natgillin/translations-raw huggingface dataset:
p) obdelava pod pogoji, ki se posebej določijo:
(p) treatment, subject to conditions to be laid down:
- delno prevretega grozdnega mošta, namenjenega za neposredno prehrano ljudi, belega vina in roze vina s kalijevim heksacianoferatom,
- of grape must in fermentation intended for direct human consumption as such, white wines and rosé wines with potassium ferrocyanide;
- rdečih vin s kalijevim heksacianoferatom ali kalcijevim fitatom;
- of red wines with potassium ferrocyanide or with calcium phytate;
q) dodajanje metavinske kisline v določenih mejah;
(q) addition of metatartaric acid, within certain limits;
r) uporaba gumiarabikuma;
(r) use of acacia;
s) uporaba DL vinske kisline, imenovane tudi grozdna kislina, ali njene nevtralne kalijeve soli za obarjanje presežnega kalcija pod pogoji, ki se posebej določijo;
(s) use of DL tartaric acid, also called racemic acid, or of its neutral salt of potassium, subject to conditions to be laid down, for precipitating excess calcium;
t) uporaba za izdelavo penečih vin, dobljenih z vrenjem v steklenicah in pri katerem se usedline odstranijo z degoržiranjem:
(t) use, for the manufacture of sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging:
- kalcijevega alginata
- of calcium alginate
- kalijevega alginata;
- of potassium alginate;
u) uporaba kvasovk za proizvodnjo vina, suhih ali v vinski suspenziji, za proizvodnjo penečega vina;
(u) use of yeasts for wine production, dry or in wine suspension, for the production of sparkling wine;
v) dodajanje tiamina in amonijevih soli osnovnim vinom pri proizvodnji penečih vin, za vzpodbujanje rasti kvasovk, pod naslednjimi pogoji:
(v) addition, in the production of sparkling wine, of thiamine and ammonium salts to the basic wines, to encourage the growth of yeasts, subject to the following conditions:
- za hranljive soli diamonijev sulfat v določenih mejah,
- for nutritive salts, diammonium phosphate or ammonium phosphate, within certain limits,
- za pospeševalce rasti tiamin v obliki tiamin hidroklorida (v določenih mejah);
- for growth factors, thiamine in the form of thiamine hydrochloride, within certain limits;
w) uporaba ploščic iz čistega parafina, impregniranih z alilizotiocianatom, za ustvarjanje sterilne atmosfere, le v državah članicah, v katerih je to tradicionalno in če tega ne prepoveduje nacionalni zakon, ki določa, da se uporabljajo le v posodah, ki držijo več kot 20 litrov in da ni sledov alilizotiocianata v vinu;
(w) use of discs of pure paraffin impregnated with allyl isothiocyanate to create a sterile atmosphere, solely in Member States in which it is traditional and so long as it is not forbidden by national law, provided that they are used only in containers holding more than 20 litres and that there is no trace of allyl isothiocyanate in the wine;
- kalcijevega tartrata v določenih mejah in pod pogoji, ki se posebej določijo;
- calcium tartrate, within certain limits and subject to conditions to be determined;
y) uporaba bakrovega sulfata za odstranjevanje napak v okusu ali vonju vina (v določenih mejah);
(y) use of copper sulphate to eliminate defects of taste or smell in the wine, within certain limits;
z a) uporaba preparatov iz celičnih sten kvasovk v določenih mejah;
(za) use of preparations of yeast cell wall, within certain limits;
z b) uporaba polivinilpolipirolidona v določenih mejah in pod pogoji, ki se posebej določijo;
(zb) use of polyvinylpolypyrrolidone, within certain limits and subject to conditions to be determined;
z c) uporaba mlečnih bakterij v vinski suspenziji pod pogoji, ki se posebej določijo;
(zc) use of lactic bacteria in a vinous suspension, subject to conditions to be determined;
z d) dodajanje karamela v skladu z Direktivo 94/36/ES Evropskega parlamenta in Sveta z dne 30. junija 1994 o barvilih, ki se uporabljajo v živilih(1), za ojačanje barve likerskih vin ter vin z zaščiteno označbo porekla ali zaščiteno geografsko označbo;
(zd) addition of caramel within the meaning of Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs 1 to reinforce the colour of liqueur wines and quality liqueur wines spr;
z e) dodajanje lizocima v določenih mejah in pod pogoji, ki se posebej določijo.
