Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes
Modified by
- Commission Regulation (EC) No 2451/2000of 7 November 2000amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes, as regards Annex XIV, 300R2451, November 8, 2000
- Commission Regulation (EC) No 885/2001of 24 April 2001amending Regulations (EEC) No 3201/90, (EC) No 1622/2000 and (EC) No 883/2001 laying down detailed rules for the application of the common organisation of the market in wine, with regard to wines originating in Canada and having the right to the designation Icewine, 301R0885, May 10, 2001
- Commission Regulation (EC) No 1609/2001of 6 August 2001amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes, as regards the methods of analysis, 301R1609, August 7, 2001
- Commission Regulation (EC) No 1655/2001of 14 August 2001amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes, 301R1655, August 15, 2001
- Commission Regulation (EC) No 2066/2001of 22 October 2001amending Regulation (EC) No 1622/2000 as regards the use of lysozyme in wine products, 301R2066, October 23, 2001
- Commission Regulation (EC) No 2244/2002of 16 December 2002amending Regulation (EC) No 1622/2000 as regards the use of tartaric acid in wine products, 302R2244, December 17, 2002
- Commission Regulation (EC) No 1410/2003of 7 August 2003amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes, 303R1410, August 8, 2003
- Actconcerning the conditions of accession of the Czech Republic, the Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic and the adjustments to the Treaties on which the European Union is founded, 103T, September 23, 2003
are from the Elbling and Riesling vine varieties, and are obtained from grapes harvested in the following wine-growing regions in the northern part of wine-growing zone A: Ahr, Rheingau, Mittelrhein, Mosel-Saar-Ruwer, Nahe, Rheinhessen, Pfalz, Moselle luxembourgeoise.
in the geographical territory of Greece, using grape must from grape varieties, areas of production and wine-making areas as specified in the Greek provisions in force at 31 December 1980 ,by adding 1000 grams or less of resin per hectolitre of the product used, before fermentation or, where the actual alcoholic strength by volume does not exceed one third of the overall alcoholic strength by volume, during fermentation.
wine, other than liqueur wines and sparkling wines, produced in the Community, with the exception of Portugal, before 1 September 1986 , andwine, other than liqueur wines and sparkling wines, originating in third countries or in Portugal and imported into the Community before 1 September 1987 ,
(a) 175 milligrams per litre for red wines; (b) 225 milligrams per litre for white and rosé wines; (c) notwithstanding (a) and (b) above, for wines with a residual sugar content expressed as invert sugar of not less than five grams per litre, 225 milligrams per litre for red wines and 275 milligrams per litre for white and rosé wines.
wine produced in Spain before 1 September 1986 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Spanish provisions in force before that date, andwine produced in Portugal before 1 January 1991 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Portuguese provisions in force before that date.
250 milligrams per litre for sparkling wines, and 200 milligrams per litre for quality sparkling wines.
wine produced in Spain before 1 September 1986 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Spanish provisions in force before that date, andwine produced in Portugal before 1 January 1991 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Portuguese provisions in force before that date.
(a) "Vino generoso" as defined in Annex VI(L)(8) to Regulation (EC) No 1493/1999;(b) "Vino generoso de licor" as defined in Annex VI(L)(11) to Regulation (EC) No 1493/1999.
(a) wine-growing zone A, (b) wine-growing zone B, (c) wine-growing zone C, with the exception of vineyards in Italy, Greece, Spain and Portugal and vineyards in the French departments under jurisdiction of the courts of appeal of: Aix-en-Provence, Nîmes, Montpellier, Toulouse, Agen, Pau, Bordeaux, Bastia.
(a) none of the constituents of the cuvée has previously undergone enrichment; (b) the said constituents are derived solely from grapes harvested in its territory; (c) the enrichment is carried out in a single operation; (d) the following limits are not exceeded: 3.5 % vol. for a cuvée comprising constituents from wine-growing zone A, provided that the natural alcoholic strength by volume of each constituent is at least 5 % vol. 2.5 % vol. for a cuvée comprising constituents from wine-growing zone B, provided that the natural alcoholic strength by volume of each constituent is at least 6 % vol. 2 % vol. for a cuvée comprising constituents from wine-growing zones C I a, C I b), C II and C III, provided that the natural alcoholic strength by volume of each constituent is at least 7.5 % vol., 8 % vol., 8.5 % vol. and 9 % vol. respectively.
