natgillin/translations-raw huggingface dataset:
Quality aromatic sparkling wines traditionally produced using wines when constituting the cuvée, shall be determined in accordance with the procedure referred to in Article 113(2);
Kakovostna aromatična peneča vina se, če predstavljajo cuvée in so tradicionalno pridelana z uporabo vin, določijo po postopku iz člena 113(2);
of which the actual alcoholic strength may not be less than 6 % vol.;
ki ima dejanski delež alkohola najmanj 6 vol. %;
of which the total alcoholic strength may not be less than 10 % vol.
ki ima skupni delež alkohola najmanj 10 vol. %;
Specific rules concerning other supplementary characteristics or conditions of production and circulation shall be adopted in accordance with the procedure referred to in Article 113(2).
Posebna pravila glede drugih dodatnih lastnosti in pogojev pridelave in prodaje se sprejmejo po postopku iz člena 113(2).
Aerated sparkling wine
Gazirano peneče vino
Aerated sparkling wine shall be the product which:
Gazirano peneče vino je proizvod:
is obtained from wine without a protected designation of origin or a geographical indication;
ki je pridobljen iz vina brez zaščitene označbe porekla ali geografske označbe;
releases, when the container is opened, carbon dioxide derived wholly or partially from an addition of that gas;
pri katerem se ob odpiranju posode sprosti ogljikov dioksid, ki v celoti ali delno izvira iz dodatka tega plina;
has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 oC in closed containers.
ki ima v zaprti posodi pri temperaturi 20 oC zaradi raztopljenega ogljikovega dioksida nadpritisk najmanj 3 bare.
Semi-sparkling wine shall be the product which:
Biser vino je proizvod, ki:
is obtained from wine provided that such wine has a total alcoholic strength of not less than 9 % vol.;
je pridobljen iz vina pod pogojem, da je skupni delež alkohola takega vina najmanj 9 vol. %;
has an actual alcoholic strength of not less than 7 % vol.;
ima dejanski delež alkohola najmanj 7 vol. %;
has an excess pressure, due to endogenous carbon dioxide in solution of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 oC in closed containers;
ima v zaprti posodi pri temperaturi 20 oC zaradi notranjega raztopljenega ogljikovega dioksida nadpritisk najmanj 1 bar in največ 2,5 bara;
is put up in containers of 60 litres or less.
je shranjen v posodah prostornine največ 60 l.
Aerated semi-sparkling wine shall be the product which:
Gazirano biser vino je proizvod, ki:
is obtained from wine;
je pridobljen iz vina;
has an actual alcoholic strength of not less than 7 % vol. and a total alcoholic strength of not less than 9 % vol.;
ima dejanski delež alkohola najmanj 7 vol. % in skupni delež alkohola najmanj 9 vol. %;
has an excess pressure of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 oC in closed containers due to carbon dioxide in solution which has been wholly or partially added;
ima v zaprti posodi pri temperaturi 20 oC zaradi raztopljenega ogljikovega dioksida, ki je delno ali v celoti dodan, nadpritisk najmanj 1 bar in največ 2,5 bara;
Grape must shall be the liquid product obtained naturally or by physical processes from fresh grapes.
Grozdni mošt je tekoči proizvod, pridobljen naravno ali s fizikalnimi postopki iz svežega grozdja.
An actual alcoholic strength of the grape must of not more than 1 % vol. is permissible.
Dovoljeni dejanski najvišji delež alkohola grozdnega mošta je do 1 vol. %.
Partially fermented grape must
Delno prevreti grozdni mošt
Grape must in fermentation shall be the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1 % vol. but less than three fifths of its total alcoholic strength by volume.
Grozdni mošt v vrenju je proizvod, pridobljen z vrenjem grozdnega mošta z dejanskim deležem alkohola več kot 1 vol. %, vendar manj kakor tri petine skupnega volumenskega deleža alkohola.
Partially fermented grape must extracted from raisined grapes
Delno prevreti grozdni mošt iz sušenega grozdja
Grape must in fermentation extracted from raisined grapes shall be the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % vol. However, certain wines, to be determined in accordance with the procedure referred to in Article 113(2), that meet these requirements shall not be considered as grape must in fermentation extracted from raisined grapes.
