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
Date: 2000-07-24
Institutions: European Commission
Subjects: application of EU law, common organisation of markets, vinification, viticulture

31.7.2000

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I

(Acts whose publication is obligatory)

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 Com-
munity,

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)

(2)

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.

Until Regulation (EC) No 1493/1999 was adopted, those
rules were scattered throughout a large number of
Community regulations. In the interests of both econ-
omic operators in the Community and the authorities
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
(EEC) No 2751/86 (6),
by
amended
No 2202/89 (9),
No 305/86 (7),

No 1888/86 (8),

Regulation

(EC)

No 1477/1999 (12),

No 2240/89 (10), No 3220/90 (11), as last amended by
(EC)
Regulation
No 586/93 (13), as last amended by Regulation (EC)
No 693/96 (14), No 3111/93 (15), as last amended by
Regulation
(EC)
(EC)
No 1128/96 (17), should be repealed.

No 693/98 (16),

and

and

(3)

(4)

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 simpli-
fied and made more coherent and certain gaps must be
filled in to ensure that the Community rules in this area
are comprehensive. In addition, some rules should be
made more specific to ensure greater legal certainty
when they are applied.

Furthermore, in order to simplify the rules, only the
detailed implementing rules explicitly referred to in
Regulation (EC) No 1493/1999 should be included. For
the rest, the rules under Articles 28 et seq. of the Treaty
should suffice to ensure free movement of wine-sector
products where oenological processes and practices are
concerned.

(5)

It should also be specified that the code is to apply
without prejudice to specific provisions in other fields,
in particular, rules already existing or to be adopted in
future for foodstuffs.

(1) OJ L 179, 14.7.1999, p. 1.
(2) OJ L 175, 8.8.1970, p. 17.
(3) OJ L 226, 17.8.1978, p. 11.
(4) OJ L 7, 11.1.1980, p. 19.
(5) OJ L 224, 21.8.1984, p. 19.
(6) OJ L 253, 5.9.1986, p. 11.
(7) OJ L 38, 13.2.1986, p. 13.
(8) OJ L 163, 13.6.1986, p. 19.
(9) OJ L 209, 21.7.1989, p. 31.

(10) OJ L 215, 26.7.1989, p. 16.
(11) OJ L 308, 8.11.1990, p. 22.
(12) OJ L 171, 7.7.1999, p. 6.
(13) OJ L 61, 13.3.1993, p. 39.
(14) OJ L 97, 18.4.1996, p. 17.
(15) OJ L 278, 11.11.1993, p. 48.
(16) OJ L 96, 28.3.1998, p. 17.
(17) OJ L 150, 25.6.1996, p. 13.

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(6)

(7)

(8)

(9)

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 there-
from, to be used in the Community for the manufacture
of the products listed in Article 42(5). A list should be
drawn up of the varieties to which such derogations
may apply.

Pursuant to Annex V to Regulation (EEC) No 1493/1999
a list should be drawn up of quality liqueur wines
produced in specified regions (quality liqueur wines psr)
for which special rules of preparation are allowed. To
enable products to be more easily identified and to
facilitate intra-Community trade, reference should be
made to the descriptions of products as established by
Community rules or, where appropriate, by national
legislation.

(11) Articles 12 and 16 of Council Regulation (EEC)
No 358/79 (3) reduced the maximum total sulphur di-
oxide content of sparkling wines, quality sparkling
wines and quality sparkling wines produced in specified
regions by 15 milligrams per litre with effect from
1 September 1986.
In the case of sparkling wines
originating in the Community, with the exception of
Portugal, Article 22(1) of Regulation (EEC) No 358/79
allowed such products to be disposed of until stocks
were exhausted provided that they had been prepared in
accordance with that Regulation as it applied before
1 September 1986. Transitional provisions should be
laid down for imported sparkling wines and sparkling
wines produced in Spain and Portugal before 1 Septem-
ber 1986 in order to avoid difficulties in disposing of
such products. Those products should therefore be
permitted to be offered for sale for a transitional period
after that date, provided that their total sulphur dioxide
content complies with the Community provisions in
force before 1 September 1986.

Limits on the use of certain substances should also
to Annex IV to Regulation (EC)
be fixed, pursuant
No 1493/1999, and conditions should be laid down for
the use of some of them.

In the light of current technical and scientific knowledge
on the addition of lysozyme, in particular as regards the
quality and health characteristics of wine treated in this
way, definitive limits cannot be laid down at present for
this new treatment. It should not be allowed for the
moment and further trials should be conducted during
the forthcoming wine year.

(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 wines psr) and
certain table wines described by means of a geographical
indication or having an alcoholic strength of 13 % or
more. Some German, Spanish, French, Italian, Austrian
and United Kingdom wines in these categories normally
have a volatile acidity higher than that provided for in
abovementioned Annex V owing to the special methods
by which they are prepared and their high alcoholic
strength. In order that those wines may continue to be
prepared by the customary methods whereby they
acquire their characteristic properties, provision should
be made for a derogation from abovementioned
Annex V(B)(1) in their case.

(10) Article 44 of Council Regulation (EEC) No 337/79 (1), as
amended by Regulation (EEC) No 3307/85 (2), reduced
the maximum total sulphur dioxide content of wines
other than sparkling and liqueur wines and certain
quality wines by 15 mg per litre, with effect from
1 September 1986. To avoid difficulty in disposing of
wine as a result of this change in the production rules,
wine produced before that date in the Community, with
the exception of Portugal, was allowed to be offered
for direct human consumption after that date. That
authorisation also applied, for a transitional period of
one year from that date, to wine originating in third
countries or in Portugal, provided that its total sulphur
dioxide content complied with the Community rules or,
where applicable, the Spanish rules in force before
1 September 1986. Since there might still be stocks of
such wine, the measure in question should be extended.

(13)

In accordance with Annex V(D)(3) to Regulation (EEC)
No 1493/1999,
regions where
the wine-growing
addition of sucrose was traditionally practised in accor-
dance with legislation in force on 8 May 1970 should
be specified.

(14) The small size of

the wine-growing sector of

the
Grand Duchy of Luxembourg means that the competent
authorities can carry out systematic analytical checks of
all batches of products turned into wine. Declarations of
intention to enrich wine are not indispensable so long
as those conditions continue to apply.

(1) OJ L 54, 5.3.1979, p. 1.
(2) OJ L 367, 31.12.1985, p. 39.

(3) OJ L 54, 5.3.1979, p. 130.

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(15)

all

In accordance with Annex V(G)(5) to Regulation (EC)
No 1493/1999,
acidification and
enrichment,
deacidification operations must be notified to the com-
petent authorities. This also holds for quantities of sugar,
concentrated grape must and rectified concentrated
grape must held by the natural or legal persons undertak-
ing such operations. The purpose of such notification is
to allow the operations in question to be monitored.
Notifications must therefore be addressed to the com-
petent authority of the Member State on whose territory
the operation is to take place and must be as accurate as
possible. Where an increase in alcoholic strength is
involved, the competent authority must be notified in
sufficient time to carry out an effective check. In the case
of acidification and deacidification, a check after the
operation is sufficient. To simplify administrative pro-
it must therefore be possible to make such
cedures,
notification, except for the first notification in the wine
year, by updating records regularly verified by the
competent authority.

