natgillin/translations-raw huggingface dataset:
EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES
EKSPERIMENTALNA UPORABA NOVIH ENOLOŠKIH POSTOPKOV
For experimental purposes as referred to in Article 46(2)(f) of Regulation (EC) No 1493/1999, each Member State may authorise the use of certain oenological practices or processes not provided for in that Regulation or in this Regulation, for a maximum of three years, on condition that:
Za eksperimentalne namene iz člena 46(2)(f) Uredbe (ES) št. 1493/1999 lahko vsaka država članica odobri uporabo določenih enoloških postopkov ali procesov, ki niso določeni z Uredbo (ES) št. 1493/1999 ali s to uredbo, za največ tri leta, pod pogojem, da:
the practices and processes concerned meet the requirements laid down in Article 42(2) of Regulation (EC) No 1493/1999;
zadevni postopki in procesi izpolnjujejo zahteve iz člena 42(2) Uredbe (ES) št. 1493/1999,
such practices and processes are applied to quantities not exceeding 50000 hectolitres per year for any one experiment;
se takšni postopki in procesi izvajajo na količinah, ki ne presegajo 50000 hektolitrov na leto pri katerem koli poskusu,
the products obtained are not sent outside the Member State on whose territory the experiment was conducted;
pridobljeni proizvodi niso poslani iz države članice, na ozemlju katere je bil izveden poskus,
the Member State concerned informs the Commission and the other Member States at the beginning of the experiment of the terms of each authorisation.
zadevna država članica Komisijo in druge države članice na začetku poskusa obvesti o pogojih vsake odobritve.
‘Experiment’ shall mean an operation or operations carried out in the context of a well-defined research project with a single experimental protocol.
„Poskus“ pomeni postopek ali postopke, izvedene v okviru dobro opredeljenega raziskovalnega projekta z enim poskusnim protokolom.
Before the end of the period referred to in paragraph 1, the Member State concerned shall forward to the Commission a report on the authorised experiment and the Commission shall notify the other Member States of the results thereof.
Pred koncem obdobja iz odstavka 1 zadevna država članica Komisiji pošlje poročilo o odobrenem poskusu in Komisija obvesti druge države članice o njegovih rezultatih.
Depending on these results, the Member State concerned may apply to the Commission for authorisation to continue the experiment, possibly with a larger quantity than in the original experiment, for a further maximum period of three years.
Odvisno od teh rezultatov lahko zadevna država članica Komisijo zaprosi za odobritev za nadaljevanje poskusa, po možnosti z večjo količino od izvirnega poskusa, za obdobje največ nadaljnjih treh let.
The Member State shall submit an appropriate dossier in support of its application.
Država članica v podporo svoji prošnji predloži primerno dokumentacijo.
The Commission, acting in accordance with the procedure referred to in Article 75(2) of Regulation (EC) No 1493/1999, shall decide on the application referred to in paragraph 2 of this Article; at the same time, it may decide to allow the experiment to be continued in other Member States under the same terms.
Komisija obravnava prošnjo iz odstavka 2 tega člena v skladu s postopkom iz člena 75(2) Uredbe (ES) št. 1493/1999. Hkrati lahko sklene, da bo dovolila nadaljevanje poskusa v drugih državah članicah pod istimi pogoji.
At the end of the period referred to in paragraph 1 or, where applicable, paragraph 2, and after gathering all the information on the experiment, the Commission may, if appropriate, submit to the Council a proposal for definitive authorisation of the oenological practice or process covered by the experiment.
Na koncu obdobja iz odstavka 1, ali kjer je to primerno, iz odstavka 2 in po pridobitvi vseh podatkov o poskusu, lahko Komisija, če je to ustrezno, Svetu pošlje predlog za dokončno odobritev enološkega postopka ali procesa, zajetega v poskusu.
Wine produced before 1 August 2000
Vino, proizvedeno pred 1. avgustom 2000
Wine produced before 1 August 2000 may be offered or supplied for direct human consumption provided that it complies with the Community or national rules in force prior to that date.
Vino, proizvedeno pred 1. avgustom 2000, se lahko ponudi ali dobavi za neposredno porabo ljudi, če izpolnjuje pravila Skupnosti ali nacionalna pravila, ki so veljala pred tem datumom.
