natgillin/translations-raw huggingface dataset:
enrichment by the addition of concentrated grape must or rectified concentrated grape must;
obogatitev z dodajanjem zgoščenega grozdnega mošta ali rektificiranega zgoščenega grozdnega mošta;
sweetening.
slajenje.
General rules on blending and coupage
Splošna pravila za mešanje in rezanje
A wine may be obtained by blending or coupage only where the constituents of that blending or coupage possess the required characteristics for obtaining wine and comply with Regulation (EC) No 479/2008 and this Regulation.
Vino je mogoče pridobiti z mešanjem ali rezanjem samo, če imajo pri tem uporabljene sestavine zahtevane značilnosti za pridobivanje vina ter so v skladu z določbami Uredbe (ES) št. 479/2008 in te uredbe.
Coupage of a non-PDO/PGI white wine with a non-PDO/PGI red wine cannot produce a rosé wine.
Z rezanjem belega vina, ki nima označb ZOP in ZGO, z rdečim vinom, ki nima označb ZOP in ZGO, ni mogoče proizvesti rosé vina.
However, the second subparagraph does not exclude coupage of the type referred to therein where the final product is intended for the preparation of a cuvée as defined in Annex I to Regulation (EC) No 479/2008 or intended for the production of semi-sparkling wines.
Vendar drugi pododstavek ne izključuje rezanje vrste iz tega pododstavka, če je končni proizvod namenjen za pripravo cuvéeja, kot je opredeljeno v Prilogi I k Uredbi (ES) št. 479/2008, ali če je namenjen za proizvodnjo penečih vin.
Coupage of a grape must or a wine which has undergone the oenological practice referred to in paragraph 14 of Annex I A to this Regulation with a grape must or a wine which has not undergone that practice shall be prohibited.
Rezanje grozdnega mošta ali vina, za katero je bil uporabljen enološki postopek iz točke 14 Priloge I A k tej uredbi, z grozdnim moštom ali vinom, za katero se ta postopek ni uporabil, je prepovedano.
The purity and identification specifications of substances used in oenological practices
Specifikacije čistosti in določanja snovi, uporabljenih pri enoloških postopkih
Where they are not laid down by Commission Directive 2008/84/EC [5], the purity and identification specifications of substances used in the oenological practices referred to in point (e) of the second paragraph of Article 32 of Regulation (EC) No 479/2008 shall be those laid down and published in the International Oenological Codex of the International Organisation of Vine and Wine.Where necessary, those purity criteria shall be supplemented by the specific requirements provided for in Annex I A hereto.
Če specifikacije čistosti in določanja snovi, uporabljenih pri enoloških postopkih, iz točke (e) drugega pododstavka člena 32 Uredbe (ES) št. 479/2008 niso določene z Direktivo Komisije 2008/84/ES [5], se uporabijo specifikacije, ki so določene in objavljene v Mednarodnem enološkem kodeksu OIVTa merila čistosti se po potrebi dopolnijo s posebnimi zahtevami iz Priloge I A k tej uredbi.
The enzymes and enzymatic preparations used in the authorised oenological practices and processes listed in Annex I A shall meet the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes [6].
Encimi in encimski pripravki, ki se uporabljajo v dovoljenih enoloških postopkih in obdelavah, navedenih v Prilogi I A, izpolnjujejo zahteve Uredbe (ES) št. 1332/2008 Evropskega parlamenta in Sveta z dne 16. decembra 2008 o encimih za živila [6].
Conditions governing the holding, circulation and use of products not complying with Chapter II of Title III of Regulation (EC) No 479/2008 or this Regulation
Pogoji za posest, promet in uporabo proizvodov, ki niso v skladu z določbami poglavja II naslova III Uredbe (ES) št. 479/2008 ali te uredbe
Products not complying with Chapter II of Title III of Regulation (EC) No 479/2008 or this Regulation shall be destroyed.
Proizvodi, ki niso v skladu z določbami poglavja II naslova III Uredbe (ES) št. 479/2008 ali določbami te uredbe, 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, da se nekateri proizvodi, katerih značilnosti določijo, uporabijo v destilarnah, 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, or establishments using them for industrial purposes or products or elimination plants.
Proizvajalci ali trgovci takšnih proizvodov ne smejo hraniti brez utemeljenega razloga in jih lahko umaknejo samo v destilarne, kisarne ali 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 denaturirana 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 disposed of.
Kjer je to upravičeno, lahko tudi prepovedo uporabo iz odstavka 1 in zahtevajo, naj se proizvodi uničijo.
Wine produced before 1 August 2009 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 2009, se lahko ponudi ali dobavi za neposredno prehrano ljudi, če izpolnjuje predpise Skupnosti ali nacionalne predpise, ki so veljali pred tem datumom.
General rules applicable to the enrichment, acidification and deacidification of products other than wine
Splošna pravila, ki veljajo za obogatitev, dokisanje in razkisanje proizvodov, razen vina
The processes referred to in paragraph 1 of point D of Annex V to Regulation (EC) No 479/2008 must be carried out in a single operation.
Procese iz točke 1 dela D Priloge V k Uredbi (ES) št. 479/2008 je treba izvajati z enkratnim postopkom.
In such cases, the limits laid down in Annex V to Regulation (EC) No 479/2008 shall apply to the whole operation concerned.
V takšnih primerih mejne vrednosti, določene v Prilogi V k Uredbi (ES) št. 479/2008, veljajo za celotni zadevni postopek.
Notifications as referred to in paragraph 4 of point D of Annex V to Regulation (EC) No 479/2008 relating to operations to increase alcoholic strength shall be made by the natural or legal persons carrying out the operations concerned and in compliance with suitable time limits and control conditions set by the competent authority of the Member State on whose territory the operation takes place.
Uradna obvestila iz točke 4 dela D Priloge V k Uredbi (ES) št. 479/2008 v zvezi s postopki za povečanje volumenskega deleža alkohola vložijo fizične ali pravne osebe, ki izvajajo postopke, ob upoštevanju primernih rokov in pogojev nadzora, ki jih postavijo pristojni organi države članice, na katere ozemlju se postopek izvaja.
the place where the operation is to be carried out;
kraj, v katerem se bo postopek izvajal;
Such notifications shall be accepted only if the person making the notification keeps a written record of each enrichment operation as provided for in paragraph 6 and of the information required by paragraph 2.
Takšna uradna obvestila se sprejmejo samo, če oseba, ki vlaga uradno obvestilo, vodi pisno evidenco o vsakem postopku obogatitve, kakor je opredeljeno v odstavku 6, in o podatkih, zahtevanih v odstavku 2.
The notification referred to in paragraph 1 shall not be required in Member States in which the competent inspection authorities carry out systematic analytical checks of all batches of products turned into wine.
Uradno obvestilo iz odstavka 1 se ne zahteva v državah članicah, v katerih pristojni nadzorni organi izvajajo sistematične analizne preglede vseh serij proizvodov, predelanih v vino.
The particulars relating to operations to increase alcoholic strength shall be entered in the registers referred to in Article 112(2) of Regulation (EC) No 479/2008 immediately after the operation is completed.
Podrobnosti v zvezi s postopki za povečanje volumenskega deleža alkohola se vnesejo v evidenco iz člena 112(2) Uredbe (ES) št. 479/2008 takoj po koncu postopka.
In cases where prior notifications covering several operations do not indicate the date and time when the operations are to commence, an entry must also be made in those registers before each operation commences.
Če v predhodnih uradnih obvestilih, ki zajemajo več postopkov, nista navedena datum in ura začetka postopka, je treba to vpisati v evidenco pred začetkom vsakega postopka.
In the case of acidification and deacidification, operators shall make notifications as referred to in paragraph 4 of point D of Annex V to Regulation (EC) No 479/2008 not later than the second day following the first operation carried out in any wine year.
Izvajalci pri dokisanju in razkisanju vložijo uradna obvestila iz točke 4 dela D Priloge V k Uredbi (ES) št. 479/2008 najpozneje drugi dan po prvem postopku, izvedenem v vsakem vinskem letu.
the place where the operation took place.
kraj, v katerem se je postopek izvajal.
The particulars relating to each acidification and deacidification operation shall be entered in the registers referred to in Article 112(2) of Regulation (EC) No 479/2008.
Podrobnosti v zvezi s postopki za dokisanje in razkisanje se vnesejo v evidenco iz člena 112(2) Uredbe (ES) št. 479/2008.
Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’/‘výber’ pulp
Ležanje vina ali grozdnega mošta na vinskih drožeh, grozdnih tropinah ali stisnjeni „aszú“/„výber“ pulpi
The pouring of wine or grape must to lees or grape marc or pressed ‘aszú’/‘výber’ pulp, provided for in paragraph 2 of point D of Annex VI to Regulation (EC) No 479/2008, shall be carried out as follows, in accordance with the national provisions in force on 1 May 2004:
Ležanje vina ali grozdnega mošta na vinskih drožeh, grozdnih tropinah ali stisnjeni „aszú“/„výber“ pulpi, predvideno v točki 2 dela D Priloge VI k Uredbi (ES) št. 479/2008, se izvede, kot je navedeno, v skladu z nacionalnimi določbami, ki so veljale 1. maja 2004:
‘Tokaji fordítás’ or ‘Tokajský forditáš’ shall be prepared by pouring must or wine on pressed ‘aszú’/‘výber’ pulp;
„Tokaji fordítás“ ali „Tokajský forditáš“ se pripravlja z ležanjem mošta ali vina na stisnjeni „aszú“/„výber“ pulpi;
‘Tokaji máslás’ or ‘Tokajský mášláš’ shall be prepared by pouring must or wine on the lees of ‘szamorodni’/‘samorodné’ or ‘aszú’/‘výber’.
„Tokaji máslás“„Tokajský mášláš“ se pripravlja z ležanjem mošta ali vina na vinskih drožeh „szamorodni“/„samorodné“ ali „aszú“/„výber“.
The products concerned must be from the same harvest year.
Zadevni proizvodi morajo izhajati iz istega letnika trgatve.
Applicable Community analysis methods
Analizne metode Skupnosti
The analysis methods referred to in the second paragraph of Article 31 of Regulation (EC) No 479/2008 applicable for the verification of certain wine products and certain limits laid down at Community level are set out in Annex IV hereto.
Analizne metode iz drugega pododstavka člena 31 Uredbe (ES) št. 479/2008, ki se uporabljajo pri nadzoru nad nekaterimi vinskimi proizvodi ali nekaterimi omejitvami na ravni Skupnosti, so navedene v Prilogi IV.
The Commission shall publish in the C Series of the Official Journal of the European Union the list and description of the analysis methods referred to the first paragraph of Article 31 of Regulation (EC) No 479/2008 and described in the Compendium of International Methods of Analysis of Wines and Musts of the International Organisation of Vine and Wine and applicable for verification of the limits and requirements laid down by Community rules for the production of wine products.
Komisija objavi v seriji C Uradnega lista Evropske unije seznam in opis analiznih metod, navedenih v prvem pododstavku člena 31 Uredbe (ES) št. 479/2008 in opisanih v zbirki mednarodnih analiznih metod za vino in mošt OIV, ki se uporabljajo pri nadzoru nad omejitvami in zahtevami, ki na podlagi predpisov Skupnosti veljajo za proizvodnjo vinskih proizvodov.
Regulations (EEC) No 2676/90 and (EC) No 423/2008 are repealed.
Uredbi (EGS) št. 2676/90 in (ES) št. 423/2008 se razveljavita.
References to the repealed Regulations and to Regulation (EC) No 1493/1999 shall be construed as references to this Regulation and shall be read in accordance with the correlation table in Annex V.
Sklicevanja na razveljavljeni uredbi in Uredbo (ES) št. 1493/1999 se štejejo za sklicevanja na to uredbo in se berejo v skladu s korelacijsko tabelo iz Priloge V.
Done at Brussels, 10 July 2009.
V Bruslju, 10. julija 2009.
OJ L 354, 31.12.2008, p. 7.
UL L 354, 31.12.2008, str. 7.
AUTHORISED OENOLOGICAL PRACTICES AND PROCESSES.
DOVOLJENI ENOLOŠKI POSTOPKI IN OBDELAVE
Oenological practice
Enološki postopek
Conditions of use [1]
Pogoji uporabe [1]
Limits on use Applications
Omejitve uporabe
Aeration or oxygenation using gaseous oxygen
Zračenje ali dodajanje plinastega kisika
Heat treatments
Toplotna obdelava
Centrifuging and filtration with or without an inert filtering agent
Centrifugiranje in filtracija z inertnim filtracijskim sredstvom ali brez njega
Use of an agent must not leave undesirable residues in the treated product
Po morebitni uporabi filtracijskega sredstva v obdelanem proizvodu ne sme biti nezaželenih ostankov
Use of carbon dioxide, argon or nitrogen, either alone or combined, in order to create an inert atmosphere and to handle the product shielded from the air
Uporaba ogljikovega dioksida, argona ali dušika, posamično ali v kombinaciji, da se ustvari inertna atmosfera in da se omogoči obdelava proizvodov, zaščitenih pred zrakom
Use of yeasts for wine production, whether dry or in wine suspension
Uporaba kvasovk za proizvodnjo vina, suhih ali v vinski suspenziji
Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must and new wine still in fermentation and for the second alcoholic fermentation of all categories of sparkling wine.
Samo pri svežem grozdju, grozdnem moštu, delno prevretem grozdnem moštu, delno prevretem grozdnem moštu iz sušenega grozdja, pri zgoščenem grozdnem moštu in novem vinu, ki še vre, ter pri sekundarnem alkoholnem vrenju vseh kategorij penečih vin
The use, to encourage yeast development, of one or more of the following substances, with the possible addition of microcrystalline cellulose as an excipient:
Uporaba ene ali več naslednjih sestavin, po možnosti skupaj z mikrokristalinično celulozo kot inertnim medijem, za spodbuditev rasti kvasovk:
addition of diammonium phosphate or ammonium sulphate
dodajanje diamonijevega fosfata ali amonijevega sulfata
No more than 1 g/l (expressed in salts) [2] or 0,3 g/l for the second fermentation of sparkling wines.
Največ do vrednosti 1 g/l (izraženo v soli) [2] oziroma 0,3 g/l pri sekundarnem vrenju penečih vin
addition of ammonium bisulphite
dodajanje amonijevega bisulfita
Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must and new wine still in fermentation
Samo pri svežem grozdju, grozdnem moštu, delno prevretem grozdnem moštu, delno prevretem grozdnem moštu iz sušenega grozdja, pri zgoščenem grozdnem moštu in novem vinu, ki še vre
No more than 0,2 g/l (expressed in salts) [2] and up to the limits set in point 7.
Največ do vrednosti 0,2 g/l (izraženo v soli) [2] in do zgornjih vrednosti iz točke 7
addition of thiamin hydrochloride
dodajanje tiamin hidroklorida
No more than 0,6 mg/l (expressed in thiamin) for each treatment
Največ do vrednosti 0,6 mg/l (izraženo v tiaminu) pri posamezni obdelavi
Use of sulphur dioxide, potassium bisulphite or potassium metabisulphite, also called potassium disulphite or potassium pyrosulphite
Uporaba žveplovega dioksida, kalijevega bisulfata ali kalijevega metabisulfata, ki se lahko imenuje tudi kalijev disulfit ali kalijev pirosulfit
Limits (i.e. maximum quantity in the product placed on the market) as laid down in Annex I B
Zgornje vrednosti (največja dovoljena količina v proizvodu, danem na trg), opredeljene v Prilogi I B
Elimination of sulphur dioxide by physical processes
Odstranjevanje žveplovega dioksida s fizikalnimi postopki
Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must, rectified concentrated grape must and new wine still in fermentation
Samo pri svežem grozdju, grozdnem moštu, delno prevretem grozdnem moštu, delno prevretem grozdnem moštu iz sušenega grozdja, pri rektificiranem zgoščenem grozdnem moštu in novem vinu, ki še vre
Treatment with charcoal for oenological use
Obdelava z ogljem za enološko uporabo (aktivno oglje)
Only for musts and new wines still in fermentation, rectified concentrated grape must and white wines
Samo pri moštu in novem vinu, ki še vre, pri rektificiranem zgoščenem grozdnem moštu in pri belih vinih
No more than 100 g of dry product per hl
Največ do vrednosti 100 g suhega proizvoda na hektoliter
Clarification by means of one or more of the following substances for oenological use:
Čiščenje z eno ali več naslednjimi snovmi za enološko uporabo:
edible gelatine,
jedilno želatino,
plant proteins from wheat or peas,
rastlinskimi beljakovinami iz žita ali graha
isinglass,
želatino iz ribjih mehurjev,
casein and potassium caseinates,
kazeinom in kalijevim kazeinatom,
egg albumin,
jajčnim albuminom,
bentonite,
bentonitom,
silicon dioxide as a gel or colloidal solution,
silicijevim dioksidom v gelu ali koloidni raztopini,
kaolin,
kaolinom,
tannin,
taninom,
pectolytic enzymes,
pektolitičnimi encimi,
enzymatic preparations of beta-glucanase
encimskimi pripravki betaglukanaze
Conditions for using beta-glucanase laid down in Appendix 1
Pogoji za uporabo betaglukanaze, določeni v Dodatku 1
Use of sorbic acid in potassium sorbate form
Uporaba sorbinske kisline v obliki kalijevega sorbata
Maximum sorbic acid content in the product so treated and placed on the market: 200 mg/l
Najvišja vsebnost sorbinske kisline v obdelanem proizvodu, danem na trg: 200 mg/l
Use of tartaric L(+) acid, malic L acid, DL malic acid, or lactic acid for acidification purposes
Uporaba L(+) vinske kisline za zakisanje, L-jabolčne kisline, D,L-jabolčne kisline ali mlečne kisline za zakisanje
Conditions and limits laid down in points C and D of Annex V to Regulation (EC) No 479/2008 and Articles 11 and 13 of this Regulation.
Pogoji in omejitve, določeni v delih C in D Priloge V k Uredbi (ES) št. 479/2008 ter v členih 11 in 13 te uredbe
Specifications for L(+) tartaric acid laid down in paragraph 2 of Appendix 2
Specifikacije za L(+) vinsko kislino, opredeljene v odstavku 2 Dodatka 2
Use of one or more of the following substances for deacidification purposes:
Uporaba ene ali več naslednjih snovi za razkisanje:
neutral potassium tartrate,
nevtralnega kalijevega tartrata,
potassium bicarbonate,
kalijevega bikarbonata,
calcium carbonate, which may contain small quantities of the double calcium salt of L(+) tartaric and L(-) malic acids,
kalcijevega karbonata, ki lahko vsebuje majhne količine dvojne kalcijeve soli L(+) vinske in L(–) jabolčne kisline,
calcium tartrate,
kalcijevega tartrata,
L(+) tartaric acid
L(+) vinske kisline,
a homogeneous preparation of tartaric acid and calcium carbonate in equivalent proportions and finely pulverised
homogenega pripravka vinske kisline in kalcijevega karbonata v enakih delih in v obliki finega prahu
Specifications for L(+) tartaric acid laid down in Appendix 2
