335/1997 Sb.
DECREE
The Ministry of agriculture
of 12 October. December 1997,
implementing section 18 (a). a), d), (h)), i), (j)) and to Act No 110/1997)
Coll. on foodstuffs and tobacco products and amending and supplementing
certain related laws, for soft drinks and concentrates
for the preparation of non-alcoholic drinks, fruit wines, other wines and
Mead, beer, potable alcohol, spirits and other alcoholic beverages,
fermentation vinegar and yeast
45/2000: Sb.
Change: 45/2000 Coll. (part)
Change: 45/2000 Coll. (part)
Change: 57/2003 Coll. (part)
57/2003: Sb.
289/2004: Sb.
115/2011: Sb.
Change: 115/2011 Coll. (part)
330/2013: Sb.
The Ministry of agriculture shall be determined according to section 18 (a). a), d), (h)), i), (j)), and
k) Act No. 110/1997 Coll. on foodstuffs and tobacco products and
amendments to some related laws (hereinafter referred to as the "Act") for the
soft drinks and concentrates for the preparation of non-alcoholic drinks,
fruit wines, other wines and Mead, beer, potable alcohol, spirits and
other alcoholic beverages, vinegar fermentation and yeast:
Section 1
SOFT DRINKS AND CONCENTRATES FOR THE PREPARATION OF NON-ALCOHOLIC BEVERAGES
§ 1
For the purposes of this Ordinance, means the
and a diet soft drink-drink) containing no more than 0.5% vol.
ethanol (measured at a temperature of 20 ° C), made mainly from drinking water,
spring water, natural mineral water, or infant water, ^ 1)
fruit, vegetable, vegetable or animal raw materials, natural
^ 1 c) sweeteners, sweeteners, honey and other substances and, where appropriate, carbonated with carbon
dioxide,
b) concentrate for the preparation of non-alcoholic drinks-product containing,
After you modify the dilution to the final consumption in the ratio recommended by the manufacturer,
not more than 0.5% vol. ethanol (measured at a temperature of 20 ° C), and
raw materials referred to under (a)),
c) beverage concentrate-concentrated mixture of individual raw materials
used in the manufacture of soft drinks, intended for the preparation of beverages
dilution,
(d) fruit or vegetable juice)-the fermentable but unfermented
the product obtained from the edible parts of a mature and healthy, fresh,
chilled or frozen fruits or vegetables, and one or more
species, with the characteristic colour, aromas and flavours, which are typical for
juice from the fruit or vegetables; flavour, pulp and
cells obtained by appropriate physical methods from the same type of fruit or
vegetable juice may be returned; tomatoes for the purposes of this order
considered to be fruit,
e) fruit juice from citrus fruit-juice obtained from the endocarp
their internal parts; lime juice, however, can be sourced from all over the
the fetus,
(f) fruit or vegetable) juice of concentrated fruit or
vegetable juices (fruit or vegetable juice from concentrate)-
the product obtained from concentrated fruit or vegetable juice again
the addition of such proportion of drinking water ^ 10), which was removed when the
the concentration of the juice; flavour, pulp and cells obtained by appropriate physical
resources from the same type of fruit or vegetable juice may be
returned,
g) drink in powder-a mixture of individual raw materials referred to in (a)
and) in the form of powder, granules, or capsule, intended to prepare
non-alcoholic drinks by dissolution,
h) concentrated fruit or vegetable juice-product obtained from
fruit or vegetable juice of one or more kinds of fruit or
by the physical removal of a specific proportion of vegetable water content; If
product is intended for final consumption, reduce the amount must not be less than
50%; flavour, pulp and cells obtained by appropriate physical resources from the
the same type of fruit or vegetable can be to concentrated fruit
or vegetable juice,
I) dried fruit or vegetable juice (fruit or vegetable
juice powder, dehydrated fruit or vegetable juice)-
the product obtained from fruit or vegetable juice of one or more of the species
fruit or vegetables by the physical removal of almost all the content of the water,
j) nectar-unfermented but fermentable product obtained in accordance with the
Appendix No. 1 of table 1 the addition of potable water, and, if applicable, whether or not sugar
or honey to fruit or vegetable juice, fruit or vegetable juice
from concentrate, concentrated fruit or vegetable juice, dried
fruit or vegetable juice, fruit puree or vegetable marrow, to
concentrated fruit or vegetable marrow, to fruit juice extracted
water or a mixture of these products; flavour, pulp and cells derived
by appropriate physical resources from the same type of fruit or vegetables
the juice can be returned; without prejudice to regulation on nutrition and
health claims made on foods ^ 11), for the production of fruit
NECTARS without the addition of sugar or energy-reduced, may
be wholly or partially replaced by sugars, sweeteners, according to
Regulation on food additives ^ 12)
k) fruit juice water extracted-the product obtained by diffusion using
water from all over the fleshy fruit from which the juice cannot delete any
physical means, or from the whole fruit, dehydrated
l) fruit or vegetable drink-flavored soft drink,
made from a fruit or vegetable juices or concentrates and
raw materials referred to in point (a)),
m) lemonade-flavored soft drink made from a drinkable water,
beverage concentrates or raw materials for their preparation, usually carbonated
carbon dioxide,
n) mineral water, flavored mineral-flavored soft drink made from
natural mineral water, beverage concentrates, or raw materials for their
preparation, usually with the main content of carbon dioxide,
o) spring water-fresh-flavored soft drink made from
spring water, beverage concentrates, or raw materials for their preparation,
usually carbonated with carbon dioxide,
p) aerated water-drink made from water and carbon dioxide,
the carbon dioxide content of not less than 4 g/l,
q) drinking water flavored mineral-flavored soft drink made from
drinking water containing only the addition of flavourings,
where appropriate, also enriched food supplement, usually carbonated with carbon
dioxide.
§ 2
Breakdown of group and subgroup
Breakdown of soft drinks and concentrates for the preparation of non-alcoholic
drinks on groups and subgroups as listed in annex No. 2.
§ 3
Labelling
(1) in addition to the data referred to in the law and in the decree governing the way
food labelling ^ 4) lays down the following additional labelling requirements:
and non-alcoholic drink and concentrate) for the preparation of non-alcoholic drinks,
with the exception of beverage concentrate shall be called subgroups, or in
If the attachment no 2 does not contain a subset name, group name,
b) beverage concentrate shall be called subgroups, or in the case that
the food does not meet the requirements set out on the subset shall be called
the group,
(c)) when the fruit or vegetable juice, fruit or vegetable
juice from concentrate, concentrated fruit or vegetable juice, dried
fruit or vegetable juice, concentrate for the preparation of non-alcoholic
drinks, fruit juice extracted water or soft drink of
juice of one type of fruit or vegetable, in the marking of the word
fruit or vegetable of the type of fruit or vegetable,
d) soft drink and concentrate for the preparation of non-alcoholic beverages
shall be an indication of the energy value, with the exception of soda water,
(e)) is applied to the fruit and vegetable drinks, juice or nectar content
carbon dioxide at least 2 g/l, the indication that it is a carbonated
drink,
(f)) is applied to the lemonade, mineral water, flavoured, flavoured spring water
or drinking water flavored with the carbon dioxide content of less than 2 g/l, the
is an indication that this is still a soda, still mineral water
-flavored, still spring water flavored with, or still drinking
flavored mineral water,
g) for fruit nectar shall indicate the minimum content of fruit juice, fruit
marrow or a mixture of these ingredients with the words "the proportion of ingredients: at least ...
