II 
(Non-legislative acts) 
REGUL ATIONS 
COMMISSION DELEGA TED REGUL ATION (EU) 2019/934 
of 12 March 2019 
supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as 
regards wine-g rowing areas where the alcoholic strength may be increased, author ised oenological 
practices and rest rictions applicable to the production and conser vation of grapevine products, the 
minimum percenta ge of alcohol for by-products and their disposal, and publication of OIV files 
THE EUR OPEAN COMMISSION, 
Having regar d to the Treaty on the Functioning of the European Union, 
Having regar d to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 
establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) 
No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 75(2) and 
Article 80(4) thereof, 
Whereas: 
(1)  Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007 (2). Section 1 of 
Chapt er I of Title II of Part II of Regulation (EU) No 1308/2013 lays down rules on the categor ies of grapevine 
products, oenological practices and the applicable restr ictions and empowers the Commission to adopt delega ted 
and imple menting acts in that respect. In order to ensure the smooth functioning of the wine market in the new 
legal framewor k, certain rules have to be adopt ed by means of such acts. Those acts should replace the provisions 
of Commission Regulation (EC) No 606/2009 (3) whic h should theref ore be repealed. 
(2)  Part II of Annex VII to Regulation (EU) No 1308/2013 listing the categor ies of grapevine products provides that 
wine is to have a total alcoholic strength of not more than 15 % volume. However , by way of derogation, that 
limit may be increased to 20 % volume for wines produced without enrichment in certain wine-growing 
areas. These areas should be defined . 
(3)  Articles 80 and 83 of Regulation (EU) No 1308/2013 and Annex VIII thereto lay down general rules on 
oenological practices and processes and refer to detailed rules to be adop ted by the Commission. The permitted 
oenological practices including the methods for sweetening wines should be defined in a clear and precise 
manner , and limits on the use of certain substances that may be used for wine-making and the conditions for 
using some of those substances for wine-making should be laid down. 
(4)  Annex I A to Regulation (EC) No 606/2009 lists author ised oenological practices and processes. The list of 
author ised oenological practices should be clarified and its coherence should be impro ved. The list should also be 
supplement ed to take account of technical progress. To improve clarity, the list should be divided into two tables 
separating oenological processes from oenological compo unds. 7.6.2019 L 149/1 Official Jour nal of the European Union EN     
(1)OJ L 347, 20.12.2013, p. 671. 
(2)Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific 
provi sions for certain agricultural products (Sing le CMO Regulation) (OJ L 299, 16.11.2007, p. 1). 
(3)Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) 
No 479/2008 as regar ds the categories of grapevine products, oenological practices and the applicable restr ictions (OJ L 193, 24.7.2009, 
p. 1). (5)  Table 1 of Part A of Annex I to this Regulation should list the author ised oenological processes as well as the 
conditions and limits of their use. The author ised processes should be based on the relevant methods 
recommended by the Intern ational Org anisation of Vine and Wine (OIV), as contained in the OIV files refer red to 
in the table, and relevant Union legislation refer red to in the table. 
(6)  To ensure that producers of grapevine products using author ised oenological compo unds are better informed and 
acquire a better understanding of relevant rules, Table 2 of Part A of Annex I to this Regulation should list the 
author ised oenological compounds as well as the conditions and limits of their use. The author ised oenological 
compo unds should be based on the relevant compo unds recommended by the OIV , as contained in the OIV files 
referred to in the table, and relevant Union legislation refer red to in the table. The table should moreover clearly 
identify the intern ational denomination, the E-number if available and/or the Chemical Abstracts Service (CAS) 
number of the compo und. It should further include a classificat ion of the compo unds into two catego ries, 
according to their use as an additive or as a processing aid, whic h is necessar y in particular for labelling 
purposes. 
(7) To simplify applicable rules and to ensure coherence between the rules laid down in this Regulation and internat­
ional standards, the former practice of duplicating certain information contained in the files of the OIV Code of 
Oenological Practices by reproducing the contents in Appendices to Annex I should be discontinued. The 
conditions and limits of use should follow in principle OIV recommendations, unless additional conditions, limits 
and derog ations to the OIV files are appropr iate. 
(8)  The Commission should publish in the Official Journal of the European Union the files of the OIV Code of 
Oenological Practices referred to in Annex I to this Regulation and ensure that the OIV files concer ned are 
available in all official language s of the Union. 
(9)  Annex I B to Regulation (EC) No 606/2009 lays down the maximum levels of sulphur dioxide in wines produced 
in the Union. The limits are aligned with the OIV limits, which are recognised intern ationally , and the 
deroga tions required for certain sweet wines produced in small quantities owing to their higher sugar content and 
to ensure their good conser vation should be maintained. In the light of current scientific studies into the 
reduction and replacement of sulphites in wine and the sulphit e intake from wine in the human diet, the 
maximum limits could be re-examined at a later date with a view to further reducing them. 
(10)  The procedures by whic h Member States may author ise certain oenological practices and processes not provid ed 
for by Union rules for a defined period and for exper imental purposes should be laid down. 
(11)  The production of sparkling wines, quality sparkling wines and quality aromatic sparkling wines requires 
a number of specifi c practices in addition to the oenological practices permitted for other grapevine products. For 
reasons of clarity, those practices should be listed in a separate Annex to this Regulation. 
(12)  The production of liqueur wines requires a number of specifi c practices in addition to the oenological practices 
permitted for other grapevine products and the production of liqueur wines with a prote cted designation of 
origin has certain particular ities. For reasons of clarity, those practices and restr ictions should be listed in 
a separate Annex to this Regulation. 
(13)  Coupage is a widespread oenological practice which can have a considerable imp act on the quality of grapevine 
products. Theref ore, in order to prevent abuse and to ensure high quality grapevine products whilst also 
promoting a more competitive sector , the practice should be defined and strictly regulated. As far as rosé wine 
production is concer ned, for the same reasons, this practice should be regulated in particular for certain wines 
whic h are not subject to specifications. 
(14)  Union rules on foodstuffs and the Internatio nal Oenological Codex of the OIV already lay down specifications 
concer ning purity and identif ication in relation to a large number of substances used in oenological practices. For 
the purposes of harmonisation and clarity, those specific ations should be adhered to in the first instance and 
additional rules specific to the situation in the Union should also be provid ed for. 
(15)  Wine products that do not compl y with the provi sions of Section 1 of Chapt er I of Title II of Part II of 
Regulation (EU) No 1308/2013 or the provis ions laid down in this Regulation may not be placed on the mark et 
and must be destro yed. However , some of these products may be permitted to be used for industr ial purposes 7.6.2019 L 149/2 Official Jour nal of the European Union EN     only and theref ore the conditions for their use should be laid down so as to ensure adequate monitor ing of their 
final use. In addition, to avoid financial losses for operators with stoc ks of certain products produced before the 
date of entr y into force of this Regulation, provis ion should be made enabling products made in accordance with 
the rules in force before that date to be released for consum ption. 
(16)  Notwithstanding the general rule laid down in Section D of Part II of Annex VIII to Regulation (EU) 
No 1308/2013, the pour ing of wine or grape must onto lees or grape marc or pressed ‘aszú’ or ‘výber ’ pulp is an 
essential charact eristic of the production of certain Hung arian and Slovak wines. The particular rules for such 
practice must be laid down in accordance with the national provisions in force in the Member States concer ned 
on 1 May 2004. 
(17)  In order to ensure the quality of the grapevine products, provision should be made for the implementation of the 
prohibition of over-pressing of grapes. Verifying the correct application of that prohibition requires there to be 
adequate monitor ing of the by-products resulting from winemaking and their final use. To this end, rules on the 
minimum percentage of alcohol contained in the by-products after the pressing of grapes should be specifi ed, as 
well as on the conditions for the mandat ory disposal of by-products held by any natural or legal person or 
groups of persons, under the super vision of the compet ent author ities of the Member States. Since those 
conditions are directly linked to the winemaking process, they should be listed together with the oenological 
practices and applicable restr ictions for the production of wine set out in this Regulation, 
HAS ADOPTED THIS REGUL ATION: 
Article 1 
Scope 
This Regulation lays down rules supplementing Regulation (EU) No 1308/2013 concer ning wine-growi ng areas where 
the alcoholic strength may be increased, author ised oenological practices and restr ictions applicable to the production 
and conser vation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and 
publication of OIV files. 
Article 2 
Wine-g rowing areas where wines may have a maximum total alcoholic stre ngth of 20 % vol. 
The wine-growi ng areas refer red to in the first indent of point (c) of the second paragraph of point (1) of Part II of 
Annex VII to Regulation (EU) No 1308/2013 shall be zones C I, C II and C III refer red to in Appendix 1 to that Annex 
and the areas of zone B in which whit e wines with the follo wing prote cted geographical indications may be produced: 
‘Vin de pays de Franche-Co mté’ and ‘Vin de pays du Val de Loire’. 
Article 3 
Author ised oenological practices 
1. The author ised oenological practices and restr ictions applicable to the production and conser vation of grapevine 
products falling within the scope of Part II of Annex VII to Regulation (EU) No 1308/2013, refer red to in Article 80(1) 
of that Regulation, are laid down in Annex I to this Regulation. 
Table 1 of Part A of Annex I lays down the author ised oenological processes and the conditions and limits of their use. 
Table 2 of Part A of Annex I lays down the author ised oenological compo unds and the conditions and limits of their 
use. 
2. The Commission shall publish the files of the OIV Code of Oenological Practices refer red to in column 2 of 
Table 1 and in column 3 of Table 2 of Part A of Annex I to this Regulation in the Official Journal of the European Union, 
C series. 7.6.2019 L 149/3 Official Jour nal of the European Union EN     3. Part B of Annex I lays down the maximum sulphur dioxide contents of wines. 
4. Part C of Annex I lays down the maximum volatile acid contents of wines. 
5. Part D of Annex I lays down the rules on sweet ening. 
Article 4 
Exper imental use of new oenological practices 
1. For exper imental purposes, referred to in Article 83(3) of Regulation (EU) No 1308/2013, each Member State may 
author ise the use of certain oenological practices or processes not provid ed for in that Regulation or in this Regulation, 
for a maximum of five years, on condition that: 
(a)  the practices and processes concer ned 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 exce eding 50 000 hectolit res per year for any one 
exper iment ; 
(c)  the Member State concer ned informs the Commission and the other Member States at the beginning of the 
exper iment of the term s of each author isation; 
(d)  the processes shall be entered on the accompan ying document refer red to in Article 147(1) and in the register 
refer red to in Article 147(2) of Regulation (EU) No 1308/2013. 
‘Exper iment’ means an operation or operations carried out in the conte xt of a well-def ined research project with a sing le 
exper imental prot ocol. 
2. The products obtained by the exper imental use of such oenological practices and processes may be placed on the 
mark et of a Member State other than the Member State concer ned provid ed the Member State author ising the 
exper iment gives prior notificati on to the compet ent author ities of the Member State of destination of the term s of the 
author isation and the quantities involved. 
3. Within a period of three months following the end of the period refer red to in paragraph 1, the Member State 
concer ned shall forward to the Commission a repor t on the author ised exper iment and the results thereof. The 
Commission shall notify the other Member State s of those results. 
4. Depending on these results, the Member State concer ned may apply to the Commission for author isation to 
continue the exper iment, possibly with a larger quantity of products than in the original exper iment, for a further 
maximum period of three years. The Member State concer ned shall submit an appropr iate file in suppor t of its 
application. The Commission shall adop t a decision on the application in accordance with the procedure refer red to in 
Article 229(2) of Regulation (EU) No 1308/2013. 
5. The notification of information or documents to the Commission provided for in point (c) of paragraph 1 and in 
paragraphs 3 and 4 shall be made in accordance with Commission Delegat ed Regulation (EU) 2017/1183 (4). 
