natgillin/translations-raw huggingface dataset:
(b) a description of the spirit drink including the principal physical, chemical, microbiological and/or organoleptic characteristics of the product;
(b) a description of the spirit drink including the principal physical, chemical, microbiological and/or organoleptic characteristics of the product;
Given that national authorities will be responsible for determining the specifications with which a spirit drink must comply in order to be considered as a geographical indication, it is assumed that, for the purposes of an application for registration, the description of the spirit drink in question should be supported by one or more of the optional characteristics listed.
Given that national authorities will be responsible for determining the specifications with which a spirit drink must comply in order to be considered as a geographical indication, it is assumed that, for the purposes of an application for registration, the description of the spirit drink in question should be supported by one or more of the optional characteristics listed.
Also, since the registration is clearly only relating to spirit drinks, the reference to a possible other ‘foodstuff’ should be removed.
Also, since the registration is clearly only relating to spirit drinks, the reference to a possible other ‘foodstuff’ should be removed.
Article 15, paragraph 2, point (f)
Article 15, paragraph 2, point (f)
(f) any requirements laid down by Community and/or national provisions;
(f) any requirements laid down by Community and/or national provisions;
(f) any requirements laid down by Community provisions and/or the competent national or regional authority ;
(f) any requirements laid down by Community provisions and/or the competent national or regional authority ;
The amendment will provide for appropriate recognition of the relevant national rules.
The amendment will provide for appropriate recognition of the relevant national rules.
For the avidance of doubt, and consistent with the approach proposed in Article 15.1, it should be made clear that the relevant national authority shall be responsible for the technical file in support of applications for GI status.
For the avidance of doubt, and consistent with the approach proposed in Article 15.1, it should be made clear that the relevant national authority shall be responsible for the technical file in support of applications for GI status.
Article 15, paragraph 2, subparagraph 1 a (new)
Article 15, paragraph 2, subparagraph 1 a (new)
Member States may also require spirit drinks produced on their territory which are listed in Annex III and exported to be supported by authentication documentation.
Member States may also require spirit drinks produced on their territory which are listed in Annex III and exported to be supported by authentication documentation.
Article 19, paragraph 1
Article 19, paragraph 1
At present, there are no market mechanisms under legislation on spirit drinks as there are in other Community markets.
At present, there are no market mechanisms under legislation on spirit drinks as there are in other Community markets.
The name 'Regulatory Committee' seems more appropriate, therefore, than the one proposed.
The name 'Regulatory Committee' seems more appropriate, therefore, than the one proposed.
Furthermore, under the comitology procedure a regulatory committee has a blocking minority, strengthening the Member States' powers.
Furthermore, under the comitology procedure a regulatory committee has a blocking minority, strengthening the Member States' powers.
Article 22, point (a)
Article 22, point (a)
(a) to facilitate the transition from the rules provided for in Regulation (EEC) N° 1576/89 to those established by this Regulation;
(a) to facilitate the transition from the rules provided for in Regulation (EEC) N° 1576/89 to those established by this Regulation;
(a) to facilitate the transition from the rules provided for in Regulation (EEC) No 1576/89 and Regulation (EEC) No 1014/90 to those established by this Regulation;
(a) to facilitate the transition from the rules provided for in Regulation (EEC) No 1576/89 and Regulation (EEC) No 1014/90 to those established by this Regulation;
As the new Regulation repeals and replaces the provisions of Regulations 1576/89 and1014/90, both should be covered by this Article.
As the new Regulation repeals and replaces the provisions of Regulations 1576/89 and1014/90, both should be covered by this Article.
Article 23
Article 23
Regulation (EEC) No 1576/89 is hereby repealed.
Regulation (EEC) No 1576/89 is hereby repealed.
Regulation (EEC) No 1576/89 and Regulation (EEC) No 1014/90 are hereby repealed.
Regulation (EEC) No 1576/89 and Regulation (EEC) No 1014/90 are hereby repealed.
The provisions of both Regulations 1576/89 and 1014/90, as amended, should be incorporated into the proposed new Regulation.
The provisions of both Regulations 1576/89 and 1014/90, as amended, should be incorporated into the proposed new Regulation.
