natgillin/translations-raw huggingface dataset:
Spremembe Uredbe (ES) št. 1290/2005
Amendments to Regulation (EC) No 1290/2005
V členu 12 Uredbe (ES) št. 1290/2005 se odstavek 2 nadomesti z naslednjim:
In Article 12 of Regulation (EC) No 1290/2005, paragraph 2 is replaced by the following:
Komisija določi zneske, ki so z uporabo členov 10(2), 143d in 143e Uredbe (ES) št. 1782/2003, člena 4(1) Uredbe Sveta (ES) št. 387/2007 in člena 17(2) Uredbe Sveta (ES) št. [ta uredba], na voljo EKJS."
The Commission shall set the amounts which, pursuant to Articles 10(2), 143d and 143e of Regulation (EC) No 1782/2003, Article 4(1) of Council Regulation (EC) No 387/2007 and Article 17(2) of Council Regulation (EC) No [this Regulation], are made available to the EAFRD.’
ČLEN 117, PODODSTAVEK 1, UVODNI DEL
ARTICLE 117, SUBPARAGRAPH 1, INTRODUCTORY SECTION
Uredba (ES) št. 1493/1999 se razveljavi.
Regulation (EC) No 1493/1999 is hereby repealed.
Vendar se naslednji ukrepi iz navedene uredbe še naprej uporabljajo za vinsko leto 2008/2009 , če so proizvajalci pred začetkom veljavnosti te uredbe že začeli izvajati ali so sprejeli ukrepe, ki so upravičeni po Uredbi (ES) št. 1493/1999:
However, the following measures set out in that Regulation shall continue to apply in respect of the wine year 2008/2009 in so far as measures eligible under Regulation (EC) No 1493/1999 have been commenced or undertaken by producers before the date of entry into force of this Regulation:
Vendar se naslednji ukrepi iz navedene uredbe še naprej uporabljajo, če so proizvajalci pred začetkom veljavnosti te uredbe že začeli izvajati ali so sprejeli ukrepe, ki so upravičeni po Uredbi (ES) št. 1493/1999:
However, the following measures set out in that Regulation shall continue to apply in so far as measures eligible under Regulation (EC) No 1493/1999 have been commenced or undertaken by producers before the date of entry into force of this Regulation:
Besedilo tega člena predstavlja velik problem pravne negotovosti, ker ukrepi za urejanje trga na podlagi sedanje uredbe št. 1493/1999, ki so se začeli izvajati pred začetkom veljavnosti uredbe, bi se glede na sedaj veljavni rok lahko financirali do maja 2010.
The wording of this article poses a serious problem of legal uncertainty, since the market-regulation measures laid down in the current Regulation No 1493/99 and implemented before the entry into force of the Regulation could - according to the current timetable - generate payments up to May 2010.
Komisija ne predvideva proračunskih sredstev za to obdobje.
However, the Commission has no budget which stretches that far.
Poleg tega ni jasno, kaj pomeni "za vinsko leto 2008/2009".
Furthermore, the meaning of 'in respect of the wine year 2008/2009' is not clear.
ČLEN 117, PODODSTAVEK 1 A (novo)
ARTICLE 117, SUBPARAGRAPH 1 A (new)
Da bi oblike steklenic bile zaščitene z označbo porekla, se še vedno izvajajo določbe o pridržani rabi nekaterih tipov steklenic iz člena 9(1) ter priloge I uredbe (ES) št. 753/2002, z izjemo odstavka 1.
By way of derogation from the first paragraph, the provisions governing the reserved use of certain types of bottles laid down in Article 9(1) of Annex I to Regulation (EC) No 753/2002 shall continue to apply until the bottle types are protected via the designation of origin.
Ta predlog spremembe omogoča nadaljnjo zaščito posebnih oblik steklenic, ki bi sicer na podlagi člena 117 izginile.
The protection of specific types of bottle, which would otherwise be discontinued by Article 117, is hereby retained.
ČLEN 118, PODODSTAVEK 2
ARTICLE 118, SUBPARAGRAPH 2
Uporablja se od 1. avgusta 2008 , razen členov 5 do 8, ki se uporabljajo od 30. aprila 2008.
It shall apply as from 1 August 2008 , with the exception of Articles 5 to 8 which shall apply as from 30 April 2008 .
