This document is meant purely as documentation tool and the institutions do not assume any liability for its contents
"BCOMMISSION REGULATION (EC) No 1622/2000
of 24 July 2000
laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common
organisation of the market in wine and establishing a Community code of oenological practices and
processes
(OJ L 194, 31.7.2000, p. 1)
Amended by:
Official Journal
No page date
"M1 Commission Regulation (EC) No 2451/2000 of 7 November 2000 L 282 7 8.11.2000
"M2 Commission Regulation (EC) No 885/2001 of 24 April 2001 L 128 54 10.5.20012000R1622 — EN — 17.05.2001 — 002.001 — 1
COMMISSION REGULATION (EC) No 1622/2000
of 24 July 2000
laying down certain detailed rules for implementing Regulation (EC)
No 1493/1999 on the common organisation of the market in wine and
establishing a Community code of oenological practices and
processes
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 on oenological
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 Community
regulations. In the interests of both economic operators in the
Community 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No 1128/96 (17), should be repealed.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 coherent
and certain gaps must be filled in to ensure that the Community
rules in this area are comprehensive. In addition, some rules
should be made more specific to ensure greater legal certainty
when they are applied.
(4) Furthermore, in order to simplify the rules, only the detailed
implementing rules explicitly referred to in Regulation (EC)
No 1493/1999 should be included. For the rest, the rules under
Articles 28 et seq. of the Treaty should suffice to ensure free
movement of wine-sector products where oenological processes
and practices are concerned.!B
(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. 13.2000R1622 — EN — 17.05.2001 — 002.001 — 2
(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 grapes
other than those of the wine-grape varieties listed in the
classification established in accordance with Article 19 of that
Regulation, or products derived therefrom, to be used in the
Community 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 list
should be drawn up of quality liqueur wines produced in specified
regions (quality liqueur wines psr) for which special rules of
preparation are allowed. To enable products to be more easily
identified 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, and
conditions should be laid down for the use of some of them.
(9) In the light of current technical and scientific knowledge on the
addition of lysozyme, in particular as regards the quality and
health 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 be conducted
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 than
sparkling 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 production rules,
wine produced before that date in the Community, with the
exception of Portugal, was allowed to be offered for direct human
consumption 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 sulphur
dioxide content complied with the Community rules or, where
applicable, the Spanish rules in force before 1 September 1986.
Since there might still be stocks of such wine, the measure in
question 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 wines
produced in specified regions by 15 milligrams per litre with
effect from 1 September 1986. In the case of sparkling wines
originating 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 provided
that they had been prepared in accordance with that Regulation as
it applied before 1 September 1986. Transitional provisions should
be laid down for imported sparkling wines and sparkling wines
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 a
transitional period after that date, provided that their total sulphur
dioxide content complies with the Community provisions in force
before 1 September 1986.
(12) Annex V(B)(1) to Regulation (EC) No 1493/1999 fixes the
maximum volatile-acid content of wine. Provision may be made
for derogations for certain quality wines produced in specified!B
(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. 130.2000R1622 — EN — 17.05.2001 — 002.001 — 3
regions (quality wines psr) and certain table wines described by
means 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 normally have a
volatile acidity higher than that provided for in abovementioned
Annex V owing to the special methods by which 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 abovementioned Annex 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 was traditionally practised in accordance with legislation
in force on 8 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 into
wine. Declarations of intention to enrich wine are not indispens-
able 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
operations must be notified to the competent authorities. This also
holds for quantities of sugar, concentrated grape must and
rectified concentrated grape must held by the natural or legal
persons undertaking 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 the Member State on whose territory the operation
is to take place and must be as accurate as possible. Where an
increase in alcoholic 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 the
operation is sufficient. To simplify administrative procedures, it
must therefore be possible to make such notification, except for
the first notification in the wine year, by updating records
regularly verified by the competent authority.
(16) Annex V(F)(1) to Regulation (EC) No 1493/1999 lays down
certain rules for the sweetening of wines. That provision refers
primarily to table wine but also applies to quality wines psr by
virtue of Annex VI(G)(2) to that Regulation.
(17) Sweetening must not lead to enrichment in excess of the limits set
in Annex V(C) to Regulation (EC) No 1493/1999. Special
provision has been made to that end in Annex V1(F)(1) to that
Regulation. 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 stage
as close to production as possible. It should therefore be restricted
to the production and wholesale stages.
