CHAPTER II

PROTECTED DESIGNATIONS OF ORIGIN AND GEOGRAPHICAL INDICATIONS
SECTION 6

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Analytical and organoleptic testing
Article 26
The analytical and organoleptic testing referred to in the first subparagraph of paragraph 1 under (a) and (b) of Article 25 consists of:
1. an analysis of the wine in question measuring the following characteristic properties:
  1. determined on the basis of a physical and chemical analysis:
    - total and actual alcoholic strength,
    - total sugars expressed in terms of fructose and glucose (including any sucrose, in the case of semi-sparkling and sparkling wines),
    - total acidity,
    - volatile acidity,
    - total sulphur dioxide;
  2. determined on the basis of an additional analysis:
    - carbon dioxide (semi-sparkling and sparkling wines, excess pressure in bar at 20 °C),
    - any other characteristic properties provided for in Member States legislation or product specifications of protected designations of origin and geographical indications concerned;
2. an organoleptic test covering visual appearance, odour and taste.