%, which shall indicate in the same Visual field as the product name,
h) for drinks in powder form shall bear an indication that the preparation of a fizzy drink,
I) for mineral water, flavoured, by specifying
1. the indication that it is a carbonated drink, the drink has been Additionally
dosycen carbon dioxide,
2. the location (city or location) where the source receives,
3. the name of the resource
4. the statement of the analytical composition giving its characteristic constituents
mineral water, laboratory,
5. the designation of the increased content of ions, which is the option for the type of
mineral water required special legislation, "^ 1")
6. information on the treatments referred to in a specific legal
Regulation ^ 1)
j) in the case of flavoured spring waters shall indicate
1. the indication that it is a carbonated drink, the drink has been Additionally
dosycen carbon dioxide,
2. the location (city or location) where the source of accumulated, and the name of the resource
3. information on the treatments referred to in a specific legal
Regulation ^ 1)
k) lemonade, to the manufacture of fruit or vegetable has been used juice
or a concentrate, is marked as a fruit or vegetable lemonade,
l) beverage concentrate is marked as a fruit or vegetable beverage
concentrate, if after his prescribed dilution has obtained
drink fruit or vegetable juice,
m) beverage concentrate or flavored soft drink, made from the
fruit or vegetable juices or concentrates, flavoured with substance
flavouring with the character of a different kind of fruit or vegetables
than the applicable basic fruit or vegetable folder, they are marked as
fruit or vegetable beverage concentrate or soft drink with
declared flavor,
n) beverage concentrate or flavored soft drink, made from the
fruit or vegetable juices or concentrates, are marked as
beverage concentrate or soft drink flavored with the addition of
fruit or vegetable juice, or only as a beverage concentrate or
flavored soft drink,
about beverage concentrate or soda) flavored substance intended for
or emulsions, which are replaced by fruit or vegetable
folder used in the title, is marked as a beverage concentrate or
lemonade-flavored, with a declared
p) for concentrated fruit juice not intended for final consumption, by specifying
the indication of the quantity of added lemon or lime juice and acidifying
substances authorized according to the regulation on food additives;
substances ^ 12); This information shall be indicated on the packaging, the label attached to the packaging
or on the accompanying document,
q) for mixtures of fruit juice and fruit juice from concentrate, and for fruit
nectar obtained entirely or partly from one or more of the
concentrated products shall bear the indication "from concentrate or concentrates"
or "partly from concentrate or concentrates; This information shall be indicated
clearly visible characters near the name of the product and must be well
Excel in the background,
r) for fruit juice, fruit juice from concentrate, concentrated fruit
juices, dried fruit juice, fruit juice extracted with water and fruit
nectar made of two or more kinds of fruit, the name shall be entered
the product list of fruits by amount used in
descending order; for products manufactured from three or more fruits can be
designation of the types of fruit to replace the words "of several fruits" or other
corresponding to the importance or the number of fruits used.
use lemon or lime juice or concentrated lemon
or lime juice in the amount of up to 3 g/l (expressed as anhydrous
citric acid) is not considered the addition of lemon or lime
juice.
(2) in the case of mineral water, flavoured spring water and flavoured
and you can use the designation) additional information according to a special legal
prescription, "^ 1") only if they meet the criteria laid down in the specific
legal provision, ^ 1)
(b)) may be the name of the location (city or place) as part of the
the designation only, provided that this is a non-alcoholic beverage
made of natural mineral water or spring water coming from
sites listed in the product name. The name must not be misleading or
misleading as regards the place of natural mineral water sources or
spring water used to manufacture.
(3) in the name of non-alcoholic beverages or in the description, with the exception of
mineral water, flavored, you must not use the designation "mineral water"
"mineral water", or expressions of similar meaning.
(4) in the name of non-alcoholic beverages or in the description, with the exception of
fruit and vegetable juices, must not use the designation "juice", "juice",
"100%", "100%", or expressions of similar meaning.
(5) in the name of soda water and drinking water, flavoured, nor in their designation is
must not indicate the geographic data.
(6) for the beverage concentrate containing more than 50% by weight of
natural sweeteners can be used the name of the syrup.
(7) the tolerable negative mass and volume variations are listed in the
Annex 2a.
§ 4
Quality requirements
(1) physical and chemical requirements for fruit and vegetable NECTARS are
listed in Appendix 1, table 1.
(2) physical and chemical requirements for fruit and vegetable juices from
concentrate or concentrates are listed in Appendix 1, table 2.
(3) Sensory quality requirements for soft drinks and concentrates for
preparation of non-alcoholic drinks are included in annex 2.
(4) mineral water and spring water seasoned with flavored must meet the
chemical requirements for bottled water laid down specific legal
Regulation ^ 1).
(5) drinking water flavored must meet the requirements for potable water according to
special legislation. ^ 2 g)
Section 4a
Technological requirements
(1) if the fruit or vegetable juices processed from fruit or
vegetables with nuclei, seeded and rind must not be part of the seeds, pips and the
the bark covered in juice. The first sentence shall not apply to cases where a part of the
cores, stones or bark, you cannot delete the appropriate manufacturing process. A mixture of
fruit juice and fruit purée is in the manufacture of fruit juices.
(2) Fruit or vegetable juice of concentrated fruit or vegetable
the juices must have at least the organoleptic, physical, chemical and
Nutritional properties of the corresponding averages of juice obtained from
the same type of fruit or vegetables under § 1 (b). d). fruit juice Blend
concentrated fruit juice or fruit pulp or concentrated
the fruit pulp in the manufacture of fruit juice from concentrate is enabled.
(3) other technological requirements are listed in annex 13 to this
the Decree.
§ 5
Putting into circulation
Pale soft drink packaging must be stored and transported in
protected from direct sunlight.
Section 2
FRUIT WINES, OTHER WINES AND MEAD
§ 6
For the purposes of this Ordinance, means the
and a fruit drink made of wine) by alcoholic fermentation of juice from fruit, with
the exception of the grapevines, which can be adjusted before fermentation
the addition of water and sugar,
b) malt wine drink produced by the alcoholic fermentation of malt extracts
using the sulphite of yeast,
c) Mead drink produced by the alcoholic fermentation of honey
reconstituted in water,
d) herbal wine-drink made from fermented sugar with the addition of water,
or made from malt wine, maceration of herbs or Woody parts with
the exception of grapes or by adding their extracts; Edit
by adding ethyl alcohol, spirits or other alcoholic beverages is not permitted
e) liqueur wine fruit-drink made from unfermented juice from fruit,
with the exception of juice from grapes or juice of the fruit from the Unleavened
elderberry with the addition of ethyl alcohol under section 16 (a). and) or distillate and
sugar,
(f)) cidrem-drink made the total or partial alcoholic fermentation
fresh or concentrated Apple juice or Apple juice, dried
to which water has been added, or mixtures thereof; the addition of water, sugar and
not more than 25% by volume of PEAR juice, both before and after fermentation
aromatic natural flavouring substances of the fruit and the addition of
acidity regulators are possible; It is also permissible to add fresh or
concentrated Apple Juice after the fermentation process and edit the content of
dioxide by adding or partial or full deletion,
g) fruit wine table fruit wine, which was after prokvašení
sweetened,
h) fruit wine fruit wine polosladkým, doslazené by adding sugar to the
the value set out in annex 3, table 2,
I) fruit dessert wine-fruit wine with the addition of sugar and alcohol, according to
section 16 (a). and) on the values set out in annex 3, table 2,
j) fruit wine spiced fruit dessert dessert wine with the addition of
spices or extracts made from this spice,
fruit wine) semi-sparkling carbonated fruit wine on
at least 0.1 MPa, or doslazené,
l) perry-drink made the total or partial alcoholic fermentation
fresh or concentrated PEAR juice or dried PEAR juice,
to which water has been added, or mixtures thereof; the addition of water, sugar and
not more than 25% by volume of Apple juice, both before and after fermentation
aromatic natural flavouring substances of the fruit and the addition of
acidity regulators are possible; It is also permissible to add fresh or
concentrated PEAR juice after fermentation and edit the content of
dioxide by adding or partial or full deletion.
§ 7
Breakdown on the types and groups
Breakdown on the types and groups indicated in annex No. 4.
