natgillin/translations-raw huggingface dataset:
The total sulphur dioxide content of liqueur wines, on their release to the market for direct human consumption, may not exceed:
Vsebnost skupnega žveplovega dioksida v likerskih vinih ob sprostitvi na trg za neposredno prehrano ljudi ne sme presegati:
150 mg/l where the sugar content is less than 5 g/l;
150 miligramov na liter, če je vsebnost sladkorja manjša od 5 gramov na liter;
200 mg/l where the sugar content is not less than 5 g/l.
200 miligramov na liter, če je vsebnost sladkorja najmanj 5 gramov na liter.
THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES
VSEBNOST ŽVEPLOVEGA DIOKSIDA V PENEČIH VINIH
The total sulphur dioxide content of sparkling wines, on their release to the market for direct human consumption, may not exceed:
Vsebnost skupnega žveplovega dioksida v penečih vinih ob sprostitvi na trg za neposredno prehrano ljudi ne sme presegati:
185 mg/l for all categories of quality sparkling wine; and
185 miligramov na liter za vse kategorije kakovostnih penečih vin in
235 mg/l for other sparkling wines.
235 miligramov na liter za vsa druga peneča vina.
Where climate conditions make this necessary in certain wine-growing areas of the Community, the Member States concerned may authorise an increase of up to 40 mg/l in the maximum total sulphur dioxide content for the sparkling wines referred to in paragraph 1(a) and (b) produced in their territory, provided that the wines covered by this authorisation are not sent outside the Member State in question.
Če je to na nekaterih vinorodnih območjih Skupnosti potrebno zaradi vremenskih razmer, lahko zadevne države članice dovolijo, da se najvišja vsebnost skupnega žveplovega dioksida za peneča vina iz odstavka 1(a) in (b), proizvedena na njihovem ozemlju, poviša za največ 40 miligramov na liter, če vina, za katera velja to dovoljenje, ne zapustijo ozemlja zadevne države članice.
ANNEX I C
PRILOGA I C
THE MAXIMUM VOLATILE ACID CONTENT OF WINES
OMEJITVE GLEDE VSEBNOSTI HLAPNIH KISLIN V VINIH
The volatile acid content may not exceed:
Vsebnost hlapnih kislin ne sme biti višja od:
18 milliequivalents per litre for partially fermented grape must;
18 miliekvivalentov na liter za delno prevreti grozdni mošt;
18 milliequivalents per litre for white and rosé wines; or
18 miliekvivalentov na liter za bela in rosé vina ali
20 milliequivalents per litre for red wines.
20 miliekvivalentov na liter za rdeča vina.
The levels referred to in paragraph 1 shall apply:
Najvišje vsebnosti iz točke 1 se uporabljajo:
to products from grapes harvested within the Community, at the production stage and at all stages of marketing;
za proizvode iz grozdja, pridelanega v Skupnosti, na proizvodni stopnji in vseh stopnjah trženja,
to partially fermented grape must and wines originating in third countries, at all stages following their entry into the geographical territory of the Community.
za delno prevreti grozdni mošt in vina s poreklom iz tretjih držav na vseh stopnjah po vstopu na geografsko območje Skupnosti.
Derogations from paragraph 1 may be granted:
Odstopanja od točke 1 se lahko določijo za:
for certain wines with a protected designation of origin or a protected geographical indication:
nekatera vina, upravičena do zaščitene označbe porekla (ZOP), in nekatera vina, upravičena do zaščitene geografske označbe (ZGO),
where they have been aged for a period of at least two years, or
če so bila starana najmanj dve leti ali
where they have been produced according to particular methods;
če so bila proizvedena po posebnih postopkih;
wines with a total alcoholic strength by volume of at least 13 % vol.
vina, katerih volumenski delež skupnega alkohola je najmanj 13 vol. %.
The Member States must notify these derogations to the Commission, which must then inform the other Member States.
Države članice ta odstopanja sporočijo Komisiji, ta pa o njih obvesti druge države.
