Decree of the Ministry of Agriculture No. 45 / 2000 Coll.
Decree of the Ministry of Agriculture amending Decree No. 335 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws for soft drinks and concentrates for the preparation of soft drinks, fruit wines, other wines and mead, beer, drinking alcohol, spirits and other alcoholic beverages, fermented vinegar and yeast
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45
DECLARATION
Ministry of Agriculture
of 23 February 2000
amending Decree of the Ministry of Agriculture No. 335 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for soft drinks and concentrates for the preparation of soft drinks, fruit wines, other wines and mead, beer, drinking alcohol, spirits and other alcoholic beverages, fermented vinegar and yeast
The Ministry of Agriculture provides, pursuant to § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, hereinafter referred to as "the Act":
Decree No. 335 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for non-alcoholic beverages and concentrates for the preparation of non-alcoholic beverages, fruit wines, other wines and mead, beer, drinking alcohol, spirits, other alcoholic beverages, fermented vinegar and yeast, shall be amended as follows:
1. Paragraph 1, including footnote 1, reads as follows:
For the purposes of this decree:
(a) non-alcoholic drink - a drink containing not more than 0,5% by volume of ethanol (0,4% by weight of ethanol) produced from specified raw materials, in particular from water or mineral water, fruit, vegetable, vegetable or animal raw materials, natural or sweetener, honey, or a combination of some of those raw materials, possibly saturated with carbon dioxide,
(b) concentrate for the preparation of non-alcoholic beverages - a product containing, after adjustment by dilution for direct consumption in the manufacturer's recommended ratio, not more than 0,5 vol. percent ethanol (0,4% by weight of ethanol) and other raw materials referred to in (a);
(c) drinking concentrate - a concentrated mixture of individual raw materials used for the manufacture of soft drinks for the preparation of beverages by dilution; the name of the syrup may be used for drinking concentrate with the predominant proportion of natural sweeteners,
(d) fruit or vegetable juice - juice, obtained from fruit or vegetables by mechanical processes, fermented but not fermented, with a characteristic colour, odour and taste typical of the juice coming from the fruit or vegetables concerned,
(e) citrus fruit juice - juice obtained from the endocarp of its internal parts; However, lime juice may be obtained from the whole fruit, the proportion of juice from the outside of the fruit being limited to a minimum,
(f) fruit or vegetable juice - also means juice obtained from concentrated fruit or vegetable juice, by replenishing the proportion of water which has been removed at the concentration of the juice and by restoring the aroma by means of volatile ingredients which have been captured during the concentration of the fruit or vegetable juice concerned or from juice from the same fruit or vegetable species; fruit or vegetable juice obtained from concentrated fruit or vegetable juice shall have equivalent organoleptic and analytical characteristics to that obtained from the same fruit or vegetable species as provided for in point (d);
(g) low-energy beverage concentrate - beverage concentrate, containing sweeteners, showing, after dilution for direct consumption, at least one third of the energy savings recommended by the manufacturer compared to the drink in which the sweeteners were not used,
(h) powder drink - a homogeneous mixture of the individual raw materials referred to in (a), in the form of powder, granules or comprimates, intended for the preparation of soft drinks by reconstitution,
(i) concentrated fruit or vegetable juice - the product obtained from fruit or vegetable juice by physical removal of a specific proportion of the water content; where the product is intended for the final consumer, (1) the reduction in volume shall not be less than 50%;
(j) dried fruit or vegetable juice - the product obtained from fruit or vegetable juice by physical removal of almost all water content,
(k) by nectar - unfermented but fermented product obtained by the addition of water or, where appropriate, natural sweeteners for fruit or vegetable juice, concentrated fruit or vegetable juice, for fruit or vegetable purée, for concentrated fruit or vegetable purée or for a mixture of these products, in accordance with Annex 1;
(l) fruit or vegetable drink - flavoured non-alcoholic drink, made from fruit or vegetable juices or their concentrates and other raw materials referred to in (a), for which the content of fruit or vegetable dry matter in conversion to the quantity of fruit or vegetable juice used is at least one quarter by weight fixed for nectars;
(m) lemonade - flavoured non-alcoholic drink made from drinking or table water, drinking concentrates or raw materials for their preparation, generally carbonised,
(n) mineral water flavoured - flavoured non-alcoholic drink made from natural mineral water, beverage concentrates or raw materials for their preparation, generally with the original content of carbon dioxide,
(o) table water flavoured - flavoured soft drink made from table water, containing only added flavourings, generally saturated with carbon dioxide,
(p) sodium water - a drink made from drinking or table water and carbon dioxide, for which the carbon dioxide content is at least 0,4% by weight.
