natgillin/translations-raw huggingface dataset:
the acetoin content must be at least 100 mg/l,
Okus ima zelo uravnotežen sladko kisel okus, zelo obstojen v ustih.
for Pedro Ximénez and muscatel sweet vinegars, the reducing sugar content must be at least 70 g/l.
Sladki kis Moscatel
The protected vinegars have the following organoleptic characteristics:
Videz kis je gost, bister in bleščeč, z bolj ali manj izrazito mahagonijevo barvo.
Visual phase clean and bright colour, ranging from amber to intense mahogany, almost jet.
Arome sorte, po kateri je dobil ime, retronazalno postanejo močnejše.
Olfactory phase soft acetic acid aromas with notes of oak wood, fragrance of esters, especially of ethyl acetate, and spicy, roasted and empyreumatic notes.
Surovine (samo za predelane proizvode)
Gustative phase soft, balanced flavour, glyceric with high persistence in the mouth.
Vrste vinskega kisa „Vinagre de Montilla-Moriles“ se pridobivajo izključno iz certificiranih vin z ZOP „Montilla-Moriles“, ki se jim po potrebi doda grozdni mošt, pri katerem je vrenje ustavljeno z dodatkom alkohola.
Sweet Pedro Ximénez vinegar
Mošt je treba pridobivati iz grozdja sort „Pedro Ximénez“ ali „Moscatel“, sušenega na slami ali ne, odvisno od primera, in mora biti prav tako certificiran z ZOP „Montilla-Moriles“.
Visual phase syrupy, clean and bright, with colour ranging from intense mahogany to jet, with light, violet highlights.
Krma (samo za proizvode živalskega izvora)
Gustative phase well-balanced, bitter-sweet flavour, with high persistence in the mouth.
Pridelava vina in mošta ter kisanje in zorenje potekajo na opredeljenem geografskem območju.
Muscatel sweet vinegar
Vsebnost alkohola v vinu se pri kisanju z delovanjem ocetnokislinskih bakterij spremeni v ocetno kislino.
Visual phase syrupy, clean and bright, with mahogany colours of varying intensity.
Obstajata dva različna postopka pridelave kisa „Vinagre de Montilla-Moriles“:
Olfactory phase intense aromas of muscatel grapes, which balance the acetic-acid, ethyl-acetate and oak-wood aromas.
postopek, ki se izvaja v tako imenovanih „Bodegas de Elaboración de Vinagre“ (kleti za pridelavo kisa) z uporabo industrijskih metod ali potopno metodo;
Gustative phase very well-balanced, bitter-sweet flavour, with high persistence in the mouth.
postopek, ki se izvaja v tako imenovanih „Bodegas de envejecimiento y crianza de vinagre“ (kleti za staranje in zorenje kisa) po tradicionalni metodi ali metodi z imobilizirano kulturo.
Aromas of the variety that gives these vinegars their name are reinforced retronasally.
Posebna pravila za rezanje, ribanje, pakiranje itn.
Raw materials (for processed products only)
Stekleničenje vrst kisa, zaščitenih z ZOP „Vinagre de Montilla-Moriles“, mora potekati izključno v kleteh, ki jih je regulativni svet vpisal v svoje registre ali ki so navedene na ustreznem seznamu polnilnic zaščitenih proizvodov, ali v obratih, ki jih je za to predhodno odobril regulativni svet.
‘Vinagre de Montilla-Moriles’ vinegars are obtained exclusively from certified ‘Montilla-Moriles’ PDO wines, with or without the addition of grape must with fermentation arrested by the addition of alcohol.
Zapakirani kis smejo dati v promet in prodajati samo registrirane kleti, in sicer v steklenih ali drugih embalažah, ki ne škodijo njegovi kakovosti ali slovesu.
The must has to be from grapes or raisined grapes, as the case may be, of the Pedro Ximénez and muscatel varieties certified as ‘Montilla-Moriles’ PDO.
Med ustreznimi materiali za izdelavo embalaže, namenjene končnemu potrošniku, so dovoljeni samo steklo, keramika ali drugi plemeniti materiali za živila, ki ne spremenijo fizikalno-kemijskih in senzoričnih lastnosti proizvoda.
