Regulation on detailed methods of the production of fermented wine and methods of analysis of these beverages for the purposes of the official quality control.

This Regulation of the Minister of Agriculture and Rural Development, which is composed of nine articles and eight Annexes, describes all technological operations used during the production of fermented wine beverages, and in particular: aeration, adding of pure oxygen, bubbling with argon or nitrogen, heat treatment, centrifuging and filtration, sulfitation and desulfitation, treatment with charcoal, purification, aging or stabilization, blending, removal of alcohol with physical methods, bottling. Art.8 describes methods of analysis of these beverages for the purposes of the official quality control. Annex 1 specfies types of fruits and plants used for fermented wine beverages.