1) Act No. 634 / 1992 Coll., on Consumer Protection, as amended by Act No. 217 / 1993 Coll., Act No. 40 / 1995 Coll., Act No. 104 / 1995 Coll. and Act No. 110 / 1997 Coll. '.
(2) Paragraph 3, including footnotes (1a) and (2) shall read as follows:
Labelling
(1) The following additional labelling requirements are laid down in addition to those laid down in the Act and in the Specific Legislation (1a):
(a) non-alcoholic beverages and concentrates for the preparation of non-alcoholic beverages shall be indicated by the name of the group or subgroup;
(b) if the concentrate is intended for the preparation of non-alcoholic beverages or a non-alcoholic drink of the juice of one of the fruits or vegetables listed in Annex No 1, the designation may include the fruit or vegetable name of the fruit or vegetables used,
(c) a multispecies concentrate for the preparation of soft drinks or soft drinks shall be identified as the types of fruit or vegetables used or as a mixture;
(d) an indication of the usable energy; This does not apply to sodium waters,
(e) for fruit and vegetable drinks, juices and nectars, an indication that it is a saturated beverage, if the carbon dioxide content is at least 0,2% by weight;
(f) for soft drinks and table waters flavoured with an indication that they are unsaturated lemonade and unsaturated table water flavoured with a carbon dioxide content of less than 0,2% by weight;
(g) in the case of fruit and vegetable juices, nectars, fruit and vegetable concentrates and other non-alcoholic beverages labelled as fruit or vegetable, or in the case of non-alcoholic beverages containing added fruit or vegetable juice, an indication of the proportion of the fruit or vegetable component in the beverage for direct consumption by weight, by weight,
(h) in the case of powdered drinks, an indication that the preparation gives rise to a sparkling drink;
(i) in the case of mineral waters flavoured with an indication that the drink is saturated if the drink has been subsequently saturated with carbon dioxide; (2) mineral composition with date of analysis and indication of the increased content of those ions for which this is required by special legislation for the mineral water type used, 2)
(j) lemonade containing at least one eighth of the proportion of fruit or vegetable juice determined for nectars shall be referred to as fruit or vegetable lemonade;
(k) the beverage concentrate shall be referred to as fruit or vegetable beverage concentrate if, after the prescribed dilution, it contains at least one eighth of the dry matter content of fruit or vegetable juice determined for nectars;
(l) a beverage concentrate or a non-alcoholic beverage flavoured, made from fruit or vegetable juices or their concentrates, flavoured with a flavouring with a fruit or vegetable character other than the basic fruit or vegetable component used is referred to as fruit or vegetable concentrate or a non-alcoholic beverage with a declared flavour,
(m) a beverage concentrate or a non-alcoholic beverage flavoured, made from fruit or vegetable juices or their concentrates, for which the dry matter content of fruit or vegetable juice by weight does not exceed the levels laid down in (j) or (k), is referred to 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;
(n) a beverage concentrate or a lemonade flavoured with a flavouring or emulsion which replaces the fruit or vegetable component used in the name shall be designated as a beverage concentrate or lemonade with a declared flavour;
(o) in the case of fruit or vegetable juice to which natural sweeteners have been added, the indication "sweetened" shall be added to the name, indicating the maximum quantity of natural sweeteners added, calculated as dry matter and expressed in grams per litre,
(p) fruit or vegetable juices or nectars, wholly or partly obtained from fruit or vegetable concentrate, shall indicate on their labelling that the concentrate has been used for production, including the type of fruit or vegetables used.
(2) Allowed negative mass and volume deviations:
| Velikost obalu | odchylka |
|---|---|
| přepravní obaly (sudy, cisterny apod. ) | - 1,0 % |
| spotřebitelské obaly (láhve, plechovky, sáčky apod.): | |
| do 50 g nebo 50 ml | - 9 % |
| nad 50 g nebo 50 ml do 100 g nebo 100 ml | - 4,5 g nebo - 4,5 ml |
| nad 100 g nebo 100 ml do 200 g nebo 200 ml | - 4,5 % |
| nad 200 g nebo 200 ml do 300 g nebo 300 ml | - 9 g nebo - 9 ml |
| nad 300 g nebo 300 ml do 500 g nebo 500 ml | - 3,0 % |
| nad 500 g nebo 500 ml do 1000 g nebo 1000 ml | - 15 g nebo - 15 ml |
| nad 1,0 kg nebo 1,0 litr | - 1,5 % |
(1a) Decree No. 324 / 1997 Coll., on the method of labelling of foodstuffs and tobacco products, on the tolerance from the quantity of product indicated by the symbol "e."