Feed (for products of animal origin only)
Posebna pravila za označevanje
Specific steps in production that must take place in the identified geographical area
Na etiketah morata biti obvezno oznaka „Vinagre de Montilla-Moriles“ in navedba vrste zadevnega kisa.
The production of the wine and the must and the acetification and maturing of the vinegar are carried out in the defined geographical area.
Vse vrste pakiranj, ki se uporabljajo pri trženju kisa, morajo biti opremljene z nalepkami z jamstvom ali značilnimi oštevilčenimi žigi, ki jih dodeli regulativni svet, ali po potrebi z oštevilčenimi etiketami in sekundarnimi etiketami, tudi za to, da uporabljene embalaže ne bi bilo mogoče znova uporabiti po njenem odprtju.
Acetification involves the transformation of the alcoholic content of the wine into acetic acid through the action of acetic acid bacteria.
Jedrnata opredelitev geografskega območja
Two methods are used to produce ‘Vinagre de Montilla-Moriles’:
Geografsko območje obsega celotne občine: Montilla, Moriles, Doña Mencía, Montalbán, Monturque, Puente Genil in Nueva Carteya; obsega tudi dele občin: Aguilar de la Frontera, Baena, Cabra, Castro del Río, Espejo, Fernán Núñez, La Rambla, Lucena, Montemayor, Córdoba in Santaella.
in ‘Bodegas de Elaboración de Vinagre’ (vinegar-production cellars) using industrial production methods or submerged fermentation;
Geografsko območje ZOP sovpada z območjem zorenja kisa z ZOP „Vinagre de Montilla-Moriles“.
in ‘Bodegas de envejecimiento y crianza de vinagre’ (vinegar-ageing and maturing cellars) using the traditional method or surface fermentation.
Povezava z geografskim območjem
Specific rules concerning slicing, grating, packaging, etc.
Značilnosti geografskega območja
The bottling of vinegars covered by the ‘Vinagre de Montilla-Moriles’ PDO must take place exclusively in cellars entered in the register held by the Regulatory Board or included in the corresponding list of packers of protected products or, failing this, in installations that have been authorised by the Regulatory Board.
1- Surovine
Vinegar may be placed into circulation and sold solely by registered producers in containers made of glass or other materials that do not affect its quality or reputation.
Vrste kisa z ZOP „Vinagre de Montilla-Moriles“ se pridelujejo izključno iz certificiranih vin in mošta z ZOP „Montilla-Moriles“.
The vinegar may be made available to the final consumer only in glass or ceramic packaging or packaging made of other inert materials for food use that do not modify the physico-chemical and organoleptic characteristics of the product.
Vsebnost alkohola v navedenih vinih je najmanj 15-odstotna.
Specific rules concerning labelling
Za zorenje se uporabljajo sodi („botas“ v lokalnem narečju) iz lesa ameriškega hrasta, ki so bili predhodno prepojeni z vinom z ZOP „Montilla-Moriles“.
Labels must bear the words ‘Vinagre de Montilla-Moriles’ and specify the type of vinegar concerned.
Ker so bile v sodih več let vrste vina „generosos“ (mutirana vina), so se ti preželi z značilnostmi tovrstnih vin.
All the packaging used to market the vinegar must have quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered labels or secondary labels, provided that the mechanism concerned cannot be used again once broken.
Sodi niso nikoli novi.
Concise definition of the geographical area
2- Človeški dejavniki
The geographical area includes the whole of the municipalities of Montilla, Moriles, Doña Mencía, Montalbán, Monturque, Puente Genil and Nueva Carteya; and part of the municipalities of Aguilar de la Frontera, Baena, Cabra, Castro del Río, Espejo, Fernán Núñez, La Rambla, Lucena, Montemayor, Córdoba and Santaella.
Vinski kis se tradicionalno prideluje na območju označbe porekla „Montilla-Moriles“ kot stranski proizvod, stara pa se po istih metodah zorenja, ki jih lahko uporabljajo le pridelovalci s potrebnimi znanjem in veščinami v zvezi z zorenjem vin „generosos“ z navedenega območja, ki so se prenašale iz roda v rod.
