1 
 ANNEX I  
PART  A  
AUTHORISED OENOLOGICAL PRACTICES.  
TABLE 1: AUTHORISED OENOLOGICAL PROCESSES  
 1 2 
 Oenological processes  Authorised use  
1 Aeration or oxygenation  Using gaseous oxygen . 
2 Heat treatments  Subject to the conditions set out in  files, 1.8 and 3.4.3.1  of the OIV Code of  Oenological Practices . 
3 Centrifuging and filtration with or without an inert filtering agent  Use of an inert filtering agent must not leave undesirable residues in the treated product . 
4 Create an inert atmosphere  To handle the product shielded from the air . 
5 Elimination of sulphur dioxide by physical processes  Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, 
concentrated grape must, rectified concentrated grape must and new wine still in fermentation . 
6 Ion exchange resins  Only with grape must intended for the manufacture of rectified concentrated grape must , subject to the conditions set out in Appen dix 
3. 
7 Bubbling  Using argon or nitrogen . 
8 Flotation  Using nitrogen or carbon dioxide or by aerating . 
9 Discs of pure paraffin impregnated with allyl isothiocyanate  To create a sterile atmosphere. Permitted solely in Italy as long as it is not prohibited under  that country’s legislation and only in 
containers holding more than 20 litres. See the limits of use of allyl isothiocyanate in Table 2 on authorised oenological compounds . 
10 Electrodialysis treatment  1 To ensure the tartaric stabilisati on of the wine and applied to partially fermented must for direct human consumption as such and in 
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 and subject to the conditions laid down in Appendix 5 to this Annex . 
11 Pieces of oak wood  1 In winemaking and ageing , including in the fermentation of fresh grapes and grape must. Subject to the conditions laid down in 
Appendix 7 . 
12 Correction of the alcohol content of wine  Only with wine and subject to the conditions laid down in Appendix  8 . 
13 Cation exchangers  To ensure the tartaric stabilisation of the wine and applied to partially fermented must for direct human consumption as such  and of 
the products defined i n points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 
1308/2013  and subject to the conditions laid down in Appendix 3 to this Annex and in file 3.3.3. of the OIV Code of Oenological 
Practices and in compliance with Regulation (EC) No 1935/2004 of the European Parliament and of the Council2 and with the 
national provisions adopted for the implementation thereof . 
14 Electro -membranary treatment1 Acidification and 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 10 of this Regulation and subject to compliance with Regulation (EC) No 1935/2004 and 
Commission Regulation (EU) No 10/20113 and wi th the national provisions adopted for the implementation thereof. Subject to the 
conditions set out in files 2.1.3.1.3., 2.1.3.2.4. , 3.1.1.4., 3.1.2.4. of the OIV International C ode of Oenological Practices .  
15 Cation exchangers1 For the 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 10 of this Regulation  and in compliance with Regulation (EC) No 1935/2004 and with the national 
provisions adopted for th e implementation thereof. Subject to the conditions set out in  files 2.1.3.1.4. and 3.1.1.3.1. of the OIV Code 
of Oenological Practices.  
                                                 
1 The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013 . 
2 Regulation (EC) No 1935/2004 of the  European Parliament and of the Council  on materials 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  January 2011  on plastic materials and articles intended to come into contact with food  (OJ L 12, 15.1.2011 , p.1).  
2 
 16 Membrane coupling  For the reduction in sugar content of musts as defined in point 10  of Part II of Annex VII to Reg ulation (EU) No 1308/2013  subject 
to the conditions stipulated in Appendix 9.  
17 Membrane  contactors  To manage the dissolved gas in wine. 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 except the addition of carbon dioxide for the products defined in points ( 4), (5), (6) and 
(8) of Part II of that Annex. In compliance with Regulation (EC) No 1935/2004 and Regulation (EC) No 10/2011  and with the 
national provisions adopted for the implementation thereof.  Subject to the  conditions set out in file 3.5.17.  of the OIV Code of 
Oenological Practices.  
18 Membrane technology coupled with activated carbon  To reduce excess 4 -ethylphenol and 4 -ethylguaiacol in wines and subject to the conditions laid down in Appendix 10 . 
19 Filter plates containing zeolite y-faujasite  To adsorb haloanisoles subject to the conditions laid down in file 3.2.15 of the OIV Code of Oenological Practices . 
20 Ageing  in wood container  In winemaking of wines including in the fermentation of fresh grapes and grape must.  
   
