Article 20 Analytical and organoleptic testing

The analytical and organoleptic testing referred to in points (a) and (b) of the first subparagraph of paragraph 1 of Article 19 shall consist of:

1. (a)

   a physical and chemical analysis of the wine in question, measuring the following characteristic properties:

   1. (i)

      total and actual alcoholic strength,

   2. (ii)

      total sugars expressed in terms of fructose and glucose (including any sucrose, in the case of semi-sparkling and sparkling wines),

   3. (iii)

      total acidity,

   4. (iv)

      volatile acidity,

   5. (v)

      total sulphur dioxide;

2. (b)

   an additional analysis of the wine in question, measuring the following characteristic properties:

   1. (i)

      carbon dioxide (semi-sparkling and sparkling wines, excess pressure in bar at 20 °C),

   2. (ii)

      any other characteristic properties provided for in F1any other enactment relating to, or in the product specification of, the protected designations of origin and geographical indications concerned;

3. (c)

   an organoleptic test covering visual appearance, odour and taste.

F2In this Article, ‘enactment’ means the following legislation whenever passed or made: