Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files
Modified by
- Commission Delegated Regulation (EU) 2020/565of 13 February 2020correcting Delegated Regulation (EU) 2019/934 as regards transitional arrangements for the marketing of stocks of grapevine products, 32020R0565, April 24, 2020
- Commission Delegated Regulation (EU) 2022/16of 22 October 2021correcting certain language versions of Delegated Regulation (EU) 2019/934 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files, 32022R0016, January 10, 2022
Corrected by
- Corrigendum to Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files, 32019R0934R(02), November 8, 2019
(a) the practices and processes concerned meet the requirements of the third subparagraph of Article 80(1) and Article 80(3)(b) to (e) of Regulation (EU) No 1308/2013; (b) such practices and processes are applied to quantities not exceeding 50000 hectolitres per year for any one experiment;(c) the Member State concerned informs the Commission and the other Member States at the beginning of the experiment of the terms of each authorisation; (d) the processes shall be entered on the accompanying document referred to in Article 147(1) and in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
(a) red wine, white wine and the musts or wines suitable for yielding one of these categories of wine; (b) wines without a protected designation of origin and wines without protected geographical indication, wines with a protected designation of origin (PDO) and wines with a protected geographical indication (PGI) as well as musts or wines suitable for yielding one of these categories of wine.
(a) enrichment by the addition of concentrated grape must or rectified concentrated grape must; (b) sweetening.
(a) "Tokaji fordítás" or "Tokajský forditáš" shall be prepared by pouring must or wine on pressed "aszú"/"výber" pulp; (b) "Tokaji máslás" or "Tokajský mášláš" shall be prepared by pouring must or wine on the lees of "szamorodni"/"samorodné" or "aszú"/"výber".
(a) 8,0 % for zone A; (b) 8,5 % for zone B; (c) 9,0 % for zone C I; (d) 9,5 % for zone C II; (e) 10,0 % for zone C III.
| 1 | 2 | |
|---|---|---|
| Oenological processes | Conditions and limits of use | |
| 1 | Aeration or oxygenation | Only when using gaseous oxygen. |
| 2 | Heat treatments | Subject to the conditions set out in files 1.8 (1970), 2.2.4 (1988), 3.4.3 (1988) and 3.4.3.1 (1990) of the OIV Code of Oenological Practices. |
| 3 | Centrifugation and filtration with or without an inert filtering agent | Use of an inert filtering agent must not leave undesirable residues in the treated product. |
| 4 | Create an inert atmosphere | Only for the purpose to handle the product shielded from the air. |
| 5 | Elimination of sulphur dioxide by physical processes | Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must, rectified concentrated grape must or new wine still in fermentation. |
| 6 | Ion exchange resins | Only with grape must intended for the manufacture of rectified concentrated grape must. Subject to the conditions laid down in Appendix 3. |
| 7 | Bubbling | Only when using argon or nitrogen. |
| 8 | Flotation | Only when using nitrogen or carbon dioxide or by aerating. Subject to the conditions set out in file 2.1.14 (1999). |
| 9 | Discs of pure paraffin impregnated with allyl isothiocyanate | Only for the purpose to create a sterile atmosphere. In Italy permitted solely as long as it is in conformity with that country's legislation and only in containers holding more than 20 litres. The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological compounds. |
| 10 | Electrodialysis treatment | Only for the purpose to ensure the tartaric stabilisation of the wine. Only for partially fermented must for direct human consumption as such and for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 5 to this Annex. |
| 11 | Pieces of oak wood | In winemaking and ageing, including in the fermentation of fresh grapes and grape must. Subject to the conditions laid down in Appendix 7. |
| 12 | Correction of the alcohol content of wine | Correction only carried out with wine. Subject to the conditions laid down in Appendix 8. |
| 13 | Cation exchangers for tartaric stabilisation | Only for the tartaric stabilisation of partially fermented must for direct human consumption as such and of the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in file 3.3.3 (2011) of the OIV Code of Oenological Practices. It must also comply with Regulation (EC) No 1935/2004 of the European Parliament and of the Council |
| 14 | Electro-membranary treatment | Only for acidification or deacidification. Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EU) No 10/2011 |
| 15 | Cation exchangers for acidification | Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.4 (2012) and 3.1.1.5 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. |
| 16 | Membrane coupling | Only for the reduction in sugar content of musts as defined in point 10 of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 9. |
| 17 | Membrane contactors | Only for the purpose to manage the dissolved gas in wine. Only for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. The addition of carbon dioxide for the products defined in points (4), (5), (6) and (8) of Part II of that Annex is prohibited. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EC) No 10/2011 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in file 3.5.17 (2013) of the OIV Code of Oenological Practices. |
| 18 | Membrane technology coupled with activated carbon | Only for the purpose to reduce excess 4-ethylphenol and 4-ethylguaiacol in wines. Subject to the conditions laid down in Appendix 10. |
| 19 | Filter plates containing zeolite y-faujasite | Only for the purpose to adsorb haloanisoles. Subject to the conditions laid down in file 3.2.15 (2016) of the OIV Code of Oenological Practices. |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | |
|---|---|---|---|---|---|---|---|---|
| Substances/Activities | OIV Code of Oenological Practices | OIV Codex file reference as referred to in Article 9(1) | Additive | Processing aid/substance used as processing aid | Conditions and limits of use | Categories of wine products | ||
| 1 | Acidity regulators | |||||||
| 1.1 | Tartaric acid (L(+)-) | E 334/CAS 87-69-4 | COEI-1-LTARAC | x | Conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. Specifications for tartaric acid (L(+)-) laid down in point 2 of Appendix 1 to this Annex. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 1.2 | Malic acid (D,L-; L-) | E 296/- | COEI-1-ACIMAL | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.3 | Lactic acid | E 270/- | COEI-1-ACILAC | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.4 | Potassium L(+)-tartrate | E 336(ii)/CAS 921-53-9 | COEI-1-POTTAR | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.5 | Potassium bicarbonate | E 501(ii)/CAS 298-14-6 | COEI-1-POTBIC | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.6 | Calcium carbonate | E 170/CAS 471-34-1 | COEI-1-CALCAR | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.7 | Calcium tartrate | E 354/- | File 3.3.12 (1997) | COEI-1-CALTAR | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 1.8 | Calcium sulphate | E 516/- | File 2.1.3.1.1.1 (2017) | x | Conditions and limits laid down in point 2(b) of Section A of Annex III. Maximum use level: 2 g/l. | (3) | ||
| 1.9 | Potassium carbonate | E 501(i) | File 2.1.3.2.5 (2017); 3.1.2.2 (1979) | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 2 | Preservatives and antioxidants | |||||||
| 2.1 | Sulphur dioxide | E 220/CAS 7446-09-5 | COEI-1-SOUDIO | x | Limits (i.e. maximum quantity in the product placed on the market) as laid down in Section B of Annex I. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 2.2 | Potassium bisulphite | E 228/CAS 7773-03-7 | File 2.1.2 (1987) | COEI-1-POTBIS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 2.3 | Potassium metabisulphite | E 224/CAS 16731-55-8 | File 1.12 (2004), 3.4.4 (2003) | COEI-1-POTANH | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 2.4 | Potassium sorbate | E 202 | File 3.4.5 (1988) | COEI-1-POTSOR | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 2.5 | Lysozyme | E 1105 | File 2.2.6 (1997); 3.4.12 (1997) | COEI-1-LYSOZY | x | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 2.6 | L ascorbic acid | E 300 | File 1.11 (2001); 2.2.7 (2001); 3.4.7 (2001) | COEI-1-ASCACI | x | Maximum content in wine thus treated and placed on the market: 250 mg/l. Maximum 250 mg/l for each treatment. | Fresh grapes, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 2.7 | Dimethyldicarbonate (DMDC) | E242/CAS 4525-33-1 | File 3.4.13 (2001) | COEI-1-DICDIM | x | The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 3 | Sequestrants | |||||||
| 3.1 | Charcoal for oenological use | File 2.1.9 (2002); 3.5.9 (1970) | COEI-1-CHARBO | x | White wines, (2), (10), and (14) | |||
| 3.2 | Selective vegetal fibres | File 3.4.20 (2017) | COEI-1-FIBVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 4 | Activators for alcoholic and malolactic fermentation | |||||||
| 4.1 | Microcrystalline cellulose | E 460(i)/CAS 9004-34-6 | File 2.3.2 (2005), 3.4.21 (2015) | COEI-1-CELMIC | x | It must comply with the specifications laid down in the Annex to Regulation (EU) No 231/2012. | Fresh grapes, (2), (4), (5), (6), (7), (10), (11) and (12) | |
| 4.2 | Diammonium hydrogen phosphate | E 342/CAS 7783-28-0 | File 4.1.7 (1995) | COEI-1-PHODIA | x | Only for alcoholic fermentation. No more than 1 g/l (expressed in salts) | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7). | |
| 4.3 | Ammonium sulphate | E 517/CAS 7783-20-2 | File 4.1.7 (1995) | COEI-1AMMSUL | x | |||
| 4.4 | Ammonium bisulphite | -/CAS 10192-30-0 | COEI_1-AMMHYD | x | Only for alcoholic fermentation. No more than 0,2 g/l (expressed in salts) and up to the limits set in points 2.1 to 2.3. | Fresh grapes, (2), (10), (11), (12) and (13) | ||
| 4.5 | Thiamine hydrochloride | -/CAS 67-03-8 | File 2.3.3 (1976); 4.1.7 (1995) | COEI-1-THIAMIN | x | Only for alcoholic fermentation. | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7) | |
| 4.6 | Yeast autolysates | -/- | File 2.3.2 (2005); 3.4.21 (2015) | COEI-1-AUTLYS | x | Fresh grapes, (2), (10), (11), (12) and (13) | ||
