e (5) of the Act)
(1) The certificate certifying the origin of the wine and the compliance of the wine with the quality requirements laid down in the rules in force in the country of origin must bear the stamp and signature of the competent inspection authority in the country of origin of the wine or the relevant accredited laboratory. The model certificate is set out in Annex 1 to this Order.
(2) A separate certificate with the results of the analyses shall be issued for each delivery and each type of wine to be imported into the Czech Republic. The supply shall mean the quantity of wine the whole units of which are declared in conformity with regard to the type of wine, quality, variety (if applicable), the designation referred to in paragraphs 13 (5) and 13 (a) of the Act and the quantity in the same means of transport carried on one day.
(3) Where the quantity of wine of the same lot (Section 13 (8) of the Act) is imported by means of means of transport for one or more days, only a single analytical analysis of the quality characteristics shall be sufficient, the results of which shall be given in agreement with all the certificates issued in accordance with paragraph 2 for each delivery from that lot.
(4) The certificate shall consist of the original and a copy accompanying the consignment. The certificate shall be completed by means of a copy by typewriter or by hand. The records shall be legible and unwritten. Any changes shall be made by crossing out the incorrect data and writing down the required data. Any such change must be confirmed by signing the person who made it.
(5) The headings of the individual boxes of the certificate are given in bilingual language, in Czech and English or in Czech and French or in Czech and German, where appropriate in Czech and language of the country of origin of the wine and the relevant particulars are added to the box in one of the two languages in which the certificate is printed. The certificate shall bear the serial number assigned by the inspection authority which issued it.
(6) Following the release of the delivery for free circulation (2), the original certificate of the importer will be transmitted within 10 days by the Czech Agricultural and Food Inspection and shall keep a copy for 5 years.
(7) In the case of liqueur wine and wine intended for distillation, only those certificates are accepted for which the designated laboratory confirms that the alcohol contained in the wine has been obtained from wine products. The certificate shall be accompanied by the full address and stamp of that laboratory and by the registration number issued by that laboratory.
(8) The total dry extract content indicated in the certificate is all the matter which is of a non-volatile nature under the given physical conditions. The physical conditions shall be such that the mass which forms the total dry extract undergoes as few changes as possible during the test.
(9) The provisions of paragraphs 1 to 6 shall not apply to imports of wine intended for circulation and imported separately or with a supply of wine for which a certificate is required if:
(a) the wine is in packages of not more than 5 litres with a disposable closure; a one-off cap means a cap which is visibly damaged at first opening and cannot be reused intact;
(b) the quantity of wine shall not exceed 100 l per calendar month of the same year,
(c) the importer shall certify, by stamp and signature, the Declaration on the import of wine into the Czech Republic (hereinafter referred to as the "Declaration") for each type of wine separately; the model declaration is set out in Annex 1a to this Order,
(d) the importer shall submit the declaration to the customs office, which shall supplement it with the date of release for the proposed customs procedure and certify by stamp and signature; and
(e) The importer shall, within 10 days of the release of the delivery for free circulation (2), forward the original declaration to the Czech Agricultural and Food Inspectorate and keep a copy of the declaration for 5 years.
(10) The provisions of paragraphs 1 to 6 shall also not apply to imports or consignments of wine not intended for circulation where:
(a) the quantity of wine imported or dispatched shall not exceed 30 l per person per calendar year;
(b) the wine is transported in connection with the transfer of the usual place of residence 2a) abroad to the country;
(c) the wine is intended for presentation at a trade fair or exhibition and is transported in packages of not more than 2 litres and the total quantity transported does not exceed 1000 litres per calendar year; or
(d) wine imported for scientific and technical experiments and the total quantity transported shall not exceed 100 l per calendar month of the same year.
(11) In the case of imports of wine referred to in points (c) and (d) of paragraph 10, the importer shall also comply, mutatis mutandis, with the conditions laid down in points (c) to (e) of paragraph 9.
Wine quality requirements
[K § 10 (4) (a) of the Act]
(1) The sensory requirements for the quality of wine are set out in Annexes 2, 3 and 4 thereto.
(2) The chemical and physical quality requirements for wine are set out in Annex 5 to this Regulation.
More detailed procedures for wine production
[K § 10 (4) (b) of the Act]
Production processes and wine treatment
(1) The production processes and treatment (hereinafter referred to as oenological practices) which may be used for fresh grapes, grape must, partially fermented grape must, partially fermented grape must of dried grapes, concentrated grape must and fermented young wine shall be as follows:
(a) aeration or oxygen addition;
(b) heat treatment;
(c) centrifugation and filtration with or without inert auxiliary filtration agents, provided that they leave no undesirable residues in the product thus treated;
(d) the use of carbon dioxide, argon or nitrogen, also mixed in order to create an inert atmosphere and to protect the product from air;
(e) the use of yeast,
(f) the use of procedures to promote yeast production, namely:
1. the addition of diammonium phosphate or ammonium sulphate in the amount technically necessary,
2. the addition of ammonium sulphite or ammonium disulphite in a technically necessary quantity;
3. the addition of thiamine chloride hydrochloride in the technologically necessary quantity,
(g) the use of sulphur dioxide or potassium disulphite, also called potassium metadisulphite or potassium pyrosulphite;
(h) desulphurisation by physical methods;
(i) the treatment of white musts and young white wines still in fermentation with active carbon in a technologically necessary quantity;
(j) any of the following oenological substances:
1. food gelatine,
2.
3. casein and potassium caseinate,
4. egg white, possibly milk proteins (Lactalbumine),
5. bentonite,
6. silicon dioxide in the form of gel or colloidal solution,
7th Kaolin,
8. tanin,
9. pectolytic enzymes,
10. enzymatic treatment of beta-glucanase,
(k) use of sorbic acid or potassium sorbate;
(l) the use of tartaric acid to increase the acid content,
(m) use of one or more of the following substances to reduce the acid content:
1. potassium tartrate,
2. potassium bicarbonate,
3. calcium carbonate, possibly supplemented by a small amount of double calcium salt L (+) tartaric acid and L (-) malic acid,
4. calcium tartrate,
5. homogeneously prepared tartaric acid and calcium carbonate in finely ground identical parts,
(n) the use of preparations based on dried yeast up to 40 g / hl,
(o) use of polyvinylpolypyrrolidone up to 80 g / hl,
(p) the use of lactic bacteria in a wine suspension.
(2) The oenological practices which may be used for grape must intended for the preparation of concentrated grape must are as follows:
(a) aeration;
(b) heat treatment;
(c) centrifugation and filtration with or without inert auxiliary filtration agents, provided that they leave no undesirable residues in the product thus treated;
(d) the use of sulphur dioxide or potassium disulphite or potassium metasulphite, also called potassium pyrosulphite,
(e) desulphurisation by physical methods;
(f) treatment with oenological active carbon;
(g) the use of calcium carbonate, possibly supplemented by a small amount of double calcium salt L (+) tartaric acid and L (-) apple acid,
(h) the use of an ion converter;
(i) reverse osmosis provided that the total volume of the product is not reduced by more than 20% and that the sugar content is not increased by more than 3,5 ° sugar content.
(3) The oenological practices which may be used for partially fermented grape must intended for immediate human consumption in unprocessed form, for table wine, quality wine, wine with added value, sparkling wine, semi-sparkling wine, liqueur wine and aromatised wine are as follows:
(a) the use of fresh, healthy and undiluted yeast obtained from the earlier preparation of dry wines up to 5% of the quantity of wine produced for the production of dry wines;
(b) aeration or introduction of argon or nitrogen;
(c) heat treatment;
(d) centrifugation and filtration with or without inert auxiliary filtration agents, provided that they leave no undesirable residues in the product thus treated;
(e) the use of carbon dioxide, argon or nitrogen, and mixtures thereof, in order to create an inert atmosphere and thus protect the product from air;
(f) the addition of carbon dioxide;
(g) the use of sulphur dioxide, potassium disulphite or potassium metasulphite, also called potassium pyrosulphite,
(h) use of sorbic acid or potassium sorbate;
(i) the addition of L-ascorbic acid up to 150 mg / l,
(j) the addition of citric acid with regard to the maturation of the wine, the final value of citric acid shall not exceed 1 g / l of the wine thus treated;
(k) use of tartaric acid to increase the acid content;
(l) use of one or more of the following substances to reduce the acid content:
1. potassium tartrate,
2. potassium bicarbonate,
3. calcium carbonate, possibly with a small amount of double calcium salt L (+) tartaric acid and L (-) malic acid,
4. calcium tartrate,
5. tartaric acid,
6. homogeneous treatment with tartaric acid and calcium carbonate in finely ground identical parts,
(m) any of the following or several oenological substances:
1. food gelatine,
2.
