EN   EN 
 
 
   
Brussels, XXX   
[…](2021) XXX  draft  
 
COMMISSION DELEGATED REGULATION (EU) …/...  
of XXX  
amending Delegated Regulation (EU) 2019/934 supplementing Regulation (EU) No 
1308/2013 of the European Parliament and of the Council as regards authorised 
oenological practices  
This draft has not been adopted or endorsed by the European Commission.  
Any vie ws expressed are the preliminary views of the Commission services  
and may not in any circumstances be regarded as stating an official position  
of the Commission. The information transmitted is intended only for the  
Member State or entity to which it is add ressed for discussions and may  
contain confidential and/or privileged material.    
EN 1  EN EXPLANATORY MEMORANDUM  
1. CONTEXT  OF THE  DELEGATED  ACT  
Commission Delegated Regulation (EU) 2019/934 lays down rules concerning wine -growing 
areas where the alcoholic strength may be increased, authorised oenological practices and 
restrictions applicable to the production and conservation of grapevine products, the minimum 
percentage of alcohol for by -products and their disposal, and publicatio n of OIV files . Such 
rules need to be updated to take account of technical progress, in particular new resolutions 
adopted by the International Organisation of Vine and Wine (OIV) in 2019 and 2020, and to 
improve their clarify and coherence where applicabl e. 
2. CONSULTATIONS  PRIOR  TO THE  ADOPTION  OF THE  ACT  
Consultations involving experts from the 2 7 Member States have been carried out since 
February 2020 within the Group of Experts under the single common organisation of the 
markets . 
During these meetings,  the Commission services presented amended 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 ob servers in those discussions.  
Stakeholders have had the opportunity to assess the various versions of the draft Delegated 
Regulation since those were posted on the Register of Commission expert groups and other 
similar entities open to the public on the I nternet. Comments received 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 contains provisions modifying Delegated 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 market for grapevine products.  
In particular, it includes new oenological practices recently adopted 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 Spai n and Cyprus.  
  
EN 2  EN COMMISSION DELEGATED REGULATION (EU) …/...  
of XXX  
amending Delegated Regulation (EU) 2019/934 supplementing Regulation (EU) No 
1308/2013 of the European Parliament and of the Council as regards 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 Parliament and of the 
Council of 17 December 20 13 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 1234/20071, and in particular Article s 75(2) and 80(4) 
thereof ,  
Whereas:  
(1) Commis sion Delegated Regulation (EU) 2019/9342 lays down rules supplementing 
Regulation (EU) No 1308/2013 concerning wine -growing areas where the alcoholic 
strength may be increased, authorised oenological practices and restrictions applicable 
to the production and conservation of grapevine products, the minimum percentage of 
alcohol for by -products and their disposal, and publication of the International 
Organisation of Vine and Wine (OIV) files. 
(2) Article 2 of Delegated Regulation (EU) 2019/934 defines the wine -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 accordingly.  
(3) Part A of Annex I to Delegated Regulation (EU) 2019/934 sets out 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) of that Regulation. 
Table 1 of Part A of Annex I to Delegated Regulation (EU) 2019/934 lays down the 
authorised oenological processes and the conditions and limits of their use. Table 2 of 
that Part lays down t he authorised oenological compounds and the conditions and 
limits of their use.  Tables 1 and 2 should be supplemented  to take account of technical 
progress , in particular in relation to resolutions adopted by the OIV in 2019 and 2020. 
In addition, some of the information provided in those Tables should be further 
clarified and its coherence should be improved.  
(4) To improve clarity and better inform the producers of grapevine products using 
authorised oenological processes, an additional column should be 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 regards wine -growing areas where the 
alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the 
production and conservation of grapevine products, the minimum perce ntage 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 column should list 
the categories of wine products in the production of which an oenological process may 
be used.  
(5) The conditions and limits of use of the aeration or oxygenation o enological process in 
line item 1 of Table 1 of Part A of Annex I to Delegated Regulation (EU) 2019/934  
currently authorised are too restrictive 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 Annex I to Delegated 
Regulation (EU) 2019/934  should refer to ad ditional OIV files which 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 treatments are currently not included in Table 1 of 
Part A of Annex I to Delegated Regulation (EU) 2019/934. Given their imp ortance in 
winemaking, it is appropriate to authorise their use, subject to certain conditions, and 
add a new line item in that Table . 
(8) To improve clarity, it is appropriate to specify which inert filtering agents are 
authorised in line item 3  of Table 1 of  Part A of Annex I to Delegated Regulation (EU) 
2019/934  by referring to the relevant OIV files , namely files  2.1.11, 2.1.11.1, 3.2.2 
and 3.2.2.1.  
(9) In line item 5 of Table 1 of Part A of Annex I to Delegated Regulation (EU) 2019/934 , 
for the sake of consist ency, 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 column 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 requirement is mentioned in some, but not all, 
relevant line items of Table 1 of Part A of Annex I to Delegated Regulation (EU) 
2019/934  as well as in some Appendices to Annex I to that Regulation. To improve 
consistency within Delegated Regulation (EU) 2019/934, this requirement should be 
referred to in all relevant line items of Tabl e 1 by adding it where it is missing and by 
transferring it, where appropriate, from the Appendices to Annex  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) Point s 1(b) and (c) of Section B of Part I of Annex VIII to Regulation (EU) No 
1308/2013 refer to the possibility to increase by  partial concentration  the natural 
alcoholic strength of respectively grape must and wine. This oenological process  is 
currently not included  in Table 1  of Part A of Annex I to Delegated Regulation (EU) 
2019/934. It is therefore appropriate to  authorise it and  add a new line item in that 
Table . 
                                                 
3 Commission Delegated Regulation (EU) 2018/273 of 11 December 2017 supplementing Regulation 
(EU) No 1308/2013 of the European Parliament and of t he Council as regards the scheme of 
authorisations for vine plantings, the vineyard register, accompanying documents and certification, the 
inward and outward register, compulsory declarations, notifications and publication of notified 
information, and sup plementing 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 Commission 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 established a new oenological practice, namely the 
reduction of indigenous microorganisms in grapes and musts by discontinuous 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 established a new oenological practice , namely  the 
treatment of musts by continuous high pressure processes to eliminate 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 establish ed a new oenological practice, namely the 
treatment of crushed grapes with ultrasound to promote the extraction of their 
compounds. A new line item should therefore be added to Table 1  of Part A of Annex 
I to Delegated Regulation (EU) 2019/934 . 
(15) Resolution OIV-OENO  634-2020 established a new oenological practice, namely  the 
treatment of grapes by pulsed electric 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 t o Delegated Regulation (EU) 2019/934 . 
(16) Resolution s 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 reduc e or eliminat e organoleptic deviations 
characterised as “earthy -musty” . A new line item should therefore be added to Table 1  
of Part A of Annex I to Delegated Regulation (EU) 2019/934 . 
(17) Calcium tartrate has been included by error in the Section on acidity regulators in l ine 
item 1.7 of Table 2 of Part A of Annex I to Delegated Regulation (EU) 2019/934. The 
OIV file 3.3.12 only refers to its property as stabilising agent. It is therefore 
appropriate to delete that line item from that Table.  
(18) Citric acid has been included in  the Section o n stabilising agents 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 bacteria have been included in the Section o n fermentation 
agents respectively in line ite ms 9.1 and 9.2 of that Table. In addition to their 
respective stabilising and fermentation properties, those oenological compounds can 
also modify wine acidity and taste, as specified in the relevant files of the OIV Code 
of Oenological Practices. It is th erefore appropriate to add to the Section o n acidity 
regulators in that Table new line items for respectively citric acid, yeasts for wine 
production and lactic acid bacteria.  
(19) Experience has shown that a number of categories of wine products mentioned in 
column 8 of Table 2 of Part A of Annex I to Delegated Regulation (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 to 7.8 and 9.2. Column 8 of 
those line items should therefore be amend ed accordingly.  