3 
 TABLE 2: AUTHORISED OENOLOGICAL COMPOUNDS  
 1 2 3 4 5 6 7 8 
 Substances/ 
Activities  E number  
and/or  
CAS number  OIV  Code of 
Oenological 
Practice s 1  OIV Codex 
file reference  Additive  Processing 
aid/used as 
processing 
aid 2 Conditions and l imits of use 3 Categories of 
wine products 4 
1 Acidity regulators  
1.1 Tartaric acid (L(+ )-) E 334 / CAS 87-
69-4 File 2.1.3.1.1  
(2001); 
3.1.1.1  (2001) COEI -1-LTARAC  x  Conditions and limits laid down in Sections C 
and D of Part I of Annex VIII  to Regulation 
(EU) No 1308/2013  and Article 10 of this 
Regulation. Specifications for tartaric acid 
(L(+) -) laid down in point 2 of Appendix 1 to 
this Annex .  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
1.2 Malic acid (D,L -; L-) E 296 / - File 2.1.3.1.1  
(2001); 
3.1.1.1  (2001 ) COEI -1-ACIMAL  x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
1.3 Lactic acid  E 270 / - File  2.1.3.1.1  
(2001 ); 
3.1.1.1  (2001 ) COEI -1-ACILAC  x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
1.4 Potassium L(+)-tartrate  E 336(i i)  / CAS  
921-53-9 File 2.1.3.2.2  
(1979) ; 
3.1.2.2  (1979)  COEI -1-POT TAR   x (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
1.5 Potassium bicarbonate  E 501(ii) / CAS 
298-14-6 File 2.1.3.2.2  
(1979) ; 
3.1.2.2  (1979)  COEI -1-POTBIC   x (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
1.6 Calcium carbonate  E 170 /  CAS 471-
34-1 File 2.1.3.2.2  
(1979) ; 
3.1.2.2  (1979)  COEI -1-CALCAR   x (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
1.7 Calcium tartrate  E 354 / - File 3.3.12  (1997)  COEI -1-CALTAR   x (1), (3), (4), (5), (6), 
(7), (8), (9),  (15) and 
(16) 
1.8 Calcium sulphate  E 516 / - File 2.1.3.1.1.1  
(2017)   x  Conditions and limits laid down in point  2(b) of 
Section A of Annex III.  Maximum use level: 2 
g/l. (3) 
1.9 Potassium carbonate  E 501(i)  File 2.1.3.2.5  (2017) 
; 3.1.2.2  (1979)    x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
2 Preservatives  and antioxidants  
2.1 Sulphur dioxide  E 220 /  CAS 
7446 -09-5 File 1.12  (2004 ); 
2.1.2  (1987) ; 
3.4.4  (2003)  COEI -1-SOUDIO  x  Limits (i.e. maximum quantity in the product 
placed on the market) as laid down in Section B 
of Annex I  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
2.2 Potassium bisulphite  E 228 /  CAS 
7773 -03-7 File 2.1.2  (1987)  COEI -1-POTBIS  x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
2.3 Potassium metabisulphite   E 224 / CAS 
16731 -55-8 File 1.12  (2004) , 
3.4.4  (2003)  COEI -1-POTANH  x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
2.4 Potassium sorbate  E 202  File 3.4.5  (1988)  COEI -1-POTSOR  x   (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
2.5 Lysozyme  E 1105  File 2.2.6  (1997) ; COEI -1-LYSOZY  x x   (1), (3), (4), (5), (6),  
4 
 3.4.12  (1997)  (7), (8), (9), (10), (11), 
(12), (15) and (16)  
2.6 L ascorbic acid  E 300  File 1.11  (2001) ; 
2.2.7  (2001) ;  3.4.7  
(2001)  COEI -1-ASCACI  x  Maximum content in wine thus treated and 
placed on the market: 250 mg/l . 250 mg/l for 
each treatment.   Fresh grapes, (1), (3), 
(4), (5), (6), (7), (8), 
(9), (10), (11), (12), 
(15) and (16)  
2.7 Dimethyldicarbonate 
(DMDC ) 5 E242  / CAS 
4525 -33-1 File 3.4.13  (2001)  COEI -1-DICDIM  x   partially fermented 
must for direct human 
consumption as such,  
(1), (3), (4), (5), (6), 
(7), (8), (9), (15)  and 
(16) 
3 Sequestrants  
3.1 Charcoal  for oenological 
use  File 2.1.9  (2002) ; 
3.5.9  (1970)  COEI -1-CHARBO   x  White wines, (2), (10), 
and (14) 
3.2 Selective vegetal fibres   File 3.4.20  (2017)  COEI -1-FIBVEG   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (15)  and 
(16) 
4 Fermentation activators  
4.1 Microcrystalline 
cellulose  E 460 (i) / CAS  
9004 -34-6 File 2.3.2  (2005) , 
3.4.21  (2015)  COEI -1-CELMIC   x Also for malolactic fermentation . It must 
comply with the specifications laid down in the 
Annex to Regulation (EU) No 231/2012  Fresh grapes, (2), (4), (5), 
(6), (7), (10), (11) and 
(12) 
4.2 diammonium hydrogen 
phosphate  E 342 /  CAS 
7783 -28-0 File 4.1.7  (1995)  COEI -1-PHODIA   x No more than 1 g/l (expressed in salts) 6 or 0,3 
g/l for the second fermentation of sparkling 
wines.   Fresh grapes, ( 2), (10), 
(11), (12), (13), second 
alcoholic fermentation of 
(4), (5), (6) and (7). 4.3 Ammonium sulphate  E 517 / CAS 
7783 -20-2 File 4.1.7  (1995)  COEI -1AMMSUL   x 
4.4 Ammonium bisulphite  - / CAS 10192 -
30-0  COEI_1 -
AMMHYD   x No more than 0,2 g/l (expressed in salts) 6 and 
up to the limits set in point s 2.1 to 2.3  Fresh grapes, (10), (11) 
and (12) 
4.5 Thiamine  hydrochloride  - / CAS 67-03-8 File 2.3.3  (1976) ; 
4.1.7  (1995)  COEI -1-THIAMIN   x  Fresh grapes, (2), (10), 
(11), (12), (13), second 
alcoholic fermentation of 
(4), (5), (6) and (7) 
4.6 Yeast autolysates  - / - File 2.3.2  (2005) ; 
3.4.21 (2015)  COEI -1-AUTLYS   x 2 Also for malolactic fermentation  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 Also for malolactic fermentation  Fresh grapes, (1), (2), (3), 
(4), (5), (6), (7), (8), (9), 
(10), (11), (12), (15) and 
(16) 
4.8 Inactivated yeasts  - / - File 2.3.2  (2005) ; 
3.4.21 (2015)  COEI -1-INAYEA   x 2 Also for malolactic fermentation  Fresh grapes, (1), (2), (3), 
(4), (5), (6), (7), (8), (9), 
(10), (11), (12), (15) and 
(16) 
4.9 Inactivated yeasts  with 
guaranteed glutathione 
levels  - / - File 2.2.9 (2017)  COEI -1-LEVGLU   x 2 Only to promote yeast metabolism  Fresh grapes, (1), (2), (3), 
(4), (5), (6), (7), (8), (9), 
(10), (11), (12), (15) and 
(16) 
5 Clarifying agents  
5.1 Edible gelatine  - / CAS 9000 -70-
8 File 2.1.6  (1997) ; 
3.2.1  (2011)   COEI -1-GELATI   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
5.2 Wheat protein   File 2.1.17  (2004) ; 
3.2.7  (2004)  COEI -1-PROVEG   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)   
5 
 5.3 Peas protein   File 2.1.17  (2004) ; 
3.2.7  (2004)  COEI -1-PROVEG   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-PROVEG   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and  (16) 
5.5 Isinglass   File 3.2.1  (2011)  COEI -1-COLPOI   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
5.6 Casein  - / CAS 9005 -43-
0 File 2.1.16  (2004)  COEI -1-CASEIN   x 2  (10), (11) and (12)  
5.7 Potassium caseinates  - / CAS 68131 -
54-4 File 2.1.15  (2004) ; 
3.2.1  (2011)  COEI -1-POTCAS   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
5.8 Egg albumin  - / CAS 9006 -59-
1 File 3.2.1  (2011)  COEI -1-OEUALB   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
5.9 Bentonite  E 558 / - File 2.1.8  (1970) ; 
3.3.5  (1970)  COEI -1-BENTON   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
5.10 Silicon dioxide (gel or 
colloidal solution)  E 551 / - File 2.1.10  (1991) ; 
3.2.1  (2011) ; 3.2.4  
(1991)  COEI -1-DIOSIL   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
5.11 Kaolin  - / CAS 1332 -58-
7 File 3.2.1  (2011)  COEI -1-KAOLIN   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
5.12 Tannins   File 2.1.7 (1970); 
2.1.17 (2004); 3.2.6 
(1970) ; 3.2.7 (2004); 
4.1.8 (1981); 4.3.2 
(1981)  COEI -1-TANINS   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
5.13 Chitosan derived from 
Aspergillus niger  - / CAS 9012 -76-
4 File 2.1.22  (2009) ; 
3.2.1  (2011) ; 3.2.12  
(2009) ; 3.2.1 (2009)  COEI -1-CHITOS   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
5.14 Chitin -glucan derived 
from Aspergillus niger  Chitin : CAS 
1398 -61-4; 
Glucan : CAS 
9041 -22-9. File 2.1.23  (2009) ; 
3.2.1  (2011) ; 3.2.13  
(2009) ; 3.2.1 (2009)  COEI -1-CHITGL   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
5.15 Yeast protein extracts  - / - File 2.1.24  (2011 ); 
3.2.14  (2011) ; 3.2.1 
(2011)  COEI -1-EPLEV   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
5.16 Polyvinylpolypyrrolidone  E 1202  / CAS 
25249 -54-1 File 3.4.9  (1987)  COEI -1-PVPP   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
5.17 Calcium alginate,  E 404  / CAS  
9005 -35-0 File 4.1.8  (1981)  COEI -1-ALGIAC   x only for the manufacture of all categories of 
sparkling and semi -sparkling wines obtained by 
fermentation in bottle and with the lees 
separated by disgorging.  (4), (5), (6), (7), (8) and 
(9) 
5.18 Potassium alginate  E 402  / CAS 
9005 -36-1 File 4.1.8  (1981)  COEI -1-POTALG   x only for the manufacture of all categories of 
sparkling and semi -sparkling wines obtained by 
fermentation in bottle and with the lees 
separated by disgorging.  (4), (5), (6), (7), (8) and 
(9) 
6 Stabilising agents  
6.1 Potassium hydrogen 
tartrate  E336(i) / CAS 
868-14-4 File 3.3.4 (2004)  COEI -1-POTBIT   x To assist the precipitation of tartaric salts  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8),  
6 
 (9), (15) and (16)  
6.2 Calcium tartrate  E354 / - File 3.3.12  (1997)  COEI -1-CALTAR   x  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.3 Citric acid  E 330  File 3.3.8  (1970) ; 
3.3.1  (1970)  COEI -1-CITACI  x  Maximum content in wine thus treated and 
placed on the market  : 1 g/l  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.4 Tannins  - / - 3.3.1  (1970);  COEI -1-TANINS     partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.5 Potassium ferrocyanide  E 536 / - File 3.3.1  (1970)  COEI -1-POTFER   x Subject to the conditions laid down in Appendix 
4 to this Annex.  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.6 Calcium phytate  - / CAS  3615 -82-
5 File 3.3.1  (1970)  COEI -1-CALPHY   x Red wines, no more than 8 g/hl  
Subject to the conditions laid down in Appendix 
4 to this Annex.  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.7 Metatartaric acid  E 353 / - File 3.3.7  (1970)  COEI -1-METACI  x   partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.8 Gum arabic  E 414 /  CAS  
9000 -01-5 File 3.3.6  (1972)  COEI -1-
GOMARA  x  Quantum satis  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.9 Tartaric acid D, L - or of 
its neutral salt of 
potassium  - / CAS 133-37-9 File 2.1 .21 (2008) ; 
3.4.15  (2008)  COEI -1-DLTART   x For precipitating excess calcium   
 
Subject to the conditions laid down in Appendix 
4 to this Annex.  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.10 Yeast mannoproteins  - / - File 3.3.13  (2005)  COEI -1-MANPRO  x   partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
6.11 carboxymethylcellulose  E466 / - File 3.3.14  (2008)  COEI -1-CMC  x  To ensure tartaric stabilisation . Vins blancs, (4), (5), (6), 
(7), (8), (9) 
6.12 polyvinylimidazole -
polyvinylpyrrolidone 
copolymers (PVI/PVP)  5 - / CAS 87865 -
40-5 File 2.1.20  (2014) ; 
3.4.14  (2014)  COEI -1-PVIPVP   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
6.13 potassium polyaspartate  E 456 / CAS 
64723 -18-8 File 3.3.15  (2016)  COEI -1-POTASP  x  To contribute to the tartaric stabilization . (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
7 Enzymes  7 
7.1 Urease  EC 3.5.1.5  File 3.4.11  (1995)  COEI -1-UREASE   x To reduce the level of urea in the wine  
 