Uporablja se od 1. avgusta 2009 , razen členov 5 do 8, ki se uporabljajo od datuma, določenega v členu 5(1) te uredbe.
It shall apply as from 1 August 2009 , with the exception of Articles 5 to 8 which shall apply as from the date set in Article 5(1) of this Regulation .
ČLEN 118, PODODSTAVEK 3
ARTICLE 118, SUBPARAGRAPH 3
Poglavje II naslova V se uporablja do 31. decembra 2013.
Chapter II of Title V shall apply until 31 December 2013.
Doseženi volumenski delež alkohola v grozdnem moštu je lahko največ 1 % vol.
An actual alcoholic strength by volume of the grape must of not more than 1% vol. is permissible.
Ta opredelitev obstaja v veljavni uredbi (ES) št. 1493/1999 in jo je treba ohraniti.
This definition is provided in the existing Regulation 1493/1999 and should be maintained.
Vsi zneski se nadomestijo s "p.m.".
Replace all amounts by ‘p.m.’.
Gre za poenotenje proračunskih dodelitev nacionalnim podpornim programom, ki naj temelji na preteklem deležu iz proračuna za vino držav članic, obsegu proizvodnje in površini.
The budget allocation for national support programmes is based equally on the traditional budget allocation for the wine sector in the Member States , production volume and surface area.
Proračun za vino, razdeljen med države članice, financira ukrepe iz prvega stebra kmetijske politike.
The wine sector budget allocated to the Member States finances measures under the first pillar of the agricultural policy.
PRILOGA IV, TOČKA 3 A (novo)
ANNEX IV, POINT 3 A (new)
(3a) Vino iz sušenega grozdja
(3a) Wine produced from dried grapes
"Vino iz sušenega grozdja" je proizvod, ki:
‘Wine produced from dried grapes’ shall be the product:
a) je pridobljen v Skupnosti, brez obogatitve, iz grozdja, obranega v Skupnosti, ki spada med vrste iz člena 18(1), delno posušenega na soncu ali v senci;
(a) obtained in the Community without enrichment from grapes picked in the Community belonging to the varieties listed in Article 18, paragraph 1, and left in the sun or shade for partial dehydration;
b) ima najmanj 16 % skupnega volumenskega deleža alkohola;
(b) having a total alcoholic strength of at least 16% vol.;
c) ima najmanj 9% dejanskega volumenskega deleža alkohola;
(c) having an actual alcoholic strength of at least 9% vol.;
d) ima najmanj 16 % naravnega volumenskega deleža alkohola;
(d) having a natural alcoholic strength of at least 16% vol.
PRILOGA IV, TOČKA 3 B (novo)
ANNEX IV, POINT 3 B (new)
Posebni tradicionalni izrazi "οίνος γλυκύς φυσικός", "vino dulce natural", "vino dolce naturale", "vinho doce natural" označujejo le vina z zaščiteno označbo porekla ali zaščiteno geografsko označbo, ki so:
The specific, traditional names ‘οίνος γλυκύς φυσικός’, ‘vine dulce natural’, ‘vino dolce naturale’ and ‘vinho dolce natural’ shall be used only for PDO and PGI wines:
c) so dobljena iz grozdnega mošta z začetno naravno vsebnostjo sladkorja najmanj 252 g/l,
(c) derived from a grape must with an initial natural sugar content of at least 252 grams per litre;
Posebne tradicionalne izraze "οίνος γλυκύς φυσικός", "vino dulce natural", "vino dolce naturale", "vinho doce natural" se ne sme prevajati.
The specific, traditional names ‘οίνος γλυκύς φυσικός’, ‘vine dulce natural’, ‘vino dolce naturale’ and ‘vinho dolce natural’ may not be translated.
Lahko je priložena razlaga v jeziku, ki je razumljiv končnemu potrošniku.
However they may be accompanied by an explanatory note in a language understood by the final consumer.
Pri proizvodih, proizvedenih v Grčiji, lahko v prometu v tej državi članici oznako "naravno sladko vino" spremlja ime "οίνος γλυκύς φυσικός".
In the case of products produced in Greece and in circulation within the territory of that Member State , the name ‘vin doux naturel’ may be accompanied by the name ‘οίνος γλυκύς φυσικός’.
PRILOGA IV, TOČKA 4 A), PODODSTAVEK 3
ANNEX IV, POINT 4 (A), INDENT 3
– vina ali
- from wine, or
– vina, proizvedena v Skupnosti , ali
- from wine produced in the Community, or
PRILOGA IV, TOČKA 4 A), PODODSTAVEK 4
ANNEX IV, POINT 4 (A), INDENT 4
– vina z zaščiteno označbo porekla ali geografsko označbo;
- from wines with a protected designation of origin or geographical indication;
– vina, proizvedena v Skupnosti , z zaščiteno označbo porekla ali geografsko označbo;
- from wines produced in the Community with a protected designation of origin or geographical indication;
PRILOGA IV, TOČKA 4 A (novo)
ANNEX IV, POINT 4 A (new)
Kakovostno peneče vino in sekt
Quality sparkling wine and Sekt
Kakovostno peneče vino ali sekt je proizvod:
Quality sparkling wine or Sekt shall be the product which
a) ki je pridobljen s primarnim ali sekundarnim alkoholnim vrenjem iz:
(a) is obtained by first or second alcoholic fermentation of
– svežega grozdja,
- fresh grapes,
– vina z zaščiteno označbo porekla ali geografsko označbo;
- wines with a protected designation of origin or geographical indication;
Za kakovostno peneče vino ali sekt v posodah, ki držijo največ 25 cl, mora biti nadpritisk najmanj 3 bare;
However, in the case of quality sparkling wine or Sekt in containers with a capacity of less than 25 cl the excess pressure must be at least 3 bar;
d) najmanjši dejanski volumenski delež alkohola je najmanj 10 % vol.;
(d) The actual alcoholic strength must be not less than 10% vol.;
e) skupni volumenski delež alkohola cuveeja je najmanj 9 % vol.;
(e) The total alcoholic strength of the cuvée must be not less than 9% vol.;
f) pri kakovostnem penečem vinu ali sektu z zaščiteno označbo porekla ali zaščiteno geografsko označbo je skupni volumenski delež alkohola cuveeja iz vinorodne cone C III najmanj 9,5 % vol.;
(f) In the case of quality sparkling wine or Sekt with a protected designation of origin or geographical indication, the total alcoholic strength of the cuvée from wine-growing zone C III must be not less than 9.5% vol.;
g) vendar je pri cuveejih, namenjenih proizvodnji nekaterih kakovostnih penečih vin ali sektov z zaščiteno označbo porekla ali zaščiteno geografsko označbo s seznama, ki se pripravi, in proizvedenih iz ene same sorte vinske trte, skupni volumenski delež alkohola lahko najmanj 8,5 % vol.;
(g) However, cuvées intended for the production of specific quality sparkling wines or Sekt with protected designation of origin or geographical indication, which are to be included in a future list and which have been obtained from a single grape variety, must only have a total alcoholic strength of not less than 8.5% vol.;
h) postopek proizvodnje kakovostnega penečega vina, vključno s staranjem v proizvodnem obratu, od začetka vrenja, pri katerem naj bi se razvil ogljikov dioksid, mora trajati najmanj:
(h) The length of the production process, including ageing in the undertaking where the product was made, reckoned from the start of the fermentation process designed to produce carbon dioxide, must be
– šest mesecev, pri čemer postopek vrenja za razvoj ogljikovega dioksida poteka v zaprtih jeklenih posodah;
- at least six months if the fermentation process designed to produce carbon dioxide takes place in the cuvée barrel
– devet mesecev, pri čemer postopek vrenja za razvoj ogljikovega dioksida poteka v steklenicah;
- at least nine months if the fermentation process designed to produce carbon dioxide takes place in the bottle.
i) čas vrenja za razvoj ogljikovega dioksida v cuveeju in čas, v katerem cuvee ni ločen od usedline, mora znašati najmanj:
(i) The fermentation process designed to make the cuvée sparkling and the presence of the cuvée on the lees must last
b) 30 dni, kadar vrenje poteka v posodah, opremljenih z mešalnimi napravami.
30 days if the fermentation process takes place in containers with stirrers.
Kakovostno peneče vino/sekt je glede na sedanjo zakonodajo posebna označba za poseben kakovostni razred (priloga VIII, (d), točka 2 Uredbe (ES) št. 1493/99).
Under current law, quality sparkling wine/Sekt is a specific marketing term used to describe a specific quality category (Annex VIII(d)(2) to Regulation (EC) 1493/99).
Ta razred je treba ohraniti, da se bo še naprej lahko uporabljal kot navedek označbe.
This category must be retained for continued use as a marketing term.
Prav tako je v Prilogo IV treba vključiti opredelitev kakovostnih penečih vin/sekta v skladu s prilogami V(i), VI(k) in VIII Uredbe (ES) št. 1493/99.
The definition of quality sparkling wine set out in Annex V(i), Annex VI(k) and Annex VIII to Regulation (EC) 1493/99 should therefore be incorporated in Annex IV.
PRILOGA IV, TOČKA 5 A)
ANNEX IV, POINT 5 (A)
(a) je pridobljen iz vina;
(a) is obtained from wine;
(a) je pridobljen iz vina, proizvedenega v Skupnosti;
(a) is obtained from wine produced in the Community;
PRILOGA IV, TOČKA 6 A)
ANNEX IV, POINT 6 (A)
(a) je pridobljen iz vina pod pogojem, da ima tako vino skupni volumenski delež alkohola najmanj 9 vol. %;
(a) is obtained from wine provided that such wine has a total alcoholic strength of not less than 9% vol.;
(a) je pridobljen iz vina, proizvedenega v Skupnosti, pod pogojem, da ima tako vino skupni volumenski delež alkohola najmanj 9 vol. %;
(a) is obtained from wine produced in the Community provided that such wine has a total alcoholic strength of not less than 9% vol.;
PRILOGA IV, TOČKA 7 A)
ANNEX IV, POINT 7 (A)
(a) je pridobljen iz vina ali iz vina z zaščiteno označbo porekla ali zaščiteno geografsko označbo;
(a) is obtained from wine, or from wine with a protected designation of origin or with a protected geographical indication;
(a) je pridobljen iz vina ali iz vina z zaščiteno označbo porekla ali zaščiteno geografsko označbo, proizvedenega v Skupnosti;
(a) is obtained from wine, or from wine with a protected designation of origin or with a protected geographical indication , produced in the Community ;
PRILOGA IV A (novo)
ANNEX IV A (new)
PRILOGA IVa
ANNEX IVa
Seznam dovoljenih enoloških postopkov in obdelave
List of authorised oenological practices and processes
Enološki postopki in obdelave, ki se lahko izvajajo na svežem grozdju, grozdnem moštu, delno prevretem grozdnem moštu, delno prevretem grozdnem moštu iz sušenega grozdja, zgoščenem grozdnem moštu in mladem vinu, ki še vre:
Oenological practices and processes which may be applied to fresh grapes, grape must, grape must in fermentation, grape must in fermentation extracted from raisined grapes, concentrated grape must and new wine still in fermentation:
a) zračenje ali dodajanje kisika;
(a) aeration or the addition of oxygen;
b) toplotna obdelava;
(b) heat treatment;
c) centrifugiranje in filtracija, z inertnim filtracijskim sredstvom ali brez njega, pod pogojem, da v tako obdelanih proizvodih ne ostanejo nezaželeni ostanki;
(c) centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated;
d) uporaba ogljikovega dioksida, argona ali dušika, posamično ali v kombinaciji, da se ustvari inertna atmosfera in da se omogoči obdelava proizvodov, zaščitenih pred zrakom;
(d) use of carbon dioxide, argon or nitrogen, either alone or combined, solely in order to create an inert atmosphere and to handle the product shielded from the air;
e) uporaba saharoze v enoloških postopkih;
(e) use of sucrose in traditional oenological practices;
f) uporaba kvasovk za proizvodnjo vina;
(f) use of yeasts for wine production;
g) uporaba enega ali več naslednjih postopkov za spodbuditev rasti kvasovk:
(g) use of one or more of the following practices to encourage the growth of yeasts;
- dodatek diamonijevega fosfata ali amonijevega sulfata v določenih mejah,
- addition of diammonium phosphate or ammonium sulphate, within certain limits,
- dodatek amonijevega sulfita ali amonijevega bisulfita v določenih mejah,
- addition of ammonium sulphite or ammonium bisulphite, within certain limits,
- dodatek diamin hidroklorida v določenih mejah;
- addition of thiamin hydrochloride, within certain limits;
h) uporaba žveplovega dioksida, kalijevega bisulfita ali kalijevega metabisulfita, ki se lahko imenuje tudi kalijev disulfit ali kalijev pirosulfit;
(h) use of sulphur dioxide or potassium metabisulphite which may also be called potassium disulphite or potassium pyrosulphite;
i) odstranjevanje žveplovega dioksida s fizikalnimi postopki;