(20) Sulphur dioxide, potassium bisulphite and potassium metabisulphite 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 similar c ompounds covered by the same 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 in column 8 of that Table for those three 
compounds.  
(21) Charcoal for oenological use  as refer red to in line item 3.1 of Table 2 of Part A of 
Annex I to Delegated Regulation (EU) 2019/934 and s elective vegetal 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 purposes, the name of 
Section 3 in that Table to which these compounds belong should be changed from 
‘Sequestrants’ to ‘Adsorbents’.  
(22) Resolution OIV -OENO 633 -2019 amended the objectives and prescriptions of OIV 
file 2.3.2 concerning ferm entation activators. Column 3 of line items 4.1, 4.6 and 4.8 
of Table 2 of Part A of Annex I to Delegated Regulation (EU) 2019/934  should be 
amended accordingly.  
(23) Commission Regulation (EC) No 606/20094 laid down the conditions of use of 
thiamine hydrochlo ride 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 requirement. However, the 
explicit reference to the quantitativ e limitation to the use of thiamine was removed 
since it was considered that OIV files 2.3.3 and 4.1.7 mentioned in column 3 of line 
item 4.5 of Table 2 of Part A of Annex I to Delegated Regulation (EU) 2019/934 
provide already this information. During the  first year of implementation 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 abs ence of an explicit numerical reference, the 
separate references in file 2.3.3 (considering 0,6 mg/l as a sufficient dose for musts) 
and in file 4.1.7 (allowing maximum 0,6 mg/l for sparkling wines) may be understood 
as providing for the combined maximum l imit of 1,2 mg/l. To avoid possible 
misinterpretation regarding the conditions of use of thiamine , it is appropriate to 
specify in column 7 of line item 4.5 of Table 2 of Part A of Annex I to Delegated 
Regulation (EU) 2019/934  the maximum quantity of 0,6 mg/l as it was the case  in 
Regulation (E C) No 606/2009 for that compound.  
(24) Since 1 June 2013, bentonite is no longer authorised as food additive under Regulation 
(EC) No 1333/2008  of the European Parliament and of the Council5. It is therefore 
appropriate to  delete its E number 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 Part A of Annex I to 
Delegated Regulation (EU) 2019/934  should be amended accordingly.  
(26) Resolution OIV -OENO 613 -2019 replaced OIV file 3.2.6 concerning tannin addition 
to wine s. Column 3 of line items 5.12 and 6.4 of Table 2 of Part A of Annex I to 
Delegated Regulation (EU) 2019/934  should be amended accordingly.  
(27) Regulation (EC) No 606/2009 restricted the use of chitosan in wine production to 
compounds derived only from Aspergillus niger . This restriction has been retained in 
line items 5.13 and 10.3 of  Table 2 of Part A of Annex I to Delegated 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 c ategories 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 add itives (OJ L 354, 31.12.2008, p.  16). 
6 Commission Implementing Regulation (EU) 2017/2470 of 20 December 2017 establishing the Union 
list of novel foods in accordance with Regulation (EU) 2015/2283 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 Annex thereto the chitosan 
extract from fungi derived from either Agaricus bisporus  or Aspergillus niger . 
Therefore, it is appropriate to align the references in line items 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 l ine items should specify that 
chitosan may also derive from Agaricus bisporus . 
(28) The tetra -hydrate form of calcium tartrate as referred to in line 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 exist s also in a di -hydrate  form , 
which even if rarely used in food is authorised as food additive E 354 under 
Regulation (EC) No 1333/2008 and represents a substance distinct from the tetra -
hydrate form. For t he sake of completeness, a reference to E 354 is also currently 
included in line item 6.2 of Table 2 of Part A of Annex I to Delegated Regulation (EU) 
2019/934. However, during the first year of implementation of Delegated Regulation 
(EU) 2019/934, it beca me clear that the di -hydrate form of calcium tartrate is not used 
in winemaking. In addition, Member States and the industry report that in practice the 
only form of calcium tartrate available on the market is the tetra -hydrate form. To 
clarify the use and  avoid any confusion between the two forms of 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 Regulation (EU) 2019/934 should therefore be deleted.  