 partially fermented must 
for direct human 
consumption as such, (1),  
7 
 (3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
7.2 Pectin  lyases  EC 4.2.2.10  File 2.1.4  (2013) ; 
2.1.18  (2013) ;  3.2.8  
(2013 ); 3.2.11  
(2013 ) COEI -1-ACTPLY   x For oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
7.3 Pectin methylesterase  EC 3.1.1.11  File 2.1.4  (2013); 
2.1.18  (2013) ;  3.2.8  
(2013) ; 3.2.11  
(2013)  COEI -1-ACTPME   x For oenological  purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and  (16) 
7.4 Polygalacturonase  EC 3.2.1.15  File 2.1.4  (2013) ; 
2.1.18  (2013) ; 3.2.8  
(2013) ; 3.2.11  
(2013)  COEI -1-ACTPGA   x For oenological  purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (3 ), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
7.5 Hemicellulase  EC 3.2.1.78  File 2.1.4  (2013) ; 
2.1.18  (2013) ;  3.2.8  
(2013) ; 3.2.11  
(2013)  COEI -1-ACTGHE   x For oenological  purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
7.6 Cellulase  EC 3.2.1.4  File 2.1.4  (2013) ; 
2.1.18  (2013 );  3.2.8  
(2013) ; 3.2.11  
(2013)  COEI -1-ACTCEL   x For oenological  purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
7.7 Betaglucanase   EC 3.2.1.58  File 3.2.10  (2004)  COEI -1-BGLUCA   x For oenological  purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
7.8 
 Glycosidase   EC 3.2.1.20  File 2.1.19  (2013) ; 
3.2.9  (2013)    x For oenological  purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11) , (12), 
(15) and (16)  
8 Gases  and packaging gases 8 
8.1 Argon  E 938  / CAS 7440 -
37-1 File 2.2.5  (1970) ; 
3.2.3  (2002)  COEI -1-ARGON  x 8 x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
8.2 Nitrogen  E 941 / CAS 7727 -
37-9 File 2.1.14 
(1999); 2.2.5  (1970) ; 
3.2.3  (2002)  COEI -1-AZOTE  x 8 x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
8.3 Carbon dioxide  E 290 / CAS 124-
38-9 File 1.7  (1970) ; 
2.1.14  (1999) ; 2.2.3  
(1970) ; 2.2.5  (1970) ; 
2.3.9  (2005) ; 4.1.10  
(2002)  
 COEI -1-DIOCAR  x 8 x In the case of still wines the maximum carbon 
dioxide content in the wine so treated and 
placed on the market is 3 g/l, while the excess 
pressure caused by the carbon dioxide must be 
less than 1 bar at a temperature of 20 °C  partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (10), (11), (12), (15) 
and (16)  
8.4 Gaseous oxygen  E 948 / CAS 17778 -
80-2 File 2.1.1  (2016)  ; 
3.5.5  (2016)  COEI -1-OXYGEN   x  (1), (3), (4), (5), (6), (7),  
(8), (9), (10), (11), (12), 
(15) and (16)  
9 Fermentation agents  
9.1 Yeasts for wine production   -  / - File 4.1.8  (1981)  COEI -1-LESEAC   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-BALACT   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
10 Correction of defects   
8 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
1 The year in brackets indicates the latest EU approved update of the files of the International Code of Oenological Practices of the OIV.  
2 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 E uropean 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 Only where it/they differ from those of the OIV.  
4 If not applicable to all categories of wine products. Categories as set out in Part II of Annex VII to Regulation (EU) 1308/2 013. 10.1 Copper sulphate,  
pentahydrate  - / CAS 7758 -99-8 File 3.5.8  (1989)  COEI -1-CUISUL   x No more than 1 g/hl , provided that the copper 
content of the product so treated does not 
exceed 1 mg/l, with the exception of liqueur 
wines prepared from fresh unfermented or 
slightly fermented grape must, for which the 
copper content may not exceed 2 mg/l  partial ly fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
10.2 Copper citrate  - / CAS 866-82-0 File 3.5.14  (2008)  COEI -1-CUICIT   x No more than 1 g/hl , provided that the copper 
content of the product so treated does not 
exceed 1 mg/l, with the exception of liqueur 
wines prepared from fresh unfermented or 
slightly fermented grape must, for which the 
copper content may not exceed 2 mg/l  partially fermented  must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
10.3 Chitosan derived from 
Aspergillus niger  - / CAS 9012 -76-
4 File 3.4.16  (2009)  COEI -1-CHITOS   x  (1), (3), (4), (5), (6), (7), 
(8), (9), (10 ), (11), (12),  
(15) and (16)  
10.4 Chitin -glucan derived 
from Aspergillus niger  Chitin: CAS 
1398 -61-4; 
Glucan: CAS 
9041 -22-9. File 3.4.17  (2009)  COEI -1-CHITGL   x   (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
10.5 Inactivated yeasts  - / -  COEI -1-INAYEA   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)  
11 Other  practice s 
11.1 Aleppo pine resin  - / -   x  Subject to the  conditions set out in Appendix 2  
to this Annex.  (2), (10), (11) 
11.2 Fresh lees      x 2 In dry wines. Fresh lees are sound and undiluted 
and contain yeasts resulting from the recent 
vinification of dry wine. Quantities not 
exceeding 5 % of the volume of product treated  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
11.3 Caramel  E 150 a -d / - File 4.3  (2007)  COEI -1-
CARAMEL  x  Within the meaning of point 2 of Annex I to  
Regulation (EC) No 1333/2008  of the European 
Parliament and of the Council 9  , to reinforce 
the colour  (3) 
11.4 allyl isothiocyanate  - / 57-06-7    x Only to impregnate discs of pure paraffin. See 
Table 1.  
No trace of allyl isothiocyanate must be present 
in the wine.  Only for partially 
fermented must for direct 
human consumption as 
such, and wine.  
11.5 Inactivated yeasts  - / -  COEI -1-INAYEA   x 2  (1), (3), (4), (5), (6), (7), 
(8), (9), (10), (11), (12), 
(15) and (16)   
9 
 5 The treatment shall be recor ded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.  
6 These ammonium salts may also be used in combination, up to an overall limit of 1g/l, without prejudice to the specific limit s of 0,3 g/l or 0,2 g/l set above.  
7 Without p rejudice to the provisions of Article 9(2) of this Regulation, enzymatic preparations and the enzyme activities of these prep arations must comply 
with the corresponding purity and identification specifications of the International Oenological Codex publish ed by the OIV.  
8 When the use corresponds to the definition referred to in point 2 of Annex I to Regulation (EC) No 1333/2008.  
9 Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (OJ L 354, 3 1.12.2008, p.16)  
 
  
10 
 Appendix 1  
Tartaric acid  (L(+) -) and deriv ed products  
1. Tartaric acid, the use of which for deacidification purposes is provided 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 f ollowing wine -growing regions in the northern part 
of wine -growing zone A:  
— Ahr, 
— Rheingau,  
— Mittelrhein,  
— Mosel,  
— Nahe,  
— Rheinhessen,  
— Pfalz,  
— Moselle luxembourgeoise.  
2. Tartaric acid, the use of which is provided 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 comply with the purity criteria laid down in Regulation (EU) No 
231/2012 . 
3. The following derived products  of tartaric acid (L+) , the use of which is provided for in the 
following line items  of Table 2 of this Annex , must  be of agricultural origin :  
- calcium tart rate (1.7)  
- potassium tartrate (1.4)  
- potassium hydrogen tartrate (6.1)  
- metatartaric acid (6.7 ). 
 
   
11 
 Appendix 2  
Aleppo pine resin  
1. Aleppo pine resin, the use of which is provided 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 wine - making areas 
as specified in Greek national provisions in force  at 31 December 1980;  
(c) by adding 1 000 grams or less of resin per hectolitre of the product used, before 
fermentation or, where the actual alcoholic strength by volume does not exceed 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 provisions 
referred to in point  1(b). That notification shall be made in accordance with  Delegated 
Regulation (EU) 2017/1183 . If the Commission does not respond within two months of 
receipt of such notification, Greece may implement the planned amendments.  
   
12 
 Appendix 3 
Ion exchange resins  
The ion exchange resins which may be used in accordance with line item  6 of Table 1 of this 
Annex are styrene and divinylbenzene copolymers containing sulphonic acid or ammonium 
groups. They must comply with the requirements laid down in Regulation (EC) No 1935/2004  
and Union and national provisions adopted 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 matter into any of the solvents listed. They must be 
regenerated with substances permitted for use in the preparation of foodstuffs.  
These resins may be used only under the supervision of an oenologist or technician and in 
installations approved by the authorities of the Member States on whose territory they are 
used. The authorities shall lay down the duties and responsibil ity incumbent on approved 
oenologists and technicians.  
 
Analysis method for determining the loss of organic matter from ion exchange resins:  
1. SCOPE AND AREA OF APPLICATION  
 The method determines the loss of organic matter from ion exchange resins.  
2. DEF INITION  
The loss of organic matter from ion exchange resins. The loss of organic matter is 
determined by the method specified . 
3. PRINCIPLE  
Extracting solvents are passed through prepared resins and the weight of organic 
matter extracted is determined grav imetrically.  
4. REAGENTS  
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 water ( point 4.1). 
5.  APPARATUS  
5.1. Ion exchange chromatography columns.  
5.2. Measuring cylinders, capacity 2 l.  
5.3. Evaporating dishes capable of withst anding a muffle furnace at 850 °C.  
5.4. Drying oven, thermostatically controlled at 105 ± 2 °C.  
5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C.  
5.6. Analytical balance, accurate to 0.1 mg.  
5.7.  Evaporator, hot plate or infra -red evaporator.   
13 
 6.  PROCEDURE  
6.1. Add to each of three separate ion exchange chromatography columns (point 
5.1) 50 ml of the ion exchange resin to be tested, washed and treated in accordance 
with the manufacturer’s directions for preparing resins for use with  food.  
6.2. For the anionic resins, pass the three extracting solvents ( points  4.1, 4.2 and 
4.3) separately 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 tw o litres in 
measuring 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 evaporator 
(point  5.7) in separate evaporating dishes (point 5.3) which 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 muffle furnace ( point 5.5) and ash to constant weight (m2).  
6.5. Calculate the organic matter extracted ( point 7.1). If the result is greater than 1 
mg/l, carry out a blank test on the reagents and recalculate the weight of organic 
matter extracted.  
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 RESULTS  
7.1. Formula and calculation of results  
The organic matter extracted 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 organic matter extracted 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 difference in the results between two parallel determinations carried out on 
the same sample must not exceed 0,2 mg/l.  
   
