natgillin/translations-raw huggingface dataset:
In order to provide EU producers with the same possibilities as those available to third-country producers, the conditions of use of these oenological practices should be amended in the EU on the basis of the conditions of use defined by the OIV.
Da bi proizvajalcem Unije zagotovili enake možnosti, kot jih imajo proizvajalci tretjih držav, bi bilo treba na podlagi pogojev uporabe, ki jih je določil OIV, v Uniji spremeniti pogoje uporabe navedenih enoloških postopkov.
The OIV has adopted new oenological practices.
OIV je sprejel nove enološke postopke.
In order to provide EU producers with the new possibilities available to third-country producers, these new oenological practices should be authorised in the EU under the conditions of use defined by the OIV.
Da bi proizvajalcem Unije zagotovili nove možnosti, ki jih imajo proizvajalci tretjih držav, bi bilo treba na podlagi pogojev uporabe, ki jih je določil OIV, v Uniji dovoliti nove enološke postopke.
Appendix 10 to Annex I A to Regulation (EC) No 606/2009 contains requirements for the partial dealcoholisation of wine.
Dodatek 10 Priloge I A k Uredbi (ES) št. 606/2009 vsebuje zahteve za delno dealkoholizacijo vin.
The concept of partial dealcoholisation of wine has been replaced at the OIV by that of the correction of the alcohol content of wine.
Pojem delne dealkoholizacije vin je OIV nadomestil s pojmom popravka vsebnosti alkohola v vinih.
The text of the Appendix should therefore be amended.
Besedilo navedenega dodatka bi bilo zato treba ustrezno prilagoditi.
The Appendix also stipulates that Member States may provide that the partial dealcoholisation of wine be subject to notification to the competent authorities.
Navedeni dodatek poleg tega določa, da države članice lahko določijo, da je treba o delni dealkoholizaciji vin uradno obvestiti pristojne organe.
In order to ensure efficient controls it should be specified that this is an advance notification before the implementation in practice of the dealcoholisation treatment.
Za zagotovitev učinkovitosti pregledov bi bilo treba pojasniti, da gre za uradno obvestilo pred dejanskim izvajanjem dealkoholizacije.
Wines from Italy of the type ‘aleatico’ which have the right to the protected designation of origin ‘Pergola’ and to the traditional expression ‘passito’, and wines from Hungary with a protected designation of origin or protected geographical indication and having the right to the expression ‘jégbor’ have a very high sugar content and are produced in small quantities.
Vina vrste „aleatico“, ki izvirajo iz Italije in so upravičena do zaščitene označbe porekla „Pergola“ ter do tradicionalne oznake „passito“, in vina, ki izvirajo iz Madžarske ter imajo zaščiteno označbo porekla ali zaščiteno geografsko označbo in so upravičena do oznake „jégbor“, imajo zelo visoko vsebnost sladkorja in se proizvajajo v majhnih količinah.
In order to ensure the preservation of these wines, Italy and Hungary have requested a derogation from the maximum limit on sulphur dioxide content.
Italija in Madžarska sta zaradi ustreznega shranjevanja navedenih vin zaprosili za odstopanje od najvišje vsebnosti žveplovega dioksida.
Maximum limits on sulphur dioxide content of 350 mg/l for the Italian wines and 400 mg/l for the Hungarian wines should be authorised.
Treba bi bilo dovoliti najvišjo vsebnost žveplovega dioksida 350 miligramov na liter za italijanska in 400 miligramov na liter za madžarska vina.
Carbon dioxide not originating from alcoholic fermentation of the cuvée may be present in sparkling wines as a result of gaseous exchanges taking place when carbon dioxide is used for transfer by counter-pressure.
Ogljikov dioksid, ki ne izvira iz alkoholnega vrenja cuvéeja, je lahko navzoč v penečih vinih po izmenjavi plinov med uporabo ogljikovega dioksida pri postopku pretakanja s protipritiskom.
These gaseous exchanges do not increase the carbon dioxide pressure and therefore should not lead to the conclusion that these products have been aerated.
