The Order of 1 August 1979 regulating ciders and other beverages derived from apple, constitutes the basic regulation in Spain for these products, establishing the quality requirements to be met by their preparation and marketing.

On the one hand, in view of the emergence of technological innovations, the evolution of markets and the modification of consumer expectations, it is necessary to update the national legislation on production and marketing of cider.

On the other hand, the Order has been amended on several occasions, the last of them by Royal Decree 176/2013, of 8 March, by which certain technical and health regulations and regulations are repealed. of quality for food products, affecting some aspects of their preparation.

The fourth final provision of Law 28/2015, of July 30, for the protection of food quality, enables the Government to adopt quality standards for food products, with the aim, among others, to adapt to the (a) to simplify, modernise and enhance the existing rules and to improve the competitiveness of the sector, including the advances produced by technological innovation. In this context, it is deemed necessary to adopt a new quality standard, updating its content to the current market reality and partially repealing the Order of 1 August 1979, in order to ensure fair competition between Member States. industries, providing the same conditions to all producers, improving the competitiveness of the sector and providing adequate information to the consumer to facilitate their right to the choice of purchase.

In order to preserve the characteristics of a traditional production product, such as natural cider, and at the express request of the sector, it has been considered appropriate to maintain the provisions to which it has been has been subjected to this product since 1967 in terms of sweeteners, colours and flavourings. Therefore, in all categories of natural cider, the use of the additives and flavourings permitted in general by Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives and the Regulation has been restricted. (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties used in food and amending Regulation (EEC) No 1334/2008 Council Regulation (EC) No 1601/1991, Regulations (EC) No 2232/1996 and (EC) No 110/2008 and the Directive 2000 /13/EC.

This royal decree has been subject to the procedure laid down in Directive (EU) 2015/1535 of the European Parliament and of the Council of 9 September 2015 laying down a procedure for the provision of information on the In the case of the Commission, the Court of State held that the Court of State held that the Court of State held that the Court of State held that the Court of State held that the Court of State held that the Court of (a) technical and regulatory provisions relating to the services of the information society, and incorporating this Directive to the Spanish legal order.

It has also been subject to the procedure laid down in Article 45 of Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on food information provided to the consumer and by the amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87 /250/EEC, Council Directive 90 /496/EEC, Commission Directive 1999 /10/EC, the Directive 2000 /13/EC of the European Parliament and of the Council, Directives 2002/67/EC and 2008 /5/EC of the Commission, and Commission Regulation (EC) No 608/2004.

Finally, the project was also subject to the procedure laid down in Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and property declarations healthy foods.

In the process of processing this royal decree, the autonomous communities and cities, as well as the representative entities of the sectors affected, have been consulted, having issued a favorable report the Commission Interministerial for Food Management.

Under the proposal of the Minister for Agriculture and Fisheries, Food and the Environment and the Minister for Health, Social Services and Equality, in agreement with the Council of State and after deliberation by the Council of Ministers at their meeting on 10 February 2017,

DISPONGO:

Article 1. Object.

The purpose of this royal decree is to establish the basic quality standards for the production and marketing of different categories of natural cider and cider.

Article 2. General definitions.

For the purposes of this royal decree the following general definitions are set out:

1. Actual alcoholic strength by volume: Number of volumes of ethanol at 20 ° C in 100 volumes of the product under consideration, expressed with the symbol% vol.

2. Relative pressure: Direct measured pressure in bottle, without taking into account atmospheric pressure.

3. Brix grade: Content in soluble solids (sucrose% m/m), determined by refractometer at 20 ° C.

4. Density: Mass per unit volume of product measured at 20 ° C expressed in grams per millilitre (g/ml).

To establish the correspondence between the Brix grade (sucrose% m/m), the density and the alcoholic strength will be used as a reference to the tables collected in OIV-MA-AS2-02 of the Compendium of international methods of analysis of the wines and musts of the International Organisation of Vine and Wine (OIV).

5. Tiling liqueur: A product added to natural cider to cause the second fermentation, consisting of dried yeasts or in suspension, sucrose or natural apple must or concentrated apple must and natural cider. Sucrose shall be added in the quantity strictly necessary to cause the second fermentation and the incorporation of the titration liqueur may not increase the total alcoholic strength by volume of the natural cider of departure by more than 1,5% vol.

6. Expedition liqueur: A product added to natural sparkling cider to confer on it certain taste characteristics, consisting of natural grape must or concentrated apple must or distilled from cider or natural cider or a mixture of such products. The incorporation of liqueur of dispatch may not increase the actual alcoholic strength by more than 0,30% vol.

Article 3. Definitions relating to apple musts.

The apple must is generically defined as the product obtained from the milling, maceration or pressing of apples, as long as it has not started fermentation and with a Brix degree equal to or greater than 10,2 and a density equal to or greater than 1,040 g/ml.

Depending on their characteristics, the following categories of apple musts can be defined:

1. Natural apple must: A product obtained from the milling, maceration or pressing of apples or pulp, collected at the optimum moment of maturation until the fermentation has begun.

2. Concentrated apple must: A product obtained from apple must, by means of physical procedures, of a part of its water of incorporation.

3. Reconstituted apple must: Product obtained by dilution of the concentrated apple must to a Brix degree close to that obtained by the usual extraction procedures, being equal to or greater than 10,2.

4. Frozen apples must: Product obtained from the milling, maceration or pressing of frozen apples, with a Brix degree equal to or greater than 25.

5. Frozen apple must: Product obtained from freezing the natural must of apple, with a Brix degree equal to or greater than 25.

Article 4. Definitions relating to the different categories of natural cider.

For the purposes of this royal decree, the following definitions concerning the different categories of natural cider are established:

1. Natural cider: A product resulting from the fermentation of the natural grape must, the content of which is exclusively endogenous in carbon dioxide and sugars. Their actual alcoholic strength by volume shall be 5% vol. or greater and their relative pressure within the bottle shall be greater than 0,5 bar at 20 ° C.

2. Natural sweet cider: A product resulting from the partial fermentation of the natural grape must, the content of which is exclusively endogenous in carbon dioxide and sugars. Their actual alcoholic strength by volume shall be equal to or greater than 1% vol. and less than or equal to 3% vol. and their total sugar content shall be greater than 50 g/l.

3. Sparkling natural cider: A product resulting from the second fermentation of a natural cider due to the natural sugars of the same or by addition of tirage liqueur, the content of which is exclusively endogenous in carbon dioxide. Their actual alcoholic strength by volume shall be 5,5% vol. or more and their relative pressure within the bottle after the second fermentation shall be greater than 3 bar at 20 ° C.

Depending on where this second fermentation takes place, it is distinguished between:

a) Fermentation in bottle: With a stay in bottle for a minimum of five months.

b) Fermentation in large containers: Aquella in which the second alcoholic fermentation has been carried out in hermetically sealed tanks, from which it is transferred to the bottles with a minimum stay in deposit of three months.

4. Natural cider of low alcohol content: Natural Sidra to which alcohol is eliminated by physical means. Its actual alcoholic strength by volume shall be equal to or greater than 1% vol. and less than or equal to 3% vol.

5. Natural non-alcoholic cider: Natural Sidra to which the alcohol is removed by physical means, without losing its organoleptic characteristics. Its actual alcoholic strength by volume shall be less than 1% vol.

Article 5. Definitions relating to different categories of cider.

For the purposes of this royal decree, the following definitions are established for different categories of cider:

1. Cider: Product resulting from the total or partial fermentation of the apple must, which can then be incorporated into the fermentation, sugar or sugar syrups, which are regulated in the rules on certain sugars intended for the human food, and carbon dioxide. Its actual alcoholic strength by volume shall be 4% vol. or greater.

2. Extra cider: Sidra made from the total or partial fermentation of the natural grape must. Its actual alcoholic strength by volume shall be 5% vol. or greater.

3. Cider with fruit juice: A product made from cider to which fruit juice or fruit juice has been added from concentrate or fruit juice concentrate. Its actual alcoholic strength by volume shall be 4% vol. or greater.

4. Flavoured cider: A product made from cider to which flavourings have been added. Its actual alcoholic strength by volume shall be 4% vol. or greater.

5. Ice cider: Drink obtained from the total or partial fermentation of frozen apples (cryoextraction) or frozen apple (cryopconcentration) must. Its actual alcoholic strength by volume shall be 8% vol. or more and its total sugar concentration shall be equal to or greater than 100 g/l.

6. Cider cocktail: Drink obtained from cider and its mixture with fruit juices or refreshing drinks. The actual alcoholic strength by volume shall be less than 4% vol., the cider present in the finished product must be more than 50%.

