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
Article 1
Scope
Article 2
Wine-growing areas where wines may have a maximum total alcoholic strength of 20 % vol.
Article 3
Authorised oenological practices
Article 4
Experimental use of new oenological practices
Article 5
Oenological practices applicable to categories of sparkling wines
Article 6
Oenological practices applicable to liqueur wines
Article 7
Definition of coupage
Article 8
General rules on blending and coupage
Article 9
The purity and identification specifications of substances used in oenological practices
Article 10
Conditions governing the holding, circulation and use of products not complying with Article 80 of Regulation (EU) No 1308/2013 or this Regulation
Article 11
General rules applicable to the enrichment, acidification and deacidification of products other than wine
Article 12
Pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber’ pulp
Article 13
Fixing a minimum percentage of alcohol for by-products
Article 14
Disposal of by-products
Article 15
Transitional arrangements
Article 16
Repeal
Article 17
Entry into force
ANNEX I
PART A
AUTHORISED OENOLOGICAL PRACTICES
|
1 |
2 |
|
Oenological processes |
Conditions and limits of use(1) |
1 |
Aeration or oxygenation |
Only when using gaseous oxygen. |
2 |
Heat treatments |
Subject to the conditions set out in files 1.8 (1970), 2.4.4 (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(2) and with the national provisions adopted for the implementation thereof. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. |
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(3) and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.3 (2010), 2.1.3.2.4 (2012), 3.1.1.4 (2010), 3.1.2.3 (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. |
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 |
E number and/or CAS number |
OIV Code of Oenological Practices(4) |
OIV Codex file reference as referred to in Article 9(1) |
Additive |
Processing aid/substance used as processing aid(5) |
Conditions and limits of use(6) |
Categories of wine products(7) |
1 |
Acidity regulators |
|||||||
1.1 |
Tartaric acid (L(+)-) |
E 334/CAS 87-69-4 |
File 2.1.3.1.1 (2001); 3.1.1.1 (2001) |
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/- |
File 2.1.3.1.1 (2001); 3.1.1.1 (2001) |
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/- |
File 2.1.3.1.1 (2001); 3.1.1.1 (2001) |
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 |
File 2.1.3.2.2 (1979); 3.1.2.2 (1979) |
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 |
File 2.1.3.2.2 (1979); 3.1.2.2 (1979) |
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 |
File 2.1.3.2.2 (1979); 3.1.2.2 (1979) |
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 |
File 1.12 (2004); 2.1.2 (1987); 3.4.4 (2003) |
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)(8) or 0,3 g/l for the second fermentation of sparkling wines. |
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(5) |
|
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(5) |
|
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(5) |
|
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(5) |
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(5) |
|
(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(5) |
|
(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(5) |
|
(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(5) |
|
(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(5) |
|
(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(5) |
|
(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(5) |
|
(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 Aspergillus niger |
-/CAS 9012-76-4 |
File 2.1.22 (2009); 3.2.1 (2011); 3.2.12 (2009); 3.2.1 (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 Aspergillus niger |
Chitin: CAS 1398-61-4; Glucan: CAS 9041-22-9. |
File 2.1.23 (2009); 3.2.1 (2011); 3.2.13 (2009); 3.2.1 (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 |
For red wines, no more than 8 g/hl 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) |
6.7 |
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 |
Only for precipitating excess calcium. 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) |
6.10 |
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(9) |
|||||||
7.1 |
Urease |
EC 3.5.1.5 |
File 3.4.11 (1995) |
COEI-1-UREASE |
|
x |
Only to reduce the level of urea in the wine. Subject to the conditions laid down in Appendix 6 to this Annex. |
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(10) |
|||||||
8.1 |
Argon |
E 938/CAS 7440-37-1 |
File 2.2.5 (1970); 3.2.3 (2002) |
COEI-1-ARGON |
x(10) |
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(10) |
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(10) |
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(5) |
|
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(5) |
|
(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 Aspergillus niger |
-/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 Aspergillus niger |
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(5) |
|
(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(5) |
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 to impregnate discs of pure paraffin. See Table 1. No trace of allyl isothiocyanate must be present in the wine. |
Only for partially fermented must for direct human consumption as such, and wine. |
11.5 |
Inactivated yeasts |
-/- |
|
COEI-1-INAYEA |
|
x(5) |
|
(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
Appendix 1
Tartaric acid (L(+)-) and derived products
Appendix 2
Aleppo pine resin
Appendix 3
Ion exchange resins
1. SCOPE AND AREA OF APPLICATION
2. DEFINITION
3. PRINCIPLE
4. REAGENTS
5. APPARATUS
6. PROCEDURE
7. EXPRESSION OF THE RESULTS
Appendix 4
Potassium ferrocyanide
Calcium phytate
DL tartaric acid
Appendix 5
Requirements for electrodialysis treatment
1. MEMBRANE REQUIREMENTS
2. MEMBRANE UTILISATION REQUIREMENTS
Appendix 6
Requirements for urease
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 |
Salmonella spp |
Absent in 25 g sample |
Aerobic count |
Less than 5 × 104 cells/g |
Appendix 7
Requirements for pieces of oak wood
PURPOSE, ORIGIN AND AREA OF APPLICATION
LABELLING
DIMENSIONS
PURITY
Appendix 8
Requirements for treatment to correct the alcohol content of wines
Appendix 9
Requirements for treatment to reduce the sugar content of musts by membrane coupling
Appendix 10
Requirements for the treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol
PART B
THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES
A. THE SULPHUR DIOXIDE CONTENT OF WINES
B. THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES
C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES
PART C
THE MAXIMUM VOLATILE ACID CONTENT OF WINES
PART D
LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES
ANNEX II
AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES
A.
