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ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of December 9, 2008 No. 1403

About approval of the Technical regulation "Food Vinegar and Acetic Acid"

(as amended on 02-07-2014)

1. Approve the Technical regulation "Food Vinegar and Acetic Acid" it (is applied).

3. To impose control over the implementation of this resolution on the National agency on safety of foodstuff.

4. This resolution becomes effective in 3 months after publication in the Official monitor of the Republic of Moldova.

 

Prime Minister

Zinaida Grechany

Countersign:

first Deputy Prime Minister, Minister of Economy and Trade

 

Igor Dodon

Minister of Agriculture and food industry

Anatoliye Gorodenko

Minister of Health

Larisa Katrinich

Approved by the Order of the Government of December 9, 2008 , No. 1403

Technical regulation "Food Vinegar and Acetic Acid"

I. Scope

1. The technical regulation "Food Vinegar and Acetic Acid" (further - the Technical regulation) establishes the main requirements for determination, the description and representation of food vinegar and acetic acid according to table 1.

 

Table 1

Tariff line item according to the Commodity nomenclature of the Republic of Moldova

Name of product

2209 00

Vinegar food and the substitutes of food vinegar received from acetic acid

 

2. This Technical regulation is not applied to the products made in family households for own consumption and to products which are conveyed as transit goods through the country or which are stored temporarily as property which is conveyed as transit goods through the country if does not represent risk for human health or for the environment.

II. Terminology

3. Within this Technical regulation the used terms mean the following:

1) vinegar - the liquid product intended for the food purposes, made only from the raw materials containing starch and/or sugar, method of double fermentation (fermentation) from which the first fermentation - alcoholic and the second - acetic;

2) wine vinegar - the product received from wine by means of acetic fermentation or the fermented mix where wine constitutes at least 70% of amount and where the maximum level of flying acids in raw materials can be exceeded;

3) vinegar fruit and vinegar berry (from wild berries) - the range of the vinegar received from fruit, wild berries by method of biological fermentation (fermentation): alcoholic and acetic;

4) vinegar fruit (wine), vinegar berry, vinegar sidrovyyuksus, received by acetic fermentation from wine fruit or berries or cider wines where the maximum level of flying acids in raw materials is exceeded;

5) spirit vinegar - the vinegar received from the ethyl alcohol refined by fermentation, method of biological acetic fermentation (fermentation);

6) grain vinegar - the vinegar received without intermediate distillation by the method described in the subitem 1) of this Item from any grain grain which starch is converted into sugar by means of other process, than malt diastase;

7) vinegar from malt - the vinegar received without intermediate distillation from malt, with or without addition of grain grain which starch was converted into sugar by means of diastase of the barley turned into malt;

8) vinegar from the distilled malt - the vinegar received by method of distillation of vinegar from malt under low pressure. This vinegar contains only flying components of vinegar from which it is received;

9) serumal vinegar - the vinegar received from serum without direct distillation by the process described in the subitem 1) of this Item;

10) honey vinegar - the vinegar received from honey without direct distillation by the process described in the subitem 1) of this Item;

11) spicy vinegar and aromatic vinegar - the vinegar assortments received according to subitems 2) - 8) this Item, with addition of plants for giving of spiciness, aromatic and other components according to Item 6;

12) balsam vinegar - the vinegar representing the vinegar received by way of natural fermentation from apples or from wine with addition of the concentrated juice, tinctures of herbs, fruit in acetic acid of caramel simple (dye), flavoring additives and acetic acid to 1%;

13) acetic acid of food appointment - the product made from raw materials of nonagricultural origin;

14) acetic acid the diluted food - the product received by dilution of food acetic acid by drinking water or infusion of the aromatic herbs, apple pressing, concentrates and extracts, vinegar fermented of simple caramel (dyes), flavoring additives;

a) the table acetic acid diluted food - the product received by dilution of the concentrated acetic acid by drinking water, the ml having concentration of 60 g / 1000 or 90 g / 1000 in ml;

b) the fruit acetic acid diluted food - the product received by way of dilution of acetic tinctures (the concentrated acetic acid) from the concentrated fruit and berry juice;

c) the spicy and flavored acetic acid diluted food - the product received by dilution of tinctures of aromatic herbs and aromatic substances in the concentrated acetic acid by drinking water.

III. Main structure and criteria of quality

4. As raw materials for production of vinegar can be used:

1) products of agricultural origin which contain the starches and/or sugar including without restriction, fruit, berries, grain, maltose treacle, serum, honey;

2) grapes, fruit or berries wine, cider;

3) the distilled alcohol of agricultural origin;

4) the distilled alcohol of forestry and landscape origin.

5. For production of vinegar the following ingredients can be used:

1) plants, especially herbs, except for medicinal, fruit and spices or their parts, or extracts suitable for aromatization;

2) serum;

3) fruit juice or equivalent of concentrates of juice;

4) sugar;

5) honey;

6) salt food;

7) nutritional supplements;

8) technological additives - clarifiers, cleaners, filtering materials which are given in regulations on production of wine.

6. In case of production of vinegar use of the following substances is not allowed:

1) artificial fragrances and fragrances identical to natural;

2) fragrances or essential oils of artificial or natural grape;

3) waste of distillation, waste of fermentation and derivative products;

4) extracts from raw materials of various origin;

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