Übersetzung für "Total alcoholic strength " (Englisch → Deutsch) :

Wine obtained by first and second alcoholic fermentation with a minimum actual alcoholic strength of 10,5 % vol for which the total alcoholic strength of the cuvee is not less than 9,5 % vol.

(g) which has an actual alcoholic strength by volume of not less than 14,5 % vol. and less than 22 % vol. and a total alcoholic strength by volume of not less than 17,5 % vol.

However, in the case of quality sparkling wine or Sekt in containers with a capacity of less than 25 cl the excess pressure must be at least 3 bar; (d) The actual alcoholic strength must be not less than 10% vol.; (e) The total alcoholic strength of the cuvée must be not less than 9% vol.; (f) In the case of quality sparkling wine or Sekt with a protected designation of origin or geographical indication, the total alcoholic strength of the cuvée from wine-growing zone C III must be not less than 9.5% vol.; (g) However, cuvées intended for the production of specific quality sparkling wines or Sekt with protected designation of origin ...[+++]or geographical indication, which are to be included in a future list and which have been obtained from a single grape variety, must only have a total alcoholic strength of not less than 8.5% vol.; (h) The length of the production process, including ageing in the undertaking where the product was made, reckoned from the start of the fermentation process designed to produce carbon dioxide, must be - at least six months if the fermentation process designed to produce carbon dioxide takes place in the cuvée barrel - at least nine months if the fermentation process designed to produce carbon dioxide takes place in the bottle (i) The fermentation process designed to make the cuvée sparkling and the presence of the cuvée on the lees must last a. 90 days (bottle fermentation, tank fermentation without stirrers) b. 30 days if the fermentation process takes place in containers with stirrers.

However, in the case of quality sparkling wine or Sekt in containers with a capacity of less than 25 cl the excess pressure must be at least 3 bar; (d) The actual alcoholic strength must be not less than 10% vol.; (e) The total alcoholic strength of the cuvée must be not less than 9% vol.; (f) In the case of quality sparkling wine or Sekt with a protected designation of origin or geographical indication, the total alcoholic strength of the cuvée from wine-growing zone C III must be not less than 9.5% vol.; (g) However, cuvées intended for the production of specific quality sparkling wines or Sekt with protected designation of origin ...[+++]or geographical indication, which are to be included in a future list and which have been obtained from a single grape variety, must only have a total alcoholic strength of not less than 8.5% vol.; (h) The length of the production process, including ageing in the undertaking where the product was made, reckoned from the start of the fermentation process designed to produce carbon dioxide, must be - at least six months if the fermentation process designed to produce carbon dioxide takes place in the cuvée barrel - at least nine months if the fermentation process designed to produce carbon dioxide takes place in the bottle (i) The fermentation process designed to make the cuvée sparkling and the presence of the cuvée on the lees must last a. 90 days (bottle fermentation, tank fermentation without stirrers) b. 30 days if the fermentation process takes place in containers with stirrers.

The specific, traditional names "οίνος γλυκύς φυσικός", "vine dulce natural", "vino dolce naturale" and "vinho dolce natural" shall be used only for wines withe a a protected designation of origin or geographical indication : (a) obtained from harvests at least 85 % of which are of the wine varieties appearing on a list to be drawn up; (b) derived from musts with an initial natural sugar content of at least 212 grams per litre; (c) obtained by adding alcohol, distillate or spirits, to the exclusion of any other enrichment. Insofar as is necessary to conform to traditional production practices, Member States may, for PDO and PGI wines produced within their territory, stipulate that the specific traditional name "vin doux naturel" is used o ...[+++]nly for PDO and PGI wines which are: (a) made directly by producers harvesting the grapes and exclusively from their harvests of muscat, grenache, maccabeo or malvasia grapes; however, harvests may be included which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above provided these do not constitute more than 10 % of the total stock; (b) obtained within the limit of a yield per hectare of 40 hl of grape must, any greater yield resulting in the entire harvest ceasing to be eligible for the description "vin doux naturel"; (c) derived from a grape must with an initial natural sugar content of at least 252 grams per litre; (d) obtained, to the exclusion of any other enrichment, by the addition of alcohol of vinous origin amounting in pure alcohol to a minimum of 5 % of the volume the grape must in fermentation used and a maximum represented by the lower of the following two proportions: - either 10 % of the volume of the abovementioned grape must used, or - 40 % of the total alcoholic strength by volume of the finished product represented by the sum of the actual alcoholic strength by volume and the equivalent of the potential alcoholic strength by volume calculated on th ...

The specific, traditional names "οίνος γλυκύς φυσικός", "vine dulce natural", "vino dolce naturale" and "vinho dolce natural" shall be used only for wines withe a a protected designation of origin or geographical indication : (a) obtained from harvests at least 85 % of which are of the wine varieties appearing on a list to be drawn up; (b) derived from musts with an initial natural sugar content of at least 212 grams per litre; (c) obtained by adding alcohol, distillate or spirits, to the exclusion of any other enrichment. Insofar as is necessary to conform to traditional production practices, Member States may, for PDO and PGI wines produced within their territory, stipulate that the specific traditional name "vin doux naturel" is used o ...[+++]nly for PDO and PGI wines which are: (a) made directly by producers harvesting the grapes and exclusively from their harvests of muscat, grenache, maccabeo or malvasia grapes; however, harvests may be included which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above provided these do not constitute more than 10 % of the total stock; (b) obtained within the limit of a yield per hectare of 40 hl of grape must, any greater yield resulting in the entire harvest ceasing to be eligible for the description "vin doux naturel"; (c) derived from a grape must with an initial natural sugar content of at least 252 grams per litre; (d) obtained, to the exclusion of any other enrichment, by the addition of alcohol of vinous origin amounting in pure alcohol to a minimum of 5 % of the volume the grape must in fermentation used and a maximum represented by the lower of the following two proportions: - either 10 % of the volume of the abovementioned grape must used, or - 40 % of the total alcoholic strength by volume of the finished product represented by the sum of the actual alcoholic strength by volume and the equivalent of the potential alcoholic strength by volume calculated on th ...