Annex I, point (1)
Annex I, point (1)
(1) Ethyl alcohol of agricultural origin:
(1) Ethyl alcohol of agricultural origin:
Sweetening means using one or more of the following products in the preparation of spirit drinks:
Sweetening means using one or more of the following products in the preparation of spirit drinks:
Ethyl alcohol of agricultural origin possesses the following properties:
Ethyl alcohol of agricultural origin possesses the following properties:
(a) semi-white sugar, white sugar, refined white sugar, dextrose, fructose, glucose syrup, liquid sugar, invert liquid sugar syrup, as defined in Council Directive 2001/111/EC;
(a) semi-white sugar, white sugar, refined white sugar, dextrose, fructose, glucose syrup, liquid sugar, invert liquid sugar syrup, as defined in Council Directive 2001/111/EC;
(a) organoleptic characteristics: no detectable taste other than that of the raw material;
(a) organoleptic characteristics: no detectable taste other than that of the raw material;
(b) rectified concentrated grape must, concentrated grape must, fresh grape must;
(b) rectified concentrated grape must, concentrated grape must, fresh grape must;
(b) minimum alcoholic strength by volume: 96,0% vol.;
(b) minimum alcoholic strength by volume: 96,0% vol.;
(c) burned sugar, which is the product obtained exclusively from the controlled heating of sucrose without bases, mineral acids or other chemical additives;
(c) burned sugar, which is the product obtained exclusively from the controlled heating of sucrose without bases, mineral acids or other chemical additives;
(c) maximum level of residues:
(c) maximum level of residues:
(d) honey as defined in Council Directive 2001/110/EC;
(d) honey as defined in Council Directive 2001/110/EC;
(i) total acidity, expressed in grams of acetic acid per hectolitre of alcohol at 100% vol.: 1,5,
(i) total acidity, expressed in grams of acetic acid per hectolitre of alcohol at 100% vol.: 1,5,
(e) carob syrup;
(e) carob syrup;
(ii) esters expressed in grams of ethyl acetate per hectolitre of alcohol at 100% vol.: 1,3,
(ii) esters expressed in grams of ethyl acetate per hectolitre of alcohol at 100% vol.: 1,3,
(f) any other natural carbohydrate substances having a similar effect to those products;
(f) any other natural carbohydrate substances having a similar effect to those products;
(iii) aldehydes expressed in grams of acetadehyde per hectolitre of alcohol at 100% vol.: 0,5,
(iii) aldehydes expressed in grams of acetadehyde per hectolitre of alcohol at 100% vol.: 0,5,
(g) sweeteners as defined in Directive 94/35/EC of the European Parliament and of the Council.
(g) sweeteners as defined in Directive 94/35/EC of the European Parliament and of the Council.
(iv) higher alcohols expressed in grams of methyl2 propanol1 per hectolitre of alcohol at 100% vol.: 0,5,
(iv) higher alcohols expressed in grams of methyl2 propanol1 per hectolitre of alcohol at 100% vol.: 0,5,
(v) methanol expressed in grams per hectolitre of alcohol at 100% vol.: 50,
(v) methanol expressed in grams per hectolitre of alcohol at 100% vol.: 50,
(vi) dry extract expressed in grams per hectolitre of alcohol at 100% vol.: 1,5,
(vi) dry extract expressed in grams per hectolitre of alcohol at 100% vol.: 1,5,
(vii) volatile bases containing nitrogen expressed in grams of nitrogen per hectolitre of alcohol at 100% vol.: 0,1,
(vii) volatile bases containing nitrogen expressed in grams of nitrogen per hectolitre of alcohol at 100% vol.: 0,1,
(viii) furfural: not detectable.
(viii) furfural: not detectable.
A change in the order of technical definitions and requirements would better take into account the real development of those proceedings during the spirits production.
A change in the order of technical definitions and requirements would better take into account the real development of those proceedings during the spirits production.
Also proposed is the introduction of two new points (5a and 6a) to define authenticity indicators and the traditional practice of rounding.
Also proposed is the introduction of two new points (5a and 6a) to define authenticity indicators and the traditional practice of rounding.
Annex I, point (2)
Annex I, point (2)
(2) Distillate (of agricultural origin):
(2) Distillate (of agricultural origin):
Mixing means combining two or more different drinks, or a drink with one or more distillates of agricultural origin or ethyl alcohol of agricultural origin, to make a new drink.