§ 8
Labelling
(1) in addition to the data referred to in the law and in the decree governing the way
food labelling ^ 4) are the following additional labelling requirements
and ethanol content) shall be indicated in percentage by volume, evidenced by a number with
not more than one decimal place; This is followed by the symbol "%" complete with
the word "vol." or the abbreviation "vol." or "vol." before the numerical
the indication may be indicated by "alcohol" or "ALC" or "alc".; absolute
value of the deviation from the ethanol content indicated on the packaging of the data may be
not more than 1%,
(b)) If, in the name of the fruit wines used indicate a specific type of fruit,
that at least 95% by weight of fruit juice comes from a share of that
kind.
(2) fruit wines other marks always name the species and groups.
(3) the tolerable negative dimensional deviation from the nominal volume (the volume of
shown on the cover), measured at 20 ° C, is given in annex 7.
(4) in the labelling of wines referred to in annex 4 shall be the term "wine"
associated with the designation of appropriate group or type of
fruit wines, or the rest of the wine. The very notion of "wine", without mentioning the
an adjective may be used only for grape wines.
§ 9
Quality requirements
Sensory and chemical quality requirements are specified in annex No. 3
tables 1 and 2.
§ 10
Technological requirements
(1) for the production of fruit wines from a single kind of fruit, it's the amount of
fruit juice in the proportions laid down in the annex No. 3 table 3.
(2) on the production of 1000 liters of Mead approximately 280 kg
Bee honey.
Section 3
BEER AND BEVERAGES BASED ON BEER
§ 11
the title launched
For the purposes of this Ordinance, means the
and the frothy drink made with beer) fermentation of the wort of malt ready
water, untreated hops, hops or hop products,
by a fermentation process which in addition to the resulting alcohol (ethyl alcohol) and carbon
dioxide also contains a certain amount of neprokvašeného extract; malt can be
to the amount of one third of the weight of the total extract original wort
to replace the extract, in particular sugar, starch, corn, barley, wheat
or rice; for beers flavored alcohol content may be increased by the addition of
spirits or other alcoholic beverages,
(b) malt barley) grains, wheat or other cereals, for which
sladováním enzymatic modifications of the endosperm has occurred and to create a
typical taste, aromatic substances and colouring substances,
(c)) spodně kvašeným beer beer made using brewing yeast
bottom fermentation,
d) top-kvašeným beer beer made using the brewery
yeast top fermentation and, possibly, the spontaneous flora of the milk
or vinegar bacteria,
e) light beer beer made mainly of light malt,
f) dark and polotmavým beer beer made from malt, dark malts
Caramel, or colored malts mixed with bright malt,
g) cut beer beer produced when tapping by mixture of light and dark
beers,
h) table beer beer made mainly of barley extract
the original wort to 6% by weight including,
draught beer, beer) and made mainly of barley extract
the original wort 7 to 10% by weight,
j) Lager beer made mainly of barley with an extract of the original
the wort 11 and 12% by weight,
a special beer to beer) made mainly of barley extract
the original wort 13% by weight and higher,
l) dark beer Porter made mainly of barley extract
the original wort 18% and above,
m) reduced-alcohol beer, beer with an alcohol content of no more than
1.2% vol. (1.0% by weight),
n)-alcoholic beer beer with an alcohol content not exceeding 0.5%
Vol. (0.4% by weight),
o) beer from other cereals made with the extract of
other cereals malt than barley or wheat higher than one third of the
the weight of the extract,
p) wheat beer made with an extract of
wheat malt a higher than one third of the weight of the total delivered
the extract,
q) beer beer Weissbier produced additional addition of pure yeast
culture or share rozkvašené wort into the finished beer,
r) beer flavoured beer made with the addition of substances intended for
flavouring, food supplements, food or raw material with its own
flavouring properties, spirits or other alcoholic beverages referred to in section 16.
The content of alcohol derived from the spirits and other alcoholic beverages
It must not exceed the alcohol content in the original beer,
with sladinou extract of malt) obtained using the brewery technology
t) drink based on fermented malt drink beer or mixed drink of
beer,
kvašeným malt drink) drink made from beer wort
technology, or flavoured,
in) mixed drink from the beer (Beercooler) drink made by mixing beer with
a diet soft drink or beverage concentrate for the preparation of
non-alcoholic beverages and aerated water.
§ 12
Breakdown by species group and subgroup
(1) the type of
and) beer,
(b) beer-based beverage).
(2) Beer is divided into the following groups:
and) table beer,
(b)) draught beer,
c) Lager,
d) special beer,
e) porter,
f) low-alcohol beer,
g) non-alcoholic beer.
(3) beverages based on beer is divided into the following groups:
and fermented malt beverage)
(b)) mixed drink of beer.
(4) a group of beer can be broken down further to these subsets:
and wheat beer),
b) beer from other cereals,
(c)), Brewer's yeast,
d) flavoured beer.
section 13 of the
Labelling
(1) in addition to the data referred to in the law and in the decree governing the way
food labelling ^ 4) beer shall be
and the name of the species and groups), or also a sub-group under section 12,
b) alcoholic strength by volume expressed as a number with no more than
one decimal place; This is followed by "%" symbol accompanied by the word
"vol." or the abbreviation "vol." or "vol." before the figure representing the
may be indicated by "alcohol" or "ALC" or "alc".,
(c)) the way the fermentation process, if it is a beer produced by top fermentation, or
fermentation in the bottle;
(d)), the indication "unfiltered" if not performed,
e) an indication of whether it is beer bright, dark, semi dark or cut,
f) indication of the use of natural mineral water, ^ 1a) if it was to produce
used.
(2) beer, more precise identification of the Group may solely be used value
extract original wort expressed in numbers by weight
percentage or the corresponding verbal indication referred to in annex No. 5.
(3) in addition to the data referred to in the law and in the decree governing the way
food labelling ^ 4) for beverages based on beer shall
and the name of the Group)
b) alcoholic strength by volume.
(4) in the case of mixed drinks of beer with the indication of the corresponding group
beer pursuant to § 12 para. 2.
(5) the tolerable negative volume deviation from declared volume are
listed in annex 5, table 2.
(6) the beer from other cereals must be marked in the name kind of cereals,
from which it was made.
§ 14
Quality requirements
(1) physical, chemical and sensory quality requirements are
listed in annexes 5 and 6.
(2) dark and polotmavá beer cannot produce ales přibarvováním.
(3) Fermented malt beverage must meet the physical and chemical requirements
on beer in accordance with annex 5. A pointer to the actual prokvašení is
provides it.
(4) the Mixed drink of beer must meet the physical and chemical requirements
on flavored beer, non-alcoholic beers, beers with reduced alcohol content
or table beer according to annex No 5. A pointer to the actual prokvašení is
provides it.
§ 15
Putting into circulation
Beer and beverages based on beer must be protected from direct sunlight.
light and damage due to frost.
Section 4
DRINKING ALCOHOL, SPIRITS AND OTHER ALCOHOLIC BEVERAGES
section 16 of the
The definition of some terms
For the purposes of this Ordinance, means the
and drinking alcohol alcohol) modified by adding of drinking water to a maximum of 80% of the
Vol ethanol,
(b)) other alcoholic beverages beverages containing more than 1.2%
Vol. and less than 15% vol ethanol, in addition to the egg liqueur
According to the applicable European Union legislation directly governing the
^ 9), spirits, beer, wine and partially fermented grape must-
a young wine,
(c)) the other alcoholic beverages with lower alcohol beverages
containing more than 0.5% vol ethanol and not more than 1.2% by volume of
ethanol,
(d)) borovičkou průtahovou or borovičkovou průtahovou liqueur
a spirit drink produced by the distillation of juniper berries in alcohol diluted with water,
While tint or blend with the product can be lihovinovým kulérem; Add jalovcového
oil is not admissible,
e) borovičkou kvasnou the spirit produced from milled berries Juniper
fermented after adding the water, the addition of sugar is inadmissible;
resulting from the zápara is distilled without the addition of ethyl alcohol and Juniper oil is when the
separated by distillation; borovičkový spirit thus obtained is cut, with
the finished product must contain not less than 5% by volume of ethanol from
juniper-berries-distillate,
f) tuzemákem a spirit drink produced from ethyl alcohol, water and rum essences, whose
base is acetate and Formate, etylnatý, kulérem, lihovinovým-dyed
the addition of Vanillin, vanilla and sugar is possible,
g) called "Golden water" liqueur with the addition of gold leaf with the content
at least 38% by volume ethanol.
