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( e ) Wine

1 . Council Regulation ( EEC ) No 337/79 of 5 February 1979 ( OJ No L 54 , 5 . 3 . 1979 , p . 1 ) , as last amended by Regulation ( EEC ) No 775/85 of 26 March 1985 ( OJ No L 88 , 28 . 3 . 1985 , p . 1 ) .

In the first indent of Article 1 ( 4 ) ( b ) , " partially fermented grape must , extracted from raisined grapes " is inserted after " partially fermented grape must " .

The following is added to Article 48 ( 3 ) :

" ( c ) partially fermented grape must , extracted from raisined grapes , also called " vino dulce natural " , may be put on the market only for the fortification of liqueur wines and only in the wine-growing regions where this usage is traditional on 1 January 1985 . "

The following is added as the last indent to Article 49 ( 1 ) :

" - partially fermented grape must , extracted from raisined grapes . "

The following is added to Annex II :

" 3a . Partially fermented grape must , extracted from raisined grapes , also called " vino dulce natural " , the product being obtained from the partial fermentation of grape must obtained from raisined grapes , the total sugar content of which before fermentation is at least 272 grams per litre and the natural alcoholic strength by volume of which may not be less than 8 % vol . "

Point 12 of Annex II is replaced by the following :

" 12 . Liqueur wine , the product which :

is produced in the Community ,

has a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % vol and not more than 22 % vol ,

and

is obtained from grape must or wine , these products being derived from determined vine varieties , selected from those referred to in Article 49 and having a natural alcoholic strength by volume of not less than 12 % vol :

by freezing ,

or

by the addition , during or after fermentation :

( i ) of neutral alcohol of vinous origin , including alcohol obtained from the distillation of dried grapes , with an actual alcoholic strength by volume of not less than 95 % vol , or

( ii ) of an unrectified product derived from the distillation of wine and having an actual alcoholic strength by volume of not less than 52 % and not more than 80 % vol , or

( iii ) of concentrated grape must or , in the case of certain quality liqueur wines produced in specified regions and appearing on a list to be adopted of wines for which such practice is traditional , of grape must concentrated by direct heat which , apart from this operation , corresponds to the definition of concentrated grape must , or

( iv ) of a mixture of these products .

However , certain quality liqueur wines produced in specified regions and appearing on a list to be adopted may be obtained from fresh unfermented grape must which does not need to have a minimum natural alcoholic strength by volume of 12 % vol .

Furthermore , certain quality liqueur wines produced in specified regions and appearing on a list to be determined , obtained in accordance with the previous subparagraph , may yield a total alcoholic strength by volume of not less than 15 % vol , if so provided for by national legislation obtaining on 1 January 1985 .

The following products shall also form part of liqueur wines :

( a ) White quality liqueur wines produced in specified regions , also called " vino generoso " , obtained " sous voile "

- having a total alcoholic strength by volume of not less than 15 % vol and an actual alcoholic strength by volume of not more than 22 % vol and a sugar content of less than grams per litre ,

- obtained from white grape must extracted from the vine varieties chosen from amongst those referred to in Article 49 , the natural alcoholic strength of which is not less than 10,5 % vol ,

- manufactured with the addition of wine alcohol having an actual alcoholic strength by volume of not less than 95 % vol ,

( b ) Quality liqueur wines produced in specified regions , also called " vino generoso de licor " :

- having a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % and not more than 22 % vol ,

- obtained from " vino generoso " with the addition of partially fermented grape must , obtained from raisined grapes , also called " vino dulce natural " , or from concentrated grape musts .

( c ) Red quality liqueur wines produced in specified regions :

- having a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % vol and not more than 22 % vol ,

- obtained from grape must coming from the vine varieties chosen from amongst those referred to in Article 49 , the natural alcoholic strength of which is not less than 11 % vol ,

- manufactured with the addition , before or after fermentation , of :

( i ) either neutral alcohol of vinous origin , with an actual alcoholic strength by volume of not less than 95 % vol ,

( ii ) or of an unrectified product derived from the distillation of wine and having an alcoholic strength by volume of not less than 70 % . "