The above limits shall be without prejudice to the application of Article 44(3) of Regulation (EC) No 1493/1999 to cuvées intended for the preparation of sparkling wines as referred to in Annex I(15) to that Regulation; (e) the method used is addition of sucrose, of concentrated grape must or of rectified concentrated grape must.
the name and address of the person making the notification, the place where the operation is to be carried out, the date and time when the operation is to commence, the description of the product undergoing the operation, the process used for the operation, with details of the type of product to be used.
the name and address of the person making the notification, the type of operation involved, the place where the operation took place.
(a) for sweetening operations carried out in accordance with Annexes V(F)(1)(a) and VI(G)(2) to Regulation (EC) No 1493/1999: (i) the quantity and the total and actual alcoholic strengths of the table wine or the quality wine psr to be sweetened, (ii) the quantity and the total and actual alcoholic strengths of the grape must to be added, (iii) the total and actual alcoholic strengths of the table wine or quality wine psr after sweetening.
(b) for sweetening operations carried out in accordance with Annexes V(F)(1)(b) and VI(G)(2) to Regulation (EC) No 1493/1999: (i) the quantity and the total and actual alcoholic strengths of the table wine or the quality wine psr to be sweetened, (ii) the quantity and the total and actual alcoholic strengths of the grape must or the quantity and density of the concentrated grape must to be added, as the case may be, (iii) the total and actual alcoholic strengths of the table wine or quality wine psr after sweetening.
(a) different States, (b) different wine-growing zones in the Community within the meaning of Annex III to Regulation (EC) No 1493/1999 or different production zones in a third country, (c) the same wine-growing zone in the Community or the same production zone in a third country but being of different geographical origins, or vine varieties, or harvest years,
provided that the geographical origin, vine variety or harvest year is specified or required to be specified in the description of the product concerned, or (d) different categories of wines or musts.
red wine, white wine and the musts or wines suitable for yielding one of these categories of wine, table wine, quality wine psr and the musts or wines suitable for yielding one of these categories of wine.
(a) the addition of concentrated grape must or of rectified concentrated grape must to increase the natural alcoholic strength of the product concerned; (b) the sweetening, of a table wine, of a quality wine psr where the sweetener comes from the specified region whose name it bears or is rectified concentrated grape must,
(c) the production of a quality wine psr in accordance with traditional practices as referred to in Annex VI(D)(2) to Regulation (EC) No 1493/1999.
table wines with each other, or wines suitable for yielding table wines with each other or with table wines, or quality wines psr with each other,
(a) a table wine may yield a table wine only if the operation is carried out in the wine-growing zone where the wine suitable for yielding a table wine has been produced; (b) another wine suitable for yielding a table wine may yield a table wine only if: the second wine suitable for yielding a table wine has been produced in the same wine-growing zone and the operation is carried out in the same wine-growing zone.
the practices and processes concerned meet the requirements laid down in Article 42(2) of Regulation (EC) No 1493/1999, such practices and processes are applied to quantities not exceeding 50000 hectolitres per year for any one experiment,the products obtained are not sent outside the Member State on whose territory the experiment was conducted, the Member State concerned informs the Commission and the other Member States at the beginning of the experiment of the terms of each authorisation.