§ 17
Breakdown on the types and groups
Breakdown of potable alcohol, spirits and other alcoholic beverages on
the types and groups indicated in annex No. 7, without prejudice to
Special rules the categorization of spirits set out in annexes II and III
directly applicable European Union legislation governing spirit drinks ^ 9).
section 18
Labelling
(1) in addition to the data referred to in the Act, in the decree governing the way
food labelling ^ 4) and directly applicable European Union legislation
governing spirits ^ 9) to package the following marks
and ethanol) alcoholic strength by volume expressed as a number with no more than
one decimal place; This is followed by "%" symbol accompanied by the word
"vol." or the abbreviation "vol." or "vol." before the figure representing the
may be indicated by "alcohol" or "ALC" or "alc".,
(b)) as spirits, named for the purity of a variety
plant species, only products made exclusively from a marked variety.
(2) as part of the name of the product it is possible to use the word "old" only for
spirits which wine was aged at least one year before the stočením, with the exception of
spirits of "the old hunting".
(3) a spirit drink which meets the requirements directly applicable legislation
The European Union governing spirits ^ 9) on "Geist", you can indicate in the
the same field of vision as "fruity průtahový spirit '.
(4) a spirit drink which meets the requirements directly applicable legislation
The European Union governing spirits ^ 9) on "fruit spirit" may be
indicate in the same Visual field as the "brandy".
(5) the spirit drinks not included in this notice or in the directly applicable
Regulation of the European Union governing spirits ^ 9) to indicate their
the trade name, which is derived from the basic raw materials used or
technology, or a fancy name.
(6) without prejudice to the directly applicable European Union regulation governing the
spirits ^ 9), you cannot use the names of the spirits, which are in this
the decree or in applicable European Union legislation directly governing the
spirits ^ 9) shows the requirements on the composition, sensory or other requirements
for other articles that do not meet these requirements, and in any
a derived form, including diminutive forms which serve and a variety of epithets that would
may mislead the consumer.
(7) the tolerable negative dimensional deviation, measured at 20 ° c, is listed in the
Annex 7a.
(8) the absolute value of both positive and negative deviations of the content of ethanol in
alcoholic strength by volume of ethanol content indicated on the packaging is
the permissible maximum 0.3% vol. For alcoholic beverages containing
macerated fruit or parts of plants, the maximum permitted value of 1.5%
Vol.
(9) as regards spirit drinks may not be included in the composition of the water.
§ 19
Quality requirements
(1) physical and chemical quality requirements are specified in annex No.
8.
(2) the sensory quality requirements:
and color) the appearance, smell and taste of products must be characteristic of the
the declared type and product group, and must be free of foreign smell and taste,
(b) the partial separation of the emulsion constituents) liqueurs caused by storage must
be removed briefly shaking, after which the emulsion will be restored
the status of the liqueur.
section 20
cancelled
Section 5
FERMENTATION VINEGAR
section 21
For the purposes of this Ordinance, means the
and by a fermentation vinegar) acidifying up food produced exclusively biological
the process of acidification of ethyl alcohol nutrient-enriched with the help of vinegar bacteria,
(b)) by a fermentation vinegar spirit fermentation vinegar made kysáním fermented alcohol
originating in a starchy or sugar for raw materials,
(c)), by a fermentation vinegar wine fermentation vinegar made of ethyl alcohol contained in the kysáním
the vine wine, which was kysáno by a fermentation together with diluted alcohol,
(d)), by a fermentation vinegar fruit fermentation vinegar made of ethyl alcohol contained in the kysáním
fruit or malt wine, which has been kysáno together with diluted
alcohol, by a fermentation
(e)) by a fermentation vinegar flavoured fermentation vinegar seasoned with spices or extracts
herbs or herbs or fruit of plants.
section 22
Breakdown of group and subgroup
Breakdown of groups and subgroups as listed in annex 9.
Article 23 of the
Technological requirements
(1) in the production of fermented vinegar wine and fermented vinegar fruit to
zakysání uses fermentation vinegar alcoholic beverage, while acetic acid contained in
the finished product may come from fermented distilled vinegar in the proportion of not more than
49%.
(2) Coloring of the fermentation of vinegar is distilled vinegar sugar kulérem
permissible.
section 24
Labelling
(1) in addition to the data referred to in the law and in the decree governing the way
food labelling ^ 4) packaging shall
and the type and designation of the Group) or species group and subgroup,
(b)) the indication of the acidity of the fermentation of vinegar in percentage.
(2) the tolerable negative deviation is dimensional packaging-5%.
(3) the tolerable negative error in the contents of the acetic acid percentage
volume, from the content of acetic acid on the packaging, it is not more than 0.2
%.
§ 25
Quality requirements
Sensory and chemical quality requirements are given in annex 10.
Section 6
YEAST
section 26
For the purposes of this Ordinance, means the
and the Yeast Saccharomyces cerevisiae yeast) Hansen, race drožďárenské,
obtained through a biotechnology procedure kvasničných, the multiplication of pure cultures
sugar grown on substrates enriched with nutrients,
promoters and other ingredients,
(b)) pekařským yeast fresh yeast referred to under (a)) capable
cause the rising dough,
(c)) pekařským dried yeast (the vivacious, dried yeast) yeast under the
(b)) prepared by drying,
(d) dried yeast edible yeast) referred to under (a)), the modified
drying and unable to cause rising dough.
section 27 of the
The breakdown of groups and subgroups
The breakdown of groups and subgroups as listed in annex 11.
section 28
Labelling
(1) in addition to the data referred to in the law and in the decree governing the way
food labelling ^ 4) shall
and the name of the species and groups),
(b) the expiry date).
(2) the tolerable negative weight deviation of the Pack is-5%.
section 29
Quality requirements
Sensory, physical and chemical quality requirements are listed in the
Annex 12.
section 30
Technological requirements
Baker's yeast, dried, packaged in hermetically sealed containers.
section 31
Putting into circulation
(1) fresh Baker's yeast be stored at temperatures in the range from + 1
degrees C to + 10 degrees c. Baker's yeast fresh cannot be kept or
Motorola, together with non-packaged food or substances with significant
smells and fragrances.
(2) the dried Baker's yeast and yeast baking powder is stored in a dry place
at temperatures up to + 20 degrees C.
§ 32
Transitional provision
Designation of soft drinks and concentrates for the preparation of
non-alcoholic beverages, fruit wines, other wines and Mead, beer,
drinking alcohol, spirits and other alcoholic beverages, fermented
vinegar and yeast, packed in period 1. January 1998 until 31 December 1999. on 31 March 1998,
shall be assessed only under section 6 of the Act.
§ 33
The effectiveness of the
This Decree shall take effect on the date of its publication, with the exception of paragraph 3, 8, 13,
18, 24 and 28, which will become effective on 1 January 2004. April 1998.
Minister:
Ing. Lux in r.