(16) Annex V(F)(1) to Regulation (EC) No 1493/1999 lays
down certain rules for the sweetening of wines. That
provision refers primarily to table wine but also applies
to quality wines psr by virtue of Annex VI(G)(2) to that
Regulation.

set

in Annex V(C)

(17) Sweetening must not lead to enrichment in excess of the
limits
(EC)
No 1493/1999. Special provision has been made to that
end in Annex V1(F)(1) to that Regulation. In addition,
checks are essential to ensure compliance with the
provisions in question.

to Regulation

(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 outwards
registers of products used in sweetening operations.

(22)

In order to prevent sucrose from being used to sweeten
liqueur wines, the use of rectified concentrated grape
must, in addition to concentrated grape must, should be
permitted.

(23)

‘Coupage’ is a widespread oenological practice and, in
view of
its use must be
regulated in order to prevent abuse.

its possible consequences,

(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
same zone, but from different geographical areas within
that zone, or from different vine varieties or harvest
years should therefore also be regarded as coupage
where the description of the resulting product mentions
the geographical origin, wine variety or harvest year.

(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.

(26) Article 42(6) of Regulation (EC) No 1493/1999 in prin-
ciple forbids the coupage of white table wine with red
table wine but provides for a derogation for areas where
that practice was traditional.

(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 supervisory authorities in writing.
However, this procedure may be simplified when an
undertaking carries out sweetening frequently or con-
tinuously.

(27) Under that derogation special detailed rules should be
laid down for Spain in line with the structure of the
wine-growing sector and consumer attitudes, which
change slowly.

(28)

In order to restrict the coupage of white and red table
wines to Spain, where it is necessary, it is vital to ensure
that wine produced by this practice cannot be consumed
outside that country.

(20) The purpose of such notifications is to allow the
operations in question to be monitored. Notifications
must therefore be addressed to the competent authority
of the Member State on whose territory the operation is
to take place, be as accurate as possible and reach the
competent authority prior to the operation.

(29) The Member States should be allowed to authorise the
use, for a limited time for experimental purposes, of
oenological practices and processes not provided for in
Regulation (EC) No 1493/1999.

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(30) Under Article 46(3) of Regulation (EC) No 1493/1999
methods of analysis must be adopted for establishing
the composition of the products covered by Article 1 of
that Regulation and rules must be laid down for
establishing whether those products have undergone
processes contrary to authorised oenological practices.

This code shall comprise the detailed rules for implementing
Regulation (EC) No 1493/1999, particularly those relating
to products intended for use in winemaking (Title I) and
oenological practices and processes authorised in the Com-
munity (Titles II and III).

(31) Annex VI(J)(1) to Regulation (EC) No 1493/1999 pro-
vides for an analytical test which is at least to measure
the factors, among those listed in point (J)(3) of that
Annex, enabling the quality wine psr concerned to be
distinguished.

(32) Uniform methods of analysis must be introduced to
ensure that the particulars on documents relating to the
products in question are accurate and comparable for
verification purposes. Such methods must
therefore
be compulsory for all commercial transactions and
verification procedures. However, in view of the control
requirements and the trade’s limited facilities, a small
number of usual procedures should continue to be
allowed for a limited period so that the requisite factors
can be determined rapidly and with reasonable accuracy.

by

down

(33) The Community methods for the analysis of wines were
laid
(EEC)
Commission
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.

Regulation

(34) Under Article 80 of Regulation (EC) No 1493/1999
measures may be adopted to facilitate the changeover to
the arrangements provided for in this Regulation. That
possibility should be used to protect traders holding
large stocks of certain products covered by that Regu-
lation from substantial losses.

(35) The measures provided for in this Regulation are in
accordance with the opinion of the Management Com-
mittee for Wine,

HAS ADOPTED THIS REGULATION:

Article 1

Purpose

Without prejudice to the general rules on foodstuffs, oenologi-
cal 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.

(1) OJ L 272, 3.10.1990, p. 1.

TITLE I

REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE
MUSTS

Article 2

Use of grapes of certain varieties

Grapes of varieties classified solely as table-grape varieties

1.
shall not be used in winemaking.

Notwithstanding Article 42(5) of Regulation (EC)
2.
No 1493/1999, grapes of varieties listed in Annex I hereto
may be used in the Community to prepare the products
covered by that provision.

Article 3

Use of certain products not possessing the natural
alcoholic strength by volume for the production of
sparkling wine, aerated sparkling wine and aerated semi-
sparkling wine

The years when, because of unfavourable weather conditions,
products from wine-growing zones A and B not possessing
the minimum natural alcoholic strength by volume laid down
for the relevant wine-growing zone may be used, under the
conditions laid down in Article 44(3) of Regulation (EC)
No 1493/1999, for the production of sparkling wine, aerated
sparkling wine and aerated semi-sparkling wine shall be as set
out in Annex II hereto.

Article 4

Use of grape must of certain vine varieties for the
preparation of quality sparkling wine of the aromatic
type and quality sparkling wine psr of the aromatic type,
and exceptions to such use

1.
The list of vine varieties producing grape must or grape
must in fermentation that must be used to constitute the cuvée
for preparing quality sparkling wines of the aromatic type and
quality sparkling wines psr of the aromatic type in accordance
with Annex V(I)(3)(a) and Annex VI(K)(10)(a) to Regulation
(EC) No 1493/1999 shall be as set out in Annex III(A) hereto.

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2.
The derogations referred to in Annex V(I)(3)(a) and
Annex VI(K)(10)(a) to Regulation (EC) No 1493/1999 regard-
ing the vine varieties and the products used to constitute the
cuvée shall be as laid down in Annex III(B) hereto.

— are obtained from grapes harvested in the following wine-
growing regions in the northern part of wine-growing
zone A:

TITLE II

OENOLOGICAL PRACTICES AND PROCESSES

CHAPTER I

RESTRICTIONS AND REQUIREMENTS PERTAINING TO THE
USE OF CERTAIN SUBSTANCES AUTHORISED FOR OENO-
LOGICAL PURPOSES

— Ahr,

— Rheingau,

— Mittelrhein,

— Mosel-Saar-Ruwer,

— Nahe,

— Rheinhessen,

— Rheinpfalz,

Article 5

— Moselle luxembourgeoise.

Restrictions on the use of certain substances

The substances authorised for oenological purposes listed in
Annex IV to Regulation (EC) No 1493/1999 may be used only
subject to the limits laid down in Annex IV hereto.

Article 9

Aleppo pine resin

Article 6

Polyvinylpolypyrrolidone

Polyvinylpolypyrrolidone, the use of which is provided for in
Annex IV(1)(p) and (3)(y) to Regulation (EC) No 1493/1999,
may be used only if it meets the requirements and purity
criteria set out in Annex V hereto.

Article 7

Calcium tartrate

Calcium tartrate, the use of which in assisting the precipitation
of tartar is provided for in Annex IV(3)(v) to Regulation (EC)
No 1493/1999, may be used only if it meets the requirements
set out in Annex VI hereto.

Article 8

Tartaric acid

Tartaric acid, the use of which for deacidification purposes is
provided for in Annex IV(1)(m) and Annex IV(3)(l) to Regu-
lation (EC) No 1493/1999, may be used only for products
that:

— are from the Elbling and Riesling vine varieties, and

the use of which is provided for in
Aleppo pine resin,
Annex IV(1)(n) to Regulation (EC) No 1493/1999, may be
used only to produce ‘retsina’ table wine. This oenological
practice may be carried out only:

— in the geographical territory of Greece,

— using grape must from grape varieties, areas of production
and wine-making areas as specified in the Greek pro-
visions in force at 31 December 1980,

— by adding 1 000 grams or less of resin per hectolitre of
the product used, before fermentation or, where the
actual alcoholic strength by volume does not exceed one
third of the overall alcoholic strength by volume, during
fermentation.

Greece shall notify the Commission in advance if it intends to
amend the provisions referred to in the second indent. If the
Commission does not respond within two months of such
notification, Greece may implement the planned amendments.

Article 10

Beta-glucanase

Beta-glucanase, the use of which is provided for in Annex
IV(1)(j) and (3)(m) to Regulation (EC) No 1493/1999, may be
used only if it meets the requirements set out in Annex VII
hereto.

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Article 11

Lactic bacteria

Article 14

Calcium phytate

the use of which is provided for

Lactic bacteria,
in
Annex IV(1)(q) and (3)(z) to Regulation (EC) No 1493/1999,
may be used only if they meet the requirements set out in
Annex VIII hereto.

Article 12

Ion exchange resins

The ion exchange resins which may be used in accordance
with Annex IV(2)(h) to Regulation (EC) No 1493/1999 shall be
styrene and divinylbenzene copolymers containing sulphonic
acid or ammonium groups. They must comply with the
requirements laid down in Council Directive 89/109/EEC of
21 December 1988 on the approximation of the laws of the
Member States relating to materials and articles intended to
come into contact with foodstuffs (1) and Community and
national provisions adopted in implementation thereof. In
addition, when tested by the method of analysis laid down in
Annex IX hereto, they must not lose more than 1 mg/l of
organic matter into any of the solvents listed. They must be
regenerated with substances permitted for use in the prep-
aration of foodstuffs.

These resins may be used only under the supervision of an
oenologist or technician and in installations approved by the
authorities of the Member States on whose territory they
are used. Such authorities shall
lay down the duties and
responsibility incumbent on approved oenologists and tech-
nicians.

Article 13

Potassium ferrocyanide

Potassium ferrocyanide, the use of which is provided for in
Annex IV(3)(p) to Regulation (EC) No 1493/1999, may be
used only under the supervision of an oenologist or technician
officially approved by the authorities of the Member State in
whose territory the process is carried out, the extent of whose
responsibility shall be fixed, if necessary, by the Member State
concerned.

After treatment with potassium ferrocyanide wine must con-
tain 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.

(1) OJ L 40, 11.2.1989, p. 38.

Calcium phytate, the use of which is provided for in Annex
IV(3)(p) to Regulation (EC) No 1493/1999, may be used only
under the supervision of an oenologist or technician officially
approved by the authorities of the Member State in whose
territory the process is carried out,
the extent of whose
responsibility shall be fixed, if necessary, by the Member State
concerned.

After treatment wine must contain traces of iron.

Supervision of the use of the product referred to in the first
paragraph shall be governed by the provisions adopted by the
Member States.

Article 15

DL-tartaric acid

DL-tartaric acid, the use of which is provided for in Annex
IV(3)(s) to Regulation (EC) No 1493/1999, may be used only
under the supervision of an oenologist or technician officially
approved by the authorities of the Member State in whose
territory the process is carried out,
the extent of whose
responsibility shall be fixed, if necessary, by the Member State
concerned.

Supervision of the use of the product covered by this Article
shall be governed by the provisions adopted by the Member
States.

Article 16

Electrodialysis treatment

Electrodialysis treatment, the use of which to ensure the
tartaric stabilisation of wine is provided for in Annex IV(4)(b)
to Regulation (EC) No 1493/1999, may be used only if it
meets the requirements set out in Annex X hereto. It shall be
used solely for table wine until 31 July 2001.

Article 17

Urease

Urease, the use of which to reduce the level of urea in wine is
(EC)
provided
No 1493/1999, may be used only if it meets the requirements
and purity criteria set out in Annex XI hereto.

in Annex IV(4)(c)

to Regulation

for

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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.

The following may be offered for direct human consump-

2.
tion until stocks are exhausted:

— wine, other than liqueur wines and sparkling wines,
produced in the Community, with the exception of
Portugal, before 1 September 1986, and

— wine, other than liqueur wines and sparkling wines,
originating in third countries or in Portugal and imported
into the Community before 1 September 1987,

provided that their total sulphur dioxide content on release to
the market for direct human consumption does not exceed:

(a) 175 milligrams per litre for red wines;

(b) 225 milligrams per litre for white and rosé wines;

(c)

notwithstanding (a) and (b) above, for wines with a
residual sugar content expressed as invert sugar of not
less than five grams per litre, 225 milligrams per litre for
red wines and 275 milligrams per litre for white and rosé
wines.

In addition, the following may be offered for direct human
consumption in the country of production and for export to
third countries until stocks are exhausted:

— wine produced in Spain before 1 September 1986, the
total sulphur dioxide content of which does not exceed
the maximum laid down by the Spanish provisions in
force before that date, and

— wine produced in Portugal before 1 January 1991, the
total sulphur dioxide content of which does not exceed
the maximum laid down by the Portuguese provisions in
force before that date.

3.
Sparkling wines originating in third countries and Portu-
gal and imported into the Community before 1 September
1987 may be offered for direct human consumption until
stocks are exhausted provided that their total sulphur dioxide
content does not exceed:

— 250 milligrams per litre for sparkling wines, and

— 200 milligrams per litre for quality sparkling wines.

In addition, the following may be offered for direct human
consumption in the country of production and for export to
third countries until stocks are exhausted:

— wine produced in Spain before 1 September 1986, the
total sulphur dioxide content of which does not exceed
the maximum laid down by the Spanish provisions in
force before that date, and

— wine produced in Portugal before 1 January 1991, the
total sulphur dioxide content of which does not exceed
the maximum laid down by the Portuguese provisions in
force before that date.

Article 20

Volatile acid content

The wines covered by exceptions regarding the maximum
volatile acid content in accordance with Annex V(B)(3) to
Regulation (EC) No 1493/1999 shall be as
in
Annex XIII hereto.

set out

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.

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TITLE II

Article 24

OENOLOGICAL PRACTICES

Enrichment of the cuvée for sparkling wines

CHAPTER I

ENRICHMENT

Article 22

Authorisation to use sucrose

The wine-growing regions where the use of sucrose is author-
ised pursuant
to Regulation (EC)
No 1493/1999 shall be as follows:

to Annex V(D)(3)

(a) wine-growing zone A,

(b) wine-growing zone B,

(c) wine-growing zone C, with the exception of vineyards in
Italy, Greece, Spain and Portugal and vineyards in the
French departments under jurisdiction of the courts of
appeal of:

— Aix-en-Provence,

— Nîmes,

— Montpellier,

— Toulouse,

— Agen,

— Pau,

— Bordeaux,

— Bastia.

However, enrichment by dry sugaring may be authorised
by the national authorities as an exception in the French
departments referred to above. France shall notify the Com-
mission and the other Member States forthwith of any such
authorisations.

In accordance with Annex V(H)(4) and (I)(5) and Annex
VI(K)(11) to Regulation (EC) No 1493/1999, each Member
State may authorise the enrichment of the cuvée at the place
of preparation of sparkling wines, provided that:

(a)

(b)

none of the constituents of the cuvée has previously
undergone enrichment;

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
the natural
wine-growing zone B, provided that
alcoholic strength by volume of each constituent is
at least 6 % vol.

— 2 % vol. for a cuvée comprising constituents from
wine-growing zones C I a, C I b), C II and C III,
provided that
the natural alcoholic strength by
volume of each constituent is at least 7.5 % vol., 8 %
vol., 8.5 % vol. and 9 % vol. respectively.

of Article 44(3)

The above limits shall be without prejudice to the
application
(EC)
No 1493/1999 to cuvées intended for the preparation of
sparkling wines as referred to in Annex I(15) to that
Regulation;

of Regulation

(e)

the method used is addition of sucrose, of concentrated
grape must or of rectified concentrated grape must.

Article 23

Article 25

Enrichment in the event of exceptionally unfavourable
weather conditions

The years during which an increase in the alcoholic strength
by volume as referred to in Annex V(C)(3) to Regulation (EC)
No 1493/1999 may be authorised in accordance with the
procedure laid down in Article 75 of that Regulation because of
exceptionally unfavourable weather conditions in accordance
that Annex, and the wine-growing
with point
zones, geographical regions and varieties concerned, where
applicable, shall be as set out in Annex XIV hereto.

(C)(4) of

Administrative rules applicable to enrichment

1.
Notifications as referred to in Annex V(G)(5) to Regu-
lation (EC) No 1493/1999 relating to operations to increase
alcoholic strength shall be made by the natural or legal persons
carrying out the operations concerned and in compliance
with suitable time limits and control conditions set by the
competent authority of the Member State on whose territory
the operation takes place.

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Notifications as referred to in paragraph 1 shall be made

2.
in writing and shall include the following information:

Notifications as referred to in paragraph 1 shall be made

2.
in writing and shall include the following information:

— the name and address of the person making the notifi-

cation,

— the name and address of the person making the notifi-

cation,

— the place where the operation is to be carried out,

— the type of operation involved,

— the date and time when the operation is to commence,

— the place where the operation took place.

— the description of the product undergoing the operation,

— the process used for the operation, with details of the

type of product to be used.

However, Member States may allow prior notifications
3.
covering several operations or a specified period to be sent to
the competent authorities. Such notifications shall be accepted
only if the person making the notification keeps a written
record of each enrichment operation as provided for in
paragraph 6 and of the information required by paragraph 2.

4. Where the person concerned is prevented by reasons of
force majeure from carrying out the notified operation in due
time, Member States shall specify the conditions under which
that person is to submit a new notification to the competent
authority so that the necessary checks can be carried out.

They shall notify such provisions in writing to the Commission.

Notifications as referred to in paragraph 1 shall not be

5.
required in the Grand Duchy of Luxembourg.

The particulars

relating to operations

6.
to increase
alcoholic strength shall be entered in the records immediately
after the operation is completed,
in accordance with the
provisions adopted pursuant to Article 70 of Regulation (EC)
No 1493/1999.

In cases where prior notifications covering several operations
do not indicate the date and time when the operations are to
commence, an entry must also be made in the records before
each operation commences.

CHAPTER II

ACIDIFICATION AND DEACIDIFICATION

The particulars relating to each acidification and deacidi-
3.
fication operation shall be entered in the records in accordance
with the provisions adopted pursuant to Article 70 of Regu-
lation (EC) No 1493/1999.

CHAPTER III

COMMON RULES APPLICABLE TO ENRICHMENT, ACIDIFI-
CATION AND DEACIDIFICATION

Article 27

Acidification and enrichment of one and the same product

The cases where acidification and enrichment of one and the
same product within the meaning of Annex I to Regulation
(EC) No 1493/1999 are permitted in accordance with
Annex V(E)(7) thereto shall be decided in accordance with the
procedure laid down in Article 75 of that Regulation and shall
be as set out in Annex XV hereto.

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 apply to the whole operation concerned.

Article 26

Article 29

Administrative rules applicable to acidification and
deacidification

Derogation from the dates laid down for enrichment,
acidification and deacidification

1.
In the case of acidification and deacidification, operators
shall make notifications as referred to in Annex V(G)(5) to
Regulation (EC) No 1493/1999 not later than the second day
following the first operation carried out in any wine year. Such
notifications shall be valid for all operations in that wine year.

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.

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CHAPTER IV

SWEETENING

Article 30

(ii)

the quantity and the total and actual alcoholic
strengths of the grape must or the quantity and
density of the concentrated grape must to be added,
as the case may be,

(iii)

the total and actual alcoholic strengths of the table
wine or quality wine psr after sweetening.

Technical rules applicable to sweetening

The sweetening of table wines and quality wines psr shall be
authorised only at the production and wholesale stages.

4.
The persons referred to in paragraph 1 shall keep goods
inwards and outwards registers showing the quantities of grape
must or concentrated grape must which they are holding for
sweetening operations.

Article 31

Administrative rules applicable to sweetening

1.
Any natural or legal person intending to carry out a
sweetening operation shall notify the competent authority of
the Member State on whose territory the operation is to take
place.

2.
Notifications shall be made in writing and must reach
the competent authority at least 48 hours before the day on
which the operation is to take place.

However, where an undertaking frequently or continuously
carries out sweetening operations, Member States may allow a
notification covering several operations or a specified period
to be sent to the competent authorities. Such notification shall
be accepted only on condition that the undertaking keeps a
written record of each sweetening operation and records the
information required by paragraph 3.

3.

(a)

Notifications shall include the following information:

in accordance
for sweetening operations carried out
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,

Article 32

Sweetening of certain imported wines

imported wines as

The sweetening of
referred to in
to Regulation (EC) No 1493/1999 shall be
Annex V(F)(3)
subject to the conditions laid down in Articles 30 and 31 of
this Regulation.