The geographical area of the PDO is the same as the area for maturing ‘Montilla-Moriles’ PDO.
3- Kleti
Link with the geographical area
Kleti za staranje so zgrajene na odprtih vzpetinah, njihova orientacija pa omogoča izkoristek najmanjšega števila potrebnih ur osončenosti in najvišjo stopnjo vlage.
Specificity of the geographical area
S to arhitekturno zasnovo kleti se ustvari popolna mikroklima tik nad tlemi, ki jo omogoča kombinacija različnih elementov, kot so dvokapnice, zidovi, ki s skoraj enometrsko debelino zagotavljajo izolacijo, zelo visoke strehe, podprte z oboki in stebri, ter visoka okna, ki preprečujejo neposredno izpostavljenost hrastovih sodov dnevni svetlobi.
1 — The raw material
Posebnosti proizvoda
‘Vinagre de Montilla-Moriles’ PDO vinegars are produced exclusively from certified ‘Montilla-Moriles’ PDO wines and musts.
Posebnosti kisa „Vinagre de Montilla-Moriles“ so barvna paleta, ki prehaja med jantarjevo in izrazito mahagonijevo barvo, aromatska raznolikost, ki združuje vinsko in lesno noto s pridihom alkohola, ter velika obstojnost v ustih.
These wines have an alcoholic content of at least 15 % vol.
Z analitskega vidika sta značilni zelo visoka vsebnost acetoina ter visoka vsebnost topne suhe snovi in pepela.
The vinegar is matured in casks of American oak, known locally as ‘botas’, which have previously been seasoned with ‘Montilla-Moriles’ PDO wines.
Vzročna povezava med geografskim okoljem in kakovostjo ali značilnostmi proizvoda (pri ZOP) oziroma določeno kakovostjo, slovesom ali drugimi značilnostmi proizvoda (pri ZGO)
The liqueur wines they have contained over many years have impregnated the casks with their characteristics.
Kis ima zaradi najmanj 15-odstotne vsebnosti alkohola v vinih, uporabljenih kot surovina, značilno vinsko in alkoholno noto.
New casks are never used.
Tradicionalne metode staranja, imenovane „criaderas y soleras“ ali „añada“ (po letnikih), omogočajo odločilne razlike v aromatski raznolikosti zaščitenih vrst kisa, ki se izražajo na njihovi senzorični in analitski ravni, kot so višja vsebnost acetoina, višjih alkoholov in estrov.
2 — Human factors
Temperatura v kleteh ZOP „Vinagre de Montilla-Moriles“ omogoča počasno oksidacijo spojin v kisu.
Wine vinegar has traditionally been produced as a by-product in the ‘Montilla-Moriles’ area and aged using the same maturing systems, which requires the expertise and knowledge of the maturing of liqueur wines acquired by the area's winemakers and handed down from generation to generation.
Sorazmerna vlažnost vpliva na izhlapevanje različnih sestavin prek lesa, zlasti vode, alkohola in ocetne kisline, kar spodbuja proces koncentracije različnih sestavin kisa.
3 — The cellars
Ker sodi niso nikoli novi, je sproščanje sestavin iz lesa precej počasno, stopnje sproščanja taninov so nižje, arome po vaniliji pa blažje.
The ageing cellars are located in open areas on high ground and their orientation ensures the minimum hours of sunlight necessary and maximum humidity.
Sodi, v katerih je bilo vino veliko let, imajo poleg tega rahlo zamašene pore, zato je postopek staranja z oksidacijo počasnejši, izguba arom pa manjša.
This design creates a perfect microclimate at floor-level in the cellars, thanks to the combination of several elements, such as gabled roofs, walls almost 1 metre thick to provide insulation, very high ceilings supported by pillars and arches and high windows that prevent direct light falling on the oak casks.
Taninske snovi, kvercitrin, hemiceluloza in lignin v lesu preidejo v kis in podaljšajo njegovo obstojnost v ustih, spremenijo njegovo suho snov in kislost ter potemnijo njegovo barvo, dokler ne nastanejo odtenki, značilni za proizvod, in značilne lesne arome.