Č. 1
Physical and chemical requirements for fruit nectars, fruit juice
concentrate or concentrates and fruit pulp from concentrate
Table 1
Physical and chemical requirements for fruit NECTARS
+----------------------------------------------+----------------------+
| | The minimum content |
| | juice, pulp, or |
| Fruit NECTARS made from | their mixture (% |
| | a solid final |
| | product) |
+----------------------------------------------+----------------------+
| I. fruits with acidic juice unsuitable for direct consumption |
|---------------------------------------------------------------------|
| Maracuja (passion fruit) | 25 |
|----------------------------------------------+----------------------|
| Quito naranjillo | 25 |
|----------------------------------------------+----------------------|
| Black currant | 25 |
|----------------------------------------------+----------------------|
| White currant | 25 |
|----------------------------------------------+----------------------|
| Red currant | 25 |
|----------------------------------------------+----------------------|
| Gooseberries | 30 |
|----------------------------------------------+----------------------|
| Sea buckthorn | 25 |
|----------------------------------------------+----------------------|
| Trnky | 30 |
|----------------------------------------------+----------------------|
| Slívy | 30 |
|----------------------------------------------+----------------------|
| Plum | 30 |
|----------------------------------------------+----------------------|
| Rowans | 30 |
|----------------------------------------------+----------------------|
| Šípky | 40 |
|----------------------------------------------+----------------------|
| Višně | 35 |
|----------------------------------------------+----------------------|
| Cherries | 40 |
|----------------------------------------------+----------------------|
| Blueberries | 40 |
|----------------------------------------------+----------------------|
| Elderberry | 50 |
|----------------------------------------------+----------------------|
| Raspberries | 40 |
|----------------------------------------------+----------------------|
| Apricots | 40 |
|----------------------------------------------+----------------------|
| Strawberries | 40 |
|----------------------------------------------+----------------------|
| BlackBerry | 40 |
|----------------------------------------------+----------------------|
| Cranberries | 30 |
|----------------------------------------------+----------------------|
| Quince | 50 |
|----------------------------------------------+----------------------|
| Lemons and limes | 25 |
|----------------------------------------------+----------------------|
| Other fruits of this category | 25 |
+----------------------------------------------+----------------------+
| II. Fruits low in acid or with a high proportion of marrow or |
| aromatic substances, with unfit for direct consumption |
+----------------------------------------------+----------------------+
| Mango | 25 |
|----------------------------------------------+----------------------|
| Bananas | 25 |
|----------------------------------------------+----------------------|
| Guava | 25 |
|----------------------------------------------+----------------------|
| Papaya | 25 |
|----------------------------------------------+----------------------|
| Liči | 25 |
|----------------------------------------------+----------------------|
| Azerola (Neapolitan MEDLARS) | 25 |
|----------------------------------------------+----------------------|
| The fruit of the Cherimoya (Annona musricata, anona | 25 |
| ostnitá) | |
|----------------------------------------------+----------------------|
| The fruit of the Cherimoya (Annona reticulata, anona | 25 |
| mesh) | |
|----------------------------------------------+----------------------|
| Sugar Apple (Annona cheimola, anona | 25 |
| ||) | |
|----------------------------------------------+----------------------|
| Pomegranates | 25 |
|----------------------------------------------+----------------------|
| Fruit of the akašu (Anacardium occidentale, | 25 |
| Cashew) | |
|----------------------------------------------+----------------------|
| Spanish plums (hog plum) | 25 |
|----------------------------------------------+----------------------|
| Umbu | 25 |
|----------------------------------------------+----------------------|
| Other fruits of this category | 25 |
+----------------------------------------------+----------------------+
| III. Fruit juice suitable for direct consumption |
+----------------------------------------------+----------------------+
| Apples | 50 |
|----------------------------------------------+----------------------|
| Pears | 50 |
|----------------------------------------------+----------------------|
| Peaches | 50 |
|----------------------------------------------+----------------------|
| Citrus fruits except lemons and limes | 50 |
|----------------------------------------------+----------------------|
| Pineapple | 50 |
|----------------------------------------------+----------------------|
| Tomatoes | 50 |
|----------------------------------------------+----------------------|
| Other fruits of this category | 50 |
+----------------------------------------------+----------------------+
Table 2
Physical and chemical requirements for fruit juice from concentrate or
concentrates and fruit pulp from concentrate
+--------------------+------------------------+----------------------+
| | | The minimum value of ve |
| | | Brix concentration for |
| The generic name fruit | The botanical name | diluted fruit |
| | | juice and diluted |
| | | fruit puree |
+--------------------+------------------------+----------------------+
| Apples (*) | Malus domestica Borkh. | 11.2 |
|--------------------+------------------------+----------------------|
| Apricots (**) | Prunus armeniaca l. | 11.2 |
|--------------------+------------------------+----------------------|
| Bananas (**) | Musa x paradisiaca l. | 21.0 |
| | (excluding plantains) | |
|--------------------+------------------------+----------------------|
| Black currant (*) | Ribes nigrum l. | 11.0 |
|--------------------+------------------------+----------------------|
| | Vitis vinifera l., or | |
| Grape wine (*) | hybrids of Vitis labrusca | 15.9 |
| | L. or hybrids | |
|--------------------+------------------------+----------------------|
| Grapefruit (*) | Citrus x paradisi | 10.0 |
| | Macfad. | |
|--------------------+------------------------+----------------------|
| Guava (**) | Psidium guajava l. | 8,5 |
|--------------------+------------------------+----------------------|
| Lemons (*) | Citrus limon (l.) | 8,0 |
| | Burm. f. | |
|--------------------+------------------------+----------------------|
| Mango (**) | Mangifera indica l. | 13.5 |
|--------------------+------------------------+----------------------|
| Oranges (*) | Citrus sinensis (l.) | 11.2 |
| | Osbeck | |
|--------------------+------------------------+----------------------|
| The fruit of the passion flower (*) | Passiflora edulis Sims | 12.0 |
|--------------------+------------------------+----------------------|
| Peaches (**) | Prunus persica (l.) | 10.0 |
| | Batsch var. persica | |
|--------------------+------------------------+----------------------|
| Pears (**) | Pyrus communis l. | 11.9 |
|--------------------+------------------------+----------------------|
| Pineapple (*) | Ananas comosus (l.) | 12.8 |
| | Merr. | |
|--------------------+------------------------+----------------------|
| Raspberries (*) | Rubus idaeus l. | 7,0 |
|--------------------+------------------------+----------------------|
| Sour cherries (*) | Prunus cerasus L. | 13.5 |
|--------------------+------------------------+----------------------|
| Strawberries (*) | Fragaria x ananassa | 7,0 |
| | Spirit. | |
|--------------------+------------------------+----------------------|
| Tomatoes (*) | Lycopersicon | 5,0 |
| | esculentum, Mill. | |
|--------------------+------------------------+----------------------|
| Mandarins (*) | Citrus reticulata | 11.2 |
| | Blanco | |
+--------------------+------------------------+----------------------+
Note:
For products marked with an asterisk (*), which are produced as a juice,
the minimum relative density determined in proportion to the density of water at 20/20
° C. For products marked with two asterisks (**), which are produced
as the pulp, it specifies the minimum Brix value not only (without the
correction of the acidity).