Article 33

Specific rules applicable to the sweetening of liqueur
wines

1.
Sweetening under the conditions laid down in the second
indent of Annex V(J)(6)(a) to Regulation (EC) No 1493/1999
shall be authorised for ‘vino generoso de licor’ as defined in
Annex VI(L)(11) to that Regulation.

2.
Sweetening under the conditions laid down in the third
indent of Annex V(J)(6)(a) to Regulation (EC) No 1493/1999
shall be authorised for Madeira quality liqueur wine psr.

CHAPTER V

COUPAGE

Article 34

Definition

1.
‘Coupage’ within the meaning of Article 46(2)(b) of
Regulation (EC) No 1493/1999 means: the mixing together of
wines or musts coming from:

(a)

different States,

(b) different wine-growing zones in the Community within
(EC)
the meaning
No 1493/1999 or different production zones in a third
country,

to Regulation

of Annex III

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(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.

The following shall be regarded as different categories of

2.
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.

(a)

The following processes shall not be regarded as coupage:

the addition of concentrated grape must or of rectified
concentrated grape must to increase the natural alcoholic
strength of the product concerned;

(b)

the sweetening,

— of a table wine,

— of a quality wine psr where the sweetener comes
from the specified region whose name it bears or is
rectified concentrated grape must,

(c)

the production of a quality wine psr in accordance with
traditional practices as referred to in Annex VI(D)(2) to
Regulation (EC) No 1493/1999.

The result of mixing fresh grapes, grape must, grape
2.
must
in fermentation,
in fermentation or new wine still
where any of those products does not possess the required
characteristics for obtaining table wine or wine suitable for
yielding table wine, with products suitable for yielding such
wines or with table wine, shall not be considered to be table
wine or wine suitable for yielding table wine.

3. Where coupage takes place and subject to the following
paragraphs, the only products which may be considered to be
table wines shall be those resulting from coupage of table
wines with each other or coupage of table wines with wines
suitable for yielding table wines, provided that such wines
suitable for yielding table wines have a total natural alcoholic
strength by volume not exceeding 17 % vol.

4. Without prejudice to Article 44(7) of Regulation (EC)
No 1493/1999 and Article 36 of this Regulation, coupage of
a wine suitable for yielding a table wine with:

(a)

a table wine may yield a table wine only if the operation
is carried out in the wine-growing zone where the wine
suitable for yielding a table wine has been produced;

(b)

another wine suitable for yielding a table wine may yield
a table wine only if:

— the second wine suitable for yielding a table wine
has been produced in the same wine-growing zone
and

— the operation is carried out in the same wine-

growing zone.

Coupage of a grape must or a table wine which has
5.
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

Article 35

General rules applicable to coupage

Specific rules applicable to coupage of white wines and
red wines in Spain

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

42(6)

Pursuant

to Article

of Regulation

1.
(EC)
No 1493/1999, coupage of a wine suitable for yielding a white
table wine or of a white table wine with a wine suitable for
yielding a red table wine or with a red table wine shall be
permitted in Spain until 31 July 2005, provided that the
product obtained has the characteristics of a red table wine.

— 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.

Spanish red and rosé table wines resulting from coupage
2.
as referred to in paragraph 1 may not be traded with other
Member States or exported to third countries.

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3.
For the purposes of paragraph 2, the competent authority
designated by Spain shall guarantee the origin of Spanish red
and rosé table wines by affixing a stamp in the box reserved
for official comments on the document provided for in Article
70 of Regulation (EC) No 1493/1999, preceded by the words
‘wine not produced by white/red coupage’.

CHAPTER VII

REQUIREMENTS APPLICABLE TO AGEING

Article 40

Ageing of certain liqueur wines

CHAPTER VI

ADDITION OF OTHER PRODUCTS

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.

Article 37

TITLE III

Addition of distillate to liqueur wines and certain quality
liqueur wines psr

EXPERIMENTAL USE OF NEW OENOLOGICAL PRAC-
TICES

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 41

General rules

Article 38

Addition of other products to, and use of grape must in
the preparation of, certain quality liqueur wines psr

1.
The list of quality liqueur wines psr preparation of which
involves the use of grape must or a mixture thereof with
wine in accordance with Annex V(J)(1) to Regulation (EC)
No 1493/1999 shall be as set out in Annex XVIII(A) hereto.

The list of quality liqueur wines psr to which the
2.
products referred to in Annex V(J)(2)(b) to Regulation (EC)
No 1493/1999 may be added shall be as set out in Annex
XVIII(B) hereto.

Article 39

Addition of alcohol to semi-sparkling wine

Pursuant to Article 42(3) of Regulation (EC) No 1493/1999,
the addition of alcohol to semi-sparkling wine shall not lead
to an increase of more than 0,5 %/vol. in the total alcoholic
strength by volume of the semi-sparkling wine. Alcohol may
only be added in the form of expedition liqueur and provided
that such a method is allowed under the regulations in force
in the producer Member State and that such regulations have
been communicated to the Commission and to the other
Member States.

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 require-
ments laid down in Article 42(2) of Regulation (EC)
No 1493/1999,

— such practices and processes are applied to quantities
not exceeding 50 000 hectolitres per year for any one
experiment,

— the products obtained are not sent outside the Member
State on whose territory the experiment was conducted,

— the Member State concerned informs the Commission
and the other Member States at the beginning of the
experiment of the terms of each authorisation.

‘Experiment’ means an operation or operations carried out in
the context of a well-defined research project with a single
experimental protocol.

2.
Before the end of the period referred to in paragraph 1,
the Member State concerned shall forward to the Commission
a report on the authorised experiment and the Commission
shall notify the other Member States of the results thereof.
Depending on these results, the Member State concerned may
apply to the Commission for authorisation to continue the
experiment, possibly with a larger quantity than in the original
experiment, for a further maximum period of three years. The
Member State shall submit an appropriate dossier in support
of its application.

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The Commission, acting in accordance with the pro-
3.
cedure
laid down in Article 75 of Regulation (EC)
No 1493/1999, shall decide on the application referred to in
paragraph 2. At the same time, it may decide to allow the
experiment to be continued in other Member States under the
same terms.

At the end of the period referred to in paragraph 1 or,
4.
where applicable, paragraph 2, and after gathering all the
information on the experiment, the Commission may,
if
appropriate, submit to the Council a proposal for definitive
authorisation of the oenological practice or process covered
by the experiment.

2.
Such products may not be held without legitimate cause
by producers or traders and they may be moved only to
distilleries, vinegar factories, establishments using them for
industrial purposes or products or elimination plants.

3. Member States may have denaturing agents or indicators
added to wines as referred to the preceding paragraph in order
to make them more easily identifiable. Where justified, they
may also prohibit the uses provided for in paragraph 1 and
have the products eliminated.

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 pro-
vided that it complies with the Community or national rules
in force prior to that date.

Article 43

Requirements for distillation, movement and use of
(EC)
products

complying with Regulation

not

Article 44

Repeal

(EEC)

Regulations

No 305/86,

No 1972/78,
1.
No 2394/84,
No 2094/86,
No 2202/89, No 2240/89, No 3220/90 and No 586/93 and
Regulations (EC) No 3111/93 and No 1128/96 are hereby
repealed.