Article 5 
Oenological practices applicable to categor ies of sparkling wines 
In addition to the oenological practices and restr ictions of general application laid down in Regulation (EU) 
No 1308/2013 and in Annex I to this Regulation, the author ised specifi c oenological practices and restr ictions, 
including enrichment, acidif ication and de-acidifi cation, concer ning sparkling wines, quality sparkling wines and quality 
aromatic sparkling wines, refer red to in points (4), (5) and (6) of Part II of Annex VII to Regulation (EU) No 1308/2013 
are listed in Annex II to this Regulation. 7.6.2019 L 149/4 Official Jour nal of the European Union EN     
(4)Commission Delegat ed Regulation (EU) 2017/1183 of 20 Apr il 2017 on supplementing Regulations (EU) No 1307/2013 and (EU) 
No 1308/2013 of the European Parliament and the Council with regard to the notifications to the Commission of information and 
documents (OJ L 171, 4.7.2017, p. 100). Article 6 
Oenological practices applicable to liqueur wines 
In addition to the oenological practices and restr ictions of general application laid down in Regulation (EU) 
No 1308/2013 and in Annex I to this Regulation, the author ised specifi c oenological practices and restr ictions 
concer ning liqueur wines referred to in point (3) of Part II of Annex VII to Regulation (EU) No 1308/2013 are listed in 
Annex III to this Regulation. 
Article 7 
Def inition of coupage 
1. ‘Coupag e’ refer red to in point (h) of Article 75(3) and Section C of Part II of Annex VIII to Regulation (EU) 
No 1308/2013 means the mixing of wines or musts of different origins, differ ent vine varieties, differ ent harvest years 
or different categor ies of wine or of must. 
2. The followi ng shall be regar ded as diffe rent catego ries of wine or must: 
(a)  red wine, whit e wine and the musts or wines suitable for yielding one of these cate gories of wine; 
(b)  wines without a protect ed designation of origin and wines without prot ected geographical indication, wines with 
a prote cted designation of origin (PDO) and wines with a prot ected geographical indication (PGI) as well as musts or 
wines suitable for yielding one of these cate gories of wine. 
For the purposes of this paragraph, rosé wine shall be regarded as red wine. 
3. The followi ng processes shall not be rega rded as coupage: 
(a)  enrichment by the addition of concentrated grape must or rectified concentrat ed grape must ; 
(b)  sweet ening. 
Article 8 
General rules on blending and coupage 
1. A wine may be obtained by blending or coupage only where the constituents of that blending or coupage possess 
the required character istics for obtaining wine and compl y with Regulation (EU) No 1308/2013 and this Regulation. 
Coupage of a non-PDO/PGI whit e wine with a non-PDO/PGI red wine cannot produce a rosé wine. 
Howe ver, the second subparagraph does not exclude coupage of the type refer red to therein where the final product is 
intende d for the preparation of a cuvée as defined in point 12 of Part IV of Annex II to Regulation (EU) No 1308/2013 
or intende d for the production of semi-sparkling wines. 
2. Coupage of a grape must or a wine whic h has undergone the oenological practice refer red to in point 11.1 of 
Table 2 of Part A of Annex I to this Regulation with a grape must or a wine whic h has not undergone that practice shall 
be prohibited. 
Article 9 
The pur ity and identif ication specif ications of subst ances used in oenological practices 
1. Where they are not laid down by Commission Regulation (EU) No 231/2012 (5), the purity and identification 
specific ations of substances used in the oenological practices refer red to in Article 75(3)(f) of Regulation (EU) 
No 1308/2013 shall be those refer red to in column 4 of Table 2 of Part A of Annex I to this Regulation. 7.6.2019 L 149/5 Official Jour nal of the European Union EN     
(5)Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to 
Regulation (EC) No 1333/2008 of the European Parliament and the Council (OJ L 83, 22.3.2012, p. 1). 2. The enzymes and enzymatic preparations used in the author ised oenological practices and processes listed in 
Part A of Annex I shall meet the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the 
Council (6). 
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 
1. Products referred to in the first subparagraph of Article 80(2) of Regulation (EU) No 1308/2013 shall not be 
mark eted and shall be destro yed. However , Member States may author ise under certain conditions the use of certain of 
such products, the character istics of which they shall determine, by distiller ies or vineg ar factories or for industr ial 
purposes. 
2. Such products may not be held without legitimate cause by producers or traders and they may be moved only to 
distiller ies, vinega r factorie s, or establishments using them for industr ial purposes or products or to elimination plants. 
3. Member States may have denatur ing agents or indicators added to wines refer red to in paragraph 1 in order to 
make them more easily identif iable. Where justif ied, they may also prohibit the uses provi ded for in paragraph 1 and 
have the products destro yed. 
4. Wine produced before 1 August 2009 may be offered or supplied for direct human consum ption provid ed that it 
compl ies with the Union or national rules in force prior to that date. 
Article 11 
General rules applicable to the enrichment, acidif ication and deacidif ication of products other than 
wine 
The author ised processes refer red to in point 1 of Section D of Part I of Annex VIII to Regulation (EU) No 1308/2013 
must be carried out in a sing le operation. However , Member States may permit some of these processes to be carried 
out in more than one operation where this impro ves the vinification of the products concer ned. In such cases, the limits 
laid down in Annex VIII to Regulation (EU) No 1308/2013 shall apply to the whole operation concer ned. 
Article 12 
Pour ing of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber ’ pulp 
The pour ing of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber ’ pulp, provided for in point 2 of 
Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, shall be carried out as follows, in accordance with 
the national provisions in force on 1 May 2004: 
(a)  ‘Tokaj i fordítás ’ or ‘Tokajský forditáš’ shall be prepared by pour ing must or wine on pressed ‘aszú’/‘výber ’ pulp; 
(b)  ‘Tokaj i máslás’ or ‘Tokaj ský mášláš’ shall be prepared by pour ing must or wine on the lees of ‘szamorodni’/ 
‘samorodné’ or ‘aszú’/‘výber ’. 
The products concer ned must be from the same harvest year. 
Article 13 
Fixing a minimum percentage of alcohol for by-products 
1. Subject to point 1 of Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, Member States shall fix 
a minimum percentage for the volume of alcohol that must be contained in the by-product, after its separation from 
wines, in relation to that contained in the wine produced. Member States may modulate that minimum percentage on 
the basis of objective and non-discr iminato ry criteria. 7.6.2019 L 149/6 Official Jour nal of the European Union EN     
(6)Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending 
Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and 
Regulation (EC) No 258/97 (OJ L 354, 31.12.2008, p. 7). 2. Where the relevant percentage fixed by Member States pursuant to paragraph 1 is not reach ed, the operat or 
concer ned shall deliver a quantity of wine from his own production that corresponds to the quantity needed to reac h 
the minimum percentage. 
3. For the purpose of deter mining the volume of alcohol contained in the by-products in relation to that contained in 
the wine produced, the standard wine natural alcoholic strengths by volume to be applied in the diffe rent wine-growing 
zones shall be: 
(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. 
Article 14 
Disposal of by-products 
1. Producers shall withdraw the by-products of winemaking or of any other processing of grapes under super vision 
by the compet ent author ities of the Member States, subject to the requirements on deliver y and registration laid down in 
Article 9(1)(b) of Commission Deleg ated Regulation (EU) 2018/273 (7) and Article 14(1)(b)(vii) and Article 18 of 
Commission Implementing Regulation (EU) 2018/274 (8), respectively . 
2. Withdrawa l shall be carried out without dela y and no later than at the end of the wine year in whic h the by- 
products were obtained, in compl iance with applicable Union legislation, in particular as regards environmental 
prote ction. 
3. Member States may decide that producers who, during the wine year in question, do not produce more than 
50 hectolit res of wine or must themselves on their own premises are not required to withdraw their by-products. 
4. Producers may fulfil the obligation of disposing of all or a part of the by-products of winemaking or any other 
processing of grapes by deliver ing the by-products to distillation. Such disposal of the by-products shall be certified by 
the compet ent author ity of the Member State concer ned. 
5. Member States may decide that the deliver y to distillation of all or a part of the by-products of winemaking or of 
any other processing of grapes is made compulsor y for all or certain producers on their territory on the basis of 
objective and non-discr iminato ry criteria. 
Article 15 
Transitional arrangements 
Stoc ks of grapevine products produced before the date of entr y into force of this Regulation in accordance with the 
rules in force before that date may be released for human consum ption. 
Article 16 
Repeal 
Regulation (EC) No 606/2009 is repealed. 7.6.2019 L 149/7 Official Jour nal of the European Union EN     
(7)Commission Delegat ed Regulation (EU) 2018/273 of 11 December 2017 supplementing Regulation (EU) No 1308/2013 of the 
European Parliament and of the Council as regards the scheme of author isations for vine plantings, the vineyard register , accompan ying 
documents and certification, the inward and outward register , compulsory declarations, notifi cations and publication of notified 
information, and supplementing Regulation (EU) No 1306/2013 of the European Parliament and of the Council as regar ds the relevant 
checks and penalties, amending Commission Regulations (EC) No 555/2008, (EC) No 606/2009 and (EC) No 607/2009 and repealing 
Commission Regulation (EC) No 436/2009 and Commission Delegat ed Regulation (EU) 2015/560 (OJ L 58, 28.2.2018, p. 1). 
(8)Commission Implementing Regulation (EU) 2018/274 of 11 December 2017 laying down rules for the application of Regulation (EU) 
No 1308/2013 of the European Parliament and of the Council, as regar ds the scheme of author isations for vine plantings, certification, 
the inward and outward register , compulsor y declarations and notifi cations, and of Regulation (EU) No 1306/2013 of the European 
Parliament and of the Council as regar ds the relevant chec ks and repealing Commission Implementing Regulation (EU) 2015/561 
(OJ L 58, 28.2.2018, p. 60). Article 17 
Entr y into force 
1. This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of 
the European Union. 
2. It shall apply from 7 December 2019. 
This Regulation shall be binding in its entirety and directly applicable in all Member State s. 
Done at Brussels, 12 Marc h 2019. 
For the Commission 
The President 
Jean-Claude JUNCK ER  7.6.2019 L 149/8 Official Jour nal of the European Union EN     ANNEX I 
PART A 
AUTHORISED OENOLOGICAL PRA CTICES 
TABLE 1: AUTHORISED OENOLOGIC AL PROCESSES AS REFERRED TO IN ART ICLE 3 (1).  
1 2  
Oenological processes Conditions and limits of use (1) 
1 Aeration or oxygen ation Only when using gaseous oxyge n. 
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 Centr ifugation and filtration with or 
without an iner t filter ing agent Use of an iner t filtering agent must not leav e undesirable residues in the treated product. 
4 Create an iner t 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 fermente d grape must obtained from raisined grapes, concen ­
trated grape must, rectified concentrat ed grape must or new wine still in fermentation. 
6 Ion exchang e resins Only with grape must intende d for the manuf acture of rectified concentrat ed grape must. Subject to the conditions laid down in Appen ­
dix 3. 
7 Bubbling Only when using argon or nitroge n. 
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 isothiocyanat e Only for the purpose to creat e a sterile atmosphere. In Italy permitted solely as long as it is in conf ormity with that countr y'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 
author ised oenological compounds. 
10 Electrodialysis treatment Only for the purpose to ensure the tartaric stabilisation of the wine. Only for partially fermente d must for direct human consum ption 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. 7.6.2019 L 149/9 Official Jour nal of the European Union EN     1 2  
Oenological processes Conditions and limits of use (1) 
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 Appen ­
dix 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 consum ption 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 compl y with Regulation (EC) No 1935/2004 of the 
European Parliament and of the Council (2) and with the national provisions adopt ed 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-membranar y 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 adopt ed 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 refer red to in Article 147(2) of Regulation (EU) No 1308/2013. 
15 Cation exchang ers 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 compl y with Regulation (EC) No 1935/2004 and with the national provisions adopt ed 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 treat ­
ment 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 conte nt 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 manag e 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 prohibit ed. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EC) 
No 10/2011 and with the national provisions adopt ed 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-ethy lphenol and 4-ethylguaia col in wines. Subject to the conditions laid down in Appendix 10. 7.6.2019 L 149/10 Official Jour nal of the European Union EN     1 2  
Oenological processes Conditions and limits of use (1) 
19 Filter plates containing zeolit e y-fau ­
jasite 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)The year in brack ets following references to a file of the OIV Code of Oenological Practices indicates the version of the file author ised by the Union as author ised oenological practices, subject to the condit ­
ions and limits of use set out in this table. 
(2)  Regulation (EC) No 1935/2004 of the European Parliament and of the Council on mat erials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC 
(OJ L 338, 13.11.2004, p 4). 
