natgillin/translations-raw huggingface dataset:
Such indicators allow products to be identified as authentic and can play an essential role in the fight against counterfeit products .
Such indicators allow products to be identified as authentic and can play an essential role in the fight against counterfeit products .
Annex II, section 20, point (a), point (5)
Annex II, section 20, point (a), point (5)
(5) which does not contain added sweeteners or colorants.
(5) which does not contain added sweeteners or colorants.
(5) which may contain up to 0.1 grams per litre sugars for the purpose of brand authentication,
(5) which may contain up to 0.1 grams per litre sugars for the purpose of brand authentication,
The addition of the provision to allow authentication markers is necessary to prevent fraud and counterfeiting of products.
The addition of the provision to allow authentication markers is necessary to prevent fraud and counterfeiting of products.
Annex II, section 20, point (a), point (6)
Annex II, section 20, point (a), point (6)
(6) which does not contain added ingredients other than water.
(6) which does not contain added ingredients other than water.
(6) which does not contain added ingredients other than water or colorants.
(6) which does not contain added ingredients other than water or colorants.
Annex II, section 23, point (c)
Annex II, section 23, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of aniseed-flavoured spirit drinks.
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of aniseed-flavoured spirit drinks.
Annex II, section 24, points (a) to (c)
Annex II, section 24, points (a) to (c)
(a) Pastis is an aniseed-flavoured spirit drink which also contains natural extracts of liquorice root (Glycyrrhiza glabra ), which implies the presence of the colorants known as 'chalcones' as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0,05 and 0,5 grams per litre respectively.
(a) Pastis is an aniseed-flavoured spirit drink which also contains natural extracts of liquorice root (Glycyrrhiza glabra ), which implies the presence of the colorants known as 'chalcones' as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0,05 and 0,5 grams per litre respectively.
(a) Pastis is an aniseed-flavoured spirit drink which also contains natural extracts of liquorice root (Glycyrrhiza species ), which implies the presence of the colorants known as 'chalcones' as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0,05 and 0,5 grams per litre respectively.
(a) Pastis is an aniseed-flavoured spirit drink which also contains natural extracts of liquorice root (Glycyrrhiza species ), which implies the presence of the colorants known as 'chalcones' as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0,05 and 0,5 grams per litre respectively.
(b) The minimum alcoholic strength by volume of pastis shall be 40%
(b) The minimum alcoholic strength by volume of pastis shall be 40%
(b) The minimum alcoholic strength by volume of pastis shall be 40%.
(b) The minimum alcoholic strength by volume of pastis shall be 40%.
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis.
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis .
Glycyrrhiza glabra only grows in Mediterranean regions in very limited areas.
Glycyrrhiza glabra only grows in Mediterranean regions in very limited areas.
Therefore, if its availability is affected by atmospheric or geo-politic reasons, pastis could not be produced.
Therefore, if its availability is affected by atmospheric or geo-politic reasons, pastis could not be produced.
The extension of the definition to natural extracts of other Glycyrrhiza species would avoid this problem.
The extension of the definition to natural extracts of other Glycyrrhiza species would avoid this problem.
The mention in paragraph (c) is unnecessary as article 3 (new) would allow spirits to be flavoured except when it is forbidden by their specific definitions.
The mention in paragraph (c) is unnecessary as article 3 (new) would allow spirits to be flavoured except when it is forbidden by their specific definitions.
Annex II, section 25, point (c)
Annex II, section 25, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis de Marseille
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis de Marseille
Annex II, section 26, point (c)
Annex II, section 26, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of anis.
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of anis .
(a) Vodka is a spirit drink produced from ethyl alcohol of agricultural origin:
(a) Vodka is a spirit drink produced from ethyl alcohol of agricultural origin:
(1) obtained following fermentation, with yeast, from agricultural raw materials,
(1) obtained following fermentation, with yeast, from agricultural raw materials,
(1) obtained following fermentation, with yeast, from either
(1) obtained following fermentation, with yeast, from either
(i) cereals, potatoes and/or molasses, or
(i) cereals, potatoes and/or molasses, or
This process may be followed by redistillation and/or treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics,
This process may be followed by redistillation and/or treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics,
(b) The minimum alcoholic strength by volume of vodka shall be 37,5%.
(b) The minimum alcoholic strength by volume of vodka shall be 37,5%.
(c) The only flavourings which may be added are natural flavouring compounds present in distillate obtained from the fermented raw materials.
(c) The only flavourings which may be added are natural flavouring compounds present in distillate obtained from the fermented raw materials.
In addition, the product may be given special organoleptic characteristics, other than a predominant flavour.
