EN   EN  
EN 1  EN EXPLANATORY MEMORANDUM 
1. CONTEXT  OF THE  DELEGATED  ACT 
Commission Delegated Regulation (EU) 2019/934 lays down rules c oncerning wine-growing 
areas where the alcoholic strengt h may be increased, authorised  o e n o l o g i c a l  p r a c t i c e s  a n d  
restrictions applicab le to the production an d conservation of g rapevine products, the minimum 
percentage of alcohol for by-produ cts and their disposal, and p ublication of OIV files. Such 
rules need to be updated to take account of technical progress,  in particular new resolutions 
adopted by the International Orga nisation of Vine and Wine (OIV ) in 2019 and 2020, and to 
improve their clarify and c oherence where applicable. 
2. CONSULTATIONS  PRIOR  TO THE  ADOPTION  OF THE  ACT 
Consultations involving experts from the 27 Member States have been carried out since 
February 2020 within the Group of  Experts under the single comm on organisation of the 
markets. 
During these meetings, the Commission services presented amende d versions of the text 
taking broadly into account the observations and comments made in each of the meetings or 
sent in writing to the Commission services. The experts of the European Parliament were 
involved as observers in those discussions.  
Stakeholders have had the opportu nity to assess the various ver sions of the draft Delegated 
Regulation since those were posted on the Register of Commissio n expert groups and other 
similar entities open to the public on the Internet. Comments r eceived on this basis have been 
included as far as possible. 
This consultation process led to a broad consensus on the draft  Delegated Regulation. 
3. LEGAL  ELEMENTS  OF THE  DELEGATED  ACT 
This Delegated Regulation contai ns provisions modifying Delegat ed Regulation (EU) 
2019/934 which supplements certain  rules of Regulation (EU) No 1308/2013 that are 
necessary to ensure the proper functioning of the  internal mark et for grapevine products.  
In particular, it includes new oenological practices recently a dopted by the OIV and amend 
existing ones in Part A of Annex I to Delegated Regulation (EU)  2019/934. It also introduces 
changes to Part B of Annex I, and to Annex III as regards wines  from Spain and Cyprus. 
 EN 2  EN COMMISSION DELEGATED REGULATION (EU) …/... 
of XXX  
amending Delegated Regulatio n (EU) 2019/934 supplementing Regul ation (EU) No 
1308/2013 of the European Parliament and of the Council as rega rds authorised 
oenological practices 
THE EUROPEAN COMMISSION, 
Having regard to the Treaty on the  Functioning of the European Union, 
Having regard to Regulation (EU) No 1308/2013 of the European P arliament and of the 
Council of 17 December 2013 establishing a common organisation of the markets in 
agricultural products and repeal ing Council Regulations (EEC) N o 922/72, (EEC) No 234/79, 
(EC) No 1037/2001 and (EC) No 1234/20071, and in particular Articles 75(2) and 80(4) 
thereof,  
Whereas: (1) Commission Delegated Regulation (EU) 2019/934
2 lays down rules supplementing 
Regulation (EU) No 1308/2013 con cerning wine-growing areas wher e the alcoholic 
strength may be increased, authorised oenological practices and  restrictions applicable 
to the production and conservati on of grapevine products, the m inimum percentage of 
alcohol for by-products and their disposal, and publication of the International 
Organisation of Vine an d Wine (OIV) files. 
(2) Article 2 of Delegated Regulati on (EU) 2019/934 defines the win e-growing areas 
where wines may have a maximum total alcoholic strength of 20 %  vol. The wines 
‘Vin de pays de Franche-Comté’ and ‘Vin de pays du Val de Loire ’ referred to in that 
Article have changed names. That Article should be amended acco rdingly. 
(3) Part A of Annex I to Delegated Regulation (EU) 2019/934 sets ou t the list of 
authorised oenological practices  and restrictions applicable to  the production and 
conservation of grapevine products falling within the scope of Part II of Annex VII to 
Regulation (EU) No 1308/2013, as referred to in Article 80(1) o f that Regulation. 