| 4.7 | Yeast cell walls | -/- | File 2.3.4 (1988); 3.4.21 (2015) | COEI-1-YEHULL | x | Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 4.8 | Inactivated yeasts | -/- | File 2.3.2 (2005); 3.4.21 (2015) | COEI-1-INAYEA | x | Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 4.9 | Inactivated yeasts with guaranteed glutathione levels | -/- | File 2.2.9 (2017) | COEI-1-LEVGLU | x | Only for alcoholic fermentation. | Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 5 | Clarifying agents | |||||||
| 5.1 | Edible gelatine | -/CAS 9000-70-8 | File 2.1.6 (1997); 3.2.1 (2011) | COEI-1-GELATI | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.2 | Wheat protein | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 5.3 | Peas protein | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 5.4 | Potatoes protein | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 5.5 | Isinglass | File 3.2.1 (2011) | COEI-1-COLPOI | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 5.6 | Casein | -/CAS 9005-43-0 | File 2.1.16 (2004) | COEI-1-CASEIN | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.7 | Potassium caseinates | -/CAS 68131-54-4 | File 2.1.15 (2004); 3.2.1 (2011) | COEI-1-POTCAS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.8 | Egg albumin | -/CAS 9006-59-1 | File 3.2.1 (2011) | COEI-1-OEUALB | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 5.9 | Bentonite | E 558/- | File 2.1.8 (1970); 3.3.5 (1970) | COEI-1-BENTON | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.10 | Silicon dioxide (gel or colloidal solution) | E 551/- | File 2.1.10 (1991); 3.2.1 (2011); 3.2.4 (1991) | COEI-1-DIOSIL | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.11 | Kaolin | -/CAS 1332-58-7 | File 3.2.1 (2011) | COEI-1-KAOLIN | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 5.12 | Tannins | File 2.1.7 (1970); 2.1.17 (2004); 3.2.6 (1970); 3.2.7 (2004); 4.1.8 (1981); 4.3.2 (1981) | COEI-1-TANINS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16) | |||
| 5.13 | Chitosan derived from | -/CAS 9012-76-4 | File 2.1.22 (2009); 3.2.1 (2011); 3.2.12 (2009) | COEI-1-CHITOS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.14 | Chitin-glucan derived from | Chitin: CAS 1398-61-4; Glucan: CAS 9041-22-9. | File 2.1.23 (2009); 3.2.1 (2011); 3.2.13 (2009) | COEI-1-CHITGL | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.15 | Yeast protein extracts | -/- | File 2.1.24 (2011); 3.2.14 (2011); 3.2.1 (2011) | COEI-1-EPLEV | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.16 | Polyvinylpolypyrrolidone | E 1202/CAS 25249-54-1 | File 3.4.9 (1987) | COEI-1-PVPP | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16) | ||
| 5.17 | Calcium alginate | E 404/CAS 9005-35-0 | File 4.1.8 (1981) | COEI-1-ALGIAC | x | Only in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging. | (4), (5), (6), (7), (8) and (9) | |
| 5.18 | Potassium alginate | E 402/CAS 9005-36-1 | File 4.1.8 (1981) | COEI-1-POTALG | x | Only in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging. | (4), (5), (6), (7), (8) and (9) | |
| 6 | Stabilising agents | |||||||
| 6.1 | Potassium hydrogen tartrate | E336(i)/CAS 868-14-4 | File 3.3.4 (2004) | COEI-1-POTBIT | x | Only to assist the precipitation of tartaric salts. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.2 | Calcium tartrate | E354/- | File 3.3.12 (1997) | COEI-1-CALTAR | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.3 | Citric acid | E 330 | File 3.3.8 (1970); 3.3.1 (1970) | COEI-1-CITACI | x | Maximum content in wine thus treated and placed on the market: 1 g/l | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.4 | Tannins | -/- | 3.3.1 (1970); | COEI-1-TANINS | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 6.5 | Potassium ferrocyanide | E 536/- | File 3.3.1 (1970) | COEI-1-POTFER | x | Subject to the conditions laid down in Appendix 4 to this Annex. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.6 | Calcium phytate | -/CAS 3615-82-5 | File 3.3.1 (1970) | COEI-1-CALPHY | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.7 | Metatartaric acid | E 353/- | File 3.3.7 (1970) | COEI-1-METACI | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.8 | Gum arabic | E 414/CAS 9000-01-5 | File 3.3.6 (1972) | COEI-1-GOMARA | x | Quantum satis | partially fermented must for direct human consumption as such,(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.9 | Tartaric acid D, L- or its neutral salt of potassium | -/CAS 133-37-9 | File 2.1.21 (2008); 3.4.15 (2008) | COEI-1-DLTART | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.10 | Yeast mannoproteins | -/- | File 3.3.13 (2005) | COEI-1-MANPRO | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.11 | Carboxymethylcellulose | E466/- | File 3.3.14 (2008) | COEI-1-CMC | x | Only to ensure tartaric stabilisation. | Vins blancs, (4), (5), (6), (7), (8), (9) | |
| 6.12 | Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP) | -/CAS 87865-40-5 | File 2.1.20 (2014); 3.4.14 (2014) | COEI-1-PVIPVP | x | The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 6.13 | Potassium polyaspartate | E 456/CAS 64723-18-8 | File 3.3.15 (2016) | COEI-1-POTASP | x | Only to contribute to the tartaric stabilisation. | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 7 | Enzymes | |||||||
| 7.1 | Urease | EC 3.5.1.5 | File 3.4.11 (1995) | COEI-1-UREASE | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 7.2 | Pectin lyases | EC 4.2.2.10 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPLY | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.3 | Pectin methylesterase | EC 3.1.1.11 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPME | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.4 | Polygalacturonase | EC 3.2.1.15 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPGA | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.5 | Hemicellulase | EC 3.2.1.78 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTGHE | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.6 | Cellulase | EC 3.2.1.4 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTCEL | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.7 | Betaglucanase | EC 3.2.1.58 | File 3.2.10 (2004) | COEI-1-BGLUCA | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.8 | Glycosidase | EC 3.2.1.20 | File 2.1.19 (2013); 3.2.9 (2013) | COEI-1-GLYCOS | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 8 | Gases and packaging gases | |||||||
| 8.1 | Argon | E 938/CAS 7440-37-1 | File 2.2.5 (1970); 3.2.3 (2002) | COEI-1-ARGON | x | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 8.2 | Nitrogen | E 941/CAS 7727-37-9 | File 2.1.14 (1999);2.2.5 (1970); 3.2.3 (2002) | COEI-1-AZOTE | x | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 8.3 | Carbon dioxide | E 290/CAS 124-38-9 | File 1.7 (1970); 2.1.14 (1999); 2.2.3 (1970); 2.2.5 (1970); 2.3.9 (2005); 4.1.10 (2002) | COEI-1-DIOCAR | x | x | In the case of still wines the maximum carbon dioxide content in the wine so treated and placed on the market is 3 g/l, while the excess pressure caused by the carbon dioxide must be less than 1 bar at a temperature of 20 °C. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
| 8.4 | Gaseous oxygen | E 948/CAS 17778-80-2 | File 2.1.1 (2016); 3.5.5 (2016) | COEI-1-OXYGEN | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 9 | Fermentation agents | |||||||
| 9.1 | Yeasts for wine production | -/- | File 2.3.1 (2016); 4.1.8 (1981) | COEI-1-LESEAC | x | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7) | ||
| 9.2 | Lactic acid bacteria | -/- | File 3.1.2 (1979); 3.1.2.3 (1980) | COEI-1-BALACT | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16) | ||
| 10 | Correction of defects | |||||||
| 10.1 | Copper sulphate, pentahydrate | -/CAS 7758-99-8 | File 3.5.8 (1989) | COEI-1-CUISUL | x | No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 10.2 | Copper citrate | -/CAS 866-82-0 | File 3.5.14 (2008) | COEI-1-CUICIT | x | No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 10.3 | Chitosan derived from | -/CAS 9012-76-4 | File 3.4.16 (2009) | COEI-1-CHITOS | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 10.4 | Chitin-glucan derived from | Chitin: CAS 1398-61-4; Glucan: CAS 9041-22-9. | File 3.4.17 (2009) | COEI-1-CHITGL | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 10.5 | Inactivated yeasts | -/- | COEI-1-INAYEA | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 11 | Other practices | |||||||
| 11.1 | Aleppo pine resin | -/- | x | Subject to the conditions laid down in Appendix 2 to this Annex. | (2), (10), (11) | |||
| 11.2 | Fresh lees | -/- | x | Only in dry wines. Fresh lees are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine. Quantities not exceeding 5 % of the volume of product treated. | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 11.3 | Caramel | E 150 a-d/- | File 4.3 (2007) | COEI-1-CARAMEL | x | To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008. | (3) | |
| 11.4 | Allyl isothiocyanate | -/57-06-7 | x | Only for partially fermented must for direct human consumption as such, and wine. | ||||
| 11.5 | Inactivated yeasts | -/- | COEI-1-INAYEA | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
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, Nahe, Rheinhessen, Pfalz, Moselle luxembourgeoise.
calcium tartrate (1.7) potassium tartrate (1.4) potassium hydrogen tartrate (6.1) metatartaric acid (6.7).
(a) in the geographical territory of Greece; (b) using grape must from grape varieties, areas of production and winemaking areas as specified in Greek national provisions in force at 31 December 1980 ;(c) 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.
4.1. Distilled water or deionised water of equivalent purity. 4.2. Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute ethanol with 85 parts of water (point 4.1). 4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of glacial acetic acid with 95 parts of water (point 4.1).
5.1. Ion exchange chromatography columns. 5.2. Measuring cylinders, capacity 2 l. 5.3. Evaporating dishes capable of withstanding a muffle furnace at 850 °C. 5.4. Drying oven, thermostatically controlled at 105 ± 2 °C. 5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C. 5.6. Analytical balance, accurate to 0,1 mg. 5.7. Evaporator, hot plate or infra-red evaporator.