(29) OIV file 3.3.10 concer ns the treatment of wines with potassium ferrocyanide. This file 
is not mentioned in column 3 of line item 6.5 of Table 2 of Part A of Annex I to 
Delegated Regulation (EU) 2019/934  although particularly relevant thereto. It is 
therefore appropriate to add a reference to this file therein.  
(30) The European Food Safety Authority published on 11 March 2020  a Scientific 
Opinion on the r e‐evaluation of l(+)‐tartaric acid (E 334), sodium tartrates (E 335), 
potassium tartrates (E 336), potassium 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 Commission to revise the 
authorisation of DL tartaric acid as a processing aid in wine, i n the light of these 
observed nephrotoxic effects. However, that opinion does not provide information on 
exposure of consumers to DL tartaric acid when they drink wine treated with that 
compound. In the absence of such information, it is not possible to co nfirm whether 
the use of DL tartaric acid poses a risk to consumers. Nevertheless, given this known 
toxicity, in line with the precautionary principle, it is appropriate to remove the 
authorisation of DL tartaric acid and its neutral salt of potassium whil e such 
information is being collected. Line item 6.9 of Table 2 of Part 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 order for operators to adapt  
smoothly to this withdrawal, it is appropriate to allow the use of DL tartaric acid and 
therefore to defer the application of new provisions by  6 months  after the date of entry 
into force  of this Regulation .  
(31)(30) 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 Regulatio n (EU) 2019/934  should be amended accordingly.  
                                                 
7 http://www.efsa.europa.eu/en/efsajournal/pub/6030   
EN 7  EN (31) The reference to the file COEI -1-POTASP of the International Oenological Codex of 
the OIV in column 4 of line item 6.13 of Table 2 of Part A of Annex I to Delegated 
Regulation (EU) 2019/934  is not correct. It should be replaced by a reference to the 
file COEI -1-POTPOL.  
(32) Resolution OIV -OENO 581A -2021 established a new oenological practice, namely the 
treatment with fumaric acid in wine to inhibit malolactic fermentation . A new line 
item should therefore be added to Table 1 of Part A of Annex I to Delegated 
Regulation (EU) 2019/934 . 
(33) As indicated in file COEI -1-PRENZY of the International Oenological Codex of the 
OIV, enzymatic preparations contain many enzymatic activities, and, other than the 
main enzymatic activi ties, secondary activities are only tolerated  if they are set within 
the technological constraint limits for manufacturing of enzymatic preparations. This 
distinction between main and secondary 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 to the file COEI -1-
PRENZY in column 4 of line items 7.1 to 7.11.  
(33)(34) Resolution OIV -OENO 682 -2021 updated the files 1.13, 2.1.4, 2.1 .18, 3.2.8 
and 3.2.11 of the OIV Code of Oenological Practices. The reference year for these 
files as referred to in column 3 of Section 7 of Table 2 of Part A of Annex I to 
Delegated Regulation (EU) 2019/934 should therefore be amended.  
(35) The OIV Code of Oe nological Practices lists a number of different 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 i s appropriate to harmonise the list of authorised enzymes in 
that Table with the list of accepted 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 that Table. In 
addition, the file COEI -1-GLYCOS of the International Oenological 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.  
(34)(36) Resolution s OIV-OENO 5 41A-2021 and 541B -2021 established a new 
oenological practice, namely the use of Aspergillopepsin I to remove haze -forming 
proteins respectively in grape must and wine . A new line item should therefore be  
added to Table 1 of Part A of Annex I to Delegated Regulation (EU) 2019/934 . 
