45/2000 Coll.
DECREE

Ministry of Agriculture


Dated 23 February 2000

Amending Ministry of Agriculture Decree no. 335/1997 Coll.
Implementing § 18 point. a), d), h), i), j) and k) of the Act no. 110/1997
Coll., on foodstuffs and tobacco products and amending and supplementing
certain related acts, for non-alcoholic drinks and concentrates | || for soft drinks, fruit wines, other wines and
mead, beer, drinking alcohol, spirits and other alcoholic beverages
vinegar and yeast

The Ministry of Agriculture stipulates pursuant to § 18 point. a), d), h), i), j) and
k) of the Act no. 110/1997 Coll., on foodstuffs and tobacco products and
amending and supplementing some related laws, (hereinafter the "Act ')
Article I


Decree no. 335/1997 Coll., Which implements § 18 point. a), d), h), i)
j) and k) of the Act no. 110/1997 Coll., on foodstuffs and tobacco products and
amending and supplementing some related laws, for nonalcoholic
beverages and concentrates for soft drinks, fruit wines,
other wines and mead, beer, drinking alcohol, spirits,
other alcoholic beverages, vinegar and yeast, as follows:

First § 1, including footnote no. 1) reads:

"§ 1

For the purposes of this Decree

a) soft drinks - a beverage containing a maximum of 0.5 percent by volume
ethanol (0.4 weight percent ethanol)
produced from specified materials, especially of water or mineral water, fruit, vegetable
, vegetable or animal raw materials, natural or
sweeteners, honey, or a combination of some of these materials
optionally carbonated carbon,

b) concentrate for soft drinks - a product containing
following dilution for direct consumption at the ratio recommended by the manufacturer
maximum of 0.5 percent by volume of ethanol (0.4 weight percent || | ethanol) and other materials referred to in subparagraph a)

c) beverage concentrate - concentrated mixture of different raw materials
used to manufacture non-alcoholic beverages intended for the production of beverages
dilution; beverage concentrate with the prevailing
share of natural sweeteners may be used, syrup,

d) fruit or vegetable juice - juice obtained from fruits or vegetables
mechanical processes, fermentable but unfermented, with
characteristic color, flavor and taste typical of the juice
originating from the fruit or vegetables

E) fruit juice from citrus fruit - the juice obtained from the endocarp
their interior; however, lime juice may be obtained from the whole
fetus, wherein the proportion of the juice from the outer part of the fruit is reduced to a minimum,

F) fruit or vegetable juice - is also understood juice, získanáe)
from concentrated fruit or vegetable juice again adding
proportion of water extracted during juice concentration, and restoring the flavor
means of volatile components which were collected during concentration
relevant fruit or vegetable juice or the juice from the same kind
fruit or vegetables; fruit or vegetable juice from
concentrated fruit or vegetable juice shall exhibit
equivalent organoleptic and analytical properties such as juice from the same kind of fruit or vegetables
specified in subparagraph d)

G) low-energy beverage concentrate - beverage concentrate containing sweeteners
showing following dilution for direct consumption in
manufacturer's recommended ratio of useful energy reduction
least one third in comparison with a beverage in which no replacement
sweetener used

H) powdered beverage - a homogenous mixture of individual ingredients listed
under a), in the form of powders, granules or tablets intended for the preparation of soft drinks
dissolution,

I) concentrated fruit or vegetable juice -
product obtained from fruit or vegetable juice by the physical removal of a specific proportion
water content; if the product is intended for the end consumer, ^ 1)
must be to reduce the volume of less than 50%

J) dried fruit or vegetable juice - products obtained from fruit or vegetable juice
physical removal of virtually all content
water

K) nectar - the unfermented but fermentable product obtained by adding

Water or natural sweeteners to fruit or vegetable juice,
concentrated fruit or vegetable juice, a fruity or
zeleninovému puree, concentrated fruity or zeleninovému
puree or a mixture of these products, in accordance with Annex Nos. 1,

L) vegetable or fruit drink - flavored soft drink,
made from fruit or vegetable juices or concentrates
and other raw materials shown under a), in which the content of fruit or vegetable solids
per to the amount of fruit or vegetable juice
less than one quarter of the mass fraction established for
nectars

M) lemonade - flavored non-alcoholic beverage manufactured from drinking or
table water, beverage concentrates or raw materials for their preparation,
usually carbonated

N) flavored mineral water - flavored soft drink made from
natural mineral water, beverage concentrates or raw materials for their
preparation, generally with an original content of carbon dioxide,

O) flavored table water - flavored soft drink made from
table water containing only the addition of flavors, generally saturated with carbon dioxide
,

P) carbonated water - a drink made from drinking or table water and carbon dioxide
in which the carbon dioxide content of less than 0.4 weight percent
.

1) The Act no. 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 Coll
.. "

2. § 3, including footnotes Nos. 1) and 2) reads:

" § 3
Labelling


(1) In addition to the information contained in the Act and in special legal regulations 1a)
down these additional labeling requirements:

A) non-alcoholic beverages and concentrates for preparing soft drinks
to indicate the name of the group or subgroup,

B) if derived concentrates for the production of soft drinks and non-alcoholic beverage
amount of juice from a fruit or vegetable
listed in Annex no. 1, may be the designation used instead of the word fruit or vegetable
the name of the fruit or vegetable,

C) multispecies concentrate for soft drink or soft drink
to indicate the type of fruit or vegetables, or as a mixture
,

D) an indication of usable energy; It does not apply to sodas,

E) for fruit and vegetable beverages, juices and nectars, an indication that it is a carbonated beverage
if carbon dioxide content of less than 0.2 weight percent
,

F) for soft drinks and dessert flavored waters indication that a
unsaturated soft drinks and non-carbonated flavored water table, if the content of carbon dioxide
less than 0.2 weight percent,

G) for fruit and vegetable juices, nectars, fruit and vegetable
concentrates and other non-alcoholic beverages labeled as fruit or vegetable
, or non-alcoholic beverages with added fruit or vegetable juice
indication of the quantity of fruit or a vegetable ingredient in the beverage
for direct consumption in percentages by weight,

H) for powdered beverages in a statement that the preparation produces a fizzy beverage,

I) for flavored mineral water, an indication that it is a carbonated beverage
if the beverage has additionally been saturated with carbon dioxide; as the name
spring with characterizing labeled according to the classification of mineral waters
, ^ 2) The mineral composition analysis with the date and indication of an increased content
those ions for which it is for the type of mineral water required special legal
regulation ^ 2)

J) lemonade containing at least one eighth of mass of
fruit or vegetable juices, nectars determined to be referred to as fruit or vegetable
lemonade,

K) beverage concentrate is also known as fruit or vegetable beverage concentrate
if after the prescribed dilution, at least one-eighth
weight solids fruit or vegetable juices,
set for nectars

L) beverage concentrates or flavored non-alcoholic beverage, made of
fruit or vegetable juices or concentrates, flavored
flavoring with the character of fruit or vegetables than
applied basic fruit or vegetable ingredient
is referred to as fruit or vegetable beverage concentrate or non-alcoholic beverage with a declared
taste


M) beverage concentrates or flavored non-alcoholic beverage, made of
fruit or vegetable juices or concentrates, in which the weight of the dry matter
fruit or vegetable juices
below the values ​​set out in point j) or k) is referred to as beverage concentrates
or a soft drink flavored with added fruit or vegetable juice or simply
as beverage concentrates or flavored non-alcoholic beverage
,

N) beverage concentrates or soft drinks flavored with substances intended for
flavorings or emulsions which replace the fruit or vegetable
component used in the name is referred to as beverage concentrates or soft drinks with
declared flavor,

O) for fruit or vegetable juice to which were added
natural sweeteners, is the name complement the designation "sweetened" with the following
specifying the maximum quantity of added natural sweeteners, calculated
as dry matter and expressed in grams per liter,

P) fruit or vegetable juice or nectar manufactured wholly or partially
from fruit or vegetable concentrate shall
its designation to enter data that has been used to concentrate
including the type of fruit or vegetable.

