Decree No. 323 / 2004 Coll.
Order implementing certain provisions of the Vineyard and Wine Act
Valid
Order
Effective from 28.05.2004
Zobrazeno prvních 200 z celkem 276 ustanovení tohoto předpisu.
Zobrazit celý předpis →
Pro stažení celého znění použijte tlačítko Stáhnout výše.
323
DECLARATION
of 5 May 2004
implementing certain provisions of the Vineyard and Wine Act
The Ministry of Agriculture provides, pursuant to Article 42 of Act No. 321 / 2004 Coll., on wine-growing and wine-growing, and on the amendment of certain related laws (Section 42 of the Law No. 321 / 2004 Coll., on the implementation of § 4 (4) (d), § 6 (5), § 8 (4), § 9 (9), § 11 (3), § 12 (7), § 13 (4), § 14 (3), § 16 (10), § 17 (6), § 23 (15), § 26 (12), § 28 (6), § 29 (5), § 30 (3), § 35 (4):
List of varieties for the production of quality wine in a specified area
[K § 4 (4) (d) of the Act]
(1) The list of wine grape varieties from which it is permitted to produce quality wine of a specified region is kept in the State Variety Book (1) or in the Variety Books of the other countries of the European Communities. Vine varieties must comply with the conditions laid down in the Regulation of the European Communities for the classification of wine grape varieties (1a).
(2) The names of certain varieties referred to in paragraph 1 may be replaced by the synonyms listed in Annex 1.
More detailed requirements for the production of certain products and physical, chemical and sensory requirements for product quality
[Paragraph 11 (3) (a) of the Law]
(1) The list of diseases and defects in wine concerning the appearance, colour, smell, taste and perfumery of wine is set out in Annex 5.
(2) The sensory quality requirements for wine, with the exception of sparkling wine, semi-sparkling wine, liqueur wine and aromatised wine, are set out in Annex 6.
(3) The sensory quality requirements for sparkling wine and sparkling wine are set out in Annex 7.
(4) The sensory quality requirements for liqueur wine are set out in Annex 8.
(5) The sensory quality requirements for aromatised wine are set out in Annex 9.
(6) The physical and chemical quality requirements for wine are set out in Annex 10.
(1) For wine with a designation of origin produced from grapes harvested in the Czech Republic, the total alcoholic strength may be increased to 15% vol.
(2) For quality wines with the addition of a selection of berries or iced wine, the volatile acid content shall not exceed 30 milliequivalents per litre of wine. In the case of quality wines with the addition of cibeb or straw wine, the volatile acid content shall not exceed 35 milliequivalents per litre of wine (1d).
Procedure for the disposal of by-products resulting from the processing or manufacture of products
[Paragraph 11 (3) (b) of the Act]
(1) The removal of by-products resulting from the processing or manufacture of products shall be carried out:
(a) their sale;
(b) by distillation thereof,
(c) their destruction in the vineyard;
(d) in another demonstrable way.
(2) The manufacturer shall record the removal of by-products resulting from the processing or manufacture of the products in the register (Annex No 27 or 33) and, in the case of the disposal of by-products referred to in paragraph 1 (a) or (b), shall attach proof that the by-products have been disposed of in this way.
Technology losses (loss standards) in product production
[Paragraph 12 (7) of the Law]
(1) Acceptable technological losses in the production of products (hereinafter referred to as "loss standards") relate to the quantities handled, the basis being the volume of the product after fermentation before first fermentation from yeast sludge.