Č. 2
Breakdown of soft drinks and concentrates for the preparation of the
groups and subgroups and the requirements for their quality
-------------------------------------------------------------------------------------------------------------
The breakdown of the sensory requirements
-------------------------------------------------------------------------------------------------------------
Kind of a group of a subgroup of the appearance of taste and smell
-------------------------------------------------------------------------------------------------------------
Non-alcoholic fruit or clear to murky, matching the one used
drink vegetable juice or with the contents of folders with no foreign
puree, pulp, or flavors and odors
pieces of fruit or
vegetables, without foreign
admixture
------------------------------------------------------------------
nectar clear to murky,
Alternatively, the content
puree, pulp, or
pieces of fruit or
vegetables, without foreign
admixture
------------------------------------------------------------------
non-alcoholic fruit or clear to murky,
drink vegetable drink or with a slight
seasoned with deposit, without
foreign matter
-----------------------
lemonade
-----------------------
flavoured mineral water
-----------------------
drinking water flavored
-----------------------
spring water flavored
--------------------------------------------------------------------------------------------
soda clear to a crisp without the net without foreign
sediment and foreign flavours and odours
admixture
-------------------------------------------------------------------------------------------------------------
Concentrate fruit or opalescent to murky matching the one used
to prepare the vegetable with the deposit, without folders without foreign
non-alcoholic concentrate flavor and smell foreign matter
nápojů ------------------------------------------------------------------
beverage syrup clear to murky,
concentrate or with a slight
deposit, without
foreign matter
------------------------------------------------
drink in powder, granules or powder
tablets, no foreign
admixture
------------------------------------------------------------------
dried fruit without foreign matter
or vegetable and odours
juice
-------------------------------------------------------------------------------------------------------------
Č. 2a
Tolerable negative mass and volume variances
--------------------------------------------------------------------------------
deviation
--------------------------------------------------------------------------------
transport packaging (drums, tanks, etc.) 1%
--------------------------------------------------------------------------------
Consumer packaging (bottles, cans, bags, etc.):
--------------------------------------------------------------------------------
up to 50 g or 50 ml 9%
--------------------------------------------------------------------------------
over 50 g or 50 ml to 100 g or 100 ml of 4.5 4.5 g or ml
--------------------------------------------------------------------------------
over 100 g or 100 ml to 200 ml 200 g or 4.5%
--------------------------------------------------------------------------------
over 200 g or 200 ml to 300 g or 300 ml 9 g or 9 ml
--------------------------------------------------------------------------------
over 300 g or 300 ml to 500 g or 500 ml of 3%
--------------------------------------------------------------------------------
over 500 g or 500 ml to 1000 g or 1000 ml 15 g or 15 ml
--------------------------------------------------------------------------------
over 1.0 kg 1.0 litre 1.5% or
--------------------------------------------------------------------------------
Č. 3
Quality requirements fruit wines, other wines and Mead
Table 1
Sensory requirements
the appearance of the paint smell and taste
-----------------------------------------------------------------
fruit wines, crisp and clear the corresponding harmonic on
other fruit juice used for dessert
wine outside of the type of fruit, spicy
fruit wines, influenced by the
malt used spices
Mead and a clear, crisp, golden-brown harmonic
malt wine permitted
opalescence
Table 2
Chemical requirements
+-------------+-------------+---------+-------------+
| type of wine | table of contents | the sugar content in content | |
| | ethanol in% volatile | g/l |
| | Vol. | acids | |
| | | (x) in g/l | |
| | | up | |
+-------------+-------------+---------+-------------+
| | at least 10 fruit wines | 1.3 | not exceeding 20 |
| table | | | |
+-------------+-------------+---------+-------------+
| fruit wines | at least 11 | more than 20 1.3 |, |
| semi-sweet | | | no more than 80 |
+-------------+-------------+---------+-------------+
| | at least 14 fruit wines | 1.3 | more than 80 |
| dessert | | | |
+-------------+-------------+---------+-------------+
| | at least 14 fruit wines | 1.3 | x |
| dessert | | | |
| spicy | | | |
+-------------+-------------+---------+-------------+
| | fruit wines not exceeding 20 | 1.7 | x |
| liqueur | | | |
+-------------+-------------+---------+-------------+
| | not exceeding 12 fruit wines | 1.3 | x |
| sparkling | | | |
+-------------+-------------+---------+-------------+
ciders and perry | | at least 1.2 | 1.4 | x |
| not more than 8.5 | and | | |
+-------------+-------------+---------+-------------+
| | at least 13.5 malt | 55, variance 1.3 | |
| | | | +/-5 |
+-------------+-------------+---------+-------------+
| | at least 14 herbal | not more than 120 1.7 | |
+-------------+-------------+---------+-------------+
| | at least 10 Mead | at least 40 | 1.6 |
+-------------+-------------+---------+-------------+
Table 3
The amount of fruit juices in fruit wines from one type of fruit
fruit wine fruit quantity fruit juice
in litres per 1000 l
the product of at least
--------------------------------------------------------------
currant currant 300
Cherry cherries 700
sour cherry cherries 550
Apple apples 600
Perry pears 800
rosehip rosehip 700
Blueberry Blueberry 500
Č. 4
Breakdown on the types and groups
+---------------+----------------------+
| species | Group |
+---------------+----------------------+
| fruit wines | table |
| | semi-sweet |
| | dessert |
| | dessert |
| | sweet spicy |
| | still |
+---------------+----------------------+
| other | malt |
| fruity | herbal |
| wine | liqueur |
+---------------+----------------------+
| cider and perry | |
+---------------+----------------------+
| Mead | |
+---------------+----------------------+
Č. 5
Physical and chemical requirements for the quality of the beer ^ 1)
Table 1
+------------------------+-------------------------------------------------------------------------------+
| | A group of beer |
| +-------------+-------------+--------+---------+--------+---------+-------------+
| Pointer | non-alcoholic | with reduced | table | tapping | lagers | special | portery |
| | | content | | | | | |
| | | alcohol | | | | | |
+----------------+-------+-------------+-------------+--------+---------+--------+---------+-------------+
| The actual | dark | not specified | min. 45 |
|% | prokvašení beer | | |
+----------------+-------+---------------------------+-------------------------------------+-------------+
| | other | not specified | min. 50 | not specified |
| | beer | | | |
+----------------+-------+-------------+-------------+-------------------------------------+-------------+
| alkohol2) | Max 0.5 | 0.5-1.2 | more than 1.2 |
|% Vol | | | |
+------------------------+---------------------------+--------+---------+--------+---------+-------------+
extract the original | | not specified | Max. 6 | 7-10 | 11-12 | 13 min. | 18 min. |
| mladiny4) | | | | | | |
| mass-% | | | | | | |
+------------------------+---------------------------+--------+---------+--------+---------+-------------+
Note: 1) for data, with the exception of the data referred to in notes 2 and 3, označenýchna packaging
in quantitative terms, it is assumed the absolute value of positive izáporné
10% of relative tolerance, if not stated, that this is an average value.
2) for beers with an alcohol content of up to 1.2%, including the absolute value is permitted
positive and negative deviations from 0.3% vol. for beers of the declared value
with an alcohol content of 5.5% vol. 1.2 up to and including připouštíabsolutní
the value of positive and negative deviations 0.5% vol from the declared value
and for beers with an alcohol content of 5.5% vol. is assumed absolute
the value of positive and negative deviations 1.0% vol. from the declared value
which must be complied with the minimum or maximum values laid down.
3) extract the original Wort, as determined by the calculation by the large Ballingova
the formula shall be assessed value rounded down to a whole number.
