natgillin/translations-raw huggingface dataset:
this treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
Obdelava se vpiše v evidenco iz člena 70(2) Uredbe (ES) št. 1493/1999.
Requirements for electrodialysis treatment
Zahteve za obdelavo z elektrodializo
(Article 18 of this Regulation)
(Člen 18 te uredbe)
The purpose is to obtain tartaric stability of the wine with regard to potassium hydrogen tartrate and calcium tartrate (and other calcium salts) by extraction of ions in supersaturation in the wine under the action of an electrical field and using membranes that are either anion-permeable or cation-permeable.
Namen je zagotoviti stabilnost tartratov v vinu, in to kalijevega hidrogentartrata in kalcijevega tartrata (ter drugih kalcijevih soli), z izločanjem prenasičenih ionov v vinu ob delovanju električnega polja in uporabi membran, ki so prepustne za anione ali katione.
MEMBRANE REQUIREMENTS
ZAHTEVE ZA MEMBRANE
The membranes shall be arranged alternately in a ‘filter-press’ type system or any other appropriate system separating the treatment (wine) and concentration (waste water) compartments.
Membrane morajo biti nameščene izmenično na način stiskanja in filtriranja ali na drug primeren način, pri katerem se ločita obdelani (vino) in koncentrirani del (odpadna voda).
The cation-permeable membranes must be designed to extract cations only, in particular K+ and Ca++.
Membrane, prepustne za katione, morajo biti oblikovane za izločanje zgolj kationov, zlasti K+ in Ca++.
The anion-permeable membranes must be designed to extract anions only, in particular tartrate anions.
Membrane, prepustne za anione, morajo biti oblikovane za izločanje zgolj anionov, zlasti tartratnih anionov.
The membranes must not excessively modify the physicochemical composition and sensory characteristics of the wine.
Membrane ne smejo preveč spremeniti fizikalno-kemične sestave in senzoričnih značilnosti vina.
They must meet the following requirements:
Izpolnjevati morajo naslednje zahteve:
they must be manufactured according to good manufacturing practice from substances authorised for the manufacture of plastic materials intended to come into contact with foodstuffs as listed in Annex II to Commission Directive 2002/72/EC [1],the user of the electrodialysis equipment must show that the membranes used meet the above requirements and that any replacements have been made by specialised personnel,
proizvedene morajo biti z dobro proizvodno prakso iz snovi, ki so odobrene za proizvodnjo plastičnih materialov, namenjenih za stik z živili, kakor so navedeni v Prilogi II k Direktivi Komisije 2002/72/ES z dne 6. avgusta 2002 [1];uporabnik opreme za elektrodializo mora dokazati, da uporabljene membrane izpolnjujejo gornje zahteve in da je morebitne zamenjave izvedlo specializirano osebje;
they must not release any substance in quantities endangering human health or affecting the taste or smell of foodstuffs and must meet the criteria laid down in Directive 2002/72/EC,
ne smejo prepuščati nobene snovi v tolikšni količini, da bi to ogrozilo zdravje ljudi oziroma vplivalo na okus ali vonj živil, in morajo izpolnjevati merila, določena v Direktivi 2002/72/ES;
their use must not trigger interactions between their constituents and the wine liable to result in the formation of new compounds that may be toxic in the treated product.
njihova uporaba ne sme sprožiti reakcij med njihovimi sestavinami in vinom, katerih posledica bi bil lahko nastanek novih spojin v obdelanem proizvodu, ki bi utegnile biti toksične.
The stability of fresh electrodialysis membranes is to be determined using a simulant reproducing the physicochemical composition of the wine for investigation of possible migration of certain substances from them.
Stabilnost svežih membran za elektrodializo se določi z uporabo simulanta, ki reproducira fizikalno-kemično sestavo vina, da bi se preučila morebitna migracija nekaterih snovi iz njih.
The experimental method recommended is as follows:
Priporočen je naslednji preskusni postopek:
absolute ethanol: 11 l,
absolutni etanol: 11 l,
potassium hydrogen tartrate: 380 g,
kalijev hidrogentartrat: 380 g,
potassium chloride: 60 g,
kalijev klorid: 60 g,
concentrated sulphuric acid: 5 ml,
koncentrirana žveplova kislina: 5 ml,
distilled water: to make up 100 litres.
destilirana voda: da nastane 100 litrov.
This solution is used for closed circuit migration tests on an electrodialysis stack under tension (1 volt/cell), on the basis of 50 l/m2 of anionic and cationic membranes, until 50 % demineralisation of the solution.
Ta raztopina se uporablja za preskuse migracije v zaprtem tokokrogu na plasti elektrodializnih celic pod napetostjo (1 volt/celico), na podlagi 50 l/m2 anionskih in kationskih membran, do 50-odstotne demineralizacije raztopine.
The effluent circuit is initiated by a 5 g/l potassium chloride solution.
Odpadni tokokrog začne raztopina kalijevega klorida 5 g/l.
Migrating substances are tested for in both the simulant and the effluent.
Snovi, ki migrirajo, se testirajo za simulant, pa tudi za elektrodializni tokokrog.
Organic molecules entering into the membrane composition that are liable to migrate into the treated solution will be determined.
Določijo se organske molekule, ki vstopajo v sestavo membrane in utegnejo migrirati v obdelano raztopino.
A specific determination will be carried out for each of these constituents by an approved laboratory.
Za vsako od teh sestavin odobreni laboratorij izvede specifično določitev.
The content in the simulant of all the determined compounds must be less than 50 g/l.
Vsebnost vseh določenih sestavin v simulantu ne sme presegati 50 g/l.
The general rules on controls of materials in contact with foodstuffs must be applied to these membranes.
Za te membrane morajo veljati splošni predpisi o pregledih materialov v stiku z živili.
MEMBRANE UTILISATION REQUIREMENTS
ZAHTEVE ZA UPORABO MEMBRAN
The membrane pair is formulated so that the following conditions are met:
Membranski par je oblikovan tako, da so izpolnjeni naslednji pogoji:
the pH reduction of the wine is to be no more than 0,3 pH units,
zmanjšanje pH vina ne sme preseči 0,3 pH enote,
the volatile acidity reduction is to be less than 0,12 g/l (2 meq expressed as acetic acid),
zmanjšanje vsebnosti hlapnih kislin mora biti manj kakor 0,12 g/l (2 meq, izraženo kot ocetna kislina);
treatment must not affect the non-ionic constituents of the wine, in particular polyphenols and polysaccharides,
obdelava ne sme vplivati na neionske sestavine vina, zlasti polifenole in polisaharide;
diffusion of small molecules such as ethanol is to be reduced and must not cause a reduction in alcoholic strength of more than 0,1 % vol.,
razpršenost majhnih molekul, kakor je etanol, naj se zmanjša in ne sme povzročiti zmanjšanja alkoholne stopnje za več kakor 0,1 % vol.;
the membranes must be conserved and cleaned by approved methods with substances authorised for use in the preparation of foodstuffs,
membrane morajo biti hranjene in čiščene z odobrenimi postopki s snovmi, odobrenimi za uporabo pri pripravi živil;
the membranes are marked so that alternation in the stack can be checked,
membrane so označene, tako da se lahko preverijo spremembe v plasteh;
the equipment is to be run using a command and control mechanism that will take account of the particular instability of each wine so as to eliminate only the supersaturation of potassium hydrogen tartrate and calcium salts,
oprema naj deluje prek upravljalnega in nadzornega mehanizma, ki bo upošteval nestabilnost posameznega vina, tako da bo odpravil samo prenasičenost kalijevega hidrogentartrata in kalcijevih soli;
the treatment is to be carried out under the responsibility of an oenologist or qualified technician.
obdelava naj se izvaja na odgovornost enologa ali usposobljenega tehnika.
The treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
Obdelava se vpiše v register iz člena 70(2) Uredbe (ES) št. 1493/1999.
Requirements for urease
Zahteve za ureazo
(Article 19 of this Regulation)
(Člen 19 te uredbe)
International code for urease: EC 3-5-1-5, CAS No 9002-13-5.
Mednarodna šifra za ureazo: EC 3-5-1-5, CAS št. 9002-13-5.
Activity: urease activity (active at acidic pH), to break down urea into ammonia and carbon dioxide.
Aktivnost: aktivnost ureaze (aktivna pri kislih pH) za razgrajevanje sečnine na amonijak in ogljikov dioksid.
The stated activity is not less than 5 units/mg, one unit being defined as the amount that produces one μmol of ammonia per minute at 37 °C from 5 g/l urea at pH 4.
