2000R1622 — EN — 16.08.2001 — 004.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONREGULATION(EC)No1622/2000
of24July2000
layingdowncertaindetailedrulesforimplementingRegulation(EC)No1493/1999onthecommon
organisationofthemarketinwineandestablishingaCommunitycodeofoenologicalpracticesand
processes
(OJ L 194, 31.7.2000, p. 1)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EC) No 2451/2000 of 7 November 2000 L 282 7 8.11.2000
►M2Commission Regulation (EC) No 885/2001 of 24 April 2001 L 128 54 10.5.2001
►M3Commission Regulation (EC) No 1609/2001 of 6 August 2001 L 212 9 7.8.2001
►M4Commission Regulation (EC) No 1655/2001 of 14 August 2001 L 220 17 15.8.2001
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COMMISSIONREGULATION(EC)No1622/2000
of24July2000
laying down certain detailed rules for implementing Regulation
(EC) No 1493/1999 on the common organisation of the market inwine and establishing a Community code of oenological practices
andprocesses
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Community,
Having regard to Council Regulation (EC) No 1493/1999 of 17 May
1999 on the common organisation of the market in wine(1), and in
particular Articles 42, 44, 45, 46 and 80 thereof,
Whereas:
(1)Chapter I of Title V of Regulation (EC) No 1493/1999 and
several of the Annexes thereto lay down general rules onoenological practices and processes and refer for the rest to
detailed implementing rules to be adopted by the Commission.
(2)Until Regulation (EC) No 1493/1999 was adopted, those rules
were scattered throughout a large number of Communityregulations. In the interests of both economic operators in theCommunity and the authorities responsible for applying Commu-nity rules, all those provisions should be collated in a Community
code of oenological practices and processes and the Regulations
on the subject, i.e. Commission Regulations (EEC) No 1618/70(
2), No 1972/78(3), as last amended by Regulation (EEC)
No 45/80(4), No 2394/84(5), as last amended by Regulation
(EEC) No 2751/86(6), No 305/86(7), No 1888/86(8), No 2202/
89(9), No 2240/89(10), No 3220/90(11), as last amended by
Regulation (EC) No 1477/1999(12), and (EC) No 586/93(13), as
last amended by Regulation (EC) No 693/96(14), No 3111/93(15),
as last amended by Regulation (EC) No 693/98(16), and (EC)
No 1128/96(17), should be repealed.
(3)This Community code must include the current rules and adapt
them to the new requirements of Regulation (EC) No 1493/1999.
However, they must also be simplified and made more coherentand certain gaps must be filled in to ensure that the Communityrules in this area are comprehensive. In addition, some rulesshould be made more specific to ensure greater legal certaintywhen they are applied.
(4)Furthermore, in order to simplify the rules, only the detailedimplementing rules explicitly referred to in Regulation (EC)No 1493/1999 should be included. For the rest, the rules underArticles 28 et seq. of the Treaty should suffice to ensure freemovement of wine-sector products where oenological processes
and practices are concerned.2000R1622 — EN — 16.08.2001 — 004.001 — 2
(1) OJ L 179, 14.7.1999, p. 1.
(2) OJ L 175, 8.8.1970, p. 17.
(3) OJ L 226, 17.8.1978, p. 11.
(4) OJ L 7, 11.1.1980, p. 19.
(5) OJ L 224, 21.8.1984, p. 19.
(6) OJ L 253, 5.9.1986, p. 11.
(7) OJ L 38, 13.2.1986, p. 13.
(8) OJ L 163, 13.6.1986, p. 19.
(9) OJ L 209, 21.7.1989, p. 31.
(10) OJ L 215, 26.7.1989, p. 16.
(11) OJ L 308, 8.11.1990, p. 22.
(12) OJ L 171, 7.7.1999, p. 6.
(13) OJ L 61, 13.3.1993, p. 39.
(14) OJ L 97, 18.4.1996, p. 17.
(15) OJ L 278, 11.11.1993, p. 48.
(16) OJ L 96, 28.3.1998, p. 17.
(17) OJ L 150, 25.6.1996, p. 13.
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(5)It should also be specified that the code is to apply without
prejudice to specific provisions in other fields, in particular, rules
already existing or to be adopted in future for foodstuffs.
(6)Article 42(5) of Regulation (EC) No 1493/1999 permits grapesother than those of the wine-grape varieties listed in theclassification established in accordance with Article 19 of thatRegulation, or products derived therefrom, to be used in theCommunity for the manufacture of the products listed in Article
42(5). A list should be drawn up of the varieties to which such
derogations may apply.
(7)Pursuant to Annex V to Regulation (EEC) No 1493/1999 a listshould be drawn up of quality liqueur wines produced in specifiedregions (quality liqueur wines psr) for which special rules ofpreparation are allowed. To enable products to be more easilyidentified and to facilitate intra-Community trade, reference
should be made to the descriptions of products as established by
Community rules or, where appropriate, by national legislation.
(8)Limits on the use of certain substances should also be fixed,pursuant to Annex IV to Regulation (EC) No 1493/1999, andconditions should be laid down for the use of some of them.
(9)In the light of current technical and scientific knowledge on theaddition of lysozyme, in particular as regards the quality andhealth characteristics of wine treated in this way, definitive limits
cannot be laid down at present for this new treatment. It should
not be allowed for the moment and further trials should beconducted during the forthcoming wine year.
(10)Article 44 of Council Regulation (EEC) No 337/79(1), as
amended by Regulation (EEC) No 3307/85(2), reduced the
maximum total sulphur dioxide content of wines other thansparkling and liqueur wines and certain quality wines by 15 mg
per litre, with effect from 1 September 1986. To avoid difficulty
in disposing of wine as a result of this change in the productionrules, wine produced before that date in the Community, with theexception of Portugal, was allowed to be offered for direct humanconsumption after that date. That authorisation also applied, for a
transitional period of one year from that date, to wine originating
in third countries or in Portugal, provided that its total sulphurdioxide content complied with the Community rules or, whereapplicable, the Spanish rules in force before 1 September 1986.Since there might still be stocks of such wine, the measure inquestion should be extended.
(11)Articles 12 and 16 of Council Regulation (EEC) No 358/79(3)
reduced the maximum total sulphur dioxide content of sparkling
wines, quality sparkling wines and quality sparkling winesproduced in specified regions by 15 milligrams per litre witheffect from 1 September 1986. In the case of sparkling winesoriginating in the Community, with the exception of Portugal,
Article 22(1) of Regulation (EEC) No 358/79 allowed such
products to be disposed of until stocks were exhausted providedthat they had been prepared in accordance with that Regulation asit applied before 1 September 1986. Transitional provisionsshould be laid down for imported sparkling wines and sparklingwines produced in Spain and Portugal before 1 September 1986 in
order to avoid difficulties in disposing of such products. Those
products should therefore be permitted to be offered for sale for atransitional period after that date, provided that their total sulphurdioxide content complies with the Community provisions in forcebefore 1 September 1986.
(12)Annex V(B)(1) to Regulation (EC) No 1493/1999 fixes themaximum volatile-acid content of wine. Provision may be made2000R1622 — EN — 16.08.2001 — 004.001 — 3
(1) OJ L 54, 5.3.1979, p. 1.
(2) OJ L 367, 31.12.1985, p. 39.
(3) OJ L 54, 5.3.1979, p. 130.
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for derogations for certain quality wines produced in specified
regions (quality wines psr) and certain table wines described bymeans of a geographical indication or having an alcoholic
strength of 13 % or more. Some German, Spanish, French, Italian,
Austrian and United Kingdom wines in these categories normallyhave a volatile acidity higher than that provided for inabovementioned Annex V owing to the special methods bywhich they are prepared and their high alcoholic strength. In order
that those wines may continue to be prepared by the customary
methods whereby they acquire their characteristic properties,provision should be made for a derogation from abovementionedAnnex V(B)(1) in their case.
(13)In accordance with Annex V(D)(3) to Regulation (EEC) No 1493/1999, the wine-growing regions where addition of sucrose wastraditionally practised in accordance with legislation in force on8 May 1970 should be specified.
(14)The small size of the wine-growing sector of the Grand Duchy of
Luxembourg means that the competent authorities can carry out
systematic analytical checks of all batches of products turned intowine. Declarations of intention to enrich wine are not indis-pensable so long as those conditions continue to apply.
(15)In accordance with Annex V(G)(5) to Regulation (EC) No 1493/1999, all enrichment, acidification and deacidification operationsmust be notified to the competent authorities. This also holds forquantities of sugar, concentrated grape must and rectifiedconcentrated grape must held by the natural or legal personsundertaking such operations. The purpose of such notification is
to allow the operations in question to be monitored. Notifications
must therefore be addressed to the competent authority of theMember State on whose territory the operation is to take placeand must be as accurate as possible. Where an increase inalcoholic strength is involved, the competent authority must be
notified in sufficient time to carry out an effective check. In the
case of acidification and deacidification, a check after theoperation is sufficient. To simplify administrative procedures, itmust therefore be possible to make such notification, except forthe first notification in the wine year, by updating recordsregularly verified by the competent authority.
(16)Annex V(F)(1) to Regulation (EC) No 1493/1999 lays downcertain rules for the sweetening of wines. That provision refersprimarily to table wine but also applies to quality wines psr byvirtue of Annex VI(G)(2) to that Regulation.
(17)Sweetening must not lead to enrichment in excess of the limits setin Annex V(C) to Regulation (EC) No 1493/1999. Specialprovision has been made to that end in Annex V1(F)(1) to thatRegulation. In addition, checks are essential to ensure compliance
with the provisions in question.
(18)In order in particular to help make checks effective, sweetening
should be carried out only at the production stage or another stageas close to production as possible. It should therefore be restrictedto the production and wholesale stages.
(19)The supervisory authorities must be informed of all impendingsweetening operations. Anyone intending to carry out a sweet-ening operation should therefore be required to notify thesupervisory authorities in writing. However, this procedure may
be simplified when an undertaking carries out sweetening
frequently or continuously.
(20)The purpose of such notifications is to allow the operations inquestion to be monitored. Notifications must therefore be
addressed to the competent authority of the Member State on
whose territory the operation is to take place, be as accurate aspossible and reach the competent authority prior to the operation.
(21)For checks to be effective, the quantities of grape must orconcentrated grape must held by the party concerned before the2000R1622 — EN — 16.08.2001 — 004.001 — 4
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sweetening operation must be declared. However, such declara-
tions are of no value unless there is also an obligation to keepinwards and outwards registers of products used in sweetening
operations.
(22)In order to prevent sucrose from being used to sweeten liqueur
wines, the use of rectified concentrated grape must, in addition toconcentrated grape must, should be permitted.
(23) ‘Coupage’ is a widespread oenological practice and, in view of its
possible consequences, its use must be regulated in order toprevent abuse.
(24) Coupage is the mixing of wines or musts of different origins or of
different categories.
(25)Indication of geographical origin or vine variety is of great
importance for the commercial value of wines or mustsoriginating in the same wine-growing zone of the Communityor in the same production area of a third country. The mixing ofwines or grape musts from the same zone, but from different
geographical areas within that zone, or from different vine
varieties or harvest years should therefore also be regarded ascoupage where the description of the resulting product mentions
the geographical origin, wine variety or harvest year.