Requirements for distillation, movement and use of products not complying with Regulation (EC) No 1493/1999 or with this Regulation
Zahteve za destilacijo, transport in uporabo proizvodov, ki niso v skladu z Uredbo (ES) št. 1493/1999 ali s to uredbo
Products which, pursuant to Article 45(1) of Regulation (EC) No 1493/1999, may not be offered or supplied for direct human consumption shall be destroyed.
Proizvodi, ki v skladu s členom 45(1) Uredbe (ES) št. 1493/1999 ne smejo biti ponujeni ali dobavljeni za neposredno porabo ljudi, se uničijo.
However, Member States may authorise the use of certain products the characteristics of which they shall determine, by distilleries or vinegar factories or for industrial purposes.
Vendar pa države članice lahko dovolijo uporabo nekaterih proizvodov, katerih značilnosti določijo, v destilarnah ali kisarnah ali za industrijske namene.
Such products may not be held without legitimate cause by producers or traders and they may be moved only to distilleries, vinegar factories, establishments using them for industrial purposes or products or elimination plants.
Proizvajalci ali trgovci takšnih proizvodov ne smejo držati brez utemeljenega razloga in jih lahko umaknejo samo v destilarne, kisarne, obrate, ki jih uporabljajo za industrijske namene, ali v obrate za uničenje.
Member States may have denaturing agents or indicators added to wines as referred to in paragraph 1 in order to make them more easily identifiable.
Države članice lahko vinom iz odstavka 1 dodajo denaturirna sredstva ali indikatorje, da jih je laže prepoznati.
Where justified, they may also prohibit the uses provided for in paragraph 1 and have the products eliminated.
Kjer je to upravičeno, lahko tudi prepovedo uporabo iz odstavka 1 in proizvode uničijo.
Applicable Community methods for the analysis of wines
Metode Skupnosti za analizo vin
Regulation (EC) No 1622/2000 is repealed.
Uredba (ES) št. 1622/2000 se razveljavi.
References to the repealed Regulation shall be construed as references to this Regulation and shall be read in accordance with the correlation table in Annex XXIII.
Sklici na razveljavljeno uredbo, se upoštevajo kot sklici na to uredbo in se berejo v skladu s primerjalno tabelo v Prilogi XXIII.
See Annex XXII.
Glej Prilogo XXII.
OJ L 54, 5.3.1979, p. 1.
UL L 54, 5.3.1979, str. 1.
OJ L 367, 31.12.1985, p. 39.
UL L 367, 31.12.1985, str. 39.
OJ L 54, 5.3.1979, p. 130.
UL L 54, 5.3.1979, str. 130.
OJ L 339, 30.12.1996, p. 1.
UL L 339, 30.12.1996, str. 1
List of vine varieties grapes of which may, notwithstanding Article 42(5) of Regulation (EC) No 1493/1999, be used in the preparation of the products covered by that provision
Seznam sort vinske trte, katerih grozdje se lahko, brez poseganja v člen 42(5) Uredbe (ES) št. 1493/1999, uporablja v Skupnosti za pripravo proizvodov, zajetih s to določbo
(Article 2 of this Regulation)
(Člen 2 te uredbe)
(p. m.)
(V pripravi)
Years when products from wine-growing zones A and B not possessing the minimum natural alcoholic strength by volume laid down by Regulation (EC) No 1493/1999 may be used for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine
Leta, ko se proizvodi iz vinorodnih con A in B, ki ne dosegajo minimalnega volumenskega deleža naravnega alkohola, določenega z Uredbo (ES) št. 1493/1999, lahko uporabijo za proizvodnjo penečega vina, gaziranega penečega vina in gaziranega biser vina
(Article 3 of this Regulation)
(Člen 3 te uredbe)
(Article 4(1) of this Regulation)
(člen 4(1) te uredbe)
Derogations referred to in point I(3)(a) of Annex V and point K(10)(a) of Annex VI to Regulation (EC) No 1493/1999 regarding the constitution of the cuvée for preparing quality sparkling wines of the aromatic type and quality sparkling wines psr of the aromatic type
Odstopanja iz Priloge V, točke (I)(3)(a) in Priloge VI, točke (K)(10)(a) k Uredbi (ES) št. 1493/1999 o sestavi osnovnega vina za pripravo kakovostnih penečih vin aromatičnih sort in kakovostnih penečih vin aromatičnih sort pdpo
(Article 4(2) of this Regulation)
(Člen 4(2) te uredbe)
Notwithstanding point K(10)(a) of Annex VI, quality sparkling wines psr of the aromatic type may be produced by using as constituents of the cuvée wines obtained from grapes of the ‘Prosecco’ vine variety harvested in the specified regions of the designations of origin Conegliano-Valdobbiadene and Montello e Colli Asolani.
