COMMI SSION IMPLEMENTING REGUL ATION (EU) 2019/935 
of 16 Apr il 2019 
laying down rules for the application of Regulation (EU) No 1308/2013 of the European 
Parliament and of the Council as regards analysis methods for deter mining the physical , chemical 
and organoleptic character istics of grapevine products and notif ications of Member States 
decisions concer ning increases in natural alcoholic strength 
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 Articles 80(5), 91(c) 
and (d) and 223(3) 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(1)  Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007 (2).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of Commission Regulation (EC) No 606/2009 (3) which is repealed by Commission Delegat ed Regulation (EU) 
2019/934 (4). 
(2)  Pursuant to Article 80(5) and Article 91(d) of Regulation (EU) No 1308/2013 the Commission shall, where 
necessar y, lay down rules on the analysis methods for determining the physical, chemical and organolept ic 
charact eristics of grapevine products. The methods shall be based on any relevant methods recommended and 
published by the Intern ational Org anisation of Vine and Wine (OIV), unless they would be ineffec tive or 
inappropr iate. Article 91(c) of Regulation (EU) No 1308/2013 moreo ver empo wers the Commission to lay down 
rules for checking whether those products have been subjected to processes contrar y to the author ised 
oenological practices in the Union. 
(3)  The method of analysis for determining whether allyl isothiocyanat e is present in the wine product is laid down 
in the Annex to this Regulation. As regar ds other methods for determining whether products have undergone 
processes contrar y to the author ised oenological practices, the applicable rules should be those allowe d by the 
Member States concer ned. 
(4)  Point 3 of Section A of Part I of Annex VIII to Regulation (EU) No 1308/2013 sets out an oblig ation for Member 
States to notify the Commission of any increase in the limits laid down in point 2 of that Section. Details 
concer ning the submission of this information by Member States to the Commission should be laid down. 
(5)  The measures provided for in this Regulation are in accordance with the opinion of the Committee for the 
Common Org anisation of the Agricultural Markets, 7.6.2019 L 149/53 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 organization 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). 
(4)Commission Delegat ed Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European 
Parliament and of the Council as regar ds wine-growing 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 (see page 1 of this Official Jour nal). HAS ADOPTED THIS REGUL ATION: 
Article 1 
Scope 
This Regulation lays down rules for the application of Title II, Chapt er I of Regulation (EU) No 1308/2013, concer ning 
analysis methods for determining the physical, chemical and orga noleptic charact eristics of grapevine products, and 
notificati ons of decisions by Member State s allowing increases in natural alcoholic strength. 
Article 2 
Applicable Union analysis methods 
The analysis methods refer red to in point (d) of Article 75(5) of Regulation (EU) No 1308/2013 to be used for 
verification of the limits laid down by Union rules to the use of allyl isothiocyanat e for the production of certain 
grapevine products are laid down in the Annex to this Regulation. 
Article 3 
Notif ication of Member States decisions allo wing an increase in natural alcoholic strength 
1. Member State s allowing for an increase of the natural alcoholic strength by volume pursuant to point 3 of 
Section A of Part I of Annex VIII to Regulation (EU) No 1308/2013 shall notify the Commission of this within one 
month follo wing the granting of the derogat ion. In the notification, the Member States shall specify the regions and the 
varieties concer ned by the decision and they shall submit data and evidence indicating that the climatic conditions have 
been excep tionally unfa vourable in the regions concer ned. 
2. The notification shall be made in accordance with Commission Delegat ed Regulation (EU) 2017/1183 (5) and 
Commission Implementing Regulation (EU) 2017/1185 (6). 
3. The Commission shall then inform the other Member States. 
Article 4 
Entr y into force 
This Regulation shall enter into force on the twentieth day followi ng that of its publication in the Official Journal of the 
European Union. 
It shall apply from 7 December 2019 . 7.6.2019 L 149/54 Official Jour nal of the European Union EN     
(5)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 of the Council with regar d to the notifications to the Commission of information and 
documents (OJ L 171, 4.7.2017, p. 100). 
(6)Commission Implementing Regulation (EU) 2017/1185 of 20 Apr il 2017 laying down rules for the application of Regulations (EU) 
No 1307/2013 and (EU) No 1308/2013 of the European Parliament and of the Council as regar ds notifi cations to the Commission of 
information and documents and amending and repealing several Commission Regulations (OJ L 171, 4.7.2017, p. 113). This Regulation shall be binding in its entirety and directly applicable in all Member State s. 
Done at Brussels, 16 Apr il 2019. 
For the Commission 
The President 
Jean-Claude JUNCK ER  7.6.2019 L 149/55 Official Jour nal of the European Union EN     ANNEX 
SPECIAL UNION ANAL YSIS METHODS 
ALL YL ISOTHIOCY ANA TE 
1.  Principle of the method 
Any allyl isothiocyanat e present in the wine is collect ed by distillation and identif ied by gas chromatograph y. 
2.  Reag ents 
2.1.  Ethanol, absolute . 
2.2.  Standard solution: solution of allyl isothiocyanat e in absolute alcohol containing 15 mg of allyl isothiocyanat e per 
litre. 
2.3.  Freezing mixture consisting of ethanol and dry ice (temperature – 60 °C). 
3.  Apparatus 
3.1.  Distillation apparatus as shown in the figure. A stream of nitroge n is passed continuously through the apparatus. 
3.2.  Heating mantle, ther mostatically controlled. 
3.3.  Flowmeter . 
3.4.  Gas chromat ograph fitted with a flame spectrophotome ter detect or equipped with a selective filter for sulphur 
compo unds (wavelength = 394 nm) or any other suitable detect or. 
3.5.  Stainless steel chromat ograph column of internal diameter 3 mm and length 3 m filled with Carbowax 20M at 
10 % on Chromosorb WHP , 80 to 100 mesh. 
3.6.  Microsyr inge, 10μl. 
4.  Procedure 
Put two litres of wine into the distillation flask, introduce a few millilitres of ethanol (point 2.1) into the two collecting 
tubes so that the porous parts of the gas dispersion rods are complet ely immersed. Cool the two tubes extern ally with 
the freezing mixture. Connect the flask to the collecting tubes and begin to flush the apparatus with nitrogen at a rate 
of three litres per hour . Heat the wine to 80 °C with the heating mantle, distil and collect 45 to 50 ml of the distillate. 
Stabilize the chromat ograph. It is recommended that the followi ng conditions are used: 
—  injecto r temperature: 200 °C, 
—  column temperature: 130 °C, 
—  helium carrier gas flow rate: 20 ml per minute . 
With the microsyr inge, introduce a volume of the standard solution such that the peak corresponding to the allyl 
isothiocyanat e can easily be identified on the gas chromat ogram. 
Similarly introduce an aliquot of the distillat e into the chromat ograph. Check that the retention time of the peak 
obtained corresponds with that of the peak of allyl isothiocyanate. 
Under the conditions descr ibed above, compo unds naturally present in the wine will not produce interfer ing peaks on 
the chromatogram of the sample solution. 7.6.2019 L 149/56 Official Jour nal of the European Union EN     Apparatus for distillation under a current of nitrogen 
7.6.2019 L 149/57 Official Jour nal of the European Union EN