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"B 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
(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 8.11.20002000R1622 — EN — 11.11.2000 — 001.001 — 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 theinterests of both economic operators in the Community and theauthorities responsible for applying Community 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and (EC) No 1128/96 (17), should be repealed.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 specificto 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 andpractices are concerned.
(5) It should also be specified that the code is to apply without prejudice to
specific provisions in other fields, in particular, rules already existingor 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!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 — 11.11.2000 — 001.001 — 2
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 tofacilitate intra-Community trade, reference should be made to thedescriptions 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 healthcharacteristics 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 theforthcoming 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 andcertain quality wines by 15 mg per litre, with effect from 1 September1986. 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 offeredfor 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 totalsulphur dioxide content complied with the Community rules or, whereapplicable, the Spanish rules in force before 1 September 1986. Since
there might still be stocks of such wine, the measure 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 exhaustedprovided that they had been prepared in accordance with thatRegulation 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 September1986 in order to avoid difficulties in disposing of such products. Thoseproducts 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 forcebefore 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 regions (quality winespsr) 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 winesin these categories normally have a volatile acidity higher than thatprovided for in abovementioned Annex Vowing 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 customarymethods whereby they acquire their characteristic properties, provisionshould 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.!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 — 11.11.2000 — 001.001 — 3
(14) The small size of the wine-growing sector of the Grand Duchy of
Luxembourg means that the competent authorities can carry outsystematic analytical checks of all batches of products turned intowine. Declarations of intention to enrich wine are not indispensable 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 mustheld by the natural or legal persons undertaking such operations. Thepurpose 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 totake place and must be as accurate as possible. Where an increase inalcoholic strength is involved, the competent authority must be notified
in sufficient time to carry out an effective check. In the case of
acidification and deacidification, a check after the operation issufficient. 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 competentauthority.
(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 AnnexVI(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 hasbeen made to that end in Annex V1(F)(1) to that Regulation. Inaddition, 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 sweetening
operation should therefore be required to notify the supervisoryauthorities in writing. However, this procedure may be simplified whenan 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 thecompetent 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 sweetening
operation must be declared. However, such declarations are of no value
unless there is also an obligation to keep inwards and outwardsregisters of products used in sweetening operations.
(22) In order to prevent sucrose from being used to sweeten liqueur wines,
the use of rectified concentrated grape must, in addition toconcentrated grape must, should be permitted.
(23) ‘Coupage’ is a widespread oenological practice and, in view of its
possible consequences, its use must be regulated in order to preventabuse.
(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 originating 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 samezone, but from different geographical areas within that zone, or fromdifferent 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.!B2000R1622 — EN — 11.11.2000 — 001.001 — 4
(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 aderogation for areas where that practice was traditional.
(27) Under that derogation special detailed rules should be laid down for
Spain in line with the structure of the wine-growing sector andconsumer attitudes, which change slowly.
(28) In order to restrict the coupage of white and red table wines to Spain,
where it is necessary, it is vital to ensure that 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 andprocesses 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 theproducts 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 thoselisted in point (J)(3) of that Annex, enabling the quality wine psrconcerned 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 musttherefore be compulsory for all commercial transactions and verifi-cation 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 factorscan 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.
(34) Under Article 80 of Regulation (EC) No 1493/1999 measures may be
adopted to facilitate the changeover to the arrangements provided forin 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 inwinemaking (Title I) and oenological practices and processes authorised in
the Community (Titles II and III).!B
(1) OJ L 272, 3.10.1990, p. 1.2000R1622 — EN — 11.11.2000 — 001.001 — 5
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 alcoholicstrength by volume laid down for the relevant wine-growing zone may beused, 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 qualitysparkling 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.
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 OENOLOGICAL
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 laiddown 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 therequirements and purity criteria set out in Annex V hereto.!B2000R1622 — EN — 11.11.2000 — 001.001 — 6
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 beused 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, maybe used only for products that:
— are from the Elbling and Riesling vine varieties, and— are obtained from grapes harvested in the following wine-growing
regions in the northern part of wine-growing zone A:
— Ahr,— Rheingau,— Mittelrhein,— Mosel-Saar-Ruwer,— Nahe,— Rheinhessen,— Rheinpfalz,— Moselle luxembourgeoise.
Article 9
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’ tablewine. 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 at31 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 therequirements 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 therequirements set out in Annex VIII hereto.!B2000R1622 — EN — 11.11.2000 — 001.001 — 7
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 anddivinylbenzene copolymers containing sulphonic acid or ammonium groups.
