Traduction de «Wine » (Anglais → Français) :

aromatic wine [ aromatized wine | flavoured wine | flavored wine | wine cocktail ]

wine of superior quality [ quality wine produced in a specific region | quality wines psr | qwpsr | wine of designated origin ]

pearl wine | perl wine | petillant wine | semi-sparkling wine

wines of designated origin (1) | wines having a registered designation of origin (2) | wines with appellation of origin (3)

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 ]

Service of Wines (Wine Stewards) [ Wine Service (Wine Waiter) ]

semi-sparkling wine (1) | petillant wine (2) | perl wine (3) | pearl wine (4)

Ordinance of 14 November 2007 on Viticulture and the Import of Wine | Wine Ordinance [ WineO ]

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 // App ...[+++]endix 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 ...

Flavoured (naming the fruit) Wine, (naming the fruit) Wine Cocktail, or Aperitif (naming the fruit) Wine shall be fruit wine, a mixture of fruit wines, or a mixture of fruit wine and wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

120. If an unmarked special container of wine is removed by a wine licensee from their excise warehouse in accordance with section 156, the licensee is responsible for the wine unless the wine is owned by another wine licensee or a licensed user, in which case the other wine licensee or the licensed user is responsible for it.

117 (1) If bulk wine is blended with other bulk wine, or if bulk wine is blended with bulk spirits and the resulting product is wine, every person who is a person responsible for any of the wine or who is a licensed user responsible for any of the bulk spirits is jointly and severally or solidarily responsible for the resulting blended wine.