(ze) addition of lysozme, within certain limits and subject to conditions to be determined;
z f) dodajanje vinom dimetilkarbonata za zagotavljanje mikrobiološke stabilnosti v določenih mejah in pod pogoji, ki se posebej določijo;
(zf) addition of dimethylcarbonate (DMDC) to wines for microbiological stabilisation, within certain limits and subject to conditions to be determined;
z g) dodajanje manoproteine iz vinskih kvasovk za zagotavljanje stabilnosti vina na vinski kamen in beljakovine.
(zg) addition of yeast mannoproteins for the tartaric and protein stabilisation of wine.
Enološki postopki in obdelave, ki se uporabljajo za proizvode, navedene v uvodnem stavku točke 3, le pod pogoji za uporabo, ki se posebej določijo:
Oenological practices and processes that can be used for the products referred to in the introductory sentence to paragraph 3, solely subject to conditions of use to be determined:
a) dodajanje kisika;
(a) addition of oxygen;
b) elektrodializna obdelava za zagotavljanje stabilnosti na vinski kamen;
(b) electrodialysis treatment to ensure the tartaric stabilisation of the wine;
c) uporaba ureaze za znižanje stopnje sečnine v vinu.
(c) use of urease to reduce the level of urea in the wine;
d) zlivanje vina na droži, žganje iz grozdnih tropin ali prešano kvašo iz aszuja, kjer se ta postopek tradicionalno uporablja za proizvodnjo tokajev Forditàs ali tokajev Màslàs v madžarski regiji Tokajhegyalja, pod pogoji, ki se posebej določijo;
(d) pouring of wine on to lees, grape marc or pressed aszú pulp where this practice is traditionally used for the production of ‘Tokaji fordítás’ and ‘Tokaji máslás’ in the Tokaj region of Hungary , subject to conditions to be determined;
e) uporaba hrastovega lesa pri obdelavi vina in mošta.
(e) use of oak chips in the preparation of wines and musts.
_______ 1 UL L 237, 10.09.94, str.
_______ 1 OJ L 237, 10.9.1994, p.
Treba je ohraniti tradicionalne enološke postopke.
Traditional oenological processes should be retained.
PRILOGA V, TOČKA A
ANNEXE V, POINT A
Če je zaradi podnebnih razmer v nekaterih vinorodnih conah Skupnosti v skladu s Prilogo IX treba, lahko zadevne države članice dovolijo dodatek k naravnemu volumenskemu deležu alkohola v svežem grozdju, grozdnem moštu, delno prevretem grozdnem moštu in delno prevretem mladem vinu, pridobljenih iz sort vinske trte iz prvega pododstavka člena 18(1).
Where climatic conditions have made it necessary in certain wine-growing zones of the Community in accordance with Annex IX, the Member States concerned may allow to supplement the natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine obtained from the wine grape varieties referred to in the first subparagraph of Article 18(1).
Povečanje naravnega volumenskega deleža alkohola se doseže z uporabo enoloških postopkov iz točke B in ne sme preseči naslednjih mejnih vrednosti:
The increase in natural alcoholic strength by volume shall be achieved by means of the oenological practices referred to in point B and shall not exceed the following limits:
(a) 2 vol. % v vinorodnih conah A in B v skladu s Prilogo IX;
(a) 2% vol. in wine-growing zones A and B in accordance with Annex IX;
(a) 3,5 vol. % v vinorodnih conah A in 2,5 vol. % v vinorodnih conah B v skladu s Prilogo IX;
(a) 3.5% vol. in wine-growing zones A and 2.5% in wine-growing zones B in accordance with Annex IX;
(b) 1 vol. % v vinorodni coni C v skladu s Prilogo IX.
b) 1% vol. in wine-growing zones C in accordance with Annex IX.
(b) 2 vol. % v vinorodni coni C v skladu s Prilogo IX.
(b) 2% vol. in wine-growing zones C in accordance with Annex IX.
V letih z izjemno neugodnimi vremenskimi razmerami se po postopku iz člena 104(1) lahko mejne vrednosti za povečanje deleža alkohola iz točke 2 dvignejo do vrednosti 3 vol. % v vinorodnih conah A in B v skladu s Prilogo IX.