Navedena aktivnost ni manj kakor 5 enot/mg, če je ena enota opredeljena kot količina, ki proizvede en μmol amonijaka na minuto pri 37 °C iz 5 g/l sečnine s pH 4.
Origin: Lactobacillus fermentum.
Izvor: Lactobacillus fermentum.
Area of application: breaking down urea present in wine intended for prolonged ageing, where its initial urea concentration is higher than 1 mg/l.
Področje uporabe: razgrajevanje sečnine, navzoče v vinu, namenjenem za daljše staranje, če je njegova začetna koncentracija sečnine višja od 1 mg/l.
Maximum quantity to be used: 75 mg of enzyme preparation per litre of wine treated, not exceeding 375 units of urease per litre of wine.
Največja uporabljena količina: 75 mg encimskega preparata na liter obdelanega vina, vendar ne več kakor 375 enot ureaze na liter vina.
After treatment, all residual enzyme activity must be eliminated by filtering the wine (pore size < 1 μm).
Po obdelavi mora biti vsa preostala encimska aktivnost odpravljena s filtriranjem vina (velikost luknjic < 1 μm)
Chemical and microbiological purity specifications
Kemične in mikrobiološke specifikacije glede čistosti:
Lead
Svinec:
Arsenic
Arzen:
Less than 2 ppm
Manj kakor 2 ppm
Total coliforms
Skupni koliformi:
Aerobic count
Število aerobov:
Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered by the opinion of the Scientific Committee for Food of 10 December 1998.
Ureaza, uporabljena za obdelavo vina, mora biti pripravljena pod podobnimi pogoji kakor ureaza, ki jo zajema mnenje Znanstvenega odbora za prehrano z dne 10. decembra 1998.
(Article 22 of this Regulation)
(Člen 22 te uredbe)
This treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
Obdelava se vpiše v evidenco iz člena 70(2) Uredbe (ES) št. 1493/1999.
Derogations regarding sulphur dioxide content
Odstopanja glede vsebnosti žveplovega dioksida
(Article 23(1) of this Regulation)
(Člen 23(1) te uredbe)
In addition to point A of Annex V to Regulation (EC) No 1493/1999, the maximum sulphur dioxide content for wines with a residual sugar content, expressed as invert sugar, of not less than 5 grams per litre, shall be increased to:
Poleg Priloge V, dela (A) k Uredbi (ES) št. 1493/1999 se maksimalna dovoljena vsebnost žveplovega dioksida v vinih z vsebnostjo reducirajočih sladkorjev, izraženo v obliki invertega sladkorja, vsaj pet gramov na liter, poveča na:
300 mg/l for:
300 mg/l za:
the quality white wines psr entitled to the designation of origin Gaillac;
kakovostna bela vina pdpo, z oznako izvora Gaillac,
the quality wines psr entitled to bear the designation of origin Alto Adige and Trentino, described by the terms or one of the terms ‘passito’ or ‘vendemmia tardiva’;
kakovostna vina pdpo, z oznako izvora Alto Adige in Trentino, poimenovana z izrazoma ali enim od izrazov „passito“ ali „vendemmia tardiva“,
the quality wines psr entitled to bear the designation of origin ‘Colli orientali del Friuli’ together with the term ‘Picolit’;
kakovostna vina pdpo, ki so upravičena do označbe porekla „Colli orientali del Friuli – Picolit“,
the quality wines psr Moscato di Pantelleria naturale and Moscato di Pantelleria;
kakovostna vina pdpo „Moscato di Pantelleria naturale“ in „Moscato di Pantelleria“,
the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % vol. and a residual sugar content higher than 45 g/l:
namizna vina z naslednjimi geografskimi oznakami, z volumenskim deležem skupnega alkohola več kakor 15 % in z vsebnostjo reducirajočih sladkorjev več kakor 45 g/l:
the quality wines psr described by the term ‘pozdní sběr’,
kakovostna vina pdpo z oznako „pozdní sběr“,
the quality wine psr described by the term ‘neskorý zber’;
kakovostno vino pdpo z oznako „neskorý zber“;
400 mg/l for:
400 mg/l za:
