EN    EN 
 
 
 EUROPEAN  
COMMISSION   
Brussels, XXX   
[…](2016) XXX  draft  
ANNEX 1  
  
ANNEX  
to the  
COMMISSION DELEGATED REGULATION  
supplementing Regulation (EU) No 251/2014 of the European Parliament and of the 
Council as regards the authorised production processes for obtaining aromatised wine 
products    
EN 2   EN List of authorised production processes referred to in  
Article 4(2) of Regulation (EC) No 251/2014  
No Production Process  Purpose  Conditions of use  Requirements  
1 Acidification and 
deacidification  To increase or decrease 
titration acidity and real 
acidity (decrease or 
increase of pH), in order 
to provide specific 
organoleptic 
characteristics and 
increase stability.   Electromembrane treatment  
 Treatment with cation exchangers  For the electro -membrane treatment for acidification, the requirements 
set out in Appendix 14 to Commission Regulation (EC) No 606/20091 
apply mutatis mutandis . 
For the electro -membrane treatment for deacidification, the 
requirements set out in Appendix 17 to Regulation (EC) No 606/2009 
apply mutatis mutandis.  
For the use of cation exchangers, the requirements set out in Appendix 
15 to Regulation (EC) No 606/2009 apply mutatis mutandis .  
2 Filtration and 
centrifugation  To obtain:  
 transparency of the 
products  
 biological stability 
by the elimination of 
micro -organisms  
 chemical stability.  Flow of aromatised wines products 
through filters that trap suspended 
particles, substances in solution in 
colloid state.  
Filtration can be performed with or 
without inert filtering agent, with 
organic or mineral membranes, 
including semi -permeable 
membranes.   
3 Correction of the 
colour and taste   To adjust the colour 
of the  product.  
 To provide specific 
organoleptic 
characteristics to the 
product.   Treatment with oenological 
charcoal.  
 Treatment by 
polyvinylpolypyrrolidone.  Charcoal: maximum 200 g/hl  
Polyvinylpolypyrrolidone: Maximum 80 g/hl  
                                                 
1 Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation  (EC) No 479/2008 as regards the 
categories of grapevine products, oenological practices and the applicable restrictions  (OJ L  193 24.7.2009, p. 1).   
EN 3   EN No Production Process  Purpose  Conditions of use  Requirements  
4 Increase of the 
alcohol content  To increase the alcoholic 
strength   Water removal by:  
o substractive enrichment 
techniques as reverse 
osmosis;  
o cryoconcentration by 
means of freezing and 
removal of ice thus 
formed.  
 Refermentation  by the addition of 
fermentable sugars among those 
referred to in Annex I(2) to 
Regulation (EC) No 251/2014 
and subsequent fermentation by 
means of selected yeasts.   
5 Decrease of the 
alcohol content  To reduce of the 
alcoholic strength  
 Separation of etha nol by using 
physical separation techniques.  The aromatized wine  products treated  must  have  no organoleptic  
defaults  and must  be suitable  for direct  human  consumption.  
Reduction of alcohol in aromatized wine product cannot be carried out if 
one of the following operations took place during the preparation of the 
aromatized wine product:  
- addition of alcohol  
- concentration  
- refermentation  
6 Tartaric stabilization  To obtain tartaric 
stability with regard to 
potassium hydrogen 
tartrate, calcium tartrate 
and other calcium salts.   Electrodialysis treatment  
 Treatment by cation exchanger, 
during which the base wine flows 
through a column filled with 
polymeric resin reacting as 
undissolvable polyectrolyte and For the electrodialysis treatment, the requirements set out in Appendix 7 
to Regulation (EC) No 606/2009 apply mutatis mutandis.  
For the use of cation exchangers, the requirements se t out in Appendix 
12 to Regulation (EC) No 606/2009 apply mutatis mutandis . 
  
EN 4   EN No Production Process  Purpose  Conditions of use  Requirements  
whose cations can be exchanged 
with cations of the surro unding 
environment.  
 Cooling, by keeping products at a 
reduced temperature   
7 Blending  To adjust the final 
organoleptic profile of 
aromatised wine 
products  Blending of different products of the 
wine sector, as referred to in points 
2(a), 3(a) and 4(a) of Article 3 of 
Regulation (EU) No 251/2014.   
8 Preservation by heat  To preserve the product 
by securing 
microbiological 
stability.  Heat treatments, including 
pasteurization. Heating to a 
temperature necessary to remove 
yeasts and bacteria.   
9 Clarification  To remove insoluble 
components  Use of the following processing aids:  
- edible gelatin  
- plant proteins from wheat and 
peas 
- isinglass  
- casein and potassium caseinates  
- egg albumin  
- bentonite  
- silicon dioxide as a gel or 
colloidal solution