Obstweinverordung

Original Language Title: Obstweinverordung

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18. Regulation of the Federal Minister for Agriculture, Forestry, Environment and Water Management on fruit wines (orchard of fruit wine)

Pursuant to § § 35, 36 and 37 (1) of the Weingesetz 2009, BGBl I No. 111, as last amended by the Federal Law BGBl. I No 189/2013, shall be arranged:

Section 1

Definitions and treatments

Definitions

§ 1. Definitions of products of the fruit wine sector:

1.

"Fruit dessert" means more than 260 g/l of sugar and at least 13.0% vol., with alcohol or fruit spirits, sugar, fruit juice or fruit juice concentrate added per litre, the alcohol converted into sugar. Alcohol, but not more than 22,0% vol. Alcohol contains.

2.

"Aromatized fruit wine" means a beverage obtained from fruit wine whose content of alcohol is at least 13.0% vol., but not more than 22.0% vol. , which has been subjected to flavouring using flavourings, seasoning herbs or flavourings. In addition, fruit juice, fruit juice concentrate, alcohol, fruit brandy and sugar may be added; the basic wine wine proportion must be at least 75%.

3.

An "aromatised fruit wine-containing drink" is a beverage obtained from fruit wine whose content of alcohol is not less than 1,2% vol. but less than 13,0% vol. , which has been subjected to flavouring using flavourings, seasoning herbs or flavourings. In addition, fruit juice, fruit juice concentrate, carbonic acid and sugar may be added; the basic grape wine portion must be at least 50%.

4.

"Zider" means a drink from a fruit juice mixture with fruit wine of the same fruit seed group, which has up to 5% vol. and a carbonic acid overpressure of not more than 2.5 bar at 20 ° C; the alcoholic strength, including the alcohol converted to alcohol. any sugar still present, shall not exceed 8% vol.

5.

"Fruit wine" is a fruit wine which has an actual alcoholic strength by volume of not less than 5% vol. and in closed containers, a carbonic acid overpressure of at least 1.0 bar and not more than 2.5 bar at 20 ° C.

6.

"Fruit sparkling wine" means foamy fruit wine obtained by alcoholic fermentation of fruit juice or second alcoholic fermentation of fruit wine or by the addition of carbonic acid, and when the container is opened by soaking of carbon dioxide ). The carbonic acid overpressure must be at least 3.0 bar in closed containers at 20 ° C.

7.

An "fruit-wine-containing drink" is a drink made from fruit wine and, if necessary, with the addition of carbonic acid, sugar, fruit juice, fruit juice concentrate or water (mineral water or drinking water), which contains a content of existing wine. Alcohol of not less than 1.2% vol. and a base wine content of at least 50%.

Treatments

§ 2. (1) For the treatment of Kernobstwein, the following shall be allowed:

1.

the cropping of apple-with pear wine,

2.

the addition of sugar, fruit juice or fruit juice concentrate from kernobst or rectified concentrated grape must to the extent that the actual alcoholic strength, including the sugar which is converted to alcohol, is still present; (total alcoholic strength) of 8% vol. in the case of a discharge to the consumer, a residual sweetening of up to 25 g/l shall be permitted, and

3.

the stretching of the mash, the juice or the fruit wine by addition of water to the extent that the total sugar-free extract less the titratable acid, calculated as malic acid, of the finished beverage is at least 12 grams per litre and its Alcoholic strength by volume, including sugar still converted to alcohol, at least 4% vol. .

(2) For the treatment of stone fruit, berry fruit and fruit wines, the following shall be permitted:

1.

the stretching of the mash, the juice and the fruit wine by addition of water to the extent that the total sugar-free extract less the titratable acid, calculated as malic acid, of the finished beverage is at least 12 g per litre and its Alcoholic strength by volume, including sugar still converted to alcohol, at least 4% vol. ,

2.

the addition of sugar, fruit juice or fruit juice concentrate of the same fruit (s) or fruit juice group (s) and rectified concentrated grape must to the extent that the finished beverage is not more than 13% vol. total alcohol, and

3.

The collection of the natural red berries and stone fruit wines with fresh trestles or the juice of the same fruit seed group (§ 12).