ANNEX I D
PRILOGA I D
LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES
OMEJITVE IN POGOJI ZA SLAJENJE VIN
The sweetening of wine may be authorised only if carried out using one or more of the following products:
Slajenje vina je dovoljeno samo, če se pri tem uporabi vsaj eden od naslednjih proizvodov:
rectified concentrated grape must.
rektificirani zgoščeni grozdni mošt.
The total alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol.
Volumenski delež skupnega alkohola v zadevnem vinu se lahko poveča za največ 4 vol. %.
The sweetening of imported wines intended for direct human consumption and bearing a geographical indication is forbidden within the territory of the Community.
Slajenje uvoženih vin, ki so namenjena za neposredno prehrano ljudi in nosijo geografsko označbo, je na območju Skupnosti prepovedano.
The sweetening of other imported wines shall be subject to the same conditions as wines produced in the Community.
Za slajenje drugih uvoženih vin veljajo enaki pogoji kot za vina, proizvedena v Skupnosti.
The sweetening of a wine with a protected designation of origin may be authorised by a Member State only if it is carried out:
Slajenje vina z zaščiteno označbo porekla lahko država članica dovoli samo, če se izvede:
in accordance with the conditions and limits laid down in this Annex;
ob upoštevanju pogojev in omejitev, določenih drugje v tej prilogi;
within the region in which the wine was produced or within an area in immediate proximity.
na območju, s katerega izhaja zadevno vino, ali v njegovi neposredni bližini.
The grape must and concentrated grape must referred to in paragraph 1 must originate in the same region as the wine for the sweetening of which it is used.
Grozdni mošt in zgoščeni grozdni mošt iz točke 1 morata izvirati z istega območja kot vino, za katerega slajenje se uporabita.
The sweetening of wines shall be authorised only at the production and wholesale stages.
Slajenje vin je dovoljeno samo na proizvodni in grosistični stopnji.
The sweetening of wines must be carried out in accordance with the following specific administrative rules:
Pri postopku slajenja vin je treba upoštevati naslednje posebne upravne predpise:
However, where an undertaking frequently or continuously carries out sweetening operations, Member States may allow a notification covering several operations or a specified period to be sent to the competent authorities.
Vendar pa lahko države članice v primerih, ko obrat pogosto ali stalno izvaja postopke slajenja, dovolijo, da se pristojnim organom pošlje uradno obvestilo, ki zajema več postopkov ali opredeljeno obdobje.
Such notification shall be accepted only on condition that the undertaking keeps a written record of each sweetening operation and records the information required by point (d).
Takšno uradno obvestilo se sprejme samo če vodi obrat pisno evidenco za vsak postopek slajenja in evidentira podatke iz točke (d).
the quantity and the total and actual alcoholic strengths of the wine to be sweetened,
količino in volumenski delež skupnega in dejanskega alkohola vina, ki se bo sladilo;
the quantity and the total and actual alcoholic strengths of the grape must or the quantity and density of the concentrated grape must or rectified concentrated grape must to be added, as the case may be,
količino in volumenski delež skupnega in dejanskega alkohola dodanega grozdnega mošta ali količino in gostoto dodanega zgoščenega grozdnega mošta ali rektificiranega zgoščenega grozdnega mošta, odvisno od primera;
the total and actual alcoholic strengths of the wine after sweetening.
volumenski delež skupnega in dejanskega alkohola v vinu po slajenju;
The persons referred to in point (a) shall keep goods inwards and outwards registers showing the quantities of grape must, concentrated grape must or rectified concentrated grape must which they are holding for sweetening operations.
Osebe iz točke (a) vodijo evidence dobav in odprem blaga, v katerih so evidentirane količine grozdnega mošta, zgoščenega grozdnega mošta ali rektificiranega zgoščenega grozdnega mošta, ki ga hranijo za postopke slajenja.
AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES
DOVOLJENI ENOLOŠKI POSTOPKI IN OMEJITVE ZA PENEČA VINA, KAKOVOSTNA PENEČA VINA IN KAKOVOSTNA PENEČA VINA AROMATIČNIH SORT
For the purposes of this point and points B and C of this Annex:
V tej točki ter v točkah B in C te priloge
‘tirage liqueur’ means;
„vrelni liker“ pomeni:
the product added to the cuvée to provoke secondary fermentation;
proizvod, ki se doda cuvéeju, da sproži sekundarno vrenje;
‘expedition liqueur’ means;
„sladilni liker“ pomeni:
the product added to sparkling wines to give them special taste qualities.
proizvod, ki se doda penečim vinom, da dobijo značilen okus.
The expedition liqueur may contain only:
Sladilni liker sme vsebovati le:
sucrose,
saharozo;
grape must,
grozdni mošt;
grape must in fermentation,
delno prevreti grozdni mošt,
concentrated grape must,
zgoščeni grozdni mošt;
rectified concentrated grape must;
rektificirani zgoščeni grozdni mošt
wine, or
vino ali
a mixture thereof,
njihovo kombinacijo
with the possible addition of wine distillate.
z možnim dodatkom vinskega destilata.
Without prejudice to enrichment authorised pursuant to Regulation (EC) No 479/2008 for the constituents of a cuvée, any enrichment of the cuvée shall be prohibited.
Ne glede na dovoljeno obogatitev sestavin cuvéeja v skladu z Uredbo (ES) št. 479/2008 je vsaka obogatitev cuvéeja prepovedana.
However, each Member State may, in respect of regions and varieties for which it is technically justified, authorise the enrichment of the cuvée at the place of preparation of the sparkling wines provided that:
Vendar lahko vsaka država članica za območja in sorte, za katere je to tehnično upravičljivo, odobri obogatitev cuvéeja na kraju proizvodnje penečih vin, če:
none of the constituents of the cuvée has previously undergone enrichment;
prej ni bila obogatena nobena sestavina cuvéeja;
3 % vol. for a cuvée comprising constituents from wine-growing zone A;
3 vol. % za cuvée, ki vsebuje sestavine iz vinorodne cone A;
2 % vol. for a cuvée comprising constituents from wine-growing zone B;
2 vol. % za cuvée, ki vsebuje sestavine iz vinorodne cone B;
1,5 % vol. for a cuvée comprising constituents from wine-growing zone C;
1,5 vol. % za cuvée, ki vsebuje sestavine iz vinorodne cone C.
the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.
je uporabljen postopek dodajanje saharoze, zgoščenega grozdnega mošta ali rektificiranega zgoščenega grozdnega mošta.
The addition of tirage liqueur and expedition liqueur shall be considered neither as enrichment nor as sweetening.
Dodajanje vrelnega in sladilnega likerja se ne šteje niti za obogatitev niti za slajenje.
The addition of tirage liqueur may not cause an increase in the total alcoholic strength by volume of the cuvée of more than 1,5 % vol. This increase shall be measured by calculating the difference between the total alcoholic strength by volume of the cuvée and the total alcoholic strength by volume of the sparkling wine before any expedition liqueur is added.
Dodajanje vrelnega likerja ne sme povišati volumenskega deleža skupnega alkohola cuvéeja za več kakor 1,5 vol. %. Povišanje se izračuna iz razlike med volumenskim deležem skupnega alkohola v cuvéeju in volumenskim deležem skupnega alkohola v penečem vinu pred dodajanjem sladilnega likerja.
The addition of expedition liqueur shall be carried out in such a way as not to increase the actual alcoholic strength by volume of the sparkling wine by more than 0,5 % vol.
S sladilnim likerjem se volumenski delež dejanskega alkohola v penečem vinu ne sme povišati za več kakor za 0,5 vol. %.
Sweetening of the cuvée and its constituents shall be prohibited.
Slajenje cuvéeja in njegovih sestavin je prepovedano.
In addition to any acidification or deacidification of the constituents of the cuvée in accordance with Regulation (EC) No 479/2008, the cuvée may be subject to acidification or deacidification.