| Substance | Use with fresh grapes, grape must, grape must in fermentation, grape must in fermentation obtained from raisined grapes, concentrated grape must and new wine still in fermentation | Use with grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr |
|---|---|---|
| Preparations of yeast cell wall | 40 g/hl | 40 g/hl |
| Carbon dioxide | maximum content in wine thus treated: 2 g/l | |
| L-ascorbic acid | 250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l | |
| Citric acid | maximum content in wine thus treated: 1 g/l | |
| Metatartaric acid | 100 mg/l | |
| Copper sulphate | 1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l | |
| Charcoal for oenological use | 100 g dry weight per hl | 100 g dry weight per hl |
| Nutritive salts: diammonium phosphate or ammonium sulphate | 1 g/l (expressed in salt | |
| Ammonium sulphite or ammonium bisulphite | ||
| Growth factors: thiamine in the form of thiamine hydrochloride | ||
| Polyvinylpolypyrrolidone | 80 g/hl | 80 g/hl |
| Calcium tartrate | 200 g/hl | |
| Calcium phytate | 8 g/hl | |
| Lysozyme | 500 mg/l | 500 mg/l |
| Potassium chloride | 10 g |
| Water to make up | 100 ml |
| Acetic acid | 3 g |
| Ethanol | 10 ml |
| Water to make up volume to | 100 ml |
| capillary (fused silica) "DB-Wax" (cross-linked Carbowax 20 M), length 30 m, internal diameter 0.25 mm, film thickness 0.5μm |
| programmed, 140 °C to 240 °C, 4 °C/minute |
| |
| thermoionic detector (optimised in accordance with maker's instructions), 250 °C |
| Helium, 1 bar (overpressure) |
| 1μl of supernatant solution of specimen or calibration solution |
The maximum dose is fixed in Annex IV to this Regulation Where calcium tartrate is added, the wine must be shaken and cooled and the crystals formed must be separated by physical processes.
| Loss on drying | Less than 10 % |
| Heavy metals | Less than 30 ppm |
| Pb: | Less than 10 ppm |
| As: | Less than 3 ppm |
| Total coliforms: | Absent |
| Absent in 25 g sample | |
| Absent in 25 g sample | |
| Aerobic count: | Less than 5 x 10 |
the level of revivifiable lactic bacteria must be 10 8 /g or 107 /ml or more;the level of lactic bacteria of a species different from the strain or strains indicated must be less than 0.01 % of the total revivifiable lactic bacteria; the level of aerobic bacteria must be less than 10 3 per gram of powder or per millilitre;the total yeast content must be less than 10 3 per gram of powder or per millilitre;the mould content must be less than 10 3 per gram of powder or per millilitre.
lactic bacteria: medium A( 1 ), B(2 ) or C(3 ) with the utilisation method for the strain as indicated by the producer,aerobic bacteria: Bacto-Agar medium, yeasts: Malt-Wickerham medium, mould: Malt-Wickerham or Czapeck medium.
| Yeast extract | 5 g |
| Meat extract | 10 g |
| Trypsic peptone | 15 g |
| Sodium acetate | 5 g |
| Ammonium citrate | 2 g |
| Tween 80 | 1 g |
| Manganous sulphate | 0.050 g |
| Magnesium sulphate | 0.200 g |
| Glucose | 20 g |
| Water to make up | |
| pH | 5.4 |
| Tomato juice | 250 ml |
| Difco-yeast extract | 5 g |
| Peptone | 5 g |
| L-malic acid | 3 g |
| Tween 80 | 1 drop |
| Manganous sulphate | 0.050 g |
| Magnesium sulphate | 0.200 g |
| Water to make up | |
| pH | 4.8 |
| Glucose | 5 g |
| Tryptone Difco | 2 g |
| Peptone Difco | 5 g |
| Liver extract | 1 g |
| Tween 80 | 0.05 g |
| Tomato juice diluted | |
| pH | 5.5 |
the maximum dose is fixed in Annex IV to this Regulation, the product used must comply with the purity criteria laid down in Directive 96/77/EC.
they must be manufactured according to good manufacturing practice from substances authorised for the manufacture of plastic materials intended to come into contact with foodstuffs as listed in Annex II to Commission Directive 90/128/EEC OJ L 75, 21.3.1990, p. 19 . Last amended by Directive 1999/91/EC (OJ L 330, 4.12.1999, p. 41 ).the user of the electrodialysis equipment must show that the membranes used meet the above requirements and that any replacements have been made by specialised personnel; they must not release any substance in quantities endangering human health or affecting the taste or smell of foodstuffs and must meet the criteria laid down in Directive 90/128/EEC; their use must not trigger interactions between their constituents and the wine liable to result in the formation of new compounds that may be toxic in the treated product.
absolute ethanol: 11 l, potassium hydrogen tartrate: 380 g, potassium chloride: 60 g, concentrated sulphuric acid: 5 ml, distilled water: to make up 100 litres.