(3)  Commission Regulation (EU) No 10/2011 of 14 Januar y 2011 on plastic mat erials and articles intended to come into contact with food (OJ L 12, 15.1.2011, p. 1).  
TABLE 2: AUTHORISED OENOLO GIC AL COMPOUNDS AS REFERRED TO IN ART ICLE 3 (1).  
1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
1 Acidity regulators 
1.1 Tartaric acid (L(+)-) E 334/C AS 87-69- 
4 File 2.1.3.1.1 (2001); 
3.1.1.1 (2001) COEI-1-L TARA C 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. Specifi cations for 
tartaric acid (L(+)-) laid down in 
point 2 of Appendix 1 to this An­
nex. (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-A CIMAL 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-A CILAC x  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16) 
1.4 Potassium L 
(+)-tar trate E 336(ii)/CAS 921- 
53-9 File 2.1.3.2.2 (1979); 
3.1.2.2 (1979) COEI-1-POTT AR  x (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16) 7.6.2019 L 149/11 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
1.5 Potassium 
bicarbonat e 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/C AS 471- 
34-1 File 2.1.3.2.2 (1979); 
3.1.2.2 (1979) COEI-1-CA LCAR  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-CA LTAR  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 An­
nex 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 Preser vatives and antio xidants 
2.1 Sulphur dioxide E 220/C AS 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 An­
nex I. (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16) 
2.2 Potassium bisulphit e E 228/C AS 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 
metabisulphit e E 224/C AS 16731- 
55-8 File 1.12 (2004), 3.4.4 
(2003) COEI-1-POT ANH x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 7.6.2019 L 149/12 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
2.4 Potassium sorbat e 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-L YSOZY 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-ASC ACI x  Maximum cont ent in wine thus 
treated and placed on the mark et: 
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 Dimeth yldicarbonat e 
(DMDC) E242/C AS 4525- 
33-1 File 3.4.13 (2001) COEI-1-DICDIM x  The treatment shall be recorded in 
the register refer red to in 
Article 147(2) of Regulation (EU) 
No 1308/2013. partially fermented 
must for direct human 
consump tion 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-CH ARBO  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 Microcr ystalline 
cellulose E 460(i)/C AS 
9004-34-6 File 2.3.2 (2005), 
3.4.21 (2015) COEI-1-CELMIC  x It must comply with the specific a­
tions laid down in the Annex to 
Regulation (EU) No 231/2012. Fresh grapes, (2), (4), 
(5), (6), (7), (10), (11) 
and (12) 7.6.2019 L 149/13 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
4.2 Diammonium 
hydrogen phosphat e E 342/C AS 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) (5) 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 
sulphat e E 517/C AS 7783- 
20-2 File 4.1.7 (1995) COEI-1AMMSUL  x 
4.4 Ammonium 
bisulphit e -/CA S 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 
hydroch loride -/CA S 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 autol ysates -/- File 2.3.2 (2005); 
3.4.21 (2015) COEI-1-A UTL YS  x(2)  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(2)  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), (8), 
(9), (10), (11), (12), (15) 
and (16) 
4.8 Inactivat ed yeasts -/- File 2.3.2 (2005); 
3.4.21 (2015) COEI-1-INA YEA  x(2)  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), (8), 
(9), (10), (11), (12), (15) 
and (16) 
4.9 Inactivat ed yeasts 
with guaranteed 
glutathione levels -/- File 2.2.9 (2017) COEI-1-LEV GLU  x(2) Only for alcoholic fermentation. Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), (8), 
(9), (10), (11), (12), (15) 
and (16) 7.6.2019 L 149/14 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
5 Clar ifying agents 
5.1 Edible gelatine -/CA S 9000-70-8 File 2.1.6 (1997); 
3.2.1 (2011) COEI-1-GEL ATI  x(2)  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
5.2 Wheat prote in  File 2.1.17 (2004); 
3.2.7 (2004) COEI-1-PR OVEG  x(2)  (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-PR OVEG  x(2)  (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-PR OVEG  x(2)  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
5.5 Ising lass  File 3.2.1 (2011) COEI-1-COLPOI  x  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
5.6 Casein -/CA S 9005-43-0 File 2.1.16 (2004) COEI-1-CA SEIN  x(2)  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
5.7 Potassium caseinat es -/CA S 68131-54-4 File 2.1.15 (2004); 
3.2.1 (2011) COEI-1-POTC AS  x(2)  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
5.8 Egg albumin -/CA S 9006-59-1 File 3.2.1 (2011) COEI-1-OEU ALB  x(2)  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 7.6.2019 L 149/15 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
5.9 Benton ite 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 -/CA S 1332-58-7 File 3.2.1 (2011) COEI-1-KA OLIN  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 Chit osan derived 
from Aspergillus niger -/CA S 9012-76-4 File 2.1.22 (2009); 
3.2.1 (2011); 3.2.12 
(2009); 3.2.1 (2009) COEI-1-CH ITOS  x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
5.14 Chitin-g lucan 
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-CH ITGL  x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
5.15 Yeast prot ein 
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 Polyvinylpolyp yrroli­
done 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) 7.6.2019 L 149/16 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
5.17 Calcium alginate E 404/C AS 9005- 
35-0 File 4.1.8 (1981) COEI-1-ALGIA C  x Only in the production of all cat­
egor ies of sparkling and semi- 
sparkling wines obtained by fer­
mentation in bottle and with the 
lees separated by disgorging. (4), (5), (6), (7), (8) and 
(9) 
5.18 Potassium alginat e E 402/C AS 9005- 
36-1 File 4.1.8 (1981) COEI-1-POT ALG  x Only in the production of all cat­
egor ies of sparkling and semi- 
sparkling wines obtained by fer­
mentation 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)/C AS 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 
consump tion 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-CA LTAR  x  partially fermented 
must for direct human 
consump tion 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-CIT ACI x  Maximum cont ent in wine thus 
treated and placed on the mark et: 
1 g/l partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 7.6.2019 L 149/17 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
6.4 Tannins -/- 3.3.1 (1970); COEI-1- TANINS    partially fermented 
must for direct human 
consump tion 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 An­
nex. partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
6.6 Calcium phytat e -/CA S 3615-82-5 File 3.3.1 (1970) COEI-1-CA LPHY  x For red wines, no more than 
8 g/hl 
Subject to the conditions laid 
down in Appendix 4 to this An­
nex. partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
6.7 Metatar taric acid E 353/- File 3.3.7 (1970) COEI-1-MET ACI x   partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
6.8 Gum arabic E 414/C AS 9000- 
01-5 File 3.3.6 (1972) COEI-1- 
GOMARA x  Quantum satis partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 7.6.2019 L 149/18 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
6.9 Tartaric acid D, L- or 
its neutral salt of 
potassium -/CA S 133-37-9 File 2.1.21 (2008); 
3.4.15 (2008) COEI-1-DL TART  x Only for precipitating excess cal­
cium. 
Subject to the conditions laid 
down in Appendix 4 to this An­
nex. partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
6.10 Yeast mannoprot eins -/- File 3.3.13 (2005) COEI-1- 
MANPR O x   partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
6.11 Carbo xymethyl cellul ­
ose E466/- File 3.3.14 (2008) COEI-1-CMC x  Only to ensure tartaric stabilis ­
ation. Vins blancs, (4), (5), (6), 
(7), (8), (9) 
6.12 Polyvinylimidazole- 
polyviny lpyrrolidone 
copolymers 
(PVI/PVP) -/CA S 87865-40-5 File 2.1.20 (2014); 
3.4.14 (2014) COEI-1-PVIPVP  x The treatment shall be recorded in 
the register refer red 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 
polyaspar tate E 456/C AS 64723- 
18-8 File 3.3.15 (2016) COEI-1-POT ASP x  Only to contr ibute to the tartaric 
stabilisation. (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
7 Enzymes (6) 
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 An­
nex. partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 7.6.2019 L 149/19 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
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-A CTPL Y  x Only for oenological purposes in 
maceration, clarification, stabilis ­
ation, 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 methylest erase EC 3.1.1.11 File 2.1.4 (2013); 
2.1.18 (2013); 3.2.8 
(2013); 3.2.11 (2013) COEI-1-A CTPME  x Only for oenological purposes in 
maceration, clarification, stabilis ­
ation, 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 Polyg alacturonase EC 3.2.1.15 File 2.1.4 (2013); 
2.1.18 (2013); 3.2.8 
(2013); 3.2.11 (2013) COEI-1-A CTPGA  x Only for oenological purposes in 
maceration, clarification, stabilis ­
ation, 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-A CTGHE  x Only for oenological purposes in 
maceration, clarification, stabilis ­
ation, 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-A CTCEL  x Only for oenological purposes in 
maceration, clarification, stabilis ­
ation, filtration and to reveal the 
aromatic precursors of grapes. (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 7.6.2019 L 149/20 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
7.7 Betag lucanase EC 3.2.1.58 File 3.2.10 (2004) COEI-1-BGLUCA  x Only for oenological purposes in 
maceration, clarification, stabilis ­
ation, 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-GL YCOS  x Only for oenological purposes in 
maceration, clarification, stabilis ­
ation, 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 packag ing gases (7) 
8.1 Argon E 938/C AS 7440- 
37-1 File 2.2.5 (1970); 
3.2.3 (2002) COEI-1-AR GON x(7) x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
8.2 Nitrog en E 941/C AS 7727- 
37-9 File 2.1.14 
(1999);2.2.5 (1970); 
3.2.3 (2002) COEI-1-AZOTE x(7) x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
8.3 Carbon dioxide E 290/C AS 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-DIOCA R x(7) x In the case of still wines the maxi ­
mum carbon dioxide cont ent in 
the wine so treate d and placed on 
the mark et is 3 g/l, while the ex­
cess pressure caused by the car­
bon dioxide must be less than 
1 bar at a temperature of 20 °C. partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 7.6.2019 L 149/21 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
8.4 Gaseous oxygen E 948/C AS 17778- 
80-2 File 2.1.1 (2016); 
3.5.5 (2016) COEI-1-O XYGEN  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-LESEA C  x(2)  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-BAL ACT  x(2)  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (15) 
and (16) 
10 Correction of defects 
10.1 Copper sulphate , 
pentah ydrate -/CA S 7758-99-8 File 3.5.8 (1989) COEI-1-CUISUL  x No more than 1 g/hl, provi ded 
that the copper cont ent of the 
product so treated does not ex­
ceed 1 mg/l, with the excep tion of 
liqueur wines prepared from fresh 
unferm ented or slightly fermented 
grape must, for which the copper 
conte nt may not exceed 2 mg/l. partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 
10.2 Copper citrate -/CA S 866-82-0 File 3.5.14 (2008) COEI-1-CUICIT  x No more than 1 g/hl, provi ded 
that the copper cont ent of the 
product so treated does not ex­
ceed 1 mg/l, with the excep tion of 
liqueur wines prepared from fresh 
unferm ented or slightly fermented 
grape must, for which the copper 
conte nt may not exceed 2 mg/l. partially fermented 
must for direct human 
consump tion as such, 
(1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16) 7.6.2019 L 149/22 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
10.3 Chit osan derived 
from Aspergillus niger -/CA S 9012-76-4 File 3.4.16 (2009) COEI-1-CH ITOS  x  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16) 
10.4 Chitin-g lucan 
derived from 
Aspergillus niger Chitin: CAS 1398- 
61-4; Glucan: CAS 
9041-22-9. File 3.4.17 (2009) COEI-1-CH ITGL  x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
10.5 Inactivat ed yeasts -/-  COEI-1-INA YEA  x(2)  (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 An­
nex. (2), (10), (11) 
11.2 Fresh lees -/-    x(2) Only in dry wines. Fresh lees are 
sound and undilut ed and contain 
yeasts resulting from the recent vi­
nific ation 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 reinf orce the colour as defined 
in point 2 of Annex I to Regu ­
lation (EC) No 1333/2008. (3) 7.6.2019 L 149/23 Official Jour nal of the European Union EN     1 2 3 4 5 6 7 8  
Substances/A ctivities E number 
and/or 
CAS number OIV Code of Oenological 
Practices (1) OIV Codex file 
reference as 
referred to in 
Article 9(1) Additive Processing 
aid/substance 
used as  
processing aid(2) Conditions and limits of use (3) Categor ies of wine  
products (4) 
11.4 Allyl isothiocyanat e -/57-06-7    x Only to impregnat e discs of pure 
paraff in. See Table 1. 
No trace of allyl isothiocyanate 
must be present in the wine. Only for partially 
fermented must for 
direct human 
consump tion as such, 
and wine. 
11.5 Inactivat ed yeasts -/-  COEI-1-INA YEA  x(2)  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16) 
(1)The year in brack ets following references to a file of the OIV Code of Oenological Practices indicates the version of the file author ised by the Union as author ised oenological practices, subject to the condit ­
ions and limits of use set out in this table. 
(2)  Substances used as processing aids as referred to in Article 20(d) of Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information 
to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 
90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) 
No 608/2004 (OJ L 304, 22.11.2011, p. 18). 
(3)The author ised oenological compounds are to be used in line with the provisions contained in the files of the OIV Code of Oenological Practices referred to in column 3 unless any further conditions and lim­
its of use as laid down in this column apply . 
(4)  If not applicable to all categ ories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013. 
(5)  The ammonium salts referr ed to in line 4.2, 4.3 and 4.4 may also be used in combination, up to the overall limit of 1g/l or 0,3 g/l for the second ferm entation of sparkling wine. However , the ammonium 
salt referred to in line 4.4 may not exceed the limit referred to in line 4.4. 
(6)  See also Article 9(2) of this Regulation. 
(7)  When they are used as additives a referred to in point 20 of Annex I to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (OJ L 354, 
31.12.2008, p. 16).   7.6.2019 L 149/24 Official Jour nal of the European Union EN     Appendix 1 
Tartaric acid (L(+)-) and derived products 
1.  Tartaric acid, the use of which for deacidifi cation purposes is provid ed for in line item 1.1 of Table 2 of this Annex, 
may be used only for products that: 
are from the Elbling and Riesling vine varieties; and 
are obtained from grapes harvested in the followi ng wine-growing regions in the norther n part of wine-growing 
zone A: 
—  Ahr, 
—  Rheingau, 
—  Mittelrhein, 
—  Mosel, 
—  Nahe, 
—  Rheinhessen, 
—  Pfalz, 
—  Moselle luxembourgeoise. 
2.  Tartaric acid, the use of whic h is provid ed for in line item 1.1 of Table 2 of this Annex, also called tartaric acid 
(L(+)-), must be of agricultural origin and extracted specifically from wine products. It must also compl y with the 
purity criteria laid down in Regulation (EU) No 231/2012. 
3.  The followi ng derived products of tartaric acid (L(+)-), the use of which is provided for in the followi ng line items of 
Table 2 of this Annex, must be of agricultural origin: 
—  calcium tartrate (1.7) 
—  potassium tartrate (1.4) 
—  potassium hydrogen tartrate (6.1) 
—  metatar taric acid (6.7).  
Appendix 2 
Aleppo pine resin 
1.  Aleppo pine resin, the use of whic h is provid ed for in line item 11.1 of Table 2 of this Annex, may only be used to 
produce ‘retsina’ wine. This oenological practice may be carried out only: 
(a)  in the geographical territory of Greece; 
(b)  using grape must from grape varieties, areas of production and winemaking areas as specif ied in Greek national 
provis ions in force at 31 December 1980; 
(c)  by adding 1 000 grams or less of resin per hect olitre of the product used, before fermentation or, where the 
actual alcoholic strength by volume does not excee d one third of the overall alcoholic strength by volume, during 
fermentation. 
2.  Greece shall notify the Commission in advance if it intends to amend the provi sions refer red to in point 1(b). That 
notification shall be made in accordance with Delegat ed Regulation (EU) 2017/1183. If the Commission does not 
respond within two months of receipt of such notification, Greece may implement the planned amendments.  7.6.2019 L 149/25 Official Jour nal of the European Union EN     Appendix 3 
Ion exchange resins 
The ion exchange resins whic h may be used in accordance with line item 6 of Table 1 of this Annex are styrene and 
divin ylbenzene copolymers containing sulphonic acid or ammonium groups. They must compl y with the requirements 
laid down in Regulation (EC) No 1935/2004 and Union and national provisions adop ted in implementation thereof. In 
addition, when tested by the analysis method laid down in the third paragraph of this Appendix, they must not lose 
more than 1 mg/l of organic matt er into any of the solvents liste d. They must be rege nerated with substances permitted 
for use in the preparation of foodstuffs. 
These resins may be used only under the super vision of an oenologist or technician and in installations approved by the 
author ities of the Member States on whose territory they are used. The author ities shall lay down the duties and re­
sponsibility incumbent on approved oenologists and technicians. 
Analysis method for determining the loss of organic matt er from ion exchange resins: 
1.  SCOPE AND AREA OF APPLICA TION 
The method determines the loss of organic matt er from ion exchange resins. 
2.  DEFINITION 
The loss of organic matt er from ion exchange resins. The loss of organic matte r is deter mined by the method 
specifi ed. 
3.  PRINCIPLE 
Extracting solvents are passed through prepared resins and the weight of organic matt er extract ed is determi ned 
gravimetr ically . 
4.  REA GENTS 
All reagents shall be of analytical quality . 
Extracting solvents. 
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 wate r (point 4.1). 
5.  APP ARA TUS 
5.1.  Ion exchang e chromat ography columns. 
5.2.  Measur ing cylinders, capacity 2 l. 
5.3.  Evaporating dishes capable of withstanding a muff le furnace at 850 °C. 
5.4.  Drying oven, ther mostatically controlled at 105 ± 2 °C. 
5.5.  Muff le furnace, ther mostatically controlled at 850 ± 25 °C. 
5.6.  Analytical balance, accurate to 0,1 mg. 
5.7.  Evaporator , hot plate or infra-red evaporator . 7.6.2019 L 149/26 Official Jour nal of the European Union EN     6.  PROCEDURE 
6.1.  Add to each of three separate ion exchang e chromatograph y columns (point 5.1) 50 ml of the ion exchange resin 
to be tested, washed and treate d in accordance with the manuf acturer's directions for prepar ing resins for use with 
food. 
6.2.  For the anionic resins, pass the three extracting solvents (points 4.1, 4.2 and 4.3) separate ly 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 measur ing 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 evaporat or (point 5.7) in separate evaporating dishes 
(point 5.3) whic h 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 muff le furnace (point 5.5) and 
ash to constant weight (m2). 
6.5.  Calculate the organic matt er extracted (point 7.1). If the result is greate r than 1 mg/l, carry out a blank test on the 
reagents and recalculat e the weight of organic matte r extract ed. 
The blank test shall be carried out by repeating the operations referred to in points 6.3 and 6.4 but using two litres 
of the extracting solvent, to give weights m3 and m4 in points 6.3 and 6.4 respectively . 
7.  EXPRESSION OF THE RESUL TS 
7.1.  Formula and calculation of results 
The organic matte r extract ed 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 orga nic matter extract ed 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 differ ence in the results between two parallel deter minations carried out on the same sample must not exceed 
0,2 mg/l.  
Appendix 4 
Potassium ferrocyanide 
Calcium phytate 
DL tartaric acid 
Potassium ferrocyanide or calcium phytat e, the use of which is provi ded for in line items 6.5 and 6.6 of Table 2 of this 
Annex, or DL tartaric acid, the use of whic h is provid ed for in line item 6.9 of Table 2 of this Annex, may be used only 
under the super vision of an oenologist or technician officially approved by the author ities of the Member State in whose 
territory the process is carried out, the extent of whose responsibility shall be fixed, if necessar y, by the Member State 
concer ned. 
After treatment with potassium ferrocyanide or calcium phytate, the wine must contain traces of iron. 
Super vision of the use of the product refer red to in the first paragraph shall be governed by the provis ions adopt ed by 
the Member States.  7.6.2019 L 149/27 Official Jour nal of the European Union EN     Appendix 5 
Requirements for electrodialysis treatment 
The purpose is to obtain tartaric stability of the wine with rega rd to potassium hydrogen tartrate and calcium tartrate 
(and other calcium salts) by extraction of ions in supersaturation in the wine under the action of an electr ical field and 
using membranes that are either anion-per meable or cation-per meable. 
1.  MEMBRANE REQUIREMENTS 
1.1.  The membranes are to be arrang ed alternately in a ‘filter -press’ type system or any other appropr iate system 
separating the treatment (wine) and concentration (waste water ) compar tments. 
1.2.  The cation-per meable membranes must be designed to extract cations only , in particular K+, Ca++. 
1.3.  The anion-per meable membranes must be designed to extract anions only , in particular tartrate anions. 
1.4.  The membranes must not excessively modify the physico-chemical composition and sensor y charact eristics of the 
wine. They must meet the followi ng requirements: 
—  they must be manufactured according to good manufactur ing practice from substances author ised for the 
manufacture of plastic mater ials 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 endanger ing 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 compo unds that may be toxic in the treated product. 
The stability of fresh electrodialysis membranes is to be determined using a simulant reproducing the physico- 
chemical compo sition of the wine for investigation of possible migration of certain substances from them. 
The exper imental method recommended is as follows: 
The simulant is a water -alcohol solution buffered to the pH and conductivity of the wine. Its compo sition is as 
follows: 
—  absolute ethanol: 11 l, 
—  potassium hydrogen tartrate: 380 g, 
—  potassium chlor ide: 60 g, 
—  concentrated sulphur ic acid: 5 ml, 
—  distilled water: to mak e up 100 litres, 
This solution is used for closed circuit migration tests on an electrodialysis stack under tension (1 volt/cell), on the 
basis of 50 l/m2 of anionic and cationic membranes, until 50 % demineralisation of the solution. The effluent 
circuit is initiate d by a 5 g/l potassium chlor ide solution. Migrating substances are tested for in both the simulant 
and the effluent. 
Org anic molecules entering into the membrane composition that are liable to migrate into the treated solution will 
be determined. A specifi c deter mination will be carried out for each of these constituents by an approved 
laborat ory. The content in the simulant of all the deter mined compo unds must be less than 50 μg/l. 
The general rules on controls of mater ials in contact with foodstuffs must be applied to these membranes. 7.6.2019 L 149/28 Official Jour nal of the European Union EN     2.  MEMBRANE UTILISA TION REQUIREMENTS 
The membrane pair is formulated so that the followi ng conditions are met: 
—  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 polysacchar ides, 
—  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 conser ved and cleaned by appro ved methods with substances author ised for use in the 
preparation of foodstuffs, 
—  the membranes are mark ed so that altern ation in the stack can be check ed, 
—  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 hydrog en tartrate and calcium 
salts, 
—  the treatment is to be carried out under the responsibility of an oenologist or qualifi ed technician. 
The treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.  
Appendix 6 
Requirements for urease 
1.  International code for urease: EC 3-5-1-5, CAS No: 9002-13-5. 
2.  Activity: urease activity (active at acidic pH), to break down urea into ammonia and carbon dioxide. The stated 
activity is not less than 5 units/mg, one unit being defined as the amount that produces one μmol of ammonia per 
minut e at 37 °C from 5 g/l urea at pH 4. 
3.  Origin: Lactobacillus ferm entum. 
4.Area of application: breaking down urea present in wine intended for prolonge d ageing, where its initial urea concen ­
tration is higher than 1 mg/l. 
5.  Maximum dose: 75 mg of enzyme preparation per litre of wine treated , not exceed ing 375 units of urease per litre of 
wine. After treatment, all residual enzyme activity must be eliminated by filter ing the wine (pore size < 1 μm). 
6.  Chemical and microbiological purity specifications: 
Loss on drying Less than 10 % 
Hea vy metals Less than 30 ppm 
Pb Less than 10 ppm 
As Less than 2 ppm 
Total colif orms Absent 
Salmonella spp Absent in 25 g sample 
Aerobic count Less than 5 × 104 cells/g  
Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered by the 
‘Opinion on the use of urease prepared from Lactobacillus fermentum in wine production’ of the Scientific Committ ee 
for Food of 10 December 1998.  7.6.2019 L 149/29 Official Jour nal of the European Union EN     Appendix 7 
Requirements for pieces of oak wood 
PURPOSE, ORIGIN AND AREA OF APPLICA TION 
Pieces of oak wood are used in winemaking and ageing, including in the fermentation of fresh grapes and grape must, to 
pass on certain charact eristics of oak wood to wine. 