(26)Article 42(6) of Regulation (EC) No 1493/1999 in principleforbids the coupage of white table wine with red table wine but
provides for a derogation for areas where that practice was
traditional.
(27)Under that derogation special detailed rules should be laid down
for Spain in line with the structure of the wine-growing sector andconsumer attitudes, which change slowly.
(28)In order to restrict the coupage of white and red table wines to
Spain, where it is necessary, it is vital to ensure that wineproduced by this practice cannot be consumed outside that
country.
(29)The Member States should be allowed to authorise the use, for a
limited time for experimental purposes, of oenological practicesand processes not provided for in Regulation (EC) No 1493/1999.
(30)Under Article 46(3) of Regulation (EC) No 1493/1999 methods ofanalysis must be adopted for establishing the composition of theproducts covered by Article 1 of that Regulation and rules mustbe laid down for establishing whether those products have
undergone processes contrary to authorised oenological practices.
(31)Annex VI(J)(1) to Regulation (EC) No 1493/1999 provides for an
analytical test which is at least to measure the factors, amongthose listed in point (J)(3) of that Annex, enabling the qualitywine psr concerned to be distinguished.
(32)Uniform methods of analysis must be introduced to ensure thatthe particulars on documents relating to the products in question
are accurate and comparable for verification purposes. Such
methods must therefore be compulsory for all commercialtransactions and verification procedures. However, in view ofthe control requirements and the trade's limited facilities, a smallnumber of usual procedures should continue to be allowed for a
limited period so that the requisite factors can be determined
rapidly and with reasonable accuracy.
(33)The Community methods for the analysis of wines were laiddown by Commission Regulation (EEC) No 2676/90(
1). Since the
methods described therein are valid, that Regulation shouldremain in force, with the exception of the usual methods whichwill ultimately no longer be described.2000R1622 — EN — 16.08.2001 — 004.001 — 5
(1) OJ L 272, 3.10.1990, p. 1.
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(34)Under Article 80 of Regulation (EC) No 1493/1999 measures
may be adopted to facilitate the changeover to the arrangements
provided for in this Regulation. That possibility should be used toprotect traders holding large stocks of certain products covered bythat Regulation from substantial losses.
(35)The measures provided for in this Regulation are in accordancewith the opinion of the Management Committee for Wine,
HAS ADOPTED THIS REGULATION:
Article 1
Purpose
Without prejudice to the general rules on foodstuffs, oenological
practices and processes are governed by the Community rules laid downin Chapter I of Title V of Regulation (EC) No 1493/1999 and the
Annexes thereto and by the code set out in this Regulation.
This code shall comprise the detailed rules for implementing Regulation
(EC) No 1493/1999, particularly those relating to products intended for
use in winemaking (Title I) and oenological practices and processes
authorised in the Community (Titles II and III).
TITLE I
REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE
MUSTS
Article 2
Useofgrapesofcertain varieties
1. Grapes of varieties classified solely as table-grape varieties shall
not be used in winemaking.
2. Notwithstanding Article 42(5) of Regulation (EC) No 1493/1999,
grapes of varieties listed in Annex I hereto may be used in the
Community to prepare the products covered by that provision.
Article 3
Useofcertainproductsnotpossessingthenaturalalcoholicstrength
by volume for the production of sparkling wine, aerated sparkling
wineandaeratedsemi-sparklingwine
The years when, because of unfavourable weather conditions, products
from wine-growing zones A and B not possessing the minimum naturalalcoholic strength by volume laid down for the relevant wine-growing
zone may be used, under the conditions laid down in Article 44(3) of
Regulation (EC) No 1493/1999, for the production of sparkling wine,aerated sparkling wine and aerated semi-sparkling wine shall be as setout in Annex II hereto.
Article 4
Use of grape must of certain vine varieties for the preparation of
quality sparkling wine of the aromatic type and quality sparkling
winepsrofthearomatic type,andexceptionstosuchuse
1. The list of vine varieties producing grape must or grape must in
fermentation that must be used to constitute the cuvée for preparing
quality sparkling wines of the aromatictype and quality sparkling winespsr of the aromatic type in accordance with Annex V(I)(3)(a) andAnnex VI(K)(10)(a) to Regulation (EC) No 1493/1999 shall be as setout in Annex III(A) hereto.
2. The derogations referred to in Annex V(I)(3)(a) and
Annex VI(K)(10)(a) to Regulation (EC) No 1493/1999 regarding thevine varieties and the products used to constitute the cuvée shall be aslaid down in Annex III(B) hereto.2000R1622 — EN — 16.08.2001 — 004.001 — 6
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TITLE II
OENOLOGICALPRACTICESANDPROCESSES
CHAPTER I
RESTRICTIONSANDREQUIREMENTSPERTAININGTOTHEUSEOF
CERTAIN SUBSTANCES AUTHORISED FOR OENOLOGICAL
PURPOSES
Article 5
Restrictionsontheuseofcertainsubstances
The substances authorised for oenological purposes listed in Annex IV
to Regulation (EC) No 1493/1999 may be used only subject to the limitslaid down in Annex IV hereto.
Article 6
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone, the use of which is provided for in
Annex IV(1)(p) and (3)(y) to Regulation (EC) No 1493/1999, may beused only if it meets the requirements and purity criteria set out inAnnex V hereto.
Article 7
Calciumtartrate
Calcium tartrate, the use of which in assisting the precipitation of tartar
is provided for in Annex IV(3)(v) to Regulation (EC) No 1493/1999,
may be used only if it meets the requirements set out in Annex VI
hereto.
Article 8
Tartaric acid
Tartaric acid, the use of which for deacidification purposes is provided
for in Annex IV(1)(m) and Annex IV(3)(l) to Regulation (EC) No 1493/1999, may be used only for products that:
— are from the Elbling and Riesling vine varieties, and
— are obtained from grapes harvested in the following wine-growing
regions in the northern part of wine-growing zone A:
— Ahr,
— Rheingau,
— Mittelrhein,— Mosel-Saar-Ruwer,— Nahe,— Rheinhessen,
— Rheinpfalz,
— Moselle luxembourgeoise.
Article 9
Aleppopineresin
Aleppo pine resin, the use of which is provided for in Annex IV(1)(n) to
Regulation (EC) No 1493/1999, may be used only to produce ‘retsina’table wine. This oenological practice may be carried out only:
— in the geographical territory of Greece,
— using grape must from grape varieties, areas of production and wine-
making areas as specified in the Greek provisions in force at
31 December 1980,
— by adding 1 000 grams or less of resin per hectolitre of the product
used, before fermentation or, where the actual alcoholic strength byvolume does not exceed one third of the overall alcoholic strength byvolume, during fermentation.2000R1622 — EN — 16.08.2001 — 004.001 — 7
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Greece shall notify the Commission in advance if it intends to amend the
provisions referred to in the second indent. If the Commission does notrespond within two months of such notification, Greece may implement
the planned amendments.
Article 10
Beta-glucanase
Beta-glucanase, the use of which is provided for in Annex IV(1)(j) and
(3)(m) to Regulation (EC) No 1493/1999, may be used only if it meetsthe requirements set out in Annex VII hereto.
Article 11
Lactic bacteria
Lactic bacteria, the use of which is provided for in Annex IV(1)(q) and
(3)(z) to Regulation (EC) No 1493/1999, may be used only if they meet
the requirements set out in Annex VIII hereto.
Article 12
Ionexchangeresins
The ion exchange resins which may be used in accordance with
Annex IV(2)(h) to Regulation (EC) No 1493/1999 shall be styrene anddivinylbenzene copolymers containing sulphonic acid or ammonium
groups. They must comply with the requirements laid down in Council
Directive 89/109/EEC of 21 December 1988 on the approximation of thelaws of the Member States relating to materials and articles intended tocome into contact with foodstuffs(
1) and Community and national
provisions adopted in implementation thereof. In addition, when testedby the method of analysis laid down in Annex IX hereto, they must not
lose more than 1 mg/l of organicmatter into any of the solvents listed.
They must be regenerated with substances permitted for use in thepreparation of foodstuffs.
These resins may be used only under the supervision of an oenologist or
technician and in installations approved by the authorities of theMember States on whose territory they are used. Such authorities shalllay down the duties and responsibility incumbent on approved
oenologists and technicians.
Article 13
Potassiumferrocyanide
Potassium ferrocyanide, the use of which is provided for in
Annex IV(3)(p) to Regulation (EC) No 1493/1999, may be used onlyunder the supervision of an oenologist or technician officially approvedby the authorities of the Member State in whose territory the process iscarried out, the extent of whose responsibility shall be fixed, if
necessary, by the Member State concerned.
After treatment with potassium ferrocyanide wine must contain traces of
iron.
Supervision of the use of the product covered by this Article shall be
governed by the provisions adopted by the Member States.
Article 14
Calciumphytate
Calcium phytate, the use of which is provided for in Annex IV(3)(p) to
Regulation (EC) No 1493/1999, may be used only under the supervisionof an oenologist or technician officially approved by the authorities ofthe Member State in whose territory the process is carried out, the extent2000R1622 — EN — 16.08.2001 — 004.001 — 8
(1) OJ L 40, 11.2.1989, p. 38.
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of whose responsibility shall be fixed, if necessary, by the Member State
concerned.
After treatment 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.
Article 15
DL-tartaric acid
DL-tartaric acid, the use of which is provided for in Annex IV(3)(s) to
Regulation (EC) No 1493/1999, may be used only under the supervision
of an oenologist or technician officially approved by the authorities ofthe Member State in whose territory the process is carried out, the extentof whose responsibility shall be fixed, if necessary, by the Member Stateconcerned.
Supervision of the use of the product covered by this Article shall be
governed by the provisions adopted by the Member States.
Article 16
Electrodialysis treatment
Electrodialysis treatment, the use of which to ensure the tartaric
stabilisation of wine is provided for in Annex IV(4)(b) to Regulation
(EC) No 1493/1999, may be used only if it meets the requirements setout in Annex X hereto. It shall be used solely for table wine until 31 July2001.
Article 17
Urease
Urease, the use of which to reduce the level of urea in wine is provided
for in Annex IV(4)(c) to Regulation (EC) No 1493/1999, may be used
only if it meets the requirements and purity criteria set out in Annex XIhereto.
Article 18
Additionofoxygen
Addition of oxygen, which is provided for in Annex IV(4)(a) to
Regulation (EC) No 1493/1999, must be carried out using pure gaseous
oxygen.
CHAPTER II
SPECIFICRESTRICTIONSANDREQUIREMENTS
Article 19
Sulphurdioxidecontent
1. The amendments to the lists of wines in Annex V(A)(2) to
Regulation (EC) No 1493/1999 shall be as set out in Annex XII hereto.
2. The following may be offered for direct human consumption until
stocks are exhausted:
— wine, other than liqueur wines and sparkling wines, produced in the
Community, with the exception of Portugal, before 1 September
1986, and
— wine, other than liqueur wines and sparkling wines, originating in
third countries or in Portugal and imported into the Communitybefore 1 September 1987,
provided that their total sulphur dioxide content on release to the market
for direct human consumption does not exceed:
(a) 175 milligrams per litre for red wines;
(b) 225 milligrams per litre for white and rosé wines;2000R1622 — EN — 16.08.2001 — 004.001 — 9
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(c) notwithstanding (a) and (b) above, for wines with a residual sugar
content expressed as invert sugar of not less than five grams perlitre, 225 milligrams per litre for red wines and 275 milligrams per
litre for white and rosé wines.