In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A and B in accordance with Annex IX.
Po študiji vplivov reforme, ki jo Evropska komisija pripravi leta 2012, se lahko sprejmejo ukrepi, s katerimi se bodo postopno znižale mejne vrednosti za povišanje volumenskega deleža alkohola, določene v odstavkih 2 in 3 do 2 % vol. v vinorodnih conah A in B ter 1 % vol. v vinorodnih conah C.
Following the impact study into the reform carried out by the European Commission in 2012, measures may be adopted gradually to reduce the increases in alcoholic strength by volume laid down in paragraphs 2 and 3 to, respectively, 2% vol. in wine-growing zones A and B and 1% vol. in wine-growing zones C.
PRILOGA V, TOČKA B, ODSTAVEK 1
ANNEXE V, POINT B, PARAGRAPH 1
Povečanje naravnega volumenskega deleža alkohola iz točki A se opravi:
The increase in natural alcoholic strength by volume provided for in point A shall only be effected:
(a) za sveže grozdje, delno prevreti grozdni mošt ali delno prevreto mlado vino z dodajanjem zgoščenega grozdnega mošta ali prečiščenega zgoščenega grozdnega mošta;
(a) in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding concentrated grape must or rectified concentrated grape must;
(a) za sveže grozdje, delno prevreti grozdni mošt ali delno prevreto mlado vino z dodajanjem zgoščenega grozdnega mošta ali prečiščenega zgoščenega grozdnega mošta ali saharoze v vinorodnih conah, v katerih je njena uporaba tradicionalno dovoljena ;
(a) in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding concentrated grape must or rectified concentrated grape must or sucrose, in those wine-growing zones where the use of sucrose is traditionally allowed ;
(b) za grozdni mošt z dodajanjem zgoščenega grozdnega mošta ali prečiščenega zgoščenega grozdnega mošta ali z delno koncentracijo, vključno z obratno osmozo;
(b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis;
(b) za grozdni mošt z dodajanjem zgoščenega grozdnega mošta ali prečiščenega zgoščenega grozdnega mošta ali z delno koncentracijo, vključno z obratno osmozo ali saharoze v vinorodnih conah, v katerih je njena uporaba tradicionalno dovoljena ;
(b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis or sucrose, in those wine-growing zones where the use of sucrose is traditionally allowed ;
(c) za vina z delnim zgoščevanjem s hlajenjem.
(c) in respect of wine, by partial concentration through cooling.
Dodajanje saharoze iz odstavka 1(a) in (b) je dovoljeno le s suhim sladkanjem in le v vinorodnih regijah, v katerih se izvaja tradicionalno v skladu s predpisi, veljavnimi na dan 8. maja 1970, v primerih ko je zaradi izjemno neugodnih vremenskih razmer ta praksa potrebna za dosego minimalnega volumenskega deleža alkohola.
The addition of sucrose provided for in paragraph 1 (a) and (b) may only be performed by dry sugaring and only in wine-growing regions in which it is traditionally practiced in accordance with legislation in force on 8 May 1970, in cases where, owing to unfavourable climatic conditions, this practice is necessary in order to obtain the minimum alcohol strength.
PRILOGA V, ODSTAVEK 4, TOČKA B
ANNEX V, POINT (B), PARAGRAPH 4, POINT (A)
(a) v vinorodni coni A v skladu s Prilogo IX za več kakor 11,5 vol. % ,
(a) in wine-growing zone A in accordance with Annex IX , to more than 11.5% vol.,
(a) v vinorodni coni A za več kakor 12 vol. % ,
(a) in wine-growing zone A to more than 12% vol.,
PRILOGA V, ODSTAVEK 4, TOČKA B
ANNEX V, POINT (B), PARAGRAPH 4, POINT (B)
(b) v vinorodni coni B v skladu s Prilogo IX za več kakor 12 vol. % ,
(b) in wine-growing zone B in accordance with Annex IX , to more than 12% vol.,
(b) v vinorodni coni B za več kakor 12,5 vol. % ,
(b) in wine-growing zone B to more than 12.5% vol.,
PRILOGA V, ODSTAVEK 4, TOČKA C
ANNEX V, POINT (B), PARAGRAPH 4, POINT (C)
(c) v vinorodnih conah C I (a) in C I (b) v skladu s Prilogo IX za več kakor 12,5 vol. % ,
(c) in wine-growing zone C I (a) and C I (b) in accordance with Annex IX , to more than 12.5% vol.,
(c) v vinorodnih conah C I (a) in C I (b) za več kakor 13 vol. % ,
(c) in wine-growing zone C I (a) and C I (b) to more than 13% vol.,
PRILOGA V, ODSTAVEK 4, TOČKA D
ANNEX V, POINT (B), PARAGRAPH 4, POINT (D)
(d) v vinorodni coni C II v skladu s Prilogo IX za več kakor 13 vol. % in
(d) in wine-growing zone C II in accordance with Annex IX to more than 13% vol., and
(d) v vinorodni coni C II za več kakor 13 vol. % ,
(d) in wine-growing zone C II to more than 13% vol., and
PRILOGA V, ODSTAVEK 4, TOČKA E
ANNEX V, POINT (B), PARAGRAPH 4, POINT (E)
(e) v vinorodni coni C III v skladu s Prilogo IX za več kakor 13,5 vol. %.