Poleg dokisanja ali razkisanja sestavin cuvéeja v skladu z določbami Uredbe (ES) št. 479/2008 se cuvée lahko dokisa ali razkisa.
Acidification and deacidification of the cuvée shall be mutually exclusive.
Dokisanje in razkisanje cuvéeja se med seboj izključujeta.
Acidification may be carried out only up to a maximum of 1,5 grams per litre, expressed as tartaric acid, i.e. 20 milliequivalents per litre.
Dokisanje sme znašati največ do 1,50 g/l, izraženo kot vinska kislina, to je 20 miliekvivalentov na liter.
In years of exceptional climate conditions, the maximum limit of 1,5 grams per litre or 20 milliequivalents per litre may be raised to 2.5 grams per litre or 34 milliequivalents per litre, provided that the natural acidity of the products is not less than 3 g/l, expressed as tartaric acid, or 40 milliequivalents per litre.
V letih z izjemnimi vremenskimi razmerami se lahko zgornja meja dodatka z 1,50 g/l ali 20 miliekvivalentov na liter poviša na 2,50 g/l ali 34 miliekvivalentov na liter, če naravna kislost proizvodov ni nižja kakor 3 g/l, izraženo kot vinska kislina, ali 40 miliekvivalentov na liter.
The carbon dioxide contained in the sparkling wines may be produced only as a result of the alcoholic fermentation of the cuvée from which such wine is prepared.
Ogljikov dioksid v penečih vinih lahko izvira izključno iz alkoholnega vrenja cuvéeja, iz katerega je takšno vino pridelano.
Such fermentation, unless it is intended for processing grapes, grape must or partially fermented grape must directly into sparkling wine, may result only from the addition of tirage liqueur.
To vrenje lahko nastane samo kot posledica dodajanja vrelnega likerja, razen če je namenjeno neposredni predelavi grozdja, grozdnega mošta ali delno prevretega grozdnega mošta v peneče vino.
It may take place only in bottles or in closed tanks.
To se lahko dogaja samo v steklenicah ali zaprtih posodah.
The use of carbon dioxide in the case of the process of transfer by counter-pressure is authorised under supervision and on condition that the pressure of the carbon dioxide contained in the sparkling wine is not thereby increased.
Uporaba ogljikovega dioksida pri postopku pretakanja s protipritiskom je dovoljena, če se to dogaja pod nadzorom in če se s tem ne poviša pritisk ogljikovega dioksida v penečem vinu.
In the case of sparkling wines other than sparkling wines with a protected designation of origin:
Za druga peneča vina, razen za kakovostna peneča vina in kakovostna peneča vina z zaščiteno označbo porekla, velja:
the tirage liqueur intended for their preparation may contain only:
vrelni liker, namenjen za njihovo proizvodnjo, sme vsebovati samo:
rectified concentrated grape must, or
rektificirani zgoščeni grozdni mošt ali
sucrose and wine;
saharozo in vino;
the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.
njihov volumenski delež dejanskega alkohola, vključno z alkoholom, ki ga vsebuje dodani sladilni liker, mora znašati najmanj 9,5 vol. %.
Quality sparkling wine
Kakovostna peneča vina
The tirage liqueur intended for the production of a quality sparkling wine may contain only:
Vrelni liker, namenjen za pripravo kakovostnega penečega vina, sme vsebovati samo:
rectified concentrated grape must,
rektificirani zgoščeni grozdi mošt;
grape must or partially fermented grape must, or
grozdni mošt ali delno prevreti grozdni mošt ali
wine.
vino.
Producer Member States may define any supplementary or more stringent characteristics or conditions of production and circulation for the quality sparkling wines covered by this Title and produced in their territory.
Države članice proizvajalke lahko določijo dodatne in strožje zahteve in pogoje za proizvodnjo kakovostnih penečih vin, za katera veljajo določila tega naslova in so proizvedena na njihovem ozemlju, ter promet z njimi.
