natgillin/translations-raw huggingface dataset:
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.
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.
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.
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 16
Annex I, point 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.
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.
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 .
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 .
The equivalent ‘packaging’ definition in the EU Wine Regulation (No 1493/1999, Annex VII, paragraph 1, 2nd indent) refers to ‘...protective wrappings, such as paper, straw envelopes of all kinds, cartons and cases, used in the transport of one or more containers and/or for presenting them with a view to sale to the final consumer’.
The equivalent ‘packaging’ definition in the EU Wine Regulation (No 1493/1999, Annex VII, paragraph 1, 2nd indent) refers to ‘...protective wrappings, such as paper, straw envelopes of all kinds, cartons and cases, used in the transport of one or more containers and/or for presenting them with a view to sale to the final consumer’.
Annex II, subheading 1
Annex II, subheading 1
Category A: Spirits
Category A: Spirits
Annex II, point 1(d)
Annex II, point 1(d)
(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.
General authorisation of flavourings should be rejected, regardless of whether they are made using natural or nature‑identical flavouring substances.
General authorisation of flavourings should be rejected, regardless of whether they are made using natural or nature‑identical flavouring substances.
Otherwise, it can be assumed that lower-quality spirit drinks may be enhanced with natural flavouring substances.
Otherwise, it can be assumed that lower-quality spirit drinks may be enhanced with natural flavouring substances.
This would place producers who follow traditional working methods at a disadvantage and would mislead consumers.
This would place producers who follow traditional working methods at a disadvantage and would mislead consumers.
The protection of traditional processes guarantees the quality of products.
The protection of traditional processes guarantees the quality of products.
This is necessary in order to continue to uphold the reputation of spirit drinks from the Community on the internal and world markets and to maintain a high level of consumer protection and market transparency.
This is necessary in order to continue to uphold the reputation of spirit drinks from the Community on the internal and world markets and to maintain a high level of consumer protection and market transparency.
Annex II, point 2 (c)
Annex II, point 2 (c)
(c) Whisky or whiskey shall not contain added ethyl alcohol of agricultural origin .
(c) Whisky or whiskey shall not contain added ethyl alcohol of agricultural origin .
(c) Whisky or whiskey shall not contain added ethyl alcohol of agricultural origin or distillate of agricultural origin.
(c) Whisky or whiskey shall not contain added ethyl alcohol of agricultural origin or distillate of agricultural origin.
The provisions governing ‘whisky’ in the current Regulations (1576/89 and 1014/90) 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 ‘whisky’ in the current Regulations (1576/89 and 1014/90) 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.
Annex II, point 3 (a)
Annex II, point 3 (a)
(a) Grain spirit is a spirit drink produced by the distillation of a fermented mash of cereals and having organoleptic characteristics derived from the raw materials used.
(a) Grain spirit is a spirit drink produced by the distillation of a fermented mash of cereals and having organoleptic characteristics derived from the raw materials used.
(a) Grain spirit is a spirit drink produced by the distillation of a fermented mash of whole grains of cereals and having organoleptic characteristics derived from the raw materials used.
(a) Grain spirit is a spirit drink produced by the distillation of a fermented mash of whole grains of cereals and having organoleptic characteristics derived from the raw materials used.
Limiting distillation to that of a fermented mash of whole grains of cereals should prevent the use of cereal or starch waste materials.
Limiting distillation to that of a fermented mash of whole grains of cereals should prevent the use of cereal or starch waste materials.
Annex II, point 3(b)
Annex II, point 3(b)
(b) The minimum alcoholic strength by volume of grain spirit shall be 35 %.
(b) The minimum alcoholic strength by volume of grain spirit shall be 35 %.
(b) The minimum alcoholic strength by volume of grain spirit shall be 32 %.
(b) The minimum alcoholic strength by volume of grain spirit shall be 32 %.
The value of 35 % is clearly a drafting error.
The value of 35 % is clearly a drafting error.
Raising the alcohol strength to 35 % would confound consumers’ expectations.
Raising the alcohol strength to 35 % would confound consumers’ expectations.
The taste would be completely different.
The taste would be completely different.
Annex II, point 3 (e)
Annex II, point 3 (e)
(e) For a grain spirit to be designated ‘grain brandy ’, it must have been obtained by distillation at less than 95% vol. from a fermented mash of cereals, presenting organoleptic features deriving from the raw materials used.