14 
 Appendix 4  
Potassium ferrocyanide  
Calcium phytate  
DL tartaric acid  
Potassium ferrocyanide or calcium phytate, the use of which is provided for in line items  6.5 
and 6. 6 of Table 2 of this Annex, or DL tartaric acid, the use of which is provided for in line 
item 6.9 of Table 2 of this Annex, may be used only under the supervision of an oenologist or 
technician officially approved by the authorities of the Member State in whose territory the 
process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the 
Member State concerned.  
After treatment with potassium ferrocyanide or calcium phytate, the wine must contain traces 
of iron.  
Supervision of the use of the product referred to in the first paragraph shall be governed by 
the provisions adopted by the Member States.  
   
15 
 Appendix 5 
Requirements for electrodialysis treatment  
The purpose is to obtain tartaric stability of the wine with regard 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 electrical field and using membranes that are either anion -
permeable or cation -permeable.  
1. MEMBRANE REQUIREMENTS  
1.1. The membranes are to be arranged alternately in a ‘filter -press’ type system or any 
other appropriate system separating the treat ment (wine) and concentration (waste water) 
compartments.  
1.2. The cation -permeable membranes must be designed to extract cations only, in 
particular K+,  Ca++.  
1.3. The anion -permeable membranes must be designed to extract anions only, in 
particular tartra te anions.  
1.4. The membranes must not excessively modify the physico -chemical composition and 
sensory characteristics of the wine. They must meet the following requirements:  
— they must be manufactured according to good manufacturing practice from 
substan ces authorised for the manufacture of plastic materials 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 requireme nts and that any replacements have been carried out by specialised 
personnel,  
— they must not release any substance in quantities endangering 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 compounds 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 composition of the wine for investigation of possible 
migration of certain substances from them.  
The experimental method recommended is as follows:  
The simulant is a water -alcohol solution buffered to the pH and conductivity of the wine. Its 
composition is as  follows:  
— absolute ethanol: 11 l,  
— potassium hydrogen tartrate: 380 g,  
— potassium chloride: 60 g,  
— concentrated sulphuric acid: 5 ml,  
— distilled water: to make 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 initiated by a 5 g/l potassium chlo ride 
solution. Migrating substances are tested for in both the simulant and the effluent.   
16 
 Organic molecules entering into the membrane composition that are liable to migrate into the 
treated solution will be determined. A specific determination will be car ried out for each of 
these constituents by an approved laboratory. The content in the simulant of all the 
determined compounds must be less than 50 μg/l.  
The general rules on controls of materials in contact with foodstuffs must be applied to these 
membra nes. 
2. MEMBRANE UTILISATION REQUIREMENTS  
The membrane pair is formulated so that the following 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 expre ssed as acetic 
acid),  
— treatment must not affect the non -ionic constituents of the wine, in particular 
polyphenols and polysaccharides,  
— 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 conserved and cleaned by approved methods with 
substances authorised for use in the preparation of foodstuffs,  
— the membranes are marked so that alternation in the stack can be checked,  
— 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 hydrogen tartrate and calcium salts,  
— the treatment is to be carried out under the resp onsibility of an oenologist or 
qualified technician.  
The treatment is to be recorded in the register referred to in Article 1 47(2) of Regulation ( EU) 
No 1308 /2013. 
   
17 
 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 minute at 37 °C f rom 5 g/l urea at pH 4.  
3. Origin: Lactobacillus fermentum . 
4. Area of application: breaking down urea present in wine intended for prolonged ageing, 
where its initial urea concentration is higher  than 1 mg/l.  
5. Maximum dose: 75 mg of enzyme preparation p er litre of wine treated, not exceeding 375 
units of urease per litre of wine. After treatment, all residual enzyme activity must be 
eliminated by filtering the wine (pore size < 1 μm).  
6. Chemical and microbiological purity specifications:  
Loss on drying  Less than 10 %  
Heavy metals  Less than 30 ppm  
Pb  Less than 10 ppm  
As Less than 2 ppm  
Total coliforms  Absent  
Salmonella  spp Absent in 25 g sample  
Aerobic count  Less than 5 × 10 4 cells/g  
Opinion on The use of urease prepared from Lactobacillus fermentum in wine production, 
Scientific Committee  for Food, 10 December 1998 . 
   
18 
 Appen dix 7  
Requirements for pieces of oak wood  
PURPOSE, ORIGIN AND AREA OF APPLICATION  
Pieces of o ak wood are used in winemaking and ageing, including in the fermentation of fresh 
grapes and grape must, to pass on certain characteristics of oak wood to wine.  
The pieces of oak wood must come exclusively from the Quercus  genus.  
They may be left in their natural state, or he ated to a low, medium or high temperature, but 
they may not have undergone combustion, including surface combustion, nor be carbonaceous 
or friable to the touch. 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 compounds.  
LABELLING  
The label must mention the origin of the botanical species of oak and the intensity of any 
heating, the storage con ditions 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).  
PURITY  
The pieces of oak wood may not release any substances in concentrations which m ay 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. 
   
19 
 Appendix 8  
Requirements for treatment to correct the alcohol content of wines  
The aim of treatment to correct alcohol  content (‘the treatment’) is to reduce excessive levels 
of ethanol in wine in order to improve the balance of flavour.  
Requirements:  
(1) The objectives may be achieved  by separation techniques applied separately or in 
combination.  
(2) The wines treated mu st have no organoleptic faults and must be suitable for direct 
human consumption.  
(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 content 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 (E U) 
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 (E U) No 1 308/2013. 
(7) The Member States may require this treatment to be notified in advance to the 
competent authorities.  
   
20 
 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 remove sugar from a must 
by membrane coupling linking microfiltration 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 content 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 preserved.  
(3) The reduction in sugar content of mu sts excludes 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 provided for in Part I of Annex VIII to Regulation (E U) No 1308/2013 . 
(5) The t reatment 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 preserve the macrom olecules greater in size than the membrane’s 
cut-off threshold. This stage may be carried out by ultrafiltration.  
(7) The permeate obtained during the first stage of treatment is then concentrated by 
nanofiltration 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 
qualified technician.  
(9) The membranes used must comply with th e requirements of Regulation (EC) No 
1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted 
for the implementation thereof. They must comply with the requirements of the 
International Oenological Codex published by the OIV.  
   
21 
 Appendix 10  
Requirements for the treatment of wines using a membrane technology coupled with 
activated carbon to reduce excess 4 -ethylphenol and 4 -ethylguaiacol  
The aim of the treatment is to reduce the content of 4 -ethylphenol and 4 -ethylguaiacol of 
microbial origin that constitutes 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 regis ters referred to in Article 147(2) of 
Regulation (EU) No 1308/2013.  
(3) The membranes used must comply with the requirements of Regulations (EC) No 
1935/2004 and ( EU) No 10/2011 and with the national provisions adopted for the 
implementation thereof. They must comply with the requirements of the International 
Oenological Codex published by the OIV.  
   