The manufacture of quality sparkling wines is also covered by the rules referred to in:
Za proizvodnjo kakovostnih penečih vin veljajo tudi predpisi:
paragraphs 1 to 10 of point A,
v točkah od 1 do 10 dela A;
paragraph 3 of point C for the actual alcoholic strength, paragraph 5 of point C for the minimum excess pressure and paragraphs 6 and 7 of point C for the minimum length of the production process, without prejudice to paragraph 4(d) of this point,
v točki 3 dela C za volumenski delež dejanskega alkohola, v točki 5 dela C za minimalni pritisk ter v točkah 6 in 7 dela C za minimalno trajanje proizvodnih procesov, ne glede na točko 4(d) dela B.
As regards quality aromatic sparkling wines:
Za kakovostna peneča vina aromatičnih sort velja:
except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained on the list given in Appendix 1.
razen v izjemnih primerih se lahko proizvedejo samo tako, da se za pripravo cuvéeja uporabi izključno grozdni mošt ali delno prevreti grozdni mošt, ki izvira iz sort vina na seznamu iz Dodatka 1.
However, quality aromatic sparkling wine may be produced in the traditional way by using as constituents of the cuvée wines obtained from grapes of the ‘Prosecco’ variety harvested in the regions of Trentino-Alto Adige, Veneto and Friuli-Venezia Giulia;
Kakovostno peneče vino aromatičnih sort pa se lahko pridobiva po tradicionalni metodi, če se za sestavino cuvéeja uporabijo vina iz grozdja sorte vinske trte „Prosecco“, pridelanega v regijah Trentino – Zgornje Poadižje, Beneška Slovenija in Furlanija – Julijska krajina;
control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;
postopek vrenja se pred pripravo cuvéeja in po njej zato, da bi v njem nastal ogljikov dioksid, vodi le s hlajenjem ali z drugimi fizikalnimi metodami;
the addition of expedition liqueur shall be prohibited;
dodajanje sladilnega likerja je prepovedano;
the length of the production process for quality aromatic sparkling wines may not be less than one month.
postopek pridobivanja kakovostnega penečega vina aromatičnih sort mora trajati najmanj en mesec.
Sparkling wines and quality sparkling wines with a protected designation of origin
Peneča vina in kakovostna peneča vina z zaščiteno označbo porekla
The total alcoholic strength by volume of the cuvées intended for the preparation of quality sparkling wines with a protected designation of origin shall be not less than:
Volumenski delež skupnega alkohola v cuvéeju, namenjenem za pripravo kakovostnih penečih vin z zaščiteno označbo porekla, znaša najmanj:
9,5 % vol. in wine-growing zones C III,
9,5 vol. % v vinorodnih conah C III,
9 % vol. in other wine-growing zones.
9 vol. % v drugih vinorodnih conah.
However, the cuvées intended for the preparation of quality sparkling wines with the protected designations of origin ‘Prosecco di Conegliano Valdobbiadene’ and ‘Montello e Colli Asolani’ and prepared from a single vine variety may have a total alcoholic strength by volume of not less than 8,5 % vol.
Volumenski delež skupnega alkohola v cuvéeju, namenjenem za proizvodnjo kakovostnih penečih vin z zaščiteno označbo porekla „Prosecco di Conegliano Valdobbiadene“ in „Montello e Colli Asolani“, proizvedenih iz ene same sorte vinske trte, lahko znaša najmanj 8,5 vol. %.
The actual alcoholic strength by volume of quality sparkling wines with a protected designation of origin, including the alcohol contained in any expedition liqueur added, shall be not less than 10 % vol.
Volumenski delež dejanskega alkohola v kakovostnih penečih vinih z zaščiteno označbo porekla, vključno z alkoholom, ki ga vsebuje dodani sladilni liker, je najmanj 10 vol. %.
The tirage liqueur for sparkling wines and quality sparkling wines with a protected designation of origin may contain only:
Vrelni liker za peneča vina in kakovostna peneča vina z zaščiteno označbo porekla sme vsebovati samo:
partially fermented grape must,
delno prevreti grozdni mošt;
wine;
vino,
suitable for yielding the same sparkling wine or quality sparkling wine with a protected designation of origin as that to which the tirage liqueur is added.
primerno za pripravo enakega penečega vina ali kakovostnega penečega vina z zaščiteno označbo porekla, kot je vino, ki mu je bil dodan vrelni liker.
