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Volume 934: debated on Monday 27 June 1977

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asked the Minister of Agriculture, Fisheries and Food what ingredients additional to grapes may be used in the productioin of wine and still be sold legally as wine in each of the EEC countries; and what proposals he has for a common EEC definition of wine.

EEC provisions already contain a definition of wine and provide for the controlled use of certain ingredients and additives in wine, including sucrose, tartaric acide, sulphur dioxide, citric acid, neutral potassium tartrate and calcium carbonate. Wine making processes which involve the use of other additives are permitted in accordance with the legislation of individual member States; details of these national provisions are not available. The EEC Council of Ministers is currently studying proposals to harmonise wine making practices throughout the Community.There is also provision for member States to allow the use of composite names including the word "wine", for example, British wine, which is the product made in Britain from concentrated grape juice or must.