In addition, the product may be given special organoleptic characteristics, other than a predominant flavour.
d) Without prejudice to Directive 2000/13/EC, the description, presentation or labelling of vodka produced from fruits shall indicate in the same visual field as the sales denomination the phrase “distilled from…” accompanied by the name of the fruit or fruits used to produce the ethyl alcohol of agricultural origin.
d) Without prejudice to Directive 2000/13/EC, the description, presentation or labelling of vodka produced from fruits shall indicate in the same visual field as the sales denomination the phrase “distilled from…” accompanied by the name of the fruit or fruits used to produce the ethyl alcohol of agricultural origin.
To resolve the vexed question of the raw materials from which vodka can be made.
To resolve the vexed question of the raw materials from which vodka can be made.
On the one hand, this respects the view that the proposals ought not to eliminate legitimate products from the vodka market; while on the other hand, it seeks to address concerns expressed by stakeholders – particularly those in the Nordic Member states.
On the one hand, this respects the view that the proposals ought not to eliminate legitimate products from the vodka market; while on the other hand, it seeks to address concerns expressed by stakeholders – particularly those in the Nordic Member states.
This amendment differentiates between vodka produced from cereals, potatoes and molasses (which include both beet and cane molasses.
This amendment differentiates between vodka produced from cereals, potatoes and molasses (which include both beet and cane molasses.
The former because more vodka is made in the EU from sugar beet than from, for example, potatoes and the latter because to include beet molasses and exclude cane molasses would be to invite a challenge in the WTO) and vodka produced from fruits.
The former because more vodka is made in the EU from sugar beet than from, for example, potatoes and the latter because to include beet molasses and exclude cane molasses would be to invite a challenge in the WTO) and vodka produced from fruits.
The proposal deletes the requirement that the raw materials should be indicated on the label of vodka produced from cereals, potatoes or molasses: taking note of representations from the industry that consumers do not consider this information to be relevant when purchasing vodka.
The proposal deletes the requirement that the raw materials should be indicated on the label of vodka produced from cereals, potatoes or molasses: taking note of representations from the industry that consumers do not consider this information to be relevant when purchasing vodka.
The definition of vodka distilled from fruits, which for these purposes should be taken to include grapes, is in all respects the same as for other vodka thereby ensuring consistent quality.
The definition of vodka distilled from fruits, which for these purposes should be taken to include grapes, is in all respects the same as for other vodka thereby ensuring consistent quality.
For these, less common, vodkas however the definition retains the requirement that the raw materials should be indicated on the label in the phrase “Vodka – distilled from…”
For these, less common, vodkas however the definition retains the requirement that the raw materials should be indicated on the label in the phrase “Vodka – distilled from…”
Annex II, section 36, point (c)
Annex II, section 36, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of sloe gin .
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of sloe gin .
Annex II, section 40, point (a)
Annex II, section 40, point (a)
(a) Nocino is a liqueur the flavour of which is given mainly by maceration and/or distillation of whole green walnut kernels ( Jugians regia L.) with a minimum sugar content equivalent to 100 grams per litre of invert sugar.
(a) Nocino is a liqueur the flavour of which is given mainly by maceration and/or distillation of whole green walnut kernels ( Jugians regia L.) with a minimum sugar content equivalent to 100 grams per litre of invert sugar.
(a) Nocino is a liqueur the flavour of which is given mainly by maceration and/or distillation of whole green walnut ( Juglans regia L.) with a minimum sugar content equivalent to 100 grams per litre of invert sugar.
(a) Nocino is a liqueur the flavour of which is given mainly by maceration and/or distillation of whole green walnut ( Juglans regia L.) with a minimum sugar content equivalent to 100 grams per litre of invert sugar.
The term “kernels” is to be deleted.
The term “kernels” is to be deleted.
Annex II, section 41, point (c)
Annex II, section 41, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of egg liqueur or advocaat or avocat or Advokat .
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of egg liqueur or advocaat or avocat or Advokat .
Annex II, section 42, point (c)
Annex II, section 42, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of liqueur with egg.
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of liqueur with egg.
Annex II, section 44, point (c)
Annex II, section 44, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of Berenburg or Beerenburg .
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of Berenburg or Beerenburg .
Annex II, section 45, point (c)
Annex II, section 45, point (c)
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of Topinambur .
(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of Topinambur .
Annex II, third subtitle
Annex II, third subtitle
Category C: Other Spirit Drinks
Category C: Other Spirit Drinks
This suggestion is in line with the deletion of the three-fold classification in general terms of spirit drinks .
This suggestion is in line with the deletion of the three-fold classification in general terms of spirit drinks .
This suggestion is in line with the deletion of the three-fold classification in general terms of spirit drinks.
This suggestion is in line with the deletion of the three-fold classification in general terms of spirit drinks.
Annex II, Category C, point 2
Annex II, Category C, point 2
Rum-Versnichtt is produced in Germany and obtained by mixing rum and alcohol, whereby a minimum proportion of 5% of the alcohol contained in the final product must come from rum.
Rum-Versnichtt is produced in Germany and obtained by mixing rum and alcohol, whereby a minimum proportion of 5% of the alcohol contained in the final product must come from rum.
As regards the labelling and presentation of the product Rum-Verschnitt the word Verschnitt must appear on the description, presentation or labelling in characters of the same type, size and colour as, and on the same line as, the word "Rum" and, in the case of bottles, on the frontlabel.
As regards the labelling and presentation of the product Rum-Verschnitt the word Verschnitt must appear on the description, presentation or labelling in characters of the same type, size and colour as, and on the same line as, the word "Rum" and, in the case of bottles, on the frontlabel.
Where this product is sold outside the German market, its alcoholic composition must appear on the label.
Where this product is sold outside the German market, its alcoholic composition must appear on the label.
This provision is without prejudice to the use of the name Slivovice for fruit spirits according to section 9 .
This provision is without prejudice to the use of the name Slivovice for fruit spirits according to section 9 .
Annex III, Category A, Section 2, column 2
Annex III, Category A, Section 2, column 2
Scotch Whisky/Scotch
Scotch Whisky/Scotch
(These denominations may be supplemented by the terms "malt" or "grain")
(These denominations may be supplemented by the terms "malt" or "grain")
Uisce Beatha Eireannach/Irish Whiskey
Uisce Beatha Eireannach/Irish Whiskey
(These denominations may be supplemented by the words "Pot Still" or "malt" or "grain")
(These denominations may be supplemented by the words "Pot Still" or "malt" or "grain")
Uisge Beatha Albannach/Scotch Whisky
Uisge Beatha Albannach/Scotch Whisky
The inclusion of the Scots Gaelic term for Scotch Whisky reflects the fact that a number of brands already use Gaelic on their labels.
The inclusion of the Scots Gaelic term for Scotch Whisky reflects the fact that a number of brands already use Gaelic on their labels.
It is also in keeping with recent political and legal developments in Scotland, where legislation has recognised Gaelic as an official language.
It is also in keeping with recent political and legal developments in Scotland, where legislation has recognised Gaelic as an official language.
The second aspect of this amendment reflects the draftsman's original amendment to Annex III, point 2.
The second aspect of this amendment reflects the draftsman's original amendment to Annex III, point 2.
As the draftsman originally pointed out, although the Commission proposal reflects the current provisions in Regulation 1576/89, the Scotch Whisky Association considers inclusion of the terms ‘malt’ and ‘grain’ in association with the geographical indication (GI) ‘Scotch Whisky / Scotch’ listed in Annex III to be superfluous and potentially misleading.
As the draftsman originally pointed out, although the Commission proposal reflects the current provisions in Regulation 1576/89, the Scotch Whisky Association considers inclusion of the terms ‘malt’ and ‘grain’ in association with the geographical indication (GI) ‘Scotch Whisky / Scotch’ listed in Annex III to be superfluous and potentially misleading.
While these terms are commonly used for GI whiskies, they are not the only permitted supplementary terms.
While these terms are commonly used for GI whiskies, they are not the only permitted supplementary terms.
The draftsman's comments on article 7.
The draftsman's comments on article 7.
5 propose to reinstate in Article 7.5 of the new Regulation a provision whereby geographical designations may be accompanied by additional particulars, subject to regulation by the relevant authority in the country in question.
5 propose to reinstate in Article 7.5 of the new Regulation a provision whereby geographical designations may be accompanied by additional particulars, subject to regulation by the relevant authority in the country in question.
(Note: Regulation 1576/89 Article 5.2 refers.)
(Note: Regulation 1576/89 Article 5.2 refers.)
Furthermore, the draftsman's suggestions on article 15.1 and 2 propose to make it clear that
Furthermore, the draftsman's suggestions on article 15.1 and 2 propose to make it clear that
Member States’ authorities will be responsible for the applications and supporting technical files for registration of geographical indications.
Member States’ authorities will be responsible for the applications and supporting technical files for registration of geographical indications.
Given these national controls, it would therefore seem more appropriate that any permitted supplementary terms for the whiskies listed as geographical indications in Annex III should be determined by the relevant authority of the country in question.
Given these national controls, it would therefore seem more appropriate that any permitted supplementary terms for the whiskies listed as geographical indications in Annex III should be determined by the relevant authority of the country in question.
Annex III, Category A, section 3, geographical indication, footnote (new)
Annex III, Category A, section 3, geographical indication, footnote (new)
Korn/Kornbrand 16a
Korn/Kornbrand 16a
16a The minimum alcoholic strength for korn is 32% vol..
16a The minimum alcoholic strength for korn is 32% vol..
eithe r exclusively by the distillation of a fermented mash or whole grains or wheat, barley, oats, rye or buckwheat with all their component parts,
eithe r exclusively by the distillation of a fermented mash or whole grains or wheat, barley, oats, rye or buckwheat with all their component parts,
or by redistillation of a distillate obtained in accordance with the first subparagraph
or by redistillation of a distillate obtained in accordance with the first subparagraph
Article 3 of this Regulation requires a minimum alcoholic strength of 32% vol. for Korn, whereas for grain spirits it is 35% vol.
Article 3 of this Regulation requires a minimum alcoholic strength of 32% vol. for Korn, whereas for grain spirits it is 35% vol.
The fact that Korn is now protected in Annex III (point 3) as a geographical indication for Germany and Austria leads to the situation, that its minimum alcohol strength would be governed by the generic one for grain spirits (35% vol).
The fact that Korn is now protected in Annex III (point 3) as a geographical indication for Germany and Austria leads to the situation, that its minimum alcohol strength would be governed by the generic one for grain spirits (35% vol).
Therefore, the suggested change intends to maintain the status quo.
Therefore, the suggested change intends to maintain the status quo.
Annex III, Category A, Section 6, Geographical indication + origin (new)
Annex III, Category A, Section 6, Geographical indication + origin (new)
Indication Geograph.
Indication Geograph.
Annex III, Category B, Section 23, Geographical indication (new)
Annex III, Category B, Section 23, Geographical indication (new)
Ούζο Μυτιλήνης/Ouzo of Mitilene
Ούζο Μυτιλήνης/Ouzo of Mitilene
Ούζο Πλωμαρίου/Ouzo of Plomari
Ούζο Πλωμαρίου/Ouzo of Plomari
Annex III, Category B, Section 31, Geographical indication + origin (new)
Annex III, Category B, Section 31, Geographical indication + origin (new)
Κίτρο Νάξου/Kitro of Naxos
Κίτρο Νάξου/Kitro of Naxos
Μαστίχα Χίου/Mastic of Chios
Μαστίχα Χίου/Mastic of Chios
Κουμ Κουάτ Κέρκυρας/ Cum Cuat of Corfu
Κουμ Κουάτ Κέρκυρας/ Cum Cuat of Corfu
Proposal for a regulation of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks
Proposal for a regulation of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks
IMCO 17.1.2006
IMCO 17.1.2006
Mia De Vits, Janelly Fourtou, Evelyne Gebhardt, Małgorzata Handzlik, Malcolm Harbour, Christopher Heaton-Harris, Anna Hedh, Edit Herczog, Kurt Lechner, Lasse Lehtinen, Arlene McCarthy, Toine Manders, Manuel Medina Ortega, Béatrice Patrie, Zita Pleštinská, Giovanni Rivera, Zuzana Roithová, Luisa Fernanda Rudi Ubeda, Heide Rühle, Leopold Józef Rutowicz, Andreas Schwab, Marianne Thyssen, Barbara Weiler, Glenis Willmott
Mia De Vits, Janelly Fourtou, Evelyne Gebhardt, Małgorzata Handzlik, Malcolm Harbour, Christopher Heaton-Harris, Anna Hedh, Edit Herczog, Kurt Lechner, Lasse Lehtinen, Arlene McCarthy, Toine Manders, Manuel Medina Ortega, Béatrice Patrie, Zita Pleštinská, Giovanni Rivera, Zuzana Roithová, Luisa Fernanda Rudi Ubeda, Heide Rühle, Leopold Józef Rutowicz, Andreas Schwab, Marianne Thyssen, Barbara Weiler, Glenis Willmott
Benoît Hamon, Joel Hasse Ferreira, Ian Hudghton, Filip Andrzej Kaczmarek, Gisela Kallenbach, Othmar Karas, Joseph Muscat, Horst Posdorf, Alexander Stubb, Gary Titley
Benoît Hamon, Joel Hasse Ferreira, Ian Hudghton, Filip Andrzej Kaczmarek, Gisela Kallenbach, Othmar Karas, Joseph Muscat, Horst Posdorf, Alexander Stubb, Gary Titley
Wolf Klinz, Toomas Savi, Horst Schnellhardt, Willem Schuth, Bernard Piotr Wojciechowski
Wolf Klinz, Toomas Savi, Horst Schnellhardt, Willem Schuth, Bernard Piotr Wojciechowski
ENVI 17.1.2006
ENVI 17.1.2006
Horst Schnellhardt 21.2.2006
Horst Schnellhardt 21.2.2006