6.1. Add to each of three separate ion exchange chromatography columns (point 5.1) 50 ml of the ion exchange resin to be tested, washed and treated in accordance with the manufacturer's directions for preparing resins for use with food. 6.2. For the anionic resins, pass the three extracting solvents (points 4.1, 4.2 and 4.3) separately through the prepared columns (point 6.1) at a flow rate of 350 to 450 ml/h. Discard the first litre of eluate in each case and collect the next two litres in measuring cylinders (point 5.2). For the cationic resins, pass only solvents referred to in points 4.1 and 4.2 through the columns prepared for this purpose. 6.3. Evaporate the three eluates over a hotplate or with an infrared evaporator (point 5.7) in separate evaporating dishes (point 5.3) which have been previously cleaned and weighed (m0). Place the dishes in an oven (point 5.4) and dry to constant weight (m1). 6.4. After recording the constant weight (point 6.3), place the evaporating dish in the muffle furnace (point 5.5) and ash to constant weight (m2). 6.5. Calculate the organic matter extracted (point 7.1). If the result is greater than 1 mg/l, carry out a blank test on the reagents and recalculate the weight of organic matter extracted.
7.1. Formula and calculation of results The organic matter extracted from ion exchange resins, in mg/l, is given by: 500 (m1 – m2) where m1 and m2 are expressed in grams. The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by: 500 (m1 – m2 – m3 + m4) where m1, m2, m3 and m4 are expressed in grams. 7.2. The difference in the results between two parallel determinations carried out on the same sample must not exceed 0,2 mg/l.
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 I to Regulation (EU) No 10/2011, the user of the electrodialysis equipment must show that the membranes used meet the above requirements and that any replacements have been carried out 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 Regulation (EU) No 10/2011, 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 under the responsibility of an oenologist or qualified technician.
| Loss on drying | Less than 10 % |
|---|---|
| Heavy metals | Less than 30 ppm |
| Pb | Less than 10 ppm |
| As | Less than 2 ppm |
| Total coliforms | Absent |
| Absent in 25 g sample | |
| Aerobic count | Less than 5 × 10 |
(1) The objectives may be achieved by separation techniques applied separately or in combination. (2) The wines treated must have no organoleptic faults and must be suitable for direct human consumption. (3) Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Part I of Annex VIII to Regulation (EU) No 1308/2013 has been applied to one of the wine products used in the preparation of the wine in question. (4) The alcohol content may be reduced by a maximum of 20 % and the total alcoholic strength by volume of the final product must comply with that defined in point (a) of the second paragraph of point (1) of Part II of Annex VII to Regulation (EU) No 1308/2013. (5) The treatment is to be carried out under the responsibility of an oenologist or qualified technician. (6) The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (7) The Member States may require this treatment to be notified in advance to the competent authorities.
(1) The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must. (2) The processes must allow the content of must constituents other than the sugars to be preserved. (3) The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them. (4) The treatment must not be used in conjunction with one of the enrichment operations provided for in Part I of Annex VIII to Regulation (EU) No 1308/2013. (5) The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought. (6) The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane's cut-off threshold. This stage may be carried out by ultrafiltration. (7) The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis. The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must. (8) The treatment must be carried out under the responsibility of an oenologist or qualified technician. (9) The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.
(1) The treatment is to be carried out under the responsibility of an oenologist or qualified technician. (2) The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (3) The membranes used must comply with the requirements of Regulations (EC) No 1935/2004 and (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.
(a) 150 milligrams per litre for red wines; (b) 200 milligrams per litre for white and rosé wines.
(a) 200 milligrams per litre for red wines; (b) 250 milligrams per litre for white and rosé wines; (c) 300 milligrams per litre for: wines entitled to the description "Spätlese" in accordance with Union provisions, white wines entitled to one of the following protected designations of origin: Bordeaux supérieur, Graves de Vayres, Côtes de Bordeaux-Saint-Macaire for the wines so-called "moelleux", Premières Côtes de Bordeaux, Côtes de Bergerac, Côtes de Montravel, Gaillac followed by the terms "doux" or "vendanges tardives", Rosette and Savennières, white wines entitled to the protected designations of origin Allela, Navarra, Penedès, Tarragona and Valencia and wines entitled to a protected designation of origin from the Comunidad Autónoma del País Vasco and described as "vendimia tardia", sweet wines entitled to the protected designation of origin "Binissalem-Mallorca", wines produced from overripe grapes and from raisined grapes entitled to the protected designation of origin "Málaga" with a residual sugar content equal to or more than 45 g/l, wines originating in the United Kingdom produced in accordance with UK legislation where the sugar content is more than 45 g/l, wines from Hungary bearing the protected designation of origin "Tokaji" and described in accordance with Hungarian provisions as "Tokaji édes szamorodni" or "Tokaji szàraz szamorodni", wines entitled to one of the following protected designations of origin: Loazzolo, Alto Adige and Trentino described by the terms or one of the terms: "passito" or "vendemmia tardiva", wines entitled to the protected designation of origin: "Colli orientali del Friuli" accompanied by the term "Picolit", wines entitled to the protected designations of origin "Moscato di Pantelleria naturale" and "Moscato di Pantelleria", wines from the Czech Republic entitled to the description "pozdní sběr", wines from Slovakia entitled to a protected designation of origin and described by the term "neskorý zber" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajské samorodné suché" or "Tokajské samorodné sladké", wines from Slovenia entitled to a protected designation of origin and described by the term "vrhunsko vino ZGP — pozna trgatev", white wines with the following protected geographical indications, with a total alcoholic strength by volume of more than 15 % vol. and a sugar content of more than 45 g/l: Franche-Comté, Coteaux de l'Auxois, Saône-et-Loire, Coteaux de l'Ardèche, Collines rhodaniennes, Comté Tolosan, Côtes de Gascogne, Gers, Lot, Côtes du Tarn, Corrèze, Ile de Beauté, Oc, Thau, Val de Loire, Méditerranée, Comtés rhodaniens, Côtes de Thongue, Côte Vermeille, Agenais, Landes, Allobrogie, Var,
sweet wines originating in Greece with an actual alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Athos — Mont Athos — Άγιο Όρος Άθως), Αργολίδα (Αrgolida), Αχαΐα (Achaia), Επανομή (Epanomi), Κυκλάδες (Cyclades), Λακωνία (Lakonia), Πιερία (Pieria), Τύρναβος (Tyrnavos), Φλώρινα (Florina),
sweet wines originating in Cyprus with an actual alcoholic strength by volume equal to or less than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to the protected designation of origin Κουμανδαρία (Commandaria), sweet wines originating in Cyprus produced from overripe grapes or from raisined grapes with a total alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: Τοπικός Οίνος Λεμεσός (Regional wine of Lemesos), Τοπικός Οίνος Πάφος (Regional wine of Pafos), Τοπικός Οίνος Λάρνακα (Regional wine of Larnaka), Τοπικός Οίνος Λευκωσία (Regional wine of Lefkosia),
wines originating in Malta with a total alcoholic strength by volume greater than or equal to 13,5 % vol. and a sugar content greater than or equal to 45 g/l and entitled to the protected designation of origin "Malta" and "Gozo", wines from Croatia entitled to a protected designation of origin and described by the term "kvalitetno vino KZP — desertno vino" or "vrhunsko vino KZP — desertno vino" where the sugar content is more than 50 g/l or "vrhunsko vino KZP — kasna berba"; wines from raisined grapes bearing the protected designation of origin "Ponikve", where the sugar content is more than 50 g/l, wines bearing the protected designation of origin "Muškat momjanski/Moscato di Momiano" described by the terms "kvalitetno vino KZP — desertno vino" or "vrhunsko vino KZP — desertno vino" where the sugar content is more than 50 g/l;
(d) 350 milligrams per litre for: wines entitled to the description "Auslese" in accordance with Union provisions, Romanian white wines entitled to one of the following protected designations of origin: Murfatlar, Cotnari, Târnave, Pietroasa, Valea Călugărească, wines from the Czech Republic entitled to the description "výběr z hroznů", wines from Slovakia entitled to a protected designation of origin and described by the term "výber z hrozna" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajský másláš" or "Tokajský forditáš", wines from Slovenia entitled to a protected designation of origin and described by the term "vrhunsko vino ZGP — izbor", wines entitled to the traditional expression "Késői szüretelésű bor", wines from Italy of the "aleatico" type entitled to the protected designation of origin "Pergola" and the traditional expression "passito", wines from Croatia entitled to a protected designation of origin and described by the term "vrhunsko vino KZP — izborna berba", wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as "Válogatott szüretelésű bor" or "Főbor";
(e) 400 milligrams per litre for: wines entitled to the descriptions "Beerenauslese", "Ausbruch", "Ausbruchwein", "Trockenbeerenauslese", "Strohwein", "Schilfwein" and "Eiswein" in accordance with Union provisions, white wines entitled to one of the following protected designations of origin: Sauternes, Barsac, Cadillac, Cérons, Loupiac, Sainte-Croix- du-Mont, Monbazillac, Bonnezeaux, Quarts de Chaume, Coteaux du Layon, Coteaux de l'Aubance, Graves Supérieures, Sainte-Foy Bordeaux, Haut-Montravel, Saussignac, Jurançon except where followed by the term "sec", Anjou-Coteaux de la Loire, Coteaux du Layon followed by the name of the commune of origin, Chaume, Coteaux de Saumur, Coteaux du Layon followed by the term premier cru and completed by the complementary geographical denomination Chaume, Pacherenc du Vic Bilh except where followed by the term "sec", Alsace et Alsace grand cru followed by the term "vendanges tardives" or "sélection de grains nobles", sweet wines originating in Greece produced from overripe grapes and from raisined grapes with a residual sugar content, expressed as sugar, equal to or more than 45 g/l and entitled to one of the following protected designations of origin: Δαφνές (Dafnes), Λήμνος (Limnos), Malvasia Πάρος (Malvasia Paros), Malvasia Σητείας (Malvasia Sitia), Malvasia Χάνδακας — Candia, Μονεμβασία- Malvasia (Monemvasia — Malvasia), Μοσχάτος Κεφαλληνίας (Muscat of Kefalonia — Muscat de Céphalonie), Μοσχάτος Λήμνου (Muscat of Limnos), Μοσχάτο Πατρών (Muscat of Patra), Μοσχάτος Ρίου Πάτρας (Muscat of Rio Patra), Μοσχάτος Ρόδου (Muscat of Rodos), Νεμέα (Nemea), Σάμος (Samos), Σαντορίνη (Santorini), Σητεία (Sitia),
and sweet wines originating in Greece produced from overripe grapes and from raisined grapes entitled to one of the following protected geographical indications: Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Athos — Mont Athos — Άγιο Όρος Άθως), Αιγαίο Πέλαγος (Aegean Sea — Aigaio Pelagos), Δράμα (Drama), Ηράκλειο (Iraklio), Καστοριά (Kastoria), Κρήτη (Crete), Μακεδονία (Macedonia), Ρέθυμνο (Rethimno), Σιάτιστα (Siatista), Στερεά Ελλάδα (Sterea Ellada), Χανιά (Chania),
wines from the Czech Republic entitled to the descriptions "výběr z bobulí", "výběr z cibéb", "ledové víno" or "slámové víno", wines from Slovakia entitled to a protected designation of origin and described by the terms "bobuľový výber", "hrozienkový výber", "cibébový výber", "ľadové víno" or "slamové víno" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajský výber", "Tokajská esencia" or "Tokajská výberová esencia", wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as "Tokaji máslás", "Tokaji fordítás", "Tokaji aszúeszencia", "Tokaji eszencia", "Tokaji aszú" or "Töppedt szőlőből készült bor" or "Jégbor", wines entitled to the protected designation of origin "Albana di Romagna" and described by the term "passito", Luxembourg wines entitled to a protected designation of origin and described by the terms "vendanges tardives", "vin de glace" or "vin de paille", wines from Portugal entitled to a protected designation of origin or a protected geographical indication and to the statement "colheita tardia", wines from Slovenia entitled to a protected designation of origin and described by the terms "vrhunsko vino ZGP — jagodni izbor", "vrhunsko vino ZGP — ledeno vino" or "vrhunsko vino ZGP — suhi jagodni izbor", wines originating in Canada entitled to the description "Icewine", wines from Croatia entitled to a protected designation of origin and described by the term "vrhunsko vino KZP — izborna berba bobica", "vrhunsko vino KZP — izborna berba prosušenih bobica" or "vrhunsko vino KZP — ledeno vino".