Sparkling wine
B.
Quality sparkling wine
C.
Sparkling wines and quality sparkling wines bearing a protected designation of origin
Appendix
List of wine grape varieties which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines bearing a protected designation of origin
ANNEX III
AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION
A.
Liqueur wines
B.
Liqueur wines bearing a protected designation of origin (provisions other than those laid down in Section A of this Annex and concerning specifically liqueur wines bearing a protected designation of origin)
Appendix 1
List of liqueur wines bearing a protected designation of origin the production of which involves special rules
A. LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN THE PRODUCTION OF WHICH INVOLVES THE USE OF GRAPE MUST OR A MIXTURE THEREOF WITH WINE
GREECE
SPAIN
Liqueur wines bearing a protected designation of origin |
Description of product as established by Union rules or national legislation |
Alicante |
Moscatel de Alicante Vino dulce |
Cariñena |
Vino dulce |
Condado de Huelva |
Pedro Ximénez Moscatel Mistela |
Empordà |
Mistela Moscatel |
Jerez-Xérès-Sherry |
Pedro Ximénez Moscatel |
Malaga |
Vino dulce |
Montilla-Moriles |
Pedro Ximénez Moscatel |
Priorato |
Vino dulce |
Tarragona |
Vino dulce |
Valencia |
Moscatel de Valencia Vino dulce |
ITALY
B. LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN THE PRODUCTION OF WHICH INVOLVES THE ADDITION OF THE PRODUCTS REFERRED TO IN POINT (3)(f) OF PART II OF ANNEX VII TO REGULATION (EU) No 1308/2013
1.
List of liqueur wines bearing a protected designation of origin the production of which involves the addition of wine alcohol or dried-grape alcohol with an actual alcoholic strength of not less than 95 % vol. and not more than 96 % vol.
GREECE
SPAIN
CYPRUS
2.
List of liqueur wines bearing a protected designation of origin the production of which involves the addition of spirits distilled from wine or grape marc with an actual alcoholic strength of not less than 52 % vol. and not more than 86 % vol.
GREECE
FRANCE
CYPRUS
3.
List of liqueur wines bearing a protected designation of origin the production of which involves the addition of spirits distilled from dried grapes with an alcoholic strength of not less than 52 % vol. but less than 94,5 % vol.
GREECE
4.
List of liqueur wines bearing a protected designation of origin the production of which involves the addition of partially fermented grape must obtained from raisined grapes
SPAIN
Liqueur wines bearing a protected designation of origin |
Description of product as established by Union rules or national legislation |
Jerez-Xérès-Sherry Málaga Montilla-Moriles |
Vino generoso de licor Vino dulce Vino generoso de licor |
ITALY
CYPRUS
5.
List of liqueur wines bearing a protected designation of origin the production of which involves the addition of concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must.
SPAIN
Liqueur wines bearing a protected designation of origin |
Description of product as established by Union rules or national legislation |
Alicante |
|
Condado de Huelva Empordà Jerez-Xérès-Sherry Málaga Montilla-Moriles Navarra |
Vino generoso de licor Garnacha/Garnatxa Vino generoso de licor Vino dulce Vino generoso de licor Moscatel |
ITALY
6.
List of liqueur wines bearing a protected designation of origin the production of which involves the addition of concentrated grape must
SPAIN
Liqueur wines bearing a protected designation of origin |
Description of product as established by Union rules or national legislation |
Málaga |
Vino dulce |
Montilla-Moriles |
Vino dulce Vino generoso de licor |
Tarragona |
Vino dulce |
Jerez-Xerès-Sherry |
Vino generoso de licor |
Condado de Huelva |
Vino generoso de licor |
ITALY
Appendix 2
A.
Lists referred to in point 5(a) of Section B of Annex III
1.
List of liqueur wines bearing a protected designation of origin produced from grape must with a natural alcoholic strength by volume of not less than 10 % vol. obtained by the addition of spirit obtained from wine or grape marc bearing a protected designation of origin, possibly from the same holding.
FRANCE
2.
List of liqueur wines bearing a protected designation of origin produced from fermenting grape must with an initial natural alcoholic strength by volume of not less than 11 % vol. 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.
PORTUGAL
ITALY
3.
List of liqueur wines bearing a protected designation of origin produced from wine with an initial natural alcoholic strength by volume of not less than 10,5 % vol.
SPAIN
ITALY
4.
List of liqueur wines bearing a protected designation of origin obtained from fermenting grape must with an initial natural alcoholic strength by volume of not less than 9 % vol.
PORTUGAL
B.
Lists referred to in point 5(b) of Section B of Annex III
List of liqueur wines bearing a protected designation of origin with a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national laws applicable thereto before 1 January 1985 expressly so provided
SPAIN
Liqueur wines bearing a protected designation of origin |
Description of product as established by Union rules or national legislation |
Condado de Huelva Jerez-Xérès-Sherry Manzanilla-Sanlúcar de Barrameda Málaga Montilla-Moriles Priorato Rueda Tarragona |
Vino generoso Vino generoso Vino generoso Seco Vino generoso Rancio seco Vino generoso Rancio seco |
ITALY
PORTUGAL
Liqueur wines bearing a protected designation of origin |
Description of product as established by Union rules or national legislation |
Porto — Port |
Branco leve seco |