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The Wine Regulations (Northern Ireland) 2009

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Regulation 5

SCHEDULE 3Quality wine psr

This schedule has no associated Explanatory Memorandum

Placing on the market

20.  It is an offence to use the term “quality wine psr” in relation to a wine produced in Northern Ireland unless it complies with this Schedule.

Specified regions

21.  For the purposes of point A of Annex VI to Regulation 1493/99, “specified region” means Northern Irish vineyards less than 220 metres above sea level.

Irrigation

22.  Irrigation may only be carried out in accordance with an authorisation granted by the Agency.

Production

23.—(1) The wine must be —

(a)produced in accordance with point D(1) of Annex VI to Regulation 1493/99.

(b)treated in accordance with Point G of that Annex;

(c)enriched, etc., in accordance with point H of that Annex;

(2) In accordance with point D(3) of that Annex, a quality wine psr may be produced in an area in immediate proximity to the specified region.

Minimum natural alcoholic strength

24.  The minimum natural alcoholic strength is 6%.

Maximum yield

25.  For the purposes of point I, paragraph 1, of Annex VI to Regulation 1493/99, the maximum yield is 80 hectolitres per hectare.

Designation of competent body

26.  Notwithstanding regulation 3 of these Regulations, the Agency is the competent body for the purposes of Article 56 of Regulation 1493/99.

Analytical test

27.  For the purposes of point J, paragraph 1(a) of Annex VI to Regulation 1493/99 wine must be analysed in accordance with Regulation 2676/90 and must comply with the parameters in the following table.

Analytical tests

ParameterValue
Alcoholic strengthA minimum of 5.5% alcoholic strength for wines having a natural alcoholic strength of not less than 10%
Reducing sugarsNo standard required to be met
Total acidityA minimum of 4 grams per litre expressed as tartaric acid
Volatile acidityA maximum volatile acid content as described in point B, paragraph 1(a), (b) or (c), of Annex V to Regulation 1493/99 as read with Annex XVI to Regulation 423/2008.
pHNo standard required to be met
Free sulphur dioxideA maximum as defined in point A, paragraphs 1 and 2(a) and (b), of Annex V to Regulation 1493/99
CopperA maximum of 0.5 mg/l
IronA maximum of 8 mg/l
SterilityThere must be no indication of yeasts or bacteria liable to spoil the wine
Protein stabilityThe wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC

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