(2) The permissible negative mass and volume discrepancies:
+ --------------------------------- --------- + --------------------- +
| size packaging | deviation |
+ ------------------------------------------ + --- ------------------ +
| transport packaging (drums, tanks, etc.) | - 1.0% |
+ ------------------------------------------ + --- ------------------ +
| consumer packaging (bottles, cans, | |
| bags, etc.) | |
+ ------------------------------------------ + --- ------------------ +
| to 50 g or 50 ml | - 9% |
+ ------------------------------------------ + --- ------------------ +
| over 50 g or 50 ml to 100 g or 100 ml | - 4.5 g or - 4.5 ml |
+ ------------------------------------------ + --- ------------------ +
| over 100 g or 100 mL to 200 g or 200 ml | - 4.5% |
+ ------------------------------------------ + --- ------------------ +
| over 200 g or 200 ml up to 300 g or 300 ml | -9 g or -9 ml |
+ ------------------------------------------ + --- ------------------ +
| over 300 g or 300 ml for 500 g or 500 ml | - 3,0% |
+ ------------------------------------------ + --- ------------------ +
| over 500 g or 500 ml to 1000 g or | |
| 1000 ml | - 15 g or - 15 ml |
+ ------------------------------------------ + --- ------------------ +
| above 1.0 kg or 1.0 l | - 1.5% |
+ ------------------------------------------ + --- ------------------ +

1) Decree no. 324/1997 Coll., On the method of labeling food and tobacco products
, the allowable deviation from data on the amount of product
marked with symbol "e".

2) Decree no. 292/1997 Coll., On the health requirements
bottled waters and on their treatment. ".

3rd § 4, including footnote. ^ 2) reads:

"§ 4

Quality requirements

(1) Physical and chemical quality requirements
soft drinks are provided in Appendix 1.

(2) Sensory quality requirements for soft drinks are provided in
Appendix 2.

(3) flavored mineral water shall meet the chemical requirements for
bottled natural mineral water laid down in special legislation 2)
and microbiological requirements for carbonated soft drinks and non-carbonated
set in special legislation. ^ 2a)

2a) Decree no. 294/1997 Coll., On the microbiological requirements
food, their process control and evaluation. ".

4. In § 4, a new § 4a including title and footnotes
fn. 2b) reads:

"§ 4a
Technological requirements


(1) the manufacture of fruit or vegetable juice can be used semi-white, white
or extra white sugar, anhydrous or crystalline dextrose, fructose
or dried glucose syrup; the production of nectars or fruit or vegetable concentrates
You can also use dried glucose syrup or liquid
products made with natural sweeteners.

(2) In the manufacture of fruit or vegetable juice made from concentrated fruit or vegetable juice
and the production of fruit or vegetable nectar
you can also use natural sweeteners referred to in paragraph 1, glucose syrup, liquid sugar
, liquid invert sugar, invert sugar syrup or aqueous
sucrose solution which contains at least 62% by weight. dry matter, not exceeding 3%

Masses. solids invert sugar (fructose to glucose ratio of 1.0 +/- 0.2)
ash at most 0.3% by weight. solids (conductometric)
residual content of sulfur dioxide of not more than 15 mg / kg dry matter and the color of the solution 75
ICUMSA units.

(3) The sweetened fruit or vegetable juice, except for grape and pear juice
can use a maximum of 100 grams of natural sweeteners
referred to in paragraph 1, apple juice exceeding 40 g
natural sweeteners, u currant, lemon, lime and bergamot juice
exceeding 200 g natural sweeteners per liter of juice. The addition of natural sweeteners
while acid to the same fruit or vegetable juice
inadmissible.

(4) In the manufacture of fruit or vegetable juice can

A) mixing two or more types of fruit, vegetable or fruit and
vegetable juices or fruit, vegetable or fruit and vegetable
marrow

B) in addition to adding additives listed in the Act and in special
legal regulation 2b) L-ascorbic acid in quantities required to provide an antioxidant effect
; addition of L-ascorbic acid is not
featuring a high content of vitamin C,

C) when modifying grape juice, desulphurisation using physical processes
clarification using casein, egg white and other animal albumins;
Quantities of sulfur dioxide and compounds of it in juice sold or supplied to consumers
not be higher than 10 mg / l of juice,

D) normal physical processes or treatment.

(5) In the manufacture of concentrated fruit or vegetable juices can

A) of fruit or vegetable juice using physical processing or another process
partially remove water, in addition to the action of direct heating,

B) restoration of aroma by means of volatile components collected during
concentration of the basic fruit juice or from the juice of the same species;
in the manufacture of concentrated fruit juices intended for the ultimate consumer must be
aroma restored.

(6) In the manufacture of dried fruit or vegetable juice can
physical treatment or processes almost completely to remove water from fruit or vegetable juice
; the production is not causing direct heating.
Basic volatile components obtained from the same types of fruit or vegetables
or collected during dehydration must be restored.

(7) In the manufacture of fruit or vegetable nectar can

A) mixing two or more kinds of fruit, vegetable or fruit and vegetable
nectars; addition of fruit, vegetable or fruit and
vegetable juice or fruit, vegetable or fruit and vegetable pulp
is permissible

B) treatment and processes that are listed in Subsection 4. b)
d)

C) addition of natural sweeteners or honey in a maximum quantity of 20% of
total weight of the final product

D) adding citric acid in an amount of not more than 5 g / l final
product, which may be wholly or partly replaced by an equivalent amount
lemon juice.

(8) In the manufacture of tomato juice is permissible to add the spices, herbs and edible
salt, providing the quantity does not exceed 3% by weight of the food.

(9), when added to the same fruit or vegetable juice or nectar
more than one acid, the sum of the amount of each of the added acids
expressed as a percentage of the maximum allowed quantity
exceed 100 % set limit.

2b) Decree no. 298/1997 Coll., Laying down
chemical requirements for health safety of various food and food ingredients
, conditions of use, its labeling, purity requirements
and the identity of additives and dietary supplements and
microbiological requirements for food supplements and additives, in
amended by Decree no. 3/1999 Coll. ".

5. in § 5, paragraph 2 3 deleted while the denomination paragraphs
first

sixth in § 6 points d), e), f) and i) are added:

"d) herbal wine - drink made from sugar fermented with the addition
water, or made from malt wine, maceration of herbs or parts
trees, with the exception of the grapes, or adding their leachates;
Finish adding alcohol, spirits and other alcoholic beverages are not permitted
,

E) liqueur wine fruit - a drink made from the unfermented juice of the fruit
except the juice from grapes or unfermented juice of the fruits of

Elder with the addition of alcohol pursuant to § 16 point. a) or distillate
sugar

F) Cidra - a drink made from full or partial alcoholic fermentation
fresh or concentrated apple juice or dried apple juice
to which was added water, or mixtures thereof; addition of water, sugar and
not more than 25 vol% pear juice, and before and after fermentation
flavoring natural flavoring fruit and addition
regulators kyselosti2b) are possible; It is also permissible to add fresh
or concentrated apple juice after fermentation and edit the content of carbon dioxide
by adding or partial or complete removal,

I) a fruity dessert wine - fruity wine with the addition of sugar and alcohol by
§ 16 point. a) the values ​​specified in Annex no. 3 Table 2 ".

seventh in § 6, the following points l) and m), which including footnote No.
. ^ 2c) added: | ||
"l) perry - a drink made from full or partial alcoholic fermentation
fresh or concentrated pear juice or dried pear juice
to which was added water, or mixtures thereof; addition of water, sugar and
not more than 25% by volume of apple juice, before and after fermentation
flavoring natural flavoring fruit and addition
acidity regulators are possible; It is also permissible to add fresh or
concentrated pear juice after fermentation and edit the content of carbon dioxide
by adding or partial or complete removal,

M) wine beverage - a drink which contains at least 50% of the wine. ^ 2c)

2c) Act no. 115/1995 Coll., On viticulture and winemaking
and amending some related laws. ".