They must comply with the requirements laid down in Council Directive
89/109/EEC of 21 December 1988 on the approximation of the laws of theMember States relating to materials and articles intended to come into contactwith 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 organicmatter 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 MemberStates on whose territory they are used. Such authorities shall lay down the
duties and responsibility incumbent on approved oenologists and technicians.
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 anoenologist or technician officially approved by the authorities of the MemberState 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 MemberState in whose territory the process is carried out, the extent of whoseresponsibility 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 whoseresponsibility 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.!B
(1) OJ L 40, 11.2.1989, p. 38.2000R1622 — EN — 11.11.2000 — 001.001 — 8
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 itmeets the requirements and purity criteria set out in Annex XI hereto.
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 theSpanish 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 totalsulphur 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 theSpanish provisions in force before that date, and!B2000R1622 — EN — 11.11.2000 — 001.001 — 9
— wine produced in Portugal before 1 January 1991, the total sulphur
dioxide content of which does not exceed the maximum laid down by thePortuguese provisions in force before that date.
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 1493/1999shall 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,—P a u ,— 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 ofany such authorisations.!B2000R1622 — EN — 11.11.2000 — 001.001 — 10
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 beauthorised in accordance with the procedure laid down in Article 75 of thatRegulation 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 setout 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 theenrichment of the cuvée at the place of preparation of sparkling wines,provided that:
(a) none of the constituents of the cuvée has previously undergone
enrichment;
(b) the said constituents are derived solely from grapes harvested in its
territory;
(c) the enrichment is carried out in a single operation;(d) the following limits are not exceeded:
— 3.5 % vol. for a cuvée comprising constituents from wine-growing
zone A, provided that the natural alcoholic strength by volume of
each constituent is at least 5 % vol.
— 2.5 % vol. for a cuvée comprising constituents from wine-growing
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 alcoholicstrength 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 thecompetent 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,— the process used for the operation, with details of the type of product to
be used.!B2000R1622 — EN — 11.11.2000 — 001.001 — 11
3. However, Member States may allow prior notifications covering several
operations or a specified period to be sent to the competent authorities. Suchnotifications shall be accepted only if the person making the notificationkeeps 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 notificationto 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, inaccordance 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 alloperations in that wine year.
2. Notifications as referred to in paragraph 1 shall be made in writing and
shall include the following information:
— the name and address of the person making the notification,— the type of operation involved,
— the place where the operation took place.
3. The particulars relating to each acidification and deacidification
operation shall be entered in the records in accordance with the provisions
adopted pursuant to Article 70 of Regulation (EC) No 1493/1999.
CHAPTER III
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 andshall be as set out in Annex XV hereto.!B2000R1622 — EN — 11.11.2000 — 001.001 — 12
Article 28
General rules applicable to enrichment, acidification and deacidification
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 applyto 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 coveringseveral 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 recordsthe information required by paragraph 3.
3. Notifications shall include the following information:(a) for sweetening operations carried out in accordance with
Annexes V(F)(1)(a) and VI(G)(2) to Regulation (EC) No 1493/1999:
(i) the quantity and the total and actual alcoholic strengths of the table
wine or the quality wine psr to be sweetened,
(ii) the quantity and the total and actual alcoholic strengths of the grape
must to be added,
(iii) the total and actual alcoholic strengths of the table wine or quality
wine psr after sweetening.
(b) for sweetening operations carried out in accordance with
Annexes V(F)(1)(b) and VI(G)(2) to Regulation (EC) No 1493/1999:
(i) the quantity and the total and actual alcoholic strengths of the table
wine or the quality wine psr to be sweetened,
(ii) the quantity and the total and actual alcoholic strengths of the grape
must or the quantity and density of the concentrated grape must to beadded, as the case may be,
(iii) the total and actual alcoholic strengths of the table wine or quality
wine psr after sweetening.!B2000R1622 — EN — 11.11.2000 — 001.001 — 13
4. The persons referred to in paragraph 1 shall keep goods inwards and
outwards registers showing the quantities of grape must or concentrated grapemust 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 inArticles 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 ‘vinogeneroso 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
COUP AGE
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.
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,!B2000R1622 — EN — 11.11.2000 — 001.001 — 14
(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 notpossess 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 foryielding 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 thoseresulting 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 byvolume 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 winehas 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.
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 awine suitable for yielding a red table wine or with a red table wine shall bepermitted 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 thirdcountries.
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 thewords ‘wine not produced by white/red coupage’.!B2000R1622 — EN — 11.11.2000 — 001.001 — 15
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 AnnexV(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-sparklingwine. 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 tothe Commission and to the other Member States.
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,!B2000R1622 — EN — 11.11.2000 — 001.001 — 16
— the Member State concerned informs the Commission and the other
Member States at the beginning of the experiment of the terms of eachauthorisation.
‘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 theresults 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 furthermaximum period of three years. The Member State shall submit anappropriate 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 applicationreferred 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 theexperiment.
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 theCommunity 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 certainproducts the characteristics of which they shall determine, by distilleries orvinegar 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 inparagraph 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 andNo 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 toRegulation (EEC) No 2676/90 are hereby repealed from 1 August 2001.!B2000R1622 — EN — 11.11.2000 — 001.001 — 17
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 — 11.11.2000 — 001.001 — 18
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 — 11.11.2000 — 001.001 — 19
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 — 11.11.2000 — 001.001 — 20
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 BBrachetto NClairette BColombard BFreisa N
Gamay N
Gewuerztraminer RsGirò NΓλυκερύθρα( Glykerythra)
HuxelrebeMacabeu BAll the malvoisies
Mauzac blanc and rosé
Monica NΜ/omikronσ/khi/omikronφίλερ/omikron( Moschofilero)
Mueller-Thurgau BAll the muscatelsParellada B
Perle B
Piquepoul BPoulsardProseccoΡ/omikronδήτης( Roditis)
Scheurebe
Torbato
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 forpreparing 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 from grapes ofthe ‘Prosecco’ vine variety harvested in the specified regions of the designations of
origin Conegliano-Valdobbiadene and Montello e Colli Asolani.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 21
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, aerated semi-sparkling wine,
liqueur wine and quality wines psr
Preparations of yeast cell wall 40 g/hl 40 g/hl
Carbon dioxide (1) maximum content in wine thus treated:
2 g/l
L-ascorbic acid (1) 150 mg/l
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 exceed1 mg/l
Charcoal for oenological use 100 g dry weight per hl 100 g dry weight per hlNutritive salts: diammonium phosphate
or ammonium sulphate0.3 g/l (expressed in salt) (
2) 0.3 g/l (expressed in salt) for the
preparation of sparkling wine
Ammonium sulphite or ammonium bisul-
phite0.2 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 — 11.11.2000 — 001.001 — 22
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 and weigh.
Note:All the limits fixed below refer to dry weight.
2. ASH
Weight of ash less than 0.5 % in the following conditions:
Gradually ash the residue from test 1, without exceeding 500 to 550 °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 of puresulphuric acid (AR quality) and 10 ml of pure nitric acid (AR quality) and heatgradually. When the mixture begins to turn brown, add a small quantity of nitric
acid and continue to heat. Continue in this way until the liquid remains
colourless and the flask fills with white SO
3fumes. Leave to cool, take up in 10
ml of water and reheat to dispel the nitrous vapours until white fumes areobtained. This operation is repeated a second time; after taking up a third time,bring to the boil for a few seconds, cool and make up to 40 ml with water.
Reagents (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 and20 ml of water. Shake until dissolved. Neutralize the arsenous liquorwith 15 ml of sulphuric acid diluted to 10 % (w/w) and add saturated
bromine water (AR quality) until the yellow colour of free bromine
becomes stable (theoretically, 7 ml). Bring to the boil to dispel theexcess bromine, transfer to a 1 000 ml volumetric flask and make up toquantity with distilled water.
2. Diluted arsenic solution (1 mg of arsenic per litre)
Mix 10 ml of concentrated arsenic solution (100 mg per litre) with
distilled water to make up 1 000 ml. 1 ml of this solution contains 1/1 000 mg of arsenic.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 23
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 theair. 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 the paper and leave to dry in adark place hung over a non-metallic line. Cut at 1 mm away from thefold and 1 cm from lower edges. Cut the paper into 15 × 15 mmsquares; 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, or more than 1millionth of chlorine ion, 2 millionths of sulphuric ion, 2 millionths oforthophosphoric 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 hundred millionths 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 platinumchloride solution. After two hours of contact, wash the zinc withdistilled water, drain the platinized zinc on several thicknesses of
blotting paper, dry and place in a dry bottle.
Verify that 5 g of this zinc, placed in the apparatus described below with
4,5 ml of pure sulphuric acid and made up to 40 ml with water, to which
two drops of stannous II chloride and 5 ml of 10 % potassium iodide
solution are added, leaves no stain after at least two hours on 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 tube is taperedand pierced by a lateral hole (anti-entrainment device). The upper edge has aground flat surface perpendicular to the tube’ s axis. A second glass tube with thesame internal diameter and 30 mm in length with an upper edge having aground flat surface like the first tube may be attached to the former and securedby 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.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 24
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 ofplatinized 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 4.5ml of pure sulphuric acid are added and made up to 40 ml with water, to whichtwo 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 distilled water. 1 ml ofthis solution contains the mineral matter of 0.10 g of PVPP .
Place 10 ml of ash solution in a 160 × 16 test tube with 2 ml of a 4 % pure
sodium fluoride solution, 0.5 ml of pure ammonium, 3 ml of water, 0.5 ml ofpure acetic acid and 2 ml of hydrogen sulphide saturated aqueous solution.
No precipitation should take place. If a brown colour is produced, it should be
less than the colour produced by the reference, prepared as follows:
Place 2 ml of a solution containing 0.01 g of lead (Pb) in 1 l (10 mg Pb per
litre), 15 ml of water, 0.5 ml of 4 % (m/v) sodium fluoride, 0.5 ml of pure aceticacid and 2 ml of hydrogen sulphide saturated aqueous solution in a 160 × 16 testtube. The tube contains 20µg of lead
Note:
At this concentration, the lead sulphide precipitates only in an acetic medium.
Precipitation can be obtained in the presence of only 0.05 ml of hydrochloricacid for 15 ml, but this concentration is too delicate to be achieved exactly inpractice.
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, iron oxidizes hydrogensulphide more slowly.
This quantity is sufficient to complex 1 mg of iron (III). Increase the quantity of
sodium fluoride if more iron is present.
For products containing calcium, filtration is required after the fluoride is
added.
5. TOTAL NITROGEN
Between 11 and 12.8 % under the following conditions:
Apparatus
A. The apparatus is made up of:
1. A 1 l flask A of borosilicate glass as a heating vessel, fitted with
a tap-funnel for filling. It can be heated on a gas or electric ring
2. An extension C to collect the spent liquid from the bubbler B.
3. A 500 ml bubbler B with an inclined neck; the entry tube
should reach the lower part of the flask. The exit tube is fittedwith an anti-entrainment ball which constitutes the upper part ofthe bubbler. A tap-funnel E for introduction of the liquid to betreated 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!
B2000R1622 — EN — 11.11.2000 — 001.001 — 25
30 % (m/m) sodium hydroxide
40 % (m/v) pure boric acid solution
0.1 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 Popen to dispel CO
2.
Procedure
Place approximately 0.20 g of PVPP , weighed exactly, in the mineralization
flask. Add 2 g of mineralization catalyst and 15 ml of pure sulphuric acid.
Heat over a naked flame, with the neck of the flask inclined, until the solution is
colourless and the sides of the flask are free of carbonized substances.
After cooling, dilute with 50 ml of water and cool further; place this liquid in
the bubbler B via filter E; next add 40 to 50 ml of 30 % sodium hydroxide, to
obtain full alkalinization of the liquid and drive off the ammonia with the steam,collecting the distillate in 5 ml of boric acid solution placed in advance in theconical receiver flask with 10 ml of water, with the end of the bulb immersed inthe liquid. Add one or two drops of mixed indicator and collect 70 to 100 ml ofdistillate.
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.
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 a Mohr
clamp.
6. SOLUBILITY IN AN AQUEOUS MEDIUM
Less than 0.5 % in the following conditions:
Place 10 g of PVPP in a 200 ml flask containing 100 ml of distilled water. Shake
and leave for 24 hours. Filter on a filter screen with a porosity of 2.5µ, then on afilter screen with a porosity of 0.8µ. The residue left by evaporating the filtrate
over a water bath until dry must be less than 50 mg.
7. SOLUBILITY IN AN ACID ALCOHOLIC MEDIUM
Less than 1 % in the following conditions:
Place 1 g of PVPP in a flask containing 500 ml of the following mixture:
Acetic acid 3 gEthanol 10 ml
Water to make up volume to 100 ml
Leave for 24 hours. Filter on a filter screen with a porosity of 2.5µ, then on a
filter screen with a porosity of 0.8µ. Concentrate the filtrate over a water bath.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 26
Finish evaporation over the water bath in a 70 mm diameter tared silica capsule.
The dry residue remaining after evaporation must be less than 10 mg, takingaccount of any residue left by the evaporation of 500 ml of the acetic acid-ethanol mixture.
8. EFFECTIVENESS OF PVPP IN RELATION TO THE ADSORPTION OF
PHENOLIC COMPOUNDS
The percentage of activity determined in the following conditions must be 30 %
or above.
A. Reagents:
1. 0.1 N sodium hydroxide solution.
2. 0.1 N salicylic acid solution
(13.81 g of salicylic acid are dissolved in 500 ml of methanol
and diluted in 1 litre of water)
B. Procedure
1. Weigh 2 to 3 g of PVPP into a 250 ml conical flask and note the
weight, W , accurate to 0.001 g.
2. Calculate the dry matter of the sample (solid percentage) and
note P , expressed as a percentage accurate to 1 decimal point.
3. Add the 0,1 N salicylic acid solution using the following
formula:
43 × W × P = ml of solution to be added.
4. Close the flask and shake for five minutes.5. Pour the mixture, heated to 25 °C, into a Buchner funnel fitted
with a filter connected to a 250 ml flask; wait for it to emptyuntil enough filtrate has been obtained to take a 50 ml sample(the filtrate must be clear).
6. Pipette 50 ml of the filtrate into a 250 ml conical flask.7. Determine the neutralization point with phenophthalein, using a
0.1 N soda solution and note the volume V
s.
8. Titrate 50 ml of salicylic acid as reference in the same way and
note the volume Vb.
C. Calculation:
percentage activityVb Vs
Vb100
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 conicalflask. Wash the residue with 100 ml of water, add 500 mg of sodium acetate tothe combined filtrates and titrate with 0.1 N iodine until the colour of the iodineno longer fades. Add an additional 3.0 ml of 0.1 N iodine, allow to stand for 10
minutes and titrate the excess iodine with 0.1 N sodium thiosulphate, adding 3
ml of starch TS as the end point is approached. Perform a blank determination.Not more than 0.72 ml of iodine is consumed, corresponding to not more than0.1 % vinylpyrrolidone.
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.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 27
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 about20 ml of acetone. Shake the mixture for four hours or let it equilibrate for atleast 15 hours and analyse the supernatant solution by gas chromatography.
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, transfer 2.0 ml ofthis solution into another 50 ml calibration flask, make up to 50 ml withacetone. Transfer 2 ml of this solution to another flask, add 5 ml of the internalstandard solution (see above) and make up to 25 ml with acetone.
Gas chromatography conditions
— Column: capillary (fused silica) ‘DB-Wax’ (cross-
linked Carbowax 20 M), length 30 m, internaldiameter 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 accordance
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 in
insoluble PVP may not be more than 0.1 %.
Calculation of the calibration factor
f
WD ASt
WSt AD
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
CD1 000 ƒA D WSt
AStWSmg kg
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 — 11.11.2000 — 001.001 — 28
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 the final potassiumhydrogen 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 — 11.11.2000 — 001.001 — 29
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 ppmAs: Less than 3 ppmTotal coliforms: Absent
Escherichia coli Absent in 25 g sample
Salmonella spp: Absent in 25 g sample
Aerobic count: Less than 5 x 10
4cells/g!B2000R1622 — EN — 11.11.2000 — 001.001 — 30
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 from grapes, must, wine or
products made from grapes. The name of the genus and species and the reference of the
strain must be shown on the label, with the origin and the strain breeder.
Prior authorisation must be obtained for genetic manipulation of lactic bacteria.
FORM
They must be used in liquid or frozen form or as a powder obtained by lyophilisation, in
pure culture or associated culture.
IMMOBILIZED BACTERIA
The carrier medium for a preparation of immobilised lactic bacteria must be inert and
must be permitted for use in winemaking.
CONTROLS
Chemical:
the same requirements as regards screened substances as in other oenological
preparations, and heavy metals in particular.
Microbiological:
— the level of revivifiable lactic bacteria must be 108/g or 107/ml or more;
— the level of lactic bacteria of a species different from the strain or strains indicated
must be less than 0.01 % of the total revivifiable lactic bacteria;
— the level of 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.
PRESER V 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 — 11.11.2000 — 001.001 — 31
Medium A
Y east extract 5 g
Meat extract 10 gTrypsic peptone 15 g
Sodium acetate 5 g
Ammonium citrate 2 gTween 80 1 gManganous sulphate 0.050 g
Magnesium sulphate 0.200 g
Glucose 20 gWater to make up 1 000 ml
pH 5.4
Medium B
Tomato juice 250 ml
Difco-yeast extract 5 g
Peptone 5 g
L-malic acid 3 gTween 80 1 dropManganous sulphate 0.050 g
Magnesium sulphate 0.200 g
Water to make up 1 000 mlpH 4.8
Medium C
Glucose 5 g
Tryptone Difco 2 gPeptone Difco 5 gLiver extract 1 g
Tween 80 0.05 g
Tomato juice diluted 4,2 times filtered with Whatman No 1 1 000 mlpH 5.5!
B2000R1622 — EN — 11.11.2000 — 001.001 — 32
ANNEX IX
Determination of the loss of organic matter from ion exchange resins
(Article 12 of this Regulation)
1. SCOPE AND AREA OF APPLICA TION
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. APP ARATUS
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 inaccordance with the manufacturer’ s directions for preparing resins foruse 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 flow rate of 350
to 450 ml/h. Discard the first litre of eluate in each case and collect the
next two litres in measuring cylinders (5.2). For the cationic resins, passonly solvents 4.1 and 4.2 through the columns prepared for this purpose.
6.3. Evaporate the three eluates over a hot plate or with an infra-red
evaporator (5.7) in separate evaporating dishes (5.3) which have beenpreviously cleaned and weighed (m0). Place the dishes in an oven (5.4)
and dry to constant weight (m1).
6.4. After recording the constant weight (6.3), place the evaporating dish in
the muffle furnace (5.5) and ash to constant weight (m2).
6.5. Calculate the organic matter extracted (7.1). If the result is greater than
1 mg/l, carry out a blank test on the reagents and recalculate the weight
of 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 m3 and m4
in sections 6.3 and 6.4 respectively.
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.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 33
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 — 11.11.2000 — 001.001 — 34
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 insupersaturation in the wine under the action of an electrical field and using membranes
that are either anion-permeable or cation-permeable.
1. MEMBRANE REQUIREMENTS
1.1. The membranes are to be arranged alternately in a ‘filter-press’ type
system or any other appropriate system separating the treatment (wine)and concentration (waste water) compartments.
1.2. The cation-permeable membranes must be designed to extract cations
only, in particular K
+and Ca++.
1.3. The anion-permeable membranes must be designed to extract anions
only, in particular tartrate anions.
1.4. The membranes must not excessively modify the physico-chemical
composition and sensory characteristics of the wine. They must meetthe following requirements:
— they must be manufactured according to good manufacturing
practice from substances authorised for the manufacture of plastic
materials intended to come into contact with foodstuffs as listed in
Annex II to Commission Directive 90/128/EEC (
1);
— the user of the electrodialysis equipment must show that the
membranes used meet the above requirements and that anyreplacements have been made by specialised personnel;
— they must not release any substance in quantities endangering
human health or affecting the taste or smell of foodstuffs and mustmeet the criteria laid down in Directive 90/128/EEC;
— their use must not trigger interactions between their constituents
and the wine liable to result in the formation of new compoundsthat may be toxic in the treated product.
The stability of fresh electrodialysis membranes is to be determined
using a simulant reproducing the physico-chemical composition of the
wine for investigation of possible migration of certain substances fromthem.
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 potassium
chloride solution. Migrating substances are tested for in both the
simulant and the effluent.
Organic molecules entering into the membrane composition that are
liable to migrate into the treated solution will be determined. A specific
determination will be carried out for each of these constituents by anapproved laboratory. The content in the simulant of all the determinedcompounds must be less than 50 g/l.
The general rules on controls of materials in contact with foodstuffs
must be applied to these membranes.!
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 — 11.11.2000 — 001.001 — 35
2. MEMBRANE UTILISATION REQUIREMENTS
The membrane pair is formulated so that the following conditions are met:
— the pH reduction of the wine is to be no more than 0.3 pH units,
— the volatile acidity reduction is to be less than 0.12 g/l (2 meq expressed as
acetic acid);
— treatment must not affect the non-ionic constituents of the wine, in
particular polyphenols and polysaccharides;
— diffusion of small molecules such as ethanol is to be reduced and must not
cause a reduction in alcoholic strength of more than 0.1 % vol.;
— the membranes must be conserved and cleaned by approved methods with
substances authorised for use in the preparation of foodstuffs;
— the membranes are marked so that alternation in the stack can be checked;
— the equipment is to be run using a command and control mechanism that
will take account of the particular instability of each wine so as to
eliminate only the supersaturation of potassium hydrogen tartrate and
calcium 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 — 11.11.2000 — 001.001 — 36
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 unitbeing defined as the amount that produces one µmol of ammonia per minute at37 °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. After treatment, all
residual enzyme activity must be eliminated by filtering the wine (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 forFood of 10 December 1998.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 37
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 asinvert 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 duVic 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 sugarcontent, expressed as invert sugar, of not less than 45 g/l and entitled
to one of the following designations of origin: Samos ( Σάµ/omikronς),
Rhodes (Ρ/omikronacuteδ/omikronς), Patras (Πάτρα), Rio Patron ( Ρί/omikron Πατρών),
Kephalonia ( Κεφαλ/omikronνιά), Limnos (Λήµν/omikronς), Sitia (Σητεία),
Santorini (Σαντ/omikronρίνη), Nemea (Νεµέα), Daphnes (∆αφνές).!
B2000R1622 — EN — 11.11.2000 — 001.001 — 38
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,— Vin de pays de la Corrèze,— Vin de pays de l’Ile de Beauté,!
B2000R1622 — EN — 11.11.2000 — 001.001 — 39
— 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 ‘vinsanto’, ‘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 tobe described as such;
(f) for wines wines originating in Spain:
25 milliequivalents per litre for quality wines psr meeting the requirements
to be described as ‘vendimia tardía’.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 40
ANNEX XIV
Enrichment where weather conditions have been exceptionally unfavourable
(Article 23 of this Regulation)
Y earWine-
growing
zoneGeographical region Variety (where applicable)
1. 2000 A England, Wales Auxerrois, Chardonnay, Ehrenfelser, Faber,
Huxelrebe, Kerner, Pinot Blanc, Pinot Gris,Pinot Noir, Riesling, Schonburger, Scheur-ebe, Seyval Blanc and Wurzer!B
!M12000R1622 — EN — 11.11.2000 — 001.001 — 41
ANNEX XV
Cases where acidification and enrichment of one and the same product are
authorised
(Article 27 of this Regulation)
(p. m. )!B2000R1622 — EN — 11.11.2000 — 001.001 — 42
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 — 11.11.2000 — 001.001 — 43
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 detectable in
the raw material
2. Alcoholic strength by volume:
minimum 52 % vol.
maximum 86 % vol.
3. Total quantity of volatile substances other than ethyl
and methyl alcohol125 g/hl alcohol or more at 100 % vol.
4. Maximum methyl-alcohol content 5200 g/hl alcohol at 100 % vol.!B2000R1622 — EN — 11.11.2000 — 001.001 — 44
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 Muscatel), 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/omikronδάφνηΠατρών
(Mavrodafne of Patras), Μαυρ/omikronδάφνηΚεφαλλ/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 dulceJerez-Xérès-Sherry Pedro Ximénez
Moscatel
Montilla-Moriles Pedro XiménezPriorato Vino dulceTarragona Vino dulceValencia 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 diTrani, 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 alcoholic strength of not lessthan 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 ( Rio Patron Muscatel), 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( Nemea),Σαντ/omikronρίνη( Santorini),
∆αφνές ( Dafnes),Μαυρ/omikronδάφνη Πατρών ( Mavrodafne of Patras),
Μαυρ/omikronδάφνηΚεφαλλ/omikronνιάς( Mavrodafne of Kefallonia).
SP AIN
Contado de Huelva, Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda,
Málaga, Montilla-Moriles, Rueda.!
B2000R1622 — EN — 11.11.2000 — 001.001 — 45
2. List of quality liqueur wines psr the production of which involves the addition
of spirits distilled from wine or grape marc with an alcoholic strength of notless 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 strength of not less than52 % 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 licorJerez-Xérès-Sherry Vino generoso de licorMálaga Vino dulce
Montilla-Moriles Vino generoso de licor
Navarra Moscatel!B2000R1622 — EN — 11.11.2000 — 001.001 — 46
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 — 11.11.2000 — 001.001 — 47