ANNEX IIISupplementary provisions
ANNEX III SAMPLES AS REFERRED TO IN ARTICLE 27 PART I Instructions for taking samples of fresh grapes and processing them into wine for analysis by the isotopic methods referred to in Article 27 A. Sampling of grapes 1. Each sample must consist of at least 10 kg of ripe grapes of the same variety. They are to be taken in the condition in which they are found. Sampling must be carried out during the period when the plot in question is harvested. The grapes collected must be representative of the whole plot. The fresh grape samples, or the derived pressed must, may be preserved by freezing until further usage. Only in the case that oxygen-18 measurement of the water of the must is foreseen, an aliquot of must may be taken separately and preserved after pressing the whole grape sample. 2. When the samples are taken, a description sheet is to be drawn up. This sheet must include a first part concerning the sampling of the grapes and a second part concerning vinification. It must be kept with the sample and must accompany it during all transportation. It must be kept up to date by means of an entry regarding each type of treatment undergone by the sample. The description sheet concerning the sampling is to be drawn up in accordance with Point A of the questionnaire in Part III. B. Vinification 1. Vinification must be carried out by the competent body or by a department authorised to do so by that body, wherever possible under conditions comparable with the normal conditions in the production area of which the sample is representative. Vinification should result in the total transformation of the sugar into alcohol, i.e. in less than 2 g/l of residual sugar. However, in certain cases, e.g. for ensuring a better representativity, higher amounts of residual sugars can be accepted. As soon as the wine has clarified and stabilised by means of SO 2 , it must be put in 75 cl bottles and labelled. 2. The description sheet for vinification is to be drawn up in accordance with Point B of the questionnaire in Part III. PART II Number of samples to be taken by Member States each year for the analytical databank as referred to in Article 27(3) — 30 samples in Bulgaria, — 20 samples in the Czech Republic, — 200 samples in Germany, — 50 samples in Greece, — 200 samples in Spain, — 400 samples in France, — 30 samples in Croatia, — 400 samples in Italy, — 10 samples in Cyprus, — 4 samples in Luxembourg, — 50 samples in Hungary, — 4 samples in Malta, — 50 samples in Austria, — 50 samples in Portugal, — 70 samples in Romania, — 20 samples in Slovenia, — 15 samples in Slovakia, — 4 samples in the United Kingdom. PART III Questionnaire on the collection and vinification of samples of grapes intended for analysis by isotopic methods as referred to in Article 27(5) The analytical methods and the expression of results (units) to be used are those recommended and published by the OIV. A. 1. General information 1.1. Sample number 1.2. Name and function of the official or authorised person who took the sample 1.3. Name and address of the competent body responsible for taking the sample 1.4. Name and address of the competent body responsible for vinification and dispatch of the sample, if other than the body referred to in point 1.3: 2. General description of the samples 2.1. Origin (country, region): 2.2. Year of harvest: 2.3. Vine variety: 2.4. Colour of the grapes: 3. Description of the vineyard 3.1. Name and address of person farming the plot: 3.2. Location of the plot — wine village: — locality: — cadastral reference: — latitude and longitude: 3.3. Soil type (e.g. limey, clayey, lime-clay, sandy): 3.4. Situation (e.g. slope, plain, exposed to sun): 3.5. Number of vines per hectare: 3.6. Approximate age of vineyard (less than 10 years/between 10 and 25 years/more than 25 years): 3.7. Altitude: 3.8. Method of training and pruning: 3.9. Type of wine into which the grapes are normally made (see categories of grapevine products in Part II of Annex VII to Regulation (EU) No 1308/2013): 4. Crop and must characteristics 4.1. Estimated yield per hectare for the plot harvested: (kg/ha): 4.2. State of health of the grapes (e.g. sound, rotten), specifying whether the grapes were dry or wet when the sample was taken: 4.3. Date on which sample was taken: 5. Weather conditions preceding harvest 5.1. Precipitation in the 10 days preceding harvest: yes/no 5.2. If yes, additional information where available 6. Irrigated vineyards: If the crop is irrigated, date of last watering: (Stamp of the competent body responsible for taking the sample, and name, position and signature of official taking the sample) B. 1. Microvinification 1.1. Weight of the sample of grapes, in kg: 1.2. Method of pressing: 1.3. Volume of must obtained: 1.4. Characteristics of the must: — sugar concentration expressed in g/l by refractometry: — total acidity expressed in g/l of tartaric acid: (optional): 1.5. Method of treating the must (e.g. settling, centrifugation): 1.6. Yeasting (variety of yeast used). Indicate whether or not there was spontaneous fermentation: 1.7. Temperature during fermentation: 1.8. Method for determining end of fermentation: 1.9. Method of treating the wine (e.g. racking.): 1.10. Addition of sulphur dioxide in mg/l: 1.11. Analysis of the wine obtained — actual alcoholic strength in % vol: — total dry extract: — reducing sugars expressed as g/l of invert sugar: 2. Chronological table of vinification of the sample Date: — on which sample was taken: (same date as date of harvest, point 4.3 of Part I) — of pressing: — of commencement of fermentation: — of end of fermentation: — of bottling: Date on which Part II was completed: (Stamp of the competent body which carried out vinification and signature of competent official of that body) PART IV Template for analysis report of wine and grapevine product samples analysed by a method recommended and published by the OIV referred to in Article 27(5) A. GENERAL INFORMATION 1. Country: 2. Sample number: 3. Year: 4. Vine variety: 5. Type of wine: 6. Region/district: 7. Name, address, telephone, fax and email of laboratory responsible for the results: 8. Sample for control analysis by the ERC-CWS: yes/no B. METHODS AND RESULTS 1. Wine (carried over from Part III of Annex III) 1.1. Alcoholic strength by volume: % vol 1.2. Total dry extract: g/l 1.3. Reducing sugars: g/l 1.4. Total acidity expressed as tartaric acid: g/l 1.5. Total sulphur dioxide: mg/l 2. Distillation of wine for SNIF-NMR 2.1. Description of distillation apparatus: 2.2. Volume of wine distilled/weight of distillate obtained: 3. Analysis of distillate 3.1. Alcohol strength of the distillate % (m/m): 4. Result of deuterium/hydrogen isotopic ratios of ethanol measured by NMR 4.1. (D/H)I = ppm 4.2. (D/H)II = ppm 4.3. ‘R’ = 5. NMR parameters Observed frequency: 6. Result of isotopic ratio 18O/16O of wine δ 18O [‰] = ‰ V. SMOW — SLAP 7. Result of isotopic ratio 18O/16O of must (when applicable) δ 18O [‰] = ‰ V. SMOW — SLAP 8. Result of isotopic ratio 13C/12C of wine ethanol δ 13C [‰] = ‰ V-PDB.