Table 1 of Part A of Annex I to Delegated Regulation (EU) 2019/ 934 lays down the 
authorised oenological processe s and the conditions and limits of their use. Table 2 of 
that Part lays down the author ised oenological compounds and th e conditions and 
limits of their use.  Tables 1 and 2 should be supplemented to take account of techni cal 
progress, in particular in rela tion to resolutions adopted by t he OIV in 2019 and 2020. 
In addition, some of the informa tion provided in those Tables s hould be further 
clarified and its coherence should be improved.  
(4) To improve clarity and better in form the producers of grapevine  products using 
authorised oenological processes, an additional column should b e added in Table 1 of 
 
1 OJ L 347, 20.12.2013, p. 671.  
2 Commission Delegated Regulation (EU) 2019/934 of 12 March 2019  supplementing Regulation (EU) 
No 1308/2013 of the European Parliament and of the Council as r egards wine-growing areas where the 
alcoholic strength may be increas ed, authorised oenological pra ctices and restrictions applicable to the 
production and conservation of grapevine products, the minimum percentage of alcohol for by-products 
and their disposal, and publication of OIV files (OJ L 149, 7.6 .2019, p. 1). EN 3  EN Part A of Annex I to Delegated Regulation (EU) 2019/934. That c olumn should list 
the categories of wine products  in the production of which an o enological process may 
be used. 
(5) The conditions and limits of use  of the aeration or oxygenation  oenological process in 
line item 1 of Table 1 of Part A of Annex I to Delegated Regula tion (EU) 2019/934 
currently authorised are too rest rictive as they only allow the  use of gaseous oxygen. 
They should refer instead to the relevant OIV files 2.1.1 and 3 .5.5 which allow the use 
of both oxygen and air. 
(6) For the sake of completeness, the conditions and limits of use of the heat treatments 
oenological process in line item 2 of Table 1 of Part A of Anne x I to Delegated 
Regulation (EU) 2019/934 should refer to additional OIV files w hich relate to heat 
treatments, namely files 2.3.6, 2.3.9, 3.5.4 and 3.5.10. 
(7) Although accepted by the OIV, cold t reatments are currently not  included in Table 1 of 
Part A of Annex I to Delegated Regulation (EU) 2019/934. Given their importance in 
winemaking, it is appropriate to authorise their use, subject t o certain conditions, and 
add a new line item in that Table. 
(8) To improve clarity, it is appropriate to specify which inert fi ltering agents are 
authorised in line item 3 of Tabl e 1 of Part A of  Annex I to De legated Regulation (EU) 
2019/934 by referring to the relevan t OIV files, namely files 2 .1.11, 2.1.11.1, 3.2.2 
and 3.2.2.1. 
(9) In line item 6 of Table 1 of Part A of Annex I to Delegated Reg ulation (EU) 2019/934, 
for the sake of consistency, the information on the categories of wine products in the 
production of which elimination of sulphur dioxide by physical processes may be used 
should be deleted from column 2 and  introduced into a new colum n 3 of that Table. 
(10) Article 29 of Commission Delegated Regulation (EU) 2018/2733 provides that a 
number of treatments is to be recorded in the register referred  to in Article 147(2) of 
Regulation (EU) No 1308/2013. That r equirement is mentioned in some, but not all, 
relevant line items of Table 1 of Part A of Annex I to Delegate d Regulation (EU) 
2019/934 as well as in some Appendices to Annex I to that Regul ation. To improve 
consistency within Delegated Regulation (EU) 2019/934, this req uirement should be 
referred to in all relevant line items of Table 1 by adding it where it is missing and by 
transferring it, where appropria te, from the Appendices to Anne x I. This concerns 
column 2 of line items 6, 10, 11, 12, 16, 17 and 18 of Table 1 and Appendices 5, 7, 8 
and 10 to Annex I.  
(11) Points 1(b) and (c) of Section B of Part I of Annex VIII to Reg ulation (EU) No 
1308/2013 refer to the possibility to increase by partial conce ntration the natural 
alcoholic strength of respectivel y grape must and wine. This oe nological process is 
currently not included in Table 1 of Part A of Annex I to Deleg ated Regulation (EU) 
2019/934. It is therefore appropria te to authorise it and add a  new line item in that 
Table. 
 
3 Commission Delegated Regulation (EU) 2018/273 of 11 December 2 017 supplementing Regulation 
(EU) No 1308/2013 of the European Parliament and of the Council  as regards the scheme of 
authorisations for vine plantings, the vineyard register, accom panying documents and certification, the 
inward and outward register, co mpulsory declarations, notificat ions and publication of notified 
information, and supplementing Regulation (EU) No 1306/2013 of the European Parliament and of the 
Council as regards the relevant checks and penalties, amending Commission Regulations (EC) No 
555/2008, (EC) No 606/2009 and (EC) No 607/2009 and repealing C ommission Regulation (EC) No 
436/2009 and Commission Delegated Regulation (EU) 2015/560 (OJ L 58, 28.2.2018, p. 1). EN 4  EN (12) Resolution OIV-OENO 594A-2019 estab lished a new oenological pra ctice, namely the 
reduction of indigenous microorganisms in grapes and musts by d iscontinuous high 
pressure process. A new line item should therefore be added to Table 1 of Part A of 
Annex I to Delegated Regulation (EU) 2019/934. 
(13) Resolution OIV-OENO 594B-2020 esta blished a new oenological pra ctice, namely the 
treatment of musts by continuous high pressure processes to eli minate wild micro-
organisms. A new line item should therefore be added to Table 1  of Part A of Annex I 
to Delegated Regulation (EU) 2019/934. 
(14) Resolution OIV-OENO 616-2019 established a new oenological prac tice, namely the 
treatment of crushed grapes wit h ultrasound to promote the extr action of their 
compounds. A new line item should therefore be added to Table 1  of Part A of Annex 
I to Delegated Re gulation (EU) 2019/934. 
(15) Resolution OIV-OENO 634-2020 established a new oenological prac tice, namely the 
treatment of grapes by pulsed ele ctric fields to facilitate and  increase the extraction of 
valuable substances. A new line item should therefore be added to Table 1 of Part A of 
Annex I to Delegated Regulation (EU) 2019/934. 
(16) Resolutions OIV-OENO 614A-2020 and 614B-2020 established a new oenological 
practice, namely the treatment of respectively musts and wines using adsorbent 
styrene-divinylbenzene beads to  reduce or eliminate organolepti c deviations 
characterised as “eart hy-musty”. A new lin e item should therefo re be added to Table 1 
of Part A of Annex I to Dele gated Regulation (EU) 2019/934. 
(17) Calcium tartrate has been include d by error in the Section on a cidity regulators in line 
item 1.7 of Table 2 of Part A of Annex I to Delegated Regulatio n (EU) 2019/934. The 
OIV file 3.3.12 only refers to its property as stabilising agen t. It is therefore 
appropriate to delete that lin e item from that Table. 
(18) Citric acid has been included in  the Section on stabilising age nts in line item 6.3 of 
Table 2 of Part A of Annex I to Delegated Regulation (EU) 2019/ 934. Yeasts for wine 
production and lactic acid bacter ia have been included in the S ection on fermentation 
agents respectively in line items 9.1 and 9.2 of that Table. In  addition to their 
respective stabilising and ferm entation properties, those oenol ogical compounds can 
also modify wine acidity and taste, as specified in the relevan t files of the OIV Code 
of Oenological Practices. It is therefore appropriate to add to  the Section on acidity 
regulators in that Table new lin e items for respectively citric  acid, yeasts for wine 
production and lactic acid bacteria.  
(19) Experience has shown that a number of categories of wine produc ts mentioned in 
column 8 of Table 2 of Part A of Annex I to Delegated Regulatio n (EU) 2019/934 
were missing or incorrect for some oenological compounds. This concerns line items 
2.1 to 2.4, 4.1 to 4.6, 5.9, 5.11, 5.12, 5.16, 6.4, 6.11, 7.2 t o 7.8 and 9.2. Column 8 of 
those line items should theref ore be amended accordingly. 
(20) Sulphur dioxide, potassium bisul phite and potassium metabisulph ite set out 
respectively in line items 2.1, 2.2 and 2.3 of Table 2 of Part A of Annex I to Delegated 
Regulation (EU) 2019/934 are sim ilar compounds covered by the s ame OIV files. It is 
therefore appropriate to mention the same OIV files in column 3  of that Table and the 
same categories of wine products i n column 8 of that Table for those three 
compounds.  
(21) Charcoal for oenological use as referred to in line item 3.1 of  Table 2 of P art A  of 
Annex I to Delegated Regulation (EU) 2019/934 and selective veg etal fibres as EN 5  EN referred to in line item 3.2 of that Table are used rather for their adsorption than for 
their sequestration properties. Therefore, for clarification pu rposes, the name of 
Section 3 in that Table to whi ch these compounds belong should be changed from 
‘Sequestrants’ to ‘Adsorbents’. 
(22) Resolution OIV-OENO 633-2019 amended the objectives and prescri ptions of OIV 
file 2.3.2 concerning fermentation activators. Column 3 of line  items 4.1, 4.6 and 4.8 
of T able 2 of P art A  of A nnex I t o D elegated  R egulation  (E U ) 20 19/934 should be 
amended accordingly.  
(23) Commission Regulation (EC) No 606/20094 laid down the conditions of use of 
thiamine hydrochloride by specifying that no more than 0,6 mg/l  (expressed in 
thiamine) may be used per treatment. Delegated Regulation (EU) 2019/934, which 
repealed Regulation (EC) No 606/2009, maintained this requireme nt. However, the 
explicit reference to the quantit ative limitation to the use of  thiamine was removed 
since it was considered that OIV files 2.3.3 and 4.1.7 mentione d in column 3 of line 
item 4.5 of Table 2 of Part A of Annex I to Delegated Regulatio n (EU) 2019/934 
provide already this information. During the first year of impl ementation of Delegated 
Regulation (EU) 2019/934, it became  nevertheless clear that the  combined reading of 
the two OIV files may lead to confusion as regards the maximum allowed quantity of 
thiamine. It appears possible that, in the absence of an explic it numerical reference, the 
separate references in file 2.3.3 (considering 0,6 mg/l as a su fficient dose for musts) 
and in file 4.1.7 (allowing maximum 0,6 mg/l for sparkling wine s) may be understood 
as providing for the combined maximum limit of 1,2 mg/l. To avo id possible 
misinterpretation regarding the conditions of use of thiamine, it is appropriate to 
s p e c i f y  i n  c o l u m n  7  o f  l i n e  i t e m  4 . 5  o f  T a b l e  2  o f  P a r t  A  o f  A n nex I to Delegated 
Regulation (EU) 2019/934 the maximum quantity of 0,6 mg/l as it  w a s  t h e  c a s e  i n  
Regulation (EC) No 606/2009 for that compound. 
(24) Since 1 June 2013, bentonite is no longer authorised as food ad ditive under Regulation 
(EC) No 1333/2008 of the European Parliament and of the Council5. It is therefore 
appropriate to delete its E numbe r in column 2 of line item 5.9  of Table 2 of Part A of 
Annex I to Delegated Regulation (EU) 2019/934. 
(25) Resolution OIV-OENO 612-2019 replaced OIV file 2.1.7 concerning  tannin addition 
to musts. Column 3 of line items 5.12 and 6.4 of Table 2 of Par t A of Annex I to 
Delegated Regulation (EU)  2019/934 should be amended accordingl y. 
(26) Resolution OIV-OENO 613-2019 replaced OIV file 3.2.6 concerning  tannin addition 
to wines. Column 3 of line items 5.12 and 6.4 of Table 2 of Par t A of Annex I to 
Delegated Regulation (EU)  2019/934 should be amended accordingl y. 
(27) Regulation (EC) No 606/2009 restricted the use of chitosan in w ine production to 
compounds derived only from Aspergillus niger . This restriction ha s been retained in 
line items 5.13 and 10.3 of Table 2 of Part A of Annex I to Del egated Regulation (EU) 
2019/934. However, Commission Implementing Regulation (EU) 2017 /24706 
 
4 Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for 
implementing Council Regulation (EC) No 479/2008 as regards the  categories of grapevine products, 
oenological practices and the applicable restrictions (OJ L 193 , 24.7.2009, p. 1). 
5 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). 
6 Commission Implementing Regulation (EU) 2017/2470 of 20 Decemb er 2017 establishing the Union 
list of novel foods in accordance with Regulation (EU) 2015/228 3 of the European Parliament and of 
the Council on novel foods (OJ L 351, 30.12.2017, p. 72). EN 6  EN authorises in the Union list of novel foods set out in the Anne x thereto the chitosan 
extract from fungi derived from either Agaricus bisporus  o r  Aspergillus niger . 
Therefore, it is appropriate to align the references in line it ems 5.13 and 10.3 of that 
Table to the corresponding provision in Table 1 of the Annex to  Implementing 
Regulation (EU) 2017/2470. Thus, column 1 of those line items s hould specify that 
chitosan may also derive from Agaricus bisporus . 
(28) The tetra-hydrate form of calcium tartrate as referred to in li ne item 6.2 of Table 2 of 
Part A of Annex I to Delegated  Regulation (EU) 2019/934 is used  as processing aid by 
the Union wine sector. However, calcium tartrate exists also in  a di-hydrate form, 
which even if rarely used in foo d is authorised as food additiv e E 354 under 
Regulation (EC) No 1333/2008 and re presents a substance distinc t from the tetra-
hydrate form. For the sake of completeness, a reference to E 35 4 is also currently 
included in line item 6.2 of Tab le 2 of Part A of Annex I to De legated Regulation (EU) 
2019/934. However, during the firs t year of implementation of D elegated Regulation 
(EU) 2019/934, it became clear tha t the di-hydrate form of calc ium tartrate is not used 
in winemaking. In addition, Memb er States and the industry repo rt that in practice the 
only form of calcium tartrate available on the market is the te tra-hydrate form. To 
clarify the use and avoid any confusion between the two forms o f calcium tartrate, the 
reference to the food additive E 354 in column 2 of line item 6 .2 of Table 2 of Part A 
of Annex I to Delegated Regul ation (EU) 2019/934 should therefo re be deleted.  
(29) OIV file 3.3.10 concerns the treat ment of wines with potassium ferrocyanide. This file 
is not mentioned in column 3 of l i n e  i t e m  6 . 5  o f  T a b l e  2  o f  P a r t A of Annex I to 
Delegated Regulation (EU) 2019/934 although particularly releva nt thereto. It is 
therefore appropriate to add a r eference to this file therein. 
(30) The European Food Safety Author ity published on 11  March 2020 a  Scientific 
Opinion on the re‐evaluation of  l(+)‐tartaric acid (E 334), sod ium tartrates (E 335), 
potassium tartrates (E 336), pot assium sodium tartrate (E 337) and calcium tartrate (E 
354) as food additives7. That opinion reports on a study where DL tartaric acid was 
shown to cause kidney effects. It also recommends the Commissio n to revise the 
authorisation of DL tartaric acid as a processing aid in wine, i n  t h e  l i g h t  o f  t h e s e  
observed nephrotoxic effects. How ever, that opinion does not pr ovide information on 
exposure of consumers to DL tartar ic acid when they drink wine treated with that 
compound. In the absence of such information, it is not possibl e to confirm whether 
the use of DL tartaric acid poses a risk to consumers. Neverthe less, given this known 
toxicity, in line with the precautionary principle, it is appro priate to remove the 
authorisation of DL tartaric acid and its neutral salt of potas sium while such 
information is being collected. Line item 6.9 of Table 2 of Par t A of Annex I to 
Delegated Regulation (EU) 2019/934 should therefore be deleted and Appendix 4 to 
that Part A should be amended accordingly. In addition, in orde r for operators to adapt 
smoothly to this withdrawal, it is appropriate to allow the use  of DL tartaric acid and 
therefore to defer the applicatio n of new provisions by 6 month s after the date of entry 
into force of this Regulation.  
(31) Resolutions OIV-OENO 586-2019 and OIV-OENO 659-2020 amended the  
prescriptions of OIV file 3.3.14 concerning the treatment with cellulose gums 
(carboxymethylcellulose). Columns  3 and 8 of line item 6.11 of Table 2 of Part A of 
Annex I to Delegated Regulat ion (EU) 2019/934 should be amended  accordingly. 
 
7 http://www.efsa.europa.eu/en/efsajournal/pub/6030 EN 7  EN (32) The reference to the file COEI-1 -POTASP of the International Oe nological Codex of 
the OIV in column 4 of line item 6.13 of Table 2 of Part A of A nnex I to Delegated 
Regulation (EU) 2019/934 is not c orrect. It should be replaced by a reference to the 
file COEI-1-POTPOL. 
(33) As indicated in file COEI-1-PRENZ Y of the International Oenolog ical Codex of the 
OIV, enzymatic preparations cont ain many enzymatic activities, and, other than the 
main enzymatic activities, sec ondary activities are only tolera ted if they are set within 
the technological constraint lim its for manufacturing of enzyma tic preparations. This 
distinction between main and sec ondary activities is currently not specified in 
Delegated Regulation (EU) 2019/934. It is therefore appropriate  to include it in Table 
2 of Part A of Annex I to that Delegated Regulation and refer t o the file COEI-1-
PRENZY in column 4 o f line items 7.1 to 7.11. 
(34) The OIV Code of Oenological Pract ices lists a number of differe nt enzymes. Not all of 
those are included in Table 2 of Part A of Annex I to Delegated  Regulation (EU) 
2019/934. In order to offer wine producers the widest possible range of enzymes to 
improve their wines, it is appropr iate to harmonise the list of  authorised enzymes in 
that Table with the list of accep ted enzymes in the OIV Code of  Oenological Practices. 
New line items for the enzymes arabinanase, beta-glucanase (β1- 3, β1-6) and 
glucosidase should therefore be  added in Section 7 “Enzymes” of  t h a t  T a b l e .  I n  
addition, the file COEI-1-GLYCOS of the International Oenologic al Codex of the OIV 
should be deleted from column 4 of line item 7.8 of that Table and moved to column 4 
of new line item 7.11 as it refers to the enzyme numbered EC 3. 2.1.21. 
(35) The file COEI-1-LESEAC in the O IV International Oenological Cod ex has been 
replaced by the files COEI-1-SACCHA and COEI-1-NOSACC. It is th erefore 
appropriate to delete the referen ce to the file COEI-1-LESEAC i n column 4 of line 
item 9.1 of Table 2 of Part A of Annex I to Delegated Regulatio n (EU) 2019/934 and 
replace it by a reference to the  files COEI-1-SACCHA and COEI-1 -NOSACC. 
(36) Resolution OIV-OENO 611-2019 completed OIV file 2.1.3.2.3.2 con cerning de-
acidification by lactic acid bacteria. This file is relevant to  line item 9.2 of Table 2 of 
Part A of Annex I to Delegated Regulation (EU) 2019/934 and sho uld therefore be 
added to column 3 thereof. 
(37) According to paragraph 1 of Appendix 1 to Annex I to Delegated Regulation (EU) 
2019/934, the use of tartaric acid for deacidification is curre ntly only permitted for 
products originating from the ‘Elbling’ and ‘Weißer Riesling’ v ine varieties and 
obtained from grapes harvested in the following wine-growing ar eas of the northern 
part of wine-growing zone A: Ahr, Rheingau, Mittelrhein, Mosel,  Nahe, Rheinhessen, 
Pfalz and Moselle luxembourgeoise. Germany informed the Commiss ion that the 
cultivation of the vine varieties ‘Elbling’ and ‘Weißer Rieslin g’ is now authorised in 
Germany in other wine-growing ar eas of wine-growing zone A. The  list of regions 
referred to in that paragraph s hould therefore be amended to co ver all areas of wine-
growing zone A in Germany. 