(e) in wine-growing zone C III in accordance with Annex IX to more than 13.5% vol.
(e) v vinorodni coni C III za več kakor 13,5 vol. %.
(e) in wine-growing zone C III to more than 13.5% vol.
PRILOGA V, ODSTAVEK 5, TOČKA A
ANNEX V, POINT (B), PARAGRAPH 5, POINT (A)
(a) pri rdečem vinu povečajo skupni volumenski delež alkohola v proizvodih iz točke 4 do 12 vol. % v vinorodni coni A in do 12,5 vol. % v vinorodni coni B v skladu s Prilogo IX.
(a) for red wine raise the upper limit of total alcoholic strength by volume of the products referred to in point 4 to 12% vol. in wine-growing zone A and 12.5% vol. in wine-growing zone B in accordance with Annex IX;
(a) povečajo skupni volumenski delež alkohola v proizvodih iz točke 4 do 12 vol. % v vinorodni coni A in do 12,5 vol. % v vinorodni coni B v skladu s Prilogo IX.
(a) raise the upper limit of total alcoholic strength by volume of the products referred to in point 4 to 12% vol. in wine-growing zone A and 12.5% vol. in wine-growing zone B in accordance with Annex IX;
PRILOGA V, TOČKA B, ODSTAVEK 5 B
ANNEX V, POINT (B), PARAGRAPH 5, POINT (B)
(b) povečajo skupni volumenski delež alkohola v proizvodih iz točke 4 za proizvodnjo vin z označbo porekla v vinorodnih conah A in B do stopnje, ki jo določijo države članice.
(b) raise the total alcoholic strength by volume of the products referred to in point 4 for the production of wines with a designation of origin in wine-growing zones A and B to a level to be determined by Member States.
PRILOGA VI, TOČKA B, ODSTAVEK 5
ANNEX VI, POINT (B), PARAGRAPH 5
Ob upoštevanju katere koli drugačne odločitve, ki jo sprejme Svet v skladu z mednarodnimi obveznostmi Skupnosti, se sveže grozdje, grozdni mošt, delno prevreti grozdni mošt, zgoščeni grozdni mošt, prečiščeni zgoščeni grozdni mošt, grozdni mošt, katerega vrenje je zaustavljeno z dodatkom alkohola, grozdni sok in zgoščeni grozdni sok iz tretjih držav ne smejo niti predelati v vino niti vinu dodati na ozemlju Skupnosti.
Subject to any different decision the Council may take in accordance with the international obligations of the Community, fresh grapes, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, grape must with fermentation arrested by the addition of alcohol, grape juice and concentrated grape juice originating in third countries may not be turned into wine or added to wine in the territory of the Community.
Sveže grozdje, grozdni mošt, delno prevreti grozdni mošt, zgoščeni grozdni mošt, prečiščeni zgoščeni grozdni mošt, grozdni mošt, katerega vrenje je zaustavljeno z dodatkom alkohola, grozdni sok in zgoščeni grozdni sok z izvorom iz tretjih držav se ne smejo niti predelati v vino niti vinu dodati na ozemlju Skupnosti.
Fresh grapes, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, grape must with fermentation arrested by the addition of alcohol, grape juice and concentrated grape juice originating in third countries may not be turned into wine or added to wine in the territory of the Community.
V resoluciji z dne 15. februarja 2007 ( P6_TA(2007)0049 ) je Parlament navedel, da "zakonodaja Skupnosti ne bi smela dovoliti vinifikacije uvoženega mošta in njegovega mešanja z moštom, pridelanim v Skupnosti" (§ 61).
In accordance with the European Parliament resolution of 15 February 2007 ( P6_TA(2007)0049 ),'under Community law there should be a ban on the importation of fermented musts and on the mixing thereof with Community musts' (para.
PRILOGA VI, TOČKA C
ANNEX VI, POINT (C)
Ob upoštevanju katere koli drugačne odločitve, ki jo sprejme Svet v skladu z mednarodnimi obveznostmi Skupnosti, se rezanje vina iz tretje države z vinom Skupnosti in rezanje med vini iz tretjih držav na geografskem ozemlju Skupnosti prepovesta.
Subject to any different decision the Council may take in accordance with the international obligations of the Community, coupage of a wine originating in a third country with a Community wine and coupage between wines originating in third countries shall be prohibited in the Community.
Rezanje vina iz tretje države z vinom Skupnosti in rezanje med vini iz tretjih držav se na geografskem ozemlju Skupnosti prepovesta.
Coupage of a wine originating in a third country with a Community wine and coupage between wines originating in third countries shall be prohibited in the Community.
Treba je okrepiti prepoved za vinifikacijo mošta iz tretjih držav in rezanje vina iz tretjih držav z vinom Skupnosti.
The ban on turning musts from third countries into wine and on mixing third-country wines with Community wines must be strengthened.
PRILOGA VI, TOČKA D
ANNEX VI, POINT (D)
Čezmerno stiskanje grozdja se prepove.
Over-pressing of grapes shall be prohibited.
Ob upoštevanju lokalnih in tehničnih razmer države članice določijo najmanjšo količino alkohola, ki je v vsakem primeru večja od nič, ki jo vsebujejo tropine in droži po stiskanju grozdja.
Member States shall decide, taking account of local and technical conditions, the minimum quantity of alcohol, which shall in any case be higher than zero that shall be contained in the marc and the lees after pressing of the grapes.
Razen alkohola, žganih pijač in piquette se iz vinskih droži ali grozdnih tropin ne smejo proizvajati niti vina niti druge pijače za neposredno prehrano ljudi.
Except for alcohol, spirits and piquette, wine or any other beverage intended for direct human consumption shall not be produced from wine lees or grape marc.
Stiskanje vinskih droži in ponovna fermentacija grozdnih tropin za druge namene, kakor je destilacija ali proizvodnja piquette, sta prepovedana.
The pressing of wine lees and the re-fermentation of grape marc for purposes other than distillation or production of piquette is prohibited.
Filtriranje in centrifugiranje vinskih droži se ne šteje za stiskanje, če so pridobljeni proizvodi primerne pristne trgovske kakovosti.
Filtering and centrifuging of wine lees shall not be considered as pressing where the products obtained are of sound, genuine and merchantable quality.
Piquette se lahko, kadar njegovo proizvodnjo dopušča zadevna država članica, uporabi samo za destilacijo ali za lastno porabo v vinarjevi družini.
Piquette, where its production is authorised by the Member State concerned, shall be used only for distillation or for consumption in wine-producers’ households.
Vse fizične in pravne osebe ali skupine oseb, ki imajo stranske proizvode, jih morajo umakniti pod nadzorom in pogoji, ki jih je treba določiti po postopku iz člena 104(1).
Any natural or legal persons or groups of persons who hold by-products shall be required to dispose of them under supervision and subject to conditions to be determined in accordance with the procedure referred to in Article 104(1).
