It is therefore appropriate to allow the use of benzoic acid — benzoates (E 210-213) for the preservation of alcohol-free counterparts of wine.

Besides its small size, the specific characteristics of the ‘Pomodorino del Piennolo del Vesuvio’ are a weight of between 20 g and 30 g, a low ratio of 1,2-1,3 between the largest and smallest diameters, the significant firmness of the skin, a particularly strong attachment to the stalk which is such as to ensure that the bunches tend to hold together well during harvesting and storage, a high concentration of sugars, acids and other soluble solids which mean that it is a product with a long shelf-life during which none of its organoleptic qualities suffer ill effects.

Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading No 2006:

Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid:

1. For the purposes of heading No , vegetables, fruit, nuts and other edible parts of plants prepared or preserved by vinegar or acetic acid must have a content of free, volatile acid of 0,5 % by weight or more, expressed as acetic acid.

3.1.1. Saturated solution of potassium hydrogen tartrate, containing at least 5,7 g of potassium hydrogen tartrate per litre (C4H5KO6) at 20 °C (This solution may be kept for up to two months by adding 0,1 g of thymol per 200 ml.)