Traduction de «Densité du moût avant fermentation » (Français → Anglais) :

Grape must in fermentation extracted from raisined grapes shall be the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % vol. However, certain wines, to be determined in accordance with the procedure referred to in Article 113(2), that meet these requirements shall not be considered as grape must in fermentation extracted from rais ...[+++]ined grapes.

(b) the name of a geographical unit as referred to in paragraph 1 where the wine is obtained from a mixture of grapes, grape musts, new wines still in fermentation or, until 31 August 2003, wines originating in the geographical unit the name of which is to be used for the designation with a product obtained in the same specified region but outside that unit, provided that at least 85 % of the quality wine psr concerned is obtained from grapes harvested in the geographical unit the name of which it bears, and provided, in respect of the exception expiring on 31 August 2003, that such an arrangement was allowed by the provisions of the pro ...[+++]ducer Member State concerned before 1 September 1995.

(b)the name of a geographical unit as referred to in paragraph 1 where the wine is obtained from a mixture of grapes, grape musts, new wines still in fermentation or, until►M7 31 August 2007 ◄ , wines originating in the geographical unit the name of which is to be used for the designation with a product obtained in the same specified region but outside that unit, provided that at least 85 % of the quality wine psr concerned is obtained from grapes harvested in the geographical unit the name of which it bears, and provided, in respect of the exception expiring on►M7 31 August 2007 ◄ , that such an arrangement was allowed by the provisions ...[+++] of the producer Member State concerned before 1 September 1995.

4. Grape must in fermentation extracted from raisined grapes: the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength by volume of which may not be less than 8 % vol. However, certain wines that meet these requirements are not considered as grape must in fermentation extracted from raisined grapes.

- concentrated malt beverage the worts of which prior to fermentation were of a specific gravity of 1 200 of Original Gravity (47° Plato) or more;

Knowing the dilution that may have been carried out prior to fermentation (concentrated musts and rectified concentrated musts), assuming that 16,83 g of sugar yield 1 % vol of alcohol, calculate the amount of sugar (mass) added per litre of must, concentrated must or rectified concentrated must.6.2.