that meets the standards set out in the following table.
Standards for wine other than quality sparkling wine (PGIs)
Factor | Standard to be met |
|---|
Actual alcoholic strength | A minimum of 8.5%. |
Total acidity | A minimum of 4 grams per litre expressed as tartaric acid. |
Volatile acidity | In the case of grape must in fermentation, a maximum of 18 milliequivalents per litre;
In the case of white and rosé wines, 18 milliequivalents per litre;
In the case of red wine, 20 milliequivalents per litre.
|
Total sulphur dioxide | In the case of wine with more than 45 grams per litre of residual sugar, a maximum of 300 milligrams per litre;
In the case of red wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre;
In the case of white or rosé wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 250 milligrams per litre;
In the case of red wine with less than 5 grams per litre of residual sugar, a maximum of 150 milligrams per litre;
In the case of white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre.
|
Free sulphur dioxide | In the case of a dry wine, a maximum of 45 milligrams per litre;
In the case of any other wine, a maximum of 60 milligrams per litre.
|
Copper | A maximum of 0.5 milligrams per litre. |
Iron | A maximum of 8 milligrams per litre. |
Sterility | There must be no indication of yeasts or bacteria likely to cause spoilage. |
Protein stability | The wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC. |