Eighth in § 8. 1 letter a) reads: | ||
"a) the ethanol content shall be given in percent by volume, the absolute value of the deviation
ethanol content of the information on the package may be
than 1%.".

ninth V § 8 the following paragraphs 3, 4, 5 and 6 are added:

"(3) volume tolerable negative deviation from the nominal volume (volume
on the packaging), measured at 20 st. C is shown in Annex no. 7a.

(4) Fruit wines, other wines, ciders, perry and mead can
for the purpose of selling in individual packaging put into circulation only in packages of
following nominal volumes in liters: a) for carbonated beverages 0 10 -
0.20 to 0.375 - 0.75 - 1 - 1.5 - 3, b) for still drinks from 0.10 to 0.25 -
0.375 - 0.50 to 0.75 - 1 - 1.5 - 2 to 5

(5) When the labeling of wines in Annex no. 4, the term "wine"
always associated with a mark indicating the relevant class or kind
fruit wine or other wines. The very term "wine" without giving
attribute may only be used for grape víno.2c)

(6) Wine drink is labeled with the name kind. ".

10th Section 3 including the title and footnotes. ^ 2d), 2e ^) ^ and 2f)
reads: | ||
'SECTION 3
BEER


§ 11

Classification in groups

Piva is divided into

A) light,

B) draft,

C) lagers

D) special

E) Porter

F) with reduced alcohol content,

G) was reduced in sugars,

H) wheat,

I) yeast,

J) non-alcoholic,

K) flavored.

§ 12

For the purposes of this Decree

A) the beer - frothy beverage produced by fermentation of wort prepared from
malt, water, hops untreated, treated hops or hop
products which besides fermentation process resulting alcohol
(ethanol) and carbon dioxide contains
certain amount of unfermented extract; malt can be up to one third of the total weight
extract of the original wort extract replace sugar in particular,
corn starch, barley, wheat or rice, and only beers flavored
can be increased by adding alcoholic spirits or other
alcoholic beverages

B) malt - the cereal grains, barley or wheat, which has been malting
to enzymatic transformations of endosperm and the creation of typical flavor,
aromatics and coloring agents,

C) bottom-fermented beer - beer produced using the yeast Saccharomyces cerevisiae
subsp. uvarum (carlsbergensis)

D) top-fermented beer - beer produced using the yeast Saccharomyces cerevisiae
subsp. cerevisiae and possibly spontaneous
microflora of milk or vinegar bacteria

E) light beer - beer made mostly of light malts,


F) polotmavým and dark beer - beer made from dark malts, malts
caramel or colored malts mixed with pale malts

G) cut beer - beer made for the filling by mixing light and dark beers
same group

H) light beer - beer produced mainly from barley malt extract
original wort to 7 percent by weight and the content of usable energy
more than 130 kJ / 100 ml,

I) draft beer - beer produced mainly from barley malts with an extract of the original wort
8-10 weight percent

J) lager - beer produced mainly from barley malts with an extract of the original wort
11 to 12 weight percent

K) special beer - beer produced mainly from barley malts with
original wort extract 13 weight percent and higher,

L) porter - a dark beer made mostly from barley malt extract
original wort 18 weight percent and higher,

M) beer with reduced alcohol - beer with an alcohol content exceeding 1.2 percent by volume
(1.0 weight percent)

N) non-alcoholic beer - beer with an alcohol content exceeding 0.5
volume percent (0.4 weight percent)

O) beer with reduced sugar content - quick-fermented beer containing
ballast saccharides to 0.75 g / 100 ml of protein and 0.4 g / 100 ml,

P) wheat beer - beer made with extracts of wheat malt used
more than one-third the weight of total supply
extract

R) yeast beer - beer made by adding additional share
fermenting wort to finished beer during bottling,

S) flavored beer - beer made with the addition of substances intended for
flavorings and dietary supplements under a special legal regulation 2d)
and spirits and other alcoholic beverages mentioned in § 16. Share
spirits and other alcoholic beverages must not exceed 10 percent by weight
volume.

§ 13
Labelling


(1) In addition to the information listed Act and in special legal předpise1a)
with a beer will also state

A) the name of the species and groups

B) alcohol content by volume,

C) fermentation method, in the case of beer produced by fermentation or Upper
fermentation in the bottle

D) the statement "unfiltered" unless a filtration

E) whether it comes to beer, light, dark, semi-dark or cut,

F) the use of natural mineral water. 2e ^)

(2) to refine the labeling of beer can be used exclusively value
original wort extract numerical value expressed in weight percent
or corresponding verbal indication
requirements specified in Annex 5.

(3) Light beer and beer with reduced sugar content must be labeled according
special regulation. ^ 2f)

(4) For the purposes of labeling is beer made from barley malt, hops
unmodified, modified hops or hop products with the exception
isomerised hop products and water as a mono
food.

(5) Permissible negative volume deviations from the declared volume:
+ ------------------------------- + -------------------------------- +
| packaging; declared content | maximum allowable negative |
| | deviation |
+ ------------------------------- + -------------- ------------------ +
| shipping containers | |
| (Drums, tanks) | - 1.0% |
+ ------------------------------- + -------------- ------------------ +
| Consumer packaging (bottles, cans, etc. minisoudky.) |
+ ------------------------------- + -------------- ------------------ +
| 0.25 l | - 3.6% |
+ ------------------------------- + -------------- ------------------ +
| 0.33 l 0.375 l, 0.5 l | - 3.0% |
+ ------------------------------- + -------------- ------------------ +
| 0.75 l | - 2,0% |
+ ------------------------------- + -------------- ------------------ +
| 1.0 liters to 5.0 liters | - 1.5% |
+ ------------------------------- + -------------- ------------------ +

§ 14

Quality requirements

(1) Physical, chemical and sensory quality requirements
beers are given in Annexes Nos. 5 and 6 and § 12 point. h) ao).

(2) The dark and semi-dark beer can be produced přibarvováním ales.

§ 15
Putting into circulation


Beer must be protected from direct sunlight and frost damage
.


2d) Annex no. 2, Part 2 and Annex no. 7 Part 2 and 3vyhlášky no. 298/1997 Coll
.

2e) § 3 para. 1 point. k) of the Act no. 110/1997 Coll., on food and
tobacco products and amending and supplementing some related laws
, as amended.