(a) 150 mg/l where the sugar content is less than 5 g/l; (b) 200 mg/l where the sugar content is not less than 5 g/l.
(a) 185 mg/l for all categories of quality sparkling wine; and (b) 235 mg/l for other sparkling wines.
(a) 18 milliequivalents per litre for partially fermented grape must; (b) 18 milliequivalents per litre for white and rosé wines; or (c) 20 milliequivalents per litre for red wines.
(a) to products from grapes harvested within the Union, at the production stage and at all stages of marketing; (b) to partially fermented grape must and wines originating in third countries, at all stages following their entry into the geographical territory of the Union.
(a) for certain wines bearing a protected designation of origin or a protected geographical indication: where they have been aged for a period of at least two years, or where they have been produced according to particular methods;
(b) for wines with a total alcoholic strength by volume of at least 13 % vol.
(a) grape must; (b) concentrated grape must; (c) rectified concentrated grape must.
(a) in accordance with the conditions and limits laid down in this Annex; (b) within the region in which the wine was produced or within an area in immediate proximity.
(a) "tirage liqueur" means the product added to the cuvée to provoke secondary fermentation; (b) "expedition liqueur" means the product added to sparkling wines to give them special taste qualities.
sucrose, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, wine, or a mixture thereof,
(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: (i) 3 % vol. for a cuvée comprising constituents from wine-growing zone A; (ii) 2 % vol. for a cuvée comprising constituents from wine-growing zone B; (iii) 1,5 % vol. for a cuvée comprising constituents from wine-growing zone C;
(e) the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.
(a) the tirage liqueur intended for their preparation may contain only: grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, or sucrose and wine;
(b) the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.
(a) sucrose; (b) concentrated grape must; (c) rectified concentrated grape must; (d) grape must or partially fermented grape must; or (e) wine.
points 1 to 10 of Section A, point 3 of Section C for the actual alcoholic strength, point 5 of Section C for the minimum excess pressure and points 6 and 7 of Section C for the minimum length of the production process, without prejudice to point 4(d) of Section B of this Annex,
(a) except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained in the list given in the Appendix to this Annex. However, quality aromatic sparkling wine may be produced in the traditional way by using, as constituents of the cuvée, wines obtained from grapes of the "Glera" variety harvested in the regions of Veneto and Friuli-Venezia Giulia; (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes; (c) the addition of expedition liqueur shall be prohibited; (d) the length of the production process for quality aromatic sparkling wines may not be less than one month.
9,5 % vol. in wine-growing zones C III, 9 % vol. in other wine-growing zones.
(a) sucrose; (b) concentrated grape must; (c) rectified concentrated grape must;
(a) grape must; (b) partially fermented grape must; (c) wine;
(a) six months where the fermentation process designed to make the wines sparkling takes place in closed tanks; (b) nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.
90 days, 30 days if the fermentation takes place in containers with stirrers.
(a) these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in the Appendix to this Annex, provided that these varieties are recognised as suitable for the production of quality sparkling wines bearing a protected designation of origin in the region whose name the quality sparkling wines bearing a protected designation of origin bear. By derogation, a quality aromatic sparkling wine bearing a protected designation of origin may be produced by using, as constituents of the cuvée, wines obtained from grapes of the "Glera" vine variety harvested in the regions of the designations of origin "Prosecco", "Conegliano-Valdobbiadene — Prosecco", "Colli Asolani — Prosecco" and "Asolo — Prosecco"; (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes; (c) the addition of expedition liqueur shall be prohibited; (d) the actual alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 6 % vol.; (e) the total alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 10 % vol.; (f) when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines bearing a protected designation of origin must have an excess pressure of not less than 3 bar; (g) notwithstanding point 6 of this Section, the duration of the process of producing quality aromatic sparkling wines bearing a protected designation of origin must not be less than one month.
(a) the increase in natural alcoholic strength by volume may only arise from the use of the products referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013; and (b) by derogation, Spain is authorised to permit the use of calcium sulphate for Spanish wines described by the traditional terms "vino generoso" or "vino generoso de licor" where this practice is traditional and provided that the sulphate content of the product so treated is not more than 2,5 g/l, expressed as potassium sulphate. These products may undergo additional acidification up to a maximum limit of 1,5 g/l.
(a) sweetening, subject to a declaration and registration requirement, where the products used have not been enriched with concentrated grape must, by means of: concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol., concentrated grape must, rectified concentrated grape must or must from raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, for Spanish wine described by the traditional expression "vino generoso de licor" and provided that the increase in the total alcoholic strength by volume of the wine in question is not greater than 8 % vol., concentrated grape must or rectified concentrated grape must for liqueur wines bearing the protected designation of origin "Madeira" and provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 8 % vol.;
(b) the addition of alcohol, distillate or spirits, as referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013, in order to compensate for losses due to evaporation during ageing; (c) ageing in vessels at a temperature not exceeding 50 o C, for liqueur wines bearing the protected designation of origin "Madeira".
(a) the natural alcoholic strength by volume of the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of a liqueur wine bearing a protected designation of origin may not be less than 12 % vol. However, some liqueur wines bearing a protected designation of origin on one of the lists given in Section A of Appendix 2 to this Annex may be obtained from: (i) grape must with a natural alcoholic strength by volume of not less than 10 % vol. in the case of liqueur wines bearing a protected designation of origin obtained by the addition of spirit obtained from wine or grape marc with a designation of origin, possibly from the same holding; or (ii) partially fermented grape must or, in the case of the second indent below, from wine with an initial natural alcoholic strength by volume of not less than: 11 % vol. in the case of liqueur wines bearing a protected designation of origin obtained by the addition of neutral alcohol, or of a distillate of wine with an actual alcoholic strength by volume of not less than 70 % vol., or of spirit of vinous origin, 10,5 % vol. for wines prepared from white grape must referred to in list 3 given in Section A of Appendix 2, 9 % vol. in the case of a Portuguese liqueur wine bearing the protected designation of origin "Madeira", the production of which is traditional and customary in accordance with the national legislation, which makes express provision for such a wine;
(b) the list of liqueur wines bearing a protected designation of origin having, notwithstanding point (3)(b) of Part II of Annex VII to Regulation (EU) No 1308/2013, a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national legislation applicable thereto before 1 January 1985 expressly so provides, is given in Section B of Appendix 2.
obtained from harvests at least 85 % of which are of the vine varieties listed in Appendix 3, derived from musts with an initial natural sugar content of at least 212 grams per litre, obtained by adding alcohol, distillate or spirits, as referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013 to the exclusion of any other enrichment.
made directly by producers harvesting the grapes and exclusively from their harvests of Muscatel, Grenache, Maccabeo or Malvoisie grapes; however, harvests which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above may be included provided these do not constitute more than 10 % of the total stock, obtained within the limit of a yield per hectare of 40 hl of grape must referred to in the first and fourth indents of point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, any greater yield resulting in the entire harvest ceasing to be eligible for the description "vin doux naturel", derived from a grape must as referred to above with an initial natural sugar content of at least 252 grams per litre, obtained, to the exclusion of any other enrichment, by the addition of alcohol of vinous origin amounting in pure alcohol to a minimum of 5 % of the volume of the grape must as referred to above used and a maximum represented by the lower of the following two proportions: either 10 % of the volume of the abovementioned grape must used, or, 40 % of the total alcoholic strength by volume of the finished product represented by the sum of the actual alcoholic strength by volume and the equivalent of the potential alcoholic strength by volume calculated on the basis of 1 % vol. of pure alcohol for 17,5 grams of residual sugar per litre.
obtained only from white grapes obtained from the Palomino de Jerez, Palomino fino, Pedro Ximénez, Verdejo, Zalema and Garrido Fino vine varieties, released to the market after it has been matured for an average of two years in oak barrels.
obtained from "vino generoso", as referred to in point 8, or from wine under flor capable of producing such a "vino generoso", to which has been added either must of raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, or rectified concentrated grape must or "vino dulce natural", released to the market after it has been matured for an average of two years in oak barrels.
