Rs 817.022.110 Order Of The Dfi On November 29, 2013 On Alcoholic Beverages

Original Language Title: RS 817.022.110 Ordonnance du DFI du 29 novembre 2013 sur les boissons alcooliques

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817.022.110 order of the DFI on alcoholic beverages from November 29, 2013 (Status January 1, 2014) the federal Department of Home Affairs (FDHA), view the art. 4, al. 2: 26, al. 2 and 5 and 27, al. 3, of the order of 23 November 2005 on foodstuffs and customary objects, stop: Chapter 1 provisions general art. 1 scope and field of application this order defines the following alcoholic beverages, fixed the minimum requirements that they must meet, and stipulates the applicable advertising and labelling details: a. the wines, the must of grapes during fermentation, the wine (produce of the vine); b. the wine based drinks; c. cider, fruit wine , fruit juice to glitches during fermentation, cider or fruit, Mead wine based drinks; d. beer; e. spirits; f. other alcoholic beverages.

The provisions of the legislation on alcohol are reserved.

Art. 2 definitions by alcoholic beverage means any beverage with an alcoholic strength volume acquired higher than 0.5% vol.
The definitions of the alcoholimetric securities applicable to all of the products referred to in this order are given in annex 1.
Agree terms with respect to products of the vine not defined in the Swiss legislation on foodstuffs as defined in annex III, part IIIbis, ch. 4 to 12, of Regulation (EC) n 1234/2007.
Other categories of products of the vine not defined in the Swiss legislation on foodstuffs agreed within the meaning of annex XIter of Regulation (EC) n 1234/2007.

R (EC) n 1234/2007 of the Council of 22 October 2007 common organisation of the markets in the agricultural sector and specific provisions regarding certain products in this sector, OJ L 299 of the 16.11.2007, p. 1 (R single CMO); amended lastly by the R (EC) n 491/2009, OJ L 154 of the 17.6.2009. p. 1.

Art. 3 indication of the alcohol content the alcohol content of alcoholic beverages with an alcoholic strength volume acquired greater than 1,2% vol. shall be indicated on the label in '% vol.'; the margin of tolerance is more or less 0.5% vol.
The label of alcoholic sweet drinks of any composition that are likely to be confused because of their organoleptic properties with soft drinks such as lemonade, table drinks, nectars, fruit juice or cold tea must include the following: a. "Sweet liquor"; b. "contains x % vol. of alcohol."

The information referred to in para. 2 must be in the same Visual field as the specific name.
The requirements of the order of 15 February 2006 on instruments measures, as well as the regulations of the federal Department of justice and police, are taken into account in the determination of ethyl alcohol.

RS 941.210 Chapter 2 wine Section 1 Definitions and requirements art. 4 wine wine is a beverage obtained by the fermentation of alcoholic, total or partial, of fresh grapes, crushed or not, or of grape must.
Red wine and rose wine are wines obtained exclusively from red grapes has been a more or less long maceration before pressing and fermentation. The al. 4 and 5 are reserved.
The white wine is a wine made from white grapes or from red grapes pressured before any fermentation.
Schiller is a wine obtained from red and white grapes, respecting the provisions of the AOC, from the same parcel class and vinified together.
Wine must be made, after possible enrichment operations listed in annex 2, an alcoholic strength volume acquired not less than 8,5% vol. and a total alcoholic strength density not higher than 15% vol..
The upper limit for the total alcoholic strength may exceed 15% vol. for Swiss wines obtained without any operation of enrichment.
Foreign wines that carry an appellation of origin (AO, AOC, etc) or any other indication protected by foreign legislation must respect the minimum and maximum limits of alcoholimetric securities acquired and total set by this legislation.

Art. 5 sparkling wine sparkling wine is the product obtained by first or second alcoholic fermentation: a. to fresh grapes; b. of grape must; c. wine.

It is characterized to the drain by a release of carbon dioxide from exclusively from the fermentation.
It presents, when it is kept at the temperature of 20 ° C in closed containers, excess pressure due to carbon dioxide in solution not less than 3 bars.
It is made from wines whose total alcoholic strength is not less than 8,5% vol.

Art. 6 sparkling wine or wine Pearl by Pearl wine, or sparkling wine means the product: a. obtained from wine, as far as this wine has a total alcoholic strength not less than 9% vol..; b. having an acquired alcoholic strength not less than 7% vol.; c. introducing, when it is kept at the temperature of 20 ° C in closed containers, overpressure due to endogenous carbon dioxide in solution of not less than 1 bar and not more than 2,5 bar;

Section 2 practices and treatments oenological art. 7 practices and oenological treatments allowed the products referred to in this chapter may be developed or processed through practices and oenological treatments listed in annex 2, subject to the art. 8 and 9.
The federal Office of food safety and Veterinary Affairs (FSVO) may, on request, authorize other practices or treatments oenological for experimentation purposes. Authorization is granted for a volume and a period determined. At the end of this period, the recipient must submit a detailed report to the FSVO with the use and results of practice or the authorized treatment.
Approval is published in the Swiss official trade journal.

Art. 8 cutting cutting is to mix grapes, grape musts or wines from different sources or origins.
Is not considered cutting: a. enrichment; (b) the sweetening; c. the addition for the sparkling wines of "expedition liqueur" or "liquor of draw."

The Swiss wines can result from a coupage with foreign wine.
The blending of Swiss wine with Swiss wine is subject to the following requirements: a. the wines with an AOC can be cut with wines of the same color to 10%; b. country wines may be cut with wines of the same color to 15%.

Rose wines can be cut with whites to 10% if the cantonal provisions governing appellations of controlled origin (AOC) permit. The provisions of the Ordinance of 14 November 2007 on wine are reserved.
Foreign wines that carry an appellation of origin (AO, AOC, etc) or any other indication protected by foreign legislation must, during their release, meet the requirements of this legislation on cutting.

SR 916.140 art. 9 practices and additional treatments for sparkling, sparkling or beaded wines for sparkling, Pearl or sparkling wine, the addition of the following products is permitted in addition to the products listed in annex 2: a. a draw to provoke a second liquor fermentation; b. an expedition liqueur; c. the carbon dioxide for the production of sparkling wine or sparkling wine added to carbonic acid.

Any addition must meet the requirements laid down in annex 2.

Section 3 label art. 10 General provisions the label must include the following information: a. the specific name of the product in accordance with art. 11; (b) the name or business name of the producer of the wine producer, trader, importer of the bottler or the seller, and address; c. the country of production, while it can be drawn from the specific denomination or name, of the name or address of the producer; d. the information referred to in art. 2, al. 1, let. i, n, o and q, of the order of the DFI of 23 November 2005 on the labelling and advertising of foods food (OEDAl); (e) the information referred to in art. 8 OEDAl when the presence of the concerned ingredients can be detected in the final product; the pictograms in annex 3 may accompany the information that correspond to them.

Except for the information referred to in para. 1, let. e, and art. 2, al. 1, let. q, OEDAl, all indications must appear in the same Visual field.
For sparkling wine, one of the following must appear on the label according to the content per litre residual sugar:-'gross extra' 0-6 g - 'gross' less than 15 g - "extra dry" from 12 to 20 g - 'dry' from 17 to 35 'mild' - 'Demi-sec' from 33 to 50 g - g more than 50 g.

For other wines, one of the following indications may appear on the label according to the residual sugar per liter content: - 'sec' equal to or less than 4 g - 'Demi-sec', 'style' or 'slightly sweet' more than 4 g and less than or equal to 12 g - "medium", "medium sweet" more than 12 g than - or equal to 45 g 'soft' greater than 45 g.


In case of use of oak in accordance with Annex 2 chips, the label can bear no indication referring to a container made of wood, such as barrel or was.
The label can include the name of one or several grape varieties only if the wine is made with 85% at least of the mentioned varieties. The grapes must be mentioned in descending order of their weight.
In an indication of the vintage, the wine must be 85% at least of grapes harvested in the mentioned year.

SR 817.022.21 art. 11 specific denomination the specific denomination of wines match the definitions of art. 4 to 6.
The Swiss wines must wear, instead of naming specific 'wine', the name of the class to which they belong under art. 63, al. 1, of the Act of 29 April 1998 on agriculture.
Swiss wine of the class AOC label must include in addition the corresponding geographical origin.
Swiss wine of the class label "country wine" must include in addition the indication of corresponding geographical origin.
Swiss wine of the class label "table wine" must include in addition the indication "Switzerland". Is prohibited any other reference originally, the provenance, the grape or the vintage.
Foreign wines that carry an appellation of origin (AO, AOC, etc) or any other indication protected by foreign legislation must, during their release, meet the requirements of this legislation on specific denomination.
The other wines carry the specific 'wine' name, which may be supplemented by the following information: a. wine color; (b) country of production, according to the terms of art. 10, al. 1, let. c, or in one of the following ways: 1. "wine obtained in [name of the country where the last transformation occurred] from wines from different countries", 2. "wine obtained in [name of the country where the last transformation occurred] from grapes from different countries.

RS 910.1 Chapter 3 grape musts and wine art. 12 grape by grape must must, means the liquid product obtained naturally or by physical processes from fresh grapes.
An alcoholic acquired not more than 1% vol. is admitted.

Art. 13 partially fermented grape must (gruff, partially fermented grape juice) of partially fermented grape must means proceeds from the fermentation of grape must, having an acquired alcoholic strength higher than 1% vol and less than three fifths of its total alcoholic strength density.
The specific name is "ongoing fermenting grape must", "gruff", "juice of grapes during fermentation", 'partially fermented grape juice' or 'partially fermented grape must.
For the gruff, not pasteurized, the indication of the alcohol content must be replaced by the indication "contains alcohol".

Art. 14 by concentrated grape must concentrated grape must, we hear no caramelized grape must obtained by partial dehydration of grape must carried out by any appropriate method other than direct fire.
The numerical indication provided at the temperature of 20 ° C by refractometer should not be less than 50.9%.
An alcoholic acquired not more than 1% vol. is admitted.

Art. 15 of grape must concentrated rectified by rectified concentrated grape must means not caramelized liquid product obtained by partial dehydration of grape must carried out by any appropriate method other than direct fire.
The numerical indication provided at the temperature of 20 ° C by refractometer should not be less than 61.7%.
An alcoholic acquired not more than 1% vol. is admitted.

Art. 16 liqueur wine liqueur wine is the product which is obtained from: a. grapes during fermentation wort; b. wine; c. of the combination of the above products; Oud. of mixed or not with wine grape must.

There is added, alone or in a mixture: a. neutral alcohol of wine origin, including alcohol from the distillation of dried grapes, having an acquired alcoholic no less than 96% vol., forgotten the source. the distillate of wine or dried grapes, having an acquired alcoholic strength not less than 52% vol. and not more than 86% vol.

In addition, of concentrated grape must can be added.
Liqueur wine has an acquired alcoholic strength not less than 15% vol. and not more than 22% vol. It has a total alcoholic strength not less than 17.5% vol., and an initial natural alcoholic strength not less than 12% vol.

Art. 17 labelling and specific name of the art of liqueur wines. 10 and 11 apply by analogy to labelling and the specific designation of liqueur wines.
The addition of the products referred to in art. 16, al. 2, is not taken into account for the indication of the name of the grapes and the indication of the vintage.

Art. 18 admitted oenological treatments and practices the products referred to in this chapter may be developed or processed through practices and oenological treatments listed in annex 2.

Chapter 4 article-wine based drinks 19 flavored wine-based drinks drinks flavored wine are obtained from wine and flavored drinks with substances natural flavouring, flavouring preparations, spices, herbs or any other foodstuff SAPID.
The sweetening in the sense of art. 56 and the addition of other ingredients are permitted.
With the exception of zurra, the addition of other liquor is not allowed.
The wine of the finished product content must be at least 50% of the mass.
The alcohol content must be at least 7% vol. but less than 14,5% vol.
The specific "flavored with wine-based drink' denomination may be supplemented by one of the names referred to in annex 4.

Art. 20 cocktails aromatized wine or grape must based cocktails aromatized wine or grape must based are drinks obtained from wine or grape must, flavored with natural flavouring substances, flavouring preparations, spices, herbs or any other foodstuff SAPID.
The sweetening in the sense of art. 56 and the addition of other ingredients are permitted.
The addition of other liquor is not allowed.
The content in wine or grape of the finished product must be at least 50% of the mass.
The alcohol content must be less than 7% vol.
The specific 'aromatized wine-based cocktail' denomination may be supplemented by one of the names referred to in annex 5.