the pH reduction of the wine is to be no more than 0.3 pH units, the volatile acidity reduction is to be less than 0.12 g/l (2 meq expressed as acetic acid); treatment must not affect the non-ionic constituents of the wine, in particular polyphenols and polysaccharides; diffusion of small molecules such as ethanol is to be reduced and must not cause a reduction in alcoholic strength of more than 0.1 % vol.; the membranes must be conserved and cleaned by approved methods with substances authorised for use in the preparation of foodstuffs; the membranes are marked so that alternation in the stack can be checked; the equipment is to be run using a command and control mechanism that will take account of the particular instability of each wine so as to eliminate only the supersaturation of potassium hydrogen tartrate and calcium salts; the treatment is to be carried out on the responsibility of an oenologist or qualified technician.
| Loss on drying | Less than 10 % |
| Heavy metals | Less than 30 ppm |
| Lead: | Less than 10 ppm |
| Arsenic: | Less than 2 ppm |
| Total coliforms: | Absent |
| Absent in 25 g sample | |
| Aerobic count: | Less than 5 x 10 |
(a) 300 mg/l for: the quality white wines psr entitled to the designation of origin Gaillac the quality wines psr entitled to bear the designation of origin Alto Adige and Trentino, described by the terms or one of the terms "passito" or "vendemmia tardiva"; the quality wines psr entitled to bear the designation of origin Colli orientali del Friuli — Picolit; the quality wines psr Moscato di Pantelleria naturale and Moscato di Pantelleria; the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % vol. and a residual sugar content higher than 45 g/l: Vin de pays de Franche-Comté, Vin de pays des coteaux de l'Auxois, Vin de pays de Saône-et-Loire, Vin de pays des coteaux de l'Ardèche, Vin de pays des collines rhodaniennes, Vin de pays du comté Tolosan, Vin de pays des côtes de Gascogne, Vin de pays du Gers, Vin de pays du Lot, Vin de pays des côtes du Tarn, Vin de pays de la Corrèze, Vin de pays de l'Ile de Beauté, Vin de pays d'Oc, Vin de pays des côtes de Thau, Vin de pays des coteaux de Murviel;
(b) 400 mg/l for: quality white wines psr entitled to one of the following registered designations of origin: Anjou-Coteaux de la Loire, Coteaux du Layon followed by the name of the commune of origin, Coteaux du Layon followed by the name "Chaume", Coteaux de Saumur, Pacherenc du Vic Bilh, Alsace and Alsace grand cru followed by the words "vendanges tardives" or "sélection de grains nobles", sweet wines produced from overripe grapes and sweet wines produced from raisined grapes originating in Greece, with a residual sugar content, expressed as invert sugar, of not less than 45 g/l and entitled to one of the following designations of origin: Samos (Σάμος), Rhodes (Ρόδος), Patras (Πάτρα), Rio Patron (Ρίο Πατρών), Kephalonia (Κεφαλονιά), Limnos (Λήμνος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεμέα), Daphnes (Δαφνές).
| Year | Member State | Wine-growing zone(s) | Wines concerned | |
|---|---|---|---|---|
| 1. | 2000 | Germany | All wine-growing zones of Germany | All wines obtained from grapes harvested in 2000 |
(a) for German wines: 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as"Eiswein" or "Beerenauslese"; 35 milliequivalents per litre for quality wines psr meeting the requirements to be described as "Trockenbeerenauslese"; (b) for French wines: 25 milliequivalents per litre for the following quality wines psr: Barsac, Cadillac, Cérons, Loupiac, Monbazillac, Sainte-Croix-du-Mont, Sauternes, Anjou-Coteaux de la Loire, Bonnezeaux, Coteaux de l'Aubance, Coteaux du Layon, Coteaux du Layon, followed by the name of the commune of origin, Coteaux du Layon, followed by the name"Chaume", Quarts de Chaume, Coteaux de Saumur, Jurançon, Pacherenc du Vic Bilh, Alsace and Alsace grand cru, described and presented by the words"vendanges tardives" or "sélection de grains nobles", Arbois, followed by the description "vin de paille", Côtes du Jura, followed by the description "vin de paille", L'Etoile, followed by the description "vin de paille", Hermitage, followed by the description "vin de paille";