(3) In order to produce fruit desserts, aromatised fruit wines, fruit sparkling wines and fruit sparkling wines, fruit wines with sugar or fruit juice concentrate may be added to a greater extent than those set out in paragraphs 1 and 2.

Section 2

Name of fruit wine

Names of the individual products of the fruit wine sector

§ 3. (1) With regard to the classification by fruit seed group, the term "fruit wine", "fruit must" or "must", stone fruit wine as "stone fruit wine" and berry wine as "berry wine" shall be referred to as "fruit wine". Instead of the name of the Obstart group, a composition of the word "wine", in the case of Kernobst also "must", can be used to describe the name of the fruit used for production. Where other fruit is used, the name of the fruit used shall be indicated in conjunction with the word wine. The word wine must not be separated from the Obstart (-group) and must be given in characters of the same type, colour and size. Fruit wine, made from several fruit groups, is to be called fruit wine. In the case of an indication of the fruit bans used, they shall be indicated in descending order in the form of characters of the same type, colour and size, according to their quantity.

(2) Fruit dessert wine, flavoured fruit wine or flavoured fruit wine-containing drink should be described as "fruit dessert wine", "flavoured fruit wine" or "flavoured fruit wine-containing drink". The name "aromatised fruit wine-containing drink" may, for a content of existing alcohol, be up to 7.0% vol. by the name "aromatized fruit wine-containing cocktail", "flavoured fruit wine cocktail" or "flavoured fruit wine cocktail" or "flavoured fruit wine cocktail" or "flavoured fruit wine cocktail" or " flavoured fruit Fruit wine cocktail ". The labels can be added to the Obstart used for creation. Fruit dessert wines may also be referred to as fruit dessert wines. In the case of flavoured fruit-wine-containing beverages, the name "mulled must" may replace or supplement the name of the traffic if the flavouring has been carried out predominantly with cinnamon and cloves. The term 'fruit vermouth' may, in the case of flavoured fruit wine, replace or supplement the name of the transport, if its characteristic flavouring is used by the use of suitable substances, in particular those obtained from Artemisia species, which are always used must be achieved.

(3) Zider is to be called "Zider" or "Cider". Fruit sparkling wine must be referred to as "fruit sparkling wine", "chernobst" sparkling wine as "fruit sparkling wine", stone fruit sparkling wine as "stone fruit sparkling wine" and soft sparkling wine as "Beer sparkling wine" or after the fruit used for production "Perlwein" or "sparkling wine" are called "sparkling wine". For all types of fruit sparkling wines, the term "fruit sparkling wine", for fruit sparkling wines, is also allowed to be called "fruit sparkling wine". The label "Sekt" must not be used. In the case of the addition of carbonic acid, the term "mixed with carbon dioxide" is to be applied. An fruit-wine-containing drink is to be called "fruit-wine-containing drink". This designation of transport may be replaced by one of the sales designations 'fruit must (fruit wine, must)' or ' g 'sprawled fruit must (fruit wine, must) if the beverage consists of at least 50% fruit wine and water and carbonic acid. The term "mixed with carbon dioxide" shall be indicated.

General rules on labelling

§ 4. (1) Fruit wine must not be placed on the market, imported or exported with misleading names, indications, other information or arrangements, or made the subject of advertising. Indications that are likely to falsely give the impression of a traditional peasant production are inadmissible. In the case of fruit wines, names indicating a particularly strengthening effect such as "health" or "starch fruit wine", names such as "natural", "genuine", "pure", "alternative", "alternative" and word compounds with these are not permitted. In addition, the requirements of Directive 2000 /13/EC on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs, OJ L 327, 22.12.2000, p. No. OJ L 109, 6.5.2000.

(2) Obstart group specification is allowed only if 100% of the product has been produced from the specified Obstart group. An indication of a fruit or a variety shall be permitted only if the product has been produced at least 85% of the above mentioned fruit or variety; the indication of several fruit or varieties shall be permitted only if the product is was made exclusively from these. An indication of a vintage shall be permitted if the fruit used has been harvested at least 85% in the year, the indication of which is provided for. A fruit wine bearing a designation of origin, variety or vintage may only be placed on the market under those names if they are verifiable in the entry and exit books.

(3) Fruit wine shall also comply with the following labelling requirements:

1.

