...ed wi
thin 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 the basis of 1 % vol. of pure alcohol for 17,5 grams of residual sugar per litre. ...
...Gehalt an reinem Alkohol mindestens 5 % des Volumens des verwendeten, in Gärung stehenden Traubenmosts und höchstens dem niedrigeren der beiden nachstehenden Gehalte entspricht: - 10 % des Volumens des verwendeten, vorstehend genannten Traubenmostes - oder 40 % des Gesamtalkoholgehalts des Enderzeugnisses, der sich ergibt aus der Summe des vorhandenen Alkoholgehalts und des Äquivalents des potentiellen Alkoholgehalts, der auf der Basis von 1 % vol reinem Alkohol bei 17,5 g Restzucker je Liter berechnet wird. ...
