Betekenis van:
grape vine

Voorbeeldzinnen

1. Vine leaves (grape leaves)
2. Vine leaves (grape leaves) 0,05 [10]
3. Vine leaves (grape leaves) 0,5 20
4. Vegetables, sunflower, soya, alfalfa, lupine, crimson-clover, rape, rice, sour-cherry, apple and grape-vine.
5. Vine leaves (grape leaves) 0,05 [10] 0,05 [10] 0,01 [10] 0,05 [10] 0,05 [10] 0,01 [10] 0,05 [10] 0,05 [10] 0,05 [10] 0,05 [10]
6. obtained from grape must or wine, which must come from vine varieties approved in the third country of origin for the production of liqueur wine and have a minimum natural alcoholic strength by volume of 12 % vol,
7. In order to ensure that ‘Aceto Balsamico di Modena’ acquires the properties described in point 4.2, the grape must has to be produced from the following vine varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni.
8. Part A of Annex III to Commission Regulation (EC) No 1622/2000 [2] lists the vine varieties producing grape must or grape must in fermentation that may be used to constitute the cuvée for preparing quality sparkling wines of the aromatic type and quality sparkling wines psr of the aromatic type.
9. area planted with varieties listed in the classification of vine varieties drawn up by Member States in accordance with Article 24 of Regulation (EC) No 479/2008 for the same administrative unit as both wine grape varieties and, as the case may be, table grape varieties, varieties for the production of dried grapes or varieties for the production of wine spirits;
10. However, for liqueur wines with the protected designations of origin ‘Málaga’ and ‘Jerez-Xérès-Sherry’, the grape must, concentrated grape must or, pursuant to paragraph 4 of point B of Annex VI to Regulation (EC) No 479/2008, the partially fermented grape must obtained from raisined grapes referred to in paragraph 3(f)(iii) of Annex IV to Regulation (EC) No 479/2008 obtained from the ‘Pedro Ximénez’ vine variety may come from the Montilla-Moriles region.
11. The appropriateness of setting a maximum level for OTA in foodstuffs such as dried fruit other than dried vine fruit, cocoa and cocoa products, spices, meat products, green coffee, beer and liquorice, as well as a review of the existing maximum levels, in particular for OTA in dried vine fruit and grape juice, will be considered in the light of the recent EFSA scientific opinion.
12. ‘Other wines’ means wines obtained from grapes of varieties listed in the classification of vine varieties drawn up by Member States in accordance with Article 24 of Regulation (EC) No 479/2008, where applicable, for the same administrative unit as both wine grape varieties and, as the case may be, table grape varieties, varieties for the production of dried grapes or varieties for the production of wine spirits.
13. In order to ensure that ‘Aceto Balsamico di Modena’ acquires the properties described in point 4.2, the grape must has to be produced from the following vine varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. It must have the following characteristics:
14. Based on these opinions, it is appropriate to set maximum levels for cereals, cereal products, dried vine fruit, roasted coffee, wine, grape juice and foods for infants and young children, all of which contribute significantly to general human exposure to OTA or to the exposure of vulnerable groups of consumers such as children.
15. The French authorities pointed out that they send an annual report to the Statistical Office of the European Communities, in accordance with Article 9 of Council Regulation (EEC) No 822/87 of 16 March 1987 on the common organisation of the market in wine, including a statement of the area under vines, broken down by department and by type of grape produced (wine grapes, including quality wine produced in certain regions (quality wine psr), table grapes) and a statement of grubbed-up areas and vine planting submitted in the same format with a breakdown by department and by type of grape produced.