Fruit wine placed on the market in containers holding a nominal volume of up to 60 litres shall have the name or company name of the manufacturer, bottler or other marketing participant in the labelling, in the case of imported fruit wines. in any case, the name or company name of the importer, and the municipality or district and the State in which it is situated.

2.

Where the name or the name of the company is indicated, the business status of these persons shall be defined by terms such as "bottler", "bottled for ...", "bottled by ...", "manufacturer", "manufactured by ...", "producer", "sales", "seller", "Importer" or "imported by ..." .

(4) In the case of fruit wines, a lot of labelling and, in the case of a total sulphur dioxide content of more than 10 mg/l, the indication "contains sulphites" and other mandatory references to other allergenic additives shall be indicated.

Residual sugar content

§ 5. (1) In the case of fruit wine, the following flavouring indications are permitted:

1.

extratrocking: if its sugar content does not exceed 4 g per litre;

2.

dry: if its sugar content does not exceed the following values: 4 g per litre or 9 g per litre, provided that the acid content (g per litre of titratable acid calculated as tartaric acid) is not lower than the residual sugar content;

3.

semi-dry: if its sugar content exceeds the above-mentioned maximum and has a maximum of 18 g per litre;

4.

Sweet, half-sweet: if its sugar content is between 18 g and 45 g per litre;

5.

Sweet: if its sugar content has more than 45 grams per litre.

(2) Also permitted is the indication of the residual sugar value in g/l.

Actual alcoholic strength

§ 6. (1) In the case of fruit wine, the label shall indicate the actual alcoholic strength by volume, up to a maximum of one decimal place.

(2) The actual alcoholic strength by volume shall be expressed in numbers at a nominal volume.

1.

up to 20 cl at least 2 mm,

2.

over 20 to 100 cl at least 3 mm and

3.

more than 100 cl at least 5 mm

must be high.

Without prejudice to the tolerance limits resulting from the methods of analysis used for the determination of the alcoholic strength, the content of existing alcohol may not exceed 1.0% by volume of the content determined by the analysis. Above or below. The tolerance laid down in the application of the reference method shall not be included in the indication of the alcohol content in the course of the labelling; however, when assessing the capacity of the competent authority to carry out its transport capacity, it shall be take into account

(4) If the number corresponding to the actual alcoholic strength by volume is indicated, the symbol "% vol." shall be indicated. . This information may be preceded by the words "existing alcoholic strength", "existing alcohol" or the abbreviation "alc.".

Nominal Volume

§ 7. (1) In the case of fruit wine, the nominal volume shall be indicated on the label in hectolitres (hl), litres (l), centilitres (cl) or millilitres (ml) in figures followed by the designation of the volume unit used.

(2) The denomination of the nominal volume shall be indicated in figures which shall be in the nominal volume of

1.

More than 20 cl to 100 cl at least 4 mm

2.

More than 100 cl at least 6 mm

must be high.

Dyes and sweeteners

§ 8. (1) In the case of fruit wines, reference should be made to the use of colouring matter on the label if, in the manufacture of colours, colouring matters within the meaning of Regulation (EC) No 1333/2008 on food additives (OJ L 327, 30.4.2008, p. No. 16) OJ L 354, 31.12.2008, p.

(2) In the case of apple and pear wine, reference should be made to the use of artificial sweeteners for use in the production of sweeteners for the purposes of Regulation (EC) No 1333/2008 on food additives (OJ L 327, 30.4.2008, p. No. 16) OJ L 354, 31.12.2008, p.

View field control

§ 9. Mandatory particulars shall be:

1.

together, in the same field of vision, either on one or more labels attached to the container or directly on the container itself, and

2.

In easy-to-read, indelible and sufficiently large characters, such that they clearly stand out from the background on which they are printed, as well as from all other written information and pictures.

Export

§ 10. Fruit wine intended for export may be labelled, contrary to Community and national rules on labelling, where the legislation of the third country in question so requires.