No 1618/70,
No 1888/86,

2.
Regulation (EEC) No 2676/90 shall apply to products
covered by Regulation (EC) No 1493/1999. Parts 1(5), 3(5),
5(3.2), 12(3), 16(3), 18(3), 23(3), 25(2.3), 26(3), 27(3), 30(3),
37(3) and 40(1.4) of
the Annex to Regulation (EEC)
No 2676/90 are hereby repealed from 1 August 2001.

No 1493/1999 or with this Regulation

Article 45

1.
Products which, pursuant to Article 45(1) of Regulation
(EC) No 1493/1999, may not be offered or supplied for direct
human consumption shall be destroyed. However, Member
States may authorise the use of certain products the character-
istics of which they shall determine, by distilleries or vinegar
factories or for industrial purposes.

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.

Done at Brussels, 24 July 2000.

For the Commission

Franz FISCHLER

Member of the Commission

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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

(p. m. )

(Article 2 of this Regulation)

ANNEX II

Years 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

(p. m. )

(Article 3 of this Regulation)

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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

`(cid:243)ı·æ(cid:244)ØŒ(cid:239) (Assyrtiko)

Bourboulenc B

Brachetto N

Clairette B

Colombard B

Freisa N

Gamay N

Gewuerztraminer Rs

Giro` N

ˆºıŒ(cid:229)æı·ŁæÆ (Glykerythra)

Huxelrebe

Macabeu B

All the malvoisies

Mauzac blanc and rosé

Monica N

(cid:204)(cid:239)(cid:243)(cid:247)(cid:239)(cid:246)Ø·º(cid:229)æ(cid:239) (Moschofilero)

Mueller-Thurgau B

All the muscatels

Parellada B

Perle B

Piquepoul B

Poulsard

Prosecco

(cid:209)(cid:239)(cid:228)(cid:231)·(cid:244)(cid:231)(cid:242) (Roditis)

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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 for preparing quality sparkling wines of the aromatic type and
quality sparkling wines psr of the aromatic type

Notwithstanding Annex VI(K)(10)(a), quality sparkling wines psr of the aromatic type may be produced by using as
constituents of the cuvée wines obtained from grapes of the ‘Prosecco’ vine variety harvested in the specified regions
of the designations of origin Conegliano-Valdobbiadene and Montello e Colli Asolani.

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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.

Substance

Use with fresh grapes, grape must,
in fermentation, grape
grape must
must in fermentation obtained from
raisined grapes, concentrated grape
in fer-
must and new wine still

mentation

Use with grape must
in fermentation
intended for direct human consumption as
such, wine suitable for producing table
wine, table wine, sparkling wine, aerated
sparkling wine, semi-sparkling wine, aer-
ated semi-sparkling wine, liqueur wine and
quality wines psr

Preparations of yeast cell wall

40 g/hl

40 g/hl

Carbon dioxide (1)

L-ascorbic acid (1)

Citric acid (1)

Metatartaric acid

Copper sulphate

maximum content in wine thus treated:
2 g/l

150 mg/l

maximum content in wine thus treated:
1 g/l

100 mg/l

1 g/hl provided the copper content of
the product thus treated does not exceed
1 mg/l

Charcoal for oenological use

100 g dry weight per hl

100 g dry weight per hl

Nutritive salts: diammonium phos-
phate or ammonium sulphate

0.3 g/l (expressed in salt) (2)

0.3 g/l (expressed in salt) for the prep-
aration of sparkling wine

Ammonium sulphite or ammonium 0.2 g/l (expressed in salt) (2)
bisulphite

Growth factors:
form of thiamine hydrochloride

thiamine in the

0.6 mg/l (expressed in thiamine)

0.6 mg/l (expressed in thiamine) for the
preparation of sparkling wine

Polyvinylpolypyrrolidone

80 g/hl

Calcium tartrate

Calcium phytate

80 g/hl

200 g/hl

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.

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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.

Light powder, white to cream-coloured.

Insoluble in water and organic solvents.

Insoluble in strong mineral acids and alkalis.

CHARACTERISTICS

TESTS

1.

LOSS ON DRYING

Less than 5 % in the following conditions:

Place 2 g of PVPP in a silica capsule with a diameter of 70 mm; dry in oven at 100 to 105 °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 pure sulphuric acid (AR quality) and 10 ml of pure nitric acid (AR quality)
and heat gradually. When the mixture begins to turn brown, add a small quantity of nitric acid and continue to
heat. Continue in this way until the liquid remains colourless and the flask fills with white SO3 fumes. Leave to
cool, take up in 10 ml of water and reheat to dispel the nitrous vapours until white fumes are obtained. This
operation is repeated a second time; after taking up a third time, bring to the boil for a few seconds, cool and
make up to 40 ml with water.

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Reagents (AR quality)

1.

Concentrated arsenic solution (100 mg of arsenic per litre)

Weigh exactly 0.132 g of arsenous anhydride, previously dried at 100 °C, into a 500 ml conical flask.
Add 3 ml of sodium hydroxide and 20 ml of water. Shake until dissolved. Neutralize the arsenous liquor
with 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 the
excess bromine, transfer to a 1 000 ml volumetric flask and make up to quantity with distilled water.

2.

Diluted arsenic solution (1 mg of arsenic per litre)

Mix 10 ml of concentrated arsenic solution (100 mg per litre) with distilled water to make up 1 000 ml.
1 ml of this solution contains 1/1 000 mg of arsenic.

3.

Lead acetate cotton

Immerse absorbent cotton in a 5 % (w/v) lead acetate solution to which 1 % acetic acid has been added.
Drain the cotton and leave to dry in the air. Keep in a well-sealed bottle.

4.

Absorbent cotton dried in an oven at 100 °C

Keep in a well-sealed bottle.

5. Mercuric bromide paper

Place an alcoholic solution of mercuric bromide (5 %) in a rectangular basin. Immerse 80 g/m2 white
filter paper, cut into pieces of 15 × 22 cm and folded in two, in the solution. Drain the paper and leave to
dry in a dark place hung over a non-metallic line. Cut at 1 mm away from the fold and 1 cm from lower
edges. Cut the paper into 15 × 15 mm squares; keep in a well-sealed bottle, covered with black paper.

6.

Stannous chloride solution

Cold attack 20 g of pure tin shot (analytical quality) with 100 ml of pure hydrochloric acid, d = 1.19.
Keep in the presence of metallic tin in an airtight bottle with valve stopper.

7.

Potassium iodide solution

Potassium chloride

Water to make up

10 g

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 (HNO3). It should not leave a
fixed residue of more than 0.0001 %. It may not contain lead detectable with dithizone, or more than
1 millionth of chlorine ion, 2 millionths of sulphuric ion, 2 millionths of orthophosphoric ion or one
hundred millionth of arsenic.

