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ORDER OF THE AGRO-INDUSTRIAL AGENCY MOLDOVA-VIN OF THE REPUBLIC OF MOLDOVA

of August 26, 2009 No. 64

About approval of indicators of quality and safety for wine materials grape dry raw for distillation in distillates for production of divin, wine materials grape ordinary raw, wine materials of grape wines, raw for production, spumant, the mistel processed and raw, distillates fruit, alburnums of fruit fermented

Due to the lack of the regulating documentation which would establish quality indicators for wine materials grape dry raw for distillation in distillates for production of divin, wine materials grape ordinary raw, wine materials of grape wines, raw for production, spumant, the mistel processed and raw, distillates fruit, the alburnum fruit fermented of PRIKAZYVAYU:

1. Approve indicators of quality and safety for wine materials grape dry raw for distillation in distillates for production of divin, wine materials grape ordinary raw, wine materials of grape wines, raw for production, spumant, the mistel processed and raw, distillates fruit, alburnums fruit fermented (are applied).

2. Determine that compliance to indicators of quality and safety, specified in Item 1 of this order, appropriates to the made products, according to these indicators, presumption of compliance to general requirements of safety.

3. This order is published in "The official monitor of the Republic of Moldova" and comes into effect from the date of the publication.

 

CEO Agropromyshlennogo

Moldova-Vin agencies

Tudor Kopach

Appendix

to the order of the Agro-industrial agency "Moldova-Vin" No. 64 of August 26, 2009

Indicators of quality and safety * for wine materials grape dry raw for distillation in distillates for production of divin

1. Organoleptic indicators according to table 1.

Table 1

+--------------------------------------------------------------------+
¦Наименование показателя¦                  Характеристика            ¦
+-----------------------+--------------------------------------------¦
¦Внешний вид            ¦Прозрачные или с опалом, с дрожжами, без по-¦
¦                       ¦сторонних включений                         ¦
+-----------------------+--------------------------------------------¦
¦Цвет                   ¦От светло-зеленого или светло-соломенного до¦
¦                       ¦розового                                    ¦
+-----------------------+--------------------------------------------¦
¦Аромат                 ¦Чистый, сортовой или винный, без посторонних¦
¦                       ¦оттенков                                    ¦
+-----------------------+--------------------------------------------¦
¦Вкус                   ¦Чистый, винный, без посторонних вкусов      ¦
+--------------------------------------------------------------------¦
¦Примечание: Не  допускается  в  виноматериалах   наличие   различных¦
¦пороков и заболеваний                                               ¦
+--------------------------------------------------------------------+

2. Physical and chemical indicators according to table 2.

Table 2

+--------------------------------------------------------------------+
¦          Наименование показателя             ¦        Норма        ¦
+----------------------------------------------+---------------------¦
¦Объемная доля этилового спирта, %             ¦ Не менее 8,0        ¦
+----------------------------------------------+---------------------¦
¦Массовая  концентрация титруемых кислот, в пе-¦Не менее 4,5         ¦
¦ресчете на винную кислоту, g/dm3              ¦                     ¦
+----------------------------------------------+---------------------¦
¦Массовая  концентрация летучих кислот, в пере-¦Не более 1,0         ¦
¦счете на уксусную кислоту, g/dm3              ¦                     ¦
+----------------------------------------------+---------------------¦
¦Массовая  концентрация  общего  диоксида серы,¦Не более  15         ¦
¦mg/dm3                                        ¦                     ¦
+----------------------------------------------+---------------------¦
¦Объемная доля дрожжей, %                      ¦Не более  3,0        ¦
+--------------------------------------------------------------------+

Indicators of quality and safety * for wine materials of grape ordinary raw

1. Organoleptic indicators according to table 1.

Table 1

+--------------------------------------------------------------------+
¦Наименование показателя¦                  Характеристика            ¦
+-----------------------+--------------------------------------------¦
¦Внешний вид            ¦Прозрачные или с опалом, без осадка и  взве-¦
¦                       ¦шенных частиц                               ¦
+-----------------------+--------------------------------------------¦
¦Цвет                   ¦                                            ¦
¦     белые             ¦ Светло-соломенные с оттенком от зеленовато-¦
¦                       ¦ го до соломенного                          ¦
¦     розовые           ¦ От розового до темно-розового              ¦
¦     красные           ¦ От светло-красного до красного             ¦
+-----------------------+--------------------------------------------¦
¦Аромат и вкус          ¦Характерные сорту винограда  или  смеси  ис-¦
¦                       ¦пользованных сортов, без посторонних  оттен-¦
¦                       ¦ков                                         ¦
+--------------------------------------------------------------------+

2. Physical and chemical indicators according to table 2.

Table 2

+--------------------------------------------------------------------+
¦          Наименование показателя             ¦        Норма        ¦
+----------------------------------------------+---------------------¦
¦Объемная доля этилового спирта, %             ¦                     ¦
¦   для виноматериалов натуральных             ¦Не менее 8,8         ¦
¦   для виноматериалов специальных             ¦                     ¦
¦          крепких                             ¦17,2 - 22,0          ¦
¦          десертных:                          ¦                     ¦
¦                        полусладких           ¦12,2 - 17,0          ¦
¦                        сладких               ¦12,2 - 17,0          ¦
¦          

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