3. casein and potassium caseinate,
4. egg white, possibly milk protein (Lactalbumine),
5. bentonite,
6. silicon dioxide in the form of gel or colloidal solution,
7th Kaolin,
8. enzymatic treatment of beta-glucanase,
(n) the addition of tannin,
(o) treatment of white wines with oenological active carbon;
(p) the screening of partially fermented grape must intended for immediate human consumption in the unaltered form and of white and pink wines with potassium hexacyanoferrate and of red wines with potassium hexacyanoferrate or potassium phytate for laboratory checks prior to and after purification so that the wine does not contain any cyanide compounds after purification;
(q) the addition of metataric acid;
(r) the use of Arab rubber;
(s) the use of DL-tartaric acid, also called grape acid, or its neutral potassium salts, to reduce the excess calcium content,
(t) the use of calciumalginate or potassium malginate for the preparation of sparkling wine obtained by fermentation in bottles and for which the separation of wine lees from wine shall take place by firing the stopper,
(u) the use of yeast, dried or in suspension, for the manufacture of sparkling wine;
(v) the addition of ammonium and thiamine salts to the cuvée to encourage yeast production in the production of sparkling wine in the following quantities:
1. diammonium phosphate or ammonium sulphite up to 0,3 g / l,
2. thiamine (thiamine chloride hydrochloride) up to 0,6 mg / l,
(x) addition
1. potassium tartrate,
2. calcium tartrate to promote the excretion of wine stone;
(y) the use of copper sulphate to remove the taste or smell deficiencies of wine up to 1 g / hl if the copper content of the product thus treated does not exceed 1 mg / l;
(z) the use of preparations based on dried yeast up to 40 g / hl,
(aa) use of polyvinylpolypyrrolidone up to 80 g / hl;
(bb) the use of bacteria producing lactic acid in a wine suspension;
cc) addition of caramel to enhance colour only for liqueur wine.
(4) The oenological procedure that may be used for table wine is a partial cold concentration (cryoextraction), provided that the total volume of the product does not decrease by more than 20% and sugar content does not increase by more than 3,5 ° sugar content.
(5) The health requirements, the permitted levels of additives, additives, contaminants and pesticide residues are laid down in specific legislation.3)
(6) For the sweetening of table and quality wines, only grape must or concentrated grape must may be used, up to a maximum of 2% by volume of the total alcoholic strength, i.e. not exceeding 35 g of the total residual sugar content of wine.
Loss standards for wine production
(1) The losses in the production of wine relate to the quantities handled, the basis being the volume of wine after fermentation before the first fermentation from yeast lees. A hectolitre (hl) is used as a unit of quantity in the production of wine.
(2) The loss standards for wine production by operation, taking into account the production technology, are as follows:
| a) první stáčení | - bez použití bentonitu | do 6,0 %, | |
| - s použitím bentonitu | do 8,0 %, | ||
| b) druhé stáčení | - bez použití bentonitu | do 1,5 %, | |
| - s použitím bentonitu | do 2,0 %, | ||
| c) | - bez použití bentonitu | do 0,5 %, | |
| - s použitím bentonitu | do 1,0 %, | ||
| d) filtrace | do 0,2 %, | ||
| e) lahvování | do 1,0 %, | ||
| f) plnění nádob při expedici | do 0,5 %, | ||
| g) plnění cisteren při expedici | do 0,1 %, | ||
| h) manipulační ztráty | do 0,2 %, | ||
| i) skladovací ztráty (odpar) za každý měsíc | do 0,4 %. | ||
(3) The sum of losses from each production operation referred to in paragraph 2 shall not exceed the total permitted amount of losses of 12,5%.
(4) For the separate evaluation of individual operations, the
(a) the first bottling of wine produced before the first bottling multiplied by the loss standard for the first bottling,
(b) the second bottling of wine produced before the second bottling multiplied the loss standard for the second bottling;
(c) the training of wine multiplied by the standard of loss for training,
(d) the filtration multiply the filtered quantity of wine by the loss standard for the filtration;
(e) the bottling of the quantities of wine delivered for bottling multiplied by the standard of loss for bottling;
(f) filling the containers takes as a basis the disposal of wine (in barrels, demijons, etc.) and multiplies the standard of loss;
(g) the filling into the tanks of the wine in the tanks multiplied by the appropriate loss standard;
(h) the handling takes as a basis for calculating the loss standard the amount of handling during returning, coupling, etc., carried out outside the first or second roll of sludge;
(i) storage shall take as a basis the sum of initial and final stocks divided by two and multiplied by the relevant loss standard for the calculation of the loss standard. Storage losses are calculated from wine on yeast, wine rolled 1 times, twice bottled, trained wine and wine in bottles.