(2) Losses in product production by operation, taking into account product production technology, are established as follows:
| a) první stáčení | |
| 1. bez použití bentonitu | do 6,0 %, |
| 2. s použitím bentonitu | do 8,0 %, |
| b) druhé stáčení | |
| 1. bez použití bentonitu | do 1,5 %, |
| 2. s použitím bentonitu | do 2,0 %, |
| c) školení, přičemž školením se rozumí technologický postup při výrobě vína vedoucí k odstranění nežádoucích látek a zvýšení jakosti vína, | |
| 1. bez použití bentonitu | do 0,5 %, |
| 2. s použitím bentonitu | do 1,0 %, |
| d) filtrace | do 0,2 %, |
| e) plnění produktu do obalu o objemu nejvýše 2 litry | do 1,0 %, |
| f) plnění produktu do obalu o objemu nejvýše 60 litrů | do 0,5 %, |
| g) plnění produktu do obalu o objemu nad 60 litrů | do 0,1 %, |
| h) manipulační ztráty | do 0,2 %, |
| i) skladovací ztráty (odpar) pro dřevěné sudy za každý měsíc | do 0,4 %. |
(3) The sum of the loss standards for each production operation referred to in paragraph 2 (a) to (h) shall not exceed the total permitted loss level of 12,5%.
(4) For the separate evaluation of individual operations, the
(a) the first bottling of the product produced before the first bottling multiplied by the first bottling loss standard;
(b) the second bottling of the product produced before the second bottling multiplied by the second bottling loss standard;
(c) training of the quantity of the product being trained multiplies the standard of loss for training;
(d) the filtration multiply the filtered quantity of the product by the loss standard for filtration;
(e) the performance of the product multiplies the quantity of the product submitted for compliance with the above-mentioned loss standard for the type of performance;
(f) the handling takes as a basis for calculating the loss standard the amount of resteer handling, mixing, etc., carried out outside the first or second curvature of sludge;
(g) storage shall take as the basis the initial supply of the product after the second rotation to calculate the loss standard.
(5) The provisions of paragraphs 1 to 4 shall not apply to products produced in the framework of research and breeding tasks and placed in containers of less than 60 litres.
Details concerning labelling of products
[Paragraph 16 (9) of the Law]
(1) Wine may be marked with the word "barrique" if the wine has matured for at least 3 months in an oak barrel of a capacity of more than 210 litres and less than 250 litres which has not been used for the production of wine for more than 36 months. This designation may be supplemented by an indication of the time of maturing of the wine in months or years.
(2) Wine may be marked with:
(a) "aged in barrel" if the wine has been aged in a wooden barrel for at least 6 months;
(b) "claret," "clairet" or "claret" in the case of white wine produced from blue grapes without fermentation;
(c) "rosebud" or "goldfish" if the wine has been produced from a mixture of grapes or must of white, red and blue grapes, where appropriate;
(d) "archive wine" if the wine is put into circulation at least 3 years after the year of harvest;
(e) "young wine" if the wine is offered for consumption to the final consumer by the end of the calendar year in which the grapes used for the production of that wine were harvested,
(f) "first harvest," "virgin harvest" or "virgin wine" where the wine originates from the first harvest of the vineyard; the first harvest of the vineyard shall be considered to have taken place in the third year following the planting of the vineyard,
(g) "botrytic collection" if the quality wine with the addition of the types of selection of grapes or selection of berries or selection of cibebs has been produced from grapes which have been at least 30% infected by the noble mould grey Botrytis cinerea P.,
(h) "matured on yeast" or "trained on yeast" or "beamed on yeast" or "sur lie" if the wine in production has been left on yeast for at least 6 months.
(3) The designation "reserve" may be used for wine, except sparkling wine and semi-sparkling wine, which has matured for at least 24 months in a wooden barrel and subsequently in a bottle, of which at least 12 months in a barrel for red wine and 6 months in a white or pink wine.
(4) Wine may be marked with the words "white," "pink" or "red"; the designation of pink may be replaced by the designation of "rose 'or" rosa'. Wines with a protected designation of origin or wines with a protected geographical indication may not be classified as "rose '," rosé' or "rose' if they are produced by mixing white and red wine.
(5) Where it is permitted to indicate the variety name in the wine designation, that name shall be indicated as the variety name or its synonyms as specified in Annex 1.
(6) Information for the consumer on the label may be provided
(a) the method of production of wine;
(b) characteristic sensory characteristics of the wine;
(c) the history of the wine, its producer or persons involved in the marketing of the wine;
(d) natural or technical conditions giving the essential characteristics of the wine;
(e) the ripeness of wine obtained by the storage of wine;
(f) the recommendation for which wine is appropriate to be served;
(g) the way in which wine is presented for consumption;
(h) the way wine is stored.