(19) The supervisory authorities must be informed of all impending
sweetening operations. Anyone intending to carry out a sweeten-
ing operation should therefore be required to notify the
supervisory 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 in
question 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 as
possible and reach the competent authority prior to the operation.
(21) For checks to be effective, the quantities of grape must or
concentrated grape must held by the party concerned before the!B2000R1622 — EN — 17.05.2001 — 002.001 — 4
sweetening operation must be declared. However, such declar-
ations are of no value unless there is also an obligation to keep
inwards 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 to
concentrated 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 to
prevent 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 musts originat-
ing in the same wine-growing zone of the Community or in the
same production area of a third country. The mixing of wines 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 as coupage 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 principle
forbids 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 and
consumer 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 wine
produced 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 practices
and processes not provided for in Regulation (EC) No 1493/1999.
(30) Under Article 46(3) of Regulation (EC) No 1493/1999 methods of
analysis must be adopted for establishing the composition of the
products covered by Article 1 of that Regulation and rules must be
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, among
those listed in point (J)(3) of that Annex, enabling the quality wine
psr concerned to be distinguished.
(32) Uniform methods of analysis must be introduced to ensure that the
particulars on documents relating to the products in question are
accurate and comparable for verification purposes. Such methods
must therefore be compulsory for all commercial transactions and
verification procedures. However, in view of the control
requirements and the trade’ s limited facilities, a small number 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 laid down
by Commission Regulation (EEC) No 2676/90 (1). Since the
methods described therein are valid, that Regulation should remain
in force, with the exception of the usual methods which will
ultimately no longer be described.!B
(1) OJ L 272, 3.10.1990, p. 1.2000R1622 — EN — 17.05.2001 — 002.001 — 5
(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 to
protect traders holding large stocks of certain products covered by
that Regulation from substantial losses.
(35) The measures provided for in this Regulation are in accordance
with 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 down
in 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
Use of grapes of certain 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
Use of certain products not possessing the natural alcoholic strength
by volume for the production of sparkling wine, aerated sparkling
wine and aerated semi-sparkling wine
The years when, because of unfavourable weather conditions, products
from wine-growing zones A and B not possessing the minimum natural
alcoholic 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 set
out 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
wine psr of the aromatic type, and exceptions to such use
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 aromatic type and quality sparkling wines
psr of the aromatic type in accordance with Annex V(I)(3)(a) and
Annex VI(K)(10)(a) to Regulation (EC) No 1493/1999 shall be as set out
in Annex III(A) hereto.!B2000R1622 — EN — 17.05.2001 — 002.001 — 6
2. The derogations referred to in Annex V(I)(3)(a) and
Annex VI(K)(10)(a) to Regulation (EC) No 1493/1999 regarding the
vine varieties and the products used to constitute the cuvée shall be as
laid down in Annex III(B) hereto.
TITLE II
OENOLOGICAL PRACTICES AND PROCESSES
CHAPTER I
RESTRICTIONS AND REQUIREMENTS PERTAINING TO THE
USE OF CERTAIN SUBSTANCES AUTHORISED FOR OENO-
LOGICAL PURPOSES
Article 5
Restrictions on the use of certain substances
The substances authorised for oenological purposes listed in Annex IV to
Regulation (EC) No 1493/1999 may be used only subject to the limits
laid 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 be
used only if it meets the requirements and purity criteria set out in
Annex V hereto.
Article 7
Calcium tartrate
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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 7
Article 9
Aleppo pine resin
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 by
volume does not exceed one third of the overall alcoholic strength by
volume, during fermentation.
Greece shall notify the Commission in advance if it intends to amend the
provisions referred to in the second indent. If the Commission does not
respond 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 meets
the 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
Ion exchange resins
The ion exchange resins which may be used in accordance with
Annex IV(2)(h) to Regulation (EC) No 1493/1999 shall be styrene and
divinylbenzene 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 the
laws of the Member States relating to materials and articles intended to
come into contact with foodstuffs (1) and Community and national
provisions adopted in implementation thereof. In addition, when tested
by the method of analysis laid down in Annex IX hereto, they must not
lose more than 1 mg/l of organic matter into any of the solvents listed.
They must be regenerated with substances permitted for use in the
preparation of foodstuffs.
