‘ANNEX I

Instructions for taking samples of fresh grapes and processing them into wine for analysis by the isotopic methods referred to in Article 11

I.   SAMPLING OF GRAPES

A.

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.

B.

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 Part I of the questionnaire in Annex II.

II.   VINIFICATION

A.

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 SO2, it must be put in 75 cl bottles and labelled.

B.

The description sheet for vinification is to be drawn up in accordance with Part II of the questionnaire in Annex II.’

‘ANNEX II

Questionnaire on the collection and vinification of samples of grapes intended for analysis by isotopic methods

The analytical methods and the expression of results (units) to be used are those described in the Annex to Regulation (EEC) No 2676/90 (or proved equivalent by the laboratories involved in the analysis).

Part I

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 at 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 (table wine, quality wine psr, other)(see definitions of Regulation (EC) No 1493/1999, Annex 1):

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 ten days preceding harvest: yes/no. 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)

Part II

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, part I-4.3)

—	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)’’

‘ANNEX III

ANALYSIS REPORT

Wine and wine product samples analysed by an isotopic method described in the Annex to Regulation (EEC) No 2676/90, to be entered in the JRC isotope databank

I.   GENERAL INFORMATION (carried over from Annex II)

1.

Country:

2.

Sample number:

3.

Year:

4.

Vine variety:

5.

Type of wine:

6.

Region/district:

7.

Name and address of laboratory responsible for the results:

8.

Sample for control analysis by the JRC: yes/no

II.   METHODS AND RESULTS

1.   Wine (carried over from Annex II)

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 isotope 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 18.O [‰]= ‰ 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’