The pieces of oak wood must come excl usively from the Quer cus genus. 
They may be left in their natural state, or heated to a low, medium or high temperature, but they may not have 
undergone combustion, including surface combustion, nor be carbonaceous or friable to the touc h. They may not have 
undergone any chemical , enzymatic or physical processes other than heating. No product may be added for the purpose 
of increasing their natural flavour or the amount of their extractible phenolic compo unds. 
LABELLING 
The label must mention the origin of the botanical species of oak and the intensit y of any heating, the stora ge 
conditions and safety precautions. 
DIMENSIONS 
The dimensions of the particles of wood must be such that at least 95 % in weight are retained by a 2 mm mesh filter 
(9 mesh). 
PURIT Y 
The pieces of oak wood may not release any substances in concentrations which may be harmful to health. 
This treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.  
Appendix 8 
Requirements for treatment to correct the alcohol content of wines 
The aim of treatment to correct alcohol cont ent (‘the treatment ’) is to reduce exces sive levels of ethanol in wine in order 
to improve the balance of flavour . 
Requirements:  
(1) The objectives may be achi eved by separation techniques applied separate ly or in combination.  
(2) The wines treated must have no organoleptic faults and must be suitable for direct human consump tion.  
(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 conte nt 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 compet ent author ities.  7.6.2019 L 149/30 Official Jour nal of the European Union EN     Appendix 9 
Requirements for treatment to reduce the sugar content of musts by membrane coupling 
The aim of treatment to reduce sugar content (‘the treatment ’) is to remo ve sugar from a must by membrane coupling 
linking microfil tration or ultrafiltration to nanofiltration or reverse osmosis. 
Requirements:  
(1) The treatment induces a reduction in volume as a function of the quantity of the sugar cont ent 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 preser ved.  
(3) The reduction in sugar content of musts excl udes 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 provid ed 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 preser ve 
the macromolecules greate r in size than the membrane's cut-off threshold. This stage may be carried out by ultraf il­
tration.  
(7) The permeat e obtained during the first stage of treatment is then concentrated by nanofil tration 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 qualifi ed technician.  
(9) The membranes used must compl y with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) 
No 10/2011 and with the national provis ions adopt ed for the implementation thereof. They must compl y with the 
requirements of the Intern ational Oenological Codex published by the OIV .  
Appendix 10 
Requirements for the treatment of wines using a membrane technology coupled with activated 
carbon to reduce excess 4-ethylphenol and 4-ethy lguaiacol 
The aim of the treatment is to reduce the conte nt of 4-ethylphenol and 4-ethy lguaiacol of microbial origin that 
constitute s organoleptic defects and masks the aromas of the wine. 
Requirements:  
(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 compl y with the requirements of Regulations (EC) No 1935/2004 and (EU) No 10/2011 
and with the national provis ions adopt ed for the implementation thereof. They must compl y with the requirements 
of the Internati onal Oenological Codex published by the OIV .  7.6.2019 L 149/31 Official Jour nal of the European Union EN     PART B 
THE MAXIMUM SULPHUR DIO XIDE CONTENT OF WINES 
A.  THE SULPHUR DIO XIDE CONTENT OF WINES 
1.  The total sulphur dioxide conte nt of wines, other than sparkling wines and liqueur wines, on their release to the 
mark et for direct human consum ption, may not exceed: 
(a)  150 milligrams per litre for red wines; 
(b)  200 milligrams per litre for white and rosé wines. 
2.  Notwithstanding points 1(a) and (b), the maximum sulphur dioxide content shall be raised, as regards wines with 
a sugar content, expressed as the sum of glucose and fructose, of not less than five grams per litre, to: 
(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 descr iption ‘Spätlese’ in accordance with Union provi sions, 
—  whit e wines entitled to one of the followi ng prote cted designations of origin: Bordeaux supér ieur, Graves de 
Vayres, Côtes de Bordeaux-Saint-Macaire for the wines so-called ‘moelleux’ , Premières Côtes de Bordeaux, 
Côtes de Bergerac, Côtes de Montrav el, Gaillac followe d by the term s ‘doux’ or ‘vendanges tardives’, Rosette 
and Savennières, 
—  whit e wines entitled to the protect ed designations of origin Allela, Nav arra, Penedès, Tarragona and 
Valencia and wines entitled to a protect ed designation of origin from the Comunidad Autónoma del País 
Vasco and descr ibed as ‘vendimia tardia’, 
—  sweet wines entitled to the prote cted designation of origin ‘Binissalem-Mallorca’, 
—  wines produced from overripe grapes and from raisined grapes entitled to the prot ected 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 
conte nt is more than 45 g/l, 
—  wines from Hung ary bear ing the protect ed designation of origin ‘Tokaj i’ and descr ibed in accordance with 
Hung arian provisions as ‘Tokaj i édes szamorodni’ or ‘Tokaj i szàraz szamorodni’ , 
—  wines entitled to one of the following protect ed designations of origin: Loazzolo, Alto Adige and Trentino 
descr ibed by the term s or one of the term s: ‘passit o’ or ‘vendemmia tardiva’, 
—  wines entitled to the protect ed designation of origin: ‘Colli orientali del Friuli’ accompanied by the term 
‘Picolit’, 
—  wines entitled to the prot ected designations of origin ‘Moscat o di Panteller ia naturale’ and ‘Moscato di 
Pantel leria’, 
—  wines from the Czec h Republic entitled to the descr iption ‘pozdní sběr ’, 
—  wines from Slovakia entitled to a protect ed designation of origin and descr ibed by the term ‘nesk orý zber ’ 
and Slovak ‘Tokaj’ wines entitled to the protect ed designation of origin ‘Tokaj ské samorodné suché ’ or 
‘Tokaj ské samorodné sladké’ , 
—  wines from Slovenia entitled to a prote cted designation of origin and descr ibed by the term ‘vrhunsk o vino 
ZGP — pozna trgat ev’, 
—  whit e wines with the followi ng prot ected geographical indications, with a total alcoholic strength by 
volume of more than 15 % vol. and a sugar cont ent of more than 45 g/l: 
—  Franche -Comté, 
—  Coteaux de l'Au xois, 7.6.2019 L 149/32 Official Jour nal of the European Union EN     —  Saône-et-Loire, 
—  Coteaux de l'Ardèc he, 
—  Collines rhodaniennes, 
—  Comt é Tolosan, 
—  Côtes de Gascogne, 
—  Gers, 
—  Lot, 
—  Côtes du Tarn, 
—  Corrèze, 
—  Ile de Beaut é, 
—  Oc, 
—  Thau, 
—  Val de Loire, 
—  Médit erranée, 
—  Comt és rhodaniens, 
—  Côtes de Thongue, 
—  Côte Vermeille, 
—  Age nais, 
—  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 cont ent equal to or more than 45 g/l and entitled to one of the followi ng protect ed 
geographical indications: 
—  Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Atho s — Mont Athos — Άγιο Όρος 
Άθως), 
—  Αργολίδα (Αrgolida), 
—  Αχαΐα (Achaia), 
—  Επανομή (Epanomi), 
—  Κυκλάδες (Cyclades), 
—  Λακωνία (Lak onia), 
—  Πιερία (Pier ia), 
—  Τύρναβος (Tyrnavos), 
—  Φλώρινα (Flor ina), 
—  sweet wines originating in Cypr us 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 prote cted designation of origin 
Κουμανδαρία (Commandar ia), 
—  sweet wines originating in Cypr us 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 cont ent equal to or more than 
45 g/l and entitled to one of the followi ng protect ed geographical indications: 
—  Τοπικός Οίνος Λεμεσός (Regional wine of Lemesos), 
—  Τοπικός Οίνος Πάφος (Regional wine of Pafos), 7.6.2019 L 149/33 Official Jour nal of the European Union EN     —  Τοπικός Οίνος Λάρνακα (Regional wine of Larnaka), 
—  Τοπικός Οίνος Λευκωσία (Regional wine of Lefk osia), 
—  wines originating in Malta with a total alcoholic strength by volume great er than or equal to 13,5 % vol. 
and a sugar content greater than or equal to 45 g/l and entitled to the prote cted designation of origin 
‘Malta’ and ‘Gozo’, 
—  wines from Croatia entitled to a prote cted designation of origin and descr ibed by the term ‘kvalitetno vino 
KZP — deser tno vino’ or ‘vrhunsk o vino KZP — deser tno vino’ where the sugar cont ent is more than 
50 g/l or ‘vrhunsk o vino KZP — kasna berba’; 
—  wines from raisined grapes bear ing the prote cted designation of origin ‘Ponikve ’, where the suga r conte nt is 
more than 50 g/l, 
—  wines bear ing the prot ected designation of origin ‘Muškat momjanski/Moscato di Momiano’ descr ibed by 
the term s ‘kvalitetno vino KZP — deser tno vino’ or ‘vrhunsk o vino KZP — deser tno vino’ where the sugar 
conte nt is more than 50 g/l; 
(d)  350 milligrams per litre for: 
—  wines entitled to the descr iption ‘Auslese’ in accordance with Union provisions, 
—  Romanian white wines entitled to one of the followi ng prot ected designations of origin: Mur fatlar , Cotnar i, 
Târnave, Pietroasa, Valea Călugărească, 
—  wines from the Czec h Republic entitled to the descr iption ‘výběr z hroznů’ , 
—  wines from Slovakia entitled to a prote cted designation of origin and descr ibed by the term ‘výber z hrozna’ 
and Slovak ‘Tokaj ’ wines entitled to the protect ed designation of origin ‘Tokajský másláš’ or ‘Tokajský 
forditáš’, 
—  wines from Slovenia entitled to a prote cted designation of origin and descr ibed by the term ‘vrhunsk o vino 
ZGP — izbor ’, 
—  wines entitled to the traditional expression ‘Késői szüretelésű bor’, 
—  wines from Italy of the ‘aleatico’ type entitled to the protect ed designation of origin ‘Pergola’ and the 
traditional expression ‘passit o’, 
—  wines from Croatia entitled to a protect ed designation of origin and descr ibed by the term ‘vrhunsk o vino 
KZP — izbor na berba’, 
—  wines from Hungar y entitled to a prot ected designation of origin and descr ibed in accordance with 
Hung arian provisions as ‘Válogat ott szüretelésű bor’ or ‘Főbor ’; 
(e)  400 milligrams per litre for: 
—  wines entitled to the descr iptions ‘Beerenauslese’, ‘Ausbr uch’, ‘Ausbr uchwein’, ‘Trock enbeerenauslese’, 
‘Strohwein’, ‘Sch ilfwein’ and ‘Eiswein’ in accordance with Union provisions, 
—  whit e wines entitled to one of the followi ng protect ed designations of origin: Sauter nes, Barsac, Cadillac, 
Cérons, Loupiac, Sainte -Croix- du-Mont, Monbazillac, Bonnezeaux, Quar ts de Chaume, Coteaux du Layon, 
Coteaux de l'Au bance, Graves Supér ieures, Saint e-Fo y Bordeaux, Haut-Montravel, Saussignac, Jurançon 
excep t where followed by the term ‘sec’, Anjou-Coteaux de la Loire, Coteaux du Layon followe d by the 
name of the commune of origin, Chaume, Coteaux de Saumur , Coteaux du Layon followed by the term 
premier cru and compl eted by the compl ementar y geographical denomination Chaume, Pacher enc du Vic 
Bilh excep t where followed by the term ‘sec’, Alsace et Alsace grand cru followed by the term ‘vendang es 
tardives’ or ‘sélection de grains nobles’, 
—  sweet wines originating in Greece produced from overripe grapes and from raisined grapes with a residual 
sugar cont ent, expressed as sugar, equal to or more than 45 g/l and entitled to one of the followi ng 
prote cted designations of origin: 
—  Δαφνές (Dafnes), 
—  Λήμνος (Limnos), 
—  Malvasia Πάρος (Malvasia Paros), 7.6.2019 L 149/34 Official Jour nal of the European Union EN     —  Malvasia Σητείας (Malvasia Sitia), 
—  Malvasia Χάνδακας — Candia, 
—  Μονεμβασία- Malvasia (Monem vasia — Malvasia), 
—  Μοσχάτος Κεφαλληνίας (Muscat of Kefa lonia — 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 (Sant orini), 
—  Σητεία (Sitia), 
and sweet wines originating in Greece produced from over ripe grapes and from raisined grapes entitled to 
one of the following protect ed geograp hical indications: 
—  Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Atho s — Mont Athos — Άγιο Όρος 
Άθως), 
—  Αιγαίο Πέλαγος (Aeg ean Sea — Aigaio Pelagos), 
—  Δράμα (Drama), 
—  Ηράκλειο (Iraklio), 
—  Καστοριά (Kastor ia), 
—  Κρήτη (Crete), 
—  Μακεδονία (Macedonia), 
—  Ρέθυμνο (Rethimno), 
—  Σιάτιστα (Siatista), 
—  Στερεά Ελλάδα (Sterea Ellada), 
—  Χανιά (Chania), 
—  wines from the Czec h Republic entitled to the descr iptions ‘výběr z bobulí’, ‘výběr z cibéb’, ‘ledo vé víno’ or 
‘slámo vé víno’, 
—  wines from Slovakia entitled to a prot ected designation of origin and descr ibed by the terms ‘bobuľov ý 
výber ’, ‘hrozienk ový výber ’, ‘cibébový výber ’, ‘ľadové víno’ or ‘slamo vé víno’ and Slovak ‘Tokaj’ wines 
entitled to the prote cted designation of origin ‘Tokajský výber ’, ‘Tokaj ská esencia’ or ‘Tokaj ská výbero vá 
esencia’, 
—  wines from Hungar y entitled to a prot ected designation of origin and descr ibed in accordance with 
Hung arian provisions as ‘Tokaji máslás’, ‘Tokaj i fordítás’, ‘Tokaj i aszúeszencia’, ‘Tokaj i eszencia’, ‘Tokaji aszú’ 
or ‘Töppedt szőlőből készült bor’ or ‘Jégbor ’, 
—  wines entitled to the prot ected designation of origin ‘Albana di Romagna’ and descr ibed by the term 
‘passit o’, 
—  Luxembourg wines entitled to a prote cted designation of origin and descr ibed by the term s ‘vendang es 
tardives’, ‘vin de glace’ or ‘vin de paille’, 
—  wines from Portugal entitled to a prote cted designation of origin or a protect ed geographical indication and 
to the state ment ‘colheita tardia’, 
—  wines from Slovenia entitled to a prote cted designation of origin and descr ibed by the term s ‘vrhunsk o vino 
ZGP — jagodni izbor ’, ‘vrhunsk o vino ZGP — ledeno vino’ or ‘vrhunsk o vino ZGP — suhi jagodni izbor ’, 7.6.2019 L 149/35 Official Jour nal of the European Union EN     —  wines originating in Canada entitled to the descr iption ‘Icewine’, 
—  wines from Croatia entitled to a protect ed designation of origin and descr ibed by the term ‘vrhunsk o vino 
KZP — izbor na berba bobica’, ‘vrhunsk o vino KZP — izbor na berba prosušenih bobica’ or ‘vrhunsk o vino 
KZP — ledeno vino’. 
3.  The lists of wines bear ing a prot ected designation of origin or a protect ed geographical indication set out in 
points 2(c), (d) and (e) may be amended to include new wines or where the production conditions of the wines are 
amended or the designation of origin or geographical indication is changed. Member States shall send a request for 
derogat ion to the Commission in accordance with Commission Delegat ed Regulation (EU) 2017/1183 and provid e 
all the necessar y technical information for the wines concer ned, including their product specifications and the 
annual quantities produced. 
4.  In years when climatic conditions make this excep tionally necessar y, Member States may author ise an increase of 
a maximum of 50 milligrams per litre in the maximum total sulphur dioxide levels of less than 300 milligrams per 
litre for wines produced in certain wine-growi ng areas within their territory . Member States shall notify those 
derogat ions within one month followi ng the granting of the derogation to the Commission in accordance with 
Delegat ed Regulation (EU) 2017/1183 by specifying the year, the wine growing areas and the wines concer ned and 
provid ing evidence indicating that the climatic conditions make the increase necessar y. The Commission shall then 
publish the derogat ion on its website. 
5.  Member States may apply more restr ictive provi sions to wines produced within their territory . 
B.  THE SULPHUR DIO XIDE CONTENT OF LIQUEUR WINES 
The total sulphur dioxide cont ent of liqueur wines, on their release to the mark et for direct human consum ption, may 
not exceed: 
(a)  150 mg/l where the sugar conte nt is less than 5 g/l; 
(b)  200 mg/l where the sugar conte nt is not less than 5 g/l. 
C.  THE SULPHUR DIO XIDE CONTENT OF SPARKLING WINES 
1.  The total sulphur dioxide cont ent of sparkling wines, on their release to the market for direct human consum ption, 
may not excee d: 
(a)  185 mg/l for all catego ries of quality sparkling wine; and 
(b)  235 mg/l for other sparkling wines. 
2.  Where climate conditions make this necessar y in certain wine-growing areas of the Union, the Member States 
concer ned may author ise an increase of up to 40 mg/l in the maximum total sulphur dioxide content for the 
sparkling wines referred to in point 1(a) and (b) produced in their territory , provi ded that the wines covered by this 
author isation are not sent outside the Member State in question. 
PART C 
THE MAXIMUM VOLATILE ACID CONTENT OF WINES 
1.  The volatile acid content may not exceed: 
(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. 
2.  The levels refer red to in point 1 shall apply: 
(a)  to products from grapes harvested within the Union, at the production stage and at all stages of mark eting; 
(b)  to partially fermented grape must and wines originating in third countr ies, at all stages follo wing their entr y 
into the geographical territory of the Union. 7.6.2019 L 149/36 Official Jour nal of the European Union EN     3.  Member States may grant derog ations from the limits set out in point 1: 
(a)  for certain wines bear ing a prot ected designation of origin or a protect ed 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. 
Member States shall notify those derogat ions to the Commission in accordance with Delegat ed Regulation (EU) 
2017/1183 and within one month followi ng the date of granting the derogat ion. The Commission shall then make 
public the derogation on its website. 
PART D 
LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES 
1.  The sweet ening of wine may be author ised only if carried out using one or more of the following products: 
(a)  grape must ; 
(b)  concentrat ed grape must ; 
(c)  rectified concentrat ed grape must. 
The tota l alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol. 
2.  The sweet ening of imported wines intended for direct human consum ption and bear ing a geographical indication 
is forbidden within the territory of the Union. The sweetening of other imported wines shall be subject to the same 
conditions as wines produced in the Union. 
3.  The sweetening of a wine bear ing a protect ed designation of origin may be author ised by a Member State only if it 
is carried out: 
(a)  in accordance with the conditions and limits laid down in this Annex; 
(b)  within the region in whic h the wine was produced or within an area in immediate proximity . 
The grape must and concentrat ed grape must refer red to in point 1 must originat e in the same region as the wine 
for the sweet ening of which it is used. 
4.  The sweet ening of wines shall be author ised only at the production and wholesale stages.  7.6.2019 L 149/37 Official Jour nal of the European Union EN     ANNEX II 
AUTHORISED OENOLO GIC AL PRA CTICES AND RESTRICTIONS APPLIC ABLE TO SPARKLING WINES, 
QUALIT Y SPARKLING WINES AND QUALIT Y AROMA TIC SPARKLING WINES 
A.  Sparkling wine 
1.  For the purposes of this point and Sections B and C of this Annex: 
(a)  ‘tirage liqueur ’ means the product added to the cuvée to prov oke secondar y fermentation; 
(b)  ‘expedition liqueur ’ means the product added to sparkling wines to give them special taste qualities. 
2.  The expedition liqueur may contain only: 
—  sucrose, 
—  grape must, 
—  grape must in fermentation, 
—  concentrat ed grape must, 
—  rectified concentrat ed grape must, 
—  wine, or 
—  a mixture thereof, 
with the possible addition of wine distillate. 
3.  Without prejudice to enrichment author ised pursuant to Regulation (EU) No 1308/2013 for the constituents of 
a cuvée, any enrichment of the cuvée shall be prohibit ed. 
4.  Howe ver, each Member State may, in respect of regions and varieties for which it is technically justif ied, author ise 
the enrichment of the cuvée at the place of preparation of the sparkling wines provided that: 
(a)  none of the constituents of the cuvée has previously undergone enrichm ent; 
(b)  the said constituents are derived solely from grapes harvested in its territory; 
(c)  the enrichment is carried out in a sing le operation; 
(d)  the followi ng limits are not exceed ed: 
(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, concentrat ed grape must or rectifi ed concentrat ed grape must. 
5.  The addition of tirage liqueur and expedition liqueur shall be considered neither as enrichment nor as sweetening. 
The addition of tirag e liqueur may not cause an increase in the total alcoholic strength by volume of the cuvée of 
more than 1,5 % vol. This increase shall be measured by calculating the differ ence between the total alcoholic 
strength by volume of the cuvée and the tota l alcoholic strength by volume of the sparkling wine before any 
expedition liqueur is added. 
6.  The addition of expedition liqueur shall be carried out in such a way as not to increase the actual alcoholic strength 
by volume of the sparkling wine by more than 0,5 % vol. 
7.  Sweet ening of the cuvée and its constituents shall be prohibit ed. 
8.  In addition to any acidif ication or deacidifi cation of the constituents of the cuvée in accordance with Regulation 
(EU) No 1308/2013, the cuvée may be subject to acidif ication or deacidification. Acidif ication and deacidifi cation of 
the cuvée shall be mutually excl usive. Acidification may be carried out only up to a maximum of 1,5 grams per 
litre, expressed as tartaric acid, i.e. 20 milliequivalents per litre. 7.6.2019 L 149/38 Official Jour nal of the European Union EN     9.  In years of excep tional climate conditions, the maximum limit of 1,5 grams per litre or 20 milliequivalents per litre 
may be raised to 2,5 grams per litre or 34 milliequivalents per litre, provided that the natural acidity of the 
products is not less than 3 g/l, expressed as tartaric acid, or 40 milliequivalents per litre. 
10.  The carbon dioxide contained in the sparkling wines may be produced only as a result of the alcoholic fermentation 
of the cuvée from which such wine is prepared. 
Such fermentation, unless it is intended for processing grapes, grape must or partially fermented grape must 
directly into sparkling wine, may result only from the addition of tirage liqueur . It may take place only in bottles or 
in closed tank s. 
The use of carbon dioxide in the case of the process of transfer by count er- pressure is author ised under 
super vision and on condition that the inevitable gaseous exchang es with the carbon dioxide from the alcoholic 
fermentation of the cuvée do not increase the pressure of carbon dioxide contained in sparkling wines. 
11.  In the case of sparkling wines other than sparkling wines bear ing a prote cted designation of origin: 
(a)  the tirage liqueur intended for their preparation may contain only: 
—  grape must, 
—  grape must in fermentation, 
—  concentrat ed grape must, 
—  rectified concentrat ed 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. 
B.  Quality sparkling wine 
1.  The tirage liqueur intended for the production of a quality sparkling wine may contain only: 
(a)  sucrose; 
(b)  concentrat ed grape must ; 
(c)  rectified concentrated grape must ; 
(d)  grape must or partially fermente d grape must ; or 
(e)  wine. 
2.  Producer Member States may define any supplementar y or more stringent charact eristics or conditions of 
production and circulation for quality sparkling wines produced in their territory . 
3.  The manufacture of quality sparkling wines is also covered by the rules refer red to in: 
—  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, 
4.  As regar ds quality aromatic sparkling wines: 
(a)  excep t by way of derog ation, these may be obtained only by making excl usive 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 effect ed 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. 7.6.2019 L 149/39 Official Jour nal of the European Union EN     C.  Sparkling wines and quality sparkling wines bear ing a protected designation of origin 
1.  The total alcoholic strength by volume of the cuvées intended for the preparation of quality sparkling wines bear ing 
a protect ed designation of origin shall be not less than: 
—  9,5 % vol. in wine-growi ng zones C III, 
—  9 % vol. in other wine-growi ng zones. 