Za L(+) vinsko kislino pod pogoji iz Dodatka 2
Addition of Aleppo pine resin
Dodajanje smole alepskega bora
Under the conditions set out in Appendix 3
Pod pogoji iz Dodatka 3
Use of preparations from yeast cell walls
Uporaba pripravkov celičnih sten kvasovk
No more than 40 g/hl
Največ do vrednosti 40 g/hl
Use of polyvinylpolypyrrolidone
Uporaba polivinilpolipirolidona
No more than 80 g/hl
Največ do vrednosti 80 g/hl
Use of lactic bacteria
Uporaba mlečnokislinskih bakterij
Addition of lysozyme
Dodajanje lizocima
No more than 500 mg/l (where added to both the must and the wine, the total overall quantity must not exceed 500 mg/l)
Največ do vrednosti 500 mg/l (kadar se dodaja v mošt in vino, skupni odmerek ne sme preseči 500 mg/l)
Addition of L ascorbic acid
Dodajanje L-askorbinske kisline
Maximum content in wine thus treated and placed on the market: 250 mg/l [3]
Najvišja vsebnost v obdelanem vinu, danem na trg: 250 mg/l [3]
Use of ion exchange resins
Uporaba ionskih izmenjevalnih smol
Only with grape must intended for the manufacture of rectified concentrated grape must under the conditions set out in Appendix 4
Samo pri grozdnem moštu za proizvodnjo rektificiranega zgoščenega grozdnega mošta in pod pogoji iz Dodatka 4
Use in dry wines of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine
Pri suhih vinih uporaba svežih, zdravih in nerazredčenih droži, ki vsebujejo kvasovke, nastale pri nedavni vinifikaciji suhega vina
For the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008
Pri proizvodih, opredeljenih v točkah 1, 3, 4, 5, 6, 7, 8 in 9, 15 in 16 Priloge IV k Uredbi (ES) št. 479/2008
Quantities not exceeding 5 % of the volume of product treated
Količine ne presegajo 5 % količine obdelanega proizvoda
Bubbling using argon or nitrogen
Uvajanje argona ali azota
Addition of carbon dioxide
Dodajanje ogljikovega dioksida
For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 7 and 9 of Annex IV to Regulation (EC) No 479/2008
Pri delno prevretem grozdnem moštu za neposredno prehrano ljudi in proizvodih, opredeljenih v točkah 1, 7 in 9 Priloge IV k Uredbi (ES) št. 479/2008
In the case of still wines the maximum carbon dioxide content in the wine so treated and placed on the market is 3 g/l, while the excess pressure caused by the carbon dioxide must be less than 1 bar at a temperature of 20 °C
Pri mirnih vinih je najvišja vsebnost ogljikovega dioksida v obdelanem vinu, danem na trg, 3 g/l, nadpritisk zaradi ogljikovega dioksida pa mora biti nižji od 1 bara pri temperaturi 20 °C
Addition of citric acid for wine stabilisation purposes
Dodajanje citronske kisline za zagotavljanje stabilnosti vina
For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008
Pri delno prevretem grozdnem moštu za neposredno prehrano ljudi in proizvodih, opredeljenih v točkah 1, 3, 4, 5, 6, 7, 8, 9, 15 in 16 Priloge IV k Uredbi (ES) št. 479/2008
Maximum content in wine thus treated and placed on the market: 1g/l
Najvišja vsebnost v obdelanem vinu, danem na trg: 1 g/l
Addition of tannins
Dodajanje taninov
For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Council Regulation (EC) No 479/2008
Pri delno prevretem grozdnem moštu za neposredno prehrano ljudi in proizvodih, opredeljenih v točkah 1, 3, 4, 5, 6, 7, 8, 9, 15 in 16 Priloge IV k Uredbi (ES) št. 479/2008
The treatment:
Obdelava:
of white and rosé wines with potassium ferrocyanide,
belih in rosé vin s kalijevim ferocianidom,
of red wines with potassium ferrocyanide or with calcium phytate
rdečih vin s kalijevim ferocianidom ali kalcijevim fitatom
For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 under the conditions set out in Appendix 5
Pri delno prevretem grozdnem moštu za neposredno prehrano ljudi in proizvodih, opredeljenih v točkah 1, 3, 4, 5, 6, 7, 8, 9, 15 in 16 Priloge IV k Uredbi (ES) št. 479/2008, pod pogoji iz Dodatka 5
In the case of calcium phytate, no more than 8 g/hl
Za kalcijev fitat največ do vrednosti 8 g/hl
Addition of metatartaric acid
Dodajanje metavinske kisline
No more than 100 mg/l
Največ do vrednosti 100 g/hl
Use of acacia
Uporaba gumiarabikuma