Mixing means combining two or more different drinks, or a drink with one or more distillates of agricultural origin or ethyl alcohol of agricultural origin, to make a new drink.
Distillate (of agricultural origin) means an alcoholic liquid which is obtained by the distillation, after alcoholic fermentation of agricultural products listed in Annex I to the Treaty but which does not have the properties of ethyl alcohol or of a spirit drink but still retains the aroma and taste of the raw materials used.
Distillate (of agricultural origin) means an alcoholic liquid which is obtained by the distillation, after alcoholic fermentation of agricultural products listed in Annex I to the Treaty but which does not have the properties of ethyl alcohol or of a spirit drink but still retains the aroma and taste of the raw materials used.
Where reference is made to the raw material used, the distillate must be obtained solely from that raw material.
Where reference is made to the raw material used, the distillate must be obtained solely from that raw material.
See Amendment 26
See Amendment 26
Annex I, point (3)
Annex I, point (3)
(3) Ethyl alcohol of agricultural origin:
(3) Ethyl alcohol of agricultural origin:
(3) Maturation or ageing:
(3) Maturation or ageing:
Maturation or ageing means allowing certain reactions to develop naturally in appropriate containers, thereby giving the spirit drink in question organoleptic qualities previously absent.
Maturation or ageing means allowing certain reactions to develop naturally in appropriate containers, thereby giving the spirit drink in question organoleptic qualities previously absent.
(iii) aldehydes expressed in grams of acetadehyde per hectolitre of alcohol at 100% vol.: o,5,
(iii) aldehydes expressed in grams of acetadehyde per hectolitre of alcohol at 100% vol.: o,5,
(vi) dry extract expressed in grams per hectolitre of alcohol,
(vi) dry extract expressed in grams per hectolitre of alcohol,
Annex I, point (4)
Annex I, point (4)
(4) Addition of water:
(4) Addition of water:
This water may be distilled, demineralised, permuted or softened.
This water may be distilled, demineralised, permuted or softened.
(b) rectified concentrated grape must, concentraged grape must, fresh grape must;
(b) rectified concentrated grape must, concentraged grape must, fresh grape must;
Annex I, point (5)
Annex I, point (5)
Blending means combining two or more spirit drinks of the same type, distinguished only by minor differences in composition due to one or more of the following factors:
Blending means combining two or more spirit drinks of the same type, distinguished only by minor differences in composition due to one or more of the following factors:
Flavouring means using in the preparation of spirit drinks one or more of the flavourings defined in Article 1(2)(a) of Directive 88/388/EEC.
Flavouring means using in the preparation of spirit drinks one or more of the flavourings defined in Article 1(2)(a) of Directive 88/388/EEC.
(a) the methods of preparation;
(a) the methods of preparation;
(b) the stills employed;
(b) the stills employed;
(c) the period of maturation or ageing;
(c) the period of maturation or ageing;
(d) the geographical area of production.
(d) the geographical area of production.
Annex I, point (5 a)(new)
Annex I, point (5 a)(new)
For the purposes of consumer and brand security, distilled spirit drinks may contain trace substances to act as brand authenticity indicators provided the definition of the spirit drink in question so allows.
For the purposes of consumer and brand security, distilled spirit drinks may contain trace substances to act as brand authenticity indicators provided the definition of the spirit drink in question so allows.
Such substances must be food grade materials and be present in concentrations of less than 0,1% w/v in a product without imparting distinctive character.
Such substances must be food grade materials and be present in concentrations of less than 0,1% w/v in a product without imparting distinctive character.
Annex I, point (6)
Annex I, point (6)
(6) Maturation or ageing:
(6) Maturation or ageing:
Colouring means using one or more colorants, as defined in Directive 94/36/EC of the European Parliament and of the Council in the preparation of spirit drinks.
Colouring means using one or more colorants, as defined in Directive 94/36/EC of the European Parliament and of the Council in the preparation of spirit drinks.
Annex I, point (6 a)(new)
Annex I, point (6 a)(new)
Rounding means the traditional use of the products mentioned in point 4(a) to (f) up to a maximum of 2% in order to give spirits their final specific character, without prejudice to particular legislation of the Member States approved before the entry into force of Regulation (EEC) No 1576/89.
Rounding means the traditional use of the products mentioned in point 4(a) to (f) up to a maximum of 2% in order to give spirits their final specific character, without prejudice to particular legislation of the Member States approved before the entry into force of Regulation (EEC) No 1576/89.
“Rounding” is a traditional practice in some spirits production, distinct from sweetening or flavouring, which has never been defined.
“Rounding” is a traditional practice in some spirits production, distinct from sweetening or flavouring, which has never been defined.
We believe that a technical definition in the future regulation on spirits is necessary in order to avoid misinterpretations or abuses and to protect the quality the EU spirits, ensured by the traditional production methods.
We believe that a technical definition in the future regulation on spirits is necessary in order to avoid misinterpretations or abuses and to protect the quality the EU spirits, ensured by the traditional production methods.
The added sentence “Without prejudice of particular legislation of the Member States adopted beforе ” intends to cover the specific Spanish legislation adopted before the entry into force of Regulation 1576/89, which the lays down a limit for rounding “Brandy de Jerez” is up to 35 grams per litre.
The added sentence “Without prejudice of particular legislation of the Member States adopted before ....” intends to cover the specific Spanish legislation adopted before the entry into force of Regulation 1576/89, which the lays down a limit for rounding “Brandy de Jerez” is up to 35 grams per litre.
This is the result of a traditional maturation process for Brandy de Jerez under which some producers may age their spirits in casks which have contained sweet sherries of Pedro Ximénez type .
This is the result of a traditional maturation process for Brandy de Jerez under which some producers may age their spirits in casks which have contained sweet sherries of Pedro Ximénez type .
See also Amendment 26
See also Amendment 26
Annex I, point (7)
Annex I, point (7)
(7) Addition of water:
(7) Addition of water:
Directive 80/778/EEC was repealed and replaced by Directive 98/83/EC on the quality of water intended for human consumption.
Directive 80/778/EEC was repealed and replaced by Directive 98/83/EC on the quality of water intended for human consumption.
(Note: Directive 80/777/EEC as amended, relating to the exploitation and marketing of natural mineral waters, remains in force.)
(Note: Directive 80/777/EEC as amended, relating to the exploitation and marketing of natural mineral waters, remains in force.)
Annex I, point (8)
Annex I, point (8)
Annex I, point (9)
Annex I, point (9)
(9) Distillate (of agricultural origin):
(9) Distillate (of agricultural origin):
Distillate (of agricultural origin means an alcoholic liquid which is obtained by the distillation, after alcoholic fermentation of agricultural products listed in Annex I to the Treaty but which does not have the properties of ethyl alcohol or of a spirit drink but still retains the aroma and taste of the raw materials used.
Distillate (of agricultural origin means an alcoholic liquid which is obtained by the distillation, after alcoholic fermentation of agricultural products listed in Annex I to the Treaty but which does not have the properties of ethyl alcohol or of a spirit drink but still retains the aroma and taste of the raw materials used.
(13) Description means the terms used on the labelling, on the documents accompanying the transport of a drink, on the commercial documents, particularly the invoices and delivery notes, and in advertising.
(13) Description means the terms used on the labelling, on the documents accompanying the transport of a drink, on the commercial documents, particularly the invoices and delivery notes, and in advertising.
(13) Description means the terms used on the labelling, presentation and packaging, on the documents accompanying the transport of a drink, on the commercial documents, particularly the invoices and delivery notes, and in advertising.
(13) Description means the terms used on the labelling, presentation and packaging, on the documents accompanying the transport of a drink, on the commercial documents, particularly the invoices and delivery notes, and in advertising.
Annex I, point (14)
Annex I, point (14)
Labelling means all descriptions and other references, signs, designs, or trade marks which distinguish a drink and which appear on the same container, including its sealing device or the tag attached to the container and the sheathing covering the neck of bottles.
Labelling means all descriptions and other references, signs, designs, or trade marks which distinguish a drink and which appear on the same container, including its sealing device or the tag attached to the container and the sheathing covering the neck of bottles.
Presentation means the terms used on the containers, including the closure, on the labelling and on the packaging, including advertising and sales promotion.