(38) Part B of Annex I to Delegated Regulation (EU) 2019/934 defines  the maximum 
sulphur dioxide content of wines. The names of the wines ‘Côtea ux de l’Ardèche’, 
‘Lot’, ‘Corrèze’, ‘Oc’, ‘Thau’ and ‘Allobrogie’ referred to in the fourteenth indent of 
point A(2)(c) of that Part have been changed. In addition, Slov enia has requested to 
add the wine ‘vrhunsko vino ZGP — slamno vino (vino iz sušenega  grozdja)’ among 
the list of wines for which the maximum sulphur dioxide content  may be raised up to 
400 mg/l. This wine has a very hig h content in residual sugars,  therefore requiring EN 8  EN higher levels of sulphur dioxide  to ensure its preservation. Pa rt B of Annex I should be 
amended accordingly.  
(39) Spain has requested amendments to provisions relating to Spanis h liqueur wines laid 
down in Annex III to Delegated Regulation (EU) 2019/934 to ensu re consistency with 
the definition of liqueur wines as referred to in point (3) of Part II of Annex VII to 
Regulation (EU) No 1308/2013 and with the specifications of the  wines bearing th e 
protected designations of origin Condado de Huelva and Lebrija.  I t  i s  t h e r e f o r e  
appropriate to amend the releva nt Sections and Appendices to An nex III to Delegated 
Regulation (EU) 2019/934. 
(40) Part B of Appendix 1 to Annex III to Delegated Regulation (EU) 2019/934 lists the 
liqueur wines bearing a protected designation of origin the pro duction of which 
involves the addition of the pr oducts referred to in point (3)( f) of Part II of Annex VII 
to Regulation (EU) No 1308/2013. Following amendments to the sp ecifications of the 
wine bearing the protected design ation of origin ‘Κουμανδαρία ( Commandaria)’, 
Cyprus has requested to add that wine to points 5 and 6 of Part  B of Appendix 1 to 
Annex III to that Delegated Regulation. These points should be amended accordingly. 
(41) Delegated Regulation (EU) 2019/ 934 should therefore be amended accordingly, 
HAS ADOPTED THIS REGULATION: 
Article 1 
Amendments to Delegated Regulation (EU) 2019/934  
Delegated Regulation (EU) 2019/ 934 is amended as follows: 
(1) Article 2 is replaced by the following: 
‘Article 2 
Wine-growing areas where wines may have a maximum total alcohol ic strength of 20 % 
vol. 
The wine-growing areas referred to  in the first indent of point  (c) of the second paragraph of 
point (1) of Part II of Annex VI I to Regulation (EU) No 1308/20 13 shall be zones C I, C II 
and C III referred to in Appendix 1 to that Annex and the areas  o f zon e B in which white 
wines with the following protect ed geographical indications may  be produced: ‘Franche-
Comté’ and ‘Val de Loire’.’; 
(2) Annex I is amended in accordan ce with Annex I to this Regulatio n; 
(3) Annex III is amended in accordance with Annex II to this Regula tion. 
Article 2 
Transitional arrangements  
Grapevine products produced before the date of application of t his Regulation in accordance 
w ith  th e ru l es in  fo rce b efo re th at d ate may  b e  releas ed  fo r h u man consumption until their 
stocks are exhausted. 
Article 3 
Entry into force and application  
This Regulation shall enter into force on the twentieth day fol lowing that of its publication in 
the Official Journal of  the European Union . EN 9  EN The withdrawal of the authorisat ion of DL tartaric acid and its  neutral salt of potassium and 
the amendment of Appendix 4 to Annex I to Delegated Regulation (EU) 2019/934 shall apply 
from […] [ Publications Office  - plea se insert the date correspondi ng to 6 months after the 
entry into force of this Regulation ]. 
This Regulation shall be binding i n its entirety and directly a pplicable in all Member States. 
Done at Brussels, 
 For the Commission 
 The President  Ursula VON DER LEYEN