Navedena izmenjava plinov ne poviša pritiska ogljikovega dioksida, zato zaradi nje ni treba sklepati, da so bili navedeni proizvodi gazirani.
It should be clarified that only gaseous exchanges with carbon dioxide from alcoholic fermentation of the cuvée which are inevitable as a result of transfer by counter-pressure must be accepted.
Vendar bi bilo treba pojasniti, da je sprejemljiva samo izmenjava plinov z ogljikovim dioksidom, ki izvira iz alkoholnega vrenja cuvéeja in je neizogibna pri postopku pretakanja s protipritiskom.
In accordance with Article 120g of Regulation (EC) No 1234/2007, Annex IV to Regulation (EC) No 606/2009 provides for certain methods of analysis enabling the establishment of the composition of products in the wine sector and rules enabling it to be established whether these products have been subject to treatment in breach of authorised oenological practices, in the absence of methods or rules recommended and published by the OIV.
Priloga IV k Uredbi (ES) št. 606/2009 v skladu s členom 120g Uredbe (ES) št. 1234/2007 določa nekatere analizne metode za ugotavljanje sestave proizvodov iz vinskega sektorja in pravila za ugotavljanje, ali so bili na proizvodih uporabljeni nedovoljeni enološki postopki, kadar ni metod ali pravil, ki bi jih priporočil in objavil OIV.
The OIV has adopted certain specific methods to analyse grape sugar (rectified concentrated grape must).
OIV je sprejel nekatere posebne metode za analizo sladkorja v grozdju (rektificirani zgoščeni grozdni mošt).
The corresponding methods currently included in Annex IV to Regulation (EC) No 606/2009 should be deleted.
Treba bi bilo črtati zadevne metode, ki so zdaj navedene v Prilogi IV Uredbe (ES) št. 606/2009.
Certain oenological practices are particularly exposed to the risk of fraudulent use and must be indicated in the registers and accompanying documents in accordance with Commission Regulation (EC) No 436/2009 of 26 May 2009 laying down detailed rules for the application of Council Regulation (EC) No 479/2008 as regards the vineyard register, compulsory declarations and the gathering of information to monitor the wine market, the documents accompanying consignments of wine products and the wine sector registers to be kept [3].
Nekateri enološki postopki so še posebno izpostavljeni nevarnostim goljufive rabe in bi jih bilo treba navesti v evidencah in v spremnih dokumentih v skladu z Uredbo Komisije (ES) št. 436/2009 z dne 26. maja 2009 o podrobnih pravilih za uporabo Uredbe Sveta (ES) št. 479/2008 glede registra vinogradov, obveznih prijav ter zbiranja informacij za spremljanje trga, dokumentov, ki spremljajo prevoz proizvodov, in evidenc, ki se vodijo v vinskem sektorju [3].
Requirements relating to practices such as correcting the alcohol content of wines, acidification treatment by cation exchanger and electro-membrane treatment specify that these practices should be entered in the registers referred to above.
Zahteve glede postopkov, kot so popravek vsebnosti alkohola v vinih, obdelava s kationskim izmenjevalcem za dokisanje in elektromembranska obdelava, določajo, da je treba te postopke vpisati v navedene evidence.
The rules regarding the registration provided for in Regulation (EC) No 436/2009 should be amended to take into account the amendments made to Regulation (EC) No 606/2009 by this Regulation.
Pravila v zvezi z vpisi, ki jih določa Uredba (ES) št. 436/2009, bi bilo treba prilagoditi, da bi se upoštevale spremembe, uvedene v Uredbo (ES) št. 606/2009 s to uredbo.
Regulations (EC) No 606/2009 and (EC) No 436/2009 should therefore be amended accordingly.
Zato bi bilo treba ustrezno spremeniti uredbi (ES) št. 606/2009 in (ES) št. 436/2009.