7. Low-alcohol cider: It's that cider that gets rid of alcohol by physical means. Its actual alcoholic strength by volume shall be equal to or greater than 1% vol. and less than or equal to 3% vol.

8. Non-alcoholic cider: It is that cider which is removed from alcohol by physical means, without losing its organoleptic characteristics. Its actual alcoholic strength by volume shall be less than 1% vol.

The relative pressure within the bottle of the products defined in paragraphs 1 to 4, inclusive, shall be greater than 0,5 bar at 20 ° C.

Article 6. Practices allowed in apple musts.

For the elaboration and conservation of different categories of apple musts the following practices are permitted:

1. Mixture of apple musts of the same nature.

2. Thermal treatments.

3. Centrifugation.

4. Filtration.

5. Clarification with authorised subjects.

6. Use of pectolytic enzymes.

7. Use of inert atmospheres that do not alter the must.

Article 7. Practices prohibited in apple musts.

For the elaboration and conservation of different categories of apple musts the following practices are prohibited:

1. Addition of water, except in the reconstituted apple must, to which the refund water may be added.

2. Addition of flavourings, except for concentrated apple must, which may be incorporated in the scents removed during the process of manufacture of said must.

Article 8. Practices allowed in the different categories of natural cider.

For the production and conservation of the different categories of natural cider, the following procedures may be used, which may be combined with each other:

1. Mixture of natural ciders.

2. Trasiego-remontado.

3. Thermal treatments.

4. Centrifugation.

5. Filtration.

6. Clarification with materials such as tannin, gelatin, egg white, casein, skim milk, bentonites, lands of Lebrija and Pozaldez, which do not leave any flavours or substances other than must or cider.

7. Treatment with activated charcoal.

8. Fermentation with selected yeasts.

9. Use of inert atmospheres that do not alter the product.

10. Use of lactic bacteria.

11. Addition of technically pure ammonium or calcium phosphate.

Article 9. Prohibited practices in the different categories of natural cider.

For the elaboration and conservation of different categories of natural cider, the following practices are prohibited:

1. Adding exogenous CO₂ .

2. Adding water.

3. Addition of alcohol or alcoholic beverages, except for the liqueur of dispatch.

4. Addition of concentrated apple must, except for the liqueur liqueur and expedition liqueur, in the case of sparkling natural cider.

5. Addition of sucrose, except for the tirage liqueur, in which the quantity strictly necessary to cause the second fermentation may be added in the case of sparkling natural cider.

6. Dealcoholisation, except for natural ciders without alcohol or low alcohol content.

7. Addition of dyes, sweeteners and flavourings.

Article 10. Practices allowed in different categories of cider.

For the production and conservation of the different categories of cider, all the procedures referred to in Article 8 may be used, in addition to the following:

1. Mixture of natural ciders and ciders.

2. Adding exogenous CO₂ .

3. Addition of sugar and sugar syrups regulated in the rules on certain sugars intended for human consumption.

4. Addition of water in the technical quantities necessary to adjust the actual alcoholic strength by volume, with the exception of ice cider, where such addition is prohibited.

Article 11. Prohibited practices in different categories of cider.

For the elaboration and conservation of different categories of cider, the following practices are prohibited:

1. Use concentrated apple must for extra cider and ice cider.

2. Addition of juices of other fruits, juices of other fruits from concentrate and juices of other concentrated fruits, except for cider with fruit juice and the cocktail of cider.

3. Addition of alcohol or alcoholic beverages.

4. Dealcoholisation, except for non-alcoholic or low-alcohol ciders.

Article 12. Characteristics of the finished products.

1. From the point of view of food quality, in addition to the characteristics laid down in their respective definitions, the different categories of natural cider and cider shall have:

(a) A volatile acidity, consisting of all the acids of the acetic acid series, less than 2,2 g/l of acetic acid.

b) A methanol content of less than 200 mg/l.

2. From the point of view of food quality, in addition to the characteristics laid down in their respective definitions and in paragraph 1, the different categories of natural cider shall have:

a) A non-reducing dry extract greater than 14 g/l.

b) An ash content greater than 1,8 g/l.

3. From the point of view of food quality, in addition to the characteristics set out in their respective definitions and in paragraph 1, the different categories of cider shall have:

a) A non-reducing dry extract greater than 13 g/l.

b) An ash content greater than:

1. º 1.5 g/l, in the case of cider.