(a) the practices and processes concerned meet the requirements of the third subparagraph of Article 80(1) and Article 80(3)(b) to (e) of Regulation (EU) No 1308/2013; (b) such practices and processes are applied to quantities not exceeding 50000 hectolitres per year for any one experiment;(c) the Member State concerned informs the Commission and the other Member States at the beginning of the experiment of the terms of each authorisation; (d) the processes shall be entered on the accompanying document referred to in Article 147(1) and in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
(a) red wine, white wine and the musts or wines suitable for yielding one of these categories of wine; (b) wines without a protected designation of origin and wines without protected geographical indication, wines with a protected designation of origin (PDO) and wines with a protected geographical indication (PGI) as well as musts or wines suitable for yielding one of these categories of wine.
(a) enrichment by the addition of concentrated grape must or rectified concentrated grape must; (b) sweetening.
(a) "Tokaji fordítás" or "Tokajský forditáš" shall be prepared by pouring must or wine on pressed "aszú"/"výber" pulp; (b) "Tokaji máslás" or "Tokajský mášláš" shall be prepared by pouring must or wine on the lees of "szamorodni"/"samorodné" or "aszú"/"výber".
(a) 8,0 % for zone A; (b) 8,5 % for zone B; (c) 9,0 % for zone C I; (d) 9,5 % for zone C II; (e) 10,0 % for zone C III.
| 1 | 2 | |
|---|---|---|
| Oenological processes | Conditions and limits of use | |
| 1 | Aeration or oxygenation | Only when using gaseous oxygen. |
| 2 | Heat treatments | Subject to the conditions set out in files 1.8 (1970), 2.2.4 (1988), 3.4.3 (1988) and 3.4.3.1 (1990) of the OIV Code of Oenological Practices. |
| 3 | Centrifugation and filtration with or without an inert filtering agent | Use of an inert filtering agent must not leave undesirable residues in the treated product. |
| 4 | Create an inert atmosphere | Only for the purpose to handle the product shielded from the air. |
| 5 | Elimination of sulphur dioxide by physical processes | Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must, rectified concentrated grape must or new wine still in fermentation. |
| 6 | Ion exchange resins | Only with grape must intended for the manufacture of rectified concentrated grape must. Subject to the conditions laid down in Appendix 3. |
| 7 | Bubbling | Only when using argon or nitrogen. |
| 8 | Flotation | Only when using nitrogen or carbon dioxide or by aerating. Subject to the conditions set out in file 2.1.14 (1999). |
| 9 | Discs of pure paraffin impregnated with allyl isothiocyanate | Only for the purpose to create a sterile atmosphere. In Italy permitted solely as long as it is in conformity with that country's legislation and only in containers holding more than 20 litres. The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological compounds. |
| 10 | Electrodialysis treatment | Only for the purpose to ensure the tartaric stabilisation of the wine. Only for partially fermented must for direct human consumption as such and for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 5 to this Annex. |
| 11 | Pieces of oak wood | In winemaking and ageing, including in the fermentation of fresh grapes and grape must. Subject to the conditions laid down in Appendix 7. |
| 12 | Correction of the alcohol content of wine | Correction only carried out with wine. Subject to the conditions laid down in Appendix 8. |
| 13 | Cation exchangers for tartaric stabilisation | Only for the tartaric stabilisation of partially fermented must for direct human consumption as such and of the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in file 3.3.3 (2011) of the OIV Code of Oenological Practices. It must also comply with Regulation (EC) No 1935/2004 of the European Parliament and of the Council |
| 14 | Electro-membranary treatment | Only for acidification or deacidification. Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EU) No 10/2011 |
| 15 | Cation exchangers for acidification | Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.4 (2012) and 3.1.1.5 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. |
| 16 | Membrane coupling | Only for the reduction in sugar content of musts as defined in point 10 of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 9. |
| 17 | Membrane contactors | Only for the purpose to manage the dissolved gas in wine. Only for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. The addition of carbon dioxide for the products defined in points (4), (5), (6) and (8) of Part II of that Annex is prohibited. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EC) No 10/2011 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in file 3.5.17 (2013) of the OIV Code of Oenological Practices. |
| 18 | Membrane technology coupled with activated carbon | Only for the purpose to reduce excess 4-ethylphenol and 4-ethylguaiacol in wines. Subject to the conditions laid down in Appendix 10. |
| 19 | Filter plates containing zeolite y-faujasite | Only for the purpose to adsorb haloanisoles. Subject to the conditions laid down in file 3.2.15 (2016) of the OIV Code of Oenological Practices. |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | |
|---|---|---|---|---|---|---|---|---|
| Substances/Activities | OIV Code of Oenological Practices | OIV Codex file reference as referred to in Article 9(1) | Additive | Processing aid/substance used as processing aid | Conditions and limits of use | Categories of wine products | ||
| 1 | Acidity regulators | |||||||
| 1.1 | Tartaric acid (L(+)-) | E 334/CAS 87-69-4 | COEI-1-LTARAC | x | Conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. Specifications for tartaric acid (L(+)-) laid down in point 2 of Appendix 1 to this Annex. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 1.2 | Malic acid (D,L-; L-) | E 296/- | COEI-1-ACIMAL | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.3 | Lactic acid | E 270/- | COEI-1-ACILAC | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.4 | Potassium L(+)-tartrate | E 336(ii)/CAS 921-53-9 | COEI-1-POTTAR | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.5 | Potassium bicarbonate | E 501(ii)/CAS 298-14-6 | COEI-1-POTBIC | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.6 | Calcium carbonate | E 170/CAS 471-34-1 | COEI-1-CALCAR | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 1.7 | Calcium tartrate | E 354/- | File 3.3.12 (1997) | COEI-1-CALTAR | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 1.8 | Calcium sulphate | E 516/- | File 2.1.3.1.1.1 (2017) | x | Conditions and limits laid down in point 2(b) of Section A of Annex III. Maximum use level: 2 g/l. | (3) | ||
| 1.9 | Potassium carbonate | E 501(i) | File 2.1.3.2.5 (2017); 3.1.2.2 (1979) | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 2 | Preservatives and antioxidants | |||||||
| 2.1 | Sulphur dioxide | E 220/CAS 7446-09-5 | COEI-1-SOUDIO | x | Limits (i.e. maximum quantity in the product placed on the market) as laid down in Section B of Annex I. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 2.2 | Potassium bisulphite | E 228/CAS 7773-03-7 | File 2.1.2 (1987) | COEI-1-POTBIS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 2.3 | Potassium metabisulphite | E 224/CAS 16731-55-8 | File 1.12 (2004), 3.4.4 (2003) | COEI-1-POTANH | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 2.4 | Potassium sorbate | E 202 | File 3.4.5 (1988) | COEI-1-POTSOR | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 2.5 | Lysozyme | E 1105 | File 2.2.6 (1997); 3.4.12 (1997) | COEI-1-LYSOZY | x | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 2.6 | L ascorbic acid | E 300 | File 1.11 (2001); 2.2.7 (2001); 3.4.7 (2001) | COEI-1-ASCACI | x | Maximum content in wine thus treated and placed on the market: 250 mg/l. Maximum 250 mg/l for each treatment. | Fresh grapes, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 2.7 | Dimethyldicarbonate (DMDC) | E242/CAS 4525-33-1 | File 3.4.13 (2001) | COEI-1-DICDIM | x | The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 3 | Sequestrants | |||||||
| 3.1 | Charcoal for oenological use | File 2.1.9 (2002); 3.5.9 (1970) | COEI-1-CHARBO | x | White wines, (2), (10), and (14) | |||
| 3.2 | Selective vegetal fibres | File 3.4.20 (2017) | COEI-1-FIBVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 4 | Activators for alcoholic and malolactic fermentation | |||||||
| 4.1 | Microcrystalline cellulose | E 460(i)/CAS 9004-34-6 | File 2.3.2 (2005), 3.4.21 (2015) | COEI-1-CELMIC | x | It must comply with the specifications laid down in the Annex to Regulation (EU) No 231/2012. | Fresh grapes, (2), (4), (5), (6), (7), (10), (11) and (12) | |
| 4.2 | Diammonium hydrogen phosphate | E 342/CAS 7783-28-0 | File 4.1.7 (1995) | COEI-1-PHODIA | x | Only for alcoholic fermentation. No more than 1 g/l (expressed in salts) | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7). | |
| 4.3 | Ammonium sulphate | E 517/CAS 7783-20-2 | File 4.1.7 (1995) | COEI-1AMMSUL | x | |||
| 4.4 | Ammonium bisulphite | -/CAS 10192-30-0 | COEI_1-AMMHYD | x | Only for alcoholic fermentation. No more than 0,2 g/l (expressed in salts) and up to the limits set in points 2.1 to 2.3. | Fresh grapes, (2), (10), (11), (12) and (13) | ||
| 4.5 | Thiamine hydrochloride | -/CAS 67-03-8 | File 2.3.3 (1976); 4.1.7 (1995) | COEI-1-THIAMIN | x | Only for alcoholic fermentation. | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7) | |
| 4.6 | Yeast autolysates | -/- | File 2.3.2 (2005); 3.4.21 (2015) | COEI-1-AUTLYS | x | Fresh grapes, (2), (10), (11), (12) and (13) | ||
| 4.7 | Yeast cell walls | -/- | File 2.3.4 (1988); 3.4.21 (2015) | COEI-1-YEHULL | x | Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 4.8 | Inactivated yeasts | -/- | File 2.3.2 (2005); 3.4.21 (2015) | COEI-1-INAYEA | x | Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 4.9 | Inactivated yeasts with guaranteed glutathione levels | -/- | File 2.2.9 (2017) | COEI-1-LEVGLU | x | Only for alcoholic fermentation. | Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 5 | Clarifying agents | |||||||