Grozdni mošt iz sušenega grozdja v vrenju je proizvod, pridobljen z delnim vrenjem grozdnega mošta iz sušenega grozdja, ki ima skupno vsebnost sladkorja pred vrenjem najmanj 272 g na liter in naravni delež alkohola najmanj 8 vol. %. Ne glede na to nekatera vina, ki se določijo po postopku iz člena 113(2) in izpolnjujejo te zahteve, ne veljajo za delno prevreti grozdni mošt iz sušenega grozdja.
Concentrated grape must
Zgoščeni grozdni mošt
Concentrated grape must shall be uncaramelised grape must which is obtained by partial dehydration of grape must carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with Article 31 at a temperature of 20 oC is not less than 50,9 %.
Zgoščeni grozdni mošt je nekaramelizirani grozdni mošt, ki je pridobljen z delnim izparevanjem grozdnega mošta s katero koli dovoljeno metodo, razen neposrednega segrevanja, tako da vrednost, izmerjena na refraktometru v skladu s predpisano metodo iz člena 31 pri temperaturi 20 oC, ni nižja od 50,9 %.
An actual alcoholic strength of the concentrated grape must of not more than 1 % vol. is permissible.
Dovoljeni dejanski najvišji delež alkohola zgoščenega grozdnega mošta je do 1 vol. %.
Rectified concentrated grape must
Prečiščeni zgoščeni grozdni mošt
Rectified concentrated grape must shall be the liquid uncaramelised product which:
Prečiščeni zgoščeni grozdni mošt je tekoči nekaramelizirani proizvod, ki:
is obtained by partial dehydration of grape must carried out by any authorised method other than direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with Article 31 at a temperature of 20 oC is not less than 61,7 %;
je pridobljen z delnim izparevanjem grozdnega mošta s katero koli dovoljeno metodo, razen neposrednega segrevanja, tako da vrednost, izmerjena na refraktometru v skladu s predpisano metodo iz člena 31 pri temperaturi 20 oC, ni nižja od 61,7 %;
has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;
je bil razkisan in so bile druge sestavine, razen sladkorja, odstranjene z odobrenim postopkom obdelave;
has the following characteristics:
ima naslednje lastnosti:
a pH of not more than 5 at 25 oBrix,
pH največ 5 pri 25 oBrix,
an optical density at 425 nm for a thickness of 1 cm of not more than 0,100 in grape must concentrated at 25 oBrix,
optično gostoto pri 425 nm za debelino 1 cm največ 0,100 v grozdnem moštu s koncentracijo 25 oBrix,
a sucrose content undetectable by a method of analysis to be defined,
vsebnost saharoze tako nizko, da je ni možno ugotoviti z določeno analizno metodo,
a Folin-Ciocalteu index of not more than 6,00 at 25 oBrix,
Folin-Ciocalteau indeks največ 6,00 pri 25 oBrix,
a titratable acidity of not more than 15 milliequivalents per kilogram of total sugars,
titracijsko kislost največ 15 miliekvivalentov na kilogram skupnega sladkorja,
a sulphur dioxide content of not more than 25 milligrams per kilogram of total sugars,
vsebnost žveplovega dioksida največ 25 miligramov na kilogram skupnega sladkorja,
a total cation content of not more than 8 milliequivalents per kilogram of total sugars,
skupno vsebnost kationov največ 8 miliekvivalentov na kilogram skupnega sladkorja,
a conductivity at 25 oBrix and 20 oC of not more than 120 micro-Siemens/cm,
prevodnost pri 25 oBrix in 20 oC največ 120 mikro-Siemens/cm,
a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,
vsebnost hidroksimetilfurfurala največ 25 mg na kilogram skupnega sladkorja,
presence of mesoinositol.
navzočnost mesoinositola.
An actual alcoholic strength of the rectified concentrated grape must of not more than 1 % vol. is permissible.