2. º 1.8 g/l, in the case of extra cider.

3. º 0.6 g/l, in the case of the cider cocktail.

Article 13. Food information provided to the consumer.

1. The food information provided to the consumer on the products covered by this royal decree shall be governed by the provisions of Community and national rules applicable in this field.

2. The legal name of the products shall be that laid down in Articles 4 and 5 of this quality standard, with the following particularities:

(a) In the case of ciders referred to in Article 5.3, the legal name shall be "cider with juice of (...)", followed by the name of the fruit or fruit with which the fruit juice has been produced, the fruit juice from concentrate or concentrated fruit juice added.

(b) In the case of ciders referred to in Article 5.4, the legal name shall be "cider flavoured with (...)" followed by the name of the flavouring used.

As a derogation from the first subparagraph of this paragraph, for the different categories of natural cider or cider covered by Protected Designation of Protected Origin or Protected Geographical Indication, the legal name will be the one that sets the corresponding specification.

3. In addition to the voluntary food information provided for in Article 14, food information for the products covered by this royal decree may include other voluntary food information, provided that such information is in conformity with the European Union and national rules on food information provided to the consumer.

Article 14. Voluntary food information.

Voluntary food information relating to the products covered by this quality standard may include the following terms:

1. Light: the products covered by this standard may include the 'light' nutrition declaration if they comply with the relevant Community-wide rules applicable in this field, meeting the same criteria and requirements as those laid down in those rules. set.

2. For sparkling natural cider, depending on the content of the sugars:

a) Brut Nature, less than 3 g/l. and without the addition of expedition liquor.

b) Extra Brut, less than 6 g/l.

c) Brut, equal to or less than 12 g/l.

d) Extra-dry, greater than 12 g/l. equal to or less than 20 g/l.

e) Seca, greater than 20 g/l. equal to or less than 30 g/l.

f) Semi-dry, greater than 30 g/l. equal to or less than 50 g/l.

g) Dulce, greater than 50 g/l.

3. For cider, depending on their content in sugars:

a) Extra-dry, equal to or less than 20 g/l.

b) Dry, greater than 20 g/l. equal to or less than 30 g/l.

c) Semi-dry, greater than 30 g/l. equal to or less than 50 g/l.

d) Dulce, greater than 50 g/l.

Article 15. Analytical methods.

The analytical verification of the characteristics of the products covered by this royal decree in accordance with the parameters set out in this standard shall be carried out by means of sample preparation and analysis methods. established by the European Cider Makers ' Association (AICV), the International Organisation of Vine and Wine (OIV) and those of other national and international bodies of recognised solvency.

Automated analysis methods, under the responsibility of the laboratory director, shall be permitted provided that the accuracy, repeatability and reproducibility of the results are at least equivalent to the obtained by the methods of analysis collected by the abovementioned bodies. In the event of a dispute, the automated methods shall not replace the methods established by the abovementioned bodies.

Additional disposition first. Mutual recognition clause.

The requirements of this Regulation shall not apply to products lawfully manufactured or marketed in the other Member States of the European Union or to products originating in the countries of the European Union. European Free Trade Association (EFTA), contracting parties to the Agreement on the European Economic Area (EEA), or to States which have a Customs Association Agreement with the European Union.

Additional provision second. No increase in public spending.

The measures included in this rule may not result in an increase in appropriations or remuneration or other personnel costs.

Single transient arrangement. Marketing of product stocks.

The products covered by the quality standard which are approved, prepared prior to the date of entry into force of this royal decree and which do not comply with it, may be placed on the market until the stocks, including previously acquired labels, provided that they comply with the provisions in force prior to their entry into force.

Single repeal provision. Regulatory repeal.

The Order of 1 August 1979, which regulates ciders and other drinks derived from apple, is hereby repealed.

Final disposition first. Competence title.

This royal decree is dictated by the provisions of article 149.1.13. of the Spanish Constitution, which attributes to the State exclusive competence on the basis and coordination of the general planning of the activity. economic.

Final disposition second. Entry into force.

This royal decree will enter into force on the day following its publication in the "Official State Gazette".

Given in Madrid, on February 10, 2017.

FELIPE R.

The Vice President of the Government and Minister of the Presidency and for Territorial Administrations,

SORAYA SAENZ DE SANTAMARIA ANTON