(5) The provisions of paragraphs 1 to 4 shall not apply to wine produced under research and breeding tasks and stored in containers of less than 50 l.
Evaluation of wine quality and sampling
(K § 10 (3) of the Act)
The quality control of wines in accordance with the requirements laid down in Annexes 2, 3, 4 and 5 thereto shall be carried out:
(a) in the case of wine stored in sample storage containers after homogenising the whole content;
(b) in the case of wine stored in bulk containers (tanks, tanks or barrels) for which the required homogenisation cannot be carried out, from an average sample prepared by mixing the incremental samples; partial samples of the same volume and number shall be taken from the top layer in one tenth of the total height below the surface, the middle layer and the bottom layer in one tenth of the total height above the bottom;
(c) in the case of wine in bottles, 1 to 2 bottles at batch size to 100 bottles, 3 to 5 bottles at batch size from 101 to 1000 bottles and 6 to 10 bottles at batch size above 1000 bottles.
Method and size of samples of wines referred to in Section 14 (1) of the Act and procedure for their evaluation
(K § 14 of the Act)
(1) Sampling of wines referred to in Section 14 (1) of the Act shall be carried out in accordance with the provisions of Section 6 (a) and (b).
(2) The necessary number of samples taken and officially sealed in an essential quantity of wine provided by the Ministry of Agriculture will be sent to the laboratory designated by the Ministry of Agriculture by the manufacturer or importer to analyse the quality indicators.
Change reporting mode
(K § 17 of the Act)
The notification of changes to the vineyard register or the cancellation of vineyards referred to in Article 17 (4) shall be made using the form set out in Annex 6 to this Order. The form may be obtained on request from the Central Audit and Examination Institute.
Means of keeping records
(K § 18 of the Act)
(1) The form for keeping records of wine-growing pursuant to Article 18 (1) of the Act is set out in Annex 7 to this Decree.
(2) The method of keeping records of the weight and sugar content of the grapes harvested pursuant to Article 18 (1) of the Act and the model form is set out in Annex 8 to this Decree.
(3) The method of keeping records of the weight and sugar content of the grapes or grape must purchased in accordance with Article 18 (2) of the Act and the model form is set out in Annex 9 to this Decree.
(4) The method of keeping records of the weight and sugar content of the grapes or grape must sold in accordance with Article 18 (1) of the Act and the model form is set out in Annex 10 to this Decree.
(5) The method of keeping records of the weight and sugar content of the processed grapes or grape must referred to in Article 18 (2) of the Act and the model form is set out in Annex 11 to this Decree.
(6) The method of keeping records of the weight of refined sugar purchased and processed in accordance with Article 18 (2) of the Act and the model form is set out in Annex 12 to this Decree.
(7) The method of keeping records of the production and use of alcoholic beverages produced from marc leaching pursuant to Article 18 (3) of the Act and the model form is set out in Annex 13 to this Decree.
(8) The method of keeping records of the production and use of alcoholic beverages produced from diluted wine lees pursuant to Section 18 (3) of the Act and the model form is set out in Annex 14 to this Decree.
(9) The method of keeping records of wine stocks in accordance with Section 18 (2) of the Act and the model form is set out in Annex 15 to this Decree. The model form for registration by individual vessels is set out in Annex 16 to this order.
(10) The statements provided for in Paragraph 18 (5) of the Act are set out in Annexes 17 and 18 to this Decree.
Model form for contribution to the Wine Fund
(K § 18f (5) of the Act)
(1) The model form in which the grower, producer or importer gives the information relevant for determining the amount of the levy to the Wine Fund is set out in Annex 19 to this Order.
(2) Wine produced from imported wine or domestic wine from which a levy has already been made on the Wine Fund by the importer or the original producer shall not be considered as having been put into circulation for the first time. the documents accompanying this wine must show the address of the payer of the levy to the Wine Fund.
Efficacy
This decree shall take effect on the day of its publication.
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 297 / 2000 Coll., implementing certain provisions of Act No. 115 / 1995 Coll., on wine-growing and on amending certain related legislation, as amended by Act No. 216 / 2000 Coll. |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 31.08.2000 |
|---|---|
| Effective from | 31.08.2000 |
| Effective until | - |
| Status | Valid |
Legal Areas:
Administrative law
Agriculture
The regulation text is for informational purposes only.
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