Specificity of the product
Številne kemične spojine v kisu počasi oksidirajo, hitrost reakcije pa je odvisna od poroznosti lesa.
The specific character of ‘Vinagre de Montilla-Moriles’ is provided by its range of colours, between amber and intense mahogany, its aromatic complexity, combining notes of wine and wood with alcohol highlights, and high persistence in the mouth.
Pospešene so reakcije esterifikacije in povezovanja različnih kemičnih spojin; vsebnosti acetoina so zelo visoke, zlasti v vrstah kisa, staranih po metodi „criaderas y solera“; pospešen je nastanek aromatskih spojin, med njimi zlasti etilnega acetata, višjih alkoholov in njihovih stranskih proizvodov, aldehidov, estrov in etrov.
It contains very high levels of acetoin and a significant concentration of soluble dry extract and ash.
Nekatere spojine, zlasti iz vode, izhlapijo, zato nastane velika koncentracija nekaterih sestavin, kot so pepel, aminokisline, ocetna kislina itd. Navedeni proces koncentracije je pomemben zlasti pri sladkih kisih, pri katerih povzroči precej višjo vsebnost pepela in suhe snovi kot pri suhih kisih.
Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)
Sklic na objavo specifikacije proizvoda
The alcoholic content of 15 % vol. or more of the wine used as the raw material gives typical wine and alcohol notes.
(Člen 5(7) Uredbe (ES) št. 510/2006 [2])
The traditional ageing systems, known as ‘criaderas y solera’ or ‘añada’ (vintage), create decisive differences in the aromatic complexity of the protected vinegars, which are manifested in their analytical and organoleptic properties, such as high acetoin, higher-alcohol and ester contents.
Celotno besedilo proizvodne specifikacije je na voljo na spletni strani:
The temperatures in the ‘Vinagre de Montilla-Moriles’ PDO cellars allow slow oxidation of the components of the vinegar.
UL L 93, 31.3.2006, str. 12, nadomeščena z Uredbo (EU) št. 1151/2012 Evropskega parlamenta in Sveta z dne 21. novembra 2012 o shemah kakovosti kmetijskih proizvodov in živil (UL L 343, 14.12.2012, str. 1)
The relative humidity affects the evaporation of the different components through the wood, mainly water, alcohol and acetic acid, and favours the concentration of the components of the vinegar.
Nadomeščena z Uredbo (EU) št. 1151/2012.
Since the casks are never new, components are transferred from the wood fairly slowly, the transfer of tannins is reduced and vanilla aromas are more subtle.
Uredba (EU) št. 1151/2012 je začela veljati 3. januarja 2013.
In addition, because they have for years contained wines, the pores of the casks have become slightly clogged up, making oxidative ageing slower and reducing the loss of aromas.
Razveljavila in nadomestila je Uredbo Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [2].
Tannins, quercitrin, hemicellulose and lignin pass from the wood to the vinegar, strengthening its persistence in the mouth, modifying its dry extract and its acidity and darkening its colour, producing the tones that characterise the product and imparting aromas characteristic of the wood.
„Añada“
Various chemical compounds in the vinegar oxidise slowly, their rate of reaction depending on the porosity of the wood.
statično staranje traja najmanj tri leta.
Certain components, in particular water, evaporate, which leads to a significant concentration of certain components, such as ash, amino acids, acetic acid, etc.
če zorenje v sodih traja najmanj šest mesecev,
This concentration is particularly significant in sweet vinegars and so the ash and dry-extract contents are much higher than in dry vinegars.
„Reserva“
Reference to publication of the specification
če zorenje v sodih traja najmanj dve leti,
[Article 5(7) of Regulation (EC) No 510/2006 [2]]
„Gran Reserva“
OJ L 93, 31.3.2006, p.
ki se mu med postopkom zorenja doda mošt iz grozdja sorte Moscatel, posušenega na slami ali ne.
12.
Vonj ima izrazite arome grozdja sorte Moscatel, ki se uravnoteženo mešajo z aromami ocetne kisline, etilnega acetata in hrastovine.
Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs (OJ L 343, 14.12.2012, p.
