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DRAFT law No. 637/X APPROVES the STATUTE of the OENOLOGY PROFESSIONAL reasons throughout history, the wine sector has had a major role in our country while wealth-producing activity, able to promote the establishment of people in the territory and contributing to rural development. However, with the exception of port wine, the wine product never contributed significantly to the country's exports, was not seen as a strategic sector of our economy. Recent studies on the Portuguese economy, its potential for growth, wealth creation and competitiveness on external markets, pointed to the wine as one of the ranks with more agricultural ability to create exporter market and more room for growth in this market.
Portugal has soil and climatic conditions very favourable to viticulture, which combine the versatility and originality of their wine products, and a traditional know-how, rooted and consolidated in rural populations. However, a thin sector analysis also enabled to identify difficulties and constraints, responsible for a level of competition below the true potential of the sector, which are not outside the land model, the preparation of human resources, the Organization, the quality of the product, its promotion and marketing.
The definition of the sector as strategic row, under the Proder, was a landmark decision very assertive, not only by the increase of financial support which implies structural, but also by political, cultural and organizational consequences that can generate. Rank projects where the modernization of organizations and of the production process can develop, where the maximization of product quality and their subsequent marketing and internationalisation will be achieved, and that could lead the industry to better levels of competitiveness in Europe and outside Europe.
The recent reform of the common organisation of the market in wine is based on increasing the competitiveness of European wines in the face of growing competition from new world wines and the high dependence of the reduction of production potential, given the structural surpluses, which gradually grew and have been consolidated in the last decade. This same increased competitiveness can only be achieved if the variable quality is maximized, so as to behave the best relation quality-price.
The quality is so big and new paradigm for success and competitiveness of Portuguese wines, which, competing in global markets, can only win and consolidate on these markets, the traditional originality and differentiation of Portuguese wines is appended to the path of quality excellence.
One of the more decisive for the qualitative improvement of the Portuguese wine, is undoubtedly the winemaker. Accompanies the vegetative development, diseases of the vine-growing, cultural practices, the processes of vinification, oenological practices, storage conditions and aging, the physico-chemical and organoleptic characteristics and bottling, multidisciplinary work requires technical and technological capacity, research and testing, knowledge of Agronomy, biology, chemistry, sensory analysis and wine legislation.
The professional of Oenology, in their various professional levels, is already recognized in several European countries. In turn, companies in a competitive and open market, also recognize the growing importance of Oenology, in technological organization of the company, and management tasks that focus on quality of wine.
There are already several years that the Portuguese University and several other educational institutions, give winemaking training in various academic levels. Despite the history of two decades of higher training in oenology, in spite of the relevant services that winemakers have given to the row, especially in raising the average quality of the significant Portuguese wines and in the qualification of excellence of some of them, the truth is that these professionals are not yet provided their professional status, a legal status which regulates its activity and set the necessary training to obtain the various professional levels.
Accordingly, The undersigned Deputies present this draft Law, under subparagraph (b)), of article 156 of the Constitution of the Portuguese Republic and articles 131, 132 n º 1, 137 and 138 of the rules of procedure of the Assembly of the Republic: were heard schools with courses that include course units in this area, the Portuguese Association of Oenology , and the Institute of vine and wine.
PROFESSIONAL STATUS of OENOLOGY Article 1 subject-matter this law approves the professional status of Oenology.
Article 2 definition for the purposes of this law, oenology professional, professional, scientific and technical knowledge to professional levels, it is able to carry out the tasks defined in the following article.
Article 3 Functions 1 – the professional accompanies all transactions, Enology from vine to the culture jam, including the harvest of the grapes, vinification processes, storage and ageing, overseeing and determining all practices necessary to ensure the quality of wine, covering the different stages of development and the different types of wine or wine products. 2-the professional of Oenology must play, in particular, the following functions: a) Applying scientific and technical knowledge acquired and the constant scientific texts; b) carry out technological research; c) Collaborate in the design of the material used in winemaking and cellar equipment; d) Collaborate in the installation, in the culture and treatment of vineyards; and) take responsibility for the preparation of grape must, wine and grape products, ensuring proper preservation; f) make the physical-chemical analysis, microbiological and organoleptic characteristics of the products referred to in the preceding paragraph, and interpret your results; g) meet the standards applicable to hygiene and food safety. 3-For the full implementation of the functions provided for in the preceding paragraphs, the oenology professional must know and follow the market of wine products, economic developments and legislation in the wine sector, the techniques of viticulture and enology and the Organization of the distribution of the product.
Article 4 Professional levels Establish three professional levels: a) oenology Helper; b) technician of Oenology; c) Winemaker.
Article 5 Requirements for the purposes of integration in professional levels set forth in the preceding paragraph, the following requirements must be observed: the helper) oenology: compulsory education or equivalent and 100 hours training in oenology or viticulture and oenology; b) technician of Oenology: academic training 3 or equivalent-level and 500-hour training in oenology or viticulture and oenology; c) Winemaker: higher education academic degree conferring the degree and this course contains curricular units of Oenology or viticulture and oenology.
Article 6 professional title of oenologist 1-without prejudice to the provisions of the following paragraph, the professional title of oenologist requires compliance with the requirements set out in subparagraph (c)) of the preceding article. 2 – by decision of a Commission set up for that purpose by order of the Minister of agriculture, Rural development and fisheries, within 6 months after the entry into force of this law, the professional title of winemaker can be granted to anyone who submits relevant professional and academic curriculum, including a graduate in oenology or technological specialization course in oenology or viticulture and oenology. 3 – the professional title is the designation of "winemaker" and may be preceded by the academic or professional degree.
Article 7 entry into force this law shall enter into force on the day following its publication.
Saint Benedict, January 9 2008 MEMBERS
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