Section 3

Production of fruit wine

Manufacturing process

§ 11. (1) The following oenological practices may be used for the production of fruit wine:

a)

aeration or addition of oxygen;

b)

Introduction of nitrogen;

c)

thermal treatments;

d)

Centrifugation and filtration with or without inert filter adjuvants, provided that these do not leave any undesirable residues in the product treated in this way;

e)

the use of carbon dioxide, argon or nitrogen, whether or not mixed, in order to produce an inert atmosphere and to treat the product in an air-protected way;

f)

Addition of carbon dioxide, provided that the carbon dioxide content of the treated fruit wine does not exceed 2 g/l. In the case of cider, fruit sparkling wine, fruit sparkling wine, flavoured fruit wine-containing drink and fruit-wine-containing drink, the addition is permitted to a higher degree;

g)

use of sulphur dioxide or potassium metabisulphite, also known as potassium disulphite or potassium bisulfite or potassium pyrosulphite, up to a maximum of 50 mg/l of free SO2 and 200 mg/l of total SO2 when it is delivered to the consumer;

h)

the addition of sorbic acid or potassium sorbate, provided that the final content of the treated product placed on the market for direct human consumption does not exceed 200 mg/l of sorbic acid;

i)

addition of L-ascorbic acid;

j)

addition of citric acid;

k)

addition of malic acid or lactic acid;

l)

Addition of tartaric acid and carbonic calcium, for the purpose of deacidification, using the method of "Improved double-salt acidification";

m)

the addition of sugar, sugar or caramel, rectified concentrated grape must, and lysozyme;

n)

the use of wine yeasts;

o)

Use of the following methods of promoting the yeast formation:

Addition of diammonium phosphate or ammonium sulphate up to a limit of 0.3 g/l;

Addition of ammonium sulphite or ammonium bisulphite up to a limit of 0.2 g/l.

Without prejudice to the limit value of 0.2 g/l referred to above, these products may also be used together up to a total limit value of 0.3 g/l.

Addition of thiaminium-dichlorohydrate up to a limit of 0.6 mg/l; expressed in thiaminium

p)

Treatment with activated carbon up to the limit of 100 g/hl;

q)

Use of polyvynilpolypyrrolidone up to the limit of 80 g/hl;

r)

use of copper sulphate for the removal of a flavourful or odourish defect in the fruit wine up to the limit of 1 g/hl, provided that the copper content of the product thus treated does not exceed 1 mg/l;

s)

Use of lactic acid bacteria;

t)

Use of potassium hexacyanoferrate;

u)

Use of calcium alginate or potassium alginate for the preparation of sparkling wine in bottle fermentation processes in which the revelation is effected by degassing;

v)

Clarification by one or more of the following substances:

Edible gelatine,

House bubble,

casein and potassium caseinates,

animal protein,

Bentonite,

Silicon dioxide, in the form of a gel or colloidal solution,

Kaolinerde,

Tannin,

pectolytic enzymes and plant proteins,

w)

use of heferin preparations,

x)

Use of gum arabic and dimethyl dicarbonate (DMDC).

(2) In addition, the requirements of Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (colours, sweeteners and other food additives) should be in accordance with the requirements.

(3) The requirements relating to the application criteria, limit values, composition and purity criteria of the means of treatment used are those which are also applicable to treatments of grape wine.

Obstart Groups

§ 12. The individual fruit start groups are to be assigned to the following Obstart groups:

1.

Kernobst: Apple, pear, quince,

2.

Stone fruit: Cherry, Marille, Nectarine, Peach, Vistula, all plums and plums,

3.

Beerenobst: Blackberry, Strawberry, Blueberry, Raspberry, Holunder, Red Ribisel, Black Ribisel, White Ribisel, Stachelbeere.

4.

All other fruit bans are included in other fruit.

Manufacturing Report

§ 13. Those who produce fruit wine to an extent beyond the cover of their own needs shall be informed of this in the Bundeskellereiinspektion (Bundeskellereiinspektion) stating the name, address, operating number and the quantity of fruit wine produced in the year of notification.

Section 4

Product specifications

Product specification of fruit wine without further geographical indication

§ 14. (1) Fruit wine, which is not designated by a smaller geographical indication as "Austria", shall meet the following conditions in addition to the general legal requirements:

1.

The content of volatile acid, calculated as acetic acid, may not exceed 1.0 g/l.

2.

The content of titrierable acid, calculated as tartaric acid, shall be at least 4.0 g/l.

3.

The content of alcohol present shall be at least 1.2% vol.

4.