(e) For a grain spirit to be designated ‘grain brandy ’, it must have been obtained by distillation at less than 95% vol. from a fermented mash of cereals, presenting organoleptic features deriving from the raw materials used.
(e) For a grain spirit to be designated ‘grain spirit ’, it must have been obtained by distillation at less than 95% vol. from a fermented mash of cereals, presenting organoleptic features deriving from the raw materials used.
(e) For a grain spirit to be designated ‘grain spirit ’, it must have been obtained by distillation at less than 95% vol. from a fermented mash of cereals, presenting organoleptic features deriving from the raw materials used.
The word ‘brandy’ has a very clear etymological origin (brand wijn, vino quemado) and there is a need for consistency with the definition of brandy contained in the proposal for a Regulation, which leaves no room for doubt regarding the fact that the word should be used exclusively in respect of spirit drinks produced entirely from wine spirits or wine distillates.
The word ‘brandy’ has a very clear etymological origin (brand wijn, vino quemado) and there is a need for consistency with the definition of brandy contained in the proposal for a Regulation, which leaves no room for doubt regarding the fact that the word should be used exclusively in respect of spirit drinks produced entirely from wine spirits or wine distillates.
Annex II, point 5 (a) (1)
Annex II, point 5 (a) (1)
(1) produced from wine spirit, whether or not blended with a wine distillate distilled at less than 94,8% vol., provided that that distillate does not exceed a maximum of 50% by volume of the finished product,
(1) produced from wine spirit, whether or not blended with a wine distillate distilled at less than 94,8% vol., provided that that distillate does not exceed a maximum of 50% by volume of the finished product,
(Does not affect English version.)
(Does not affect English version.)
Annex II, point 8
Annex II, point 8
Raisin spirit or raisin brandy
Raisin spirit or raisin brandy
Raisin spirit
Raisin spirit
(a) Raisin spirit or raisin brandy is a spirit drink produced by the distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the 'Corinth Black' or 'Malaga muscat' varieties, distilled at less than 94,5% vol., so that the distillate has an aroma and taste derived from the raw material used.
(a) Raisin spirit or raisin brandy is a spirit drink produced by the distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the 'Corinth Black' or 'Malaga muscat' varieties, distilled at less than 94,5% vol., so that the distillate has an aroma and taste derived from the raw material used.
(a) Raisin spirit is a spirit drink produced by the distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the 'Corinth Black' or 'Malaga muscat' varieties, distilled at less than 94,5% vol., so that the distillate has an aroma and taste derived from the raw material used.
(a) Raisin spirit is a spirit drink produced by the distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the 'Corinth Black' or 'Malaga muscat' varieties, distilled at less than 94,5% vol., so that the distillate has an aroma and taste derived from the raw material used.
(b) The minimum alcoholic strength by volume of raisin spirit or raisin brandy shall be 37,5%.
(b) The minimum alcoholic strength by volume of raisin spirit or raisin brandy shall be 37,5%.
(b) The minimum alcoholic strength by volume of raisin spirit shall be 37,5%.
(b) The minimum alcoholic strength by volume of raisin spirit shall be 37,5%.
(c) Raisin spirit or raisin brandy shall not contain added ethyl alcohol of agricultural origin.
(c) Raisin spirit or raisin brandy shall not contain added ethyl alcohol of agricultural origin.
(c) Raisin spirit shall not contain added ethyl alcohol of agricultural origin.
(c) Raisin spirit shall not contain added ethyl alcohol 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 raisin spirit or raisin brandy .
(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 raisin spirit or raisin brandy .
(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 raisin spirit.
(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 raisin spirit.
Annex II, point 9 (a) (1)
Annex II, point 9 (a) (1)
(1) produced by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, with or without stones,
(1) produced by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, with or without stones,
(1) produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, with or without stones,
(1) produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, with or without stones,
This amendment is necessary in order to prevent the addition of flavouring or sugar to the fruit mash.
This amendment is necessary in order to prevent the addition of flavouring or sugar to the fruit mash.
Annex II, point 9 (b) (i), indents 7 a and 7 b (new)
Annex II, point 9 (b) (i), indents 7 a and 7 b (new)
Apricots and peaches should be included on the basis of practical experience from food checks.
Apricots and peaches should be included on the basis of practical experience from food checks.