Table 2
Tolerable negative volume deviation from declared volume
+--------------------------+-------------------------------------+
| packaging; the declared content | maximum tolerable negative error |
+--------------------------+-------------------------------------+
| transport packaging (drums, | - 1,0 % |
|-cisterns, etc.) | |
+--------------------------+-------------------------------------+
consumer packaging | (bottles, cans, minisoudky, etc.):
+--------------------------+-------------------------------------+
| 0.25 l | - 3,6 % |
+--------------------------+-------------------------------------+
| 0.33 l, 0.375 l, 0.5 l | - 3,0 % |
+--------------------------+-------------------------------------+
| 0.75 l | - 2,0 % |
+--------------------------+-------------------------------------+
| 1.0 l and 5.0 l | - 1,5 % |
+--------------------------+-------------------------------------+
Č. 6
Sensory requirements on the quality of beer
+-------------------------------------+--------------------------+
| Group and subgroup beer | appearance of beer |
+-------------------------------------+--------------------------+
in General, all groups and | subgroup | clear to slightly Opalescent, |
In addition to the further specified | | heating Deletable |
| turbidity is not cold | |
| | defect is considered |
+-------------------------------------+--------------------------+
| | wheat beer clear to slightly turbid |
+-------------------------------------+--------------------------+
Brewer's yeast and unfiltered beer | | slightly turbid to turbid |
+-------------------------------------+--------------------------+
| Group and subgroup beer | beer flavour: |
+-------------------------------------+--------------------------+
| in general all group and subgroup | malt and hop, no |
| | foreign beer aroma and flavour |
| | Foreign aroma and flavour |
| soft and distinct | s |
| bitterness, with relish, | |
| induced C02; | |
| | |
| | are very weak permissible |
| flavors and fragrances: | |
| | |
| | ester (fruit) |
| | yeast |
| delay (oxidation) | |
| | |
| |, and after additives |
+-------------------------------------+--------------------------+
the specified beers | |: flavour |
also admits: | | |
+-------------------------------------+--------------------------+
|, sawn and semi dark dark beer slightly sweet, caramel, | |
+-------------------------------------+--------------------------+
| non-alcoholic beer | mladinová or slightly |
| | Caramel |
+-------------------------------------+--------------------------+
| yeasty wheat beer | significantly |
+-------------------------------------+--------------------------+
| |-flavoured appropriate to the type and |
| the character used | |
| |, that is ingredients |
| aromatic substances, | |
| After foods | |
| or materials | |
| with its own flavouring properties | |
+-------------------------------------+--------------------------+
top-fermented beer | | slightly fruity-sour |
+-------------------------------------+--------------------------+
Č. 7
Breakdown of potable alcohol, spirits and other alcoholic beverages on
species and groups
+------------------------------+---------------------------------------+
| Species | Group |
+------------------------------+---------------------------------------+
| drinking alcohol | |
+------------------------------+---------------------------------------+
| a spirit drink | tuzemák |
+------------------------------+---------------------------------------+
| | Fruit distillate-průtahový Geist |
+------------------------------+---------------------------------------+
| | Brandy-fruit spirit |
+------------------------------+---------------------------------------+
| | borovička fermentation |
+------------------------------+---------------------------------------+
| | borovička průtahová |
+------------------------------+---------------------------------------+
| | Golden water |
+------------------------------+---------------------------------------+
| other alcoholic beverages | |
+------------------------------+---------------------------------------+
| other alcoholic beverages | |
| with a reduced alcohol content | |
+------------------------------+---------------------------------------+
Annex 7a
The maximum negative displacement deviation from the nominal volume
+--------------------+-------------------------------+
| Nominal volume (HV) | Tolerable negative error |
| | maximum |
+--------------------+---------------+---------------+
| contents in millilitres | as% Vn | in ml |
+--------------------+---------------+---------------+
| from 5 to 50 | 9 | - |
+--------------------+---------------+---------------+
over 50 to 100 | | - | 4.5 |
+--------------------+---------------+---------------+
over 100 to 200 | | 4.5 | - |
+--------------------+---------------+---------------+
over 200 to 300 | | - | 9 |
+--------------------+---------------+---------------+
over 300 to 500 | | 3 | - |
+--------------------+---------------+---------------+
over 500 to 1 000 | | - | 15 |
+--------------------+---------------+---------------+
over 1 000 to 10 000 | | 1.5 | - |
+--------------------+---------------+---------------+
Č. 8
The physical and chemical quality requirements
+----------------------+-----------------------+----------------+---------------------+
| A spirit drink | Ethanol | Extract | Sugar as |
| | in% vol | in the g/l | Invert in g/l |
| | in the final | maximum | |
| | product | | |
+----------------------+-----------------------+----------------+---------------------+
| tuzemák | 37.5 | 8 | Max. 5 |
+----------------------+-----------------------+----------------+---------------------+
| fruit průtahový | 37.5 | 5 | unlimited |
| spirit-Geist | | | |
+----------------------+-----------------------+----------------+---------------------+
| borovička fermentation | 37.5 | - | Max. 4 |
+----------------------+-----------------------+----------------+---------------------+
| borovička průtahová | 37.5 | - | unlimited |
+----------------------+-----------------------+----------------+---------------------+
Č. 9
Breakdown of group and subgroup
The Kind Of Group The Sub-group
-----------------------------------------------------------
flavored alcoholic beverage.
Vinegar fermentation wine
fruit
Č. 10
Sensory and chemical quality requirements
Table 1
Sensory requirements
the appearance of the color the vinegar smell and taste
-----------------------------------------------------------------
clear liquid, colourless or acetic, according
the incidence of alcohol fermentation of fine yellow to slightly used
sediment buff raw materials, without
admissible extraneous odours and
flavored
fermenting wine and a clear liquid, vinegar, according to hue
the incidence of mild fruity corresponding used
sediment used raw materials, without
acceptable raw materials of foreign odours and
flavored
fermentation vinegar flavored clear to tint, according to
opalescent corresponding
fluid, used of used
raw materials raw materials, without
fine foreign odours and
sediment flavors
is permissible
Table 2
Chemical requirements
vinegar acidity as extract in%
acetic acid,%, at least
not more than
-----------------------------------------------------------------
alcoholic fermentation and 10-
fermentative flavored
fermenting wine and 10 0.1
fruit and
the fermentation or fruit
flavored
Č. 11
Breakdown of group and subgroup
The Kind Of Group The Sub-group
----------------------------------------------------------
bakery fresh
Dried yeast
Edible dried
Č. 12
Sensory, physical and chemical quality requirements
Table 1
Sensory requirements
yeast color appearance, smell and taste
---------------------------------------------------------------------
light grey to bright and clear, with no signs of
Baker's Tan each decomposition
fresh colonies of mold
Baker's light grey powder to dry clean, without traces of granules
Tan decomposition
dried edible Tan small chips NET, without signs of
When the dust of decay
Table 2
Physical and chemical requirements
yeast dry matter in the cardinality of the ash in the purity of the
% of the dry matter at least rising%
not more than
---------------------------------------------------------------------
the wrong content of yeast
the genus Torula, bakery Mycoderma,
fresh 25 max. 70 9 Candida, Pichia
min.
baking is permissible only in the
dried 90 max. 70 9 quantity that adversely
min. does not affect the
the properties of yeast
dried 90 9
Edible
Annex 13
For more technological requirements on non-alcoholic drinks
+------------------------------------------------------------------------+
| 1. Složení |
|------------------------------------------------------------------------|
| and) when preparing fruit juice, fruit purée and fruit NECTARS |
| apply the corresponding botanical names of the fruits listed in annex |
| 1 table 1 and in product name is then the name of the appropriate fruit |
| or generic name of the product. For fruit not classified in annex 1 |
| table 1 uses the correct botanical or common name. |
|------------------------------------------------------------------------|
| (b) fruit juice of a Brix value) is the value of Brix of juice obtained from |
| fruit; It must not be edited, with the exception of the mixture with juice from the same |
| the type of fruit. |
|------------------------------------------------------------------------|
| (c) a minimum Brix value) provided for in annex 1, table 1 for dilute |
| fruit juice and diluted fruit pulp does not include soluble dry matter |
| any of the optional components that you have added and additives. |
|------------------------------------------------------------------------|
| 2. Authorised ingredients |
|------------------------------------------------------------------------|
| and) to products listed in article 1 (a). (d)), f), (h)), i), (j)) and k) can be |
| added only the following components: |
|------------------------------------------------------------------------|
| -vitamins and mineral substances permitted by European Parliament |
| and Council Regulation (EC) No 1925/2006 concerning the addition of vitamins and minerals and |
| of certain other substances to foods |
| |
| -food additives permitted by European |
| Parliament and of the Council (EC) no 1333/2008 on food additives |
| látkách |
| |
| -to edit the sour taste: lemon juice or lime juice or |