Dovoljeni dejanski najvišji delež alkohola prečiščenega zgoščenega grozdnega mošta je do 1 vol. %.
Wine from raisined grapes
Vino iz sušenega grozdja
Wine from raisined grapes shall be the product which:
Vino iz sušenega grozdja je proizvod, ki:
is produced without enrichment, from grapes left in the sun or shade for partial dehydration;
je pridelan brez obogatitve iz grozdja, delno posušenega na soncu ali v senci;
has a total alcoholic strength of at least 16 % vol. and an actual alcoholic strength of at least 9 % vol.;
ima skupni delež alkohola najmanj 16 vol. % in dejanski delež alkohola najmanj 9 vol. %;
has a natural alcoholic strength of a least 16 % vol. (or 272 grams sugar/litre).
ima naravni delež alkohola najmanj 16 vol. % (ali 272 gramov sladkorja na liter).
Wine of overripe grapes
Vino iz prezrelega grozdja
Wine of overripe grapes shall be the product which:
Vino iz prezrelega grozdja je proizvod, ki:
is produced without enrichment;
je pridelan brez obogatitve;
has a natural alcoholic strength of more than 15 % vol.;
ima naravni delež alkohola najmanj 15 vol. %;
has a total alcoholic strength of not less than 15 % vol. and an actual alcoholic strength of not less than 12 % vol.
ima skupni delež alkohola najmanj 15 vol. % in dejanski delež alkohola najmanj 12 vol. %.
Member States may prescribe a period of ageing for this product.
Države članice lahko predpišejo čas staranja za ta proizvod.
Wine vinegar shall be vinegar which:
Vinski kis je kis, ki:
is obtained exclusively by acetous fermentation of wine;
je pridobljen izključno iz vina z ocetnim kislinskim vrenjem;
has a total acidity of not less than 60 grams per litre expressed as acetic acid.
ima skupno vsebnost kisline, izražene kot ocetna kislina, najmanj 60 g na liter.
ENRICHMENT, ACIDIFICATION AND DE-ACIDIFICATION IN CERTAIN WINE GROWING ZONES
OBOGATITEV, DOKISANJE IN RAZKISANJE V NEKATERIH VINORODNIH CONAH
Enrichment limits
Omejitve za obogatitev
Where climatic conditions have made it necessary in certain wine-growing zones of the Community referred to in Annex IX, the Member States concerned may allow to supplement the natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine obtained from wine grape varieties classifiable according to Article 24(1).
Če je to potrebno zaradi podnebnih razmer v nekaterih vinorodnih conah Skupnosti iz Priloge IX, lahko zadevne države članice dovolijo dodatek k naravnemu volumenskemu deležu alkohola v svežem grozdju, grozdnem moštu, grozdnem moštu v vrenju, mladem vinu, ki je še v vrenju, in vinu, pridobljenem iz sort vinske trte, ki jih je mogoče razvrstiti v skladu s členom 24(1).
The increase in natural alcoholic strength by volume shall be achieved by means of the oenological practices referred to in point B and shall not exceed the following limits:
Povečanje naravnega volumenskega deleža alkohola se doseže z uporabo enoloških postopkov iz točke B in ne presega naslednjih mejnih vrednosti:
3 % vol. in wine-growing zone A referred to in Annex IX;
3 vol. % v vinorodni coni A iz Priloge IX;
2 % vol. in wine-growing zone B referred to in Annex IX;
2 vol. % v vinorodni coni B iz Priloge IX;
1,5 % vol. in wine-growing zones C referred to in Annex IX.
1,5 vol. % v vinorodni coni C iz Priloge IX.
In years when climatic conditions have been exceptionally unfavourable Member States may request that the limit(s) laid down in paragraph 2 be raised by 0,5 %.
V letih z izjemno neugodnimi vremenskimi razmerami lahko države članice zahtevajo, da se mejne vrednosti iz točke 2 dvignejo za 0,5 %.
In response to such a request, the Commission should present the draft legislative measure to the Committee foreseen in Article 195(1) of Regulation (EC) No 1234/2007 as soon as possible.
