EN
26.9.2022
Official Journal of the European Union
C 367/45
For white wines, the minimum levels for the sugar content of the grapes have been increased by 2 or 3 grams per litre of must in order to respect the same 1 % variation with the minimum natural alcoholic strength by volume for each grape variety, as in the previous version of the specification.
The protection and management body has chosen to calculate the transformation of grams of sugar into alcohol on the basis of 17 grams of sugar producing 1 % alcohol by volume for white wines.
The original version of the specification had used the figure of 16,83 grams.
The amount of 17 grams had been recommended by the competent national committee of the INAO when the original version of the specifications was established.
These amendments do not affect the single document.
12.
Yields In Chapter I, Section VIII(1) and (2), of the specification, the yields and upper yield limits have been reduced for white wines and white wines labelled ‘Vendanges Tardives’ [Late Harvest], in accordance with the hierarchy of designations in the Alsace region.
This amendment will allow better quality control.
Point 5 of the single document has been amended for the maximum yields (upper yield limits).
The words ‘Vins blancs’ have been added for wines without a description.
This is due to an application submitted at national level for recognition of still red wines for some ‘Alsace grand cru’ designations of origin.
The yield and upper yield limit for red wines have been established in accordance with the hierarchy of designations of the Alsace regions, meaning that the amounts are lower for these ‘grand cru’ designations.
The latter amendments do not affect the single document.
13.
Malolactic fermentation, fermentable sugar content for red wines Chapter I, Section IX(1)(c), of the specification lays down that malolactic fermentation is carried out for red wines.
For the purpose of checking compliance with this rule, the maximum malic acid content has been established as 0.4 grams per litre at the time of packaging.
Section IX(1)(d) lays down a maximum content for fermentable sugars (glucose and fructose) of 2 grams per litre after fermentation.
The single document has not been amended.
14.
Increasing the minimum natural alcoholic strength by volume prohibited for red wines Chapter I, Section IX(1)(e), of the specification lays down that red wines must not be enriched in any way.
This restriction applies to the production process.
It is consistent with demarcation of parcels for grape-growing, minimum planting density, pruning rules and restricted yields.
The single document has not been amended.
15.
Capacity of the winery In Chapter I, Section IX(1)(g), of the specification, the coefficient for calculating the capacity of the winery has been reduced.
The capacity of the winery does not need to be as large in proportion to the volume of the preceding harvest.
This amendment does not affect the single document.
16.
Date of maturing and placing on the market for consumers in the case of red wines In Chapter I, Section IX(2), of the specification, a minimum maturation period has been established for red wines: until 1 October of the year following the harvest.
Wines made with grapes of the variety Pinot Noir N from these vineyards need a minimum period in order to fully express their characteristics.