2) Decree No 292 / 1997 Coll., on the health requirements of packaged waters and the manner in which they are adapted. '
3. Article 4, including footnote 2a, reads:
Quality requirements
(1) The physical and chemical quality requirements for soft drinks are set out in Annex 1.
(2) The sensory quality requirements for soft drinks are set out in Annex 2.
(3) In addition, mineral waters flavoured must meet the chemical requirements for packaged natural mineral waters laid down by special legislationm2) and the microbiological requirements for non-alcoholic beverages, both saturated and unsaturated, laid down by special legislation. (2a)
2a) Decree No 294 / 1997 Coll., on microbiological requirements for foods, their control and evaluation. '.
4. the following Section 4a is inserted after Section 4, including the title and footnote 2b:
Technological requirements
(1) In the manufacture of fruit or vegetable juice, semi-white, white or extra-white sugar, anhydrous or crystalline dextrose, fructose or dried glucose syrup may be used; in the manufacture of nectars or fruit or vegetable concentrates, dried glucose syrup or natural sweetener liquid products may be used.
(2) In the manufacture of fruit or vegetable juice from concentrated fruit or vegetable juice and in the manufacture of fruit or vegetable nectars, the natural sweeteners referred to in paragraph 1 may also be used, glucose syrup, liquid sugar, liquid invert sugar, invert sugar syrup or aqueous sucrose solution containing not less than 62% by weight of dry matter, not more than 3% by weight of invert sugar dry matter (fructose to glucose ratio 1,0 ± 0,2), ash not more than 0,3% by weight of dry matter (Conductometry), a residual sulphur dioxide content not exceeding 15 mg / kg by weight and a solution colour not exceeding 75 ICUMSA units.
(3) A maximum of 100 grams of natural sweeteners referred to in paragraph 1 may be used for the sweetening of fruit or vegetable juices, with the exception of grape and pear juice, for apple juice not exceeding 40 grams of natural sweeteners, for currant, lemon, lime and bergamot juice not exceeding 200 grams of natural sweeteners per litre of juice. The addition of natural sweeteners and acids to the same fruit or vegetable juice is inadmissible.
(4) In the manufacture of fruit or vegetable juices:
(a) mix two or more types of fruit, vegetable or fruit and vegetable juices, or fruit, vegetable or fruit and vegetable pulp,
(b) add L- ascorbic acid in addition to the additives mentioned in the Act and in the Specific Legislation (2b) in the amount necessary to ensure antioxidant effect; the addition of L-ascorbic acid cannot be indicated as an increased vitamin C content,
(c) to perform desulphurisation during the treatment of grape juice by physical processes, screening by casein, egg white and other animal albumin; the quantity of sulphur dioxide and its compounds in juice sold or supplied to the consumer shall not exceed 10 mg / l of juice;
(d) conduct normal physical procedures or adjustments.
(5) In the manufacture of concentrated fruit or vegetable juices:
(a) from fruit or vegetable juice by physical treatment or other process, partially remove water, except by direct heating;
(b) to restore the aroma by using volatile ingredients which have been captured during the concentration of basic fruit juice or juice of the same species; in the manufacture of concentrated fruit juice intended for the final consumer, the aroma must be restored.
(6) In the manufacture of dried fruit or vegetable juice, water from fruit or vegetable juice may be almost completely removed by physical treatment or process; the production cannot be operated by direct heating. The basic volatile constituents which have been obtained from the same fruit or vegetable species or have been caught during dehydration must be restored.
(7) In the manufacture of fruit or vegetable nectars,
(a) mix two or more types of fruit, vegetable or fruit and vegetable nectars; the addition of fruit, vegetable or fruit and vegetable juices or fruit, vegetable or fruit and vegetable pulp is permitted;
(b) make the adjustments and procedures referred to in paragraph 4 (b) and (d);
(c) add natural sweeteners or honey in quantities not exceeding 20% of the total weight of the final product;
(d) add citric acid not exceeding 5 g / l of the final product, which may be replaced in whole or in part by an equivalent quantity of lemon juice.