Brez poseganja v Prilogo VI, točko (K)(10)(a) se kakovostna peneča vina aromatičnih sort pdpo lahko proizvedejo z uporabo vina iz grozdja sorte vinske trte „Prosecco“, pridelane na opredeljenih območjih z oznako izvora „Conegliano-Valdobbiadene“ in „Montello e Colli Asolani“, kot sestavine osnovnega vina.
Use with grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr
Uporaba pri delno prevretem vinskem moštu, namenjenem za neposredno prehrano ljudi, pri vinu, primernem za pridobivanje namiznega vina, pri namiznem vinu, pri penečem vinu, gaziranem penečem vinu, pri biser vinu, gaziranem biser vinu, likerskem vinu ter pri kakovostnih vinih pdpo
0,2 g/l (expressed in salt) [2]
0,2 g/l (izraženo v soli) [2]
Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.
Če se doda tako moštu kot vinu, celotna količina ne sme presegati mejne vrednosti 500 mg/l.
Requirements for calcium tartrate
Zahteve za kalcijev tartrat
(Article 7 of this Regulation)
(Člen 7 te uredbe)
Calcium tartrate is added to wine as a technological adjuvant to assist the precipitation of tartar and help the tartaric stabilisation of the wine by reducing the final potassium hydrogen tartrate and calcium tartrate concentrations.
Kalcijev tartrat se dodaja vinu kot tehnološki pripomoček pri nastanku oborine vinskega kamna in za stabilizacijo vina na vinski kamen z zmanjšanjem končnih koncentracij kalijevega hidrogentartrata in kalcijevega tartrata.
The maximum dose is fixed in Annex IV hereto.
Največji odmerek je določen v Prilogi IV k tej uredbi.
Where calcium tartrate is added, the wine must be shaken and cooled and the crystals formed must be separated by physical processes.
Kjer se doda kalcijev tartrat, je treba vino pretresti in ohladiti ter nastale kristale ločiti s fizikalnimi postopki.
Requirements for beta-glucanase
Zahteve za beta-glukanazo
(Article 10 of this Regulation)
(Člen 10 te uredbe)
International code for beta-glucanase: E.C.
Mednarodna šifra za beta-glukanazo: E.C.
Beta-glucan hydrolase (breaking down the glucan in Botrytis cinerea)
Beta-glukan hidrolaza (razgrajevanje glukana v botritisu (Botrytis cinerea))
Origin: Trichoderma harzianum
Izvor: Trichoderma harzianum
Area of application: breaking down the beta-glucans present in wines, in particular those produced from botrytised grapes
Področje uporabe: razgradnja beta-glukanov, navzočih v vinu, zlasti tistih, ki so proizvedeni iz grozdja z botritisom
Maximum dose: 3 g of the enzymatic preparation containing 25 % total organic solids (TOS) per hectolitre
Največji odmerek: 3 g encimskega preparata, ki vsebuje 25 % skupnih organskih trdnih snovi (TOS) na hektoliter
Chemical and microbiological purity specifications:
Kemične in mikrobiološke specifikacije glede čistosti
Loss on drying:
Izguba pri sušenju
Less than 10 %
Manj kakor 10 %
Heavy metals:
Težke kovine
Less than 30 ppm
Manj kakor 30 ppm
Less than 10 ppm
Manj kakor 10 ppm
Less than 3 ppm
Manj kakor 3 ppm
Total coliforms:
Skupni koliformi:
Absent in 25 g sample
Je ni v 25 g vzorca
Aerobic count:
Število aerobov:
Less than 5 × 104 cells/g
Manj kakor 5 × 104 celic/g
(Article 11 of this Regulation)
(Člen 11 te uredbe)
Lactic bacteria, the use of which is provided for in point 1(q) and point 3(z) of Annex IV to Regulation (EC) No 1493/1999, must belong to the genera Leuconostoc, Lactobacillus and/or Pediococcus.
Mlečnokislinske bakterije, katerih uporaba je predvidena v Prilogi IV, točkah (1)(q) in (3)(z) k Uredbi (ES) št. 1493/1999, morajo pripadati rodovom Leuconostoc, Lactobacillus in/ali Pediococcus.