2.  Howe ver, the cuvées intended for the preparation of quality sparkling wines with the protect ed designations of 
origin ‘Prosecco’ , ‘Coneg liano Valdobbiadene — Prosecco’ and ‘Colli Asolani — Prosecco’ or ‘Asolo — Prosecco’ and 
prepared from a sing le vine variety may have a total alcoholic strength by volume of not less than 8,5 % vol. 
3.  The actual alcoholic strength by volume of quality sparkling wines bear ing a protect ed designation of origin, 
including the alcohol contained in any expedition liqueur added, shall be not less than 10 % vol. 
4.  The tirag e liqueur for sparkling wines and quality sparkling wines bear ing a prot ected designation of origin may 
contain only: 
(a)  sucrose; 
(b)  concentrat ed grape must ; 
(c)  rectified concentrated grape must ; 
and: 
(a)  grape must ; 
(b)  partially fermented grape must ; 
(c)  wine; 
suitable for yielding the same sparkling wine or quality sparkling wine bear ing a prot ected designation of origin as 
that to which the tirage liqueur is added. 
5.  Notwithstanding point 5(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, when kept at a temperature 
of 20 °C in closed containers of a capacity of less than 25 cl., quality sparkling wines with a protect ed designation 
of origin must have an excess pressure of not less than 3 bar. 
6.  The duration of the process of making quality sparkling wines bear ing a prote cted designation of origin, including 
ageing in the under taking where they are made and reck oned from the start of the fermentation process designed 
to make the wines sparkling, may not be less than: 
(a)  six months where the fermentation process designed to make the wines sparkling takes place in closed tank s; 
(b)  nine months where the fermentation process designed to mak e the wines sparkling take s place in the bottles. 
7.  The duration of the fermentation process designed to make the cuvée sparkling and the duration of the presence of 
the cuvée on the lees shall not be less than: 
—  90 days, 
—  30 days if the fermentation takes place in containers with stirrers. 
8.  The rules laid down in points 1 to 10 of Section A and point 2 of Section B shall also apply to sparkling wines and 
quality sparkling wines bear ing a protect ed designation of origin. 
9.  As regar ds quality aromatic sparkling wines bear ing a protect ed designation of origin: 
(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, provid ed that these varieties are 
recognised as suitable for the production of quality sparkling wines bear ing a protect ed designation of origin in 
the region whose name the quality sparkling wines bear ing a protect ed designation of origin bear . By 
derogat ion, a quality aromatic sparkling wine bear ing a protect ed 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’, ‘Coneg liano- 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 effect ed only by refrigeration or other physical processes; 7.6.2019 L 149/40 Official Jour nal of the European Union EN     (c)  the addition of expedition liqueur shall be prohibited; 
(d)  the actual alcoholic strength by volume of quality aromatic sparkling wines bear ing a protect ed designation of 
origin may not be less than 6 % vol.; 
(e)  the total alcoholic strength by volume of quality aromatic sparkling wines bear ing a protect ed 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 bear ing a prot ected 
designation of origin must have an exces s 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 bear ing a prote cted designation of origin must not be less than one month.  7.6.2019 L 149/41 Official Jour nal of the European Union EN     Appendix 
List of wine grape varieties which may be used to constitute the cuv ée for prepar ing quality 
aromatic sparkling wines and quality sparkling wines bear ing a protected designation of origin 
Airén 
Albar iño 
Aleatico N 
Alvar inho 
Ασύρτικο (Assyr tiko) 
Bourboulenc B 
Brach etto N. 
Busuioacă de Bohotin 
Clairette B 
Colombard B 
Csaba gyöngy e B 
Cserszegi fűszeres B 
Devín 
Fernão Pires 
Freisa N 
Gama y N 
Gewürztraminer Rs 
Girò N 
Glera 
Γλυκερύθρα (Glyk erythra) 
Huxe lrebe 
Irsai Olivér B 
Macabeo B Macabeu B 
Toutes les Malvasías 
All the Malvoisies 
Mauzac blanc and rosé 
Monica N 
Tous les Moscateles 
Μοσχοφίλερο (Mosc hofi lero) 
Müller -Thurg au B 
All the Muscatels 
Manzoni moscat o 
Nektár 
Pálava B 
Parellada B 
Perle B 
Piquepoul B 
Poulsard 
Ροδίτης (Roditis) 
Sche urebe 
Tămâioasă românească 
Torbat o 
Touriga Nacional 
Verdejo 
Zefír B  7.6.2019 L 149/42 Official Jour nal of the European Union EN     ANNEX III 
AUTHORISED OENOLO GIC AL PRA CTICES AND RESTRICTIONS APPLIC ABLE TO LIQUEUR WINES AND 
LIQUEUR WINES BEARING A PROTECTED DESIGNA TION OF ORIGIN OR PROTECTED GEOGRAPHIC AL 
INDIC ATION 
A.  Liqueur wines 
1.  The products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 and used for 
prepar ing liqueur wines and liqueur wines bear ing a prot ected designation of origin or a protect ed geographical 
indication may only have undergone, where appropr iate, the oenological practices and processes refer red to in 
either Regulation (EU) No 1308/2013 or this Regulation. 
2.  Howe ver, 
(a)  the increase in natural alcoholic strength by volume may only arise from the use of the products refer red to in 
points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013; and 
(b)  by deroga tion, Spain is author ised to permit the use of calcium sulphate for Spanish wines descr ibed by the 
traditional term s ‘vino genero so’ or ‘vino generoso de licor ’ where this practice is traditional and provided that 
the sulphate conte nt of the product so treated is not more than 2,5 g/l, expressed as potassium sulphat e. These 
products may undergo additional acidif ication up to a maximum limit of 1,5 g/l. 
3.  Without prejudice to any provis ions of a more restr ictive nature whic h the Member States may adop t for liqueur 
wines and liqueur wines bear ing a protect ed designation of origin or a prote cted geographical indication prepared 
within their territory , the oenological practices referred to in Regulation (EU) No 1308/2013 and in this Regulation 
shall be author ised for those products. 
4.  The followi ng are also author ised: 
(a)  sweet ening, subject to a declaration and registration requirement, where the products used have not been 
enriched with concentrat ed grape must, by means of: 
—  concentrat ed grape must or rectifi ed concentrat ed grape must, provid ed that the increase in the total 
alcoholic strength by volume of the wine in question is not more than 3 % vol., 
—  concentrat ed grape must, rectified concentrat ed grape must or must from raisined grapes to which neutral 
alcohol of vine origin has been added to prevent fermentation, for Spanish wine descr ibed by the traditional 
expression ‘vino genero so de licor ’ and provided that the increase in the total alcoholic strength by volume 
of the wine in question is not great er than 8 % vol., 
—  concentrat ed grape must or rectified concentrated grape must for liqueur wines bear ing the protect ed 
designation of origin ‘Madeira’ and provid ed 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 compen sate for losses due to evaporation during ageing; 
(c)  ageing in vessels at a temperature not exceed ing 50 oC, for liqueur wines bear ing the prot ected designation of 
origin ‘Madeira’ . 
5.  The vine varieties from whic h the products refer red to in point (3)(c) of Part II of Annex VII to Regulation (EU) 
No 1308/2013 used for the preparation of liqueur wines and liqueur wines bear ing a protect ed designation of 
origin or a prote cted geographical indication are produced shall be selected from those refer red to in Article 81(2) 
of Regulation (EU) No 1308/2013. 
6.  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 other than a liqueur wine bear ing 
a protect ed designation of origin or a prote cted geographical indication may not be less 12 % vol. 7.6.2019 L 149/43 Official Jour nal of the European Union EN     B.  Liqueur wines bear ing a protected designation of origin (pro visions other than those laid down in Section 
A of this Annex and concer ning specif ically liqueur wines bear ing a protected designation of origin) 
1.  The list of liqueur wines bear ing a prot ected designation of origin the production of which involves the use of 
grape must or the mixture of grape must with wine, refer red to in the fourth indent of point (3)(c) of Part II of 
Annex VII to Regulation (EU) No 1308/2013, is set out in Section A of Appendix 1 to this Annex. 
2.  The list of liqueur wines bear ing a protect ed designation of origin to which the products refer red to in point (3)(f) 
of Part II of Annex VII to Regulation (EU) No 1308/2013 may be added is given in Section B of Appendix 1 to this 
Annex. 
3.  The products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 and concentrat ed 
grape must and partially fermented grape must obtained from raisined grapes refer red to in point (3)(f)(iii) of that 
Part II of Annex VII used for the preparation of liqueur wine bear ing a prot ected designation of origin must come 
from the region whose name the liqueur wine bear ing a protect ed designation of origin in question bears. 
Howe ver, as concer ns liqueur wines bear ing the protect ed designation of origin ‘Málaga’ and ‘Jerez-Xérès-Sher ry’, 
the must of raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, 
obtained from the Pedro Ximénez vine variety, may come from the ‘Montilla-Mor iles’ region. 
4.  The operations refer red to in points 1 to 4 of Section A of this Annex for the preparation of a liqueur wine bear ing 
a protect ed designation of origin may be perf ormed only within the region referred to in point 3. 
Howe ver, as regar ds the liqueur wine bear ing a protect ed designation of origin for whic h the designation ‘Porto’ is 
reser ved for the product prepared from grapes obtained from the region delimit ed as the ‘Douro’ , the additional 
manuf actur ing and ageing processes may take place either in the aforementioned region or in Vila Nova de Gaia — 
Porto. 
5.  Without prejudice to any provis ions of a more restr ictive nature whic h the Member States may adop t for liqueur 
wines bear ing a prot ected designation of origin prepared within their territory: 
(a)  the natural alcoholic strength by volume of the products refer red 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 bear ing a prot ected designation of 
origin may not be less than 12 % vol. However , some liqueur wines bear ing a protect ed 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 bear ing a prot ected 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 bear ing a prot ected designation of origin obtained by the addition 
of neutral alcohol, or of a distillat e 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 whit e grape must refer red to in list 3 given in Section A of 
Appendix 2, 
—  9 % vol. in the case of a Portuguese liqueur wine bear ing the prote cted designation of origin ‘Madeira’ , 
the production of whic h is traditional and customary in accordance with the national legislation, which 
make s express provision for such a wine; 
(b)  the list of liqueur wines bear ing a prot ected 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 Januar y 1985 expressly so 
provid es, is given in Section B of Appendix 2. 
6.  The specific, traditional terms ‘οίνος γλυκύς φυσικός’, ‘vino dulce natural’ , ‘vino dolce naturale’ and ‘vinho doce 
natural’ shall be used only for liqueur wines bear ing a protect ed designation of origin: 
—  obtained from harvests at least 85 % of which are of the vine varieties liste d in Appendix 3, 7.6.2019 L 149/44 Official Jour nal of the European Union EN     —  derived from musts with an initial natural sugar cont ent of at least 212 grams per litre, 
—  obtained by adding alcohol, distillat e or spirits, as refer red 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 enrichm ent. 
7.  Insof ar as is necessar y to conf orm to traditional production practices, Member States may, for liqueur wines bear ing 
a protect ed designation of origin produced within their territory , stipulat e that the specific traditional name ‘vin 
doux naturel’ is used only for liqueur wines bear ing a protect ed designation of origin whic h are: 
—  made directly by producers harvesting the grapes and excl usively from their harvests of Muscatel, Grenache, 
Maccabeo or Malvoisie grapes; however , harvests which have been obtained from vine yards that are also plante d 
with vine varieties other than the four indicate d above may be included provided these do not constitute more 
than 10 % of the total stoc k, 
—  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 greate r yield resulting in the entire 
harvest ceasing to be eligible for the descr iption ‘vin doux naturel’ , 
—  derived from a grape must as referred to abov e with an initial natural sugar conte nt of at least 252 grams per 
litre, 
—  obtained, to the excl usion 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 refer red to abov e used and a maximum 
represent ed by the lower of the followi ng two propor tions: 
—  either 10 % of the volume of the abov ementioned 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 poten tial alcoholic strength by volume calculat ed on the 
basis of 1 % vol. of pure alcohol for 17,5 grams of residual suga r per litre. 