In addition, the following may be offered for direct human consumption
in the country of production and for export to third countries until stocksare exhausted:
— wine produced in Spain before 1 September 1986, the total sulphur
dioxide content of which does not exceed the maximum laid down
by the Spanish provisions in force before that date, and
— wine produced in Portugal before 1 January 1991, the total sulphur
dioxide content of which does not exceed the maximum laid down
by the Portuguese provisions in force before that date.
3. Sparkling wines originating in third countries and Portugal and
imported into the Community before 1 September 1987 may be offeredfor direct human consumption until stocks are exhausted provided thattheir total sulphur dioxide content does not exceed:
— 250 milligrams per litre for sparkling wines, and
— 200 milligrams per litre for quality sparkling wines.
In addition, the following may be offered for direct human consumption
in the country of production and for export to third countries until stocks
are exhausted:
— wine produced in Spain before 1 September 1986, the total sulphur
dioxide content of which does not exceed the maximum laid downby the Spanish provisions in force before that date, and
— wine produced in Portugal before 1 January 1991, the total sulphur
dioxide content of which does not exceed the maximum laid downby the Portuguese provisions in force before that date.
4. The cases where the Member States may authorise, because of
weather conditions, that the maximum total sulphur dioxide content of
wine, which is set at less than 300 milligrams per litre in point A ofAnnex V to Regulation (EC) No 1493/1999, be increased by a maximumof 40 milligrams per litre for certain wines produced in certain wine-growing zones within their territory shall be as listed in Annex XIIa
hereto.
Article 20
Volatileacidcontent
The wines covered by exceptions regarding the maximum volatile acid
content in accordance with Annex V(B)(3) to Regulation (EC) No 1493/
1999 shall be as set out in Annex XIII hereto.
Article 21
Useofcalciumsulphateincertain liqueurwines
Derogations regarding the use of calcium sulphate as referred to in
Annex V(J)(4)(b) to Regulation (EC) No 1493/1999 may be granted
only for the following Spanish wines:
(a)‘Vino generoso’ as defined in Annex VI(L)(8) to Regulation (EC)
No 1493/1999;
(b)‘Vino generoso de licor’ as defined in Annex VI(L)(11) to
Regulation (EC) No 1493/1999.2000R1622 — EN — 16.08.2001 — 004.001 — 10
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TITLE II
OENOLOGICALPRACTICES
CHAPTER I
ENRICHMENT
Article 22
Authorisationtousesucrose
The wine-growing regions where the use of sucrose is authorised
pursuant to Annex V(D)(3) to Regulation (EC) No 1493/1999 shall be as
follows:
(a) wine-growing zone A,
(b) wine-growing zone B,
(c) wine-growing zone C, with the exception of vineyards in Italy,
Greece, Spain and Portugal and vineyards in the French departmentsunder jurisdiction of the courts of appeal of:
— Aix-en-Provence,
— Nîmes,
— Montpellier,— Toulouse,— Agen,
— Pau,
— Bordeaux,— Bastia.
However, enrichment by dry sugaring may be authorised by the national
authorities as an exception in the French departments referred to above.France shall notify the Commission and the other Member Statesforthwith of any such authorisations.
Article 23
Enrichment in the event of exceptionally unfavourable weather
conditions
The years during which an increase in the alcoholic strength by volume
as referred to in Annex V(C)(3) to Regulation (EC) No 1493/1999 maybe authorised in accordance with the procedure laid down in Article 75of that Regulation because of exceptionally unfavourable weatherconditions in accordance with point (C)(4) of that Annex, and the wine-
growing zones, geographical regions and varieties concerned, where
applicable, shall be as set out in Annex XIV hereto.
Article 24
Enrichmentofthecuvéeforsparklingwines
In accordance with Annex V(H)(4) and (I)(5) and Annex VI(K)(11) to
Regulation (EC) No 1493/1999, each Member State may authorise the
enrichment of the cuvée at the place of preparation of 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:
— 3.5 % vol. for a cuvée comprising constituents from wine-
growing zone A, provided that the natural alcoholic strength byvolume of each constituent is at least 5 % vol.2000R1622 — EN — 16.08.2001 — 004.001 — 11
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— 2.5 % vol. for a cuvée comprising constituents from wine-
growing zone B, provided that the natural alcoholic strength byvolume of each constituent is at least 6 % vol.
— 2 % vol. for a cuvée comprising constituents from wine-growing
zones C I a, C I b), C II and C III, provided that the natural
alcoholic strength by volume of each constituent is at least 7.5 %vol., 8 % vol., 8.5 % vol. and 9 % vol. respectively.
The above limits shall be without prejudice to the application of
Article 44(3) of Regulation (EC) No 1493/1999 to cuvées intendedfor the preparation of sparkling wines as referred to in Annex I(15)to that Regulation;
(e) the method used is addition of sucrose, of concentrated grape must
or of rectified concentrated grape must.
Article 25
Administrativerulesapplicabletoenrichment
1. Notifications as referred to in Annex V(G)(5) to Regulation (EC)
No 1493/1999 relating to operations to increase alcoholic strength shallbe made by the natural or legal persons carrying out the operations
concerned and in compliance with suitable time limits and control
conditions set by the competent authority of the Member State on whoseterritory the operation takes place.
2. Notifications as referred to in paragraph 1 shall be made in writing
and shall include the following information:
— the name and address of the person making the notification,
— the place where the operation is to be carried out,— the date and time when the operation is to commence,— the description of the product undergoing the operation,— the process used for the operation, with details of the type of product
to be used.
3. However, Member States may allow prior notifications covering
several operations or a specified period to be sent to the competentauthorities. Such notifications shall be accepted only if the personmaking the notification keeps a written record of each enrichment
operation as provided for in paragraph 6 and of the information required
by paragraph 2.
4. Where the person concerned is prevented by reasons of force
majeure from carrying out the notified operation in due time, Member
States shall specify the conditions under which that person is to submit anew notification to the competent authority so that the necessary checks
can be carried out.
They shall notify such provisions in writing to the Commission.5. Notifications as referred to in paragraph 1 shall not be required in
the Grand Duchy of Luxembourg.
6. The particulars relating to operations to increase alcoholic strength
shall be entered in the records immediately after the operation is
completed, in accordance with the provisions adopted pursuant to
Article 70 of Regulation (EC) No 1493/1999.
In cases where prior notifications covering several operations do not
indicate the date and time when the operations are to commence, anentry must also be made in the records before each operationcommences.2000R1622 — EN — 16.08.2001 — 004.001 — 12
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CHAPTER II
ACIDIFICATIONANDDEACIDIFICATION
Article 26
Administrativerulesapplicabletoacidification anddeacidification
1. In the case of acidification and deacidification, operators shall
make notifications as referred to in Annex V(G)(5) to Regulation (EC)No 1493/1999 not later than the second day following the first operationcarried out in any wine year. Such notifications shall be valid for alloperations in that wine year.
2. Notifications as referred to in paragraph 1 shall be made in writing
and shall include the following information:
— the name and address of the person making the notification,
— the type of operation involved,— the place where the operation took place.
3. The particulars relating to each acidification and deacidification
operation shall be entered in the records in accordance with the
provisions adopted pursuant to Article 70 of Regulation (EC) No 1493/1999.
CHAPTER III
COMMONRULESAPPLICABLETOENRICHMENT,ACIDIFICATION
ANDDEACIDIFICATION
Article 27
Acidificationandenrichmentofoneandthesameproduct
The cases where acidification and enrichment of one and the same
product within the meaning of Annex I to Regulation (EC) No 1493/1999 are permitted in accordance with Annex V(E)(7) thereto shall bedecided in accordance with the procedure laid down in Article 75 of that
Regulation and shall be as set out in Annex XV hereto.
Article 28
General rules applicable to enrichment, acidification and deacidi-
ficationofproductsotherthanwine
The processes referred to in Annex V(G)(1) to Regulation (EC) No 1493/
1999 must be carried out in a single operation. However, Member Statesmay permit some of these processes to be carried out in more than one
operation where this improves the vinification of the products
concerned. In such cases, the limits laid down in Annex V to Regulation(EC) No 1493/1999 shall apply to the whole operation concerned.
Article 29
Derogation from the dates laid down for enrichment, acidification
anddeacidification
Notwithstanding the dates laid down in Annex V(G)(7) to Regulation
(EC) No 1493/1999, enrichment, acidification and deacidification
operations may be carried out before the dates set out in Annex XVIhereto.
CHAPTER IV
SWEETENING
Article 30
Technicalrulesapplicabletosweetening
The sweetening of table wines and quality wines psr shall be authorised
only at the production and wholesale stages.2000R1622 — EN — 16.08.2001 — 004.001 — 13
▼B
Article 31
Administrativerulesapplicabletosweetening
1. Any natural or legal person intending to carry out a sweetening
operation shall notify the competent authority of the Member State onwhose territory the operation is to take place.
2. Notifications shall be made in writing and must reach the
competent authority at least 48 hours before the day on which the
operation is to take place.
However, where an undertaking frequently or continuously carries out
sweetening operations, Member States may allow a notification covering
several operations or a specified period to be sent to the competentauthorities. Such notification shall be accepted only on condition that theundertaking keeps a written record of each sweetening operation andrecords the information required by paragraph 3.
3. Notifications shall include the following information:
(a) for sweetening operations carried out in accordance with
Annexes V(F)(1)(a) and VI(G)(2) to Regulation (EC) No 1493/1999:
(i) the quantity and the total and actual alcoholic strengths of the
table wine or the quality wine psr to be sweetened,
(ii) the quantity and the total and actual alcoholic strengths of the
grape must to be added,
(iii) the total and actual alcoholic strengths of the table wine or
quality wine psr after sweetening.
(b) for sweetening operations carried out in accordance with
Annexes V(F)(1)(b) and VI(G)(2) to Regulation (EC) No 1493/1999:
(i) the quantity and the total and actual alcoholic strengths of the
table wine or the quality wine psr to be sweetened,
(ii) the quantity and the total and actual alcoholic strengths of the
grape must or the quantity and density of the concentrated
grape must to be added, as the case may be,
(iii) the total and actual alcoholic strengths of the table wine or
quality wine psr after sweetening.
4. The persons referred to in paragraph 1 shall keep goods inwards
and outwards registers showing the quantities of grape must orconcentrated grape must which they are holding for sweeteningoperations.
Article 32
Sweeteningofcertain importedwines
The sweetening of imported wines as referred to in Annex V(F)(3) to
Regulation (EC) No 1493/1999 shall be subject to the conditions laiddown in Articles 30 and 31 of this Regulation.
Article 33
Specificrulesapplicabletothesweeteningofliqueurwines
1. Sweetening under the conditions laid down in the second indent of
Annex V(J)(6)(a) to Regulation (EC) No 1493/1999 shall be authorisedfor‘vino generoso de licor’ as defined in Annex VI(L)(11) to that
Regulation.