| 5.1 | Edible gelatine | -/CAS 9000-70-8 | File 2.1.6 (1997); 3.2.1 (2011) | COEI-1-GELATI | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.2 | Wheat protein | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 5.3 | Peas protein | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 5.4 | Potatoes protein | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 5.5 | Isinglass | File 3.2.1 (2011) | COEI-1-COLPOI | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 5.6 | Casein | -/CAS 9005-43-0 | File 2.1.16 (2004) | COEI-1-CASEIN | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.7 | Potassium caseinates | -/CAS 68131-54-4 | File 2.1.15 (2004); 3.2.1 (2011) | COEI-1-POTCAS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.8 | Egg albumin | -/CAS 9006-59-1 | File 3.2.1 (2011) | COEI-1-OEUALB | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 5.9 | Bentonite | E 558/- | File 2.1.8 (1970); 3.3.5 (1970) | COEI-1-BENTON | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.10 | Silicon dioxide (gel or colloidal solution) | E 551/- | File 2.1.10 (1991); 3.2.1 (2011); 3.2.4 (1991) | COEI-1-DIOSIL | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.11 | Kaolin | -/CAS 1332-58-7 | File 3.2.1 (2011) | COEI-1-KAOLIN | x | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 5.12 | Tannins | File 2.1.7 (1970); 2.1.17 (2004); 3.2.6 (1970); 3.2.7 (2004); 4.1.8 (1981); 4.3.2 (1981) | COEI-1-TANINS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16) | |||
| 5.13 | Chitosan derived from | -/CAS 9012-76-4 | File 2.1.22 (2009); 3.2.1 (2011); 3.2.12 (2009) | COEI-1-CHITOS | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.14 | Chitin-glucan derived from | Chitin: CAS 1398-61-4; Glucan: CAS 9041-22-9. | File 2.1.23 (2009); 3.2.1 (2011); 3.2.13 (2009) | COEI-1-CHITGL | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.15 | Yeast protein extracts | -/- | File 2.1.24 (2011); 3.2.14 (2011); 3.2.1 (2011) | COEI-1-EPLEV | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 5.16 | Polyvinylpolypyrrolidone | E 1202/CAS 25249-54-1 | File 3.4.9 (1987) | COEI-1-PVPP | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16) | ||
| 5.17 | Calcium alginate | E 404/CAS 9005-35-0 | File 4.1.8 (1981) | COEI-1-ALGIAC | x | Only in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging. | (4), (5), (6), (7), (8) and (9) | |
| 5.18 | Potassium alginate | E 402/CAS 9005-36-1 | File 4.1.8 (1981) | COEI-1-POTALG | x | Only in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging. | (4), (5), (6), (7), (8) and (9) | |
| 6 | Stabilising agents | |||||||
| 6.1 | Potassium hydrogen tartrate | E336(i)/CAS 868-14-4 | File 3.3.4 (2004) | COEI-1-POTBIT | x | Only to assist the precipitation of tartaric salts. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.2 | Calcium tartrate | E354/- | File 3.3.12 (1997) | COEI-1-CALTAR | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.3 | Citric acid | E 330 | File 3.3.8 (1970); 3.3.1 (1970) | COEI-1-CITACI | x | Maximum content in wine thus treated and placed on the market: 1 g/l | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.4 | Tannins | -/- | 3.3.1 (1970); | COEI-1-TANINS | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 6.5 | Potassium ferrocyanide | E 536/- | File 3.3.1 (1970) | COEI-1-POTFER | x | Subject to the conditions laid down in Appendix 4 to this Annex. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.6 | Calcium phytate | -/CAS 3615-82-5 | File 3.3.1 (1970) | COEI-1-CALPHY | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.7 | Metatartaric acid | E 353/- | File 3.3.7 (1970) | COEI-1-METACI | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.8 | Gum arabic | E 414/CAS 9000-01-5 | File 3.3.6 (1972) | COEI-1-GOMARA | x | Quantum satis | partially fermented must for direct human consumption as such,(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 6.9 | Tartaric acid D, L- or its neutral salt of potassium | -/CAS 133-37-9 | File 2.1.21 (2008); 3.4.15 (2008) | COEI-1-DLTART | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.10 | Yeast mannoproteins | -/- | File 3.3.13 (2005) | COEI-1-MANPRO | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 6.11 | Carboxymethylcellulose | E466/- | File 3.3.14 (2008) | COEI-1-CMC | x | Only to ensure tartaric stabilisation. | Vins blancs, (4), (5), (6), (7), (8), (9) | |
| 6.12 | Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP) | -/CAS 87865-40-5 | File 2.1.20 (2014); 3.4.14 (2014) | COEI-1-PVIPVP | x | The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 6.13 | Potassium polyaspartate | E 456/CAS 64723-18-8 | File 3.3.15 (2016) | COEI-1-POTASP | x | Only to contribute to the tartaric stabilisation. | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 7 | Enzymes | |||||||
| 7.1 | Urease | EC 3.5.1.5 | File 3.4.11 (1995) | COEI-1-UREASE | x | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | ||
| 7.2 | Pectin lyases | EC 4.2.2.10 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPLY | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.3 | Pectin methylesterase | EC 3.1.1.11 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPME | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.4 | Polygalacturonase | EC 3.2.1.15 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPGA | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.5 | Hemicellulase | EC 3.2.1.78 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTGHE | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.6 | Cellulase | EC 3.2.1.4 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTCEL | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.7 | Betaglucanase | EC 3.2.1.58 | File 3.2.10 (2004) | COEI-1-BGLUCA | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 7.8 | Glycosidase | EC 3.2.1.20 | File 2.1.19 (2013); 3.2.9 (2013) | COEI-1-GLYCOS | x | Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 8 | Gases and packaging gases | |||||||
| 8.1 | Argon | E 938/CAS 7440-37-1 | File 2.2.5 (1970); 3.2.3 (2002) | COEI-1-ARGON | x | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 8.2 | Nitrogen | E 941/CAS 7727-37-9 | File 2.1.14 (1999);2.2.5 (1970); 3.2.3 (2002) | COEI-1-AZOTE | x | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |
| 8.3 | Carbon dioxide | E 290/CAS 124-38-9 | File 1.7 (1970); 2.1.14 (1999); 2.2.3 (1970); 2.2.5 (1970); 2.3.9 (2005); 4.1.10 (2002) | COEI-1-DIOCAR | x | x | In the case of still wines the maximum carbon dioxide content in the wine so treated and placed on the market is 3 g/l, while the excess pressure caused by the carbon dioxide must be less than 1 bar at a temperature of 20 °C. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
| 8.4 | Gaseous oxygen | E 948/CAS 17778-80-2 | File 2.1.1 (2016); 3.5.5 (2016) | COEI-1-OXYGEN | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 9 | Fermentation agents | |||||||
| 9.1 | Yeasts for wine production | -/- | File 2.3.1 (2016); 4.1.8 (1981) | COEI-1-LESEAC | x | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7) | ||
| 9.2 | Lactic acid bacteria | -/- | File 3.1.2 (1979); 3.1.2.3 (1980) | COEI-1-BALACT | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16) | ||
| 10 | Correction of defects | |||||||
| 10.1 | Copper sulphate, pentahydrate | -/CAS 7758-99-8 | File 3.5.8 (1989) | COEI-1-CUISUL | x | No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 10.2 | Copper citrate | -/CAS 866-82-0 | File 3.5.14 (2008) | COEI-1-CUICIT | x | No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l. | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |
| 10.3 | Chitosan derived from | -/CAS 9012-76-4 | File 3.4.16 (2009) | COEI-1-CHITOS | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 10.4 | Chitin-glucan derived from | Chitin: CAS 1398-61-4; Glucan: CAS 9041-22-9. | File 3.4.17 (2009) | COEI-1-CHITGL | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | ||
| 10.5 | Inactivated yeasts | -/- | COEI-1-INAYEA | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
| 11 | Other practices | |||||||
| 11.1 | Aleppo pine resin | -/- | x | Subject to the conditions laid down in Appendix 2 to this Annex. | (2), (10), (11) | |||
| 11.2 | Fresh lees | -/- | x | Only in dry wines. Fresh lees are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine. Quantities not exceeding 5 % of the volume of product treated. | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) | |||
| 11.3 | Caramel | E 150 a-d/- | File 4.3 (2007) | COEI-1-CARAMEL | x | To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008. | (3) | |
| 11.4 | Allyl isothiocyanate | -/57-06-7 | x | Only for partially fermented must for direct human consumption as such, and wine. | ||||
| 11.5 | Inactivated yeasts | -/- | COEI-1-INAYEA | x | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) | |||
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, Nahe, Rheinhessen, Pfalz, Moselle luxembourgeoise.
calcium tartrate (1.7) potassium tartrate (1.4) potassium hydrogen tartrate (6.1) metatartaric acid (6.7).
(a) in the geographical territory of Greece; (b) using grape must from grape varieties, areas of production and winemaking areas as specified in Greek national provisions in force at 31 December 1980 ;(c) 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.
4.1. Distilled water or deionised water of equivalent purity. 4.2. Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute ethanol with 85 parts of water (point 4.1). 4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of glacial acetic acid with 95 parts of water (point 4.1).
5.1. Ion exchange chromatography columns. 5.2. Measuring cylinders, capacity 2 l. 5.3. Evaporating dishes capable of withstanding a muffle furnace at 850 °C. 5.4. Drying oven, thermostatically controlled at 105 ± 2 °C. 5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C. 5.6. Analytical balance, accurate to 0,1 mg. 5.7. Evaporator, hot plate or infra-red evaporator.
6.1. Add to each of three separate ion exchange chromatography columns (point 5.1) 50 ml of the ion exchange resin to be tested, washed and treated in accordance with the manufacturer's directions for preparing resins for use with food. 6.2. For the anionic resins, pass the three extracting solvents (points 4.1, 4.2 and 4.3) separately through the prepared columns (point 6.1) at a flow rate of 350 to 450 ml/h. Discard the first litre of eluate in each case and collect the next two litres in measuring cylinders (point 5.2). For the cationic resins, pass only solvents referred to in points 4.1 and 4.2 through the columns prepared for this purpose. 6.3. Evaporate the three eluates over a hotplate or with an infrared evaporator (point 5.7) in separate evaporating dishes (point 5.3) which have been previously cleaned and weighed (m0). Place the dishes in an oven (point 5.4) and dry to constant weight (m1). 6.4. After recording the constant weight (point 6.3), place the evaporating dish in the muffle furnace (point 5.5) and ash to constant weight (m2). 6.5. Calculate the organic matter extracted (point 7.1). If the result is greater than 1 mg/l, carry out a blank test on the reagents and recalculate the weight of organic matter extracted.
7.1. Formula and calculation of results The organic matter extracted from ion exchange resins, in mg/l, is given by: 500 (m1 – m2) where m1 and m2 are expressed in grams. The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by: 500 (m1 – m2 – m3 + m4) where m1, m2, m3 and m4 are expressed in grams. 7.2. The difference in the results between two parallel determinations carried out on the same sample must not exceed 0,2 mg/l.
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 I to Regulation (EU) No 10/2011, the user of the electrodialysis equipment must show that the membranes used meet the above requirements and that any replacements have been carried out 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 Regulation (EU) No 10/2011, 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 under the responsibility of an oenologist or qualified technician.
| Loss on drying | Less than 10 % |
|---|---|
| Heavy metals | Less than 30 ppm |
| Pb | Less than 10 ppm |
| As | Less than 2 ppm |
| Total coliforms | Absent |
| Absent in 25 g sample | |
| Aerobic count | Less than 5 × 10 |
(1) The objectives may be achieved by separation techniques applied separately or in combination. (2) The wines treated must have no organoleptic faults and must be suitable for direct human consumption. (3) Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Part I of Annex VIII to Regulation (EU) No 1308/2013 has been applied to one of the wine products used in the preparation of the wine in question. (4) The alcohol content may be reduced by a maximum of 20 % and the total alcoholic strength by volume of the final product must comply with that defined in point (a) of the second paragraph of point (1) of Part II of Annex VII to Regulation (EU) No 1308/2013. (5) The treatment is to be carried out under the responsibility of an oenologist or qualified technician. (6) The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (7) The Member States may require this treatment to be notified in advance to the competent authorities.
(1) The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must. (2) The processes must allow the content of must constituents other than the sugars to be preserved. (3) The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them. (4) The treatment must not be used in conjunction with one of the enrichment operations provided for in Part I of Annex VIII to Regulation (EU) No 1308/2013. (5) The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought. (6) The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane's cut-off threshold. This stage may be carried out by ultrafiltration. (7) The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis. The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must. (8) The treatment must be carried out under the responsibility of an oenologist or qualified technician. (9) The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.
(1) The treatment is to be carried out under the responsibility of an oenologist or qualified technician. (2) The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (3) The membranes used must comply with the requirements of Regulations (EC) No 1935/2004 and (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.
(a) 150 milligrams per litre for red wines; (b) 200 milligrams per litre for white and rosé wines.
(a) 200 milligrams per litre for red wines; (b) 250 milligrams per litre for white and rosé wines; (c) 300 milligrams per litre for: wines entitled to the description "Spätlese" in accordance with Union provisions, white wines entitled to one of the following protected designations of origin: Bordeaux supérieur, Graves de Vayres, Côtes de Bordeaux-Saint-Macaire for the wines so-called "moelleux", Premières Côtes de Bordeaux, Côtes de Bergerac, Côtes de Montravel, Gaillac followed by the terms "doux" or "vendanges tardives", Rosette and Savennières, white wines entitled to the protected designations of origin Allela, Navarra, Penedès, Tarragona and Valencia and wines entitled to a protected designation of origin from the Comunidad Autónoma del País Vasco and described as "vendimia tardia", sweet wines entitled to the protected designation of origin "Binissalem-Mallorca", wines produced from overripe grapes and from raisined grapes entitled to the protected designation of origin "Málaga" with a residual sugar content equal to or more than 45 g/l, wines originating in the United Kingdom produced in accordance with UK legislation where the sugar content is more than 45 g/l, wines from Hungary bearing the protected designation of origin "Tokaji" and described in accordance with Hungarian provisions as "Tokaji édes szamorodni" or "Tokaji szàraz szamorodni", wines entitled to one of the following protected designations of origin: Loazzolo, Alto Adige and Trentino described by the terms or one of the terms: "passito" or "vendemmia tardiva", wines entitled to the protected designation of origin: "Colli orientali del Friuli" accompanied by the term "Picolit", wines entitled to the protected designations of origin "Moscato di Pantelleria naturale" and "Moscato di Pantelleria", wines from the Czech Republic entitled to the description "pozdní sběr", wines from Slovakia entitled to a protected designation of origin and described by the term "neskorý zber" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajské samorodné suché" or "Tokajské samorodné sladké", wines from Slovenia entitled to a protected designation of origin and described by the term "vrhunsko vino ZGP — pozna trgatev", white wines with the following protected geographical indications, with a total alcoholic strength by volume of more than 15 % vol. and a sugar content of more than 45 g/l: Franche-Comté, Coteaux de l'Auxois, Saône-et-Loire, Coteaux de l'Ardèche, Collines rhodaniennes, Comté Tolosan, Côtes de Gascogne, Gers, Lot, Côtes du Tarn, Corrèze, Ile de Beauté, Oc, Thau, Val de Loire, Méditerranée, Comtés rhodaniens, Côtes de Thongue, Côte Vermeille, Agenais, Landes, Allobrogie, Var,
sweet wines originating in Greece with an actual alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Athos — Mont Athos — Άγιο Όρος Άθως), Αργολίδα (Αrgolida), Αχαΐα (Achaia), Επανομή (Epanomi), Κυκλάδες (Cyclades), Λακωνία (Lakonia), Πιερία (Pieria), Τύρναβος (Tyrnavos), Φλώρινα (Florina),
sweet wines originating in Cyprus with an actual alcoholic strength by volume equal to or less than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to the protected designation of origin Κουμανδαρία (Commandaria), sweet wines originating in Cyprus produced from overripe grapes or from raisined grapes with a total alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: Τοπικός Οίνος Λεμεσός (Regional wine of Lemesos), Τοπικός Οίνος Πάφος (Regional wine of Pafos), Τοπικός Οίνος Λάρνακα (Regional wine of Larnaka), Τοπικός Οίνος Λευκωσία (Regional wine of Lefkosia),
wines originating in Malta with a total alcoholic strength by volume greater than or equal to 13,5 % vol. and a sugar content greater than or equal to 45 g/l and entitled to the protected designation of origin "Malta" and "Gozo", wines from Croatia entitled to a protected designation of origin and described by the term "kvalitetno vino KZP — desertno vino" or "vrhunsko vino KZP — desertno vino" where the sugar content is more than 50 g/l or "vrhunsko vino KZP — kasna berba"; wines from raisined grapes bearing the protected designation of origin "Ponikve", where the sugar content is more than 50 g/l, wines bearing the protected designation of origin "Muškat momjanski/Moscato di Momiano" described by the terms "kvalitetno vino KZP — desertno vino" or "vrhunsko vino KZP — desertno vino" where the sugar content is more than 50 g/l;
(d) 350 milligrams per litre for: wines entitled to the description "Auslese" in accordance with Union provisions, Romanian white wines entitled to one of the following protected designations of origin: Murfatlar, Cotnari, Târnave, Pietroasa, Valea Călugărească, wines from the Czech Republic entitled to the description "výběr z hroznů", wines from Slovakia entitled to a protected designation of origin and described by the term "výber z hrozna" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajský másláš" or "Tokajský forditáš", wines from Slovenia entitled to a protected designation of origin and described by the term "vrhunsko vino ZGP — izbor", wines entitled to the traditional expression "Késői szüretelésű bor", wines from Italy of the "aleatico" type entitled to the protected designation of origin "Pergola" and the traditional expression "passito", wines from Croatia entitled to a protected designation of origin and described by the term "vrhunsko vino KZP — izborna berba", wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as "Válogatott szüretelésű bor" or "Főbor";
(e) 400 milligrams per litre for: wines entitled to the descriptions "Beerenauslese", "Ausbruch", "Ausbruchwein", "Trockenbeerenauslese", "Strohwein", "Schilfwein" and "Eiswein" in accordance with Union provisions, white wines entitled to one of the following protected designations of origin: Sauternes, Barsac, Cadillac, Cérons, Loupiac, Sainte-Croix- du-Mont, Monbazillac, Bonnezeaux, Quarts de Chaume, Coteaux du Layon, Coteaux de l'Aubance, Graves Supérieures, Sainte-Foy Bordeaux, Haut-Montravel, Saussignac, Jurançon except where followed by the term "sec", Anjou-Coteaux de la Loire, Coteaux du Layon followed by the name of the commune of origin, Chaume, Coteaux de Saumur, Coteaux du Layon followed by the term premier cru and completed by the complementary geographical denomination Chaume, Pacherenc du Vic Bilh except where followed by the term "sec", Alsace et Alsace grand cru followed by the term "vendanges tardives" or "sélection de grains nobles", sweet wines originating in Greece produced from overripe grapes and from raisined grapes with a residual sugar content, expressed as sugar, equal to or more than 45 g/l and entitled to one of the following protected designations of origin: Δαφνές (Dafnes), Λήμνος (Limnos), Malvasia Πάρος (Malvasia Paros), Malvasia Σητείας (Malvasia Sitia), Malvasia Χάνδακας — Candia, Μονεμβασία- Malvasia (Monemvasia — Malvasia), Μοσχάτος Κεφαλληνίας (Muscat of Kefalonia — Muscat de Céphalonie), Μοσχάτος Λήμνου (Muscat of Limnos), Μοσχάτο Πατρών (Muscat of Patra), Μοσχάτος Ρίου Πάτρας (Muscat of Rio Patra), Μοσχάτος Ρόδου (Muscat of Rodos), Νεμέα (Nemea), Σάμος (Samos), Σαντορίνη (Santorini), Σητεία (Sitia),
and sweet wines originating in Greece produced from overripe grapes and from raisined grapes entitled to one of the following protected geographical indications: Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Athos — Mont Athos — Άγιο Όρος Άθως), Αιγαίο Πέλαγος (Aegean Sea — Aigaio Pelagos), Δράμα (Drama), Ηράκλειο (Iraklio), Καστοριά (Kastoria), Κρήτη (Crete), Μακεδονία (Macedonia), Ρέθυμνο (Rethimno), Σιάτιστα (Siatista), Στερεά Ελλάδα (Sterea Ellada), Χανιά (Chania),
wines from the Czech Republic entitled to the descriptions "výběr z bobulí", "výběr z cibéb", "ledové víno" or "slámové víno", wines from Slovakia entitled to a protected designation of origin and described by the terms "bobuľový výber", "hrozienkový výber", "cibébový výber", "ľadové víno" or "slamové víno" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajský výber", "Tokajská esencia" or "Tokajská výberová esencia", wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as "Tokaji máslás", "Tokaji fordítás", "Tokaji aszúeszencia", "Tokaji eszencia", "Tokaji aszú" or "Töppedt szőlőből készült bor" or "Jégbor", wines entitled to the protected designation of origin "Albana di Romagna" and described by the term "passito", Luxembourg wines entitled to a protected designation of origin and described by the terms "vendanges tardives", "vin de glace" or "vin de paille", wines from Portugal entitled to a protected designation of origin or a protected geographical indication and to the statement "colheita tardia", wines from Slovenia entitled to a protected designation of origin and described by the terms "vrhunsko vino ZGP — jagodni izbor", "vrhunsko vino ZGP — ledeno vino" or "vrhunsko vino ZGP — suhi jagodni izbor", wines originating in Canada entitled to the description "Icewine", wines from Croatia entitled to a protected designation of origin and described by the term "vrhunsko vino KZP — izborna berba bobica", "vrhunsko vino KZP — izborna berba prosušenih bobica" or "vrhunsko vino KZP — ledeno vino".