(8) In the manufacture of tomato juice, the addition of spices, herbs and edible salts shall be permitted provided that its quantity does not exceed 3% by weight of the food.
(9) If more than one acid is added to the same fruit or vegetable juice or nectar, the sum of each of the added acids, expressed as a percentage of the maximum authorised quantity, shall not exceed 100% of the limit.
(2b) Decree No 298 / 1997 Coll., laying down the chemical health requirements for each type of food and food raw material, their conditions of use, their labelling on packaging, the purity and identity requirements for additives and food supplements and the microbiological requirements for food supplements and additives, as amended by Decree No 3 / 1999 Coll. '
5. Paragraph 5 (2) and (3) are deleted and paragraph 1 is deleted.
6. in Article 6 (d), (e), (f) and (i):
"(d) herbal wine - a beverage made from fermented sugar with added water, or made from malt wine, maceration of parts of herbs or of wood, with the exception of grapes, or the addition of their extracts; treatment by the addition of alcohol, spirit drinks or other alcoholic beverages is not permitted,
(e) liqueur fruit wine - a drink made from unfermented fruit juice, with the exception of grape juice, or from unfermented black beets with the addition of alcohol as provided for in Article 16 (a) or distillate and sugar;
(f) cider - a beverage 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 pear juice, both before and after fermentation, aromatised with natural fruit flavourings and the addition of acidity regulators (2b) are 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,
(i) dessert fruit wine - fruit wine with the addition of sugar and alcohol referred to in Article 16 (a) to the values set out in Annex 3, Table 2, ';
7. in Article 6, the following points (l) and (m) are added:
"(l) perry - a beverage produced 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 apple juice, both before and after fermentation, aromatised by natural fruit flavourings and the addition of acidity regulators are 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 is permitted,
(m) wine-based drinks - drinks containing at least 50% of wine. (c)
2c) Act No. 115 / 1995 Coll., on wine-growing and wine-growing and amending certain related legislation. '
8. in Article 8 (1) (a):
"(a) the ethanol content shall be indicated in volume percentages, the absolute value of the ethanol content deviation from the information on the packaging being not more than 1%."
9. In Article 8, paragraphs 3, 4, 5 and 6 are added:
"(3) The permissible negative volume deviation from the nominal volume (s), measured at 20 ° C, is given in Annex 7a.
(4) Fruit wines, other wines, cider, perry and mead may be put into circulation for the purpose of individual packaging only in packages with the following nominal volumes in litres:
(a) for sparkling drinks 0,10 - 0,20 - 0,375 - 0,75 - 1 - 1,5 - 3,
(b) for non-sparkling drinks 0,10 - 0,25 - 0,375 - 0,50 - 0,75 - 1 - 1,5 - 2 - 5.
(5) In the labelling of the wines listed in Annex No 4, the term "wine 'shall always be accompanied by a label expressing the group or type of fruit wine or other wine. The term" wine' alone may be used only for vine wine without indication of the attribute. (c)
(6) The wine-based drink is marked with the name of the species. '
10. Section 3, including the title and footnotes Nos 2d, 2e and 2f, shall read as follows:
PIVO
Group breakdown
Beer is broken into
(a) light,
(b) barren,
(c) lager,
(d) special,
(e) ports;
(f) alcohol reduced,
(g) with a reduced sugar content,
(h) wheat,
(i) yeast,
(j) non-alcoholic;
(k) seasoned.