Okus ima zelo uravnotežen sladko kisel okus, zelo obstojen v ustih.
1).
ali na domači strani regionalnega ministrstva za kmetijstvo in ribištvo (Consejería de Agricultura y Pesca) (http://www.juntadeandalucia.es/agriculturaypesca/portal), pod rubriko „Industrias Agroalimentarias“/„Denominaciones de Calidad“.
Replaced by Regulation (EU) No 1151/2012.
Ime iz prvega odstavka opredeljuje proizvod skupine 1.8.
Regulation (EU) No 1151/2012 entered into force on 3 January 2013.
Ostali proizvodi iz Priloge I k Pogodbi (začimbe itn.) iz Priloge XI k Izvedbeni uredbi (EU) št. 668/2014.
It repealed and replaced Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [2].
ki se mu med postopkom zorenja doda mošt iz grozdja sorte Pedro Ximénez, posušenega na slami,
It should be noted, firstly, that t he said article [now Article 5 of Commission Implementing Regulation (EU) No 668/2014 [8]] does not preclude the registration of distinct products of the same type and, secondly, that Italy does not provide any evidence in support of its claims concerning the use of the name.
Potem ko izberete oddelek „Vinagres“, je vpogled v specifikacijo mogoč pod navedbo označbe kakovosti.
Council and Commission Decision (EU, Euratom) 2015/60
Sklep Sveta in Komisije (EU, Euratom) 2015/60
on the position to be taken on behalf of the European Union and the European Atomic Energy Community within the Association Council established by the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and Ukraine, of the other part, as regards the adoption of decisions of the Association Council on the Rules of Procedure of the Association Council and those of the Association Committee and of Sub-Committees, the establishment of two Sub-Committees, and the delegation of certain powers by the Association Council to the Association Committee in Trade configuration
o stališču, ki se sprejme v imenu Evropske unije in Evropske skupnosti za atomsko energijo v Pridružitvenem svetu, ustanovljenem s Pridružitvenim sporazumom med Evropsko unijo in Evropsko skupnostjo za atomsko energijo in njunimi državami članicami na eni strani ter Ukrajino na drugi strani v zvezi s sprejetjem sklepov Pridružitvenega sveta o poslovnikih Pridružitvenega sveta in Pridružitvenega odbora ter pododborov, ustanovitvijo dveh pododborov in prenosom določenih pooblastil Pridružitvenega sveta na Pridružitveni odbor v njegovi trgovinski sestavi
Having regard to the Treaty on the Functioning of the European Union, and in particular Article 217 in conjunction with Article 218(9) thereof,
ob upoštevanju Pogodbe o delovanju Evropske unije in zlasti člena 217 v povezavi s členom 218(9),
Article 486 of the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and Ukraine, of the other part [1] (‘the Agreement’), provides for provisional application of the Agreement in part.
Člen 486 Pridružitvenega sporazuma med Evropsko unijo in Evropsko skupnostjo za atomsko energijo in njunimi državami članicami na eni strani ter Ukrajino na drugi strani [1] (v nadaljnjem besedilu: Sporazum) določa začasno uporabo delov Sporazuma.
Article 4 of Council Decision 2014/295/EU [2] and Article 4 of Council Decision 2014/668/EU [3] specify which parts of the Agreement are or are to be applied provisionally.
Člen 4 Sklepa Sveta 2014/295/EU [2] in člen 4 Sklepa Sveta 2014/668/EU [3] določata, kateri deli Sporazuma se oziroma se bodo začasno uporabljali.
Pursuant to Article 462(3) of the Agreement, the Association Council is to be chaired in turn by a representative of the Union and a representative of Ukraine.
Na podlagi člena 462(3) Sporazuma Pridružitvenemu svetu izmenično predsedujeta predstavnik Unije in predstavnik Ukrajine.
Pursuant to Article 464(1) of the Agreement, the Association Council is to be assisted in the performance of its duties by an Association Committee and, pursuant to Article 465(1) of the Agreement, the Association Council is to determine in its rules of procedure the duties and functioning of the Association Committee.