They must convert the malic acid in must or wine into lactic acid and not affect the taste.
Jabolčno kislino v moštu ali vinu morajo pretvoriti v mlečno kislino brez vpliva na okus.
They must have been isolated from grapes, must, wine or products made from grapes.
Izolirane morajo biti iz grozdja, mošta, vina ali proizvodov iz grozdja.
The name of the genus and species and the reference of the strain must be shown on the label, with the origin and the strain breeder.
Na etiketi morajo biti navedeni rod in vrsta ter referenca seva, skupaj z izvorom in vzgojiteljem seva.
Prior authorisation must be obtained for genetic manipulation of lactic bacteria.
Za gensko manipulacijo mlečnokislinskih bakterij mora biti pridobljeno vnaprejšnje dovoljenje.
FORM
OBLIKA
They must be used in liquid or frozen form or as a powder obtained by lyophilisation, in pure culture or associated culture.
Uporabljene morajo biti v tekoči ali v zamrznjeni obliki ali kot prašek, pridobljen z liofilizacijo, v čisti kulturi ali mešani kulturi.
IMMOBILISED BACTERIA
IMOBILIZIRANE BAKTERIJE
The carrier medium for a preparation of immobilised lactic bacteria must be inert and must be permitted for use in winemaking.
Nosilno gojišče za preparat imobiliziranih mlečnokislinskih bakterij mora biti inerten in mora imeti dovoljenje za uporabo v vinarstvu.
CONTROLS
PREGLEDI
Chemical:
Kemični:
the same requirements as regards screened substances as in other oenological preparations, and heavy metals in particular.
enake zahteve za pregledane snovi kakor pri drugih enoloških preparatih, zlasti pri težkih kovinah.
Microbiological:
Mikrobiološki:
the level of revivifiable lactic bacteria must be 108/g or 107/ml or more;
stopnja mlečnokislinskih bakterij, ki jih je mogoče oživiti, mora biti 108/g ali 107/ml ali več,
the level of lactic bacteria of a species different from the strain or strains indicated must be less than 0,01 % of the total revivifiable lactic bacteria;
stopnja mlečnokislinskih bakterij, ne pripadajočih isti vrsti kakor navedeni sev ali sevi, ne sme presegati 0,01 % skupnih mlečnokislinskih bakterij, ki jih je mogoče oživiti,
the level of aerobic bacteria must be less than 103 per gram of powder or per millilitre;
stopnja aerobnih bakterij ne sme presegati 103 na gram praška ali na mililiter,
the total yeast content must be less than 103 per gram of powder or per millilitre;
skupna vsebnost kvasovk ne sme presegati 103 na gram praška ali na mililiter,
the mould content must be less than 103 per gram of powder or per millilitre.
vsebnost plesni ne sme presegati 103 na gram praška ali na mililiter.
ADDITIVES
DODATKI
Additives used in preparing the culture or reactivation of lactic bacteria must be substances permitted for use in foodstuffs and must be mentioned on the label.
Dodatki, uporabljeni pri pripravi kulture ali reaktivaciji mlečnokislinskih bakterij, morajo biti snovi, za katere je dovoljena uporaba v živilih, in morajo biti navedeni na etiketi.
DATE OF PRODUCTION
DATUM PROIZVODNJE
The manufacturer must indicate the date on which the product left the factory.
Proizvajalec mora navesti datum, ko je proizvod zapustil tovarno.
USE
UPORABA
The manufacturer must indicate instructions for use or the reactivation method.
Proizvajalec mora navesti navodila za uporabo ali način reaktivacije.
PRESERVATION
HRANJENJE
The storage conditions must be clearly marked on the label.
Navodila za shranjevanje morajo biti jasno navedena na etiketi.
METHODS OF ANALYSIS
ANALIZNI POSTOPKI
lactic bacteria: medium A1, B2 or C3 with the utilisation method for the strain as indicated by the producer,
mlečnokislinske bakterije: gojišče A(1), B(2) ali C(3) z načinom uporabe seva, kakor navaja proizvajalec,
aerobic bacteria: Bacto-Agar medium,
aerobne bakterije: bakto-agarsko gojišče,
yeasts: Malt-Wickerham medium,
kvasovke: sladno-Wickerhamovo gojišče,
mould: Malt-Wickerham or Czapeck medium.
plesni: sladno-Wickerhamovo ali Czapeckovo gojišče.