For the purposes of this decree:
(a) beer - a foaming drink produced by fermentation of youth, prepared from malt, water, unprepared hops, prepared hops or hop products, which, in addition to the fermentation process of alcohol produced (ethyl alcohol) and carbon dioxide, also contains a certain amount of unfermented extract; the malt may be replaced by an extract of sugar, cereal starch, barley, wheat or rice up to one third of the weight of the total extract of the original youth and may only be increased by the addition of spirit drinks or other alcoholic beverages,
(b) malt - grain grains of barley or wheat which have undergone enzymatic transformation of the endosperm by sweetening and the creation of typical flavourings and colouring substances;
(c) low fermented beer - beer produced using the yeast Saccharomyces cerevisiae subsp. uvarum (carlsbergensis),
(d) beer with supranational fermentation - beer produced using the yeast Saccharomyces cerevisiae subsp. cerevisiae and, where appropriate, spontaneous microflora of milk or vinegar bacteria;
(e) light beer - beer made predominantly of light malt,
(f) dark and semi-dark beer - beer made from dark malt, caramel malt or colour malt mixed with light malt,
(g) cut beer - beer made at the turn by mixing light and dark beers of the same group,
(h) light beer - beer made mainly of barley malt with an extract of the original youth up to 7% by weight and a usable energy content of not more than 130 kJ / 100 ml,
(i) forage beer - beer made mainly of barley malt with extract of the original youth 8 to 10% by weight,
(j) lager - beer made mainly of barley malt with extract of the original youth 11 to 12% by weight,
k) Special beer - beer made mainly of barley malt with extract of the original youth of 13% by weight or more,
(l) Porter - dark beer made mainly of barley malt with extract of the original youth of 18% by weight or more,
(m) beer with an alcoholic strength by volume not exceeding 1,2% (1,0% by weight),
(n) non-alcoholic beer - beer with an alcoholic strength by volume of not more than 0,5% (0,4% by weight),
(o) low-sugar beer - deep-fermented beer with a loading carbohydrate content of up to 0,75 g / 100 ml and proteins up to 0,4 g / 100 ml,
(p) wheat beer - beer produced with an extract content of more than one third of the total weight of the extract delivered,
(r) yeast beer - beer produced by an additional addition of the proportion of fermented youth to the finished beer during the rolling process;
(s) beer flavoured - beer made with the addition of flavourings and food supplements in accordance with the special legislation 2d) and spirit drinks or other alcoholic beverages referred to in Section 16. The proportion of spirit drinks and other alcoholic beverages shall not exceed 10% by volume.
Labelling
(1) In addition to the information provided for by the Act and in the specific legislation1a), for beer the following shall be added:
(a) the name of the species and group;
(b) alcoholic strength by volume,
(c) the method of fermentation, if it is beer produced by the upper fermentation or by fermentation in a bottle;
(d) the entry "not filtered" if no filtration has been carried out;
(e) an indication of whether the beer is light, dark, semi-sparkling or cut,
(f) the use of natural mineral water. (e)
(2) To specify the designation of a group of beers, only the value of the extract of the original youth, expressed as a percentage by weight, or the corresponding wording as required in Annex 5, may be used.
(3) Light beer and reduced-sugar beer must be labelled in accordance with specific legislation. 2f)
(4) For labelling purposes, beer made from barley malt, unprepared hops, prepared hops or hop products with the exception of isomerised hop products and water shall be considered as a single ingredient food.
(5) Allowed negative volume deviations from the declared volume:
| obaly; deklarovaný obsah | nejvýše přípustná záporná odchylka |
|---|---|
| přepravních obalů (sudy, cisterny) | - 1,0 %, |
| spotřebitelských obalů (láhve, plechovky, minisoudky apod.) | |
| 0,25 l | - 3,6 % |
| 0,33 l, 0,375 l, 0,5 l | - 3,0 % |
| 0,75 l | - 2,0 % |
| 1,0 l až 5,0 l | - 1,5 % |
Quality requirements
(1) The physical, chemical and sensory requirements for beer quality are set out in Annexes 5 and 6 and § 12 (h) and (o).
(2) Dark and semi-sparkling beer cannot be produced by coloring light beers.
Entry into circulation
The beer must be protected from direct sunlight and frost damage.
2d) Annex No 2 Part 2 and Annex No 7 Part 2 and 3 to Decree No 298 / 1997 Coll.
2e) Paragraph 3 (1) (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, as amended.
2f) Decree No 293 / 1997 Coll., on the method of calculation and presentation of nutritional (nutritional) value of foodstuffs and on labelling data on possible adverse health effects. '
11. Article 16, including footnotes 3) and 3a) shall read as follows:
For the purposes of this decree:
(a) alcohol - refined fermented alcohol, 3) meeting the requirements for alcohol for the production of spirit drinks laid down by special legislation, 3a)
(b) flavourings - the procedure whereby one or more flavourings are used in the manufacture of spirit drinks or other alcoholic beverages; (2b) for spirit drinks as referred to in Article 16 (o), (p), (q), (r), (t), (u), (v), (w), (x), (y), (z), (bb), (j), (k), (ll), (mm) and (pp), and Article 18 (1) (c) and (d) and Article 18 (3) (p), only natural flavouring substances (2b) and flavouring preparations (2b) may be used.