The measures provided for in this Regulation are in accordance with the opinion of the Regulatory Committee established by Article 195(3) of Regulation (EC) No 1234/2007 and the opinion of the Management Committee for the Common Organisation of Agricultural Markets,
Ukrepi iz te uredbe so v skladu z mnenjem regulatornega odbora iz člena 195(3) Uredbe (ES) št. 1234/2007 in mnenjem Upravljalnega odbora za skupno ureditev kmetijskih trgov –
Amendment of Regulation (EC) No 606/2009
Spremembe Uredbe (ES) št. 606/2009
Annex I A is amended in accordance with the text in Annex I to this Regulation;
Priloga I A se spremeni v skladu s Prilogo I k tej uredbi;
Annex I B is amended in accordance with the text in Annex II to this Regulation;
Priloga I B se spremeni v skladu s Prilogo II k tej uredbi;
Annex II is amended in accordance with the text in Annex III to this Regulation;
Priloga II se spremeni v skladu s Prilogo III k tej uredbi;
Annex IV is amended in accordance with the text in Annex IV to this Regulation.
Priloga IV se spremeni v skladu s Prilogo IV k tej uredbi.
Article 41(1) is amended as follows:
člen 41(1) se spremeni:
point (p) is replaced by the following:
točka (p) se nadomesti z naslednjim:
treatment by electrodialysis or by cation exchanger to ensure the tartaric stabilisation of the wine or acidification by cation exchanger treatment;’;
obdelava z elektrodializo ali obdelava s kationskimi izmenjevalci za zagotavljanje stabilnosti vina na vinski kamen ali obdelava s kationskim izmenjevalcem za dokisanje;“
point (s) is replaced by the following:
točka (s) se nadomesti z naslednjim:
correction of the alcohol content of wine;’;
popravek vsebnosti alkohola v vinih;“
the following point (v) is added:
doda se točka (v):
acidification or deacidification by electro-membrane treatment.’;
elektromembranska obdelava za dokisanje ali razkisanje.“;
Annex VI is amended in accordance with the text shown in Annex V to this Regulation.
Priloga VI se spremeni v skladu s Prilogo V k tej uredbi.
the table is amended as follows:
Preglednica se spremeni:
in row 10:
V vrstici št. 10:
in column 1, the following indent is added:
v stolpec št. 1 se doda naslednja alinea:
yeast protein extracts.’;
beljakovinskim izvlečkom iz kvasovk.“;
in column 3, the following text is added:
v stolpec št. 3 se doda naslednje:
‘For the treatment of musts of white wines and rosé wines the limit on the use of yeast protein extracts shall be 30 g/hl, and for the treatment of red wines it shall be 60 g/hl’;
„Najvišja vrednost beljakovinskih izvlečkov iz kvasovk za obdelavo moštov ter belih in rosé vin je 30 g/hl, za obdelavo rdečih vin pa 60 g/hl;“.
in row 40, the oenological practice in column 1 is replaced by the following text:
V vrstici št. 40 se enološki postopek iz stolpca št. 1 nadomesti z naslednjim:
‘Correction of the alcohol content of wine’;
„Popravek vsebnosti alkohola v vinih“.
Acidification by treatment with cation exchangers
Dokisanje z obdelavo s kationskimi izmenjevalci
Conditions and limits laid down in points C and D of Annex XVa to Regulation (EC) No 1234/2007 and Articles 11 and 13 of this Regulation.
Pogoji in omejitve, določeni v točkah C in D Priloge XVa k Uredbi (ES) št. 1234/2007 ter v členih 11 in 13 te uredbe
Under the conditions set out in Appendix 15.
Pod pogoji iz Dodatka 15
Reduction in sugar content of musts through membrane coupling
Zmanjšanje vsebnosti sladkorja v moštih s sklopitvijo membran
For the products defined in point 10 of Annex XIb to Regulation (EC) No 1234/2007, under the conditions stipulated in Appendix 16.
Pri proizvodih, opredeljenih v točki 10 Priloge XIb k Uredbi (ES) št. 1234/2007 pod pogoji iz Dodatka 16
Deacidification by electromembrane treatment
Razkisanje z elektromembransko obdelavo
Under the conditions set out in Appendix 17.’
Pod pogoji iz Dodatka 17“
Requirements for treatment to correct the alcohol content of wines
Zahteve za popravek vsebnosti alkohola v vinih
The aim of treatment to correct alcohol content (“the treatment”) is to reduce excessive levels of ethanol in wine in order to improve the balance of flavour.
Cilj popravka vsebnosti alkohola (v nadaljnjem besedilu: obdelava) je zmanjšati prekomerno vsebnost etanola v vinu, da bi se izboljšalo njegovo ravnovesje okusov.
The objectives may be achieved by separation techniques applied separately or in combination.
Navedene cilje je mogoče doseči s samimi postopki ločevanja ali kombinirano.
The wines treated must have no organoleptic faults and must be suitable for direct human consumption.
Obdelana vina ne smejo imeti organoleptičnih pomanjkljivosti in morajo biti primerna za neposredno prehrano ljudi.
Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Annex XVa to Regulation (EC) No 1234/2007 has been applied to one of the wine products used in the preparation of the wine in question.
Odstranitev alkohola iz vina ni mogoča, če se je na enem od vinskih proizvodov, uporabljenih pri proizvodnji zadevnega vina, izvedel eden od postopkov obogatitve, navedenih v Prilogi XVa k Uredbi (ES) št. 1234/2007.
The alcohol content may be reduced by a maximum of 20 % and the total alcoholic strength by volume of the final product must comply with that defined in subparagraph (a) of the second paragraph of point 1 of Annex XIb to Regulation (EC) No 1234/2007.
Vsebnost alkohola se lahko zmanjša za največ 20 %, volumenski delež dejanskega alkohola končnega proizvoda pa mora biti v skladu z deležem iz točke (a) drugega pododstavka točke 1 Priloge XIb k Uredbi (ES) št. 1234/2007.
The treatment is to be carried out under the responsibility of an oenologist or qualified technician.
Obdelava se izvaja na odgovornost enologa ali usposobljenega tehnika.
The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007.
Obdelava se vpiše v evidenco iz člena 185c(2) Uredbe (ES) št. 1234/2007.
The Member States may require this treatment to be notified in advance to the competent authorities.’;
Države članice lahko določijo, da je treba o obdelavi uradno obvestiti pristojne organe.“
in Appendix 14 the third and fourth indents are replaced by the following:
V Dodatku 14 se tretja in četrta alinea nadomestita z naslednjim:
The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Commission Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof.
Uporabljene membrane morajo izpolnjevati zahteve iz Uredbe (ES) št. 1935/2004 in Uredbe Komisije (EU) št. 10/2011 ter iz nacionalnih določb, sprejetih za njuno izvajanje.
They must comply with the requirements of the International Oenological Codex published by the OIV.
Izpolnjevati morajo zahteve iz mednarodnega enološkega kodeksa, ki ga je objavil OIV.
the following Appendices 15, 16 and 17 are added:
Vstavijo se dodatki 15, 16 in 17:
Appendix 15
Dodatek 15
Requirements for acidification by treatment with cation exchangers
Zahteve za dokisanje z obdelavo s kationskimi izmenjevalci
The aim of treatment with cation exchangers (“the treatment”) is to increase the titratable acidity and actual acidity (reduction in pH) by partial physical extraction of cations using a cation exchanger.
Cilj obdelave s kationskimi izmenjevalci (v nadaljnjem besedilu: obdelava) je povečati titracijsko in dejansko kislost (zmanjšanje pH) z delno fizično ekstrakcijo kationov prek izmenjevalca kationov.
The treatment is to be carried out using cation exchange resins regenerated in the acid cycle.
Obdelava se izvede z uporabo kationskih izmenjevalnih smol, ki se regenerirajo s kislino.
The treatment must be limited to the elimination of excess cations.
Obdelava vključuje samo presežne katione.
To avoid the production of fractions of must or of wine, the treatment is to be performed continuously, with in-line incorporation of the treated products into the original products.
Da ne bi nastale frakcije mošta ali vina, mora biti obdelava neprekinjena, pri čemer se v linijo začetnih proizvodov vključijo obdelani proizvodi.
As an alternative, the resin could be directly incorporated into the tank, in the quantity required, then separated by any appropriate technical method.