2. Sweetening under the conditions laid down in the third indent of
Annex V(J)(6)(a) to Regulation (EC) No 1493/1999 shall be authorisedfor Madeira quality liqueur wine psr.2000R1622 — EN — 16.08.2001 — 004.001 — 14
▼B
CHAPTER V
COUPAGE
Article 34
Definition
1. ‘Coupage’ within the meaning of Article 46(2)(b) of Regulation
(EC) No 1493/1999 means: the mixing together of wines or musts
coming from:
(a) different States,
(b) different wine-growing zones in the Community within the meaning
of Annex III to Regulation (EC) No 1493/1999 or differentproduction zones in a third country,
(c) the same wine-growing zone in the Community or the same
production zone in a third country but being of different
— geographical origins, or
— vine varieties, or
— harvest years,
provided that the geographical origin, vine variety or harvest year is
specified or required to be specified in the description of the productconcerned, or
(d) different categories of wines or musts.
2. The following shall be regarded as different categories of wine or
must:
— red wine, white wine and the musts or wines suitable for yielding one
of these categories of wine,
— table wine, quality wine psr and the musts or wines suitable for
yielding one of these categories of wine.
For the purposes of this paragraph, rosé wine shall be regarded as red
wine.
3. The following processes shall not be regarded as coupage:
(a) the addition of concentrated grape must or of rectified concentrated
grape must to increase the natural alcoholic strength of the productconcerned;
(b) the sweetening,
— of a table wine,
— of a quality wine psr where the sweetener comes from the
specified region whose name it bears or is rectified concentratedgrape must,
(c) the production of a quality wine psr in accordance with traditional
practices as referred to in Annex VI(D)(2) to Regulation (EC)
No 1493/1999.
Article 35
Generalrulesapplicabletocoupage
1. Coupage or blending of:
— table wines with each other, or
— wines suitable for yielding table wines with each other or with table
wines, or
— quality wines psr with each other,
shall be prohibited if any of the ingredients does not comply with
Regulation (EC) No 1493/1999 or with this Regulation.
2. The result of mixing fresh grapes, grape must, grape must in
fermentation or new wine still in fermentation, where any of thoseproducts does not possess the required characteristics for obtaining tablewine or wine suitable for yielding table wine, with products suitable for2000R1622 — EN — 16.08.2001 — 004.001 — 15
▼B
yielding such wines or with table wine, shall not be considered to be
table wine or wine suitable for yielding table wine.
3. Where coupage takes place and subject to the following
paragraphs, the only products which may be considered to be tablewines shall be those resulting from coupage of table wines with eachother or coupage of table wines with wines suitable for yielding tablewines, provided that such wines suitable for yielding table wines have atotal natural alcoholic strength by volume not exceeding 17 % vol.
4. Without prejudice to Article 44(7) of Regulation (EC) No 1493/
1999 and Article 36 of this Regulation, coupage of a wine suitable foryielding a table wine with:
(a) a table wine may yield a table wine only if the operation is carried
out in the wine-growing zone where the wine suitable for yielding a
table wine has been produced;
(b) another wine suitable for yielding a table wine may yield a table
wine only if:
— the second wine suitable for yielding a table wine has been
produced in the same wine-growing zone and
— the operation is carried out in the same wine-growing zone.
5. Coupage of a grape must or a table wine which has undergone the
oenological practice referred to in Annex IV(1)(n) to Regulation (EC)No 1493/1999 with a grape must or a wine which has not undergone thatpractice shall be prohibited.
Article 36
Specificrulesapplicabletocoupageofwhitewinesandredwinesin
Spain
1. Pursuant to Article 42(6) of Regulation (EC) No 1493/1999,
coupage of a wine suitable for yielding a white table wine or of a whitetable wine with a wine suitable for yielding a red table wine or with ared table wine shall be permitted in Spain until 31 July 2005, provided
that the product obtained has the characteristics of a red table wine.
2. Spanish red and rosé table wines resulting from coupage as
referred to in paragraph 1 may not be traded with other Member Statesor exported to third countries.
3. For the purposes of paragraph 2, the competent authority
designated by Spain shall guarantee the origin of Spanish red and rosé
table wines by affixing a stamp in the box reserved for officialcomments on the document provided for in Article 70 of Regulation(EC) No 1493/1999, preceded by the words ‘wine not produced bywhite/red coupage’.
CHAPTER VI
ADDITIONOFOTHERPRODUCTS
Article 37
Addition of distillate to liqueur wines and certain quality liqueur
winespsr
The characteristics of wine distillate and dried-grape distillate which
may be added to liqueur wines and certain quality liqueur wines psr inaccordance with the second indent of Annex V(J)(2)(a)(i) to Regulation(EC) No 1493/1999 shall be as laid down in Annex XVII hereto.
Article 38
Addition of other products to, and use of grape must in the
preparationof,certain qualityliqueurwinespsr
1. The list of quality liqueur wines psr preparation of which involves
the use of grape must or a mixture thereof with wine in accordance with2000R1622 — EN — 16.08.2001 — 004.001 — 16
▼B
Annex V(J)(1) to Regulation (EC) No 1493/1999 shall be as set out in
Annex XVIII(A) hereto.
2. The list of quality liqueur wines psr to which the products referred
to in Annex V(J)(2)(b) to Regulation (EC) No 1493/1999 may be added
shall be as set out in Annex XVIII(B) hereto.
Article 39
Additionofalcoholtosemi-sparklingwine
Pursuant to Article 42(3) of Regulation (EC) No 1493/1999, the addition
of alcohol to semi-sparkling wine shall not lead to an increase of more
than 0,5 %/vol. in the total alcoholic strength by volume of the semi-sparkling wine. Alcohol may only be added in the form of expeditionliqueur and provided that such a method is allowed under the regulationsin force in the producer Member State and that such regulations have
been communicated to the Commission and to the other Member States.
CHAPTER VII
REQUIREMENTSAPPLICABLETOAGEING
Article 40
Ageingofcertain liqueurwines
Ageing under the conditions laid down in Annex V(J)(6)(c) to
Regulation (EC) No 1493/1999 shall be authorised for Madeira qualityliqueur wine psr.
TITLE III
EXPERIMENTALUSEOFNEWOENOLOGICALPRACTICES
Article 41
General rules
1. For experimental purposes as referred to in Article 46(2)(f) of
Regulation (EC) No 1493/1999, each Member State may authorise theuse of certain oenological practices or processes not provided for in that
Regulation, for a maximum of three years, on condition that:
— the practices and processes concerned meet the requirements laid
down in Article 42(2) of Regulation (EC) No 1493/1999,
— such practices and processes are applied to quantities not exceeding
50 000 hectolitres per year for any one experiment,
— the products obtained are not sent outside the Member State on
whose territory the experiment was conducted,
— the Member State concerned informs the Commission and the other
Member States at the beginning of the experiment of the terms ofeach authorisation.
‘Experiment’ means an operation or operations carried out in the context
of a well-defined research project with a single experimental protocol.
2. Before the end of the period referred to in paragraph 1, the
Member State concerned shall forward to the Commission a report on
the authorised experiment and the Commission shall notify the other
Member States of the results thereof. Depending on these results, theMember State concerned may apply to the Commission for authorisationto continue the experiment, possibly with a larger quantity than in theoriginal experiment, for a further maximum period of three years. The
Member State shall submit an appropriate dossier in support of its
application.
3. The Commission, acting in accordance with the procedure laid
down in Article 75 of Regulation (EC) No 1493/1999, shall decide onthe application referred to in paragraph 2. At the same time, it maydecide to allow the experiment to be continued in other Member Statesunder the same terms.2000R1622 — EN — 16.08.2001 — 004.001 — 17
▼B
4. At the end of the period referred to in paragraph 1 or, where
applicable, paragraph 2, and after gathering all the information on theexperiment, the Commission may, if appropriate, submit to the Council
a proposal for definitive authorisation of the oenological practice or
process covered by the experiment.
TITLE IV
FINALPROVISIONS
Article 42
Wineproducedbefore1August2000
Wine produced before 1 August 2000 may be offered or supplied for
direct human consumption after that date provided that it complies withthe Community or national rules in force prior to that date.
Article 43
Requirements for distillation, movement and use of products not
complying with Regulation (EC) No 1493/1999 or with this
Regulation
1. Products which, pursuant to Article 45(1) of Regulation (EC)
No 1493/1999, may not be offered or supplied for direct humanconsumption shall be destroyed. However, Member States may authorisethe use of certain products the characteristics of which they shalldetermine, by distilleries or vinegar factories or for industrial purposes.
2. Such products may not be held without legitimate cause by
producers or traders and they may be moved only to distilleries, vinegar
factories, establishments using them for industrial purposes or products
or elimination plants.
3. Member States may have denaturing agents or indicators added to
wines as referred to the preceding paragraph in order to make them moreeasily identifiable. Where justified, they may also prohibit the usesprovided for in paragraph 1 and have the products eliminated.
Article 44
Repeal
1. Regulations (EEC) No 1618/70, No 1972/78, No 2394/84, No 305/
86, No 1888/86, No 2094/86, No 2202/89, No 2240/89, No 3220/90 and
No 586/93 and Regulations (EC) No 3111/93 and No 1128/96 are
hereby repealed.
2. Regulation (EEC) No 2676/90 shall apply to products covered by
Regulation (EC) No 1493/1999. Parts 1(5), 3(5), 5(3.2), 12(3), 16(3),18(3), 23(3), 25(2.3), 26(3), 27(3), 30(3), 37(3) and 40(1.4) of the Annexto Regulation (EEC) No 2676/90 are hereby repealed from ►
M31
August 2003 ◄.
Article 45
This Regulation shall enter into force on the seventh day following its
publication in the Official Journal of the European Communities.
It shall apply from 1 August 2000.
This Regulation shall be binding in its entirety and directly applicable in
all Member States.2000R1622 — EN — 16.08.2001 — 004.001 — 18
▼B
ANNEX I
Listofvine varieties grapesofwhichmay,notwithstandingArticle 42(5)of
Regulation (EC) No 1493/1999, be used in the preparation of the products
covered bythatprovision
(Article2ofthisRegulation)
(p. m. )2000R1622 — EN — 16.08.2001 — 004.001 — 19
▼B
ANNEX II
Years when products from wine-growing zones Aand B not possessing the
minimum natural alcoholic strength by volume laid down by Regulation
(EC) No 1493/1999 may be used for the production of sparkling wine,
aeratedsparklingwineandaerated semi-sparklingwine
(Article3ofthisRegulation)
(p. m. )2000R1622 — EN — 16.08.2001 — 004.001 — 20
▼B
ANNEX III
A.Listofvinevarietiesgrapesofwhichmaybeusedtoconstitutethecuvée
for preparing quality sparkling wines of the aromatic type and quality
sparklingwinespsrofthearomatictype
(Article4ofthisRegulation)
Aleatico NΑσύρτικο ( Assyrtiko)
BourboulencB
Brachetto NClairette B
Colombard B
Freisa NGamay N
Gewuerztraminer Rs
Girò NΓλυκερύθρα ( Glykerythra)
Huxelrebe
Macabeu BAll the malvoisies
Mauzacblancand rosé
Monica NΜοσχοφίλερο ( Moschofilero)
Mueller-Thurgau B
All the muscatelsParellada B
Perle B
Piquepoul BPoulsard
Prosecco
Ροδήτης ( Roditis)
Scheurebe
Torbato
B.Derogations referred to in Annex V(I)(3)(a) and Annex VI(K)(10)(a) to
Regulation(EC)No1493/1999regardingtheconstitutionofthecuvéefor
preparing quality sparkling wines of the aromatic type and quality
sparklingwinespsrofthearomatictype
Notwithstanding Annex VI(K)(10)(a), quality sparkling wines psr of the aromatic
type may be produced by using as constituents of the cuvée wines obtained from
grapes of the ‘Prosecco’ vine variety harvested in the specified regions of the
designations of origin Conegliano-Valdobbiadene and Montello e Colli Asolani.2000R1622 — EN — 16.08.2001 — 004.001 — 21
▼B
ANNEX IV
Restrictionsontheuseofcertainsubstances
(Article 5 of this Regulation)
The restrictions applying to the use of the substances referred to in Annex IV to Regulation (EC)
No 1493/1999 in accordance with the conditions laid down therein are as follows.