22 
 PART  B 
THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES  
A. THE SULPHUR DIOXIDE CONTENT OF WINES  
1. The total sulphur dioxide content of wines, other than sparkling  wines and liqueur wines, 
on their release to the market for direct human consumption, 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 su lphur 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 ro sé wines;  
(c) 300 milligrams per litre for:  
— wines entitled to the description ‘Spätlese’ in accordance with Union provisions,  
— white wines entitled to one of the following protected designations of origin: 
Bordeaux supérieur, Graves de Vayres, Côtes de Bordeaux -Saint -Macaire for the 
wines so -called “moelleux”, Premières Côtes de Bordeaux, Côtes de Bergerac, Côtes 
de Montravel, Gaillac followed by the terms “doux” or “vendanges tardives”, Rosette 
and Savennières , 
— white wines entitled to the protected de signations of origin Allela, Navarra, 
Penedès, Tarragona and Valencia and wines entitled to a protected designation of 
origin from the Comunidad Autónoma del País Vasco and described as ‘vendimia 
tardia’,  
— sweet wines entitled to the protected designation  of origin ‘Binissalem -Mallorca’,  
— wines produced from overripe grapes and from raisined grapes entitled to the 
protected 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 content is more than 45 g/l,  
— wines from Hungary bearing  the protected designation of origin ‘Tokaji’ and 
described in accordance with Hungarian provisions as ‘Tokaji édes szamorodni’ or 
‘Tokaji s zàraz szamorodni’,  
— wines entitled to one of the following protected designations of origin: Loazzolo, 
Alto Adige and Trentino described by the terms or one of the terms: ‘passito’ or 
‘vendemmia tardiva’,  
— wines entitled to the protected designation of o rigin: ‘Colli orientali del Friuli’ 
accompanied by the term ‘Picolit’,  
— wines entitled to the protected designations of origin ‘Moscato di Pantelleria 
naturale’ and ‘Moscato di Pantelleria’,  
— wines from the Czech Republic entitled to the description ‘poz dní sběr’,   
23 
 — wines from Slovakia entitled to a protected designation of origin and described by 
the term ‘neskorý zber’ and Slovak ‘Tokaj’ wines entitled to the protected designation 
of origin ‘Tokajské samorodné suché’ or ‘Tokajské samorodné sladké’,  
— wines from Slovenia entitled to a protected designation of origin and described by 
the term ‘vrhunsko vino ZGP — pozna trgatev’,  
— white wines with the following protected geographical indications, with a total 
alcoholic strength by volume of more than 15 %  vol. and a sugar content of more than 
45 g/l:  
— Franche -Comté,  
— Coteaux de l’Auxois,  
— Saône -et-Loire,  
— Coteaux de l’Ardèche,  
— Collines rhodaniennes,  
— Comté Tolosan,  
— Côtes de Gascogne,  
— Gers,  
— Lot, 
— Côtes du Tarn,  
— Corrèze,  
— Ile de Beauté,  
— Oc, 
— Thau,  
— Val de Loire,  
— Méditerranée,  
— Comtés rhodaniens,  
— Côtes de Thongue,  
— Côte Vermeille,  
— Agenais,  
— 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 content equal to or more than 45 g/l and 
entitled to one of the following protected geographical indications:  
— Τοπικός Οίνος Τυρνάβου (Regional wine of Tyrnavos) , 
— Αχαϊκός Τοπικός Οίνος (Regional wine of Ahaia) , 
— Λακωνικός Τοπικός Οίνος (Re gional wine of Lakonia), , 
— Τοπικός Οίνος Φλώρινας (Regional wine of Florina) , 
— Τοπικός Οίνος Κυκλάδων (Regional wine of Cyclades) , 
— Τοπικός Οίνος Αργολίδας (Regional wine of Argolida) , 
— Τοπικός Οίνος Πιερίας (Regional wine of Pieria) , 
— Αγιορείτικος Το πικός Οίνος (Regional wine of Mount Athos - Regional 
wine of Holy Mountain) , 
— sweet wines originating in Cyprus 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  protected designation of origin Κουμανδαρία (Commandaria),   
24 
 — sweet wines originating in Cyprus 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 content equal to or more than 45 g/l and entitled to one of the following 
protected geographical indications:  
— Τοπικός Οίνος Λεμεσός (Regional wine of Lemesos),  
— Τοπικός Οίνος Πάφος (Regional wine of Pafos),  
— Τοπικός Οίνος Λάρνακα (Regional wine of Larnaka),  
— Τοπικός Οίνος Λευκωσία (Regional wine of Lefkosia),  
— wines originating in Malta with a total alcoholic strength by volume greater than or 
equal to 13,5 % vol. and a sugar content greater than or equal to 45 g/l and entitled to 
the protected designation  of origin ‘Malta’ and ‘Gozo’,  
— wines from Croatia entitled to a protected designation of origin and described by 
the term “kvalitetno vino KZP – desertno vino” or “vrhunsko vino KZP – desertno 
vino” where the sugar content is more than 50 g/l or “vrhunsk o vino KZP – kasna 
berba”;  
— wines from raisined grapes bearing  the protected designation of origin “Ponikve”, 
where the sugar content is more than 50 g/l,  
— wines bearing  the protected designation of origin “Muškat momjanski/Moscato di 
Momiano” described by the terms “kvalitetno vino KZP – desertno vino” or 
“vrhunsko vino KZP – desertno vino” where the sugar content is more than 50 g/l;  
(d) 350 milligrams per litre for:  
— wines entitled to the description ‘Auslese’ in accordance with Union provisions,  
— Romanian white wines entitled to one of the following protected designations of 
origin: Murfatlar, Cotnari, Târnave, Pietroasa, Valea Călugărească, — wines from the 
Czech Republic entitled to the description ‘výběr z hroznů’,  
— wines from Slovakia entitled to  a protected designation of origin and described by 
the term ‘výber z hrozna’ and Slovak ‘Tokaj’ wines entitled to the protected 
designation of origin ‘Tokajský másláš’ or ‘Tokajský forditáš’,  
— wines from Slovenia entitled to a protected designation of or igin and described by 
the term ‘vrhunsko vino ZGP — izbor’,  
— wines entitled to the traditional expression ‘Késői szüretelésű bor’,  
— wines from Italy of the ‘aleatico’ type entitled to the protected designation of origin 
‘Pergola’ and the traditional expr ession ‘passito’,  
— wines from Croatia entitled to a protected designation of origin and described by 
the term “vrhunsko vino KZP – izborna berba”,  
— wines from Hungary entitled to a protected designation of origin and described in 
accordance with Hungaria n provisions as ‘Válogatott szüretelésű bor’ or ‘Főbor’;  
(e) 400 milligrams per litre for:  
— wines entitled to the descriptions ‘Beerenauslese’, ‘Ausbruch’, ‘Ausbruchwein’, 
‘Trockenbeerenauslese’, ‘Strohwein’, ‘Schilfwein’ and ‘Eiswein’ in accordance with 
Union provisions,   
25 
 — white wines entitled to one of the following protected designations of origin: 
Sauternes, Barsac, Cadillac, Cérons, Loupiac, Sainte -Croix - du-Mont, Monbazillac, 
Bonnezeaux, Quarts de Chaume, Coteaux du Layon, Coteaux de l’Aubance, Graves 
Supérieures, Sainte -Foy Bordeaux, Haut -Montravel, Saussignac, Jurançon except 
where followed by the term ‘sec’, Anjou -Coteaux de la Loire, Coteaux du Layon 
followed by the name of the commune of origin, Chaume, Coteaux de Saumur, 
Coteaux du Layon su ivi de la mention premier cru et complété de la dénomination 
géographique complémentaire Chaume, Pacherenc du Vic Bilh except where followed 
by the term ‘sec’, Alsace et Alsace grand cru followed by the term ‘vendanges 
tardives’ or ‘sélection de grains nob les’, 
— sweet wines originating in Greece produced from overripe grapes and from raisined 
grapes with a residual sugar content, expressed as sugar, equal to or more than 45 g/l 
and entitled to one of the following protected designations of origin: Σάμος (S amos), 
Ρόδος (Rhodes), Πατρα (Patras), Ρίο Πατρών (Rio Patron), Κεφαλονία (Kefallonia), 
Λήμνος (Limnos), Σητεία (Sitia), Σαντορίνη (Santorini), Νεμέα (Nemea), Δαφνές 
(Daphnes) and sweet wines produced from overripe grapes and from raisined grapes 
entitled to one of the following protected geographical indications: Σιάτιστας 
(Siatista), Καστοριάς (Kastoria), Κυκλάδων (Cyclades), Μονεμβάσιος (Monemvasia), 
Αγιορείτικος (Mount Athos — Holy Mountain) , 
— wines from the Czech Republic entitled to the descriptions ‘výběr z bobulí’, ‘výběr 
z cibéb’, ‘ledové víno’ or ‘slámové víno’,  
— wines from Slovakia entitled to a protected designation of origin and described by 
the terms ‘bobuľový výber’, ‘hrozienkový výber’, ‘cibébový výber’, ‘ľadové víno’ or 
‘slamové víno’ and Slovak ‘Tokaj’ wines entitled to the protected designation of 
origin ‘Tokajský výber’, ‘Tokajská esencia’ or ‘Tokajská výberová esencia’,  
— wines from Hungary entitled to a protected designation of origin and described in 
accordance with Hungarian provisio ns as ‘Tokaji máslás’, ‘Tokaji fordítás’, ‘Tokaji 
aszúeszencia’, ‘Tokaji eszencia’, ‘Tokaji aszú’ or ‘Töppedt szőlőből készült bor’ or 
‘Jégbor’,  
— wines entitled to the protected designation of origin ‘Albana di Romagna’ and 
described by the term ‘passito’ , 
— Luxemburg wines entitled to a protected designation of origin and described by the 
terms ‘vendanges tardives’, ‘vin de glace’ or ‘vin de paille’,  
— wines from Portugal entitled to a protected designation of origin or a protected 
geographical indication  and to the statement ‘colheita tardia’,  
— wines from Slovenia entitled to a protected designation of origin and described by 
the terms ‘vrhunsko vino ZGP — jagodni izbor’, ‘vrhunsko vino ZGP — ledeno vino’ 
or ‘vrhunsko vino ZGP — suhi jagodni izbor’,  
— wines originating in Canada entitled to the description ‘Icewine’,  
— wines from Croatia entitled to a protected designation of origin and described by 
the term “vrhunsko vino KZP – izborna berba bobica”, “vrhunsko vino KZP – izborna 
berba prosušenih bobica”  or “vrhunsko vino KZP – ledeno vino”.  
3. The lists of wines bearing a protected designation of origin or a protected 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  
26 
 geographical indication is changed. Member States shall send a request  for derogation to the 
Commission  in accordance with Commission Delegated Regulation ( EU) No 2017 /1183  and 
provide all the necessary technical information for the wines concerned, including their 
product specifications and the annual quantities produced.   
4. Where climate conditions make this necessary, Member States  may authorise an increase of 
a max imum 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 -growing areas within  their 
territory . Member States shall notify those derogations within one month to the Commission 
in accordance with Delegated Regulation (EU) 2017/1183. The Commission shall then make 
public the derogation.  
5. Member States may apply more restrictive provisions to wines produced within their 
territory.  
B. THE SULPHUR DIOXIDE CONTENT OF LIQ UEUR WINES  
The total sulphur dioxide content of liqueur wines, on their release to the market for direct 
human consumption, may not exceed:  
(a) 150 mg/l where the sugar content is less than 5 g/l;  
(b) 200 mg/l where the sugar content is not less than 5 g/l . 
C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES  
1. The total sulphur dioxide content of sparkling wines, on their release to the market for 
direct human consumption, may not exceed:  
(a) 185 mg/l for all categories of quality sparkling wine; and  
(b) 235  mg/l for other sparkling wines.  
2. Where climate conditions make this necessary in certain wine -growing areas of the Union, 
the Member States concerned may authorise an increase of up to 40 mg/l in the maximum 
total sulphur dioxide content for the sparkli ng wines referred to in point  1(a) and (b ) produced 
in their territory, provided that the wines covered by this authorisation are not sent outside the 
Member State in question.  
   