quality white wines psr entitled to one of the following registered designations of origin: Alsace, Alsace grand cru followed by the words ‘vendanges tardives’ or ‘sélection de grains nobles’, Anjou-Coteaux de la Loire, Chaume-Premier cru des Coteaux du Layon, Coteaux du Layon followed by the name of the commune of origin, Coteaux du Layon followed by the name ‘Chaume’, Coteaux de Saumur, Pacherenc du Vic Bilh and Saussignac,
bela kakovostna vina pdpo, upravičena do registrirane označbe porekla: Alsace, Alsace grand cru, ki jim sledi oznaka „vendanges tardives“ ali „sélection de grains nobles“, Anjou-Coteaux de la Loire, Chaume-Premier cru des Coteaux du Layon, Coteaux du Layon, ki jim sledi ime občine porekla, Coteaux du Layon, ki mu sledi ime Chaume, Coteaux de Saumur, Pacherenc du Vic Bilh et Saussignac,
sweet wines produced from overripe grapes and sweet wines produced from raisined grapes originating in Greece, with a residual sugar content, expressed as invert sugar, of not less than 45 g/l and entitled to one of the following designations of origin: Samos (Σάμος), Rhodes (Ρόδος), Patras (Πάτρα), Rio Patron (Ρίο Πατρών), Kephallonia (Κεφαλλονιά), Limnos (Λήμνος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεμέα), Daphnes (Δαφνές),
sladka vina, proizvedena iz prezrelega grozdja, in sladka vina, proizvedena iz sušenega grozdja, ki izvirajo iz Grčije, z vsebnostjo reducirajočih sladkorjev, izraženo v obliki invertega sladkorja, vsaj 45 g/l in upravičena do ene od naslednjih oznak izvora: Samos (Σάμος), Rodos (Ρόδος), Patras (Πάτρα), Rio Patron (Ρίο Πατρών), Kefalonija (Κεφαλονιά), Limnos (Λήμμος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεμέα), Daphnes (Δαφνές),
the quality wines psr described by the terms ‘výběr z bobulí’, ‘výběr z cibéb’, ‘ledové víno’ and ‘slámové víno’,
kakovostna vina pdpo z oznakami „výběr z bobulí“, „výběr z cibéb“, „ledové víno“ in „slámové víno“,
the quality wine psr described by the terms ‘bobuľový výber’, ‘hrozienkový výber’ and ‘ľadový výber’,
kakovostna vina pdpo z oznakami „bobuľový výber“, „hrozienkový výber“ in „ľadový výber“,
the quality wines psr entitled to bear the designation of origin: ‘Albana di Romagna’ described as ‘passito’,
kakovostna vina pdpo, upravičena do označbe porekla: „Albana di Romagna“, označena z oznako „passito“,
the Luxembourg quality wines psr described by the words ‘vendanges tardives’, ‘vin de glace’ or ‘vin de paille’;
luksemburška kakovostna vina pdpo, označena z oznakami: „vendanges tardives“, „vin de glace“ ali „vin de paille“;
the quality wines psr described by the term ‘výběr z hroznů’,
kakovostna vina pdpo z oznako „výběr z hroznů“,
the quality wines psr described by the term ‘výber z hrozna’.
kakovostna vina pdpo z oznako „výber z hrozna“.
In addition to point A of Annex V to Regulation (EC) No 1493/1999, the maximum sulphur dioxide content for white wine originating in Canada and with the right to the designation ‘Icewine’, with a residual sugar content, expressed as invert sugar, of not less than five g/l, shall be increased to 400 mg/l.
Dodatno k Prilogi V, točki (A) k Uredbi (ES) št. 1493/1999 se najvišja dovoljena vsebnost žveplovega dioksida za belo vino s poreklom iz Kanade in s pravico do oznake ledeno vino, z vsebnostjo reducirajočega sladkorja, izraženega kot invertni sladkor, najmanj pet g/l, poveča na 400 mg/l.
Increase in the maximum total sulphur dioxide content where the weather conditions make this necessary
Povišanja najvišje skupne vsebnosti žveplovega dioksida, če je to potrebno zaradi vremenskih razmer
(Article 23(4) of this Regulation)
(Člen 23(4) te uredbe)
All wine-growing zones of Germany.
Vsa vinorodna območja v Nemčiji
All wines obtained from grapes harvested in 2000.
Vsa vina, pridobljena iz grozdja, pridelanega v letu 2000
The wine-growing zones in the regions of Baden-Württemberg, Bavaria, Hessen and Rhineland Palatinate.