Na podlagi člena 464(1) Sporazuma Pridružitvenemu svetu pri opravljanju njegovih nalog pomaga Pridružitveni odbor, na podlagi člena 465(1) Sporazuma pa Pridružitveni svet v svojem poslovniku določi naloge in delovanje Pridružitvenega odbora.
Pursuant to Article 466(2) of the Agreement, the Association Council may decide to set up any special committee or body in specific areas necessary for the implementation of the Agreement to assist the Association Council in carrying out its duties.
Na podlagi člena 466(2) Sporazuma se Pridružitveni svet za namene izvajanja Sporazuma lahko odloči za ustanovitev posebnega odbora ali organa na posebnih področjih, ki Pridružitvenemu svetu pomaga pri opravljanju njegovih nalog.
Pursuant to Article 466(3) of the Agreement, the Association Committee may also create sub-committees.
Na podlagi člena 466(3) Sporazuma lahko Pridružitveni odbor tudi ustanovi pododbore.
In accordance with Article 465(2) of the Agreement, the Association Council may delegate to the Association Committee any of its powers, including the power to take binding decisions.
V skladu s členom 465(2) Sporazuma lahko Pridružitveni svet na Pridružitveni odbor prenese katero koli pooblastilo, tudi pooblastilo za sprejemanje zavezujočih odločitev.
The Association Council should delegate the power to update or amend the Annexes to the Agreement which relate to Chapters 1 (Annexes I-C and I-D to the Agreement), 2 (Annex II to the Agreement) and 3, 5, 6 and 8 of Title IV (Trade and Trade-related Matters) of the Agreement, pursuant to Articles 463(3) and 465(2) of the Agreement, to the Association Committee in Trade configuration, as set out in Article 465(4) of the Agreement, to the extent that there are no specific provisions in those Chapters relating to the updating or the amendment of those Annexes.
Pridružitveni svet bi moral prenesti na Pridružitveni odbor v trgovinski sestavi, kot je določen v členu 465(4) Sporazuma, pooblastilo za posodobitev ali spremembo prilog k Sporazumu, ki se nanašajo na poglavje 1 (Prilogi I-C in I-D Sporazuma), poglavje 2 (Priloga II k Sporazumu) ter poglavja 3, 5, 6 in 8 naslova IV (Trgovina in z njo povezane zadeve Sporazuma), in sicer na podlagi člena 463(3) in člena 465(2) Sporazuma, če ni posebne določbe v teh poglavjih o dopolnitvi ali spremembi navedenih prilog.
In order to ensure the effective implementation of the Agreement, the Rules of Procedure of the Association Council and those of the Association Committee and of Sub-Committees should be adopted as soon as possible and it should be possible to adopt them by written procedure.
Da bi zagotovili učinkovito izvajanje Sporazuma, bi bilo treba poslovnik Pridružitvenega sveta in poslovnik Pridružitvenega odbora ter pododborov sprejeti čim prej, sprejetje pa bi moralo biti mogoče s pisnim postopkom.
The position to be taken on behalf of the European Union and the European Atomic Energy Community within the Association Council established by Article 464 of the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and Ukraine, of the other part, shall be based on the draft decisions of the Association Council attached to this Decision as regards:
Stališče, ki se v imenu Evropske unije in Evropske skupnosti za atomsko energijo sprejme v okviru Pridružitvenega sveta, ustanovljenega s členom 464 Pridružitvenega sporazuma med Evropsko unijo in Evropsko skupnostjo za atomsko energijo in njunimi državami članicami na eni strani ter Ukrajino na drugi strani, temelji na osnutku sklepov Pridružitvenega sveta, priloženih k temu sklepu, v zvezi s:
the adoption of the Rules of Procedure of the Association Council and those of the Association Committee and of Sub-Committees,
sprejetjem poslovnikov Pridružitvenega sveta ter Pridružitvenega odbora in pododborov,
the delegation of certain powers by the Association Council to the Association Committee in Trade configuration, as set out in Article 465(2) of the Agreement.
prenosom določenih pooblastil Pridružitvenega sveta na Pridružitveni odbor v trgovinski sestavi, kot je določen v členu 465(2) Sporazuma.