SCHEDULE 3Quality wine psr
Placing on the market20
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 regions21
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.
Irrigation22
Irrigation may only be carried out in accordance with an authorisation granted by the Agency.
Production23
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 strength24
The minimum natural alcoholic strength is 6%.
Maximum yield25
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 body26
Notwithstanding regulation 3 of these Regulations, the Agency is the competent body for the purposes of Article 56 of Regulation 1493/99.
Analytical test27
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.
Parameter | Value |
|---|---|
Alcoholic strength | A minimum of 5.5% alcoholic strength for wines having a natural alcoholic strength of not less than 10% |
Reducing sugars | No standard required to be met |
Total acidity | A minimum of 4 grams per litre expressed as tartaric acid |
Volatile acidity | A 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. |
pH | No standard required to be met |
Free sulphur dioxide | A maximum as defined in point A, paragraphs 1 and 2(a) and (b), of Annex V to Regulation 1493/99 |
Copper | A maximum of 0.5 mg/l |
Iron | A maximum of 8 mg/l |
Sterility | There must be no indication of yeasts or bacteria liable to spoil the wine |
Protein stability | The wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC |