(4)

the following Appendices 15, 16 and 17 are added: ‘ Appendix 15 Requirements for acidification by treatment with cation exchangers The aim of treatment with cation exchangers (“the treatment”) is to increase the titratable acidity and actual acidity (reduction in pH) by partial physical extraction of cations using a cation exchanger. Requirements: (1) The treatment is to be carried out using cation exchange resins regenerated in the acid cycle. (2) The treatment must be limited to the elimination of excess cations. (3) To avoid the production of fractions of must or of wine, the treatment is to be performed continuously, with in-line incorporation of the treated products into the original products. (4) As an alternative, the resin could be directly incorporated into the tank, in the quantity required, then separated by any appropriate technical method. (5) All the operations are to be carried out under the responsibility of an oenologist or qualified technician. (6) The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007. (7) The cationic resins used must comply with the requirements of Regulation (EC) No 1935/2004, EU and national provisions adopted thereunder and the analytical requirements laid down in Appendix 4 to this Annex. Their use must not excessively modify the physico-chemical composition or the organoleptic characteristics of the must or wine and must comply with the limits set out in point 3 of the International Oenological Codex monograph “Cation-exchange resins” published by the OIV. Appendix 16 Requirements for treatment to reduce the sugar content of musts by membrane coupling The aim of treatment to reduce sugar content (“the treatment”) is to remove sugar from a must by membrane coupling linking microfiltration or ultrafiltration to nanofiltration or reverse osmosis. Requirements: (1) The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must. (2) The processes must allow the content of must constituents other than the sugars to be preserved. (3) The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them. (4) The treatment must not be used in conjunction with one of the enrichment operations provided for in Annex XVa to Regulation (EC) No 1234/2007. (5) The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought. (6) The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane’s cut-off threshold. This stage may be carried out by ultrafiltration. (7) The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis. The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must. (8) The treatment must be carried out under the responsibility of an oenologist or qualified technician. (9) The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV. Appendix 17 Requirements for deacidification by electro-membrane treatment Electro-membrane treatment (“the treatment”) is a physical method for ionic must or wine extraction under the action of an electric field using anion-permeable membranes and bipolar membranes. Using anion-permeable membranes and bipolar membranes allows the reduction in titration acidity and actual acidity (increase in pH) to be controlled. Requirements: (1) The anionic membranes must be arranged so as to allow only the extraction of anions and in particular of organic acids of must and wine. (2) The bipolar membranes must be impermeable to the anions and cations of must and wine. (3) The wine obtained from must or the acidified wine by this treatment must contain at least 1 g.l-1 of tartaric acid. (4) Deacidification by membrane and acidification are mutually exclusive. (5) The process is to be carried out under the responsibility of an oenologist or qualified technician. (6) The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007. (7) The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.