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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 (H2SO4). It should
not leave a fixed residue of more than 0.0005 %. It may not contain more than 2 millionths of heavy
metals, 1 millionth of iron, 1 millionth of chlorine ion, 1 millionth of nitric ion, 5 millionths of
ammonium ion or 2 hundred millionths of arsenic.

10. 20 % (v/v) diluted sulphuric acid solution (36 g H2SO4 per 100 ml)

Mix 200 ml of pure sulphuric acid (AR quality) with distilled water to make up 1 000 ml.

11. Platinized zinc

Pure zinc, free of arsenic, in shot or cylinder form. Platinize the zinc by placing it in a cylindrical flask
and covering it with a 1/20 000 platinum chloride solution. After two hours of contact, wash the zinc
with distilled water, drain the platinized zinc 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 mercuric bromide paper. Check also that 1(cid:236)g of
arsenic used as indicated below leaves 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 tapered and pierced by a lateral hole (anti-entrainment device). The
upper edge has a ground flat surface perpendicular to the tube’s axis. A second glass tube with the same internal
diameter and 30 mm in length with an upper edge having a ground flat surface like the first tube may be
attached to the former and secured by two coil springs or rubber rings.

Procedure

In the outlet tube, at position A, place a plug of dry absorbent cotton, then a plug of lead acetate cotton.

Place a square of mercuric bromide paper between the two parts of the outlet tube at B and join the two parts
of the tube.

Place 40 ml of sulphuric liquid, two drops of tin chloride solution and 5 ml of potassium iodide solution in the
flask. Leave for 15 minutes. Add 5 g of platinized zinc and immediately seal the flask with the tube prepared in
advance.

Allow the emission to continue until exhausted (at least two hours). Take the apparatus apart, immerse the
square of mercuric bromide paper in 10 ml of potassium iodide solution for half an hour, shaking occasionally;
rinse generously and leave to dry.

The yellow or brown stain must be invisible, or paler than the stain obtained in a parallel test carried out with
1 ml of arsenic solution at 1(cid:236)g per ml, to which 4.5 ml of pure sulphuric acid are added and made up to 40 ml
with water, to which two drops of stannous chloride and 5 ml of 10 % potassium iodide solution are then
added.

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4.

HEAVY METALS

Expressed as lead, less than 20 ppm in the following conditions:

After weighing, dissolve the ash in 1 ml of pure hydrochloric acid and 10 ml of distilled water. Heat to dissolve.
Make up to 20 ml with distilled water. 1 ml of this solution contains the mineral matter of 0.10 g of PVPP.

Place 10 ml of ash solution in a 160 × 16 test tube with 2 ml of a 4 % pure sodium fluoride solution, 0.5 ml of
pure ammonium, 3 ml of water, 0.5 ml of pure acetic acid and 2 ml of hydrogen sulphide saturated aqueous
solution.

No precipitation should take place. If a brown colour is produced, it should be less than the colour produced
by the reference, prepared as follows:

Place 2 ml of a solution containing 0.01 g of lead (Pb) in 1 l (10 mg Pb per litre), 15 ml of water, 0.5 ml of 4 %
(m/v) sodium fluoride, 0.5 ml of pure acetic acid and 2 ml of hydrogen sulphide saturated aqueous solution in
a 160 × 16 test tube. The tube contains 20(cid:236)g of lead

Note:

At this concentration, the lead sulphide precipitates only in an acetic medium. Precipitation can be obtained in
the presence of only 0.05 ml of hydrochloric acid for 15 ml, but this concentration is too delicate to be
achieved exactly in practice.

If the 0.5 ml of acetic acid were replaced by 0.5 ml of hydrochloric acid, only copper, mercury, etc. would be
precipitated.

Any iron present, generally in the 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
hydrogen sulphide more slowly.

This quantity is sufficient to complex 1 mg of iron (III). Increase the quantity of sodium fluoride if more iron is
present.

For products containing calcium, filtration is required after the fluoride is added.

5.

TOTAL NITROGEN

Between 11 and 12.8 % under the following conditions:

Apparatus

A.

The apparatus is made up of:

1.

2.

3.

4.

5.

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

An extension C to collect the spent liquid from the bubbler B.

A 500 ml bubbler B with an inclined neck; the entry tube should reach the lower part of the flask.
The exit tube is fitted with an anti-entrainment ball which constitutes the upper part of the bubbler.
A tap-funnel E for introduction of the liquid to be treated and the alkaline solution.

A vertical condenser, 30 to 40 cm in length, with a fine-necked bulb at the end.

A 250 ml conical flask to collect the distillate.

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B.

A 300 ml egg-shaped mineralization flask with a long neck.

Substances required:

Pure sulphuric acid

Mineralization catalyst

30 % (m/m) sodium hydroxide

40 % (m/v) pure boric acid solution

0.1 N hydrochloric acid solution

A mixed indicator of bromocresol green and methyl red.

The heating vessel must be filled with water acidulated with 1/1 000 sulphuric acid. This liquid should be
boiled before each operation, with the purge valve P open to dispel CO2.

Procedure

Place approximately 0.20 g of PVPP, weighed exactly, in the mineralization flask. Add 2 g of mineralization
catalyst and 15 ml of pure sulphuric acid.

Heat over a naked flame, with the neck of the flask inclined, until the solution is colourless and the sides of the
flask are free of carbonized substances.

After cooling, dilute with 50 ml of water and cool further; place this liquid in the bubbler B via filter E; next
add 40 to 50 ml of 30 % sodium hydroxide, to obtain full alkalinization of the liquid and drive off the ammonia
with the steam, collecting the distillate in 5 ml of boric acid solution placed in advance in the conical receiver
flask with 10 ml of water, with the end of the bulb immersed in the liquid. Add one or two drops of mixed
indicator and collect 70 to 100 ml of distillate.

Titrate the distillate with the 0.1 N hydrochloric acid solution until the indicator turns pinkish violet.

1 ml of 0.1 N hydrochloric acid solution corresponds to 1.4 mg of nitrogen.

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 2.5(cid:236), then on a filter screen with a porosity of 0.8(cid:236). The residue left by
evaporating the filtrate over a water bath until dry must be less than 50 mg.

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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

Ethanol

Water to make up volume to

3 g

10 ml

100 ml

Leave for 24 hours. Filter on a filter screen with a porosity of 2.5(cid:236), then on a filter screen with a porosity of
0.8(cid:236). Concentrate the filtrate over a water bath. Finish evaporation over the water bath in a 70 mm diameter
tared silica capsule. The dry residue remaining after evaporation must be less than 10 mg, taking account of
any residue left by the evaporation of 500 ml of the acetic acid-ethanol mixture.

8.

EFFECTIVENESS OF PVPP IN RELATION TO THE ADSORPTION OF PHENOLIC COMPOUNDS

The percentage of activity determined in the following conditions must be 30 % or above.

A. Reagents:

1.

2.

0.1 N sodium hydroxide solution.

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.

Close the flask and shake for five minutes.