(7) The information given on the label of the wine referred to in paragraph 6 must not lead to misleading consumers. (2)
Geographical indications for the terrestrial wine and varieties from which the terrestrial wine may be produced
(K § 17 of the Act)
(1) The following geographical indications shall be laid down for terrestrial wine:
(a) Czech regional wine;
(b) Moravian Earth wine.
(2) Earth wine may be produced from varieties from which it is permitted to produce quality wine of the specified areas referred to in Article 1 (1) and from the varieties listed in Annex No 15.
Application for authorisation to grant the wine designation an original certificate and the scope of the characteristics of the wine characteristics indicated in the application
(Paragraph 23 (14) of the Law)
The characteristics of the wine referred to in the application under Article 23 (5) (d) of the Act shall include:
(a) sensory requirements for the quality of wine;
(b) chemical and physical quality requirements for wine,
at least to the extent necessary for the evaluation of the quality wine of the specified region referred to in Article 4 so that these characteristics of the wine define the difference between the wine and the original certification.
Method of collection, size of wine samples and tolerances from laboratory analysis
(Paragraph 26 (12) of the Law)
(1) Sampling of wine under Article 26 (4) of the Act shall be carried out by:
(a) partial sample And for laboratory analysis - one bottle of a minimum of 1 litre, for wine already bottled enough bottles to have a total volume of at least 1 litre,
(b) subsample B for the sensory evaluation of wine - one bottle of a minimum volume of 0,5 litres, for wine already bottled enough bottles to have a total volume of at least 0,5 litres;
(c) sub-sample C for storage as a reference sample at the State Agricultural and Food Inspection (hereinafter referred to as "Inspection") for any examination of the results of laboratory analyses, or for verification of the identity of the classified batch of wine, or as a back-up sample for sensory evaluation of the wine in case the B sub-sample does not comply with the cork - one bottle of a minimum volume of 1 litre, for wine already bottled so that its total volume is at least 1 litre.
(2) The sub-samples submitted for wine A, B and C must be taken in such a way that they are representative of the whole lot of wine to be classified.
(3) The values of the actual alcoholic strength, the total alcoholic strength and the sugar-free extract content of the wine put into circulation must correspond to those found when the wine is classified from grapes produced in the Czech Republic. The following tolerances are allowed, taking into account the error of the method:
(a) in the case of an actual alcoholic strength by volume, in accordance with the provisions directly applicable to the European Communities (2a);
(b) for a total alcoholic strength by volume of ± 0,5% vol;
(c) for a sugar-free extract content of ± 1,5 g per litre.
Register of vineyards
(Paragraph 28 (8) of the Law)
Data registered under Sections 11, 28 and 29 of the Act to the Vineyard Register ("the Register ') shall be transmitted to the Institute on the models published by the Ministry on its website.
Registration books
[Articles 6 (4), 11 (3) (c) and 30 (6) of the Act]
(1) The records shall consist of records kept on the models referred to in paragraphs 3 to 12, which may be divided into several registers. The records shall be kept in fixed or electronic form and the sheets shall be numbered continuously. Where records are kept in electronic form, the programme used shall ensure that each alert is made irreversibly, indicating the name of the person who made the alert.
(2) The records shall be kept for the period laid down in the rules of the European Community.3)
(3) Each record must bear identification details to the extent:
(a) for natural persons, the name, surname, permanent residence and place of business, if different from permanent residence, identification number or birth number;
(b) in the case of legal persons, a business name, registered office, identification number.
(4) At the request of the Inspection pursuant to § 30 (2) of the Act, the person who is required to keep the registration books (§ 30 (1) of the Act) shall submit the registration books in full. Where the registers are kept electronically, the required parts of the registers shall be printed at the request of the Inspection.