Art. 21 flavored wines flavored wines are drinks: a. obtained from wine or grape transferred to alcohol must; b. added ethyl alcohol of agricultural origin, distillate of agricultural origin, of spirits of wine, brandy or marc brandy; c. flavored with natural flavouring substances, flavouring preparations, spices, herbs or any other foodstuff SAPID.

The sweetening in the sense of art. 56 and the addition of other ingredients are permitted.
The wine or content (mutated to alcohol) rectified grape of the finished product must be at least 75% mass.
The alcohol content must be at least 14.5% vol. but less than 22% vol.
The specific name 'flavored wine' may be replaced by one of the names referred to in annex 6.

Art. 22 provisions that apply when the name of the products set out in art. 19-21 includes the term 'sparkling', the sparkling wine of the finished product content must be at least 95%.
The names referred to in art. 19-21 can be completed, depending on the content of residual sugar per litre, by one of the following indications:-"extra-sec" less than 30 g/l - 'sec' less than 50 g/l - "Demi" from 50 to 90 g/l - 'semi-sweet' higher than 90 and less than or equal to 130 g/l - 'soft' more than 130 g / l.

The indications 'semi-sweet' and 'sweet' may be replaced by indication of the sugar content, expressed in grams per litre.
If a quantity of carbon dioxide greater than 2 g per litre is added to one of the products referred to in art. 19-21, an indication such as ' contains carbon dioxide "must be the specific name nearby.

Chapter 5 cider, fruit wine, fruit juice to glitches during fermentation, drinks of cider or wine from fruit and Mead art Section 1 cider. 23 definition cider is an alcoholic beverage obtained by the fermentation or part of Apple or pear juice freshly squeezed or kept by a physical process.

Art. 24 requirements the alcohol content of cider must be at least 3% flight.
The following additions are permitted: a. apple juice or pear juice; b. sugars intended to provoke a second fermentation to get sparkling cider; c. carbon dioxide.

Art. 25 specific name the specific name of the cider market to the definition of art. 23. the specific denomination is "Sparkling Cider" If the carbon dioxide content obtained by natural fermentation is at least 4 g per litre.
If carbon dioxide has been added to the cider and the total carbon dioxide content is equal to or greater than 4 g per litre, the specific name is "Sparkling Cider plus carbon dioxide."

If the specific denomination mentions a variety of fruit (e.g. sauergrauech Apple Cider), the amount of the mentioned fruit juice must be at least 80% of the mass in the finished product.

Art. 26 additional information if the relative density (20-20) of a cider is superior to 1,005, corresponding a-sugar invert from 9 to 11 g per litre, the indication "partially fermented" must be the specific name nearby.
For sparkling cider, one of the following indications can be used instead of 'partially fermented': - 'gross' for a sugar content residual less than 10 g/l - "extra dry" for a residual sugar content between 8 and 20 g/l - 'sec' for a content of residual sugar between 17 and 40 g/l - 'Demi-sec' for a residual between 37 and 65 g sugar content / l - 'soft' for a content in sugar residual greater than 65 g / l.

Section 2 diluted cider art. 27 definition diluted cider is obtained by dilution of cider cider in water or by the alcoholic fermentation of diluted Apple or pear juice diluted juice.

Art. 28 requirements the finished cider content should be at least 70% mass.
The alcohol content must be greater than 2%.
The following additions are permitted: a. apple juice or pear juice; b. carbon dioxide.

Art. 29 specific name the specific name corresponds to the definition of art. 27. If carbon dioxide has been added to diluted cider and the total carbon dioxide content is equal to or greater than 4 g per litre, the specific name must mention this addition.

Art. 30 additional information if the relative density (20-20) of a diluted cider is superior to 1,005, corresponding a-sugar invert from 9 to 11 g per litre, the indication "partially fermented" must be the specific name nearby.

Section 3 juices to glitches during fermentation art. 31 definition and requirements the juice to glitches during fermentation is partially fermented cider.
The alcohol content must be less than 3%.

Art. 32 specific name the specific name corresponds to the definition of art. 31. for the Grapeseed juice pasteurized during fermentation, the specific denomination must be accompanied by the word "pasteurized".
If carbon dioxide has been added to the juice to glitches during fermentation and the total carbon dioxide content is equal to or greater than 4 g per litre, the description must mention this addition.

Art. 33 additional indications for the juice to seeds unpasteurized during fermentation, the indication "contains alcohol" will replace the indication of the ethyl alcohol content.

Section 4 Art. fruit wine 34 definition fruit wine is an alcoholic beverage obtained by the fermentation partial or full of juice from fruits, excluding the juice of Apple, pear and grape, freshly pressed or kept by a physical process.

Art. 35 requirements adding sugar or water to the juice before fermentation is admitted.
It should contain at least 30% fruit juice mass subjected to fermentation.
The alcohol content must be equal to or greater than 3%.
The following addons are admitted after fermentation: a. fruit juice; b. sugars; c. carbon dioxide.

The mixture of different fruit wines is allowed.

Art. 36 specific denomination the specific denomination is "fruit wine" or "[name of fruit used] wine".
She is 'sparkling fruit wine' if the carbon dioxide content obtained by natural fermentation is 4 g per litre at least.
If carbon dioxide has been added to fruit wine and the total carbon dioxide content is equal to or greater than 4 g per litre, the specific name is "sparkling wine of [name of the used fruit] added carbon dioxide.

Art. 37 additional information if fruit wine has been obtained from diluted fruit juice, the share of juice before fermentation must be the percent mass, in the following way in the immediate vicinity of the specific denomination: "got to... % of [name of the used fruit] juice."
Art. 26 applies by analogy to the indication "partially fermented" and its alternatives.

Section 5 drinks at base of cider or fruit Art. wines 38. the drinks of cider or fruit wine are beverages whose main components are the cider or fruit wine. They can be added ingredients such as water, natural mineral water, juice, spirit drink, sugar, honey, extracts of plants or parts of aromatic plants and substances with natural flavoring.
The cider or fruit of the finished wine content must be at least 50% of the mass.

Section 6 Mead art. 39 definition Mead is a drink obtained by alcoholic fermentation of a mixture of honey and water.