These resins may be used only under the supervision of an oenologist or
technician and in installations approved by the authorities of the Member
States on whose territory they are used. Such authorities shall lay down
the duties and responsibility incumbent on approved oenologists and
technicians.!B
(1) OJ L 40, 11.2.1989, p. 38.2000R1622 — EN — 17.05.2001 — 002.001 — 8
Article 13
Potassium ferrocyanide
Potassium ferrocyanide, the use of which is provided for in
Annex IV(3)(p) to Regulation (EC) No 1493/1999, may be used only
under the supervision of an oenologist or technician officially approved
by the authorities of the Member State in whose territory the process is
carried out, the extent of whose responsibility shall be fixed, if necessary,
by the Member State concerned.
After treatment with potassium ferrocyanide 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
Calcium phytate
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 supervision
of an oenologist or technician officially approved by the authorities of
the Member State in whose territory the process is carried out, the extent
of whose responsibility shall be fixed, if necessary, by the Member State
concerned.
After treatment 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 of
the Member State in whose territory the process is carried out, the extent
of whose responsibility shall be fixed, if necessary, by the Member State
concerned.
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 set
out in Annex X hereto. It shall be used solely for table wine until 31 July
2001.
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 XI
hereto.!B2000R1622 — EN — 17.05.2001 — 002.001 — 9
Article 18
Addition of oxygen
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
SPECIFIC RESTRICTIONS AND REQUIREMENTS
Article 19
Sulphur dioxide content
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 Community
before 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;(c) notwithstanding (a) and (b) above, for wines with a residual sugar
content expressed as invert sugar of not less than five grams per litre,
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 stocks
are 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 offered
for direct human consumption until stocks are exhausted provided that
their 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 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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 10
Article 20
V olatile acid content
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
Use of calcium sulphate in certain liqueur wines
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.
TITLE II
OENOLOGICAL PRACTICES
CHAPTER I
ENRICHMENT
Article 22
Authorisation to use sucrose
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 departments
under 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 States
forthwith of any such authorisations.!B2000R1622 — EN — 17.05.2001 — 002.001 — 11
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 may
be authorised in accordance with the procedure laid down in Article 75
of that Regulation because of exceptionally unfavourable weather
conditions 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
Enrichment of the cuvée for sparkling wines
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-grow-
ing zone A, provided that the natural alcoholic strength by
volume of each constituent is at least 5 % vol.
— 2.5 % vol. for a cuvée comprising constituents from wine-grow-
ing zone B, provided that the natural alcoholic strength by
volume 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 intended
for 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
Administrative rules applicable to enrichment
1. Notifications as referred to in Annex V(G)(5) to Regulation (EC)
No 1493/1999 relating to operations to increase alcoholic strength shall
be 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 whose
territory 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,!B2000R1622 — EN — 17.05.2001 — 002.001 — 12
— 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 competent
authorities. Such notifications shall be accepted only if the person
making 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 a
new 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, an entry
must also be made in the records before each operation commences.
CHAPTER II
ACIDIFICATION AND DEACIDIFICATION
Article 26
Administrative rules applicable to acidification and deacidification
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 operation
carried out in any wine year. Such notifications shall be valid for all
operations 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
COMMON RULES APPLICABLE TO ENRICHMENT, ACIDIFI-
CATION AND DEACIDIFICATION
Article 27
Acidification and enrichment of one and the same product
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 be decided
in accordance with the procedure laid down in Article 75 of that
Regulation and shall be as set out in Annex XV hereto.!B2000R1622 — EN — 17.05.2001 — 002.001 — 13
Article 28
General rules applicable to enrichment, acidification and deacidifi-
cation of products other than wine
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 States may 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
and deacidification
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 XVI
hereto.
CHAPTER IV
SWEETENING
Article 30
Technical rules applicable to sweetening
The sweetening of table wines and quality wines psr shall be authorised
only at the production and wholesale stages.
Article 31
Administrative rules applicable to sweetening
1. Any natural or legal person intending to carry out a sweetening
operation shall notify the competent authority of the Member State on
whose 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 competent
authorities. Such notification shall be accepted only on condition that the
undertaking keeps a written record of each sweetening operation and
records 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,!B2000R1622 — EN — 17.05.2001 — 002.001 — 14
(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 or concentrated
grape must which they are holding for sweetening operations.
Article 32
Sweetening of certain imported wines
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 laid
down in Articles 30 and 31 of this Regulation.
Article 33
Specific rules applicable to the sweetening of liqueur wines
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 authorised
for ‘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 authorised
for Madeira quality liqueur wine psr.
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 different
production 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 product
concerned, 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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 15
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 product
concerned;
(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 concentrated
grape 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
General rules applicable to coupage
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 those
products does not possess the required characteristics for obtaining table
wine or wine suitable for yielding table wine, with products suitable for
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 table wines shall be
those resulting from coupage of table wines with each other or coupage
of table wines with wines suitable for yielding table wines, provided that
such wines suitable for yielding table wines have a total 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 for yielding
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 that
practice shall be prohibited.!B2000R1622 — EN — 17.05.2001 — 002.001 — 16
Article 36
Specific rules applicable to coupage of white wines and red wines in
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 white table wine
with a wine suitable for yielding a red table wine or with a red 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 States or
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 official comments on the
document provided for in Article 70 of Regulation (EC) No 1493/1999,
preceded by the words ‘wine not produced by white/red coupage’.
CHAPTER VI
ADDITION OF OTHER PRODUCTS
Article 37
Addition of distillate to liqueur wines and certain quality liqueur
wines psr
The characteristics of wine distillate and dried-grape distillate which
may be added to liqueur wines and certain quality liqueur wines psr in
accordance 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
preparation of, certain quality liqueur wines psr
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 with
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
Addition of alcohol to semi-sparkling wine
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
expedition liqueur and provided that such a method is allowed under the
regulations in force in the producer Member State and that such
regulations have been communicated to the Commission and to the other
Member States.!B2000R1622 — EN — 17.05.2001 — 002.001 — 17
CHAPTER VII
REQUIREMENTS APPLICABLE TO AGEING
Article 40
Ageing of certain liqueur wines
Ageing under the conditions laid down in Annex V(J)(6)(c) to
Regulation (EC) No 1493/1999 shall be authorised for Madeira quality
liqueur wine psr.
TITLE III
EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES
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 the
use 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 of
each 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, the
Member State concerned may apply to the Commission for authorisation
to continue the experiment, possibly with a larger quantity than in the
original 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 on the
application referred to in paragraph 2. At the same time, it may decide to
allow the experiment to be continued in other Member States under the
same terms.
4. At the end of the period referred to in paragraph 1 or, where
applicable, paragraph 2, and after gathering all the information on the
experiment, the Commission may, if appropriate, submit to the Council a
proposal for definitive authorisation of the oenological practice or
process covered by the experiment.!B2000R1622 — EN — 17.05.2001 — 002.001 — 18
TITLE IV
FINAL PROVISIONS
Article 42
Wine produced before 1 August 2000
Wine produced before 1 August 2000 may be offered or supplied for
direct human consumption after that date provided that it complies with
the 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 human
consumption shall be destroyed. However, Member States may authorise
the use of certain products the characteristics of which they shall
determine, 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 more
easily identifiable. Where justified, they may also prohibit the uses
provided 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 Annex
to Regulation (EEC) No 2676/90 are hereby repealed from 1 August 2001.
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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 19
ANNEX I
List of vine varieties grapes of which may, notwithstanding Article 42(5) of
Regulation (EC) No 1493/1999, be used in the preparation of the products
covered by that provision
(Article 2 of this Regulation)
(p. m. )!B2000R1622 — EN — 17.05.2001 — 002.001 — 20
ANNEX II
Y ears when products from wine-growing zones A and 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, aerated
sparkling wine and aerated semi-sparkling wine
(Article 3 of this Regulation)
(p. m. )!B2000R1622 — EN — 17.05.2001 — 002.001 — 21
ANNEX III
A. List of vine varieties grapes of which may be used to constitute the cuvée
for preparing quality sparkling wines of the aromatic type and quality
sparkling wines psr of the aromatic type
(Article 4 of this Regulation)
Aleatico N
Ασύρτικ/omikron( Assyrtiko)
Bourboulenc B
Brachetto N
Clairette BColombard BFreisa N
Gamay N
Gewuerztraminer RsGirò NΓλυκερύθρα( Glykerythra)
Huxelrebe
Macabeu BAll the malvoisiesMauzac blanc and rosé
Monica N
Μ/omikronσ/khi/omikronφίλερ/omikron( Moschofilero)
Mueller-Thurgau BAll the muscatels
Parellada B
Perle BPiquepoul BPoulsard
Prosecco
Ρ/omikronδήτης( Roditis)
ScheurebeTorbato
B. Derogations referred to in Annex V(I)(3)(a) and Annex VI(K)(10)(a) to
Regulation (EC) No 1493/1999 regarding the constitution of the cuvée for
preparing quality sparkling wines of the aromatic type and quality sparkling
wines psr of the aromatic type
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 fromgrapes of the ‘Prosecco’ vine variety harvested in the specified regions of the
designations of origin Conegliano-Valdobbiadene and Montello e Colli Asolani.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 22
ANNEX IV
Restrictions on the use of certain substances
(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 fermentationUse 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, aer-
ated 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
Citric acid (1) maximum content in wine thus treated:
1 g/l
Metatartaric acid 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 hlNutritive salts: diammonium phos-
phate 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 ammonium
bisulphite0.2 g/l (expressed in salt) (2)
Growth factors: thiamine in the form
of thiamine hydrochloride0.6 mg/l (expressed in thiamine) 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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 23
ANNEX V
Requirements and purity criteria for polyvinylpolypyrrolidone
(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 organic solvents.Insoluble in strong mineral acids and alkalis.
