Traduction de «Sweetening wine » (Anglais → Français) :

chaptalisation [ chaptalization | sweetening of wine ]

non-nutritive sweetener [ nonnutritive sweetener | non-nutritive sweetening agent | non-caloric sweeteners | artificial sweeteners ]

process of sour gas sweetening | sour gas sweetening | sour gas sweetening processes | sweetening sour gas

nutritive sweetener [ caloric sweeteners | nutritive sweetening agent ]

cheese and wine party [ cheese and wine | wine and cheese party | wine and cheese | wine and cheese reception | cheese and wine reception ]

fortified wine [ dessert wine | liqueur wine | Madeira wine | port wine | sherry | wine fortified for distillation ]

cocoa powder containing added sugar (1) | sweetened cocoa powder (2) | sweetened cocoa (3)

hold a wine-tasting event | hold wine-tasting events | arrange wine-tasting events | host wine-tasting events

anticipate wine trends | foresee wine trends | stay abreast of a wine trend | stay abreast of wine trends

The permitted oenological practices should be defined clearly and precisely, including the methods for sweetening wines, and limits on the use of certain substances and the conditions for using certain of those substances should be laid down.

EUROPA - EU law and publications - EUR-Lex - EUR-Lex - 32009R0606 - EN - Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions - COMMISSION REGULATION // AUTHORISED OENOLOGICAL PRACTICES AND PROCESSES. // Appendix 1 // Requirements for beta-glucanase // Appendix 2 // L(+) tartaric acid // Appendix 3 // Aleppo pine resin // Appendix 4 // Ion exchange resins // Appendix 5 // Potassium ferrocyanide // Calcium phytate // DL tartaric acid // Appendix 6 / ...[+++]/ Requirements for dimethyldicarbonate // Appendix 7 // Requirements for electrodialysis treatment // Appendix 8 // Requirements for urease // Appendix 9 // Requirements for pieces of oak wood // Appendix 10 // Requirements for the partial dealcoholisation of wine // Appendix 11 // Requirements for treatment with PVI/PVP copolymers // Appendix 12 // Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine // THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES // Increase in the maximum total sulphur dioxide content where the climate conditions make this necessary // THE MAXIMUM VOLATILE ACID CONTENT OF WINES // LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES // List of vine varieties grapes of which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines with a protected designation of origin // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION // The list of liqueur wines with a protected designation of origin whose production involves special rules // List of varieties that may b ...

Specifically, on account of developments in sweetening techniques and practices since 1991, the list of sweetening methods allowed for vermouth should be extended to bring it into line with the practices already provided for in Annex I, and the definition of egg-based aromatised wine should be changed in view of the fact that there is no specific method for measuring its cholesterol content.

It is important to mention all aspects of the manufacture of aromatised wine products (aromatisation, addition of alcohol where applicable, sweetening and colouring), so as to bring the text of the definitions into line with the respective content of Annexes I and II. Lastly, it should be stated that the addition of alcohol is allowed for aromatised wines but not for other product categories, except those for which a specific exception is made in the definitions set out in Annex II.