| concentrated lemon or lime juice to 3 g per litre of |
| juice, expressed as anhydrous citric acid; and: |
| |
| — in the case of fruit and vegetable juices, fruit and vegetable juices |
| from concentrate and concentrated fruit juices and vegetable juices: |
| returned by the flavour, pulp and cells |
| |
| — in the case of grape juice: the return of the salt of tartaric acid, |
| |
| — in the case of fruit and vegetable NECTARS: returned by the flavour, pulp and |
| the cell; sugars or honey to not more than 20% of the total weight of the finished |
| of the product; or sweeteners. |
|------------------------------------------------------------------------|
| (b)) the allegation that the fruit nectar sugars have been added, and any |
| the allegation, which has the same meaning for the consumer, may, can |
| use only if the product does not add any |
| Monosaccharides or disaccharides or any other food used for |
| its sweetening properties, including sweeteners as defined |
| in the regulation of the European Parliament and of the Council (EC) No. 1333/2008 |
| on food additives. If the sugars in the fruit nectar |
| occur naturally, it should also be indicated on the label ' contains |
| naturally occurring sugars ". |
|------------------------------------------------------------------------|
| 3. authorised treatments and substances |
|------------------------------------------------------------------------|
| In the case of the products referred to in paragraph 1 (b). (d)), f), (h)), i), (j)) and k) can |
| only be used in these ways of processing and can be added to them |
| only the following substances: |
|------------------------------------------------------------------------|
| — mechanical methods of harvesting, |
| |
| — the usual physical processes of production of concentrated fruit juices, |
| including the direct removal of water from the edible part of the fruit with the exception of |
| grapes, if fruit juice thus obtained are in accordance with § 4a |
| paragraph. 1 (b). a), |
| |
| — in the case of grape juice, which was sířena by sulphur dioxide gas, |
| enables the desulphurisation of physical means, provided that the total |
| the amount of SAT [2] present in the final product shall not exceed 10 mg/l, |
| |
| — enzymatic preparations: pektinázy (for the layout of the pectin), proteases |
| (for the layout of the protein) and amylase (for starch fission) |
| the requirements of the regulation of the European Parliament and of the Council (EC) No. 1332/2008 |
| on food enzymes |
| |
| — Edible gelatine, |
| |
| — taniny, |
| |
| — sol (colloid) of silicic acid, |
| |
| — activated carbon |
| |
| — dusík, |
| |
| — bentonite as an adsorbent clay |
| |
| — chemically inert filtration auxiliary substances and precipitating reagent (mj. |
| Perlite, washed diatomite, cellulose, insoluble polyamide, |
| polyvinylpolypyrolidon, polystyrene), which, in accordance with regulation |
| The European Parliament and of the Council (EC) No 1935/2004 on materials and |
| articles intended to come into contact with foodstuffs |
| |
| -chemically inert adsorption auxiliary substances, which are in line |
| with the European Parliament and Council Regulation (EC) No 1935/2004 |
| materials and articles intended to come into contact with foodstuffs, and which are |
| used to reduce the limonoid and naringin in citrus juice, |
| without significantly influenced the contents of limonoidních glycosides, acids, sugars |
| (including oligosaccharides) or mineral substances |
| |
| — In addition, spices, herbs, and salt, if the amount does not exceed 3% |
| the weight of the food in the production of vegetable juices. |
|------------------------------------------------------------------------|
| 4. raw materials |
|------------------------------------------------------------------------|
| Fruit-all kinds of fruit. The fruit must be healthy, reasonably mature, |
| fresh or preserved by physical means or by modifying the used |
| in accordance with the laws of the Union, including editing after the harvest. |
| |
| Fruit pith-the fermentable but unfermented product obtained by appropriate |
| physical processes, for example. by sieving, grinding, milling of the edible parts |
| whole or peeled fruit without a Department of juices. |
| |
| Concentrated fruit pulp-the product obtained from fruit purée by the physical |
| removal of a specific proportion of the natural water content. Concentrated |
| fruit puree can be restored to the aroma, obtained by appropriate physical |
| resources, and restored from the same kind of fruit. |
| |
| Aroma-without prejudice to European Parliament and Council Regulation (EC) no |
| 1334/2008, is intended for aroma |
| the return of the fruit during processing using appropriate physical |
| procedures. These physical procedures may apply for maintaining, |
| preservation or stabilize the flavours and quality shall include in particular |
| pressing, extraction/extraction, distillation, filtration, adsorption, |
| evaporation, fractionation and concentration. |
| |
| The aroma is extracted from the edible part of the fruit. However, it may also be from |
| oil cold pressed from the peel of citrus fruits and a mixture of stones. |
| |
| Sugars-products according to Decree ^ 1 c), fructose corn syrup and sugars |
| coming from the fruit. |
| |
| Med-product according to Decree ^ 1 c). |
| |
| Pulp or cells-products extracted from the edible part of the fruit of the same |
| the species without removing the juice. In the case of citrus fruits are flesh |
| or the cells of the sacs of juice obtained from the endocarp. |
+------------------------------------------------------------------------+
Transitional provisions amendments
Article II of Decree No. 57/2003 Coll.
Transitional provisions
1. the food produced and put into circulation before the date of effectiveness of this
the Decree shall be assessed in accordance with the existing legislation.
2. the labelling of the food in accordance with the existing legislation can be used
no later than 30 June 2005. April 2004, with the exception of spirits mentioned in article 2(3). (II)
point 3 and domestic rum under art. II, point 4.
3. the Spirits cut and spirits cut fine marked according to § 18 para.
1 (b). (d)), and (e)) Decree No. 335/1997 Coll. and manufactured or imported into
31 December 2002 can be put into circulation not later than 31 December 2006. December 2003.
4. Domestic rum corresponding to the definition of section 16 (a). nn) Decree No.
335/1997 Coll., and made into a 31. December 2002 can be put into circulation
not later than 31 December 2006. December 2003.
Article. (II) Decree No. 289/2004 Coll.
Transitional provisions
1. the food produced and put into circulation before the date of effectiveness of this
the Decree shall be assessed in accordance with the existing legislation.
2. the labelling of the food in accordance with the existing legislation can be used
not later than 31 December 2006. December, 2004.
Article. (II) Decree No. 330/2013 Coll.
Transitional provisions
1. the communication "from 28. April 2015 do not contain any fruit juice added
sugars ' may be placed on the label in the same place as the name of the product
as defined in § 1 (b). (d)), f), (h)), i), or k) to 28. October 2016.
2. foodstuffs put on the market or labelled in accordance with Decree No.
335/1997 Coll., in the version in force before the date of entry into force of this
the Ordinance, may be sold to 28. April 2015.
*) In the production of NECTARS of these fruits is the use of natural
sweetening matter, except for sugar, powdered sugar pudding and candy,
honey or sweeteners required.
1) Act 634/1992 Coll., on consumer protection, as amended by Act No.
217/1993 Coll., Act No. 40/1995 Coll., Act No. 104/1995 Coll. and Act No.
110/1997 Sb.
1) Decree No. 275/2004 Coll., about the requirements for quality and health
the safety of bottled water and how to edit them.
1) Ministry of agriculture Decree No. 324/1997 Coll. on the way
labelling of food and tobacco products, the permissible deviation from the data
about the quantity of the product designated by the symbol "e".
1B) Decree No. 423/2001 Coll. laying down the manner and extent of the
evaluation of natural medicinal resources and sources of natural mineral
waters and other details in their use, requirements for the
environment and equipment of natural healing Spa and vocational
an opinion on the usefulness of natural medicinal resources and climate
the conditions for therapeutic purposes, a natural mineral water for the production of natural
mineral waters and about the State of the environment, natural healing
the Spa (the Decree on the sources and the SPA).
1 c) Decree No. 76/2003 Coll., laying down the requirements for natural
sweeteners, honey, sugar confectionery, cocoa powder and cocoa mixture with sugar,
chocolate and chocolate candies.
2D) Decree No. 293/1997 Coll. on the method of calculation and marketing of nutritional
(nutritional) value of foodstuffs and labelling information about the possible adverse
health effects.
2F) Decree No. 38/2001 Coll. on hygienic requirements for products
intended for contact with food and dishes, as amended by Decree No. 186/2003
SB.
2 g) Decree No. 376/2000 Coll., laying down the requirements for potable
water and the extent and frequency of its inspections.
4) Decree No. 113/2005 Coll., about how the labelling of foodstuffs and tobacco
products, as amended.
7) Decree No. 225/2008 Coll. laying down the requirements for Add-ons
diet and to enrich foods.
8) Decree No. 447/2004 Coll., about the requirements for the amount and types of substances
flavouring foods, their conditions of use, requirements for
their health and the conditions of use of quinine and caffeine.
9) European Parliament and Council Regulation (EC) No 110/2008 of 15 March.
January 2008 on the definition, description, presentation, labelling and the protection of
of geographical indications of spirit drinks and repealing Council Regulation (EEC) No.
1576/89.
10) Decree No. 252/2004 Coll. laying down public health requirements for the
drinking and hot water, and the frequency and scope of the control of drinking water, as amended by
amended.
12) European Parliament and Council Regulation (EC) no 1333/2008 of 16 May.
December 2008 on food additives.