TESTS
1. LOSS ON DR YING
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 °C for six hours. Leave to cool in a desiccator andweigh.
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 °C,
and weigh.
3. ARSENIC
Less than 2 parts per million in the following conditions:
Preparation of the product to be tested:
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 ofpure 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 theliquid 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 andmake up to 40 ml with water.
Reagents (AR quality)
1. Concentrated arsenic solution (100 mg of arsenic per litre)
Weigh exactly 0.132 g of arsenous anhydride, previously dried at
100 °C, into a 500 ml conical flask. Add 3 ml of sodium hydroxide
and 20 ml of water. Shake until dissolved. Neutralize the arsenousliquor with 15 ml of sulphuric acid diluted to 10 % (w/w) and addsaturated 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.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 24
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 contains1/1 000 mg of arsenic.
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 °C
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/m
2white filter paper, cut into
pieces of 15 × 22 cm and folded in two, in the solution. Drain thepaper and leave to dry in a dark place hung over a non-metallicline. 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 °C, containing 61.5 to 65.5 %
nitric acid (HNO
3). It should not leave a fixed residue of more than
0.0001 %. It may not contain lead detectable with dithizone, ormore than 1 millionth of chlorine ion, 2 millionths of sulphuric ion,
2 millionths of orthophosphoric ion 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 °C containing at least
95 % sulphuric acid (H
2SO4). 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 hundredmillionths of arsenic.
10. 20 % (v/v) diluted sulphuric acid solution (36 g H2SO4 per 100 ml)
Mix 200 ml of pure sulphuric acid (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 zinc onseveral thicknesses of blotting paper, dry and place in a dry bottle.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 25
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 mercuricbromide paper. Check also that 1µg of arsenic used as indicated belowleaves a discernible trace.
Description of the apparatus
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 tubeis tapered and pierced by a lateral hole (anti-entrainment device). Theupper 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 beattached 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.
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 zinc and immediately seal the flask with the tube prepared inadvance.
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 40ml with water, to which two drops of stannous chloride and 5 ml of 10 %potassium iodide solution are then added.
4. HEA VY 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 distilledwater. 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 mlof pure acetic acid and 2 ml of hydrogen sulphide saturated aqueoussolution.
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 pure
acetic 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 ofhydrochloric 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 ferric state, oxidizes hydrogen sulphide
by producing a sulphur precipitate which conceals the colloidal lead
sulphide precipitate. Complexed with 0.5 ml of sodium fluoride, ironoxidizes 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.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 26
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 orelectric 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 ofthe 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.
B. A 300 ml egg-shaped mineralization flask with a long neck.
Substances required:
Pure sulphuric acid
Mineralization catalyst
30 % (m/m) sodium hydroxide
40 % (m/v) pure boric acid solution0.1 N hydrochloric acid solutionA 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 mineraliza-
tion 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 % sodiumhydroxide, 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 ofwater, with the end of the bulb immersed in the liquid. Add one or twodrops 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.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 27
Apparatus for distilling ammonia in a stream of water vapour
(after Parnas and Wagner)
Tap-funnels P and E may be replaced by a plastic connector and aMohr 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 of2.5µ, then on a filter screen with a porosity of 0.8µ. The residue left byevaporating the filtrate over a water bath until dry must be less than 50 mg.