(35)(37) The file COEI -1-LESEAC in the OIV International Oenological Codex has 
been replaced by the files COEI -1-SACCHA and COEI -1-NOSACC. It is therefore 
appropriate to delete the refere nce to the file COEI -1-LESEAC in column 4 of line 
item 9.1 of Table 2 of Part A of Annex I to Delegated Regulation (EU) 2019/934  and 
replace it by a reference to the files COEI -1-SACCHA and COEI -1-NOSACC.  
(36)(38) Resolution OIV -OENO 611 -2019 completed OIV file 2.1.3.2.3.2 concerning 
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 should therefore be 
added to column 3 thereof.  
(37)(39) According to paragraph 1 of App endix 1 to Annex I  to Delegated Regulation 
(EU) 2019/934, t he use of tartaric acid for deacidification is currently only permitted 
for products originating from the ‘Elbling’ and ‘Weißer Riesling’ vine varieties and 
obtained from grapes harvested in the fo llowing wine -growing areas of the northe rn  
EN 8  EN part of wine -growing zone A: Ahr, Rheingau, Mittelrhein, Mosel, Nahe, Rheinhessen, 
Pfalz and Moselle luxembourgeoise . Germany informed the Commission that t he 
cultivation of the vine varieties ‘Elbling’ and ‘Weiße r Riesling’ is now authorised in 
Germany in other wine -growing areas of wine -growing zone A . The list of regions 
referred to in that paragraph should therefore be amended to cover all areas of wine -
growing zone A in Germany.  
(38)(40) Part B of Annex I to Delegated Regulation (EU) 2019/934 defines the 
maximum sulphur dioxide content of wines. The names of the wines ‘Côteaux de 
l’Ardèche’, ‘Lot’, ‘Corrèze’, ‘Oc’, ‘Thau’ and ‘Allobrogie’ referred to in t he 
fourteenth indent of point A(2)(c) of that Part have been chang ed. In addition, 
Slovenia 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 high content in re sidual 
sugars, therefore requiring higher levels of sulphur dioxide to ensure its preservation . 
Part B of Annex I should be amended accordingly.  
(39)(41) Spain has requested amendments to provisions relating to Spanish liqueur 
wines laid down in Annex III to Deleg ated Regulation (EU) 2019/ 934 to ensure 
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 the protected designations of orig in Condado de Huelva and Lebrija. Upon 
request of its wine producers, Spain has also asked to add the variet ies Garnacha roja 
and Mazuela  to the list of varieties as referred to in Appendix 3 to Annex III to 
Delegated Regulation (EU) 2019/934.  It is therefore appropriate to amend the relevant 
Sections and Appendices to Annex III to Delegated Regulation (EU) 2019/934.  
(40)(42) 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 production of 
which involves the addition of the products referred to in point (3)(f) of Part II of 
Annex VII to Regulation (EU) No 1308/2013. Following amendments to the 
specifications of the wine bearing the protected  designation of origin ‘ Κουμανδαρία 
(Commandaria) ’, Cyprus has requested to add th at 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)(43) 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 max imum total alcoholic 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 VII to Regulation (EU) No 1308/2013 shall be zones C I, C II  
EN 9  EN and C III referred to in Ap pendix 1 to that Annex and the areas of zone B in which white 
wines with the following protected geographical indications may be produced: ‘Franche -
Comté’ and ‘Val de Loire’. ’; 
(2) Annex I is amended in accordance with Annex I to this Regulation;  
(3) Annex III is amended in accordance with Annex I I to this Regulation . 
Article 2  
Transitional arrangements  
Grapevine products produced before the date of application of this Regulation in accordance 
with the rules in force before that date may be released for human consumption until their 
stocks are exhausted.  
Article 32 
Entry into force  and application  
This Re gulation shall enter into force on the  twentieth  day following that of its publication in 
the Official Journal of the European Union . 
The withdrawal of the authorisation 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  - please insert the date corresponding to 6 months after the 
entry into force of this Regulation ]. 
This Regulation shall be binding in its entirety and directly ap plicable in all Member States.  
Done at Brussels,  
 For the Commission  
 The President  
 Ursula VON DER LEYEN