27 
 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 referred to in point 1 shall apply:  
(a) to products from grapes harvested within the Union, at the production stage and at 
all stages of marketing;  
(b) to partially fermented grape must and wines originating in third countries, at all 
stages following their entry into the geographical territ ory of the Union.  
3. Member States may grant derogations from the limits set out in point  1: 
(a) for certain wines bearing  a protected designation of origin or a protected 
geographical indication:  
— where they have been aged for a period of at least two ye ars, 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 derogations  within one month  of entry  into force at 
national level to the Commission in accordance with Delegated Regulation (EU) 
2017/1183 . The Commission shall then make public the derogation  on the europa.eu 
website.  
 
   
28 
 PART  D 
LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES  
1. The sweetening of wine may be authorised  only if carried out using one or more of the 
following products:  
(a) grape must;  
(b) concentrated grape must;  
(c) rectified concentrated grape must.  
The total alcoholic strength by volume of the wine in question may not be increased by more 
than 4 % vol.  
2. The sweetening of imported wines intended for direct human consumption and bearing 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 bearing  a protected designation of origin may be authorised 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 which the  wine was produced or within an area in immediate 
proximity.  
The grape must and concentrated grape must referred to in point  1 must originate in the same 
region as the wine for the sweetening of which it is used.  
4. The sweetening of wines shall be authori sed only at the production and wholesale stages.  
   
29 
 ANNEX II  
AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE 
TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY 
AROMATIC 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 provoke secondary 
fermentation;  
(b) ‘expedition liqueur’ means  the product added to sparkling wines to give them 
special tas te qualities.  
 
2. The expedition liqueur may contain only:  
— sucrose,  
— grape must,  
— grape must in fermentation,  
— concentrated grape must,  
— rectified concentrated grape must,  
— wine, or  
— a mixture thereof,  
 
with the possible addition of wine distillate . 
 
3. Without prejudice to enrichment authorised pursuant to Regulation (EU) No 1308/2013 for 
the constituents of a cuvée, any enrichment of the cuvée shall be prohibited.  
 
4. However, each Member State may, in respect of regions and varieties for which it  is 
technically justified, authorise 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 enrichment;  
 
(b) the said constituents are derived solely  from grapes harvested in its territory;  
 
(c) the enrichment is carried out in a single operation;  
 
(d) the following limits are not exceeded:  
 
(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, concentrated grape must or rectified 
concentrated grape must.  
 
5. The addition of tirage liqueur and expedition liqueur shall be considered neither as 
enrichment nor as sweetening. The addition of tirage 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  
30 
 measu red by calculating the difference between the total alcoholic strength by volume of the 
cuvée and the total alcoholic strength by volume of the sparkling wine before any expedition 
liqueur is added.  
 
6. The addition of expedition liqueur shall be carried o ut 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. Sweetening of the cuvée and its constituents shall be prohibited.  
 
8. In addition to any acidification or deacidification of the c onstituents of the cuvée in 
accordance with Regulation ( EU) No 1308 /2013, the cuvée may be subject to acidification or 
deacidification. Acidification and deacidification of the cuvée shall be mutually exclusive. 
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.  
 
9. In years of exceptional 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 re sult 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 o f tirage 
liqueur. It may take place only in bottles or in closed tanks.  
The use of carbon dioxide in the case of the process of transfer by counter - pressure is 
authorised under supervision and on condition that the inevitable gaseous exchanges 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 bearing  a protected designation 
of origin:  
 
(a) the tira ge liqueur intended for their preparation may contain only:  
— grape must,  
— grape must in fermentation,  
— concentrated grape must,  
— rectified concentrated grape must, or  
— sucrose and wine;  
 
(b) the actual alcoholic strength by volume, including the alcoh ol 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) concentrated grape must,  
(c) rectified concentrated grape must,   
31 
 (d) grape must or partially fermented grape must, or  
(e) wine.  
2. Producer Member States may define any supplementary or more stringent characteristics or 
conditions of production and circulation for quality sparkling win es produced in their 
territory.  
3. The manufacture of quality sparkling wines is also covered by the rules referred 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 regards quality aromatic sparkling wines:  
(a) except by way of derogation,  these may be obtained only by making exclusive 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 win e 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 cu vée has been constituted, 
in order to render the cuvée sparkling, may be effected 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 s parkling wines may not 
be less than one month.  
 
C. Sparkling wines and quality sparkling wines bearing  a protected designation of origin  
1. The total alcoholic strength by volume of the cuvées intended for the preparation of quality 
sparkling wines bearing  a protected designation of origin shall be not less than:  
— 9,5 % vol. in wine -growing zones C III,  
— 9 % vol. in other wine -growing zones.  
2. However, the cuvées intended for the preparation of quality sparkling wines with the 
protected designations of origin ‘Prosecco’, ‘Conegliano Valdobbiadene — Prosecco’ and 
‘Colli Asolani — Prosecco’ or ‘Asolo — Prosecco’ and prepared from a single 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 bearing  a protected 
designation of origin, including the alcohol contained in any expedition liqueur added, shall 
be not less than 10 % vol.  
4. The tirage liqueur for sparkling wines and quality sparkling wines bearing  a protected 
designation of origin may contain only:  
(a) sucrose,  
(b) concentrated grape must,  
(c) rectified concentrated grape must;   
32 
  
and: 
(a) grape must,  
(b) partially fermented grape must,  
(c) wine;  
suitable for yielding the same sparkling wine or quality sparkling wine bearing  a protected 
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 protected designation of origin must have an excess pressure of 
not less than 3 bar.  
6. The duration of the process of making quality sparkli ng wines bearing  a protected 
designation of origin, including ageing in the undertaking where they are made and reckoned 
from the start of the fermentation process designed to make the wines sparkling, may not be 
less than:  
(a) six months where the ferment ation process designed to make the wines sparkling 
takes place in closed tanks;  
(b) nine months where the fermentation process designed to make the wines sparkling 
takes 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 Sectio n B shall also apply 
to sparkling wines and quality sparkling wines bearing  a protected designation of origin.  
9. As regards quality aromatic sparkling wines bearing  a protected designation of origin:  
(a) these wines may be obtained solely by using, for co nstituting the cuvée, grape must 
or partially fermented grape must of vine varieties on the list given in Appendix 1, 
provided that these varieties are recognised as suitable for the production of quality 
sparkling wines bearing  a protected designation of origin in the region whose name the 
quality sparkling wines bearing  a protected designation of origin bear. By derogation, 
a quality aromatic sparkling wine bearing  a protected designation of origin may be 
produced by using, as constituents of the cuvée, w ines obtained from grapes of the 
‘Glera’ vine variety harvested in the regions of the designations of origin ‘Prosecco’, 
‘Conegliano -Valdobbiadene — Prosecco’, ‘Colli Asolani — Prosecco’ and ‘Asolo — 
Prosecco’;  
(b) control of the fermentation process befor e and after the cuvée has been constituted, 
in order to render the cuvée sparkling, may be effected only by refrigeration or other 
physical processes;  
(c) the addition of expedition liqueur shall be prohibited;  
(d) the actual alcoholic strength by volume o f quality aromatic sparkling wines 
bearing  a protected designation of origin may not be less than 6 % vol.;   
33 
 (e) the total alcoholic strength by volume of quality aromatic sparkling wines bearing  
a protected designation of origin may not be less than 10 % v ol.; 
(f) when kept at a temperature of 20 °C in closed containers, quality aromatic 
sparkling wines bearing  a protected designation of origin must have an excess 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 bearing  a protected designation of origin must not be 
less than one month.  
 
 
   
34 
 Appendix  
List of wine grape varieties which may be used to constitute the cuvée for preparing 
quality aromatic sparkling wines and quality sparkling wines bearing  a protected 
designation of origin  
Airén  
Albariño  
Aleatico N  
Alvarinho  
Ασύρτικο (Assyrtiko)  
Bourboulenc B  
Brachetto N.  
Busuioacă de Bohotin  
Clairette B  
Colombard B  
Csaba gyöngye B  
Cserszegi fűszeres B  
Devín  
Fernão Pires  
Freisa N  
Gamay N  
Gewürztraminer Rs  
Girò N  
Glera  
Γλυκερύθρα  (Glykerythra)  
Huxelrebe  
Irsai Olivér B  
Macabeo B  
Macabeu B  
Toutes les Malvasías  
All the Malvoisies  
Mauzac blanc and rosé  
Monica N  
Tous les Moscateles  
Μοσχοφίλερο  (Moschofilero)  
Müller -Thurgau B  
All the Muscatels  
Manzoni moscato  
Nektár  
Pálava B  
Parellada B  
Perle B  
Piquepoul B  
Poulsard  
Ροδίτης  (Roditis)  
Scheurebe  
Tămâioasă românească  
Torbato  
Touriga Nacional   
35 
 Verdejo 
Zefír B  
 
   
36 
 ANNEX III  
AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE 
TO LIQUEUR WINES AND LIQUEUR WINES BEARING  A PROTECTED 
DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION  
A. Liqueur wines  
1. The products referred to in point  (3)(c) of Part II of  Annex VII to Regulation (EU) No 
1308/2013 and used for preparing liqueur wines and liqueur wines bearing  a protected 
designation of origin or a protected geographical indication may only have undergone, where 
appropriate, the oenologica l practices and processes referred to in either Regulation (EU) No 
1308/2013 or this Regulation.  
2. However,  
(a) the increase in natural alcoholic strength by volume may only arise from the use of 
the products referred to in points  (3)(e) and (f) of Part I I of Annex  VII to Regulation 
(EU) No 1308/2013; and  
(b) by derogation, Spain is authorised to permit the use of calcium sulphate for 
Spanish wines described by the traditional terms ‘vino generoso’ or ‘vino generoso de 
licor’ where this practice is traditi onal and provided that the sulphate content of the 
product so treated is not more than 2,5 g/l, expressed as potassium sulphate. These 
products may undergo additional acidification up to a maximum limit of 1,5 g/l.  
3. Without prejudice to any provisions of  a more restrictive nature which the Member States 
may adopt for liqueur wines and liqueur wines bearing  a protected designation of origin or a 
protected geographical indication prepared within their territory, the oenological practices 
referred to in Regu lation (EU) No 1308/2013 and in this Regulation shall be authorised for 
those products.  
4. The following are also authorised:  
(a) sweetening, subject to a declaration and registration requirement, where the 
products used have not been enriched with concent rated grape must, by means of:  
— concentrated grape must or rectified concentrated grape must, provided that the 
increase in the total alcoholic strength by volume of the wine in question is not more 
than 3 % vol.,  
— concentrated grape must, rectified conc entrated grape must or must from raisined 
grapes to which neutral alcohol of vine origin has been added to prevent fermentation, 
for Spanish wine described by the traditional expression ‘vino generoso de licor’ and 
provided that the increase in the total a lcoholic strength by volume of the wine in 
question is not greater than 8 % vol.,  
— concentrated grape must or rectified concentrated grape must for liqueur wines 
bearing  the protected designation of origin ‘Madeira’ and provided 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 compensat e for 
losses due to evaporation during ageing;  
(c) ageing in vessels at a temperature not exceeding 50 °C, for liqueur wines bearing  
the protected designation of origin ‘Madeira’.   
37 
 5. The vine varieties from which the products referred to in point  (3)(c) o f Part II of Annex 
VII to Regulation (EU) No 1308/2013 used for the preparation of liqueur wines and liqueur 
wines bearing  a protected designation of origin or a protected geographical indication are 
produced shall be selected from those referred 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 w ine bearing  a protected designation of origin or a protected geographical 
indication may not be less 12 % vol.  
B. Liqueur wines bearing  a protected designation of origin (provisions other than those 
laid down in Section  A of this Annex and concerning speci fically liqueur wines bearing  a 
protected designation of origin)  
1. The list of liqueur wines bearing  a protected designation of origin the production of which 
involves the use of grape must or the mixture of grape must with wine, referred 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 bearing  a protected designation of origin to which the products 
referred 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 concentrated grape must and partially fermented grape must obtained from 
raisined grapes referred to in point  (3)(f)(iii) of that Part II of Annex VII used for the 
preparation of liqueur wine bearing  a protected designation of origin must come from the 
region whose name the liqueur w ine bearing  a protected designation of origin in question 
bears.  
However, as concerns liqueur wines bearing  the protected designation of origin ‘Málaga’ and 
‘Jerez -Xérès -Sherry’, 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 -Moriles’ region.  
4. The operations referred to in points  1 to 4 of Section A of this Annex for the preparation of 
a liqueur wine bearing  a protected de signation of origin may be performed only within the 
region referred to in point 3. 
However, as regards the liqueur wine bearing  a protected designation of origin for which the 
designation ‘Porto’ is reserved for the product prepared from grapes obtained f rom the region 
delimited as the ‘Douro’, the additional manufacturing and ageing processes may take place 
either in the aforementioned region or in Vila Nova de Gaia — Porto.  
5. Without prejudice to any provisions of a more restrictive nature which the Mem ber States 
may adopt for liqueur wines bearing  a protected designation of origin prepared within their 
territory:  
(a) 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 1308/20 13 used for the preparation of a 
liqueur wine bearing  a protected designation of origin may not be less than 12 % vol. 
However, some liqueur wines bearing  a protected designation of origin on one of the 
lists given in Section A of Appendix 2 to this Annex may be obtained from:   
38 
 (i) grape must with a natural alcoholic strength by volume of not less than 10 
% vol. in the case of liqueur wines bearing  a protected 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 win es bearing  a protected 
designation of origin obtained by the addition of neutral alcohol, or of a 
distillate of wine with an actual alcoholic strength by volume of not 
less than 70 % vol., or of spirit of vinous origin,  
— 10,5 % vol. for wines prepared fro m white grape must referred to in 
list 3 given in Section A of Appendix 2,  
— 9 % vol. in the case of a Portuguese liqueur wine bearing  the 
protected designation of origin ‘Madeira’, the production of which is 
traditional and customary in accordance with th e national legislation, 
which makes express provision for such a wine;  
(b) the list of liqueur wines bearing  a protected designation of origin having , 
notwithstanding point  (3)(b) of Part II of Annex VII to Regulation (EU) No 
1308/2013, a total alcoholic s trength by volume of less than 17,5 % vol. but not less 
than 15 % vol., where national legislation applicable thereto before 1 January 1985 
expressly so provides, 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 bearing  a protected 
designation of origin:  
— obtained from harvests at least 85 % of which are of the vine varieties listed in 
Appendix 3,  
— derive d from musts with an initial natural sugar content of at least 212 grams per 
litre, 
— obtained by adding 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 to the exclusion of any  
other enrichment.  
7. Insofar as is necessary to conform to traditional production practices, Member States may, 
for liqueur wines bearing  a protected designation of origin produced within their territory, 
stipulate that the specific traditional name ‘vin doux naturel’ is used only for liqueur wines 
bearing  a protected designation of origin which are:  
— made directly by producers harvesting the grapes and exclusively from their 
harvests of Muscatel, Grenache, Maccabeo or Malvoisie grapes; however, harvests 
which have been obtained from vineyards that are also planted with vine varieties 
other than the four indicated above may be included provided these do not constitute 
more than 10 % of the total stock,  
— 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 greater yield resulting in the entire harvest ceasing to be eligible 
for the description ‘vin doux naturel’,   
39 
 — derived from a grape must as referred to above with an initial natural sugar content 
of at least 252 grams per litre,  
— obtained, to the exclusion 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 referred to above used and a maximum represented by the lower of the 
following two proportions:  
— either 10 % of the volume of the abovementioned 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 
potential alcoholic strength by volume calculated on the basis of 1 % vol. of pure 
alcohol for 17,5 grams of residual sugar per litre.  
8. In t he case of liqueur wines, the specific traditional name ‘vino generoso’ shall be used 
only for dry liqueur wines bearing  a protected designation of origin developed totally or partly 
under flor and:  
— obtained only from white grapes obtained from the Palom ino de Jerez, Palomino 
fino, Pedro Ximénez, Verdejo, Zalema and Garrido Fino vine varieties,  
— released to the market after it has been matured for an average of two years in oak 
barrels.  
Development under flor as referred to in the first subparagraph mean s the biological 
process which, occurring 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 specific analytic and organoleptic characteristics.  
9. The spec ific traditional name ‘vinho generoso’ shall be used only for liqueur wines with the 
protected designations of origin ‘Porto’, ‘Madeira’, ‘Moscatel de Setubal’ and ‘Carcavelos’ in 
association with the respective designation of origin.  
10. The specific trad itional name ‘vino generoso de licor’ shall be used only for liqueur wines 
bearing  a protected 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 which  has been added either must of 
raisined grapes to which neutral alcohol of vine origin has been added to prevent 
fermentation, or rectified concentrated grape must or ‘vino dulce natural’,  
— released to the market after it has been matured for an average o f two years in oak 
barrels.  
   