Yeast extract
Kvasni ekstrakt
Meat extract
Mesni ekstrakt
Trypsic peptone
Tripsinski pepton
Ammonium citrate
Amonijev citrat
Manganous sulphate
Manganov sulfat
Water to make up
Voda do
Difco-yeast extract
Difco-kvasni ekstrakt
L-malic acid
L-jabolčna kislina
1 drop
1 kapljica
Tryptone Difco
Tripton Difco
Peptone Difco
Pepton Difco
Liver extract
Jetrni ekstrakt
Tomato juice diluted 4,2 times filtered with Whatman No 1
Paradižnikov sok, 4,2-krat razredčen, filtriran z Whatmanom št. 1
Requirements for lysozyme
Zahteve za lizocim
(Article 12 of this Regulation)
(Člen 12 te uredbe)
Lysozyme may be added to grape must, grape must in fermentation and wine, for the following purpose: to control the growth and activity of the bacteria responsible for malolactic fermentation in these products.
Lizocim se lahko doda grozdnemu moštu, grozdnemu moštu v vrenju in vinu za naslednje namene: za nadzor rasti in aktivnosti bakterij, ki povzročajo biološko vrenje v teh proizvodih.
REQUIREMENTS:
ZAHTEVE
the maximum dose is fixed in Annex IV to this Regulation,
Največji odmerek je določen v Prilogi IV k tej uredbi.
the product used must comply with the purity criteria laid down in Directive 96/77/EC.
Uporabljen proizvod mora izpolnjevati merila čistosti, predpisana v Direktivi 96/77/ES.
Determination of the loss of organic matter from ion exchange resins
Določanje izgube organske snovi pri izmenjevalnih smolah
(Article 13 of this Regulation)
(Člen 13 te uredbe)
SCOPE AND AREA OF APPLICATION
NAMEN IN PODROČJE UPORABE
The method determines the loss of organic matter from ion exchange resins.
Postopek določa izgubo organske snovi pri izmenjevalnih smolah.
Extracting solvents are passed through prepared resins and the weight of organic matter extracted is determined gravimetrically.
Topila za izločanje gredo skozi pripravljene smole in teža izločene organske snovi se določi gravimetrično.
All reagents shall be of analytical quality.
Reagenti morajo biti analitične kakovosti.
Extracting solvents.
Izločevalna topila.
Distilled water or deionised water of equivalent purity.
Destilirana voda ali deionizirana voda enakovredne čistosti.
Prepare by mixing 15 parts of absolute ethanol with 85 parts of water (point 4.1).
Pripravimo ga z mešanjem 15 delov absolutnega etanola s 85 deli vode (točka 4.1).
Acetic acid, 5 % m/m.
Ocetna kislina, 5 % v/v.
Prepare by mixing 5 parts of glacial acetic acid with 95 parts of water (point 4.1).
Pripravimo z mešanjem 5 delov ledoceta s 95 deli vode (točka 4.1).
Ion exchange chromatography columns.
Kolone za ionsko izmenjevalno kromatografijo.
Measuring cylinders, capacity 2 l.
Merilni valji prostornine 2 l.
Evaporating dishes capable of withstanding a muffle furnace at 850 °C.
Izparilnice, ki lahko prenesejo 850 °C v talilni peči.
Drying oven, thermostatically controlled at 105 ± 2 °C.
Sušilna peč, termostatsko uravnavana pri 105 ± 2 °C.
Muffle furnace, thermostatically controlled at 850 ± 25 °C.
Talilna peč, termostatsko uravnavana pri 850 ± 25 °C.
Analytical balance, accurate to 0,1 mg.
Analitična tehtnica, natančna do 0,1 mg.
Evaporator, hotplate or infrared evaporator.
Izparilnik z grelno ploščo ali infrardeči izparilnik.
Add to each of three separate ion exchange chromatography columns (point 5.1) 50 ml of the ion exchange resin to be tested, washed and treated in accordance with the manufacturer's directions for preparing resins for use with food.
V vsako od treh ločenih kolon za ionsko izmenjevalno kromatografijo (točka 5.1) dodamo 50 ml preskusne izmenjevalne smole, ki smo jo oprali in obdelali v skladu s proizvajalčevimi navodili za pripravo smol, ki se uporabljajo v prehrani.
For the anionic resins, pass the three extracting solvents (points 4.1, 4.2 and 4.3) separately through the prepared columns (point 6.1) at a flow rate of 350 to 450 ml/h.