the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % and a residual sugar content of more than 45 g/l: Vin de pays de Franche-Comté, Vin de pays des coteaux de l'Auxois, Vin de pays de Saône-et-Loire, Vin de pays des coteaux de l'Ardèche, Vin de pays des collines rhodaniennes, Vin de pays du comté Tolosan, Vin de pays des côtes de Gascogne, Vin de pays du Gers, Vin de pays du Lot, Vin de pays des côtes du Tarn, Vin de pays de la Corrèze, Vin de pays de l'Ile de Beauté, Vin de pays d'Oc, Vin de pays des côtes de Thau, Vin de pays des coteaux de Murviel ;
the following quality liqueur wines psr, described and presented by the term "vin doux naturel": Banyuls, Banyuls rancio, Banyuls grand cru, Banyuls grand cru rancio, Frontignan, Grand Roussillon, Grand Roussillon rancio, Maury, Maury rancio, Muscat de Beaumes-de-Venise, Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval, Muscat de Saint-Jean-de-Minervois, Rasteau, Rasteau rancio, Rivesaltes, Rivesaltes rancio, Vin de Frontigan;
(c) for Italian wines: 25 milliequivalents per litre for: the quality liqueur wine psr "Marsala", the quality wines psr Moscato di Pantelleria naturale, Moscato di Pantelleria and Malvasia delle Lipari, the quality wines psr Colli orientali del Friuli accompanied by the term "Picolit", the quality wines psr and the liqueur wines psr meeting the requirements to be described by the term or one of the terms "vin santo", "passito","liquoroso" and "vendemmia tardiva", and table wines with a geographical indication meeting the requirements to be described by the term or one of the terms "vin santo", "passito", "liquoroso" and "vendemmia tardiva", table wines obtained from the "Vernaccia di Oristano B" vine variety harvested in Sardinia and meeting the requirements to be described as "Vernaccia di Sardegna";
(d) for Austrian wines: 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as"Eiswein" or"Beerenauslese", 40 milliequivalents per litre for quality wines psr meeting the requirements to be described as "Ausbruch","Trockenbeerenauslese" or "Strohwein";
(e) for wines originating in the United Kingdom: 25 milliequivalents per litre for quality wines psr described and presented by the terms "botrytis" or other equivalent terms, "noble late harvested", "special late harvested" or "noble harvest" and meeting the requirements to be described as such; (f) for wines wines originating in Spain: 25 milliequivalents per litre for quality wines psr meeting the requirements to be described as"vendimia tardía"; (g) for wines originating in Canada: 35 milliequivalents per litre for wines with the right to the designation "Icewine"; (g) for Hungarian wines: 25 milliequivalents per litre for the following quality wines: "Tokaji máslás", "Tokaji fordítás", "Aszúbor", "Töppedt szőlőből készült bor", "Tokaji édes szamorodni".
35 milliequivalents per litre for the following quality wines: "Tokaji aszú", "Tokaji aszúeszencia", "Tokaji eszencia".
| Year | Wine-growing zone | Geographical region | Variety (where applicable) | |
|---|---|---|---|---|
| 1. | 2000 | A | England, Wales | Auxerrois, Chardonnay, Ehrenfelser, Faber, Huxelrebe, Kerner, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Schonburger, Scheurebe, Seyval Blanc and Wurzer |
| No extraneous flavour detectable in the raw material | |
| minimum | 52 % vol. |
| maximum | 86 % vol. |
| 125 g/hl alcohol or more at 100 % vol. | |
| < 200 g/hl alcohol at 100 % vol. |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Alicante | |
| Cariñena | Vino dulce |
| Jerez-Xérès-Sherry | |
| Montilla-Moriles | Pedro Ximénez |
| Priorato | Vino dulce |
| Tarragona | Vino dulce |
| Valencia |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Jerez-Xérès-Sherry | Vino generoso de licor |
| Málaga | Vino dulce |
| Montilla-Moriles | Vino generoso de licor |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Alicante | |
| Condado de Huelva | Vino generoso de licor |
| Jerez-Xérès-Sherry | Vino generoso de licor |
| Málaga | Vino dulce |
| Montilla-Moriles | Vino generoso de licor |
| Navarra | Moscatel |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Málaga | Vino dulce |
| Montilla-Moriles | Vino dulce |
| Tarragona | Vino dulce |