40 
 Appendix 1  
List of liqueur wines bearing  a protected designation of origin the production of which 
involves special rules  
A. LIST OF LIQUEUR WINES BEARING  A PROTECTED DESIGNATION OF ORIGIN 
THE  PRODUCTION OF WHICH INVOLVES THE USE OF GRAPE MUST OR A 
MIXTURE THEREOF WITH WINE  
(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 ), Μοσ χάτος 
Ρόδου ( Muscat of Rodos ), Μοσχάτος Λήμνου ( Muscat of Limnos ), Σητεία (Sitia), Νεμέα 
(Nemea), Σαντορίνη (Santorini), Δαφνές (Dafnes), Μαυροδάφνη Κεφαλληνίας ( Mavrodaphne 
of Kefalonia ), Μαυροδάφνη Πατρών ( Mavrodaphni of Patra ) 
SPAIN  
Liqueur wines bearing  a protected 
designation of origin  Description of product as established by 
Union rules or national legislation  
Alicante  
 
 
Cariñena  
 
Condado de Huelva  
 
 
 
Empordà  
 
 
Jerez -Xérès -Sherry  
 
 
Malaga  
 
Montilla -Moriles  
 
 
Priorato  
 
Tarragona  
 
Valencia  Moscatel de Alicante  
Vino dulce  
 
Vino dulce  
 
Pedro Ximénez  
Moscatel  
Mistela  
 
Mistela  
Moscatel  
 
Pedro Ximénez  
Moscatel  
 
Vino dulce  
 
Pedro Ximénez  
Moscatel  
 
Vino dulce  
 
Vino dulce  
 
Moscatel de Valencia  
Vino dulce  
ITALY   
41 
 Cannonau di Sardegna, Giró di Cagliari, Malvasia di Bosa, Marsala, Moscato di Sorso -
Sennori, Moscato di Trani, Nascodi Cagliari, Oltrepó Pavese Moscato, San Martino della 
Battaglia, Trentino, Vesuvio Lacrima Christi.  
B. LIST OF LIQUEUR WINES BEARING  A PROTECTED DESIGNATION OF ORIGIN 
THE PRODUCTION OF WHICH INVOLVES THE ADDITION OF THE PRODUCTS 
REFERRED TO IN POINT ( 3)(f) OF PART II of ANNEX VII TO REGULATION (EU) No 
1308/2013  
(Point 2 of Section  B of this Annex)  
1. List of liqueur wines bearing  a protected designation of origin the production of 
which involves the addition of wine alcohol or dried -grape alcohol with an actual 
alcoholic strength of not less than 95 % vol. and not more than 96 % vol.  
(First indent of point  (3)(f)(ii) of Part II of Annex VII to Regulation (EU) No 1308/2 013) 
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 
(Santorini), Δαφνές (Dafnes), Μαυροδάφνη Πατρών ( Mavrodaphni of Patra ), Μαυροδάφνη 
Κεφαλληνίας ( Mavrodaphne of Kefalonia ).  
SPAIN  
Condado de Huelva, Jerez -Xérès -Sherry, Manzanilla -Sanlúcar de Barrameda, Málaga, 
Montilla -Moriles, Rueda, Terra Alta.  
CYPRUS  
Κουμανδαρία (Commandaria).  
2. List of liqueur wines bearing  a protected designation of origin the production of 
which involves the addition of spirits distilled from wine or grape marc with an actual 
alcoholic strength of not less than 52 % vo l. 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 (Santor ini), Δαφνές (Dafnes), Νεμέα (Nemea).  
FRANCE  
Pineau des Charentes or Pineau charentais, Floc de Gascogne, Macvin du Jura.  
CYPRUS  
Κουμανδαρία (Commandaria).   
42 
 3. List of liqueur wines bearing  a protected designation of origin the production of 
which involves the addition of spirits distilled from dried grapes with an alcoholic 
strength of not less than 52 % vol. but less than 94,5 % vol.  
(Third 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 ). 
4. List of liqueur wines bearing  a protected designation of origin the production of 
which involves the addition of partially fermented grape must obtained from raisined 
grapes  
(First indent of point  (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013)  
SPAIN  
Liqueur wines bearing  a protected 
designation of origin  Description of product as established by 
Union  rules or national legislation  
Jerez -Xérès -Sherry  
 
Málaga  
 
Montilla -Moriles  Vino generoso de licor  
 
Vino dulce  
 
Vino generoso de licor  
ITALY  
Aleatico di Gradoli, Giró di Cagliari, Malvasia delle Lipari, Pantelleria passito  
CYPRUS  
Κουμανδαρία (Commandaria).  
5. List of liqueur wines bearing  a protected designation of origin the production of 
which involves the addition of concentrated grape must obtained by the action of direct 
heat, complying, with the exception of this operation,  with the definition of concentrated 
grape must.  
(Second inden t of point  (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013)  
SPAIN  
Liqueur wines bearing  a protected 
designation of origin  Description of product as established by 
Union  rules or national legislation  
Alicante  
 
Condado de Huelva  
 
Empordà  
 
Jerez -Xérès -Sherry   
 
Vino generoso de licor  
 
Garnacha/Garnatxa  
 
Vino generoso de licor   
43 
  
Málaga  
 
Montilla -Moriles  
 
Navarra  
  
Vino dulce  
 
Vino generoso de licor  
 
Moscatel  
ITALY  
Marsala  
6. List of liqueur wines bearing  a protected designation of origin the production of 
which involves the addition of concentrated grape must  
(Third indent of point  (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013)  
SPAIN  
Liqueur wines bearing  a protected 
designation of origin  Description of product as established by 
Union  rules or national legislation  
Málaga  
 
Montilla -Moriles  
 
 
Tarragona  
 
Jerez -Xerès -Sherry  
 
Condado de Huelva  
 Vino dulce  
 
Vino dulce  
Vino generoso de licor  
 
Vino dulce  
 
Vino generoso de licor  
 
Vino generoso de licor  
ITALY  
Oltrepó Pavese Moscato, Marsala, Moscato di Trani.  
   
44 
 Appendix 2  
A. Lists referred to in point  5(a) of Section B of Annex III  
1. List of liqueur wines bearing  a protected designation of origin produced from grape 
must with a natural alcoholic strength by volume of not less than 10 % vol. obtained by 
the addition of spirit obtained from wine or grape marc bearing  a protected designation 
of origin, possibly from t he same holding.  
FRANCE  
Pineau des Charentes or Pineau charentais, Floc de Gascogne, Macvin du Jura.  
2. List of liqueur wines bearing  a protected designation of origin produced from 
fermenting grape must with an initial natural alcoholic strength by volume  of not less 
than 11 % vol. obtained by the addition of neutral alcohol or of a distillate of wine with  
an actual alcoholic strength by volume of not less than 70 % vol., or of spirit of vinous 
origin.  
PORTUGAL  
Porto — Port 
Moscatel de Setúbal, Setúbal  
Carcavelos  
Moscatel do Douro.  
ITALY  
Moscato di Noto  
3. List of liqueur wines bearing  a protected designation of origin produced from wine 
with an initial natural alcoholic strength by volume of not less than 10,5 % vol.  
SPAIN  
Jerez -Xérès -Sherry  
Manzanilla -Sanlúcar de Barrameda  
Condado de Huelva  
Rueda  
ITALY  
Trentino  
4. List of liqueur wines bearing  a protected designation of origin obtained from 
fermenting grape must with an initial natural alcoholic strength by volume of not less 
than 9 % vol.  
PORTUGAL   
45 
 Madeira  
B. Lists referred to in point 5(b) of Section B of Annex III  
List of liqueur wines bearing  a protected designation of origin with a total alcoholic 
strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national 
laws applicable thereto before 1 January 1985 expressly so provided  
(Point (3)(b) of Part II of Annex VII to Regulation (EU) No 1308/2013)  
SPAIN  
Liqueur wines bearing  a protected 
designation of origin  Description of product as established by 
Union  rules or  national legislation  
Condado de Huelva  
 
Jerez -Xérès -Sherry  
 
Manzanilla -Sanlúcar de Barrameda  
 
Málaga  
 
Montilla -Moriles  
 
Priorato  
 
Rueda  
 
Tarragona  
 Vino generoso  
 
Vino generoso  
 
Vino generoso  
 
Seco  
 
Vino generoso  
 
Rancio seco  
 
Vino generoso  
 
Rancio seco  
 
ITALY  
Trentino  
PORTUGAL  
Liqueur wines bearing  a protected 
designation of origin  Description of product as established by 
Union  rules or national legislation  
Porto — Port Branco leve seco  
 
   
46 
 Appendix 3  
List of varieties that may be used to produce liqueur wines bearing  a protected 
designation of origin that bear the specific, traditional terms ‘vino dulce natural’, ‘vino 
dolce naturale’, ‘vinho doce natural’ and ‘ οινος  γλυκυς  φυσικος ’ 
Muscats — Grenache — Garnacha Blanca — Garnacha Peluda — Listán Blanco — Listán 
Negro -Negramoll — Maccabéo — Malvoisies — Mavrodaphne — Assirtiko — Liatiko — 
Garnacha tintorera — Monastrell — Palomino — Pedro Ximénez — Albarola — Aleatico — 
Bosco — Cannona u — Corinto nero — Giró — Monica — Nasco — Primitivo — 
Vermentino — Zibibbo — Moscateles — Garnacha.