Pri anionskih smolah tri topila za izločanje ( točke 4.1, 4.2 in 4.3) posebej pošljemo skozi pripravljene kolone (točka 6.1) pri stopnji pretoka od 350 do 450 ml/h.
Discard the first litre of eluate in each case and collect the next two litres in measuring cylinders (point 5.2).
V vsakem primeru prvi liter izpirka zavržemo in zberemo naslednja dva litra v merilne valje (točka 5.2).
For the cationic resins, pass only solvents referred to in points 4.1 and 4.2 through the columns prepared for this purpose.
Pri kationskih smolah skozi pripravljene kolone pošljemo samo topili iz točk 4.1 in 4.2.
Evaporate the three eluates over a hotplate or with an infrared evaporator (point 5.7) in separate evaporating dishes (point 5.3) which have been previously cleaned and weighed (m0).
Vse tri izpirke izparevamo na grelni plošči ali z infrardečim izparilnikom (točka 5.7) v posebnih izparilnicah (točka 5.3), ki smo jih prej očistili in stehtali (m0).
Place the dishes in an oven (point 5.4) and dry to constant weight (m1).
Izparilnice damo v peč (točka 5.4) in sušimo do konstantne teže (ml).
After recording the constant weight (point 6.3), place the evaporating dish in the muffle furnace (point 5.5) and ash to constant weight (m2).
Ko smo zabeležili konstantno težo (točka 6.3), damo izparilnico v talilno peč (točka 5.5) in upepeljujemo do konstantne teže (m2).
Calculate the organic matter extracted (point 7.1).
Izračunamo izločeno organsko snov (točka 7.1).
If the result is greater than 1 mg/l, carry out a blank test on the reagents and recalculate the weight of organic matter extracted.
Če rezultat presega 1 mg/l, izvedemo slepi poskus z reagenti in ponovno izračunamo težo izločene organske snovi.
The blank test shall be carried out by repeating the operations referred to in points 6.3 and 6.4 but using two litres of the extracting solvent, to give weights m3 and m4 in points 6.3 and 6.4 respectively.
Slepi poskus izvedemo s ponavljanjem točk 6.3 in 6.4, vendar z uporabo dveh litrov topila za izločanje, da v točkah 6.3 oziroma 6.4 dobimo teži m3 oziroma m4.
EXPRESSION OF RESULTS
PRIKAZ REZULTATOV
Formula and calculation of results
Formula in izračun rezultatov
The organic matter extracted from ion exchange resins, in mg/l, is given by:
Organska snov, izločena pri izmenjevalnih smolah, v mg/l, je dana z:
where m1 and m2 are expressed in grams.
pri čemer sta m1 in m2 izraženi v gramih.
The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by:
Popravljena teža (mg/l) organske snovi, izločene pri izmenjevalnih smolah, je dana z:
500 (m1 – m2 – m3 + m4)
500 (m1 – m2 - m3 + m4)
where m1, m2, m3 and m4 are expressed in grams.
pri čemer so m1, m2, m3 in m4 izražene v gramih.
The difference in the results between two parallel determinations carried out on the same sample must not exceed 0,2 mg/l.
Razlika med rezultatoma dveh vzporednih določitev na istem vzorcu ne sme presegati 0,2 mg/l.
(Article 17 of this Regulation)
(Člen 17 te uredbe)
the addition must be carried out only a short time prior to bottling, defined as putting the product concerned up for commercial purposes in containers of a capacity not exceeding 60 litres;
Dodajanje se izvaja le malo pred polnjenjem, opredeljenim kot polnjenje zadevnega proizvoda v posode s prostornino, manjšo od 60 litrov, za komercialne namene. Dodajanje se izvaja le malo pred ustekleničenjem.
the treatment may only be applied to wine with a sugar content of not less than 5 g/l;
Obdelajo se lahko le vina z vsebnostjo sladkorja vsaj 5 g/l.
the maximum dose is fixed in Annex IV hereto and the product may not be detectable in the wine placed on the market;
Najvišji odmerek je določen v Prilogi IV k tej uredbi, snov pa v vinu, ki se ga da na trg, ne sme biti zaznavna.
the product used must comply with the purity criteria laid down in Directive 96/77/EC;
Uporabljeni proizvod mora izpolnjevati merila čistosti, predpisana v Direktivi 96/77/ES.