Komisija mora v odziv na takšno zahtevo čim prej predložiti osnutek zakonodajnega ukrepa Odboru iz člena 195(1) Uredbe (ES) št. 1234/2007.
The Commission will endeavour to take a decision in accordance with the procedure referred to in Article 113(1) of this Regulation within four weeks after the request has been lodged.
Komisija si bo prizadevala sprejeti odločitev v skladu s postopkom iz člena 113(1) v štirih tednih po vložitvi zahtevka.
Enrichment processes
Postopki obogatitve
The increase in natural alcoholic strength by volume provided for in point A shall only be effected:
Povečanje naravnega volumenskega deleža alkohola iz točke A se opravi:
in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must;
za sveže grozdje, grozdni mošt v vrenju ali mlado vino, ki je še v vrenju, z dodajanjem saharoze, zgoščenega grozdnega mošta ali prečiščenega zgoščenega grozdnega mošta;
in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis;
za grozdni mošt z dodajanjem saharoze, zgoščenega grozdnega mošta ali prečiščenega zgoščenega grozdnega mošta ali z delnim zgoščevanjem, vključno z obratno osmozo;
in respect of wine, by partial concentration through cooling.
za vina z delnim zgoščevanjem s hlajenjem.
The processes referred to in paragraph 1 shall be mutually exclusive where wine or grape must is enriched with concentrated grape must or rectified concentrated grape must and an aid is paid under Article 19.
Postopki iz odstavka 1 se med seboj izključujejo, če se vino ali grozdni mošt obogati z zgoščenim grozdnim moštom ali prečiščenim zgoščenim grozdnim moštom in se izplača pomoč v skladu s členom 19.
The addition of sucrose provided for in paragraph 1(a) and (b) may only be performed by dry sugaring and only in the following areas:
Dodajanje saharoze iz odstavka 1(a) in (b) je dovoljeno le s suhim sladkanjem in le v:
wine-growing zone A referred to in Annex IX;
vinorodni coni A iz Priloge IX;
wine-growing zone B referred to in Annex IX;
vinorodni coni B iz Priloge IX;
wine-growing zone C referred to in Annex IX, with the exception of vineyards in Italy, Greece, Spain, Portugal, Cyprus and vineyards in the French departments under jurisdiction of the courts of appeal of:
vinorodni coni C iz Priloge IX, z izjemo vinogradov v Italiji, Grčiji, Španiji, na Portugalskem in Cipru ter vinogradov v francoskih departmajih pod pristojnostjo drugostopenjskih sodišč:
However, enrichment by dry sugaring may be authorised by the national authorities as an exception in the above mentioned French departments.
Vendar pa nacionalni organi lahko odobrijo obogatitev s suhim sladkanjem kot izjemo v zgoraj navedenih francoskih departmajih.
France shall notify the Commission and the other Member States forthwith of any such authorisations.
Francija Komisijo in druge države članice nemudoma uradno obvesti o takšnih odobritvah.
The addition of concentrated grape must or rectified concentrated grape must shall not have the effect of increasing the initial volume of fresh crushed grapes, grape must, grape must in fermentation or new wine still in fermentation by more than 11 % in wine-growing zone A, 8 % in wine-growing zone B and 6,5 % in wine-growing zone C referred to in Annex IX.
Dodajanje zgoščenega grozdnega mošta ali prečiščenega zgoščenega grozdnega mošta ne poveča začetnega volumna svežega zdrozganega grozdja, grozdnega mošta, grozdnega mošta v vrenju ali mladega vina, ki je še v vrenju, za več kakor 11 % v vinorodni coni A, za več kakor 8 % v vinorodni coni B in za več kakor 6,5 % v vinorodni coni C iz Priloge IX.
The concentration of grape must or of wine subjected to the processes referred to in paragraph 1:
Zgoščevanje grozdnega mošta ali vina, ki sta bila obdelana s postopki iz odstavka 1:
shall not have the effect of reducing the initial volume of these products by more than 20 %;
ne zmanjša volumna teh proizvodov za več kakor 20 %;
shall, notwithstanding point A(2)(c), not increase the natural alcoholic strength of these products by more than 2 % vol.
ne glede na točko A(2)(c), ne poveča naravnega deleža alkohola teh proizvodov za več kakor 2 vol. %.