(5) Registration of weight and sugar content
(a) the grapes harvested and the records of vineyards and the hectares obtained shall be kept by the grower on the model set out in Annex 23;
(b) the purchased grapes or grape must shall be kept by the person referred to in Article 30 (1) of the Act on the model set out in Annex 24. The purchase of grapes shall be carried out by the person referred to in Article 30 (1) of the Law on the ransom note, a specimen of which is given in Annex 25; the purchase note may be replaced by another document, in particular by a serious note or delivery note, provided that the document has all the particulars and particulars contained in the ransom note; the purchase note or document replacing it by a person in custody referred to in Paragraph 30 (1) of the Act,
(c) the grape or grape must sold shall be kept by the grower on the model set out in Annex 26,
(d) the processed grapes or grape must and the quantity of wine produced, broken down by quality class, shall be kept by the manufacturer on the model set out in Annex 27.
(6) The manufacturer shall keep a record of the weight of sugar purchased and processed on the model set out in Annex 28.
(7) The registration of the quantities of concentrated grape must, rectified concentrated grape must, acidification substances, substances used for de-acidification and alcohol derived from wine shall be kept by the manufacturer on the model set out in Annex 29.
(8) The manufacturer shall keep a record of the production and use of alcoholic beverages produced from marc leaching on the model set out in Annex 30.
(9) The manufacturer shall keep a record of the production and use of alcoholic beverages made from diluted wine lees on the model set out in Annex 31.
(10) The record of wine stocks is kept by the person referred to in Article 30 (1) of the Act on the model set out in Annex 32.
(11) The production control provided for in Article 11 (2) (e) of the Act must be carried out in such a way as to prevent the product from being put into circulation. The manufacturer shall keep a record of the stocks of the product and of the additions to the product of substances other than wine before putting the product into circulation on the model set out in Annex 33. The stock records shall be kept by vessel. The records shall be made no later than the first working day following the treatment of the product, in the case of increased sugar content they shall be made on the same day as the increase in sugar content.
(12) The provisions of paragraph 11, third sentence, shall not apply to producers whose manufacture of the products for the wine year does not exceed 100 hlices. This manufacturer shall keep a record of the stocks of products and of the addition of substances other than wine to the product in aggregate for all his products on a single form according to the category of wine in accordance with the model set out in Annex No 33a or Annex No 33 or the lot in accordance with the model set out in Annex No 33b.
(13) Where the records are kept in electronic form, the signature of the person responsible for keeping the register shall be replaced by the signature of Annexes 23, 26, 27 and 30 to 33 or 33b.
Flat-rate amounts for wine certification costs
(Articles 17a (2) and 26a of the Law)
The amount of the flat-rate amount of the costs of certification of wine without a protected designation of origin, a protected geographical indication or a traditional term with the name of the variety or the designation of the year shall be CZK 500 per inspector per hour of activity. The corresponding amount of the flat-rate amount of the costs shall be determined for each start-up hour of the activity of one inspector in verifying compliance with the specifications of the protected designation of origin or protected geographical indication.
Wine certification procedure
(Paragraph 37 (10))
The certification of wine shall be carried out in particular by checking the records and documents proving the origin of the wine.
Repeal
The following shall be deleted:
1. Decree No. 297 / 2000 Coll., 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.
2. Decree No. 194 / 2002 Coll., amending Decree of the Ministry of Agriculture No. 297 / 2000 Coll., implementing certain provisions of Act No. 115 / 1995 Coll., on wine-growing and wine-growing and amending certain related legislation, as amended.
3. Decree No. 299 / 2000 Coll., laying down the details of the indication on the packaging of wine or wine grape products and other details of the labelling of wine and wine grape products.
Efficacy
This decree shall take effect on the date of its publication, except for Paragraph 13 (5), which shall take effect on 1 August 2004.
Minister:
Ing. Palas v. r.
Příloha č. 1
Annex No 1 to Decree No 323 / 2004 Coll.