Art. 40 requirements Mead must have an alcoholic strength of at least 7% vol.
The addition of sugar before fermentation is prohibited.
Flavoring with spices and herbs is admitted.

Chapter 6 beer art. 41 definitions beer is a drink containing carbon dioxide obtained from a mash of fermented with yeast and addition of cone hops or hop products.
The wort is prepared from raw microbreweries or sweet and drinking water.
Products of the hops are hop powder, powder enriched hops, extract of hops, extract of hop powder and extract of hops isomérisé.

Art. 42 requirements as a general rule, the beer must be clear. Certain types of beer (e.g., unfiltered beer, beer of wheat on the lees) can be troubled or deposits due to a special manufacturing process.
For the preparation of the wort, can be used in addition to malt barley or wheat, raw microbreweries or sweet following: a. cereals, such as maize and rice; b. sugar, invert sugar, dextrose and syrup at a rate of 10% at most mass; c. starch with 20% mass at most.

Can be used for the preparation of the wort, roasted malt or extract of roasted malt.
The pH of beer shall not exceed 5,0 to delivery to the consumer.
The carbon dioxide content must be at least 0.3% mass.
The beer must be made with a mash of origin at the rate of 10% mass at least subject to art. 43, al. 3 and 4.

Art. 43 specific denomination the specific denomination is 'beer '.
According to the original wort content, you can also use the following denominations: a. 'normal beer' 10 to 12.0% mass b.

"special beer" 11.5 to 14.0% mass c.

"strong beer" at least 14% mass.

Beer alcohol content not exceeding 3.0% vol. can be designated as 'light beer '. Original wort content is free.
Beer including the carbohydrates content does not exceed 7.5 g per litre and the alcohol content does not exceed 4,5% vol. may be designated as "poor in carbohydrates." The original wort content should be of 8.0 to 9.0% mass.

Art. 44 additional information the troubled beers manufactured according to a special process must bear a corresponding indication.

Chapter 7 drinks spirits Section 1 provisions general art. 45 spirit drinks spirit drinks are alcoholic beverages intended for human consumption and with particular organoleptic qualities.
Unless provided otherwise, spirit drinks must present a minimum alcoholic strength of 15% vol.
They are obtained by one of the following processes: a. distillation of natural fermented products, in the presence or not of natural flavouring; b. maceration of vegetable substances substances in ethyl alcohol of agricultural origin, in the distillate of agricultural origin or in a spirit drink within the meaning of art. 59 to 93, followed or not a distillation; (c) addition of natural flavourings, sugars or other sweetening products within the meaning of art. 56 or other agricultural products to ethyl alcohol of agricultural origin; d. combination of procedures referred to in the let. a-c; e. mixture of a spirit drink obtained by the processes referred to in the let. a and b: 1. with other spirits, 2 with ethyl alcohol of agricultural origin, distillate of agricultural origin or a brandy to the meaning of this Ordinance, 3. with alcoholic beverages or alcohol.

Art. 46 ethyl alcohol of agricultural origin (mouth alcohol) ethyl alcohol of origin agricultural (mouth alcohol) is an alcohol obtained by distillation of agricultural products, after alcoholic fermentation.
It must have the characteristics listed in annex 7.
It is not intended for direct consumption.

Art. 47 distillate of agricultural origin, distillate of agricultural origin is an alcoholic liquid obtained by distillation of agricultural products, after alcoholic fermentation, and presenting the characteristics of ethyl alcohol or of a spirit drink, but having kept an aroma and taste from the raw materials used.

Art. 48 category of spirit drink by category of spirit drink, means the set of spirit drinks which meet the same definition.


Art. 49 addition of alcohol by addition of alcohol, means the operation of adding ethyl alcohol of agricultural origin, a distillate of agricultural origin or one and the other to a spirit drink.
The spirit drinks listed in art. 59 to 74 can be no addition of alcohol.

Art. 50 content volatile substances content in volatile substances of a spirit drink exclusively out of a distillation, we hear the inhalants due exclusively content distillation or the re-distillation of raw implemented. Ethyl and methyl alcohol are not taken into account.

Art. 51 cutting (blend) (blend) cutting is the operation that is to mix two or more spirit drinks belonging to the same category, distinguished only by one or more of the following factors: a. elaboration method; b. distillation apparatus used; c. duration of maturation or ageing; d. geographical origin.

The spirit drink obtained belongs to the same category as the original spirit drinks before their cutting.

Art. 52 mixture mixture is the operation that is to mix two or more spirit drinks in order to make a new drink.

Art. 53 maturation or ageing maturation or ageing is the operation that is to let it develop naturally in appropriate containers reactions which give the spirit drink in question organoleptic qualities that she had not previously.

Art. 54 reduction reduction is the operation that is to add water to a spirit drink to reduce his alcoholic volume.
The water must meet the requirements for drinking water.
It can also be distilled or demineralised water.

Art. 55 alcoholic minimum volume of spirit drinks spirit drinks intended to be provided to the consumer must present the alcoholic density minimum (minimum alcohol content), expressed in per cent volume, defined in annex 8.
If their alcoholic strength is higher, they may suffer a reduction in the sense of art. 54 art. 56 watering watering is the operation which is to use one or more of the following products in the preparation of spirit drinks: a. semi-white sugar, white sugar, refined sugar or refined white sugar, dextrose, fructose, glucose syrup, liquid sugar, invert liquid sugar and invert sugar syrup; (b) rectified concentrated grape must, fresh grape must and concentrated grape must; c. caramelized sugar (sugar caramel) obtained exclusively by controlled heating of sucrose without bases, mineral acids or other chemical additives of; d. honey; (e) carob syrup; (f) any other natural carbohydrate substances having a similar effect to one of the following products.

Unless otherwise provided, the total extract after sweetening must not exceed 10 g per litre.

Art. 57 flavouring flavouring is the operation that is to be implemented in the preparation of a spirit drink one or more flavourings within the meaning of art. 1, al. 1, let. b, of the order of the DFI on 25 November 2013 on additives (OAdd).
The spirit drinks listed in art. 59 to 74 can be no aromatization.

SR 817.022.31 art. 58 coloring coloring is the operation of using one or more colorants in the sense of annex 1, let. OAdd a.
Unless otherwise provided, the spirit drinks listed in art. 59 to 74 may subject to a color by the addition of caramel within the meaning of annex 1, let. OAdd a.