Vinorodna območja dežel Baden-Württemberg, Bavarska, Hessen in Porenje-Pfalz
All wines obtained from grapes harvested in 2006.
Vsa vina, pridobljena iz grozdja, pridelanega v letu 2006
(Article 24 of this Regulation)
(Člen 24 te uredbe)
Notwithstanding point B(1) of Annex V to Regulation (EC) No 1493/1999, the maximum volatile acid content of wine shall be:
Brez poseganja v Prilogo V, točko (B)(1) k Uredbi (ES) št. 1493/1999 je maksimalna dovoljena vsebnost hlapnih kislin v vinu:
for German wines:
za nemška vina:
30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Eiswein’ or ‘Beerenauslese’;
30 miliekvivalentov na liter za kakovostna vina pdpo, ki izpolnjuje zahteve za oznako „Eiswein“ ali „Beerenauslese“;
35 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Trockenbeerenauslese’;
35 miliekvivalentov na liter za kakovostna vina pdpo, ki izpolnjuje zahteve za oznako „Trockenbeerenauslese“;
for French wines:
za francoska vina:
Coteaux du Layon, followed by the name of the commune of origin,
Coteaux du Layon, ki mu sledi ime občine izvora,
Coteaux du Layon, followed by the name ‘Chaume’,
Coteaux du Layon, ki mu sledi ime „Chaume“,
Alsace and Alsace grand cru, described and presented by the words ‘vendanges tardives’ or ‘sélection de grains nobles’,
Alsace in Alsace grand cru, poimenovana in predstavljena z besedami „vendanges tardives“ ali „sélection de grains nobles“,
Arbois, followed by the description ‘vin de paille’,
Arbois, ki mu sledi poimenovanje „vin de paille“,
Côtes du Jura, followed by the description ‘vin de paille’,
Côtes du Jura, ki mu sledi poimenovanje „vin de paille“,
L’Étoile, followed by the description ‘vin de paille’,
L’Etoile, ki mu sledi poimenovanje „vin de paille“,
Hermitage, followed by the description ‘vin de paille’,
Hermitage, ki mu sledi poimenovanje „vin de paille“,
the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % and a residual sugar content of more than 45 g/l:
namizna vina z naslednjimi geografskimi oznakami, z volumenskim deležem skupnega alkohola več kakor 15 % in z vsebnostjo reducirajočih sladkorjev več kakor 45 g/l:
Vin de pays du Jardin de la France, except for the wines produced in the zone bearing the controlled designation of origin and in the areas planted with the variety Chenin, in the departments Maine-et-Loire and Indre-et-Loire,
Vin de pays du Jardin de la France, razen za vina, pridelana na območju s kontroliranim poreklom in na območjih, zasajenih s sorto Chenin, v departmajih Maine et Loare ter Indre et Loire,
the following quality liqueur wines psr, described and presented by the term ‘vin doux naturel’:
naslednja kakovostna likerska vina pdpo, poimenovana in predstavljena z izrazom „vin doux naturelvin doux naturel“:
for Italian wines:
za italijanska vina:
25 milliequivalents per litre for:
25 miliekvivalentov na liter za:
the quality liqueur wine psr ‘Marsala’,
kakovostno likersko vino pdpo Marsala,
the quality wines psr Moscato di Pantelleria naturale, Moscato di Pantelleria and Malvasia delle Lipari,
kakovostna vina pdpo Moscato di Pantelleria naturale, Moscato di Pantelleria in Malvasia delle Lipari,
the quality wines psr Colli orientali del Friuli accompanied by the term ‘Picolit’,
kakovostna vina pdpo Colli orientali del Friuli z označbo „Picolit“,
the quality wines psr and the quality liqueur wines psr meeting the requirements to be described by the terms or one of the terms ‘vin santo’, ‘passito’, ‘liquoroso’ and ‘vendemmia tardiva’, with the exception of the quality wines psr entitled to bear the designation of origin Alto Adige described by the terms or one of the terms ‘passito’ and ‘vendemmia tardiva’,
kakovostna vina pdpo in kakovostna likerska vina pdpo, ki izpolnjujejo zahteve, da so poimenovana z izrazi ali enim od izrazov: „vin santo“, „passito“, „liquoroso“ in „vendemmia tardiva“, z izjemo kakovostnih vin pdpo z označbo porekla Alto Adige, poimenovanih z izrazoma ali enim od izrazov „passito“ ali „vendemmia tardiva“,
table wines with a geographical indication meeting the requirements to be described by the term or one of the terms ‘vin santo’, ‘passito’, ‘liquoroso’ and ‘vendemmia tardiva’,
namizna vina z geografsko označbo, ki izpolnjujejo zahteve, da so poimenovana z izrazi ali enim od izrazov: „vin santo“, „passito“, „liquoroso“ in „vendemmia tardiva“,
table wines obtained from the ‘Vernaccia di Oristano B’ vine variety harvested in Sardinia and meeting the requirements to be described as ‘Vernaccia di Sardegna’;
namizna vina, pridobljena iz sorte „Vernaccia di Oristano B“, pridelane na Sardiniji, ki izpolnjujejo zahteve, da so poimenovana kot „Vernaccia di Sardegna“;
40 milliequivalents per litre for the quality wines psr entitled to bear the designation of origin Alto Adige described by the terms or one of the terms ‘passito’ or ‘vendemmia tardiva’.