(c) maturation - the procedure whereby new organoleptic characteristics are produced in an appropriate container;
(d) dyeing - the procedure whereby one or more colours are used in the manufacture of the spirit drink,
(e) sweetening - the procedure whereby one or more sweeteners, such as white sugar, refined white sugar, dextrose, fructose, liquid invert sugar, concentrated grape sugar, caramel, honey and other sugar substances have similar effects,
(f) blending or blending - a procedure whereby two or more spirit drinks of the same subgroup are mixed and show only slight variations due to one or more factors, including the production process, the distillation apparatus used, the ageing period or the territory of production; the drink obtained by mixing belongs to the same subgroup as the original drinks,
(g) cutting - the procedure whereby alcohol, whether or not diluted with drinking water, is added to the spirit drink or to its semi-finished product as referred to in (a),
(h) drinking alcohol - alcohol, adjusted by the addition of drinking water to not more than 80% by volume of ethanol,
(i) spirits - alcoholic beverages containing 15% or more by volume of ethanol, except wine and beer;
(j) other alcoholic beverages - beverages containing more than 1,2% by volume and less than 15% by volume of ethanol, excluding beer, wine 2c) and partially fermented grape must (burqa), 2c)
(k) distillates - alcoholic beverages listed in Annex 7 as distillates of which ethanol originates either from fermented liquid or fermented spores, produced from a sugar or sugars polysaccharide raw material, or, in the cases specified below, from distilled partially fermented or unfermented macarate of the raw material in alcohol, spirit drink or distillate; the taste and colouring of this distillate must come predominantly from processed raw materials,
(l) categorised spirit drinks - non-spirits as referred to in (k) and complying with the definitions of spirit drinks listed in Annex 7, in the group of categorised spirit drinks,
(m) other spirituous beverages - categorised spirit drinks which do not comply with any of the definitions of § 16 (h), (k) and (n) to (qq), with a fictional name permitted on their labelling,
(n) mixed spirit drinks - spirit drinks produced by the addition of one alcoholic drink to one or more alcoholic or non-alcoholic beverages,
(o) wine distillate - spirit drink produced from wine 2c) or fortified wine by distillation or repeated distillation to less than 86% by volume of ethanol; this distillate is used for sale directly or after a certain ageing period,
(p) wine-growing spirit or brandy or Weinbrand - spirit drinks produced from wine distillate as referred to in (o), which are permitted to add distillate from wine 2c) with an ethanol content of less than 94,8% vol. up to 50% of the ethanol content of the final product and which have matured in oak tanks for at least one year or six years if the oak content of the tanks was less than 1000 litres;
(q) grape marc - a spirit drink produced from fermented unshelled grape marc or grape marc, either by distillation with water steam or after addition of water, with up to 25% of wine lees being added to the grape marc; the distillation and, if applicable, repeated distillation of a mixture of marc and sludge shall be permitted at all times at less than 86% by volume of ethanol and the quantity of ethanol derived from sludge shall not exceed 35% of the total quantity of ethanol in the final product;
(r) grape marc - spirit drinks produced by distillation or repeated distillation from fermented unshelled fruit marc or fruit marc, excluding grape marc marc, to less than 86% by volume of ethanol,
(s) batter - spirit drinks produced by distillation and repeated distillation of wine or fruit yeast lees remaining after the production of wine or fruit wine,
(t) Corinthian brandy or Raisin brandy - a spirit drink produced from a distillate of semi-finished product obtained from the distillation of fermented extract of dried black Corinthian raisins or "Muscat malaga" raisins, showing the aroma and taste of the raw materials used,
(u) rum - a spirit drink produced exclusively by the alcoholic fermentation and distillation of molasses or Sirobus resulting from the manufacture of sugar from sugar cane or sugar cane juice;
(v) whisky or whiskey - distillate produced by the distillation of grain or maize sparks or sparks from a mixture of cereals and maize resulting from the sweetening or unsweetened of cereals or maize or their mixtures, by diastase of malt, with or without the addition of natural enzymes, followed by fermentation by yeast, and which has matured for at least three years in wooden barrels of not more than 700 litres,
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 45 / 2000 Coll., amending Decree of the Ministry of Agriculture No. 335 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws for soft drinks and concentrates for the preparation of soft drinks, fruit wines, other wines and mead, beer, drinking alcohol, spirits and other alcoholic beverages, fermented and yeast |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 10.03.2000 |
|---|---|
| Effective from | 01.04.2000 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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