Mogoče je tudi zahtevano količino smole napeljati neposredno v posodo in jo nato ločiti s kakršnim koli ustreznim fizičnim sredstvom.
All the operations are to be carried out under the responsibility of an oenologist or qualified technician.
Vsi postopki se izvajajo na odgovornost enologa ali usposobljenega tehnika.
The cationic resins used must comply with the requirements of Regulation (EC) No 1935/2004, EU and national provisions adopted thereunder and the analytical requirements laid down in Appendix 4 to this Annex.
Kationske smole morajo biti v skladu z zahtevami iz Uredbe (ES) št. 1935/2004, določbami Unije in nacionalnimi določbami, sprejetimi za njeno izvajanje, ter analitičnimi zahtevami iz Dodatka 4 k tej prilogi.
Their use must not excessively modify the physico-chemical composition or the organoleptic characteristics of the must or wine and must comply with the limits set out in point 3 of the International Oenological Codex monograph “Cation-exchange resins” published by the OIV.
Njihova uporaba ne sme preveč spreminjati fizikalno-kemične sestave in senzoričnih značilnosti mošta ali vina, hkrati pa mora biti v skladu z omejitvami iz točke 3 monografije ‚Kationske izmenjevalne smole‘ mednarodnega enološkega kodeksa, ki ga je objavil OIV.
Appendix 16
Dodatek 16
Requirements for treatment to reduce the sugar content of musts by membrane coupling
Zahteve za zmanjšanje vsebnosti sladkorja v moštih s sklopitvijo membran
The aim of treatment to reduce sugar content (“the treatment”) is to remove sugar from a must by membrane coupling linking microfiltration or ultrafiltration to nanofiltration or reverse osmosis.
Cilj zmanjšanja vsebnosti sladkorja (v nadaljnjem besedilu ‚obdelava‘) je izločiti sladkor iz mošta s sklopitvijo membran, pri čemer se združita mikrofiltracija ali ultrafiltracija z nanofiltracijo ali reverzno osmozo.
The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must.
Pri obdelavi se količina zmanjša glede na količino in vsebnost sladkorja v sladkorni raztopini, izločeni iz začetnega mošta.
The processes must allow the content of must constituents other than the sugars to be preserved.
Pri navedenih postopkih se morajo ohraniti vsebnosti sestavin mošta, ki niso sladkorji.
The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them.
Zmanjšanje vsebnosti sladkorja v moštih izključuje popravek vsebnosti alkohola v vinih, ki izvirajo iz njih.
The treatment must not be used in conjunction with one of the enrichment operations provided for in Annex XVa to Regulation (EC) No 1234/2007.
Obdelava ni mogoča v kombinaciji s katerim od postopkov obogatitve iz Priloge XVa Uredbe (ES) št. 1234/2007.
The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought.
Obdelava poteka na določeni količini mošta glede na to, za koliko se želi zmanjšati vsebnost sladkorja.
The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane’s cut-off threshold.
Cilj prve faze je, po eni strani, pripraviti mošt za drugo fazo koncentriranja in, po drugi strani, ohraniti makromolekule, ki so večje od praga prepustnosti membrane.
This stage may be carried out by ultrafiltration.
To fazo je mogoče izvesti z ultrafiltracijo.
The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis.
Permeat, pridobljen med prvo fazo obdelave, se nato skoncentrira z nanofiltracijo ali reverzno osmozo.
The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must.
Začetna voda in zlasti organske kisline, ki z nanofiltracijo niso bile zadržane, se lahko znova dodajo v obdelani mošt.
The treatment must be carried out under the responsibility of an oenologist or qualified technician.
Obdelava se izvaja na odgovornost enologa ali usposobljenega tehnika.
The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof.
Uporabljene membrane morajo izpolnjevati zahteve iz uredb (ES) št. 1935/2004 in (EU) št. 10/2011 ter iz nacionalnih določb, sprejetih za njuno izvajanje.
Appendix 17
Dodatek 17
Requirements for deacidification by electro-membrane treatment
Zahteve za razkisanje z elektromembransko obdelavo
Electro-membrane treatment (“the treatment”) is a physical method for ionic must or wine extraction under the action of an electric field using anion-permeable membranes and bipolar membranes.