40 miliekvivalentov na liter za kakovostna vina pdpo z označbo porekla Alto Adige, poimenovana z izrazoma ali enim od izrazov „passito“ ali „vendemmia tardiva“;
30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Beerenauslese’ and ‘Eiswein’, with the exception of wines described as ‘Eiswein’ from the 2003 harvest,
do 30 miliekvivalentov na liter za kakovostna vina pdpo, ki izpolnjujejo pogoje, da so označena z oznakama „Beerenauslese“ in „Eiswein“, z izjemo vin, ki so označena z oznako „Eiswein“ in izvirajo iz trgatve 2003,
40 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Ausbruch’, ‘Trockenbeerenauslese’ and ‘Strohwein’, and wines described as ‘Eiswein’ from the 2003 harvest;
do 40 miliekvivalentov na liter za kakovostna vina pdpo, ki izpolnjujejo pogoje, da so označena z oznakami „Ausbruch“, „Trockenbeerenauslese“ in „Strohwein“, kot tudi tista vina, ki so označena z oznako „Eiswein“ in izvirajo iz trgatve 2003;
for wines originating in the United Kingdom:
za vina, ki izvirajo iz Združenega kraljestva:
25 milliequivalents per litre for quality wines psr described and presented by the terms ‘botrytis’ or other equivalent terms, ‘noble late harvested’, ‘special late harvested’ or ‘noble harvest’ and meeting the requirements to be described as such;
25 miliekuivalentov na liter za kakovostna vina pdpo, poimenovana in predstavljena z izrazi „botrytis“ ali drugimi enakovrednimi izrazi, „noble late harvested“, „special late harvested“ ali „noble harvest“, ter izpolnjujejo zahteve za takšno oznako;
for wines originating in Spain:
za vina, ki izvirajo iz Španije:
25 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘vendimia tardía’;
25 miliekvivalentov na liter za kakovostna vina pdpo, ki izpolnjujejo zahteve, da so poimenovana z izrazom „vendimia tardía“;
the quality wines psr produced from overripe grapes entitled to bear the designation of origin ‘Ribeiro’,
kakovostna vina pdpo iz prezrelega grozdja z označbo porekla „Ribeiro“,
the quality wines psr described by the term ‘generoso’ or ‘generoso de licor’ and entitled to bear the designation of origin Condado de Huelva, Jerez-Xerez-Sherry, Manzanilla-Sanlúcar de Barrameda, Málaga or Montilla-Moriles;
kakovostna likerska vina pdpo, poimenovana z izrazoma „generoso“ ali „generoso de licor“ in z označbo porekla Condado de Huelva, Jerez-Xerez-Sherry, Manzanilla-Sanlúcar de Barrameda, Málaga in Montilla - Moriles.
35 milliequivalents per litre for wines described by the words ‘Icewine’;
35 miliekvivalentov na liter za vina z opisom „Icewine“;
30 milliequivalents per litre for quality wines psr described by the words ‘výběr z bobulí’ and ‘ledové víno’,
30 miliekvivalentov na liter za kakovostna vina pdpo, opisana z besedami „výběr z bobulí“ in „ledové víno“,
35 milliequivalents per litre for quality wines psr described by the words ‘slámové víno’ and ‘výběr z cibéb’;
35 miliekvivalentov na liter za kakovostna vina pdpo, opisana z besedami „výběr z bobulí“ in „ledové víno“;