List of variety names and their synonyms from which it is permitted to produce quality wine of the specified area
I. White wine grape varieties
| Název odrůdy | Synonymum |
|---|---|
| 1. Bouvierův hrozen | Bouvier, Bouvier blanc, Bouviertraube, Radgonska ranina, Buvijeova ranka, Ranina bela |
| 2. Muškát moravský | MOPR |
| 3. Muškát Ottonel | Muscat Ottonel |
| 4. Müller Thurgau | Rivaner |
| 5. Neuburské | Neuburger |
| 6. Rulandské bílé | Pinot blanc |
| 7. Rulandské šedé | Pinot gris |
| 8. Rother Riesling | Ryzlink rýnský červený, Riesling Rouge, Riesling Rot |
| 9. Ryzlink rýnský | Rheinriesling, Riesling |
| 10. Ryzlink vlašský | Welschriezling, Welschriesling |
| 11. Sauvignon | Sauvignon blanc |
| 12. Sylvánské zelené | Sylvánské, Grüner Silvaner |
| 13. Tramín červený | Tramín, Gewürztraminer |
| 14. Veltlínské červené rané | Malvasier, Malvasia, Malvasie |
| 15. Veltlínské zelené | Grüner Veltliner |
II. Blue wine grape varieties
| Název odrůdy | Synonymum |
|---|---|
| 1. Frankovka | Lemberger, Blaufrankisch |
| 2. Modrý Portugal | Blauer Portugieser, Portugieser Blau |
| 3. Rulandské modré | Pinot noir |
| 4. Svatovavřinecké | Saint Laurent |
Příloha č. 5
Annex No 5 to Decree No 323 / 2004 Coll.
List of diseases and defects of wine concerning the appearance, colour, smell, taste and perfumery
| ZNAK | NEGATIVNÍ HODNOCENI | SENZORICKÝ VJEM |
|---|---|---|
| vzhled | neodpovídající, plovoucí nečistoty | pevné částice a nečistoty ve víně |
| neodpovídající, zakalené, opalizující | vykazující mlhavý až mléčný zákal, víno postrádá jiskrnost | |
| neodpovídající, sediment na dně láhve | usazenina na dně láhve | |
| barva | netypická, neodpovídající označení a jakosti | barva vína je jiná než je typické pro víno a deklarovanou jakost |
| neodpovídající, nahnědlý odstín | nahnědlý odstín způsobený oxidací, případně jinými nežádoucími biochemickými pochody ve víně | |
| vůně | cizí, netypická pro víno vyrobené z hroznů révy vinné | jiná než určuje tato vyhláška, a charakteristika pro víno, např. po aromatech, kovu, ropných produktech, filtračním materiálu |
| netypická, neodpovídající označení | jiná než určuje tato vyhláška a charakteristika pro danou odrůdu | |
| netypická, po nežádoucích těkavých látkách | ostrá, štiplavá po octu, kyselině octové a acetonu | |
| netypická, po nežádoucích biologických procesech | nečistá, po živočišných, jogurtových a máselno-mléčných tónech, zkažených vejcích, mléčné, máselné, druhotná fermentace, sirka | |
| neodpovídající, po myšině | po myších výkalech až vypečeném toastu | |
| neodpovídající, po oxidu siřičitém | štiplavá po kyselině siřičité | |
| neodpovídající, oxidativní | navětralé až jablečné tóny bez aroma vína po oxidaci, až aldehydické tóny | |
| neodpovídající, po plísni | tóny plesnivého chleba napadeného zelenou plísní Penicilium a trouchnivělého starého dřeva, sudu | |
| neodpovídající, po korku | po korku, korek | |
| neodpovídající, po pelargonii | tóny po listu pelargonie, muškátu | |
| chuť | cizí, netypická pro víno vyrobené z hroznů révy vinné | jiná než určuje tato vyhláška, a charakteristika pro danou odrůdu např. po aromatech, kovu, ropných produktech, filtračním materiálu |
| netypická, neodpovídající označení | jiná než určuje tato vyhláška, a charakteristika pro danou odrůdu | |
| netypická, po nežádoucích těkavých látkách | ostrá, štiplavá po octu, kyselině octové a acetonu | |
| netypická, po nežádoucích biologických procesech | nečistá, po živočišných, jogurtových a máselno-mléčných tónech, po žluklém másle, zkažených vejcích, druhotná fermentace, sirka | |
| neodpovídající, po myšině | po myších výkalech až vypečený toast | |
| neodpovídající, po oxidu siřičitém | štiplavá po kyselině siřičité | |
| neodpovídající, oxidativní | navětralé až jablečné tóny bez aroma vína po oxidaci až aldehydické tóny | |
| neodpovídající, po plísni | tóny plesnivého chleba napadeného zelenou plísní Penicilium a trouchnivělého starého dřeva, sudu | |
| neodpovídající, po pelargonii | tóny po listu pelargonie, muškátu | |
| neodpovídající, po korku | po korku, korek | |
| neodpovídající, prázdná | dochuť vodová, bez extraktu | |
| neodpovídající, neharmonická, nevýrazná | jiná než určuje tato vyhláška, méně příjemná až nepříjemná | |
| perlení (u šumivého a perlivého vína) | neodpovídající označení | jiná než určuje tato vyhláška, bez perlení, slabé perlení vykazující známky tichého vína u šumivého nebo perlivého vína, hrubé, krátkotrvající |
Příloha č. 6
Annex 6 to Decree No 323 / 2004 Coll.