SubstanceUse with fresh grapes, grape must,
grape must in fermentation, grape
must in fermentation obtained from
raisined grapes, concentrated grape
must and new wine still in fermen-
tationUse with grape must in fermentation
intended for direct human
consumption as such, wine suitable
for producing table wine, table wine,
sparkling wine, aerated sparkling
wine, semi-sparkling wine, aerated
semi-sparkling wine, liqueur wine
and quality wines psr
Preparations of yeast cell wall 40 g/hl 40 g/hl
Carbon dioxide (1) maximum content in wine thus
treated: 2 g/l
L-ascorbic acid (1) 150 mg/l
Citricac id (1) maximum content in wine thus
treated: 1 g/l
Metatartaricac id 100 mg/lCopper sulphate 1 g/hl provided the copper
content of the product thus
treated does not exceed 1 mg/l
Charcoal for oenological use 100 g dry weight per hl 100 g dry weight per hl
Nutritive salts: diammonium
phosphate or ammonium
sulphate0.3 g/l (expressed in salt) (
2) 0.3 g/l (expressed in salt) for the
preparation of sparkling wine
Ammonium sulphite or ammo-
nium bisulphite0.2 g/l (expressed in salt) (2)
Growth factors: thiamine in the
form of thiamine hydrochloride0.6 mg/l (expressed in thia-
mine)0.6 mg/l (expressed in thiamine)
for the preparation of sparkling
wine
Polyvinylpolypyrrolidone 80 g/hl 80 g/hlCalcium tartrate 200 g/hlCalcium phytate 8 g/hl
(1) The purity criteria for this product are as referred to in Commission Directive 96/77/EC of 2 December 1996
laying down specific purity criteria on food additives other than colours and sweeteners (OJ L 339, 30.12.1996, p.
1), as amended by Directive 98/86/EC (OJ L 334, 9.12.1998, p. 1).
(2) These products may also be used in combination, up to an overall limit of 0.3 g/l, without prejudice to the 0.2 g/l
limit set above.2000R1622 — EN — 16.08.2001 — 004.001 — 22
▼B
ANNEX V
Requirementsandpuritycriteria forpolyvinylpolypyrrolidone
(Article 6 of this Regulation)
Polyvinylpolypyrrolidone (PVPP), the use of which is provided for in Annex
IV(1)(p) and (3)(y) to Regulation (EC) No 1493/1999, is a statistically reticulated
polymer of [1-(2-oxo-1-pyrrolidinylethylene).
It is manufactured by polymerizing N-vinyl-2-pyrrolidone in the presence of a
catalyst, which may be either caustic soda or N,N'-divinylimidazolidone.
CHARACTERISTICS
Light powder, white to cream-coloured.Insoluble in water and organicsolvents.Insoluble in strong mineral acids and alkalis.
TESTS
1. LOSS ON DRYING
Less than 5 % in the following conditions:Place 2 g of PVPP in a silica capsule with a diameter of 70 mm; dry in oven
at 100 to 105 ºC for six hours. Leave to cool in a desiccator and weigh.
Note:All the limits fixed below refer to dry weight.
2. ASH
Weight of ash less than 0.5 % in the following conditions:Gradually ash the residue from test 1, without exceeding 500 to 550 ºC, and
weigh.
3. ARSENIC
Less than 2 parts per million in the following conditions:
Preparationoftheproducttobetested:
Place 0,5 g of PVPP into a round-bottom flask of borosilicate glass placed on
a disk with a hole in the middle, with the neck inclined. Add 5 ml of pure
sulphuric acid (AR quality) and 10 ml of pure nitric acid (AR quality) and
heat gradually. When the mixture begins to turn brown, add a small quantity
of nitric acid and continue to heat. Continue in this way until the liquid
remains colourless and the flask fills with white SO
3fumes. Leave to cool,
take up in 10 ml of water and reheat to dispel the nitrous vapours until white
fumes are obtained. This operation is repeated a second time; after taking up
a third time, bring to the boil for a few seconds, cool and make up to 40 ml
with water.
Reagents(ARquality)
1.Concentrated arsenic solution (100 mg of arsenic per litre)
Weigh exactly 0.132 g of arsenous anhydride, previously dried at 100 ºC,
into a 500 ml conical flask. Add 3 ml of sodium hydroxide and 20 ml of
water. Shake until dissolved. Neutralize the arsenous liquor with 15 ml
of sulphuricac id diluted to 10 % (w/w) and add saturated bromine water
(AR quality) until the yellow colour of free bromine becomes stable
(theoretically, 7 ml). Bring to the boil to dispel the excess bromine,
transfer to a 1 000 ml volumetricflask and make up to quantity with
distilled water.
2.Diluted arsenic solution (1 mg of arsenic per litre)
Mix 10 ml of concentrated arsenic solution (100 mg per litre) with
distilled water to make up 1 000 ml. 1 ml of this solution contains 1/
1 000 mg of arsenic.2000R1622 — EN — 16.08.2001 — 004.001 — 23
▼B
3.Lead acetate cotton
Immerse absorbent cotton in a 5 % (w/v) lead acetate solution to which
1 % acetic acid has been added. Drain the cotton and leave to dry in the
air. Keep in a well-sealed bottle.
4.Absorbent cotton dried in an oven at 100 ºC
Keep in a well-sealed bottle.
5.Mercuric bromide paper
Place an alcoholic solution of mercuric bromide (5 %) in a rectangular
basin. Immerse 80 g/m2white filter paper, cut into pieces of 15 × 22 cm
and folded in two, in the solution. Drain the paper and leave to dry in a
dark place hung over a non-metallic line. Cut at 1 mm away from the
fold and 1 cm from lower edges. Cut the paper into 15 × 15 mm squares;
keep in a well-sealed bottle, covered with black paper.
6.Stannous chloride solution
Cold attack 20 g of pure tin shot (analytical quality) with 100 ml of pure
hydrochloric acid, d= 1.19. Keep in the presence of metallic tin in an
airtight bottle with valve stopper.
7.Potassium iodide solution
Potassium chloride 10 g
Water to make up 100 ml
8.Nitric acid for the determination of arsenic (AR quality)
Acid with a density of 1.38 at 20 ºC, containing 61.5 to 65.5 % nitric
acid (HNO3). It should not leave a fixed residue of more than 0.0001 %.
It may not contain lead detectable with dithizone, or more than 1
millionth of chlorine ion, 2 millionths of sulphuric ion, 2 millionths of
orthophosphoricion or one hundred millionth of arsenic .
9.Sulphuric acid for the determination of arsenic (AR quality)
Acid with a density of 1.831 to 1.835 at 20 ºC containing at least 95 %
sulphuricac id (H2SO4). It should not leave a fixed residue of more than
0.0005 %. It may not contain more than 2 millionths of heavy metals, 1
millionth of iron, 1 millionth of chlorine ion, 1 millionth of nitric ion, 5
millionths of ammonium ion or 2 hundred millionths of arsenic.
10.20 % (v/v) diluted sulphuric acid solution (36 g H2SO4 per 100 ml)
Mix 200 ml of pure sulphuricac id (AR quality) with distilled water to
make up 1 000 ml.
11.Platinized zinc
Pure zinc, free of arsenic, in shot or cylinder form. Platinize the zinc by
placing it in a cylindrical flask and covering it with a 1/20 000 platinum
chloride solution. After two hours of contact, wash the zinc with distilled
water, drain the platinized zincon several thic knesses of blotting paper,
dry and place in a dry bottle.
Verify that 5 g of this zinc, placed in the apparatus described below with 4,5
ml of pure sulphuric acid and made up to 40 ml with water, to which two
drops of stannous II chloride and 5 ml of 10 % potassium iodide solution are
added, leaves no stain after at least two hours on mercuric bromide paper.
Check also that 1µg of arsenic used as indicated below leaves a discernible
trace.
Descriptionoftheapparatus
Use a 90 to 100 ml flask sealed with a glass stopper fitted with a 90 mm-long
glass tube with an inner diameter of 6 mm. The lower part of the tube is
tapered and pierced by a lateral hole (anti-entrainment device). The upper
edge has a ground flat surface perpendicular to the tube's axis. A second glass
tube with the same internal diameter and 30 mm in length with an upper edge
having a ground flat surface like the first tube may be attached to the former
and secured by two coil springs or rubber rings.
Procedure
In the outlet tube, at position A, place a plug of dry absorbent cotton, then a
plug of lead acetate cotton.2000R1622 — EN — 16.08.2001 — 004.001 — 24
▼B
Place a square of mercuric bromide paper between the two parts of the outlet
tube at B and join the two parts of the tube.
Place 40 ml of sulphuric liquid, two drops of tin chloride solution and 5 ml of
potassium iodide solution in the flask. Leave for 15 minutes. Add 5 g of
platinized zincand immediately seal the flask with the tube prepared in
advance.
Allow the emission to continue until exhausted (at least two hours). Take the
apparatus apart, immerse the square of mercuric bromide paper in 10 ml of
potassium iodide solution for half an hour, shaking occasionally; rinse
generously and leave to dry.
The yellow or brown stain must be invisible, or paler than the stain obtained
in a parallel test carried out with 1 ml of arsenic solution at 1µg per ml, to
which 4.5 ml of pure sulphuric acid are added and made up to 40 ml with
water, to which two drops of stannous chloride and 5 ml of 10 % potassium
iodide solution are then added.
4. HEAVY METALS
Expressed as lead, less than 20 ppm in the following conditions:
After weighing, dissolve the ash in 1 ml of pure hydrochloric acid and 10 ml
of distilled water. Heat to dissolve. Make up to 20 ml with distilled water. 1
ml of this solution contains the mineral matter of 0.10 g of PVPP.
Place 10 ml of ash solution in a 160 × 16 test tube with 2 ml of a 4 % pure
sodium fluoride solution, 0.5 ml of pure ammonium, 3 ml of water, 0.5 ml of
pure acetic acid and 2 ml of hydrogen sulphide saturated aqueous solution.
No precipitation should take place. If a brown colour is produced, it should
be less than the colour produced by the reference, prepared as follows:
Place 2 ml of a solution containing 0.01 g of lead (Pb) in 1 l (10 mg Pb per
litre), 15 ml of water, 0.5 ml of 4 % (m/v) sodium fluoride, 0.5 ml of pureacetic acid and 2 ml of hydrogen sulphide saturated aqueous solution in a
160 × 16 test tube. The tube contains 20µg of lead
Note:At this concentration, the lead sulphide precipitates only in an acetic medium.
Precipitation can be obtained in the presence of only 0.05 ml of hydrochloric
acid for 15 ml, but this concentration is too delicate to be achieved exactly in
practice.
If the 0.5 ml of acetic acid were replaced by 0.5 ml of hydrochloric acid, only
copper, mercury, etc. would be precipitated.