2f) Decree no. 293/1997 Coll., On the method of calculation and presentation of nutritional
(nutritional) value of food labeling and information on the potential adverse health effects
.. "

11th § 16 including footnotes. ^ 3) ^ 3) reads:

"§ 16

For the purposes of this Decree

A) alcohol - refined alcohol fermentation, 3) corresponding to the requirements for alcohol
production of spirits, determined by special legislation, ^ 3)

B) flavoring - a procedure in which the production of spirits and other alcoholic beverages
using one or more flavors; 2b) for spirits
according to § 16 point. o) p) q) r) t) u) v) w) x) y) z), bb), jj)
kk), ll) mm) and pp) and § 18 par. 1 point. c) and d) and § 18 par. 3 point.
P) can be used only natural flavoring 2b) and aromatic
preparations, 2b)

C) maturation - a procedure in which the appropriate containers processes
thereby giving the spirit drink in question organoleptic characteristics

D) staining - a procedure for the preparation of a spirit drink one or more
dyes

E) subjecting - a procedure in the preparation of a spirit drink one or more
sweeteners such. White sugar, refined white sugar,
dextrose, fructose, liquid invert sugar, concentrated grape sugar
, caramel, honey, sugar and other substances having similar effects
,

F) mixing or blending - the process by combining two or more spirit drinks
same subgroups that show only slight variations
caused by one or more factors, which include
manufacturing process used distillation The equipment, a maturation period or area of ​​production;
Beverage obtained by mixing belong to the same subset as a beverage
original

G) cutting - a process in which the spirit or is it a blank
added alcohol pursuant to a) either diluted with drinking water or not

H) drinking alcohol - alcohol, modified by the addition of drinking water to more than 80% ethanol by volume
,

I) liquor - alcoholic beverages containing at least 15% by volume of ethanol
, except wine and beer,

J) other alcoholic drinks - beverages containing more than 1.2%
volume and less than 15% ethanol by volume, excluding beer, wine ^ 2c)
and partially fermented grape must (young wine) ^ 2c )

K) Spirits - Alcoholic drinks listed in Annex no. 7 as
distillates, which comes either ethanol from fermented liquids or
fermented mash made from sugar or saccharification
The polysaccharide raw materials, or, in cases set out below,
, distilled from fermented or unfermented partially macerate raw materials in alcohol,
the spirit or distillate; taste and color of the spirit must come
mostly from processed ingredients

L) categorized spirits - spirits that are not spirits according
letter k), and meet the definitions of spirit drinks listed in Annex no.
7, a group categorized spirits,

M) other liquor - categorized spirits that do not meet any of the definitions
§ 16 point. h), k) and n) to qq), wherein in their
marking is permissible fictional name

N) mixed spirits - spirits made by adding one
alcoholic drinks to one or more alcoholic or non-alcoholic drinks
,

O) wine spirit - a spirit drink produced from wine-2c)
or fortified wine distillation or repeated distillation at less than
86% ethanol by volume; this distillate is used to sell directly
or after a period of ripening,

P) spirits distilled from wine or brandy or Weinbrand - a spirit drink produced from wine distillate
under subparagraph o), while distillate allowed the addition of wine
^ 2c) with ethanol content of less than 94.8% by volume not exceeding 50
% ethanol content in the final product, and matured in oak tanks
least one year or six months in oak casks, the content
less than 1000 liters,

Q) grape wine - liquor made from fermented nevyloužených
pressings of grapes or grape marc distilled either
water vapor or after water is added, taking into grape marc can add

Up to 25% lees; distillation and any repetition of distilling the mixture
marc and sludge is always allowed less than 86% ethanol by volume and
amount of ethanol derived from the lees may not exceed 35%
total amount of ethanol in the final product

R) Fruit marc spirit - a spirit drink produced by the distillation or repeated
distillation of fermented pomace nevyloužených fruit or fruit
marc except grape marc of grapes, at less than 86%
ethanol by volume, | ||
S) lees spirit - a spirit drink produced by distillation and repeated distillation
wine or fermented fruit sludge remaining after production
grape or fruit wine,

T) Raisin spirit or raisin brandy -
spirit drink produced from a distillate product obtained by the distillation of fermented extract of dried
Corinthian black currants or raisins "Muscat malaga" that
has an aroma and taste of the raw materials used, || |
U) rum - a spirit drink produced exclusively by alcoholic fermentation and distillation
molasses or spoil generated during the production of sugar from cane or
sugarcane juice,

V) Whisky or whiskey - distilled beverage made by distilling grain mash or
corn mash or a mixture of grain and corn, resulting
zcukřením zesladovaného or nezesladovaného grain or corn, or a mixture thereof
, Diastasis malt, with added or without the addition of natural
enzymes and subsequent action of yeast fermentation, and that
matured at least three years in wooden casks not exceeding 700 liters

W) of the cereal spirit - a spirit drink produced by the distillation of fermented mash
made from cereals and having organoleptic characteristics of the raw materials;
May also be designated as "grain spirit" or "grain brandy"

X) delaying spirit - a spirit drink produced from plant parts
maceration in alcohol, spirits or distillate, or a mixture thereof and subsequent
distillation, whereby the characteristic flavor and coloring, they must come from processed
parts of plants; to modify the taste is only possible
natural flavoring substances, but the dyeing is not possible,

Y) fruit spirit - a spirit drink, which was created exclusively
ethanol distillation of fermented fruits, fruit pulps, fruit juices or mixtures thereof
without added sugar or sugary substances or distillation
macerate partially fermented or unfermented blackberries, strawberries
blueberries, raspberries, sloes, rosehips, berries, holly berries, red currants, black currants
, crane checkerberry or elderberries in alcohol or spirits or
distillate ratio of 100 kg of fruit per 20 liters of ethanol at 100%, while
mixed fruit brandy is a distilled beverage made from a blend of two or more
fruits

A) delaying fruit spirit (Geist) - a spirit drink produced from
unleavened strawberries, blueberries, raspberries, sloes, rosehips, berries, fruits
holly, red currants, black currants, black or crane checkerberry
elder maceration in alcohol in a ratio of at least 5 kg of fruit per 20 liters of ethanol
100% by volume, followed by distillation,

Aa) borovička by slow by slow or juniper brandy -
spirit drink produced by the distillation of juniper berries in alcohol diluted with water, while
product can přibarvit lihovinovým caramel;
adding juniper oil is not permissible

Bb) distilled from cider or perry - a spirit drink produced exclusively from cider or perry
listed in § 6 point. f) and l), by distillation at less than 86% ethanol by volume
,

Cc), brandy or beer Bierbrand - a spirit drink produced exclusively by direct distillation of fresh beer
at less than 86% ethanol by volume so that
carries organoleptic characteristics resulting from the beer,

Dd) tequila - liquor produced in Mexico, distillation and rectification
mash prepared from the sugar stream heads blue agave tequilana
Weber, to which can be added not more than 49% of sugar,
wherein the final product may contain caramel or natural oak
extract or glycerin or sugar, or a mixture thereof in an amount up to 1% by weight
,

Ee) liqueur - a spirit drink produced from ethyl alcohol or distillate or one or more
spirits or mixtures thereof, and optionally adding oslazením
products of agricultural origin such as eggs, cream, milk or other dairy products
, fruit, wine-2c) or flavored wine containing at least 100 g
sugar or equivalent amount of other sweeteners to one liter
product except liquor gentian with gentian as the sole aromatic

Substance, wherein the sugar content of at least 80 g per 1 liter of product, and
cherry liqueur, which all originate from ethanol cherries, wherein
sugar content of at least 70 grams per liter of the product; product containing sugar
over 250 g per 1 liter expressed as invert sugar, can be described as a cream or
'crème de', with the exception of liqueurs from milk and milk products on which
used in labeling expression from which it is evident that it was in the production of the product used
milk or milk product; the production of liqueurs can be used
nature-identical flavoring substances except
liqueurs made from pineapple fruit, black currants, cherries, raspberries, mulberries, blueberries
, citrus, cloudberries, arctic blackberries, cranberries (cranberry)
except as liqueurs plant mint, bitter, anise, mugwort,
Anthyllis vulneraria,

