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Aromatized Wine

Aromatic wine is called to that obtained from a base wine and aromatic vegetal substance, bitter or stimulant and its essences (herbal and species), with addition or not of grape juice, Mistelle, fortified or viscous wines, and vinico alcohol.

Legally, the sum of the volumes of the base wine and the grape juice, Mistelle and the fortified wine added in its case may not be less than 75 per 100 volume of aromatized wine. The Vermouth comes from this kind of wine and it is mainly in Great Britain.

The Aromatized wines provided to the consumption must carry out these characteristics:
a) Its alcoholic degree obtained it is not less than 15º and either up to 23º.
b) Its total sugar content will be up to 140 g/l (excepting the dry vermouth, that will have less than 40 g/l and rosé vermouth “vino quinado” in which contains of total sugar will be up to 100g/l).
c) The dry essence, as minimum, of 17 g/l, with the exception of the dry vermouth and rosé vermouth, in which the limit will be less than 13g/l.
d) The real volatile acidity, expressed in acetic acid will be less than 1 g/l
e) The total sulphur dioxide content will be less than 200mg/l and the free sulphur dioxide will be of 20 mg/l at maximum.
f) The methyl alcohol content will be less than 1 g/l
g) The lead and arsenic content, as a whole, shall not exceed from 1mg/l the copper and zinc content shall not exceed as a whole of 40mg/l.
h) The aromatized wines will be bright, without decantation appreciable, and must maintain these characteristic at a temperature of -2 degrees.
The aromatized wines do not contain natural aromatic substance in an amount up to the limits that the normative is established.
*Orden of the 31st January 1978 in which aromatized wines and bitter-soda are regulated.

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