RS 817.022.31 Section 2 specific Categories of spirit drinks article 59 rum rum is the spirit drink obtained exclusively by alcoholic fermentation and distillation of molasses or syrups from production of sugar cane, or the juice of the distilled cane sugar itself, less than 96% vol., so that the product of the present distillation, in a noticeable way, specific organoleptic characters of rum.
When it is obtained exclusively by alcoholic fermentation and distillation of sugarcane juice, it must present specific aromatic characters of rum and have a volatile substances content equal to or greater than 225 g per hectolitre of alcohol at 100% vol.

Art. 60 whisky or whiskey whisky or whiskey is the spirit drink obtained exclusively by distillation of a mash of malted grain, with or without whole grains of other cereals. The bride must have been saccharified by the diastase of the malt therein, with or without other natural enzymes, and have fermented by the action of yeast.
Distillations must be performed at less than 94,8% vol., so that the product of the distillation has an aroma and taste from the raw materials used.
The final distillate must be aged for a minimum of three years in casks of wood with a capacity less than or equal to 700 litres.
The whisky or whiskey shall not be watered down.

Art. 61 spirit drink of cereal and grain brandy the spirit drink grain is the spirit drink obtained exclusively by distillation of a mash of fermented whole grain cereals and having organoleptic characters from the raw materials used.
The grain brandy is a spirit drink obtained by distillation at less than 95% vol. from a mash of fermented whole grain cereals and having organoleptic characters from the raw materials used.

Art. 62 chestnut brandy chestnut brandy is a spirit drink obtained by distillation of a mash of fermented chestnut.

Art. 63 Wine Spirits Wine brandy is the spirit drink obtained exclusively by distillation at less than 86% vol. of wine or fortified wine or by re-distillation less than 86% vol. of a distillate of wine.
Volatile substances content must be equal to or greater than 125 g per hectolitre of alcohol at 100% vol.

Art. 64 brandy or Weinbrand brandy or Weinbrand is the spirit drink obtained exclusively from wine spirits added or not of a distillate of wine distilled at less than 94,8% vol. The distillate must present an alcoholic strength not exceeding 50% of the finished product.
Brandy or Weinbrand shall be aged in containers of oak for at least a year or if the ability of the oak barrels is less than 1000 litres, for at least six months.
The volatile substances content must be equal to or greater than 125 g per hectolitre of alcohol at 100% vol. and come exclusively from the distillation or the re-distillation of the raw materials used.

Art. 65 brandy of grape marc or marc brandy of grape marc or marc is a spirit drink obtained exclusively from marc of grapes fermented and distilled either directly by the steam of water, either after adding water.
If lie the grape Marc added, the amount of links cannot be greater than 25 kg per 100 kg of grape used. The amount of alcohol obtained from the lie cannot be more than 35% of the total quantity of alcohol in the finished product.
The distillation is carried out in the presence of the mark less than 86% vol. The re-distillation in this same alcoholic strength is authorized.
Brandy of grape marc or marc must have a volatile substances content equal to or greater than 140 g per hectolitre of alcohol at 100% vol.

Art. 66 fruit marc spirit fruit marc spirits is the spirit drink obtained exclusively by fermentation and distillation at less than 86% vol. of fruit marc except grape marc. A re-distillation at the same alcoholic strength is authorized.
Volatile substances content must be equal to or greater than 200 g per hectolitre of alcohol at 100% vol.

Art. 67 brandy raisin or grape brandy spirits raisin or grape brandy is the spirit drink obtained exclusively by distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the "Corinth black" or muscat of Alexandria, distilled grapes less than 94.5% vol., so that the distillate has an aroma and taste from the raw material used.

Art. 68 brandy fruit or vegetable vegetable or fruit brandy is the spirit drink obtained exclusively by alcoholic fermentation and distillation of fleshy fruit or must of this fruit, berries or vegetables, in the presence or not of nuclei, and distilled at less than 86% vol. so that the distillate has an aroma and taste from the raw material used.
Volatile substances content must be equal to or greater than 200 g per hectolitre of alcohol at 100% vol.

Art. 69 brandy cider or pear cider or pear brandy is the spirit drink obtained exclusively by distillation at less than 86% vol. of cider or Perry, so that the distillate has an aroma and taste from the fruit used.
Volatile substances content must be equal to or greater than 200 g per hectolitre of alcohol at 100% vol.

Art. 70 honey brandy


Honey brandy is the spirit drink obtained exclusively by fermentation and distillation of a mash of honey and distilled at less than 86% vol., so that the distillate has the organoleptic characters from the raw material used.
It can be sweetened by honey.

Art. 71 lie brandy brandy of lie is the spirit drink obtained exclusively by distillation at less than 86% vol. of wine or of fermented fruit lie lie.

Art. 72 beer brandy spirits of beer is the spirit drink obtained exclusively by distillation direct at normal pressure of density alcoholic beer less 86%, so that the distillate has organoleptic characters derived from beer.

Art. 73 Topinambur or Jerusalem artichoke spirit the Topinambur or Jerusalem artichoke spirit is the spirit drink obtained exclusively by fermentation and distillation at less than 86% vol. of Jerusalem artichoke tubers (Helianthus tuberosus l.).

Art. 74 potato brandy potato brandy is a spirit drink produced by the distillation of saccharifiées and fermented potatoes.

Art. 75 herbs of herbs brandy brandy is a spirit drink obtained by one of the following processes: a. distillation of ethyl alcohol of agricultural origin or a brandy in which were macerated herbs; b. addition of an extract of herbs in ethyl alcohol of agricultural origin or a brandy.

Colouring with plant extracts and the addition of essential oils are allowed.

Art. 76 caraway, aquavit caraway (spirit drink to caraway) is a spirit drink obtained by aromatization of ethyl alcohol of agricultural origin with Caraway (Carum carvi L.). Other natural flavouring substances and flavouring preparations can be used to supplement, as far as the taste of caraway remains predominant.
Aquavit or akvavit is a caraway flavoured with a distillate of herbs or spices. Its membership must meet the following criteria: a. the aroma of the drink must be due in large part to distillates of caraway or grains of dill (Anethum graveolens l.) seeds; b. other flavors can be used; c. the addition of essential oils is prohibited; d. the bitter substances may significantly dominate the taste; e. dry extract must not exceed 1,5 g per 100 ml.