Any iron present, generally in the ferricstate, oxidizes hydrogen sulphide by
producing a sulphur precipitate which conceals the colloidal lead sulphide
precipitate. Complexed with 0.5 ml of sodium fluoride, iron oxidizes
hydrogen sulphide more slowly.
This quantity is sufficient to complex 1 mg of iron (III). Increase the quantity
of sodium fluoride if more iron is present.
For products containing calcium, filtration is required after the fluoride is
added.
5. TOTAL NITROGEN
Between 11 and 12.8 % under the following conditions:
Apparatus
A. The apparatus is made up of:
1. A 1 l flask A of borosilicate glass as a heating vessel, fitted with a tap-
funnel for filling. It can be heated on a gas or electric ring
2. An extension C to collect the spent liquid from the bubbler B.
3. A 500 ml bubbler B with an inclined neck; the entry tube should reach
the lower part of the flask. The exit tube is fitted with an anti-
entrainment ball which constitutes the upper part of the bubbler. A tap-
funnel E for introduction of the liquid to be treated and the alkaline
solution.
4. A vertical condenser, 30 to 40 cm in length, with a fine-necked bulb at
the end.
5. A 250 ml conical flask to collect the distillate.2000R1622 — EN — 16.08.2001 — 004.001 — 25
▼B
B. A 300 ml egg-shaped mineralization flask with a long neck.
Substancesrequired:
Pure sulphuricac id
Mineralization catalyst30 % (m/m) sodium hydroxide40 % (m/v) pure boricac id solution
0.1 N hydrochloric acid solution
A mixed indicator of bromocresol green and methyl red.The heating vessel must be filled with water acidulated with 1/1 000 sulphuric
acid. This liquid should be boiled before each operation, with the purge valve
P open to dispel CO
2.
Procedure
Place approximately 0.20 g of PVPP, weighed exactly, in the mineralization
flask. Add 2 g of mineralization catalyst and 15 ml of pure sulphuric acid.
Heat over a naked flame, with the neck of the flask inclined, until the
solution is colourless and the sides of the flask are free of carbonized
substances.
After cooling, dilute with 50 ml of water and cool further; place this liquid in
the bubbler B via filter E; next add 40 to 50 ml of 30 % sodium hydroxide, to
obtain full alkalinization of the liquid and drive off the ammonia with the
steam, collecting the distillate in 5 ml of boric acid solution placed in
advance in the conical receiver flask with 10 ml of water, with the end of the
bulb immersed in the liquid. Add one or two drops of mixed indicator and
collect 70 to 100 ml of distillate.
Titrate the distillate with the 0.1 N hydrochloric acid solution until the
indicator turns pinkish violet.
1 ml of 0.1 N hydrochloric acid solution corresponds to 1.4 mg of nitrogen.
Apparatusfordistillingammoniainastreamofwatervapour
(after Parnas and Wagner)
Tap-funnelsPandEmaybereplacedbyaplasticconnectorandaMohr
clamp.
6. SOLUBILITY IN AN AQUEOUS MEDIUM
Less than 0.5 % in the following conditions:
Place 10 g of PVPP in a 200 ml flask containing 100 ml of distilled water.
Shake and leave for 24 hours. Filter on a filter screen with a porosity of 2.5µ,
then on a filter screen with a porosity of 0.8µ. The residue left by evaporating
the filtrate over a water bath until dry must be less than 50 mg.2000R1622 — EN — 16.08.2001 — 004.001 — 26
▼B
7. SOLUBILITY IN AN ACID ALCOHOLIC MEDIUM
Less than 1 % in the following conditions:
Place 1 g of PVPP in a flask containing 500 ml of the following mixture:
Acetic acid 3 gEthanol 10 ml
Water to make up volume to 100 ml
Leave for 24 hours. Filter on a filter screen with a porosity of 2.5µ, then on a
filter screen with a porosity of 0.8µ. Concentrate the filtrate over a water
bath. Finish evaporation over the water bath in a 70 mm diameter tared silica
capsule. The dry residue remaining after evaporation must be less than 10
mg, taking account of any residue left by the evaporation of 500 ml of the
acetic acid-ethanol mixture.
8. EFFECTIVENESS OF PVPP IN RELATION TO THE ADSORPTION OF
PHENOLIC COMPOUNDS
The percentage of activity determined in the following conditions must be
30 % or above.
A.Reagents:
1. 0.1 N sodium hydroxide solution.2. 0.1 N salicylic acid solution
(13.81 g of salicylic acid are dissolved in 500 ml of methanol and
diluted in 1 litre of water)
B.Procedure
1. Weigh 2 to 3 g of PVPP into a 250 ml conical flask and note the
weight, W, accurate to 0.001 g.
2. Calculate the dry matter of the sample (solid percentage) and note P,
expressed as a percentage accurate to 1 decimal point.
3. Add the 0,1 N salicylic acid solution using the following formula:
43 × W × P = ml of solution to be added.
4. Close the flask and shake for five minutes.5. Pour the mixture, heated to 25 ºC, into a Buchner funnel fitted with a
filter connected to a 250 ml flask; wait for it to empty until enough
filtrate has been obtained to take a 50 ml sample (the filtrate must be
clear).
6. Pipette 50 ml of the filtrate into a 250 ml conical flask.7. Determine the neutralization point with phenophthalein, using a 0.1 N
soda solution and note the volume V
s.
8. Titrate 50 ml of salicylic acid as reference in the same way and note
the volume Vb.
C.Calculation:
percentage activity ¼Vb/C0Vs
Vb/C2100
Note:All the limits fixed in points 2 to 8 refer to the dry matter.
9. FREE N-VINYLPYRROLIDONE — NOT MORE THAN 0,1%
Method
Suspend 4.0 g of the sample with 30 ml of water, stir for 15 minutes, pass
through a sintered glass filter of 9 to 15 ìm (= type G 4) into a 250 ml conical
flask. Wash the residue with 100 ml of water, add 500 mg of sodium acetate
to the combined filtrates and titrate with 0.1 N iodine until the colour of the
iodine no longer fades. Add an additional 3.0 ml of 0.1 N iodine, allow to
stand for 10 minutes and titrate the excess iodine with 0.1 N sodium
thiosulphate, adding 3 ml of starch TS as the end point is approached.
Perform a blank determination. Not more than 0.72 ml of iodine is consumed,
corresponding to not more than 0.1 % vinylpyrrolidone.2000R1622 — EN — 16.08.2001 — 004.001 — 27
▼B
10. FREE N,N'-DIVINYLIMIDAZOLE - NOT MORE THAN 2 MG/KG
Principle
Free N,N'-divinylimidazolidone migrating from insoluble PVP into a solvent
(acetone) is determined by capillary column gas chromatography.
Internalstandardsolution
Dissolve 100 mg of heptanoic acid nitrile (oenanthic acid nitrile) weighed out
to within 0,1 mg in 500 ml of acetone.
Preparationofthespecimen
Weigh out about 2 to 2.5 g of the polymer to within 0.2 mg into a 50 ml
conical flask. Using a pipette, add 5 ml of internal standard solution. Next,
run in about 20 ml of acetone. Shake the mixture for four hours or let it
equilibrate for at least 15 hours and analyse the supernatant solution by gas
chromatography.
Calibrationsolution
Weigh out about 25 mg of N,N'-divinylimidazolidone to within 0.2 mg into a
flask and make up to 100 ml with acetone. Using a pipette, transfer 2.0 ml of
this solution into another 50 ml calibration flask, make up to 50 ml with
acetone. Transfer 2 ml of this solution to another flask, add 5 ml of the
internal standard solution (see above) and make up to 25 ml with acetone.
Gaschromatographyconditions
— Column: capillary (fused silica) ‘DB-Wax’ (cross-
linked Carbowax 20 M), length 30 m,internal diameter 0.25 mm, film thickness
0.5µm
— Column oven temp.: programmed, 140 ºC to 240 ºC, 4 ºC/minute
— Injector: split injector, 220 ºC
split effluent 30 ml/min
— Detector: thermoionic detector (optimised in accor-
dance with maker's instructions), 250 ºC
— Carrier gas: Helium, 1 bar (overpressure)
— Amount injected: 1µl of supernatant solution of specimen or
calibration solution
Procedure
Obtain a reliable determination of the calibration factor for the specific
conditions of analysis by means of repetitive injections of the calibration
solution. Analyse the sample. The content of N,N'-divinylimidazolidone in
insoluble PVP may not be more than 0.1 %.
Calculationofthecalibrationfactor
f¼WD/C1ASt
WSt/C1AD
WD= amount of N,N'-divinylimidazolidone taken (mg)
WSt= amount of internal standard (mg)
ASt= area of peak for internal standard
AD= area of peak for N,N'-divinylimidazolidone
CalculationofthecontentofN,N-divinylimidazolidoneC
D¼1000 /C1ƒ/C1AD/C1WSt
ASt:WSmg=kg ðÞ
CD= concentration of N,N'-divinylimidazolidone (mg/kg)
f = calibration factorA
D= area of peak for N,N'-divinylimidazolidone
WSt= amount of internal standard added to the sample (mg)2000R1622 — EN — 16.08.2001 — 004.001 — 28
▼B
ASt= area of peak of internal standard
WS= amount of specimen taken (g)2000R1622 — EN — 16.08.2001 — 004.001 — 29
▼B
ANNEX VI
Requirementsforcalciumtartrate
(Article 7 of this Regulation)
AREA OF APPLICATION
Calcium tartrate is added to wine as a technological adjuvant to assist the
precipitation of tartar and help the tartaric stabilisation of the wine by reducing
the final potassium hydrogen tartrate and calcium tartrate concentrations.
REQUIREMENTS
— The maximum dose is fixed in Annex IV to this Regulation
— Where calcium tartrate is added, the wine must be shaken and cooled and the
crystals formed must be separated by physical processes.2000R1622 — EN — 16.08.2001 — 004.001 — 30
▼B
ANNEX VII
Requirementsforbeta-glucanase
(Article 10 of this Regulation)
1. International code for beta-glucanase: E.C. 3-2-1-58
2. Beta-glucan hydrolase (breaking down the glucan in Botrytis cinerea)3. Origin: Trichoderma harzianum
4. Area of application: breaking down the beta-glucans present in wines, in
particular those produced from botrytised grapes
5. Maximum dose: 3 g of the enzymaticpreparation c ontaining 25 % total
organicsolids (TOS) per hec tolitre
6. Chemical and microbiological purity specifications
Loss on drying Less than 10 %Heavy metals Less than 30 ppmPb: Less than 10 ppm
As: Less than 3 ppm
Total coliforms: AbsentEscherichia coli Absent in 25 g sample
Salmonella spp: Absent in 25 g sample
Aerobicc ount: Less than 5 x 10
4cells/g2000R1622 — EN — 16.08.2001 — 004.001 — 31
▼B
ANNEX VIII
Lacticbacteria
(Article 11 of this Regulation)
REQUIREMENTS
Lactic bacteria, the use of which is provided for in Annex IV(1)(q) and (3)(z) to
Regulation (EC) No 1493/1999, must belong to the genera Leuconostoc ,
Lactobacillus and/or Pediococcus . They must convert the malic acid in must or
wine into lactic acid and not affect the taste. They must have been isolated from
grapes, must, wine or products made from grapes. The name of the genus and
species and the reference of the strain must be shown on the label, with the origin
and the strain breeder.
Prior authorisation must be obtained for genetic manipulation of lactic bacteria.
FORM
They must be used in liquid or frozen form or as a powder obtained by
lyophilisation, in pure culture or associated culture.
IMMOBILIZED BACTERIA
The carrier medium for a preparation of immobilised lactic bacteria must be inert
and must be permitted for use in winemaking.
CONTROLS
Chemical:
the same requirements as regards screened substances as in other oenological
preparations, and heavy metals in particular.
Microbiological:
— the level of revivifiable lactic bacteria must be 108/g or 107/ml or more;
— the level of lactic bacteria of a species different from the strain or strains
indicated must be less than 0.01 % of the total revivifiable lactic bacteria;
— the level of aerobicbac teria must be less than 103per gram of powder or per
millilitre;
— the total yeast content must be less than 103per gram of powder or per
millilitre;
— the mould content must be less than 103per gram of powder or per millilitre.
ADDITIVES
Additives used in preparing the culture or reactivation of lactic bacteria must be
substances permitted for use in foodstuffs and must be mentioned on the label.
DATE OF PRODUCTION
The manufacturer must indicate the date on which the product left the factory.
USE
The manufacturer must indicate instructions for use or the reactivation method.
PRESERVATION
The storage conditions must be clearly marked on the label.
METHODS OF ANALYSIS
— lactic bacteria: medium A(1), B(2)o rC (3) with the utilisation method for the
strain as indicated by the producer,
— aerobic bacteria: Bacto-Agar medium,
— yeasts: Malt-Wickerham medium,— mould: Malt-Wickerham or Czapeck medium.2000R1622 — EN — 16.08.2001 — 004.001 — 32
▼B
Medium A
Yeast extract 5 g
Meat extract 10 gTrypsicpeptone 15 g
Sodium acetate 5 g
Ammonium citrate 2 gTween 80 1 gManganous sulphate 0.050 g
Magnesium sulphate 0.200 g
Glucose 20 gWater to make up 1 000 ml
pH 5.4
Medium B
Tomato juice 250 ml
Difco-yeast extract 5 gPeptone 5 g
L-malicac id 3 g
Tween 80 1 dropManganous sulphate 0.050 g
Magnesium sulphate 0.200 g
Water to make up 1 000 mlpH 4.8
Medium C
Glucose 5 g
Tryptone Difco 2 g
Peptone Difco 5 gLiver extract 1 g
Tween 80 0.05 g
Tomato juice diluted 4,2 times filtered with Whatman No
11 000 ml
pH 5.52000R1622 — EN — 16.08.2001 — 004.001 — 33
▼B
ANNEX IX
Determinationofthelossoforganicmatterfromionexchangeresins
(Article 12 of this Regulation)
1. SCOPE AND AREA OF APPLICATION
The method determines the loss of organicmatter from ion exc hange resins.
2. DEFINITION
The loss of organicmatter from ion exc hange 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 gravimetrically.
4. REAGENTS
All reagents should be of analytical quality.
Extracting solvents.4.1. Distilled water or de-ionised water of equivalent purity.
4.2. Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute ethanol with 85
parts of water (4. 1 l).
4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of glacial acetic acid
with 95 parts of water (4.1).
5. APPARATUS
5.1. Ion exchange chromatography columns.
5.2. Measuring cylinders, capacity 2 l.5.3. Evaporating dishes capable of withstanding a muffle furnace at 850 ºC.
5.4. Drying oven, thermostatically controlled at 105 ± 2 ºC.
5.5. Muffle furnace, thermostatically controlled at 850 ± 25 ºC.5.6. Analytical balance, accurate to 0,1 mg.
5.7. Evaporator, hot plate or infra-red evaporator.
6. PROCEDURE
6.1. Add to each of three separate ion exchange chromatography columns
(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 anionicresins, pass the three extrac ting solvents (4.1, 4.2 and 4.3)
separately through the prepared columns (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 two
litres in measuring cylinders (5.2). For the cationic resins, pass only
solvents 4.1 and 4.2 through the columns prepared for this purpose.
6.3. Evaporate the three eluates over a hot plate or with an infra-red
evaporator (5.7) in separate evaporating dishes (5.3) which have been
previously cleaned and weighed (m0). Place the dishes in an oven (5.4)
and dry to constant weight (m1).
6.4. After recording the constant weight (6.3), place the evaporating dish in
the muffle furnace (5.5) and ash to constant weight (m2).
6.5. Calculate the organic matter extracted (7.1). If the result is greater than 1
mg/l, carry out a blank test on the reagents and recalculate the weight of
organicmatter extrac ted.
The blank test should be carried out by repeating sections 6.3 and 6.4 but
using two litres of the extracting solvent, to give weights m3 and m4 in
sections 6.3 and 6.4 respectively.2000R1622 — EN — 16.08.2001 — 004.001 — 34
▼B
7. EXPRESSION OF 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.2000R1622 — EN — 16.08.2001 — 004.001 — 35
▼B
ANNEX X
Requirementsforelectrodialysis treatment
(Article 15 of this Regulation)
The purpose is to obtain tartaricstability 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 treatment (wine)
and concentration (waste water) compartments.
1.2. The cation-permeable membranes must be designed to extract cations
only, in particular K+and Ca++.
1.3. The anion-permeable membranes must be designed to extract anions
only, in particular tartrate 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 substances authorised for the manufacture of plastic materials
intended to come into contact with foodstuffs as listed in Annex II to
Commission Directive 90/128/EEC(1);
— the user of the electrodialysis equipment must show that the
membranes used meet the above requirements and that any
replacements have been made 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 Directive 90/128/EEC;
— their use must not trigger interactions between their constituents and
the wine liable to result in the formation of new compounds that may
be toxicin the treated produc t.
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/m
2
of anionicand c ationicmembranes, until 50 % demineralisation of thesolution. The effluent circuit is initiated by a 5 g/l potassium chloride
solution. Migrating substances are tested for in both the simulant and the
effluent.
Organic molecules entering into the membrane composition that are
liable to migrate into the treated solution will be determined. A specific
determination will be carried 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 g/l.
The general rules on controls of materials in contact with foodstuffs must
be applied to these membranes.2000R1622 — EN — 16.08.2001 — 004.001 — 36
(1) OJ L 75, 21.3.1990, p. 19. Last amended by Directive 1999/91/EC (OJ L 330, 4.12.1999,
p. 41).
▼B
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 expressed 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 andcalcium salts;
— the treatment is to be carried out on the responsibility of an oenologist or
qualified technician.
The treatment is to be recorded in the register referred to in Article 70(2) of
Regulation (EEC) No 1493/1999.2000R1622 — EN — 16.08.2001 — 004.001 — 37
▼B
ANNEX XI
Requirementsforurease
(Article 17 of this Regulation)
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 ºC from 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 quantity to be used: 75 mg of enzyme preparation per 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
Lead: Less than 10 ppmArsenic: Less than 2 ppmTotal coliforms: Absent
Salmonella spp: Absent in 25 g sample
Aerobicc ount: Less than 5 x 10
4cells/g
Urease used in the treatment of wine must be prepared under similar
conditions to those for urease as covered by the opinion of the Scientific
Committee for Food of 10 December 1998.2000R1622 — EN — 16.08.2001 — 004.001 — 38
▼B
ANNEX XII
Derogationsregardingsulphurdioxidecontent
(Article 19 of this Regulation)
In addition to Annex V(A) to Regulation (EC) No 1493/1999, the maximum
sulphur dioxide content for wines with a residual sugar content, expressed as
invert sugar, of not less than five grams per litre, shall be increased to:
(a) 300 mg/l for:
— the quality white wines psr entitled to the designation of origin Gaillac
— the quality wines psr entitled to bear the designation of origin Alto Adige
and Trentino, described by the terms or one of the terms ‘passito’ or
‘vendemmia tardiva’;
— the quality wines psr Moscato di Pantelleria naturale and Moscato di
Pantelleria;
— the table wines with the following geographical indications, with a total
alcoholic strength by volume higher than 15 % vol. and a residual sugar
content higher than 45 g/l:
— Vin de pays de Franche-Comté,
— Vin de pays des coteaux de l'Auxois,— Vin de pays de Saône-et-Loire,
— Vin de pays des coteaux de l'Ardèche,
— Vin de pays des collines rhodaniennes,— Vin de pays du comté Tolosan,— Vin de pays des côtes de Gascogne,— Vin de pays du Gers,— Vin de pays du Lot,— Vin de pays des côtes du Tarn,— Vin de pays de la Corrèze,— Vin de pays de l'Ile de Beauté,
— Vin de pays d'Oc,
— Vin de pays des côtes de Thau,— Vin de pays des coteaux de Murviel;
(b) 400 mg/l for:
— quality white wines psr entitled to one of the following registered
designations of origin: Anjou-Coteaux de la Loire, Coteaux du Layon
followed by the name of the commune of origin, Coteaux du Layon
followed by the name ‘Chaume’, Coteaux de Saumur, Pacherenc du Vic
Bilh, Alsace and Alsace grand cru followed by the words ‘vendanges
tardives’ or ‘sélection de grains nobles’,
— sweet wines produced from overripe grapes and sweet wines produced
from raisined grapes originating in Greece, with a residual sugar content,
expressed as invert sugar, of not less than 45 g/l and entitled to one of the
following designations of origin: Samos ( Σάµος), Rhodes (Ρόδος), Patras
(Πάτρα), Rio Patron ( Ρίο Πατρών), Kephalonia ( Κεφαλονιά), Limnos
(Λήµνος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεµέα),
Daphnes (∆αφνές).
In addition to Annex V(A) to Regulation (EC) No 1493/1999, the maximum
sulphur dioxide content for white wine originating in Canada and with the right to
the designation ‘Icewine’, with a residual sugar content, expressed as invert
sugar, of not less than five g/l, shall be increased to 400 mg/l.2000R1622 — EN — 16.08.2001 — 004.001 — 39
▼M2
▼M4
ANNEX ΧΙΙa
Increase in the maximumtotal sulphur-dioxidecontentwhere the weather conditionsmake this
necessary
(Article 19 of this Regulation)
Year Member State Wine-growing zone(s) Wines concerned
1. 2000 Germany All wine-growing zones of
GermanyAll wines obtained from
grapes harvested in 20002000R1622 — EN — 16.08.2001 — 004.001 — 40
▼B
ANNEX XIII
Volatileacidcontent
Notwithstanding Annex V(B)(1) to Regulation (EC) No 1493/1999, the maximum
volatile acid content of wine shall be:
(a)for German wines:
30 milliequivalents per litre for quality wines psr meeting the requirements to
be described as ‘Eiswein’ or‘Beerenauslese’ ;
35 milliequivalents per litre for quality wines psr meeting the requirements to
be described as ‘Trockenbeerenauslese’ ;
(b)for French wines:
25 milliequivalents per litre for the following quality wines psr:
— Barsac,
— Cadillac,
— Cérons,— Loupiac,— Monbazillac,— Sainte-Croix-du-Mont,— Sauternes,— Anjou-Coteaux de la Loire,
— Bonnezeaux,
— Coteaux de l'Aubance,— Coteaux du Layon,— Coteaux du Layon, followed by the name of the commune of origin,— Coteaux du Layon, followed by the name ‘Chaume’ ,
— Quarts de Chaume,— Coteaux de Saumur,— Jurançon,
— Pacherenc du Vic Bilh,
— Alsace and Alsace grand cru, described and presented by the words
‘vendanges tardives’ or‘sélection de grains nobles’ ,
— Arbois, followed by the description ‘vin de paille’,— Côtes du Jura, followed by the description ‘vin de paille’ ,
— L'Etoile, followed by the description ‘vin de paille’ ,
— Hermitage, followed by the description ‘vin de paille’ ;
the table wines with the following geographical indications, with a total
alcoholic strength by volume higher than 15 % and a residual sugar content of
more than 45 g/l:
— Vin de pays de Franche-Comté,
— Vin de pays des coteaux de l'Auxois,— Vin de pays de Saône-et-Loire,— Vin de pays des coteaux de l'Ardèche,— Vin de pays des collines rhodaniennes,— Vin de pays du comté Tolosan,
— Vin de pays des côtes de Gascogne,
— Vin de pays du Gers,— Vin de pays du Lot,— Vin de pays des côtes du Tarn,— Vin de pays de la Corrèze,— Vin de pays de l'Ile de Beauté,— Vin de pays d'Oc,— Vin de pays des côtes de Thau,
— Vin de pays des coteaux de Murviel ;
the following quality liqueur wines psr, described and presented by the term
‘vin doux naturel’ :
— Banyuls,
— Banyuls rancio,— Banyuls grand cru,— Banyuls grand cru rancio,
— Frontignan,
— Grand Roussillon,2000R1622 — EN — 16.08.2001 — 004.001 — 41
▼B
— Grand Roussillon rancio,
— Maury,
— Maury rancio,
— Muscat de Beaumes-de-Venise,— Muscat de Frontignan,— Muscat de Lunel,— Muscat de Mireval,— Muscat de Saint-Jean-de-Minervois,— Rasteau,— Rasteau rancio,— Rivesaltes,
— Rivesaltes rancio,
— Vin de Frontigan;
(c)for Italian wines:
25 milliequivalents per litre for:— the quality liqueur wine psr ‘Marsala’,
— the quality wines psr Moscato di Pantelleria naturale, Moscato di
Pantelleria and Malvasia delle Lipari,
— the quality wines psr and the liqueur wines psr meeting the requirements
to be described by the term or one of the terms ‘vin santo’ ,‘passito’ ,
‘liquoroso’ and‘vendemmia tardiva’ , and
— table wines with a geographical indication meeting the requirements to be
described by the term or one of the terms ‘vin santo’ ,‘passito’ ,
‘liquoroso’ and‘vendemmia tardiva’ ,
— table wines obtained from the ‘Vernaccia di Oristano B’ vine variety
harvested in Sardinia and meeting the requirements to be described as
‘Vernaccia di Sardegna’ ;
(d)for Austrian wines:
— 30 milliequivalents per litre for quality wines psr meeting the
requirements to be described as ‘Eiswein’ or‘Beerenauslese’ ,
— 40 milliequivalents per litre for quality wines psr meeting the
requirements to be described as ‘Ausbruch’ ,‘Trockenbeerenauslese’ or
‘Strohwein’ ;
(e)for wines originating in the United Kingdom:
25 milliequivalents per litre for quality wines psr described and presented by
the terms ‘botrytis’ or other equivalent terms, ‘noble late harvested’, ‘special
late harvested’ or ‘noble harvest’ and meeting the requirements to be
described as such;
(f)for wines wines originating in Spain:
25 milliequivalents per litre for quality wines psr meeting the requirements to
be described as ‘vendimia tardía’ ;
(g)for wines originating in Canada:
35 milliequivalents per litre for wines with the right to the designation
‘Icewine’.2000R1622 — EN — 16.08.2001 — 004.001 — 42
▼M2
▼B
ANNEX XIV
Enrichmentwhereweatherconditionshavebeenexceptionally unfavourable
(Article 23 of this Regulation)
YearWine-growing
zoneGeographical region Variety (where applicable)
1. 2000 A England, Wales Auxerrois, Chardonnay,
Ehrenfelser, Faber, Huxel-
rebe, Kerner, Pinot Blanc,
Pinot Gris, Pinot Noir,
Riesling, Schonburger,
Scheurebe, Seyval Blanc and
Wurzer2000R1622 — EN — 16.08.2001 — 004.001 — 43
▼M1
▼B
ANNEX XV
Caseswhere acidification andenrichment of oneandthesameproductare
authorised
(Article 27ofthisRegulation)
(p. m. )2000R1622 — EN — 16.08.2001 — 004.001 — 44
▼B
ANNEXE XVI
Datesbefore whichenrichment, acidification anddeacidification operations
maybecarriedoutincasesofexceptionallybadweatherconditions
(Article 29ofthisRegulation)
(p. m. )2000R1622 — EN — 16.08.2001 — 004.001 — 45
▼B
ANNEX XVII
Characteristics of wine distillate or dried-grape distillate which may be
addedtoliqueurwinesandcertainqualityliqueurwinespsr
(Article 37 of this Regulation)
1.Caractéristiques organoleptiques No extraneous flavour detectable in
the raw material
2. Alcoholic strength by volume:
minimum 52 % vol.
maximum 86 % vol.
3. Total quantity of volatile
substances other than ethyl and
methyl alcohol125 g/hl alcohol or more at 100 % vol.
4. Maximum methyl-alcohol content < 200 g/hl alcohol at 100 % vol.2000R1622 — EN — 16.08.2001 — 004.001 — 46
▼B
ANNEX XVIII
List of quality liqueur wines psr the production of which involves the
applicationofspecialrules
A.LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF
WHICH INVOLVES THE USE OF GRAPE MUST OR A MIXTURE
THEREOFWITHWINE
(Article 38(1) of this Regulation)
GREECE
Σάµος ( Samos),Μοσχάτος Πατρών ( Patras Muscatel), Μοσχάτος Ρίου
Πατρών ( Rio Patron Muscatel), Μοσχάτος Κεφαλλονιάς ( Kefallonia
Muscatel),ΜοσχάτοςΡόδου( Rhodes Muscatel), ΜοσχάτοςΛήµνου( Lemnos
Muscatel),Σητεία ( Sitia),Νεµέα ( Nemea),Σαντορίνη ( Santorini),∆αφνές
(Dafnes),Μαυροδάφνη Πατρών ( Mavrodafne of Patras), Μαυροδάφνη
Κεφαλλονιάς ( Mavrodafne of Kefallonia).
SPAIN
Quality liqueur wine psrDescription of product as established by
Community rules or national legislation
Alicante Moscatel de Alicante
Vino dulce
Cariñena Vino dulce
Jerez-Xérès-Sherry Pedro Ximénez
Moscatel
Montilla-Moriles Pedro XiménezPriorato Vino dulce
Tarragona Vino dulce
Valencia Moscatel de Valencia
Vino dulce
ITALY
Cannonau di Sardegna, giró di Cagliari, malvasia di Bosa, malvasia di Cagliari,
Marsala, monica di Cagliari, moscato di Cagliari, moscato di Sorso-Sennori,
moscato di Trani, nasco di Cagliari, Oltrepó Pavese moscato, San Martino della
Battaglia, Trentino, Vesuvio Lacrima Christi.
B.LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF
WHICH INVOLVES THE ADDITION OF THE PRODUCTS
REFERRED TO IN ANNEX V(J)(2)(B) TO REGULATION (EC)
No1493/1999
(Article 38(2) of this Regulation)
1.List of quality liqueur wines psr the production of which involves the
additionofwinealcoholordried-grapealcoholwithanalcoholicstrengthof
notlessthan95%vol.andnotmorethan96%vol.
(First indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)
GREECE
Σάµος ( Samos),Μοσχάτος Πατρών ( Patras Muscatel), Μοσχάτος Ρίου
Πατρών ( Rio Patron Muscatel), Μοσχάτος Κεφαλλονιάς ( Kefallonia
Muscatel),Μοσχάτος Ρόδου ( Rhodes Muscatel), Μοσχάτος Λήµνου
(Lemnos Muscatel), Σητεία( Sitia),Νεµέα( Nemea),Σαντορίνη( Santorini),
∆αφνές ( Dafnes),Μαυροδάφνη Πατρών ( Mavrodafne of Patras), Μαυρ-
οδάφνη Κεφαλλονιάς ( Mavrodafne of Kefallonia).
SPAIN
Contado de Huelva, Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda,
Málaga, Montilla-Moriles, Rueda.2000R1622 — EN — 16.08.2001 — 004.001 — 47
▼B
2.List of quality liqueur wines psr the production of which involves the
addition of spirits distilled from wine or grape marc with an alcoholic
strengthofnotlessthan52%vol.andnotmorethan86%vol.
(Second indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)
GREECE
Μαυροδάφνη Πατρών ( Mavrodafne of Patras), Μαυροδάφνη
Κεφαλλονιάς ( Mavrodafne of Kefallonia), Σητεία ( Sitia),Σαντορίνη
(Santorini),∆αφνές ( Dafnes),Νεµέα ( Nemea).
FRANCE
Pineau des Charentes or pineau charentais, floc de Gascogne, macvin du Jura.
3.List of quality liqueur wines psr the production of which involves the
additionofspiritsdistilledfromdriedgrapeswithanalcoholicstrengthof
notlessthan52%vol.andnotmorethan94.5%vol.
(Third indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)
GREECE
Μαυροδάφνη Πατρών ( Mavrodafne of Patras), Μαυροδάφνη
Κεφαλλονιάς ( Mavrodafne of Kefallonia).
4.List of quality liqueur wines psr the production of which involves the
additionofgrapemustinfermentationobtainedfromraisinedgrapes
(First indent of Annex V(J)(2)(b)(iii) to Regulation (EC) No 1493/1999)
SPAIN
Quality liqueur wine psrDescription of product as established by
Community rules or national legislation
Jerez-Xérès-Sherry Vino generoso de licor
Málaga Vino dulce
Montilla-Moriles Vino generoso de licor
ITALY
Aleatico di Gradoli, Giró di Cagliari, Malvasia delle Lipari, Malvasia di
Cagliari, Moscato passito di Pantelleria
5.List of quality liqueur wines psr the production of which involves the
additionofconcentratedgrapemustobtainedbytheactionofdirectheat,
complying, except for this operation, with the definition of concentrated
grapemust
(Second indent of Annex V(J)(2)(b)(iii) to Regulation (EC) No 1493/1999)
SPAIN
Quality liqueur wine psrDescription of product as established by
Community rules or national legislation
Alicante
Condado de Huelva Vino generoso de licor
Jerez-Xérès-Sherry Vino generoso de licor
Málaga Vino dulce
Montilla-Moriles Vino generoso de licor
Navarra Moscatel
ITALY
Marsala2000R1622 — EN — 16.08.2001 — 004.001 — 48
▼B
6.List of quality liqueur wines psr the production of which involves the
additionofconcentratedgrapemust
(Third indent of Annex V(J)(2)(b)(iii) to Regulation (EC) No 1493/1999)
SPAIN
Quality liqueur wine psrDescription of product as established by
Community rules or national legislation
Málaga Vino dulce
Montilla-Moriles Vino dulce
Tarragona Vino dulce
ITALY
Oltrepó Pavese Moscato, Marsala, Moscato di Trani.2000R1622 — EN — 16.08.2001 — 004.001 — 49