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semi-sparkling wine

Designation for a carbonated product with an overpressure of 1 to 2.5 bar (for sparkling wine this is 3 to 6 bar) and an alcohol content of at least 7% by volume, which is produced from wine. The overpressure must be due to endogenous (wine's own) carbon dioxide. Endogenous (technical) carbon dioxide is also referred to when it is produced during the fermentation of grape must into wine and is later added back to the product. If exogenous carbon dioxide is used, the product must be labelled as "sparkling wine with added carbon dioxide". This is done by means of an impregnation process. An indication of the residual sugar in a semi-sparkling wine is optional; the terms dry (0-35 g/l), semi-dry (35-50 g/l) and mild (from 50 g/l) are permitted. Compared to a sparkling wine, a different value applies for semi-dry.

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