(a) 150 mg/l where the sugar content is less than 5 g/l; (b) 200 mg/l where the sugar content is not less than 5 g/l.
(a) 185 mg/l for all categories of quality sparkling wine; and (b) 235 mg/l for other sparkling wines.
(a) 18 milliequivalents per litre for partially fermented grape must; (b) 18 milliequivalents per litre for white and rosé wines; or (c) 20 milliequivalents per litre for red wines.
(a) to products from grapes harvested within the Union, at the production stage and at all stages of marketing; (b) to partially fermented grape must and wines originating in third countries, at all stages following their entry into the geographical territory of the Union.
(a) for certain wines bearing a protected designation of origin or a protected geographical indication: where they have been aged for a period of at least two years, or where they have been produced according to particular methods;
(b) for wines with a total alcoholic strength by volume of at least 13 % vol.
(a) grape must; (b) concentrated grape must; (c) rectified concentrated grape must.
(a) in accordance with the conditions and limits laid down in this Annex; (b) within the region in which the wine was produced or within an area in immediate proximity.
(a) "tirage liqueur" means the product added to the cuvée to provoke secondary fermentation; (b) "expedition liqueur" means the product added to sparkling wines to give them special taste qualities.
sucrose, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, wine, or a mixture thereof,
(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: (i) 3 % vol. for a cuvée comprising constituents from wine-growing zone A; (ii) 2 % vol. for a cuvée comprising constituents from wine-growing zone B; (iii) 1,5 % vol. for a cuvée comprising constituents from wine-growing zone C;
(e) the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.
(a) the tirage liqueur intended for their preparation may contain only: grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, or sucrose and wine;
(b) the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.
(a) sucrose; (b) concentrated grape must; (c) rectified concentrated grape must; (d) grape must or partially fermented grape must; or (e) wine.
points 1 to 10 of Section A, point 3 of Section C for the actual alcoholic strength, point 5 of Section C for the minimum excess pressure and points 6 and 7 of Section C for the minimum length of the production process, without prejudice to point 4(d) of Section B of this Annex,
(a) except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained in the list given in the Appendix to this Annex. However, quality aromatic sparkling wine may be produced in the traditional way by using, as constituents of the cuvée, wines obtained from grapes of the "Glera" variety harvested in the regions of Veneto and Friuli-Venezia Giulia; (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes; (c) the addition of expedition liqueur shall be prohibited; (d) the length of the production process for quality aromatic sparkling wines may not be less than one month.
9,5 % vol. in wine-growing zones C III, 9 % vol. in other wine-growing zones.
(a) sucrose; (b) concentrated grape must; (c) rectified concentrated grape must;
(a) grape must; (b) partially fermented grape must; (c) wine;
(a) six months where the fermentation process designed to make the wines sparkling takes place in closed tanks; (b) nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.
90 days, 30 days if the fermentation takes place in containers with stirrers.
(a) these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in the Appendix to this Annex, provided that these varieties are recognised as suitable for the production of quality sparkling wines bearing a protected designation of origin in the region whose name the quality sparkling wines bearing a protected designation of origin bear. By derogation, a quality aromatic sparkling wine bearing a protected designation of origin may be produced by using, as constituents of the cuvée, wines obtained from grapes of the "Glera" vine variety harvested in the regions of the designations of origin "Prosecco", "Conegliano-Valdobbiadene — Prosecco", "Colli Asolani — Prosecco" and "Asolo — Prosecco"; (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes; (c) the addition of expedition liqueur shall be prohibited; (d) the actual alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 6 % vol.; (e) the total alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 10 % vol.; (f) when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines bearing a protected designation of origin must have an excess pressure of not less than 3 bar; (g) notwithstanding point 6 of this Section, the duration of the process of producing quality aromatic sparkling wines bearing a protected designation of origin must not be less than one month.
(a) the increase in natural alcoholic strength by volume may only arise from the use of the products referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013; and (b) by derogation, Spain is authorised to permit the use of calcium sulphate for Spanish wines described by the traditional terms "vino generoso" or "vino generoso de licor" where this practice is traditional and provided that the sulphate content of the product so treated is not more than 2,5 g/l, expressed as potassium sulphate. These products may undergo additional acidification up to a maximum limit of 1,5 g/l.
(a) sweetening, subject to a declaration and registration requirement, where the products used have not been enriched with concentrated grape must, by means of: concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol., concentrated grape must, rectified concentrated grape must or must from raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, for Spanish wine described by the traditional expression "vino generoso de licor" and provided that the increase in the total alcoholic strength by volume of the wine in question is not greater than 8 % vol., concentrated grape must or rectified concentrated grape must for liqueur wines bearing the protected designation of origin "Madeira" and provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 8 % vol.;
(b) the addition of alcohol, distillate or spirits, as referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013, in order to compensate for losses due to evaporation during ageing; (c) ageing in vessels at a temperature not exceeding 50 o C, for liqueur wines bearing the protected designation of origin "Madeira".
(a) the natural alcoholic strength by volume of the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of a liqueur wine bearing a protected designation of origin may not be less than 12 % vol. However, some liqueur wines bearing a protected designation of origin on one of the lists given in Section A of Appendix 2 to this Annex may be obtained from: (i) grape must with a natural alcoholic strength by volume of not less than 10 % vol. in the case of liqueur wines bearing a protected designation of origin obtained by the addition of spirit obtained from wine or grape marc with a designation of origin, possibly from the same holding; or (ii) partially fermented grape must or, in the case of the second indent below, from wine with an initial natural alcoholic strength by volume of not less than: 11 % vol. in the case of liqueur wines bearing a protected designation of origin obtained by the addition of neutral alcohol, or of a distillate of wine with an actual alcoholic strength by volume of not less than 70 % vol., or of spirit of vinous origin, 10,5 % vol. for wines prepared from white grape must referred to in list 3 given in Section A of Appendix 2, 9 % vol. in the case of a Portuguese liqueur wine bearing the protected designation of origin "Madeira", the production of which is traditional and customary in accordance with the national legislation, which makes express provision for such a wine;
(b) the list of liqueur wines bearing a protected designation of origin having, notwithstanding point (3)(b) of Part II of Annex VII to Regulation (EU) No 1308/2013, a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national legislation applicable thereto before 1 January 1985 expressly so provides, is given in Section B of Appendix 2.
obtained from harvests at least 85 % of which are of the vine varieties listed in Appendix 3, derived from musts with an initial natural sugar content of at least 212 grams per litre, obtained by adding alcohol, distillate or spirits, as referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013 to the exclusion of any other enrichment.
made directly by producers harvesting the grapes and exclusively from their harvests of Muscatel, Grenache, Maccabeo or Malvoisie grapes; however, harvests which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above may be included provided these do not constitute more than 10 % of the total stock, obtained within the limit of a yield per hectare of 40 hl of grape must referred to in the first and fourth indents of point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, any greater yield resulting in the entire harvest ceasing to be eligible for the description "vin doux naturel", derived from a grape must as referred to above with an initial natural sugar content of at least 252 grams per litre, obtained, to the exclusion of any other enrichment, by the addition of alcohol of vinous origin amounting in pure alcohol to a minimum of 5 % of the volume of the grape must as referred to above used and a maximum represented by the lower of the following two proportions: either 10 % of the volume of the abovementioned grape must used, or, 40 % of the total alcoholic strength by volume of the finished product represented by the sum of the actual alcoholic strength by volume and the equivalent of the potential alcoholic strength by volume calculated on the basis of 1 % vol. of pure alcohol for 17,5 grams of residual sugar per litre.
obtained only from white grapes obtained from the Palomino de Jerez, Palomino fino, Pedro Ximénez, Verdejo, Zalema and Garrido Fino vine varieties, released to the market after it has been matured for an average of two years in oak barrels.
obtained from "vino generoso", as referred to in point 8, or from wine under flor capable of producing such a "vino generoso", to which has been added either must of raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, or rectified concentrated grape must or "vino dulce natural", released to the market after it has been matured for an average of two years in oak barrels.