Sensory quality requirements for wine, excluding sparkling wine, semi-sparkling wine, liqueur wine and aromatised wine
| znaky jakosti | druhy vína | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| jakostní víno s přívlastkem | jakostní víno | zemské víno | víno | ||||||
| ledové víno | výběr z bobulí | výběr z hroznů | pozdní sběr | kabinetní víno | odrůdové | známkové | |||
| slámové víno | výběr z cibéb | ||||||||
| vzhled | čirý s jiskrou | ||||||||
| odchylky | ojedinělé jasné krystalky vinného kamene | ||||||||
| barva | u bílých a červených vín odpovídající odrůdě, ročníku a deklarované technologii | odpovídající označení | |||||||
| odchylky | - | - | - | - | - | slabě odlišné tóny | mírně odlišná barva | ||
| vůně | výrazná, typická pro daný druh, stupeň vyzrálosti a deklarovanou technologii | výrazná, typická pro danou odrůdu, stupeň vyzrálosti, vinařskou oblast a deklarovanou technologii | výrazná, typická pro danou odrůdu | výrazná, typická pro jakostní víno | výrazná, odpovídající pro víno z révy vinné uvedené vinařské oblasti, typická pro danou odrůdu, pokud je víno názvem odrůdy označeno. | výrazná, odpovídající pro víno z révy vinné | |||
| bez chorob a vad | bez chorob a vad | bez chorob a vad | bez chorob a vad | bez chorob a vad | bez chorob a vad | ||||
| odchylky | - | - | - | - | - | menší odchylky ve výraznosti a typičnosti | |||
| chuť | čistá, harmonická, typická pro daný druh | čistá, odrůdová, harmonická | výrazná, typická pro danou odrůdu, harmonická, odpovídající označení | výrazná, typická pro jakostní víno, harmonická, odpovídající označení | výrazná, odpovídající pro víno z révy vinné, typická pro danou odrůdu, pokud je víno názvem odrůdy označeno. | výrazná, odpovídající pro víno z révy vinné uvedené vinařské oblasti. | |||
| bez chorob a vad | bez chorob a vad | bez chorob a vad | bez chorob a vad | bez chorob a vad | bez chorob a vad | ||||
| odchylky | - | - | - | - | - | dovoluje se menší stupeň výraznosti | |||
Příloha č. 7
Annex No 7 to Decree No 323 / 2004 Coll.
Sensory quality requirements for semi-sparkling wine and sparkling wine
| znaky jakosti | druhy vína | ||||
|---|---|---|---|---|---|
| perlivé víno | šumivé víno | ||||
| perlivé | jakostní perlivé | šumivé víno | jakostní šumivé víno aromatické jakostní šumivé víno | jakostní šumivé víno s.o. aromatické jakostní šumivé víno s.o. | |
| vzhled | čirý s jiskrou | ||||
| odchylky | ojedinělé krystalky vinného kamene | ||||
| barva | odpovídající označení a deklarované technologii | odpovídající označení a deklarované technologii, typická | |||
| odchylky | slabě odlišné tóny | - | |||
| vůně | výrazná, typická pro dané označení a deklarovanou technologii bez chorob a vad | výrazná, odpovídající danému označení, dané oblasti a deklarované technologii bez chorob a vad | |||
| odchylky | menší odchylky ve výraznosti | - | menší odchylky ve výraznosti a typičnosti | - | - |
| chuť | výrazná, typická, harmonická, odpovídající označení, bez chorob a vad | výrazná, typická, harmonická, odpovídající označení, typická pro danou oblast bez chorob a vad | |||
| odchylky | dovoluje se menší stupeň výraznosti | - | dovoluje se menší stupeň výraznosti | - | - |
| perlení | odpovídající perlivému vínu | jemné dlouhotrvající | intenzivní, jemné dlouhotrvající | ||
Příloha č. 8
Annex No 8 to Decree No 323 / 2004 Coll.
Sensory quality requirements for liqueur wine
| znak jakosti | Požadavky | |
|---|---|---|
| likérové víno | jakostní likérové víno | |
| vzhled | čirý | |
| odchylky | slabě postřehnutelný závoj, viditelný pouze proti světelnému zdroji, ojedinělé jemné krystalky vinného kamene | |
| barva | odpovídající označení | |
| odchylky | slabě odlišné tóny | |
| vůně | výrazná, typická, čistá, odpovídající označení bez chorob a vad | |
| odchylky | menší odchylka ve výraznosti | - |
| chuť | výrazná, typická, plná, harmonická, čistá, odpovídající označení bez chorob a vad | |
| odchylky | menší odchylky v typičnosti | - |
Příloha č. 9
Annex No 9 to Decree No 323 / 2004 Coll.
Sensory quality requirements for aromatised wine
| znak jakosti | Požadavky |
|---|---|
| vzhled | čirý |
| odchylky | dovoluje se slabě postřehnutelný závoj, viditelný pouze proti světelnému zdroji, ojedinělé jemné krystalky vinného kamene |
| barva | odpovídající podle označení |
| odchylky | jemné odstíny od barvy podle označení |
| vůně | výrazná, typická, čistá, odpovídající označení bez chorob a vad |
| odchylky | dovoluje se menší výraznost od označení |
| chuť | výrazná, typická, plná, harmonická, čistá, odpovídající označení bez chorob a vad |
| odchylky | dovolují se menší odchylky v typičnosti |
Příloha č. 10
Annex No 10 to Decree No 323 / 2004 Coll.
Physical and chemical requirements for wine quality
| Barva vína | Jakostní víno s přívlastkem | Jakostní víno | Zemské víno | Víno | Perlivé víno | Šumivé víno | Likérové víno, jakostní likérové víno | Aromatizované víno | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Kabinetní víno | Pozdní sběr | Výběr z hroznů | Výběr z bobulí, výběr z cibéb, ledové víno | Slámové víno | Šumivé víno | Jakostní šumivé víno | Aromatické jakostní šumivé víno a aromatické jakostní šumivé víno s. o. | Jakostní šumivé víno s. o., pěstitelský sekt | |||||||
| Skutečný obsah alkoholu v % objemových | |||||||||||||||
| Bílé | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 8,5 | min. 7 | min. 8,5 | min. 9 | min. 10 | min. 10 | min. 15 max. 22 | min. 14,5 max. 22 |
| Červené | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 4,5 | min. 8,5 | min. 7 | ||||||
Notes:
For pink wine the values prescribed for white wine shall apply.
Limits for density, total dry extract, sugar-free extract, reducing sugars, ash, ash alkalinity, all acid content, bound acids, pH and free SO2 are not established.
Příloha č. 15
Annex No 15 to Decree No 323 / 2004 Coll.
List of varieties from which it is permitted to produce terrestrial wine
1. White Portugal
2. Blauburger
3. Bouvier Grape
4. Cabernet Blanc
5. Cabernet Cortis
6. Cabernet Jura
7. Damascus
8.
9. Johanter
10. White Stone Oven
11. Mladen
Sign in for notes, favorites and notifications
Regulation Information
| Citation | Decree No. 323 / 2004 Coll., implementing the Law on wine-growing and wine-growing |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 28.05.2004 |
|---|---|
| Effective from | 28.05.2004 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
Comments 0