PRILOGA VII, TOČKA A
ARTICLE VII, POINT (A)
(a) za vinsko leto 2008/2009 (proračunsko leto 2009): 430 milijonov EUR,
(a) for the wine year 2008/2010 (2009 budget year): EUR 430 million
(a) za vinsko leto 2009/2010 (proračunsko leto 2009): 510.000.000 EUR,
(a) for the wine year 2009/2010 (2009 budget year): EUR 510 million
PRILOGA VII, TOČKA B
ARTICLE VII, POINT (B)
(b) za vinsko leto 2009/2010 (proračunsko leto 2010): 287 milijonov EUR,
(b) for the wine year 2009/2010 (2010 budget year): EUR 287 million
(b) za vinsko leto 2010/2011 (proračunsko leto 2010): 337.000.000 EUR,
(b) for the wine year 2010/2011 (2010 budget year): EUR 337 million
PRILOGA VII, TOČKA C)
ARTICLE VII, POINT (C)
(c) za vinsko leto 2010/2011 (proračunsko leto 2011): 184 milijonov EUR ,
(c) for the wine year 2010/2011 (2011 budget year): EUR 184 million
(c) za vinsko leto 2011/2012 (proračunsko leto 2011): 223 milijonov EUR ,
(c) for the wine year 2011/2012 (2011 budget year): EUR 223 million
PRILOGA VII, TOČKA D)
ANNEX VII, POINT (D)
(d) za vinsko leto 2011/2012 (proračunsko leto 2012): 110 milijonov EUR,
(d) for the wine year 2011/2012 (2012 budget year): EUR 110 million
PRILOGA VII, TOČKA E)
ARTICLE VII, POINT (E)
(e) za vinsko leto 2012/2013 (proračunsko leto 2013): 59 milijonov EUR.
(d) for the wine year 2012/2013 (2013 budget year): EUR 59 million.
Ta priloga je črtana.
This annex is deleted.
Evropska unija zaseda vodilno mesto na mednarodnem trgu za vino.
The European Union is a world leader on the international wine market.
V skladu s študijo Srednjeročne perspektive v vinskem sektorju, ki jo je Komisija objavila junija 2007, se skupna površina vinogradov v EU-15 neprestano manjša in je s 4,5 milijona hektarjev leta 1976 padla na 3,2 milijona hektarjev leta 2004, po pristopu Romunije in Bolgarije pa se je dvignila na 3,65 hektarjev.
According to a study entitled ‘Mid-term prospects for the wine sector’, published by the European Commission in June 2007, the area under vines in Europe shrank from 4.5 million hectares in 1976 to 3.2 million hectares in 2004, before rising to 3.65 million hectares on the accession of Romania and Bulgaria.
Prav tako je iz leta v leto precej nihala proizvodnja vina.
There have also been major fluctuations in the amount of wine produced in recent years.
Največji del proizvodnje vina v Evropi je namenjen neposredni prehrani ljudi.
Most of the wine produced in Europe is intended for direct human consumption.
Čeprav drži, da se je ta poraba v velikih državah članicah proizvajalkah zmanjšala, je prav tako res, da smo bili istočasno priča rasti povpraševanja v drugih državah članicah.
While this may have diminished in the large wine-producing Member States, there has been a simultaneous increase in demand in the other Member States.
Vendar je treba poudariti, da manjše povpraševanje zadeva predvsem tako imenovana namizna vina, medtem ko je v istem obdobju povpraševanje po kakovostnih vinih naraslo.
However, it should be emphasised that the shrinkage in demand related essentially to so-called ‘table’ wines, while over the same period the demand for quality wines increased.
V mednarodni trgovini je izvoz vina Skupnosti v obdobju 1999–2006 narasel z 10,8 milijona hektolitrov na 17,8 milijona hektolitrov leta 2006, kar predstavlja 65-odstotno rast.
As regards international trade, it is worth highlighting that, similarly to the period 1999-2006, exports of Community wine rose from 10.8 million hectolitres to the current 17.8 million hectolitres, which is equivalent to a 65% growth rate.
V istem obdobju pa se je še bolj povečal uvoz: iz 5,2 milijona hektolitrov leta 1999 je narasel na 11,7 milijona hektolitrov leta 2006, kar predstavlja 125-odstotno povečanje.
However, imports grew even more significantly over the same period, rising from 5.2 million hectolitres in 1999 to 11.7 million in 2006, at an overall growth rate of 125%.
Vendar kaže, da se je po letu 2004 naraščanje umirilo, kar dokazuje tudi dejstvo, da se je v primerjavi z letom 2005 uvoz v EU-27 leta 2006 povečal za manj kot 0,3 milijona hektolitrov.
Nevertheless, that rate of increase seems to have slowed as from 2004, as is shown by the fact that in 2006 imports into the EU-27 increased by 0.3 million hectolitres less than in 2005.
Splošno mnenje poročevalca
The rapporteur’s general views