In the case of sugar, fruit juice, fruit juice concentrate or rectified concentrated grape must, the total alcoholic strength by volume of the chernobyl wine must not exceed 8% vol. and, in the case of stone fruit and soft wine, not more than 13% vol. In addition, an increase of the residual sweetness by up to 25 g/l is permitted.

5.

In the case of the addition of water, the total alcoholic strength by volume shall be at least 4% vol. and the sugar-free extract less the titratable acidity, calculated as malic acid, shall be at least 12 g/l.

6.

Fruit juice may also be produced from fruit juice which has been made from juice concentrate, if it is labelled.

(2) In the case of fruit exclusively from Austria, the origin may be indicated in connection with the name of the traffic; names such as "Austrian fruit wine" or "Austrian fruit must" shall be permitted. If the fruit is not exclusively from Austria, and only the further production of the fruit wine has been carried out in Austria, only a reference to the production in Austria, such as "produced in Austria" or "produced in Austria", is only a reference to the production in Austria. Austria 'shall be allowed unless there is a false impression of the fruit ('primary ingredient') in the overall context of the presentation; in this case, information which links the origin to the name of the transport, such as 'product', shall be inadmissible '. from Austria ".

Product specification of fruit wine with the indication of a federal state

§ 15. (1) Fruit wine, which is designated by a Land as a mandatory geographical indication, shall comply with the following conditions in addition to the general legal requirements:

1.

The amount of volatile acid, calculated as acetic acid, may not exceed 0.8 g per litre.

2.

The content of titrierable acid, calculated as tartaric acid, shall be at least 5.0 g per litre.

3.

The content of alcohol present shall be at least 5.0% vol..

4.

No addition of water; in the case of adding sugar, fruit juice, fruit juice concentrate or rectified concentrated grape must, the total alcoholic strength by volume of the chernobyl wine must not exceed 8% vol. and, in the case of stone fruit and soft wine, not more than 13% vol. In addition, an increase of the residual sweetness by up to 25 g/l is permitted.

5.

The fruit wine has the characteristic and typical characteristic of the wine, and its appearance, smell and taste must be free of errors.

6.

No addition of artificial sweeteners and artificial colorants.

7.

No manufacture from concentrate.

(2) The fruit has to be obtained exclusively from the specified federal state or adjacent political districts. The indication of a smaller geographical area shall be permitted if the apples or pears come exclusively from the indicated area. The production shall be carried out in the specified federal state or in an adjacent political district, in the case of fruit sparkling wine or fruit sparkling wine in the specified or adjacent federal state.

Product specification of quality sobwine

§ 16. (1) Quality sobstwine is to be designated by a smaller geographical indication than the Land and must be placed on the market only with a public test number. It shall comply with the conditions for fruit wine with the indication of a federal state; by way of derogation, the content of volatile acid, calculated as acetic acid, may not exceed 0.6 g per litre. In order to obtain the state test number, a sample of the fruit wine from the Federal Office of Viticulture in Eisenstadt or the Higher Federal Institute for Wine and Fruit-Building in Klosterneuburg must be subjected to the following studies:

Points

Relative density

6

Actual alcoholic strength

5

Total dry extract

3

Total sugar (glucose + fructose)

6

Sucrose

7

Sugar-free extract

1

Titratable acid (calculated as apples and tartaric acid)

6

Free and complete sulphurous acid

12

Volatile acid

4

Total alcohol

1

Sinnenprobe

9

Total

60

Cost of the investigation: 60 points = € 72 (Points value: € 1,20).

(2) The fruit has to be obtained exclusively from the specified smaller geographical area. The production must be made in the specified federal state.

Section 5

Quality sobstwein g.U. or PGI

§ 17. In the case of high-quality wine, a protected designation of origin or a protected geographical indication in accordance with Regulation 1151/2012 of the European Parliament and of the Council of 21 November 2012 may be applied to a protected designation of origin or to a protected geographical indication Quality schemes for agricultural products and food products (OJ L 327, p. 1), if the designation is registered as protected designations of origin or protected geographical indications in accordance with this Regulation and the quality wine is in accordance with the provisions of this Regulation.

6.

Transitional provisions

§ 18. Products labelled prior to the entry into force of this Regulation, which comply with the relevant provisions applicable before the entry into force of this Regulation, may be marketed until stocks are exhausted.

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