I.6.11 Wine vinegar

Wine vinegar is a product suitable for human consumption, produced exclusively by the acetic fermentation of wine with a minimum acidity of 60 g/L expressed as acetic acid and with a maximum ethanol content of 4% vol.

I.6.10 Beverage obtained by partial dealcoholisation of wine

Beverage obtained by partial dealcoholisation of wine is a beverage:

I.6.9 Beverage obtained by dealcoholisation of wine

Beverage obtained by dealcoholisation of wine is a beverage:

I.6.8 Aromatised wines

Aromatised wine is a beverage:

I.6.7 Wine based beverages

A wine-based beverage is a beverage:

I.6.6 Beverages based on vitivinicultural products

A beverage based on vitivinicultural products is a beverage:

I.6.5 Lightly sparkling grape drink

Drink derived from the grape or grape must, containing carbon dioxide as a result of its partial fermentation, which may have undergone solely physical practices and treatments authorised by the present Code, and destined to be used in the diet, to the exclusion of all oenological use.

The alcohol of the finished product shall be of exclusively endogenous origin and the alcohol content shall not exceed 3% vol.

I.6.4 Concentrated grape juice

Product neither fermented nor caramelised, obtained by partial dehydration of grape must or juice, which has undergone authorised practices and treatments, such that its density at 20°C is not less than 1.24 g/ml.

I.6.3 Grape juice

Grape must which has undergone authorised practices and treatments, ready to be used, unfermented, in the diet, to the exclusion of all oenological usage.

I.6.2 Grape sugar

Grape sugar is the syrupy, milky white or slightly yellowish product, of neutral flavour, obtained exclusively from grape must and that corresponds to the analytical prescriptions of the International Oenological Codex.