(i) elimination of sulphur dioxide by physical processes;
j) obdelava mošta in mladega vina še v vrenju z ogljem za enološko uporabo (aktivnim ogljem) v določenih mejah;
(j) treatment of white must and new white wine still in fermentation with charcoal for oenological use, within certain limits;
k) čiščenje z eno ali več izmed naslednjih snovi za enološko uporabo:
(k) clarification by means of one or more of the following substances for oenological use:
- jedilno želatino,
- edible gelatine;
- kazeinom in kalijevimi kazeinati,
- casein and potassium caseinate;
- jajčnim in/ali mlečnim albuminom,
- ovalbumin and/or lactalbumin;
- silicijevim dioksidom v gelu ali koloidni raztopini,
- silicon dioxide as a gel or colloidal solution;
- pektolitičnimi encimi
- pectinolytic enzymes;
- encimskim preparatom betaglukanaze, pod pogoji, ki se posebej določijo;
- an enzymatic preparation of betaglucanase, subject to conditions to be determined;
- beljakovinskimi snovmi rastlinskega izvora
- proteins of vegetable origin;
l) uporaba sorbinske kisline ali kalijevega sorbata;
(l) use of sorbic acid or potassium sorbate;
m) uporaba vinske kisline za zakisanje pod pogoji, določenimi v Prilogi V;
(m) use of tartaric acid for acidification purposes under the conditions laid down in Annex V;
n) uporaba ene ali več izmed naslednjih snovi za razkisanje pod pogoji, določenimi v Prilogi V:
(n) use of one or more of the following substances for deacidification purposes under the conditions laid down in Annex V:
- nevtralnega kalijevega tartrata,
- neutral potassium tartrate;
- kalijevega bikarbonata,
- potassium bicarbonate;
- kalcijevega karbonata, ki lahko vsebuje majhne količine dvojne kalcijeve soli L(+)vinske in L(-)jabolčne kisline,
- calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids;
- kalcijevega tartrata,
- calcium tartrate;
- vinske kisline pod pogoji, ki se posebej določijo,
- tartaric acid, subject to conditions to be determined;
- homogenega preparata vinske kisline in kalcijevega karbonata v enakih delih in v obliki finega prahu;
- a homogeneous preparation of tartaric acid and calcium carbonate in equal proportions and finely pulverised;
o) uporaba smole alepskega bora pod pogoji, ki se posebej določijo;
(o) use of Aleppo pine resin, subject to conditions to be determined;
p) uporaba preparatov iz celičnih sten kvasovk v določenih mejah;
(p) use of preparations of yeast cell wall, within certain limits;
q) uporaba polivinilpolipirolidona v določenih mejah in pod pogoji, ki se posebej določijo;
(q) use of polyvinylpolypyrrolidone, subject to certain limits and under conditions to be determined;
r) uporaba mlečnih bakterij v vinski suspenziji pod pogoji, ki se posebej določijo;
(r) use of lactic bacteria in a vinous suspension, subject to conditions to be determined;
s) dodatek lizocima v določenih mejah in pod pogoji, ki se posebej določijo;
(s) addition of lysozyme, within limits and subject to conditions to be determined;
t) dodajanje L-askorbinske kisline v določenih mejah.
(t) addition of L-ascorbic acid, within certain limits.
Enološki postopki in obdelave, ki se lahko izvajajo na grozdnem moštu, namenjenem za proizvodnjo prečiščenega zgoščenega grozdnega mošta:
Oenological practices and processes which may be applied to grape must intended for the manufacture of rectified concentrated grape must:
d) uporaba žveplovega dioksida, kalijevega bisulfita ali kalijevega metabisulfita, ki se lahko imenuje tudi kalijev disulfit ali kalijev pirosulfit;
(d) use of sulphur dioxide, potassium bisulphite or potassium metabisulphite which may also be called potassium disulphite or potassium pyrosulphite;
e) odstranjevanje žveplovega dioksida s fizikalnimi postopki;
(e) elimination of sulphur dioxide by physical processes;
f) obdelava z ogljem za enološko uporabo;
(f) treatment with charcoal for oenological use;
g) uporaba kalcijevega karbonata, ki lahko vsebuje majhne količine dvojne kalcijeve soli L(+) vinske in L(-) jabolčne kisline;
(g) use of calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids;
h) uporaba ionskih izmenjalcev (smol) pod pogoji, ki se posebej določijo.