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 g
Ethanol 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 taredsilica capsule. The dry residue remaining after evaporation must be lessthan 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.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 28
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 °C, 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 50ml 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 ofsodium acetate to the combined filtrates and titrate with 0.1 N iodine untilthe 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 isapproached. Perform a blank determination. Not more than 0.72 ml ofiodine is consumed, corresponding to not more than 0.1 % vinylpyrroli-
done.
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.
Internal standard solution
Dissolve 100 mg of heptanoic acid nitrile (oenanthic acid nitrile) weighed
out to within 0,1 mg in 500 ml of acetone.
Preparation of the specimen
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 itequilibrate for at least 15 hours and analyse the supernatant solution by gaschromatography.
Calibration solution
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, transfer2.0 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 withacetone.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 29
Gas chromatography conditions
— 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 °C to 240 °C, 4 °C/
minute
— Injector: split injector, 220 °C
split effluent 30 ml/min
— Detector: thermoionic detector (optimised in accor-
dance with maker’ s instructions), 250 °C
— 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 ininsoluble PVP may not be more than 0.1 %.
Calculation of the calibration factor
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
Calculation of the content of N,N-divinylimidazolidone
CD¼1 000 /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)
ASt = area of peak of internal standard
WS = amount of specimen taken (g)!B2000R1622 — EN — 17.05.2001 — 002.001 — 30
ANNEX VI
Requirements for calcium tartrate
(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 thefinal 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.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 31
ANNEX VII
Requirements for beta-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 enzymatic preparation containing 25 % total
organic solids (TOS) per hectolitre
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
Aerobic count: Less than 5 x 10
4cells/g!B2000R1622 — EN — 17.05.2001 — 002.001 — 32
ANNEX VIII
Lactic bacteria
(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 fromgrapes, 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 10
8/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 aerobic bacteria 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.
PRESERV ATION
The storage conditions must be clearly marked on the label.
METHODS OF ANAL YSIS
— 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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 33
Medium A
Y east extract 5 g
Meat extract 10 g
Trypsic peptone 15 g
Sodium acetate 5 g
Ammonium citrate 2 g
Tween 80 1 g
Manganous sulphate 0.050 g
Magnesium sulphate 0.200 g
Glucose 20 g
Water to make up 1 000 ml
pH 5.4
Medium B
Tomato juice 250 ml
Difco-yeast extract 5 g
Peptone 5 g
L-malic acid 3 g
Tween 80 1 drop
Manganous sulphate 0.050 g
Magnesium sulphate 0.200 g
Water to make up 1 000 ml
pH 4.8
Medium C
Glucose 5 g
Tryptone Difco 2 g
Peptone Difco 5 g
Liver extract 1 g
Tween 80 0.05 g
Tomato juice diluted 4,2 times filtered with Whatman No 1 1 000 ml
pH 5.5!B2000R1622 — EN — 17.05.2001 — 002.001 — 34
ANNEX IX
Determination of the loss of organic matter from ion exchange resins
(Article 12 of this Regulation)
1. SCOPE AND AREA OF APPLICATION
The method determines the loss of organic matter from ion exchange
resins.
2. DEFINITION
The loss of organic matter from ion exchange resins. The loss of organic
matter is determined by the method specified.
3. PRINCIPLE
Extracting solvents are passed through prepared resins and the weight of
organic matter extracted is determined 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 °C.
5.4. Drying oven, thermostatically controlled at 105 ± 2 °C.
5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C.
5.6. Analytical balance, accurate to 0,1 mg.5.7. Evaporator, hot plate or infra-red evaporator.
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 anionic resins, pass the three extracting solvents (4.1, 4.2
and 4.3) separately through the prepared columns (6.1) at a flowrate 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 columnsprepared 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 havebeen 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 recalculatethe weight of organic matter extracted.
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 m3and m4 in sections 6.3 and 6.4 respectively.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 35
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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 36
ANNEX X
Requirements for electrodialysis treatment
(Article 15 of this Regulation)
The purpose is to obtain tartaric stability of the wine with regard to potassium
hydrogen tartrate and calcium tartrate (and other calcium salts) by extraction of
ions in supersaturation in the wine under the action of an electrical field and usingmembranes 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 ofplastic materials intended to come into contact with foodstuffsas 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 andmust meet the criteria laid down in Directive 90/128/EEC;
— their use must not trigger interactions between their constitu-
ents and the wine liable to result in the formation of new
compounds that may be toxic in the treated product.
The stability of fresh electrodialysis membranes is to be
determined using a simulant reproducing the physico-chemicalcomposition of the wine for investigation of possible migration ofcertain 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
2of anionic and cationic membranes, until 50 % demineralisation
of the solution. The effluent circuit is initiated by a 5 g/l potassiumchloride solution. Migrating substances are tested for in both thesimulant 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 simulantof all the determined compounds must be less than 50 g/l.!
B
(1) OJ L 75, 21.3.1990, p. 19. Last amended by Directive 1999/91/EC (OJ L 330, 4.12.1999,
p. 41).2000R1622 — EN — 17.05.2001 — 002.001 — 37
The general rules on controls of materials in contact with
foodstuffs must be applied to these membranes.
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 toeliminate 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.!
B2000R1622 — EN — 17.05.2001 — 002.001 — 38
ANNEX XI
Requirements for urease
(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 °C 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. Aftertreatment, all residual enzyme activity must be eliminated by filtering thewine (pore size 51 µm).
6. Chemical and microbiological purity specifications:
Loss on drying Less than 10 %
Heavy metals Less than 30 ppmLead: Less than 10 ppmArsenic: Less than 2 ppmTotal coliforms: AbsentSalmonella spp: Absent in 25 g sample
Aerobic count: 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.!B2000R1622 — EN — 17.05.2001 — 002.001 — 39
ANNEX XII
Derogations regarding sulphur dioxide content
(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 Layonfollowed by the name of the commune of origin, Coteaux du Layonfollowed 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 thefollowing designations of origin: Samos ( Σάµ/omikronς), Rhodes (Ρ/omikronacuteδ/omikronς),
Patras (Πάτρα), Rio Patron (Ρί/omikronΠατρών), Kephalonia (Κεφαλ/omikronνιά),
Limnos (Λήµν/omikronς), Sitia (Σητεία), Santorini (Σαντ/omikronρίνη), 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.!
B
!M22000R1622 — EN — 17.05.2001 — 002.001 — 40
ANNEX XIII
V olatile acid content
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,!
B2000R1622 — EN — 17.05.2001 — 002.001 — 41
— 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,— 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 bedescribed as such;!
B2000R1622 — EN — 17.05.2001 — 002.001 — 42
(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’.!B
!M22000R1622 — EN — 17.05.2001 — 002.001 — 43
ANNEX XIV
Enrichment where weather conditions have been exceptionally unfavourable
(Article 23 of this Regulation)
Y earWine-
grow-
ing
zoneGeographical
regionVariety (where applicable)
1. 2000 A England, Wales Auxerrois, Chardonnay, Ehrenfelser,
Faber, Huxelrebe, Kerner, PinotBlanc, Pinot Gris, Pinot Noir, Riesl-
ing, Schonburger, Scheurebe, Seyval
Blanc and Wurzer!
B
!M12000R1622 — EN — 17.05.2001 — 002.001 — 44
ANNEX XV
Cases where acidification and enrichment of one and the same product are
authorised
(Article 27 of this Regulation)
(p. m. )!B2000R1622 — EN — 17.05.2001 — 002.001 — 45
ANNEXE XVI
Dates before which enrichment, acidification and deacidification operations
may be carried out in cases of exceptionally bad weather conditions
(Article 29 of this Regulation)
(p. m. )!B2000R1622 — EN — 17.05.2001 — 002.001 — 46
ANNEX XVII
Characteristics of wine distillate or dried-grape distillate which may be added
to liqueur wines and certain quality liqueur wines psr
(Article 37 of this Regulation)
1. Caractéristiques organoleptiques No extraneous flavour detect-
able 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 5200 g/hl alcohol at 100 %
vol.!B2000R1622 — EN — 17.05.2001 — 002.001 — 47
ANNEX XVIII
List of quality liqueur wines psr the production of which involves the
application of special rules
A. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF
WHICH INVOL VES THE USE OF GRAPE MUST OR A MIXTURE THEREOF
WITH WINE
(Article 38(1) of this Regulation)
GREECE
Σάµ/omikronς ( Samos),Μ/omikronσ/khiάτ/omikronς Πατρών ( Patras Muscatel), Μ/omikronσ/khiάτ/omikronς Ρί/omikronυ
Πατρών( Rio Patron Muscatel), Μ/omikronσ/khiάτ/omikronς Κεφαλλ/omikronνιάς ( Kefallonia Musca-
tel),Μ/omikronσ/khiάτ/omikronς Ρ/omikronacuteδ/omikronυ ( Rhodes Muscatel), Μ/omikronσ/khiάτ/omikronς Λήµν/omikronυ ( Lemnos
Muscatel),Σητεία ( Sitia),Νεµέα ( Nemea),Σαντ/omikronρίνη ( Santorini),∆αφνές
(Dafnes),Μαυρ/omikronδάφνη Πατρών ( Mavrodafne of Patras), Μαυρ/omikronδάφνη
Κεφαλλ/omikronνιάς( Mavrodafne of Kefallonia).