Notwithstanding paragraph 5(c) of Annex IV to Regulation (EC) No 479/2008, when kept at a temperature of 20 °C in closed containers of a capacity of less than 25 cl., quality sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar.
Ne glede na točko 5(c) Priloge IV k Uredbi (ES) št. 479/2008 morajo imeti kakovostna peneča vina z zaščiteno označbo porekla v zaprtih posodah s prostornino največ 25 centilitrov in pri temperaturi 20 °C nadpritisk najmanj 3 bare.
The duration of the process of making quality sparkling wines with a protected designation of origin, including ageing in the undertaking where they are made and reckoned from the start of the fermentation process designed to make the wines sparkling, may not be less than:
Postopek proizvodnje kakovostnih penečih vin z zaščiteno označbo porekla, vključno s staranjem v proizvodnem obratu, od začetka vrenja, pri katerem naj bi se razvil ogljikov dioksid, mora trajati najmanj:
six months where the fermentation process designed to make the wines sparkling takes place in closed tanks;
šest mesecev, pri čemer postopek vrenja za razvoj ogljikovega dioksida poteka v zaprtih jeklenih posodah;
nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.
devet mesecev, pri čemer postopek vrenja za razvoj ogljikovega dioksida poteka v steklenicah.
The duration of the fermentation process designed to make the cuvée sparkling and the duration of the presence of the cuvée on the lees shall not be less than:
Čas vrenja za razvoj ogljikovega dioksida v cuvéeju in čas, v katerem cuvée ni ločen od usedline, morata znašati najmanj;
90 days,
90 dni,
30 days if the fermentation takes place in containers with stirrers.
30 dni, kadar vrenje poteka v posodah, opremljenih z mešalnimi napravami.
The rules laid down in paragraphs 1-10 of point A and paragraph 2 of point B shall also apply to sparkling wines and quality sparkling wines with a protected designation of origin.
Pravila iz točk od 1 do 10 dela A in točke 2 dela B veljajo tudi za peneča vina in kakovostna peneča vina z zaščiteno označbo porekla.
As regards quality aromatic sparkling wines with a protected designation of origin:
Za kakovostna peneča vina aromatičnih sort z zaščiteno označbo porekla velja:
these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in Appendix 1, provided that these varieties are recognised as suitable for the production of quality sparkling wines with a protected designation of origin in the region whose name the quality sparkling wines with a protected designation of origin bear.
pridobljena so lahko samo tako, da se za pripravo cuvéeja uporabi izključno grozdni mošt ali delno prevreti grozdni mošt, ki izvira iz sort vinske trte na seznamu iz Dodatka 1, če so te sorte priznane kot primerne za proizvodnjo kakovostnega penečega vina z zaščiteno označbo porekla na območju, katerega ime nosi to kakovostno peneče vino z zaščiteno označbo porekla.
By derogation, a quality aromatic sparkling wine with a protected designation of origin may be produced by using as constituents of the cuvée wines obtained from grapes of the ‘Prosecco’ vine variety harvested in the regions of the designations of origin ‘Conegliano-Valdobbiadene’ and ‘Montello e Colli Asolani’;
Ne glede na to se kakovostno peneče vino aromatičnih sort z zaščiteno označbo porekla lahko pridobiva tako, da se za sestavino cuvéeja uporabijo vina iz grozdja sorte vinske trte „Prosecco“, pridelanega na območjih z označbama porekla „Conegliano-Valdobbiadene“ in „Montello e Colli Asolani“;
the actual alcoholic strength by volume of quality aromatic sparkling wines with a protected designation of origin may not be less than 6 % vol.;
volumenski delež dejanskega alkohola v kakovostnih penečih vinih aromatičnih sort z zaščiteno označbo porekla ne sme biti nižji od 6 vol. %;