Regulation 5
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.
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.
22. Irrigation may only be carried out in accordance with an authorisation granted by the Agency.
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.
24. The minimum natural alcoholic strength is 6%.
25. For the purposes of point I, paragraph 1, of Annex VI to Regulation 1493/99, the maximum yield is 80 hectolitres per hectare.
26. Notwithstanding regulation 3 of these Regulations, the Agency is the competent body for the purposes of Article 56 of Regulation 1493/99.
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.
| 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 |