SP AIN
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 Ximénez
Priorato Vino dulce
Tarragona Vino dulce
Valencia Moscatel de Valencia
Vino dulce
ITAL Y
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 INVOL VES THE ADDITION OF THE PRODUCTS REFERRED TO IN
ANNEX V(J)(2)(B) TO REGULATION (EC) No 1493/1999
(Article 38(2) of this Regulation)
1. List of quality liqueur wines psr the production of which involves the
addition of wine alcohol or dried-grape alcohol with an alcoholicstrength of not less than 95 % vol. and not more than 96 % vol.
(First indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)
GREECE
Σάµ/omikronς ( Samos),Μ/omikronσ/khiάτ/omikronς Πατρών ( Patras Muscatel), Μ/omikronσ/khiάτ/omikronς
Ρί/omikronυ Πατρών ( R i oP a t r o nM u s c a t e l ) , Μ/omikronσ/khiάτ/omikronς Κεφαλλ/omikronνιάς
(Kefallonia Muscatel), Μ/omikronσ/khiάτ/omikronς Ρ/omikronacuteδ/omikronυ ( Rhodes Muscatel),
Μ/omikronσ/khiάτ/omikronς Λήµν/omikronυ ( Lemnos Muscatel), Σητεία ( Sitia),Νεµέα ( Ne-
mea),Σαντ/omikronρίνη( Santorini),∆αφνές( Dafnes),Μαυρ/omikronδάφνηΠατρών
(Mavrodafne of Patras), Μαυρ/omikronδάφνη Κεφαλλ/omikronνιάς ( Mavrodafne of
Kefallonia).!
B2000R1622 — EN — 17.05.2001 — 002.001 — 48
SP AIN
Contado de Huelva, Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barra-
meda, Málaga, Montilla-Moriles, Rueda.
2. List of quality liqueur wines psr the production of which involves the
addition of spirits distilled from wine or grape marc with an alcoholicstrength of not less than 52 % vol. and not more than 86 % vol.
(Second indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)
GREECE
Μαυρ/omikronδάφνη Πατρών ( Mavrodafne of Patras), Μαυρ/omikronδάφνη
Κεφαλλ/omikronνιάς ( Mavrodafne of Kefallonia), Σητεία ( Sitia),Σαντ/omikronρίνη
(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
addition of spirits distilled from dried grapes with an alcoholic strengthof not less than 52 % vol. and not more than 94.5 % vol.
(Third indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)
GREECE
Μαυρ/omikronδάφνη Πατρών ( Mavrodafne of Patras), Μαυρ/omikronδάφνη
Κεφαλλ/omikronνιάς( Mavrodafne of Kefallonia).
4. List of quality liqueur wines psr the production of which involves the
addition of grape must in fermentation obtained from raisined grapes
(First indent of Annex V(J)(2)(b)(iii) to Regulation (EC) No 1493/1999)
SP AIN
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
ITAL Y
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
addition of concentrated grape must obtained by the action of direct heat,
complying, except for this operation, with the definition of concentrated
grape must
(Second indent of Annex V(J)(2)(b)(iii) to Regulation (EC) No 1493/1999)
SP AIN
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!B2000R1622 — EN — 17.05.2001 — 002.001 — 49
Quality liqueur wine psrDescription of product as established by
Community rules or national legislation
Montilla-Moriles Vino generoso de licor
Navarra Moscatel
ITAL Y
Marsala
6. List of quality liqueur wines psr the production of which involves the
addition of concentrated grape must
(Third indent of Annex V(J)(2)(b)(iii) to Regulation (EC) No 1493/1999)
SP AIN
Quality liqueur wine psrDescription of product as established by
Community rules or national legislation
Málaga Vino dulce
Montilla-Moriles Vino dulce
Tarragona Vino dulce
ITAL Y
Oltrepó Pavese Moscato, Marsala, Moscato di Trani.!B2000R1622 — EN — 17.05.2001 — 002.001 — 50