Annex II, subheading 2
Annex II, subheading 2
Category B: Specific spirit drinks
Category B: Specific spirit drinks
Annex II point 23 a (new)
Annex II point 23 a (new)
(a) Ouzo is an aniseed-flavoured spirit drink which
(a) Ouzo is an aniseed-flavoured spirit drink which
(1) is produced exclusively in Greece,
(1) is produced exclusively in Greece ,
(2) is produced by blending alcohols flavoured by means of distillation or maceration using aniseed and possibly fennel seed, mastic from a lentiscus indigenous to the island of Chios (pistacia lentiscus Chia or latifolia) and other aromatic seeds, plants and fruits; the alcohol flavoured by distillation must represent at least 20% of the alcoholic strength by volume of Ouzo.
(2) is produced by blending alcohols flavoured by means of distillation or maceration using aniseed and possibly fennel seed, mastic from a lentiscus indigenous to the island of Chios (pistacia lentiscus Chia or latifolia) and other aromatic seeds, plants and fruits; the alcohol flavoured by distillation must represent at least 20% of the alcoholic strength by volume of Ouzo.
(b) The distillate must:
(b) The distillate must:
(1) have been produced by distillation in traditional discontinuous copper stills with a capacity of 1000 litres or less;
(1) have been produced by distillation in traditional discontinuous copper stills with a capacity of 1000 litres or less;
(2) have an alcoholic strength by volume of not less than 55% vol. and not more than 80% vol.
(2) have an alcoholic strength by volume of not less than 55% vol. and not more than 80% vol.
(c) Ouzo must be colourless and have a sugar content of 50 grams or less per litre.
(c) Ouzo must be colourless and have a sugar content of 50 grams or less per litre.
Annex II, point 29 (a), fparagraph 1, introductory phrase
Annex II, point 29 (a), fparagraph 1, introductory phrase
(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 :
(a) Vodka is a spirit drink produced from ethyl alcohol from grain, potatoes and/or sugar beet molasses :
(a) Vodka is a spirit drink produced from ethyl alcohol from grain, potatoes and/or sugar beet molasses :
Vodka is a drink which is traditionally produced from grain, potatoes and/or sugar beet molasses, and it is therefore very important that vodka should be accorded the same protection as other spirit drinks such as rum, whisky, etc.
Vodka is a drink which is traditionally produced from grain, potatoes and/or sugar beet molasses, and it is therefore very important that vodka should be accorded the same protection as other spirit drinks such as rum, whisky, etc.
The choice of ingredients affects the organoleptic (taste) characteristics, and they must therefore be restricted to grain, potatoes and/or sugar beet molasses, in conjunction with which it will also be unnecessary to compel vodka producers to accept an additional burden in the form of a requirement to indicate the ingredients on the label.
The choice of ingredients affects the organoleptic (taste) characteristics, and they must therefore be restricted to grain, potatoes and/or sugar beet molasses, in conjunction with which it will also be unnecessary to compel vodka producers to accept an additional burden in the form of a requirement to indicate the ingredients on the label.
If the aim of this requirement is to provide consumers with information about the ingredients used to produce a spirit drink, this should apply across the board to all spirit drinks in accordance with the labelling directive, which already requires lists of ingredients for other foodstuffs.
If the aim of this requirement is to provide consumers with information about the ingredients used to produce a spirit drink, this should apply across the board to all spirit drinks in accordance with the labelling directive, which already requires lists of ingredients for other foodstuffs.
Annex II, point 29 (a), paragraph 1 (1)
Annex II, point 29 (a), paragraph 1 (1)
(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 grain, potatoes and/or sugar beet molasses,
(1) obtained following fermentation, with yeast, from grain, potatoes and/or sugar beet molasses,
The spirit drink processing industry is still an important outlet for sugar, in particular after the sugar reform.
The spirit drink processing industry is still an important outlet for sugar, in particular after the sugar reform.
It is necessary to ensure that only molasses made of sugar beet should be allowed to be used in order to prevent imports of alcohol obtained from sugar cane as raw material.
It is necessary to ensure that only molasses made of sugar beet should be allowed to be used in order to prevent imports of alcohol obtained from sugar cane as raw material.
Annex II, point 29 (a), paragraph 1 (2)
Annex II, point 29 (a), paragraph 1 (2)
(2) distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced,
(2) distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced,
(2) distilled and/or rectified to a minimum alcoholic strength by volume of 96.0% so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced, and in which maximum levels of residue are those laid down in Annex I for ethyl alcohol, except that the methanol residue in the final product shall not exceed 30 grams per hectolitre of pure alcohol,
(2) distilled and/or rectified to a minimum alcoholic strength by volume of 96.0% so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced, and in which maximum levels of residue are those laid down in Annex I for ethyl alcohol, except that the methanol residue in the final product shall not exceed 30 grams per hectolitre of pure alcohol,
Annex II, point 29 (a), paragraph 2
Annex II, point 29 (a), paragraph 2
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.
This process may be followed by treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics,
This process may be followed by treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics,
Annex II, point 29 (a), paragraph 3
Annex II, point 29 (a), paragraph 3
Maximum levels of residue shall meet those laid down in Annex I for ethyl alcohol, except that the methanol residue in the final product shall not exceed 10 grams per hectolitre of pure alcohol.
Maximum levels of residue shall meet those laid down in Annex I for ethyl alcohol, except that the methanol residue in the final product shall not exceed 10 grams per hectolitre of pure alcohol.
Annex II, point 29 (d)
Annex II, point 29 (d)
(d) Without prejudice to Directive 2000/13/EC, the description, presentation or labelling of vodka shall indicate in the same visual field as the sales denomination the raw materials utilised to produce the ethyl alcohol of agricultural origin.
(d) Without prejudice to Directive 2000/13/EC, the description, presentation or labelling of vodka shall indicate in the same visual field as the sales denomination the raw materials utilised to produce the ethyl alcohol of agricultural origin.
The characters shall be no larger than half and no smaller than one third of the size of the characters used for the sales denomination.
The characters shall be no larger than half and no smaller than one third of the size of the characters used for the sales denomination.
Annex II, point 44 a (new)
Annex II, point 44 a (new)
"Vruchtenjenever" or "Jenever met vruchten"
"Vruchtenjenever" or "Jenever met vruchten"
(a) "Vruchtenjenever" or "Jenever met vruchten" is a liqueur or other spirit drink :
(a) "Vruchtenjenever" or "Jenever met vruchten" is a liqueur or other spirit drink :
(1) obtained by flavouring "jenever" with fruit or plants and/or parts of fruit or plants or by adding fruit juice and/or distillates of fruit or plants or distillates of concentrated flavours extracted from fruit or plants,
(1) obtained by flavouring "jenever" with fruit or plants and/or parts of fruit or plants or by adding fruit juice and/or distillates of fruit or plants or distillates of concentrated flavours extracted from fruit or plants,
(2) that may be given additional flavouring by natural and/or nature-identical flavours,
(2) that may be given additional flavouring by natural and/or nature-identical flavours,
(3) that may be sweetened,
(3) that may be sweetened,
(4) having the organoleptic characteristics of the fruit concerned.
(4) having the organoleptic characteristics of the fruit concerned.
(b) The minimum alcoholic strength by volume of "Vruchtenjenever" or "Jenever met vruchten" shall be 20%.
(b) The minimum alcoholic strength by volume of "Vruchtenjenever" or "Jenever met vruchten" shall be 20%.
(c) The name of the fruit concerned may replace ‘vruchten’.
(c) The name of the fruit concerned may replace ‘vruchten’.
Annex II, subheading 3
Annex II, subheading 3
Category C: Other spirit drinks
Category C: Other spirit drinks
Annex II, Category C, point 1
Annex II, Category C, point 1
All spirit drinks which meet the definition of Article 1 but do not qualify for inclusion in category A or B shall be described, presented and labelled with the sales denomination "spirit drink".
All spirit drinks which meet the definition of Article 1 but do not qualify for inclusion in category A or B shall be described, presented and labelled with the sales denomination "spirit drink".
Annex II, Category C, point 3
Annex II, Category C, point 3
Slivovice is produced in the Czech Republic and obtained by the addition to the plum distillate, before the final distillation, of a maximum proportion of 30% by volume of ethyl alcohol of agricultural origin.
Slivovice is produced in the Czech Republic and obtained by the addition to the plum distillate, before the final distillation, of a maximum proportion of 30% by volume of ethyl alcohol of agricultural origin.
This product must be described as 'spirit drink' and may also use the name Slivovice in the same visual field on the front label.
This product must be described as 'spirit drink' and may also use the name Slivovice in the same visual field on the front label.
If this Czech Slivovice is marketed in the Community, its alcoholic composition must appear on the label.
If this Czech Slivovice is marketed in the Community, 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 point 9 of category A .
This provision is without prejudice to the use of the name Slivovice for fruit spirits according to point 9 of category A .