Presentation means the terms used on the containers, including the closure, on the labelling and on the packaging, including advertising and sales promotion.
Annex I, point (15)
Annex I, point (15)
(16) Packaging means the protective wrappings, such as papers, straw envelopes of all kinds, cartons and cases, used in the transport of one or more containers.
(16) Packaging means the protective wrappings, such as papers, straw envelopes of all kinds, cartons and cases, used in the transport of one or more containers.
(16) Packaging means the protective wrappings, such as papers, straw envelopes of all kinds, cartons and cases, used in the transport and/or sale of one or more containers .
(16) Packaging means the protective wrappings, such as papers, straw envelopes of all kinds, cartons and cases, used in the transport and/or sale of one or more containers .
Annex II, first subtitle
Annex II, first subtitle
This suggestion is in line with the deletion of the three-fold classification in general terms of spirit drink
This suggestion is in line with the deletion of the three-fold classification in general terms of spirit drink
Annex II, section 1, point (a)
Annex II, section 1, point (a)
(a) Rum is:
(a) Rum is:
(1) a spirit drink exclusively produced by alcoholic fermentation and distillation, either from molasses or syrup produced in the manufacture of cane sugar or from sugar-cane juice itself and distilled at less than 96% vol. so that the distillate has the discernible specific organoleptic characteristics of rum,
(1) a spirit drink exclusively produced by alcoholic fermentation and distillation, either from molasses or syrup produced in the manufacture of cane sugar or from sugar-cane juice itself and distilled at less than 96% vol. so that the distillate has the discernible specific organoleptic characteristics of rum,
(a) Rum is a spirit drink exclusively produced by alcoholic fermentation and distillation, either from molasses or syrup produced in the manufacture of cane sugar or from sugar-cane juice itself and distilled at less than 96% vol. so that the distillate has the discernible specific organoleptic characteristics of rum.
(a) Rum is a spirit drink exclusively produced by alcoholic fermentation and distillation, either from molasses or syrup produced in the manufacture of cane sugar or from sugar-cane juice itself and distilled at less than 96% vol. so that the distillate has the discernible specific organoleptic characteristics of rum.
(2) the spirit produced by alcoholic fermentation and distillation of sugarcane juice which has the aromatic characteristics specific to rum and a content of volatile substances equal to or exceeding 225 grams per hectolitre of alcohol of 100% vol.
(2) the spirit produced by alcoholic fermentation and distillation of sugarcane juice which has the aromatic characteristics specific to rum and a content of volatile substances equal to or exceeding 225 grams per hectolitre of alcohol of 100% vol.
The di s tinction between paragraphs 1 and 2 of point (a) does not make sense as the latter refers to “traditional” rums, which are accurately defined in paragraph (e).
The di s tinction between paragraphs 1 and 2 of point (a) does not make sense as the latter refers to “traditional” rums, which are accurately defined in paragraph (e).
Paragraph 2 of point (a) is redundant and should be deleted.
Paragraph 2 of point (a) is redundant and should be deleted.
Annex II, section 1, points (c) and (d)
Annex II, section 1, points (c) and (d)
c) Rum shall not contain ethyl alcohol of agricultural origin.
c) Rum shall not contain ethyl alcohol of agricultural origin.
c) Rum shall not contain ethyl alcohol of agricultural origin or distillate of agricultural origin.
c) Rum shall not contain ethyl alcohol of agricultural origin or distillate of agricultural origin.
d) 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 rum.
d) 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 rum.
d) Rum shall not be flavoured.
d) Rum shall not be flavoured.
The provisions governing “rum” in the current legislation do not allow the use of either ethyl alcohol of agricultural origin or distillate of agricultural origin, and it is essential to ensure that this prohibition remains.
The provisions governing “rum” in the current legislation do not allow the use of either ethyl alcohol of agricultural origin or distillate of agricultural origin, and it is essential to ensure that this prohibition remains.
The traditional production of rum does not allow the use of flavouring substances.
The traditional production of rum does not allow the use of flavouring substances.
Therefore the possibility offered by the Commission proposal is unnecessary and unwelcome to the industry.
Therefore the possibility offered by the Commission proposal is unnecessary and unwelcome to the industry.