(h) use of ion exchange resins, subject to conditions to be determined.
Enološki postopki in obdelave, ki se lahko izvajajo na delno prevretem grozdnem moštu, namenjenem za neposredno prehrano ljudi, na vinu, penečem vinu, gaziranem penečem vinu, biser vinu, gaziranem biser vinu, likerskem vinu ter vinu z zaščiteno označbo porekla in zaščiteno geografsko označbo:
Oenological processes and practices which may be applied to grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr:
a) pri suhih vinih in v količinah, ki ne presegajo 5 %, uporaba svežih vinskih kvasovk, ki so zdrave in nerazredčene in vsebujejo kvasovke iz nedavne vinifikacije suhih vin;
(a) use in dry wines, and in quantities not exceeding 5%, of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wines;
b) zračenje ali uvajanje argona ali dušika;
(b) aeration or bubbling using argon or nitrogen;
c) toplotna obdelava;
(c) heat treatment;
d) centrifugiranje in filtracija, z inertnim filtracijskim sredstvom ali brez njega, pod pogojem, da v tako obdelanih proizvodih ne ostanejo nezaželeni ostanki;
(d) centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated;
e) uporaba ogljikovega dioksida, argona ali dušika, posamično ali v kombinaciji, da se ustvari inertna atmosfera in da se omogoči obdelava proizvodov, zaščitenih pred zrakom;
(e) use of carbon dioxide, argon or nitrogen, either alone or combined, solely in order to create an inert atmosphere and to handle the product shielded from the air;
f) dodajanje žveplovega dioksida v določenih mejah;
(f) addition of carbon dioxide, within certain limits;
g) uporaba žveplovega dioksida, kalijevega bisulfita ali kalijevega metabisulfita, ki se lahko imenuje tudi kalijev disulfit, pod pogoji, določenimi v tej uredbi;
(g) use, subject to the conditions laid down in this Regulation, of sulphur dioxide or potassium metabisulphite, which may also be called potassium disulphite, potassium bisulphite or potassium pyrosulphite;
h) dodajanje sorbinske kisline ali kalijevega sorbata, pod pogojem, da končna vsebnost sorbinske kisline obdelanega proizvoda za neposredno prehrano ljudi ne presega 200 mg/l;
(h) addition of sorbic acid or potassium sorbate, provided that the final sorbic acid content of the treated product on its release to the market for direct human consumption does not exceed 200 mg/l;
i) dodajanje L-askorbinske kisline v določenih mejah;
(i) addition of L-ascorbic acid, within certain limits;
j) dodajanje citronske kisline za stabilizacijo vina (v določenih mejah);
(j) addition of citric acid for wine stabilisation purposes, within certain limits;
k) uporaba vinske kisline za zakisanje, pod pogoji, določenimi v Prilogi V;
(k) use of tartaric acid for acidification purposes, subject to the conditions laid down in Annex V;
l) uporaba ene ali več izmed naslednjih snovi za razkisanje pod pogoji, določenimi v Prilogi V:
(l) use of one or more of the following substances for deacidification purposes, subject to the conditions laid down in Annex V:
- kalcijevega karbonata, ki lahko vsebuje majhne količine dvojne kalcijeve soli L(+)vinske in L(-)jabolčne kisline
- calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids;
m) čiščenje z eno ali več izmed naslednjih snovi za enološko uporabo:
(m) clarification by means of one or more of the following substances for oenological use:
- encimskim preparatom betaglukanaze pod pogoji, ki se posebej določijo;
- an enzymatic preparation of betaglucanase, subject to conditions to be determined;
- beljakovinskimi snovmi rastlinskega izvora;
- proteins of vegetable origin;
n) dodajanje tanina;
(n) addition of tannin;
o) obdelava z ogljem za enološko uporabo (aktivno oglje) v določenih mejah;
(o) treatment of white wines with charcoal for oenological use, within certain limits;