Art. 77 vodka vodka is the spirit drink made from ethyl alcohol of agricultural origin, obtained by fermentation of potatoes, grain or other agricultural raw materials, distilled or rectified or submitted to these two processes, so that the organoleptic characters inherent in the raw materials used and by-products of fermentation are selectively reduced.
Appropriate a new distillation and treatment with processing AIDS, including treatment with activated charcoal, are allowed in order to give the product to the particular organoleptic characters.
Only natural aromas present in the distillate obtained from the fermented raw materials can be added to the final product.

Art. 78 brandy of (name of the fruit) obtained by maceration and distillation spirits of (name of the fruit) obtained by maceration and distillation is the spirit drink obtained by macerating the fruit or berries listed in para. 2 in alcohol alcohol of agricultural origin, brandy, the distillate from the same fruit or a mixture thereof and followed by distillation at less than 86% vol. The relationship between the macerated fruits and ethyl alcohol, spirits or the distillate is 100 kg for 20 litres maximum.
Brandy can be obtained from the following fruits: a. BlackBerry (Rubus fruticosus auct. aggr.); b. Strawberry (Fragaria spp..); c. Blueberry (Vaccinium myrtillus L.); d. raspberry (Rubus idaeus L.); e. red currant (Ribes rubrum L.); f. Apple (Prunus spinosa L.); g. Rowan (Sorbus aucuparia l.); h. Bay mountain-ash (Sorbus domestica L.); i. Holly (Ilex cassine L.); j. box (Sorbus turminalis [L.] Crantz); k. elderberry (Sambucus nigra L.); l. rosehip (Rosa canina L.); Mr. blackcurrant (Ribes nigrum l.); n. banana (Musa spp.); o. (Passiflora edulis Sims) passion fruit; p. Kythera Plum (Spondias dulcis ground. ex Parkinson); q. plum mombin (Spondias mombin L.).

Art. 79 Geist of [name of the fruit or the raw material used] the Geist of [name of the fruit or the raw material used] is the spirit drink obtained by maceration of fruit or berries not fermented listed in art. 78, al. 2, or vegetables, fruit shell or other plants such as herbs or rose petals in ethyl alcohol of agricultural origin followed by distillation at less than 86% vol.

Art. 80 gentian, gentian brandy gentian or gentian brandy is the spirit drink made from a distillate of gentian, itself obtained by the fermentation of gentian roots with or without the addition of ethyl alcohol of agricultural origin.

Art. 81 spirit drinks flavored with juniper berries the spirit drink flavored with juniper berries is a spirit drink obtained by aromatization of ethyl alcohol of agricultural origin, brandy grain or distillate of cereals with juniper berries (Juniperus communis L.).
Other substances natural flavouring, flavouring preparations or aromatic plants may be used in addition. The organoleptic properties of the berries of Juniper must be discernible.

Art. 82 gin gin is juniper berries spirituous beverage obtained by aromatization of ethyl alcohol of agricultural origin with the organoleptic characters appropriate with berries of Juniper (Juniperus communis l.) and with other natural flavouring substances or flavouring preparations. The juniper berries taste must remain predominant.
Gin distilled (e.g. "London Gin") is the spirit drink to the berries of Juniper obtained exclusively by re-distillation of ethyl alcohol of agricultural origin of appropriate quality having the organoleptic properties required with juniper berries and other natural plant products.
It must meet the following requirements: a. the product implemented for distillation must title, initially, at least 96% vol.; b. after the re-distillation, juniper berries taste must remain predominant; c. the natural flavouring substances or flavouring preparations can also be used in addition for aromatisation.

Art. 83 spirit drinks aniseed spirit with anise drinks are beverages obtained by aromatization of an ethyl alcohol of agricultural origin with the natural extracts of star anise (Illicium verum Hook f.), green anise (Pimpinella anissum l.), fennel (Foeniculum vulgare Mill.), or any other plant which contains the same principal aromatic constituent, by one of the following methods or a combination of these : a. maceration; b. distillation; c. re-distillation of the alcohol in the presence of the seeds or other parts of plants above; d. addition of natural extracts distilled from anise plants.

Other natural plant extracts or aromatic seed may be used in addition. The aniseed taste must remain predominant.

Art. 84 pastis pastis is the aniseed spirit drink which also contains natural extracts from wood of licorice (Glycyrrhiza spp.), involving the presence of dyes called "chalcones" and acid glycyrrhizique, including the minimum and maximum levels should be 0.05 and 0.5 g per litre.
It must have a content in sugar, invert sugar, less than 100 g per liter and levels of minimum and maximum anethole of 1.5 and 2 g per litre.

Art. 85 absinthe absinthe is a spirit drink made from ethyl agricultural or distillate of agricultural origin and with the following characteristics: a. it is flavored with Absinthe (Artemisia absinthium l.) or with its extracts natural, combined with other plants, such as anise, fennel, or other similar plants, or their natural extracts; b. it is obtained by maceration and distillation; c. it tastes bitter and present the smell of anise or fennel; d. it louchit when you add it to water.

Art. 86 anise anise is the aniseed spirit drink whose characteristic flavour comes exclusively green anise (Pimpinella anisum l.), star anise (Illicium verum Hook f.), fennel (Foeniculum vulgare Mill.), or a combination of these.

Art. 87 spirit drink bitter or bitter (bitter, Bitter) spirit drinks to taste bitter or bitter are spirit drinks leading bitter, obtained by aromatization of ethyl alcohol of agricultural origin with natural aromas, with identical with flavouring preparations, natural flavors or a combination of these.

Art. 88 liqueur the liqueur is the spirit drink produced by flavouring ethyl alcohol of agricultural origin, to a distillate of agricultural origin, to one or several spirits or a combination of the above products, watered down and added products of agricultural origin or foodstuffs such as the cream, milk, or other dairy products, fruit, wine or flavoured wine.

The minimum sugar content expressed as invert sugar should be the following: a. 70 g per litre for cherry liqueurs whose alcohol consists exclusively of cherry brandy; b. 80 g per litre for gentian liqueurs or similar liqueurs prepared with gentian or similar plants as one substance flavoring; c. 20 g per litre for the 'old or old [name of the fruit or the raw material '. used]"; d. 100 g per litre in all other cases.

Art. 89 cream of [name of the fruit or the raw material used] spirits known as "cream of" followed by the name of the fruit or the raw material used, excluding milk products, are liqueurs with a minimum sugar content expressed as invert sugar, 250 g per litre.

Art. 90 cassis cream the cream of cassis is a blackcurrant liqueur which the minimum sugar content expressed as invert, sugar is 400 g per litre.

Art. 91 Nocino the nocino liquor flavoring is mainly obtained by distillation of whole walnuts (Juglans regia l.) fruits, their maceration or the combination of the two processes and how the minimum sugar content, expressed as invert sugar, is 100 g per litre.

Art. 92 liqueur to egg dishes, advokat, lawyer or advocaat liqueur to egg dishes, advokat, lawyer or advocaat is the drink spirituous, flavored or not, obtained from ethyl alcohol of agricultural origin, distillate, spirits or a combination of these products and which are the ingredients of egg yolk, egg white and sugar or honey.
The minimum sugar or honey, invert sugar content, is 150 g per litre. The minimum content in pure egg yolk is 140 g per litre of the final product.

Art. 93 liqueur to egg liquor at the eggs is egg-based liqueur with the minimum egg yolk content of 70 g per litre of the final product.

Section 3 label art. 94 specific denomination; principle spirit drinks which meet the requirements of one of the categories referred to in section 2 is referred to the category of spirit drink corresponding.
Spirit drinks which do not meet the requirements of one of the specific categories must be described as "spirit drink", "spirits" or "alcoholic beverage".

Art. 95 specific denomination; spirits the name bears fruit brandy "brandy of" followed by the name of the fruit, of the Bay or the used vegetable. It can also be referred to as "wasser", this term being associated with name of the fruit, the Bay or the vegetable used.
When two or more species of fruit, berries or vegetables are distilled together, the product is referred to as "fruit spirits" or "spirits of vegetables. This specific denomination may be supplemented by the name of each species in descending order of quantities used.
For following brandies, the name "brandy of... ' can be replaced with the name of the fruit: a. mirabelle; b. plum; c. prune; d. grafenstein; e. Apple; f. williams; g. kirsch, h. Quince; i. Arbutus.

The specific name of the marc of fruit brandies is "[name of the used fruit] marc brandy. When several marks of fruit are used, the specific name is "marcs of fruit brandy.
The specific name of the water of life (name of the fruit) obtained by maceration and distillation to the senses of the art. 78 is "Brandy (name of the fruit)" together with an additional indication "obtained by maceration and distillation". The additional indication must appear in the same field of vision as the indication "spirits of [name of the fruit]".
Spirits of wine, when it is aged, may continue to be marketed under the name "spirits of wine" if its duration of aging is at least equal to that provided for the Brandy.
The specific denomination brandy of lie must be supplemented by the name of the raw material used.

Art. 96 specific denomination; other spirit drinks 'Geist' can be referred to as "spirit of [name of the fruit].
The description, presentation or labelling of vodka not produced exclusively from yeast from potatoes, grain or a combination of these must bear the indication "product from...", supplemented by the name of the raw materials used to produce the ethyl alcohol of agricultural origin.
Spirit drinks flavored with juniper berries can wear the name specific 'Wacholder' or 'Geneva '.
The specific names of the drinks defined in art. 89-91 can be supplemented by the term 'liqueur '.

Art. 97 additional information if an age is stated, the youngest alcoholic component is crucial. The 'old' term is forbidden for a product which was the youngest alcoholic component in less than a year, as well as indications of age which are contradictory or confusing.
If geographical indications are mentioned, the production phase during which the spirit drink has acquired its definitive character must be took place in the specified region. The provisions of the order of 28 May 1997 on the PDO and the PGI are reserved. The indication of the country of production is governed by art. 15 OEDAl.
Where the description, presentation or labelling of a spirit drink indicates the raw material used for the manufacture of ethyl alcohol of agricultural origin, each agricultural alcohol used is mentioned in descending order of quantities used.

RS 910.12 RS 817.022.21 Section 4 drinks spirituous foreign art. 98. unless otherwise provided, the foreign spirit drinks that carry an appellation of origin (AO, AOC, etc) or any other indication protected by a foreign law cannot be placed on the market as products originating from the specified region.

Chapter 8 other alcoholic beverages art. 99 definition by other alcoholic beverages, is all alcoholic beverages that are not defined in the chapter 2 to 7.

Art. 100 requirements applicable to alcoholic beverages containing caffeine and quinine caffeinated alcoholic drinks can contain more than 150 mg per litre.
Alcoholic beverages containing quinine cannot contain more than 80 mg, calculated as quinine hydrochloride, per litre.

Art. 101 specific denomination the specific denomination is governed by art. 3 OEDAl.

SR 817.022.21 art. 102 additional information in addition to the indications referred to in art. 2 OEDAl, the following information must appear in the same Visual field as the specific name: a. an indication of the type "contains carbon dioxide", when more than 2 g of carbon dioxide has been added per litre of drink; (b) an indication of the type 'contains caffeine' for drinks whose caffeine content exceeds 30 mg per litre; c. an indication of the type 'contains quinine' for drinks that contain quinine.

RS 817.022.21 Chapter 9 amendment of the annexes article 103 the FSVO adapts regularly the annexes of this order to the evolution of scientific and technical knowledge and the laws of the Switzerland's main trading partners.

Chapter 10 provisions final art. 104 repeal of another act order of the DFI of 23 November 2005 on alcoholic beverages is repealed.

[RO 2005 6097, 2006 4967, 2007 1067, 2008 1017 6041, 2009 2021, 2010 OF 6391]

Art. 105 transitional provision alcoholic beverages can be imported, manufactured and labeled according to the old law until December 31, 2015. They may be delivered to the consumer until exhaustion of stocks.

Art. 106 coming into force this order comes into force on January 1, 2014.

Annex 1 (art. 2, para. 2) Definitions alcoholic strength 1. Alcoholic volume acquired: number of volumes of pure alcohol at a temperature of 20 ° C in 100 volumes of the product concerned to this temperature.2. Alcoholic strength in power density: number of volumes of pure alcohol at a temperature of 20 ° C that may be produced by total fermentation of the sugars contained in 100 volumes of the product concerned to this temperature.3. Alcoholic volume total: sum of alcoholimetric securities and puissance.4. Title strength density natural: title strength total volume of a product before any enrichment.

State on January 1, 2014, annex 2 (art. 7, para. 1, 9, para. 1 and 2, 10, para. 5 and 18) practices and treatments allowed wine, with their limits and conditions Appendix 2 is published in the RO or the RS. It can be obtained from the federal Office of food safety and Veterinary Affairs, 3003 Bern, or downloaded under www.osav.admin.ch.

State on January 1, 2014, annex 3 (art. 10, para. 1, let. e) pictograms allowed according to art. 10, al. 1, let. e pictograms in accordance with the above models with exclusively milk or egg are also allowed.

State on January 1, 2014, annex 4 (art. 19, para. 6) additional names for drinks flavored with wine denomination specific "flavored with wine-based drink' may be supplemented by one of the following denominations:

a. sangria: a drink obtained from wine, having an alcohol content less than 12% vol., flavored with the natural flavors or extracts of citrus, plus or no juice of citrus, carbon dioxide or spices, and eventually toned down; the name 'sangria' must always be complemented by the indication "produced in..." followed by the name of the country of production, unless the drink was produced in Spain or Portugal; (b) clarea: a drink obtained from wine, flavored with natural aromas or extracts of citrus, plus or no carbon, spices or citrus juice , and eventually watered down. the denomination 'clarea' must always be supplemented by the words ' produced in... "followed by the name of the country of production, unless the drink was produced in Spain; (c) zurra: for a drink flavored, obtained from wine, added brandy wine or brandy, having an alcohol content of at least 9% vol. and less than 14% vol., containing possibly fruit pieces; d. bitter soda : for a drink flavored, obtained from at least 50% of bitter vino, having alcohol of at least 8% vol. and less than 10,5% vol. and containing carbonic gas; (e) kalte Ente: for a flavored drink obtained by mixing wine, sparkling wine and sparkling wine with natural lemon or extracts lemon and whose content in sparkling wine is not less than 25%. reported to the product finished; f. Glühwein (mulled wine): for a drink obtained exclusively from red wine or white wine, flavoured mainly with cinnamon or of the cloves; in the case of development from white wine, the denomination must be complemented by the indication "white wine"; (g) Maiwein: for a drink flavored with wine, added asperula odorata or extracts of the plants so that the taste of asperula odorata is prepronderant; h. Maitrank: for a flavored drink obtained from dry white wine in which asperula odorata plants or extracts thereof have been macerated oranges or other fruits and 5% sugar added up; the fruit can also be added in the form of juice, concentrates and extracts.

State on January 1, 2014, annex 5 (art. 20 al. 6) additional names for cocktails aromatized wine-based denomination specific 'aromatized wine-based cocktail' may be supplemented by one of the following denominations: a. wine based cocktail: for a cocktail flavored wine containing not more than 10% of grape must concentrated compared to the total volume of the finished product and the sugar content expressed as invert sugar is less than 80 g per litre; b. sparkling flavored grapes: for a flavored cocktail obtained exclusively from grape must, the alcohol content is less than 4% by volume and how carbon dioxide comes exclusively from the fermentation of the products used.

State on January 1, 2014, annex 6 (art. 21, para. 5) alternative names for aromatised wines the specific denomination 'flavored wine' may be replaced by one of the following denominations: a. aperitif wine; b. vermouth or wine vermouth: for a flavored wine whose characteristic aroma is obtained by the use of appropriate, substances which must always include substances derived from the artemisia species; for sweetening, only can be used sugar, caramelized sugar, grape must, concentrated grape must and rectified concentrated grape must; c. bitter flavored wine: for a wine having undergone a characteristic bitter flavouring; the name 'bitter flavored wine' may be supplemented by a reference to the main bitter flavouring substance used; It can be replaced by one of the following denominations: 1 ' wine to Cinchona' if the main flavouring is obtained by the aroma of Cinchona, 2 ' bitter vino' if the main flavouring is obtained by the aroma of gentian and the drink suffered a yellow or red, color 3 ' Americano' if the flavouring is obtained by natural flavourings from wormwood and gentian and the drink suffered a colouring yellow or red;

d. wine flavored egg: for a wine flavored, added up to a minimum of 10 g of yellow egg and a minimum of 200 g of sugar, expressed in sugar, invert, per litre of finished product.

State on January 1, 2014, Appendix 7 (art. 46, para. 2) requirements applicable to ethyl alcohol of agricultural origin 1.

Organoleptic properties no detectable foreign taste 2.

Alcoholic volume minimum 96.0% vol..

3. maximum values of certain parameters (expressed in g/l of alcohol 100% vol.): total acidity, expressed as acetic acid 0.015 esters, expressed as ethyl acetate 0.013 aldehydes, expressed as acetaldehyde 0.005 higher alcohols, expressed as methyl-2 propanol-1 0.005 methanol 0.3 dry extract 0.015 volatile nitrogenous bases, expressed as nitrogen 0.001 furfural not detectable State on January 1, 2014 Annex 8 (art. 55) alcoholic density minimum (alcohol content) of spirits has.

Pastis from Marseilles 45.0% b.

Whisky, brandy of potato, pastis, absinthe, Mistra 40.0% c.

Brandy lies, beer liquor, Sambuca, Topinambur 38.0% d.

Wine spirits, marc brandy, marc, fruit brandy, brandy of cider, PEAR brandy, fruit marc spirits, Lees of fruit brandy, brandy... obtained by maceration and distillation, gin, distilled gin, e London gin, gentian brandy, rum, brandy with herbs, vodka, aquavit, brandy raisin or grape brandy, Geist, chestnut brandy 37.5%.

Weinbrand, brandy 36.0% f.

Spirit drink of cereal, cereal, anise, anise distilled brandy, honey brandy 35.0% g.

Caraway, spirits flavored with juniper berries, nocino, Berenburg 30.0% h.

Sloe gin 25.0% i.

Maraskin 24.0% j.

Honey nectar 22% k.

Liqueurs, spirit with anise, bitter, cream of [name of the fruit or the raw material used], eggs, punch to 15.0% rum liqueur l.

Liquor egg 14.0% the maximum volume alcoholic of the Mistra is of 47.0%.

State on January 1, 2014

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