[ParlTrack]

Proposal for a regulation
Recital 3

(3) The measures applicable to spirit drinks should contribute to attaining a high level of consumer protection, preventing deceptive practices and attaining market transparency and fair competition. They should safeguard the reputation which the Union’s spirit drinks have achieved in the Union and on the world market by continuing to take into account the traditional practices used in the production of spirit drinks as well as increased demand for consumer protection and information. Technological innovation should also be taken into account in respect of spirit drinks, where such innovation serves to improve quality, without affecting the traditional character of the spirit drinks concerned. The production of spirit drinks is governed by Regulations 178/2002 on the general principles of food law, 1169/2011 on the provision of food information to consumers and 2017/625 on official controls on food and feed, and is strongly linked to the agricultural sector. Besides representing a major outlet for the agriculture of the Union, this link is determinant for the quality, safety and reputation of the spirit drinks produced in the Union. This strong link to the agri~~cultural~~-food sector should therefore be emphasised by the regulatory framework.

2017/07/24
Committee: AGRI

Esther HERRANZ GARCÍA

Proposal for a regulation
Article 4 – paragraph 1 – point e

(e) solely be sweetened in accordance with point (3) of Annex I and in order to round off the final taste of the product, taking into account the tradition and specific legislation of each Member State.

2017/07/24
Committee: AGRI

Esther HERRANZ GARCÍA

Proposal for a regulation
Article 4 – paragraph 2 – point e

(e) be sweetened to correspond to particular product characteristics and in accordance with point (3) of Annex I and taking into account the relevant legislation of the Member States. In each case, the sugar content shall be established for each product category using the procedure laid down in Article 5.

2017/07/24
Committee: AGRI

Esther HERRANZ GARCÍA

Proposal for a regulation
Article 11 – paragraph 3 a (new)

3a. By way of derogation from paragraph 3, in the case of brandy aged using the ‘criaderas y solera’ dynamic ageing system, the average ageing, calculated as described in the new Annex IIa, may only be mentioned in the presentation or labelling if the ageing of the brandy has been subject to a control system authorised by the competent authority. Reference on the labelling of the brandy to the average ageing, expressed in years, shall be accompanied by a reference to the ‘criaderas y solera’ system.

2017/07/24
Committee: AGRI

Esther HERRANZ GARCÍA

Proposal for a regulation
Annex I – paragraph 1 – point 3 – point e a (new)

(ea) Stevia

2017/07/24
Committee: AGRI

Esther HERRANZ GARCÍA

Proposal for a regulation
Annex I – paragraph 1 – point 3 – point f

(f) any other ~~natural carbohydrate substances~~substances of agricultural origin having a similar effect to the products referred to in points (a) to (e).

2017/07/24
Committee: AGRI

Esther HERRANZ GARCÍA

Proposal for a regulation
Annex II – section 1 – part 5 – point e a (new)

(ea) Brandy or Weinbrand may be sweetened by up to 35 g per litre of finished product, expressed as invert sugar, in order to round off the final held.

2017/07/24
Committee: AGRI

Esther HERRANZ GARCÍA

Proposal for a regulation
Annex II a (new)

Annex IIa (new) Criaderas y solera dynamic ageing system. The traditional ageing system in Spain, referred to in national legislation in Royal Decree 164/2014 of 14 March 2014, as well as in the technical files for the geographical indications of brandy, consists of the periodic tapping of part of the brandy contained in each of the oak barrels or containers which form an ageing scale, and the corresponding transfer of brandy tapped from another, previous ageing scale. Definitions Ageing scales:Each of the sets of oak barrels or containers of the same age which the brandy passes through in the ageing process.Each of the scales is called a 'criadera', except the last, prior to the bottling of the brandy, which is called the ‘solera’. Tapping:The partial volume of the brandy content of each oak barrel or container which is tapped for adding to the barrels and/or containers of the level immediately following or, in the case of the solera, for bottling. Transfer:The volume taken from the oak barrels or containers of a certain scale, which is added to and mixed with the content of the oak barrels or containers of the scale immediately following in terms of age. Average ageing:The period of time corresponding to the refreshment of all the brandy in the ageing process, calculated as the ratio between the total volume of brandy contained in all the ageing scales and the volume of the tappings taken from the last scale — the solera — over the course of a year. The average ageing of brandy tapped from the solera can be calculated according to the following formula: Where: - t is the average ageing, expressed in years, - Vt is the total volume of stock in the ageing system, expressed in litres of pure alcohol, - Ve is the total volume of the product tapped from the system for bottling during one year, expressed in litres of pure alcohol. Minimum average age:In the case of oak barrels or containers with a capacity of less than 1 000 litres, the number of tappings and transfers per year shall be less than or equal to twice the number of scales in the system so as to ensure that the youngest component is aged for not less than six months. In the case of containers with a capacity of 1 000 litres or more, the number of tappings and transfers per year shall be less than or equal to the number of scales in the system so as to ensure that the youngest component is aged for not less than one year.

2017/07/24
Committee: AGRI

Activities of Esther HERRANZ GARCÍA related to 2016/0392(COD)

Plenary speeches (1)

Amendments (8)

ParlTrack - 2011-2024