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The Common Agricultural Policy (Wine) Regulations 1996

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Regulation 20


The analytical test to establish whether any wine is eligible for designation as quality wine psr shall (subject to numbered paragraph 6 below) comprise measurement of each factor specified in the heading to a numbered paragraph of this Schedule, and the standard (if any) required to be met in relation to that factor in order for the wine to be so eligible is that specified in the remainder of that paragraph.

Actual Alcoholic Strength

1.  A minimum of 5.5% actual alcoholic strength for wines having a natural alcoholic strength of not less than 10%

A minimum of 8.5% actual alcoholic strength for other wines.

Total Dry Extract

2.  A minimum of 15 g/l.

Reducing Sugars

3.  No standard required to be met.


4.  No standard required to be met.

Total Acidity

5.  A minimum of 5 g/l expressed as tartaric acid.

Volatile Acidity

6.  A maximum volatile acid content as defined in Council Regulation (EEC) No. 822/87 as amended (to be recorded for sweet wines and red wines only).

Total Sulphur Dioxide

7.  A maximum as defined in point 7 of Annex 1 to Council Regulation (EEC) No. 822/87.

Free Sulphur Dioxide

8.  Where effective oenological techniques are used to ensure the stability of the wine, no minimum, and otherwise 15 mg/l.

  • A maximum of 45 mg/l for dry wines as defined in Article 14(7) of Commission Regulation (EEC) No. 3201/90 as amended.

  • A maximum of 60 mg/l for other wines.


9.  A maximum of 0.5 mg/l.


10.  A maximum of 8 mg/l.


11.  There must be no indication of yeasts or bacteria liable to cause spoilage of the wine.

Protein Stability

12.  The wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C.

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