The processes referred to in paragraphs 1 and 5 shall not raise the total alcoholic strength of the fresh grapes, grape must, grape must in fermentation, new wine still in fermentation, or wine:
Postopki iz odstavkov 1 in 5 ne povečajo skupnega volumenskega deleža alkohola v svežem grozdju, grozdnem moštu, grozdnem moštu v vrenju, mladem vinu v vrenju ali vinu:
in wine-growing zone A referred to in Annex IX to more than 11,5 % vol.;
v vinorodni coni A iz Priloge IX na več kakor 11,5 vol. %;
in wine-growing zone B referred to in Annex IX to more than 12 % vol.;
v vinorodni coni B iz Priloge IX na več kakor 12 vol. %;
in wine-growing zone C I referred to in Annex IX to more than 12,5 % vol.;
v vinorodni coni C I iz Priloge IX na več kakor 12,5 vol. %;
in wine-growing zone C II referred to in Annex IX to more than 13 % vol.; and
v vinorodni coni C II iz Priloge IX na več kakor 13 vol. % in
in wine-growing zone C III referred to in Annex IX to more than 13,5 % vol.
v vinorodni coni C III iz Priloge IX na več kakor 13,5 vol. %.
By way of derogation from paragraph 6, Member States may
Z odstopanjem od odstavka 6 lahko države članice:
for red wine raise the upper limit of total alcoholic strength of the products referred to in paragraph 6 to 12 % vol. in wine-growing zone A and 12,5 % vol. in wine-growing zone B referred to in Annex IX;
pri rdečem vinu povečajo skupni delež alkohola v proizvodih iz odstavka 6 na 12 vol. % v vinorodni coni A in na 12,5 vol. % v vinorodni coni B iz Priloge IX;
raise the total alcoholic strength by volume of the products referred to in paragraph 6 for the production of wines with a designation of origin to a level to be determined by Member States.
povečajo skupni volumenski delež alkohola v proizvodih iz odstavka 6 za proizvodnjo vin z označbo porekla do stopnje, ki jo določijo države članice.
Acidification and de-acidification
Dokisanje in razkisanje
Fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine may be subject to:
Pri svežem grozdju, grozdnem moštu, grozdnem moštu v vrenju, mladem vinu, ki je še v vrenju, in vinu je dovoljeno:
de-acidification in wine-growing zones A, B and C I referred to in Annex IX;
razkisanje v vinorodnih conah A, B in C I iz Priloge IX;
acidification and de-acidification in wine-growing zones C I, C II and C III (a) referred to in Annex IX, without prejudice to paragraph 7; or
dokisanje in razkisanje v vinorodnih conah C I, C II in C III (a) iz Priloge IX brez poseganja v odstavek 7; ali
acidification in wine-growing zone C III (b) referred to in Annex IX.
dokisanje v vinorodni coni C III (b) iz Priloge IX.
Acidification of the products, other than wine, referred to in paragraph 1 may be carried out only up to a limit of 1,50 g/l expressed as tartaric acid, or 20 milliequivalents per litre.
Proizvodi, razen vina iz odstavka 1, se lahko dokisajo do vrednosti 1,50 g/l, izraženo kot vinska kislina, ali 20 miliekvivalentov na liter.
Acidification of wines may be carried out only up to a limit of 2,50 g/l expressed as tartaric acid, or 33,3 milliequivalents per litre.
Dokisanje vina je dovoljeno do vrednosti 2,50 g/l, izraženo kot vinska kislina, ali 33,3 miliekvivalenta na liter.
De-acidification of wines may be carried out only up to a limit of 1 g/l expressed as tartaric acid, or 13,3 milliequivalents per litre.
Razkisanje vina je dovoljeno do vrednosti 1 g/l, izraženo kot vinska kislina, ali 13,3 miliekvivalenta na liter.
Grape must intended for concentration may be partially de-acidified.
Grozdni mošt, namenjen zgoščevanju, se lahko delno razkisa.
Notwithstanding paragraph 1, in years when climatic conditions have been exceptional, Member States may authorise acidification of the products referred to in paragraph 1 in wine-growing zones A and B, referred to in Annex IX, under the conditions referred to in paragraphs 2 and 3.
Ne glede na odstavek 1 lahko v letih z izjemnimi vremenskimi razmerami države članice odobrijo dokisanje proizvodov iz odstavka 1 v vinorodnih conah A in B iz Priloge IX pod pogoji iz odstavkov 2 in 3.
Acidification and enrichment, except by way of derogation to be decided in accordance with the procedure referred to in Article 113(2), and acidification and de-acidification of one and the same product shall be mutually exclusive processes.
Dokisanje in obogatitev, razen pri odstopanju, o katerem je odločeno po postopku iz člena 113(2), ter dokisanje in razkisanje istega proizvoda se med seboj izključujejo.
None of the processes referred to in points B and C, with the exception of the acidification and de-acidification of wines, shall be authorised unless carried out, under conditions to be determined in accordance with the procedure referred to in Article 113(2), at the time when the fresh grapes, grape must, grape must in fermentation or new wine still in fermentation are being turned into wine or into any other beverage intended for direct human consumption referred to in Article 1(1) other than sparkling wine or aerated sparkling wine in the wine-growing zone where the fresh grapes used were harvested.
Razen dokisanja in razkisanja vina niso dovoljeni postopki iz točk B in C, razen če se pod pogoji, določenimi po postopku iz člena 113(2), izvedejo v času, ko se sveže grozdje, grozdni mošt, grozdni mošt v vrenju ali mlado vino, ki je še v vrenju, spreminjajo v vino ali v katero koli pijačo, namenjeno za neposredno prehrano ljudi iz člena 1(1), razen penečega vina ali gaziranega penečega vina, v vinorodni coni, v kateri je bilo uporabljeno sveže grozdje potrgano.
The concentration of wines shall take place in the wine-growing zone where the fresh grapes used were harvested.
Zgoščevanje vin se izvaja v vinorodni coni, v kateri je bilo sveže grozdje potrgano.
Acidification and de-acidification of wines shall take place only in the wine making undertaking and in the wine-growing zone where the grapes used to produce the wine in question were harvested.
Dokisanje in razkisanje vin se izvajata le v vinogradniško-vinarskem podjetju in v vinorodni coni, v kateri je bilo potrgano grozdje, uporabljeno za pridelavo vina.
Each of the processes referred to in paragraphs 1, 2 and 3 shall be notified to the competent authorities.
O vsakem postopku iz odstavkov 1, 2 in 3 so obveščeni pristojni organi.
The same shall apply in respect of the quantities of concentrated grape must rectified concentrated grape must or sucrose held in the exercise of their profession by natural or legal persons or groups of persons, in particular producers, bottlers, processors and merchants to be determined in accordance with the procedure referred to in Article 113(2), at the same time and in the same place as fresh grapes, grape must, grape must in fermentation or wine in bulk.
Isto velja za količine zgoščenega grozdnega mošta, prečiščenega zgoščenega grozdnega mošta ali saharoze, ki jih imajo fizične in pravne osebe ali skupine oseb, zlasti proizvajalci, polnilci, predelovalci in trgovci, ki jih je treba določiti po postopku iz člena 113(2), pri opravljanju poklica hkrati na istem mestu kot sveže grozdje, grozdni mošt, delno prevreti grozdni mošt ali neustekleničeno vino.
The notification of these quantities may, however, be replaced by entry in a goods inwards and stock utilisation register.
Obvestilo o teh količinah se lahko nadomesti z vpisom v register vhodnega materiala in porabe zalog.
Each of the processes referred to in points B and C shall be recorded on the accompanying document, as provided for in Article 112, under cover of which the products having undergone the processes are put into circulation.
Vsak postopek iz točk B in C je vpisan v spremni dokument iz člena 112, s katerim se dajo v promet proizvodi, ki so bili obdelani s temi postopki.