8.  In the case of liqueur wines, the specifi c traditional name ‘vino generoso’ shall be used only for dry liqueur wines 
bear ing a protect ed designation of origin developed totally or partly under flor and: 
—  obtained only from whit e grapes obtained from the Palomino de Jerez, Palomino fino, Pedro Ximénez, Verdejo, 
Zalema and Garrido Fino vine varieties, 
—  released to the mark et after it has been matured for an averag e of two years in oak barrels. 
Development under flor as referred to in the first subparagraph means the biological process whic h, occur ring 
when a film of typical yeasts develops spontaneously at the free surface of the wine after total alcoholic 
fermentation of the must, gives the product specifi c analytic and orga noleptic charact eristics. 
9.  The specific traditional name ‘vinho genero so’ shall be used only for liqueur wines with the prot ected designations 
of origin ‘Porto’, ‘Madeira’ , ‘Moscat el de Setubal’ and ‘Carcavelos’ in association with the respective designation of 
origin. 
10.  The specifi c traditional name ‘vino generoso de licor ’ shall be used only for liqueur wines bear ing a prote cted 
designation of origin: 
—  obtained from ‘vino generoso’, as referred to in point 8, or from wine under flor capable of producing such 
a ‘vino generoso’, to whic h has been added either must of raisined grapes to whic h neutral alcohol of vine 
origin has been added to prevent fermentation, or rectifi ed concentrat ed grape must or ‘vino dulce natural’ , 
—  released to the mark et after it has been matured for an averag e of two years in oak barrels.  7.6.2019 L 149/45 Official Jour nal of the European Union EN     Appendix 1 
List of liqueur wines bear ing a protected designation of origin the production of which involves 
special rules 
A.  LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNA TION OF ORIGIN THE PRODUCTION OF WHICH INV OLVES THE 
USE OF GRAPE MUST OR A MIXTURE THEREOF WITH WINE 
(Point 1 of Section B of this Annex) 
GREECE 
Σάμος (Samos), Μοσχάτος Πατρών (Muscat of Patra), Μοσχάτος Ρίου Πατρών (Muscat of Rio Patra), Μοσχάτος 
Κεφαλληνίας (Muscat of Kefalonia/Muscat de Kephalonia), Μοσχάτος Ρόδου (Muscat of Rodos), Μοσχάτος Λήμνου 
(Muscat of Limnos), Σητεία (Sitia), Νεμέα (Nemea), Σαντορίνη (Sant orini), Δαφνές (Dafnes), Μαυροδάφνη Κεφαλληνίας 
(Mavrodaphne of Kefalonia), Μαυροδάφνη Πατρών (Mavrodaphni of Patra) 
SPAIN 
Liqueur wines bear ing a prot ected designation of origin Descr iption of product as established by Union rules or national 
legislation 
Alicant e Moscate l de Alicante 
Vino dulce 
Cariñena Vino dulce 
Condado de Huelva Pedro Ximénez 
Moscate l 
Mist ela 
Empor dà Mist ela 
Moscate l 
Jerez-Xérès-Sher ry Pedro Ximénez 
Moscate l 
Malag a Vino dulce 
Montilla-Mor iles Pedro Ximénez 
Moscate l 
Priorato Vino dulce 
Tarragona Vino dulce 
Valencia Moscate l de Valencia 
Vino dulce  
ITALY 
Cannonau di Sardegna, Giró di Cagliari, Malvasia di Bosa, Marsala, Moscato di Sorso-Sennor i, Moscato di Trani, 
Nascodi Cagliari, Oltrepó Pavese Moscato, San Mar tino della Battag lia, Trentino, Vesuvio Lacr ima Christi. 7.6.2019 L 149/46 Official Jour nal of the European Union EN     B.  LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNA TION OF ORIGIN THE PRODUCTION OF WHICH INV OLVES THE 
ADDITION OF THE PRODUCTS REFERRED TO IN POINT (3)(f) OF PART II OF ANNEX VII TO REGUL ATION (EU) 
No 1308/2013 
(Point 2 of Section B of this Annex) 
1.  List of liqueur wines bear ing a protected designation of origin the production of which involves the 
addition of wine alcohol or dried-g rape alcohol with an actual alcoholic strength of not less than 95 % vol. 
and not more than 96 % vol. 
(First indent of point (3)(f)(ii) of Part II of Annex VII to Regul ation (EU) No 1308/2013) 
GREECE 
Σάμος (Samos), Μοσχάτος Πατρών (Muscat of Patra), Μοσχάτος Ρίου Πατρών (Muscat of Rio Patra), Μοσχάτος 
Κεφαλληνίας (Muscat of Kefalonia/Muscat de Kephalonia), Μοσχάτος Ρόδου (Muscat of Rodos), Μοσχάτος Λήμνου 
(Muscat of Limnos), Σητεία (Sitia), Σαντορίνη (Sant orini), Δαφνές (Dafnes), Μαυροδάφνη Πατρών (Mavrodaphni of 
Patra), Μαυροδάφνη Κεφαλληνίας (Mavrodaphne of Kefa lonia). 
SPAIN 
Condado de Huelva, Jerez-Xérès-Sher ry, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Mor iles, Rueda, Terra 
Alta. 
CYPR US 
Κουμανδαρία (Commandar ia). 
2.  List of liqueur wines bear ing a protected designation of origin the production of which involves the 
addition of spir its distilled from wine or grape marc with an actual alcoholic stre ngth of not less than 52 % 
vol. and not more than 86 % vol. 
(Second indent of point (3)(f)(ii) of Part II of Annex VII to Regulation (EU) No 1308/2013) 
GREECE 
Μαυροδάφνη Πατρών (Mavrodaphni of Patra), Μαυροδάφνη Κεφαλληνίας (Mavrodaphne of Kefalonia), Σητεία (Sitia), 
Σαντορίνη (Sant orini), Δαφνές (Dafnes), Νεμέα (Nemea). 
FRANCE 
Pineau des Charentes or Pineau charentais, Floc de Gascogne, Macvin du Jura. 
CYPR US 
Κουμανδαρία (Commandar ia). 
3.  List of liqueur wines bear ing a protected designation of origin the production of which involves the 
addition of spir its distilled from dried grapes with an alcoholic strength of not less than 52 % vol. but less 
than 94,5 % vol. 
(Thir d indent of point (3)(f)(ii) of Part II of Annex VII to Regulation (EU) No 1308/2013) 
GREECE 
Μαυροδάφνη Πατρών (Mavrodaphni of Patra), Μαυροδάφνη Κεφαλληνίας (Mavrodaphne of Kefalonia). 7.6.2019 L 149/47 Official Jour nal of the European Union EN     4.  List of liqueur wines bear ing a protected designation of origin the production of which involves the 
addition of partially fermented grape mus t obtained from raisined grapes 
(First indent of point (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013) 
SPAIN 
Liqueur wines bear ing a prot ected designation of origin Descr iption of product as established by Union rules or national 
legislation 
Jerez-Xérès-Sher ry 
Málag a 
Montilla-Mor iles Vino generoso de licor 
Vino dulce 
Vino generoso de licor  
ITALY 
Aleatico di Gradoli, Giró di Cagliari, Malvasia delle Lipar i, Pant eller ia passito 
CYPR US 
Κουμανδαρία (Commandar ia). 
5.  List of liqueur wines bear ing a protected designation of origin the production of which involves the 
addition of concentrated grape mus t obtained by the action of direct heat, complying, with the exception of 
this operation, with the definition of concentrated grape mus t. 
(Second indent of point (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013) 
SPAIN 
Liqueur wines bear ing a prot ected designation of origin Descr iption of product as established by Union rules or national 
legislation 
Alicant e  
Condado de Huelva 
Empor dà 
Jerez-Xérès-Sher ry 
Málag a 
Montilla-Mor iles 
Nav arra Vino generoso de licor 
Garnacha/Gar natxa 
Vino generoso de licor 
Vino dulce 
Vino generoso de licor 
Moscate l  
ITALY 
Marsala 
6.  List of liqueur wines bear ing a protected designation of origin the production of which involves the 
addition of concentrated grape must 
(Thir d indent of point (3)(f)(iii) of Part II of Annex VII to Regul ation (EU) No 1308/2013) 
SPAIN 
Liqueur wines bear ing a prot ected designation of origin Descr iption of product as established by Union rules or national 
legislation 
Málag a Vino dulce 
Montilla-Mor iles Vino dulce 
Vino generoso de licor 7.6.2019 L 149/48 Official Jour nal of the European Union EN     Liqueur wines bear ing a prot ected designation of origin Descr iption of product as established by Union rules or national 
legislation 
Tarragona Vino dulce 
Jerez-Xe rès-Sher ry Vino generoso de licor 
Condado de Huelva Vino generoso de licor  
ITALY 
Oltrepó Pavese Moscato, Marsala, Moscato di Trani.  7.6.2019 L 149/49 Official Jour nal of the European Union EN     Appendix 2 
A.Lists refer red to in point 5(a) of Section B of Annex III 
1.  List of liqueur wines bear ing a protected designation of origin produced from grape mus t with a natural 
alcoholic strength by volume of not less than 10 % vol. obtained by the addition of spir it obtained from 
wine or grape marc bear ing a protected designation of origin, possibly from the same holding. 
FRANCE 
Pineau des Charentes or Pineau charentais, Floc de Gascogne, Macvin du Jura. 
2.  List of liqueur wines bear ing a protected designation of origin produced from fermenting grape must with 
an initial natural alcoholic stre ngth 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 spir it of vinous origin. 
PORTUGAL 
Porto — Port 
Moscate l de Setúbal, Setúbal 
Carcav elos 
Moscate l do Douro. 
ITALY 
Moscato di Noto 
3.  List of liqueur wines bear ing a protected designation of origin produced from wine with an initial natural 
alcoholic strength by volume of not less than 10,5 % vol. 
SPAIN 
Jerez-Xérès-Sher ry 
Manzanilla-Sanlúcar de Barrameda 
Condado de Huelva 
Rueda 
ITALY 
Trentino 
4.  List of liqueur wines bear ing a protected designation of origin obtaine d from fermenting grape mus t with 
an initial natural alcoholic strength by volume of not less than 9 % vol. 
PORTUGAL 
Madeira 7.6.2019 L 149/50 Official Jour nal of the European Union EN     B.Lists refer red to in point 5(b) of Section B of Annex III 
List of liqueur wines bear ing a protected designation of origin with a total alcoholic stre ngth by volume of less 
than 17,5 % vol. but not less than 15 % vol., where national laws applicable thereto befo re 1 Januar y 1985 
expressly so provided 
(Point (3)(b) of Part II of Annex VII to Regulation (EU) No 1308/2013) 
SPAIN 
Liqueur wines bear ing a prot ected designation of origin Descr iption of product as established by Union rules or national  
legislation 
Condado de Huelva 
Jerez-Xérès-Sher ry 
Manzanilla-Sanlúcar de Barrameda 
Málag a 
Montilla-Mor iles 
Priorato 
Rueda 
Tarragona Vino generoso 
Vino generoso 
Vino generoso 
Seco 
Vino generoso 
Rancio seco 
Vino generoso 
Rancio seco  
ITALY 
Trentino 
PORTUGAL 
Liqueur wines bear ing a prot ected designation of origin Descr iption of product as established by Union rules or national  
legislation 
Porto — Port Branco leve seco   7.6.2019 L 149/51 Official Jour nal of the European Union EN     Appendix 3 
List of varieties that may be used to produce liqueur wines bear ing a protected designation of 
origin that bear the specif ic, traditional terms ‘vino dulce natural’, ‘vino dolce naturale ’, ‘vinho 
doce natural’ and ‘οινος γλυκυς φυσικος’ 
Muscats — Grenach e — Garnacha Blanca — Garnach a Peluda — Listán Blanco — Listán Negro-Negramoll — Maccabéo 
— Malvoisi es — Mavrodaphne — Assir tiko — Liatik o — Garnacha tintorera — Monastrell — Palomino — Pedro 
Ximénez — Albarola — Aleatico — Bosco — Cannonau — Corinto nero — Giró — Monica — Nasco — Primitivo — 
Vermentino — Zibibbo — Moscat eles — Garnach a.  7.6.2019 L 149/52 Official Jour nal of the European Union EN