Elektromembranska obdelava (v nadaljnjem besedilu: obdelava) je fizična metoda izločanja ionov mošta ali vina ob delovanju električnega polja in uporabi membran, prepustnih za anione, in bipolarnih membran.
Using anion-permeable membranes and bipolar membranes allows the reduction in titration acidity and actual acidity (increase in pH) to be controlled.
Združitev membran, prepustnih za anione, in bipolarnih membran omogoča uravnavanje zmanjševanja titracijske in dejanske kislosti (povečanje pH).
The anionic membranes must be arranged so as to allow only the extraction of anions and in particular of organic acids of must and wine.
Anionske membrane morajo biti nameščene tako, da se lahko izločajo le anioni, zlasti organske kisline mošta ali vina.
The bipolar membranes must be impermeable to the anions and cations of must and wine.
Bipolarne membrane morajo biti neprepustne za anione in katione mošta ali vina.
The wine obtained from must or the acidified wine by this treatment must contain at least 1 g.l-1 of tartaric acid.
Vino, pridobljeno iz mošta ali vina, razkisanega s to obdelavo, mora vsebovati najmanj 1 g.l-1 vinske kisline.
Deacidification by membrane and acidification are mutually exclusive.
Razkisanje z uporabo membrane in dokisanje se med seboj izključujeta.
The process is to be carried out under the responsibility of an oenologist or qualified technician.
Obdelava se izvaja na odgovornost enologa ali usposobljenega tehnika.
OJ L 12, 15.1.2011, p. 1.’;
UL L 12, 15.1.2011, str. 1.“
In Annex I B to Regulation (EC) No 606/2009, point 2 of Part A is amended as follows:
V delu A Priloge I B k Uredbi (ES) št. 606/2009 se točka 2 spremeni:
in point (d), the following indent is added:
v točki (d) se doda naslednja alinea:
wines from Italy of the “aleatico” type entitled to the protected designation of origin “Pergola” and the traditional expression “passito”;’;
vina vrste ‚aleatico‘, ki izvirajo iz Italije in so upravičena do zaščitene označbe porekla ‚Pergola‘ ter do tradicionalne oznake ‚passito‘.“;
in point (e), the sixth indent is replaced by the following:
v točki (e) se šesta alinea nadomesti z naslednjim:
wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as “Tokaji máslás”, “Tokaji fordítás”, “Tokaji aszúeszencia”, “Tokaji eszencia”, “Tokaji aszú” or “Töppedt szőlőből készült bor” or “Jégbor”,’.
vina, ki izvirajo iz Madžarske in so upravičena do zaščitene označbe porekla ter v skladu z madžarskimi predpisi, nosijo oznako ‚Tokaji máslás‘, ‚Tokaji fordítás‘, ‚Tokaji aszúeszencia‘, ‚Tokaji eszencia‘, ‚Tokaji aszú‘, ‚Töppedt szőlőből készült bor‘ ali ‚Jégbor‘,“.
The third paragraph of point 10 of Part A of Annex II to Regulation (EC) No 606/2009 is replaced by the following:
V Prilogi II k Uredbi (ES) št. 606/2009 se tretji pododstavek točke 10 dela A nadomesti z naslednjim:
‘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 inevitable gaseous exchanges with the carbon dioxide from the alcoholic fermentation of the cuvée do not increase the pressure of carbon dioxide contained in sparkling wines.’
„Uporaba ogljikovega dioksida pri postopku pretakanja s protipritiskom je dovoljena pod nadzorom in pod pogojem, da se zaradi neizogibne izmenjave plinov z ogljikovim dioksidom, ki izvira iz alkoholnega vrenja cuvéeja, ne poviša pritisk ogljikovega dioksida v penečih vinih.“
In Annex IV to Regulation (EC) No 606/2009, points (a) to (e) of Part B are deleted.
V delu B Priloge IV k Uredbi (ES) št. 606/2009 se črtajo točke (a) do (e).