Ff) Akvavit or aquavit - a spirit drink produced by flavoring alcohol
distillate of spirituous liquor or spice plants or their
mixtures, especially cumin, fennel, dill or anise, without the addition of essential oils
showing a distinct taste of caraway; additional aromatization is possible
being allowed to use nature-identical flavoring substances

Gg) borovička fermentation - a spirit drink produced from ground juniper berries fermented
after adding water, the addition of sugar is inadmissible;
Resulting mash is distilled without the addition of alcohol and juniper oil is separated during distillation
; juniper distillate thus obtained is cut while
finished product must contain at least 5% ethanol by volume of
borovičkového distillate

Hh) or Genever Jenever - a spirit drink produced by flavoring
alcohol or grain distillate, or a mixture thereof, juniper berries;
Optional aromatization of natural and nature-identical flavoring substances
is possible; the taste of juniper berries need not be on these products
clear; aldehyde content, expressed as acetaldehyde, may be maximum
0,002 g / l of ethanol

Ii) gin - a spirit drink produced by flavoring alcohol by natural or nature-identical flavoring substances
or a combination thereof, which
taste is predominantly that of juniper; as distilled gin can mark
liquor predominant juniper taste if it was made on
redistilling alcohol with juniper berries
, possibly with the addition of other products;
cutting is enabled product, distilled spirits, when the amount of ethanol in the finished product
derives at least 50% of the product, distilled,

Jj) Pastis - liquor with anise-containing extract of sweet wood
Licorice (Glycyrrhiza glabra), which has an acid content
glycyrrhizic least 0.05 g and a maximum of 0.5 g per 1 liter of product and content | || anethole in the range of 1.5 to 2 g per 1 liter of product,

Kk) nly - a colorless spirit drink produced in Greece from distillate
macerate flavored with anise or fennel also, of Mastic
lentiscus indigenous or other aromatic seeds, plants and fruits
or mixtures thereof mixing;
ethanol distillate must be at least 20% of total ethanol

Ll) Gentian - a spirit drink produced from a distillate obtained
by the fermentation of gentian roots with or without the addition of alcohol,

Mm) vodka - a spirit drink produced from ethyl alcohol, in which the physical
methods to selectively attenuate the organoleptic characteristics of the raw materials used and
water, the product can be bestowed special flavoring
organoleptic characteristics

Nn) native rum - a spirit drink produced from ethyl alcohol, water and rum essences,
whose base consists of ethyl formate, the dyeing lihovinovým
cooler and the addition of vanillin, vanilla and sugar are possible

Oo) Bitter tasting spirit - a spirit drink with a predominantly bitter taste while the flavoring
is possible to use natural and nature-identical flavoring substances
,

Pp) Fruit spirit - a spirit which macerating fruit in
alcohol, spirits or spirits at a ratio of at least 5 kg of fruit per 20 liters of ethanol
100% vol

Qq) spirits with added fruit spirit - a spirit drink produced
cutting and flavoring fruit spirits, when the amount of ethanol
fruit distillate is less than 25% of the total content of ethanol.

3) Act no. 61/1997 Coll., On spirits and amending and supplementing Law no. 455/1991
Coll., On Trades (Trade Act), as amended

Amended, and Czech National Council Act no. 587/1992 Coll., On
excise duty, as amended, (Alcohol Act).

3a) Decree no. 141/1997 Coll., On technical requirements for production, storage and processing
alcohol. ".

12th § 18 including the title reads:

"§ 18
Labelling


(1) In addition to the information contained in the Act and in special legal předpise1a)
, the packaging also marks

A) potable alcohol and other alcoholic beverages named species, spirits
named subgroups; for distillates according to §16 point. x), y) and) it is possible to name
subgroups replacing the word brandy spirits; for distillates
according to § 16 point. y) z) can be in the name of the subgroup fruit
word to replace the name of the fruit; u fruit spirits, the alcohol distillation macerate
was partially fermented or unfermented fruit
specified in § 16 point. y), the designation shall be accompanied by the words "produced by distillation
fruit macerate", which is indicated on the front of the label;
U wine distillate originating from the region of Cognac and Armagnac can
sub-group name by the name of the area concerned; u distillate according to §
16 point. bb) originating from the area of ​​Calvados is possible the name of the subgroup
replace the name of this area,

B) ethanol content by volume expressed by a number with a maximum
one decimal place; followed by "%" symbol accompanied by the word
"volume" or the abbreviation "obj." or "vol.";
of the figure may be listed "alcohol" or "alk." or "alc."

C) entitled "Eggnog", "lawyer", "Advocaat" or "Avocat"
spirit which contains at least 140 g egg yolks and
least 150 grams of sugar or honey in 1 liter of the product | ||
D) as a liquor with egg liquor which contains at least 70 g
egg yolk in 1 liter of finished product

E) as fruity grape marc, during which has been used
marc mixtures of two or more kinds of fruit; The title subgroups at
marc made from a single type of fruit to replace the word fruit called
fruit used,

F) fruit draft ratio spirit named botanical species of fruit
if the name is not already used pursuant to subparagraph a)

G) fruit distillate type of fruit used before the word spirit or brandy
; the product can be called only by the name of the fruit if it was
made from fruits plums, mirabelle, plum, apple or strawberry tree varieties
Golden Delicious; plum distillate can be described as plum, cherry spirit
such as cherry, apricot distillate as apricot, pear distillate
like pear, peach liquor like peach, apple distillate
as hard cider,

H) as a pure varietal distillates, named after a variety
plant species, only products made exclusively from selected varieties.

(2) In the case of mixed-fruit spirits, the name of the subgroup replace the term
fruit spirit; species of fruit may be mentioned on the label
in descending order of quantity used.

(3) The product can be labeled as

A) Whisky or whiskey mixed or blended whiskey (whiskey) if
is a whiskey made by mixing two or more semi-finished whiskey
which meet the conditions pursuant to § 16 point. in); as malt or malt
whiskey (whiskey) can be identified whiskey produced solely from
zesladovaného grain or corn,

B) "Bourbon", when it comes to whiskey produced in the United States of America
according to relevant regulations,

C) Korn Kornbrand or, in the case of the grain distillates produced
Germany or the EU country where German is one of the official languages, as
provided that in certain areas traditionally produced, and it
completely free of additives, distillation or repeated distillation of fermented mash
whole grains of wheat, barley, oats, rye or buckwheat with all their
parts

D) Grain brandy, if it is a corn distillate distilled at less than 95%
vol

E) "pacharan" if it is a fruit drinks produced in Spain
macerating fruit plums (Prunus Espinosa) in a minimal amount of 250 g per 1 liter
100% ethanol

F) 'Williams', if it is a fruit distillate made exclusively from
Williams pears,

G) 'Grappa', if it is a grape marc produced in Italy

H) "crème de cassis", if it is a blackcurrant liqueur
containing at least 400 grams of sugar or the equivalent amount of other

Sweeteners per liter of product,

I) "Jägertee", "Jägertee" or "Jagatee" regards
liquor containing at least 22.5% by volume of ethanol produced in Austria spirit
and certain spirits or tea, with the addition of a few
natural flavoring substances

J) honey liqueur regards liquor containing 250 g of honey
per 1 liter of product, the addition of caramel lihovinového is permissible

K) called "Gold Water", if it is a liquor with feeler
gold with an ethanol content of at least 38% vol

L) entitled "cleaner" if it is a liqueur produced using
spirit of spirituous liquor seeds or plant parts cumin or mixtures thereof
; the addition of essential oils is not permitted

M) liquor from plants or herbal liqueur, if it is a liqueur made from
Alcohol macerate, or digerati or distillate made from them
extracts or a mixture thereof; the use of natural and nature-identical flavoring substances
, flavorings and essential oils is
possible, unless otherwise provided in this Decree; the word "plant" can be
label by the name of the plant species, if
aroma of this kind is prevalent for the product,

N) dairy liqueur or a cream liqueur, as regards liquors,
in the manufacture of whole milk or cream, wherein at
dairy liqueur has a milkfat content of at least 20 g per 1 liter of product and | || cream liqueur at least 40 g per 1 liter of product,

O) ouzo, if it is a colorless spirit drink produced in Greece from
distillate or macerate flavored with anise or fennel also, of Mastic
lentiscus indigenous
or other aromatic seeds, plants and fruit or mixtures thereof by mixing;
ethanol distillate must be at least 20% of the total content of ethanol.

(4) As part of a product name may be used

A) the word "Maraschino" or "Marasquino" if it is a colorless
liqueur the flavor of which is given mainly by distilling fermented from cherries marasca
or macerate cherries or parts of alcohol; ethanol content must be
least 24% by volume and the sugar content of less than 250 g per 1 liter of product,
expressed as invert sugar,

B) the word "Nocino" if it is a liqueur the flavor of which is given mainly
or distillation or maceration followed by distillation
whole green walnut kernels fruits Royal (Juglans regia L.);
alcohol content must be at least 30% vol

C) "Pastis de Marseille" regards pastis containing anethole
2 g per liter and containing ethanol 45% vol

D) the word "Guignolet" if it is a liqueur produced by maceration of cherries in
alcohol

E) the words "sloe gin" or "sloe gin" if it is a liqueur produced by
maceration of sloes in gin and if it was used only
natural flavorings; the addition of sloe juice is possible;
alcohol content must be at least 25% vol

F) the word "artichoke", if it is a spirit drink produced solely by fermentation and distillation
tubers of Helianthus tuberosus L .;
alcohol content must be at least 38%,

G) The term "Hefebrand" if it is the lees spirit with ethanol content
least 38%; name can be completed Name Used
raw materials

H) the word "old" only for distillates matured for at least one year before
twisting, except spirits "Old hunting."

(5) For liqueurs made using plums, oranges, apricots or cherries
can use the designation "plum brandy" or "Prune brandy"
"orange brandy" or "Orange brandy", "Apricot brandy "or
" Apricot brandy "," Cherry brandy "or" cherry brandy ", according
respective type of fruit, the name composed of these liqueurs
must be indicated on the labeling in one line in the same shape and the same
size and font color and the word 'liqueur' must appear in immediate proximity
title characters of the same size; if the alcohol does not come from fruit
indicated, its origin must be in the same part of the label as
product name or use the word "produced using refined
fermented alcohol."

(6) wine spirit made from distillate older than 4 years can be described
abbreviations "VO", "GTC", "VSOP" and spirits produced from distillate
older than 6 years abbreviations "XO", " EXTRA "," ROYAL "or" IMPERIAL ".

(7) The labeling of spirits is possible in a composite product name use

Name spirits, said at the relevant point of § 16 and 18, only
event that all of the ethanol contained in this article comes from the spirits
whose name is used in a composite name.

(8) Unless otherwise specified in this Decree, shall be terms and
designation given by the respective letters in § 16 and 18
used for other products than those that meet the conditions of the relevant provisions, even | || folded name.

(9) For the purpose of the sale of alcoholic beverages in packaging intended for
consumers, in addition to beer and wine, you can only use these nominal
packaging volumes in liters: 0.02 to 0.03 - 0,04 - 0.05 to 0.10 - 0.20 to 0.35
- 0.50 to 0.70 - 0.75 to 1.0 - 1.5 to 2.0 - 2.5 - 3.0 - 4.5; products
not intended for sale to the final consumer may be
sold well in the nominal volume of 1,125 liters, 5.0 liters and 10.0 liters
; in the case of alcoholic beverages, to which water was added
carbonated or soda water, you can also use all the volumes
less than 0.10 liters; other than the nominal volumes listed in this paragraph
can only be used for beverages supplied to supply aircraft
ships and trains or for sale in duty-free zones.

(10) The permissible negative deviation volume, measured at 20 st. C is
listed in the Annex. 7a.

(11) Absolute value of positive and negative deviations of ethanol content in%
volume from the ethanol content indicated on the packaging is acceptable
maximum of 0.50% vol; alcoholic beverages containing macerated fruit or parts of plants
permissible value of 1.5%.

(12) U spirits may not be listed in the composition of the water content. ".

13th Appendix. 2 reads:

" § Příl.2

Breakdown of non-alcoholic beverages and concentrates for their preparation for
groups and sub-groups and requirements for their quality
+ ----------------------- -------------------------- ----------------------- + ----------- +
| Breakdown | Sensory requirements |
+ --------------- + ------------- + ---------------- + ------------------- + ----------------- +
| Type | Group | Subgroup | Appearance | Taste and smell |
+ --------------- + ------------- + ---------------- + ------------------- + ----------------- +
| Non-alcoholic | fruit or | | Clear to cloudy, | corresponding |
| Drink | vegetable | | Possibly | ingredients used |
| | Juice | | Content of purée, | no extraneous flavors |
| | | | Pulp or pieces | and odors |
| | | | Fruit or | |
| | | | Vegetables, without | |
| | | | Foreign matter | |
| + ------------- + ---------------- + ----------------- + |
| | Nectar | | Clear to cloudy, | |
| | | | Possibly | |
| | | | Content of purée, | |
| | | | Pulp or pieces | |
| | | | Fruit or | |
| | | | Vegetables, without | |
| | | | Foreign matter | |
| + ------------- + ---------------- + ----------------- + |
| | Soft | fruit or | clear to cloudy, | |
| | Drink | vegetable | possibly with a slight | |
| | Flavored | Drink | sediment, without | |
| | | | Foreign matter | |
| | + ---------------- + | |
| | | Lemonade | | |
| | + ---------------- + | |
| | | Mineral | | |
| | | Water | | |
| | | Flavored | | |
| | + ---------------- + | |
| | | Table | | |
| | | Water | | |
| | | Flavored | | |
| + ------------- + ---------------- + ----------------- + ------------------- +
| | Soda water | | Clear to sparkling | net without foreign |
| | | | Without sediment | tastes and odors |
| | | | Foreign matter | |
+ --------------- + ------------- + ---------------- + ------------------- + ----------------- +
| concentrate | fruit or | | Opalescent up | |
| To prepare | vegetable | | Cloudy with | |
| Soft | concentrate | | Sediment without | |
| Beverages | | | Foreign matter | |
| + ------------- + ---------------- + ----------------- + |
| | | Syrup | | |

| | + ---------------- + | |
| | Drink | energy-efficient | clear to cloudy, | corresponding |
| | Concentrate | beverages | possibly | ingredients used |
| | | Concentrate | slight | without foreign tastes |
| | | | Sediment | and smells. "|
| | | | Without foreign | |
| | | | admixture | |
| | + -------------- - + ----------------- + |
| | | beverage powder | powder, granule | |
| | | | or tablets, | | |
| | | without foreign | |
| | | | admixture | |
| + ------------- + ----------- ----- + ----------------- + |
| | dried fruit | | without foreign | |
| | or | | additions and | |
| | vegetables | | odors | |
| | juice | | | |
+ --------------- + --------- ---- + ---------------- + ----------------- + ---------- --------- +

14th in Annex no. 3 Table 2 reads:

"Table 2 Chemical requirements
+ -------- ----- + --------- + ------------- + ------------- +
| type of wine | contents | Contents | sugar content |
| | ethanol in% | volatile | g / l |
| | vol | acids | |
| | | (X) g / l | |
| | | Exceeding | |
+ ------------- + ------------- + --------- + -------- ----- +
| fruit wines | less than 10 | 1.3 | exceeding 20 |
| table | | | |
+ ------------- + ------------- + --------- + -------- ----- +
| fruit wines | less than 11 | 1,3 | more than 20 |
| Semisweet | | | Exceeding 80 |
+ ------------- + ------------- + --------- + -------- ----- +
| fruit wines | At least 14 | 1,3 | more than 80 |
| dessert | | | |
+ ------------- + ------------- + --------- + -------- ----- +
| fruit wines | At least 14 | 1,3 | x |
| dessert | | | |
| spicy | | | |
+ ------------- + ------------- + --------- + -------- ----- +
| fruit wines | exceeding 20 | 1,7 | x |
| liqueur | | | |
+ ------------- + ------------- + --------- + -------- ----- +
| fruit wines | exceeding 12 | 1,3 | x |
| sparkling | | | |
+ ------------- + ------------- + --------- + -------- ----- +
| ciders and perry | less than 1,2 | 1,4 | x |
| | And more than 8,5 | | |
+ ------------- + ------------- + --------- + -------- ----- +
| malt | at least 13.5 | 1.3 | 55, deviation |
| | | | +/- 5 |
+ ------------- + ------------- + --------- + -------- ----- +
| herbal | At least 14 | 1,7 | more than 120 |
+ ------------- + ------------- + --------- + -------- ----- +
| mead | less than 10 | 1.6 | at least 40 ". |
+ ------------- + ------------- + --------- + ------------- +

15th Annex no. 4 reads:

"§ Appendix 4

Breakdown on the types and groups
+ --------------- + ---------------------- +
| sort | group |
+ --------------- + ---------------------- +
| fruit wines | table |
| | semisweet |
| | dessert |
| | dessert |
| | spicy dessert |
| | Still Water |
+ --------------- + ---------------------- +
| Other wines | sweet |
| | herbal |
| | liqueur |
+ --------------- + ---------------------- +
| cider and perry | |
+ --------------- + ---------------------- +
| drink wine | |
+ --------------- + ---------------------- +
| mead ". | |
+ --------------- + ---------------------- + || |
16th Annex no. 5 reads:

"Annex 5 §

Physical and chemical requirements for quality beer ^ 1)
+------------------------+---------------------------------------------------------------------------------------------+
| | Group beer |
| + ------ + ------- + -------- + --------- + ----------- + --- ------- + -------- + ------------- + ------------- +
| pointer | lightweight | bartender | lager | special | PORTER | flavored, | reduced | in | nonalcoholic |
| | | | | | | Wheat, | sugar | reduced | |
| | | | | | | Yeasty | | Content | |
| | | | | | | | | Alcohol | |
+----------------+-------+------+-------+--------+---------+-----------+----------+-------------+--------+-------------+
| Real | dark | | |

| Fermentation% | beer | Min.45 | Not |
+----------------+-------+---------------------------------+-----------+------------------------+----------------------+
| | Other | min.50 | Not | | |
| | Beer | | | min.50 | Not |
+----------------+-------+---------------------------------+-----------+------------------------+----------+-----------+
| Alcohol ^ 2) | | more than 1,2 | more than | |
| In vol.% | | | 0.5 and 1.2 | max.0,5 |
+----------------+-------+----------------------------------------------------------------------+----------+-----------+
| Dioxide ^ 3) | | min.0,3 |
| Mass% | | |
+----------------+-------+------+-------+--------+---------+-----------+-----------------------------------------------+
| Extract originating | | Max. 7 | 8-10 | 11-12 | Min.13 | Min.18 | Not |
| Wort; 4) | | | | | | | |
| Mass% | | | | | | | |
+----------------+-------+------+-------+--------+---------+-----------+-----------------------------------------------+

Note:
1) For details, except those mentioned in note 2 to 4, marked on the packaging
quantitative units, a tolerance of +/- 10%
volume, unless stated, that it is the average value.

2) For beer with an alcohol content above 1.2% and 5.5% by volume, including the
tolerance of +/- 0.5 vol% from the declared value and
beers with an alcohol content above 5,5% vol tolerance of +/- 1.0%
volume of declared value, while respecting
minimum or maximum specified value.

3) In addition to the beers stored under other packaging gases and propellants
according to Annex no. 1 section 15 paragraph. 2 of Decree no. 298/1997 Coll.

4) extract content before fermentation, the beer set on the basis of analysis and calculation according
Balling formula. On the packaging and accompanying commercial documents shall
contents of baseline rounded to the nearest whole number
downwards. ".

17th Annex no. 6 reads:

" § pril .6

Sensory requirements for the quality of beer
+ ------------------------------------- + -------------------------- +
| of beer | beer looks |
+ ------------------------------------- + -------- ------------------ +
| generally all groups, except for further | clear to slightly opalescent |
| Specified | removable heating |
| | Chill haze is not |
| | Considered a defect |
+ ------------------------------------- + -------- ------------------ +
| wheat beer | clear and slightly turbid |
+ ------------------------------------- + -------- ------------------ +
| yeast and unfiltered beer | slightly cloudy to cloudy |
+ ------------------------------------- + -------- ------------------ +
| of beer | taste and aroma of beer: |
+ ------------------------------------- + -------- ------------------ +
| generally all groups beers | malty and hoppy, without |
| | Foreign scents and flavors |
| | With a fine up to a strong |
| | Bitterness, with relish |
| | Induced C02; |
| | |
| | Permissible are very weak |
| | Flavors and fragrances: |
| | |
| | Ester (fruit) |
| | Yeast |
| | Pasteurization (oxidation) |
| | |
| | And over and additives |
| | Or aromatic substances, |
| | Permitted under |
| | Special legal |
| | Předpisu2b) |
+ ------------------------------------- + -------- ------------------ +
| u further specified beers | taste and smell: |
| Also admits: | |
+ ------------------------------------- + -------- ------------------ +
| semi-dark, cut and dark beer | slightly sweet, caramel |
+ ------------------------------------- + -------- ------------------ +
| alcoholic beer | wort or weak |
| | Caramel |
+ ------------------------------------- + -------- ------------------ +

| Beer yeast | yeast markedly |
+ ------------------------------------- + -------- ------------------ +
| flavored beer | corresponding to the type and |
| | Character used |
| | Components |
+ ------------------------------------- + -------- ------------------ +
| top-fermented beer | slightly fruity to sour. "|
+ ------------ + ------------------------- ------------------------ - +

18th Annex no. 7, reads:

"§ Příl.7

Division into groups and subgroups
+ ------------ + ---------- + -------------- -------------------------- +
| Type | Group | subgroup |
+ ------------ + -------------- + ------------------ ------------------ +
| drinking alcohol | | |
+ ------------ + -------------- + ------------------ ------------------ +
| spirit | liquor | wine distillate |
| | + ------------------------------------ +
| | | Wine spirits or brandy or |
| | | Weinbrand |
| | + ------------------------------------ +
| | | Grape wine |
| | + ------------------------------------ +
| | | Grape fruit |
| | + ------------------------------------ +
| | | Lees |
| | + ------------------------------------ +
| | | Raisin spirit or raisin |
| | | Brandy |
| | + ------------------------------------ +
| | | Rum |
| | + ------------------------------------ +
| | | Whiskey or whiskey |
| | + ------------------------------------ +
| | | Grain spirit or grain brandy |
| | | Liquor or cereal |
| | + ------------------------------------ +
| | | Distillate draft ratio |
| | + ------------------------------------ +
| | | Fruit spirit |
| | + ------------------------------------ +
| | | Draft ratio fruit spirit (Geist) |
| | + ------------------------------------ +
| | | Průtahové or gin gin |
| | | Brandy průtahové |
| | + ------------------------------------ +
| | | Spirit of cider or perry |
| | + ------------------------------------ +
| | | Beer brandy or Bierbrand |
| | + ------------------------------------ +
| | | Tequila |
| + -------------- + ---------------------------------- - +
| | Categorical | liqueur or cream |
| | spirit | ------------------------------------ +
| | | Aquavit or aquavit |
| | | ------------------------------------ +
| | | Gin fermentation |
| | | ------------------------------------ +
| | | Genever or jenevers |
| | | ------------------------------------ +
| | | Gin |
| | | ------------------------------------ +
| | | Pastis |
| | | ------------------------------------ +
| | | Ouzo |
| | | ------------------------------------ +
| | | Gentian |
| | | ------------------------------------ +
| | | Vodka |
| | | ------------------------------------ +
| | | Domestic rum |
| | | ------------------------------------ +
| | | Dark spirit |
| | | ------------------------------------ +
| | | Fruity liquor |
| | | ------------------------------------ +
| | | Spirit with added fruit |
| | | Distillate |
| | + ------------------------------------ +
| | | Other spirit drinks |
| | + ------------------------------------ +
| | | Mixed spirit drink |
+ ------------ + -------------- + ------------------ ------------------ +
| other | | |
| Alcoholic | | |
| Drink. "| | |
+ ------------ + -------------- + -------- ---------------------------- +

19th after Annex no. 7, the following new Annex no. 7, added:

"§ Příl.7a

The maximum allowable negative deviation from the nominal displacement volume

+ -------------------- + ------------------------- ------ +
| nominal volume (Vn) | maximum tolerable negative error |
+ -------------------- + --------------- + --------- ------ +
| content in milliliters | as% Vn | milliliters |
+ -------------------- + --------------- + --------- ------ +
| from 5-50 | 9 | - |
+ -------------------- + --------------- + --------- ------ +
| over 50-100 | - | 4,5 |
+ -------------------- + --------------- + --------- ------ +
| over 100-200 | 4,5 | - |
+ -------------------- + --------------- + --------- ------ +
| over 200-300 | - | 9 |
+ -------------------- + --------------- + --------- ------ +
| over 300-500 | 3 | - |
+ -------------------- + --------------- + --------- ------ +
| above 500 to 1 000 | - | 15 |
+ -------------------- + --------------- + --------- ------ +
| above 1 000 to 10 000 | 1,5 | - ". |
+ -------------------- + --------------- + ----- ---------- +

20th Annex no. 8 reads:

"§ Příl.8

Physical and chemical quality requirements
+ ----------- + -------------- + ---------- ----- + ---------- + ------------ + ------- + --------- + - ------ +
| Type | Group | Subgroup | Content | Content | extract | Volatile | Sugar |
| | | | Ethanol | ethanol | g / l | substance | a |
| | | | Vol. In% | in vol.% | Exceeding | g / Lalka. | Invert |
| | | | Finished | in blank | | At least *) | g / l |
| | | | Product | distillate | | | |
| | | | Least | | | | |
+ ----------- + -------------- + --------------- + --- ------- + ------------ + ------- + --------- + -------- + || | | Alcohol | | | | maximum | | | |
| Consumer | | | | 80 | | | |
+ ----------- + -------------- + --------------- + --- ------- + ------------ + ------- + --------- + -------- + || || spirit | spirits | wine distillate | 37.5 | less than | 20 | 1.25 | |
| | | | | 86 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Wine spirits | 36 | less than | 20 | 1.25 | |
| | | | | 94.8 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Marc | 37.5 | less than | 4 | 1,4 | |
| | | Wine | | 86 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Marc | 37.5 | less than | 4 | 2 | |
| | | Fruity | | 86 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Lees | 38 | less than | 4 | 1,4 | |
| | | | | 86 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Raisin | 37.5 | less than | 20 | | |
| | | Brandy | | 94.5 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Rum | 37.5 | less than | 10 | 2.25 | |
| | | | | 96 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Whiskey | 40 | less than | | | |
| | | | | 94.8 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Grain spirit | 35 | less than | 5 | | |
| | | | (Rye | 96 | | | |
| | | | 32%) | | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Draft ratio | 37.5 | | | | |
| | | Distillate | | | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Fruit | 37.5 | less than | 5 | 2 | |
| | | Distillate | | 86 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Fruit | 37.5 | less than | 5 | | |
| | | Draft ratio | | 96 | | | |
| | | Distillate | | | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Gin | 37.5 | less than | | | |
| | | Průtahové | | 96 | | | |

| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Distillate | 37.5 | | | | |
| | | Cider or | | | | | |
| | | Perry | | | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Beer | 38 | less than | | | |
| | | Brandy | | 86 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Tequila | 38 | | | | |
| + -------------- + --------------- + ------- + ---------- ----- + ------- + --------- + -------- +
| | Categorical | liquor | 15 | | | | min. |
| | Spirit | | | | | | 100 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Cream | 15 | | | | min. |
| | | | | | | | 250 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Aquavit | 37.5 | less than | 15 | | max. |
| | | | | 96 | | | 5 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Gin | 37.5 | less than | | | max. |
| | | Fermentation | | 96 | | | 4 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Genever | 37.5 | less than | | | |
| | | | | 96 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Gin | 37.5 | less than | | | |
| | | | | 96 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Pastis | 40 | less than | | | max. |
| | | | | 96 | | | 100 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Ouzo | 37.5 | maximum | | | max. |
| | | | | 80 | | | 50 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Gentian | 37.5 | less than | | | |
| | | Brandy | | 96 | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Vodka | 37.5 | | 5 | | max. |
| | | | | | | | 5 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Domestic | 37.5 | | 8 | | max. |
| | | Rum | | | | | 5 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Bitter | 35 | | | | max. |
| | | Spirit | | | | | 100 |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Spirit | 36 | | | | |
| | | Added | | | | | |
| | | Fruit | | | | | |
| | | Distillate | | | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Other | 15 | | | | |
| | | Spirit | | | | | |
| | + --------------- + ---------- + ------------ + ------- + - -------- + -------- +
| | | Scrambled | 15 | | | | |
| | | Spirit | | | | | |
+ ----------- + -------------- + --------------- + --- ------- + ------------ + ------- + --------- + -------- + || Other || | | | | | | | |
| Alcoholic | | | | | | | |
| Drink | | | | | | | |
+ ----------- + -------------- + --------------- + --- ------- + ------------ + ------- + --------- + -------- + || | Note
*) other volatiles out of ethanol and methanol, i.e., the sum of
higher alcohols, esters and aldehydes. "



Article II Transitional provisions

(1) food produced before the effective date of this decree shall be assessed
under the existing legislation.

(2) the labeling of foods under the existing legislation can be used
1 April 2001 to exception of the foods listed in the current version of § 18
point. d) and e).


(3) Identification of foods listed in the existing wording of § 18 point. d) and e)
can be used until 31 December 2002.

(4) For liqueurs produced based distillates can be folded title
used until December 31, 2002 title distillate, even if the ethanol
this product comes from the less than 100% and more than
50% of the distillate.

(5) In the case of flavored liqueurs meet the requirements of § 18 par.
7, can be put into circulation at a compound name that includes the word
"vodka", only until 31 December 2002. | || Article III

Efficiency


(1) This Decree shall take effect on 1 April 2000, with the exception of § 8 paragraph
. 4 and § 18 par. 9, which come into effect on December 31
, 2002.

(2) of § 16 point. nn) and qq) shall expire on 31 December 2002.

Minister
:

Ing. Fencl vr