Pour the mixture, heated to 25 °C, into a Buchner funnel fitted with a filter connected to a 250 ml
flask; wait for it to empty until enough filtrate has been obtained to take a 50 ml sample (the filtrate
must be clear).

Pipette 50 ml of the filtrate into a 250 ml conical flask.

Determine the neutralization point with phenophthalein, using a 0.1 N soda solution and note the
volume Vs.

4.

5.

6.

7.

8.

Titrate 50 ml of salicylic acid as reference in the same way and note the volume Vb.

C.

Calculation:

percentage activity =

Vb − Vs
Vb

× 100

Note:

All the limits fixed in points 2 to 8 refer to the dry matter.

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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 ı`m (= type G 4) into a 250 ml conical flask. Wash the residue with 100 ml of water, add 500 mg of
sodium acetate to the combined filtrates and titrate with 0.1 N iodine until the colour of the iodine no longer
fades. Add an additional 3.0 ml of 0.1 N iodine, allow to stand for 10 minutes and titrate the excess iodine
with 0.1 N sodium thiosulphate, adding 3 ml of starch TS as the end point is approached. Perform a blank
determination. Not more than 0.72 ml of iodine is consumed, corresponding to not more than 0.1 %
vinylpyrrolidone.

10.

FREE N,N’-DIVINYLIMIDAZOLE - NOT MORE THAN 2 MG/KG

Principle

Free N,N’-divinylimidazolidone migrating from insoluble PVP into a solvent (acetone) is determined by capillary
column gas chromatography.

Internal standard solution

Dissolve 100 mg of heptanoic acid nitrile (oenanthic acid nitrile) weighed out to within 0,1 mg in 500 ml of
acetone.

Preparation of the specimen

Weigh out about 2 to 2.5 g of the polymer to within 0.2 mg into a 50 ml conical flask. Using a pipette, add
5 ml of internal standard solution. Next, run in about 20 ml of acetone. Shake the mixture for four hours or let
it equilibrate for at least 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 of this solution into another 50 ml calibration flask, make up to
50 ml with acetone. Transfer 2 ml of this solution to another flask, add 5 ml of the internal standard solution
(see above) and make up to 25 ml with acetone.

Gas chromatography conditions

— Column:

capillary (fused silica) ‘DB-Wax’ (cross-linked Carbowax 20 M),
length 30 m, internal diameter 0.25 mm, film thickness 0.5(cid:236)m

— Column oven temp.:

programmed, 140 °C to 240 °C, 4 °C/minute

— Injector:

—Detector:

split injector, 220 °C
split effluent 30 ml/min

thermoionic detector (optimised in accordance with maker’s
instructions), 250 °C

— Carrier gas:

Helium, 1 bar (overpressure)

— Amount injected:

1(cid:236)l 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 %.

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Calculation of the calibration factor

WD · ASt
· AD
WSt

= amount of N,N’-divinylimidazolidone taken (mg)

= amount of internal standard (mg)

= area of peak for internal standard

= area of peak for N,N’-divinylimidazolidone

f =

WD

WSt

ASt

AD

Calculation of the content of N,N-divinylimidazolidone

CD =

CD

f

AD

WSt

ASt

WS

1 000 · f · AD · WSt

ASt

. Ws

(mg/kg)

= concentration of N,N’-divinylimidazolidone (mg/kg)

= calibration factor

= area of peak for N,N’-divinylimidazolidone

= amount of internal standard added to the sample (mg)

= area of peak of internal standard

= amount of specimen taken (g)

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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 potassium hydrogen tartrate and calcium tartrate concentrations.

REQUIREMENTS

— The maximum dose is fixed in Annex IV to this Regulation

— Where calcium tartrate is added, the wine must be shaken and cooled and the crystals formed must be separated

by physical processes.

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L 194/27

ANNEX VII

Requirements for beta-glucanase

(Article 10 of this Regulation)

International code for beta-glucanase: E.C. 3-2-1-58

Beta-glucan hydrolase (breaking down the glucan in Botrytis cinerea)

Origin: Trichoderma harzianum

Area of application: breaking down the beta-glucans present in wines, in particular those produced from
botrytised grapes

1.

2.

3.

4.

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

Heavy metals

Pb:

As:

Total coliforms:

Escherichia coli

Salmonella spp:

Aerobic count:

Less than 10 %

Less than 30 ppm

Less than 10 ppm

Less than 3 ppm

Absent

Absent in 25 g sample

Absent in 25 g sample

Less than 5 x 104 cells/g

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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 103 per gram of powder or per millilitre;

— the total yeast content must be less than 103 per gram of powder or per millilitre;

— the mould content must be less than 103 per 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.

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The manufacturer must indicate the date on which the product left the factory.

DATE OF PRODUCTION

The manufacturer must indicate instructions for use or the reactivation method.

USE

The storage conditions must be clearly marked on the label.

PRESERVATION

— lactic bacteria: medium A(1), B(2) or C(3) with the utilisation method for the strain as indicated by the producer,

METHODS OF ANALYSIS

— aerobic bacteria: Bacto-Agar medium,

— yeasts: Malt-Wickerham medium,

— mould: Malt-Wickerham or Czapeck medium.

Medium A

Yeast extract

Meat extract

Trypsic peptone

Sodium acetate

Ammonium citrate

Tween 80

Manganous sulphate

Magnesium sulphate

Glucose

Water to make up

pH

Medium B

Tomato juice

Difco-yeast extract

Peptone

L-malic acid

Tween 80

Manganous sulphate

Magnesium sulphate

Water to make up

pH

5 g

10 g

15 g

5 g

2 g

1 g

0.050 g

0.200 g

20 g

1 000 ml

5.4

250 ml

5 g

5 g

3 g

1 drop

0.050 g

0.200 g

1 000 ml

4.8

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Medium C

Glucose

Tryptone Difco

Peptone Difco

Liver extract

Tween 80

5 g

2 g

5 g

1 g

0.05 g

Tomato juice diluted 4,2 times filtered with
Whatman No 1

pH

1 000 ml

5.5

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L 194/31

ANNEX IX

Determination of the loss of organic matter from ion exchange resins

(Article 12 of this Regulation)

1.

SCOPE AND AREA OF APPLICATION

The method determines the loss of organic matter from ion exchange resins.

2.

DEFINITION

The loss of organic matter from ion exchange resins. The loss of organic matter is determined by the method
specified.

3.

PRINCIPLE

Extracting solvents are passed through prepared resins and the weight of organic matter extracted is determined
gravimetrically.

4.

REAGENTS

All reagents should be of analytical quality.

Extracting solvents.

4.1. Distilled water or de-ionised water of equivalent purity.

4.2. Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute ethanol with 85 parts of water (4.1l).

4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of glacial acetic acid with 95 parts of water (4.1).

5.

APPARATUS

5.1.

Ion exchange chromatography columns.

5.2. Measuring cylinders, capacity 2 l.

5.3. Evaporating dishes capable of withstanding a muffle furnace at 850 °C.

5.4. Drying oven, thermostatically controlled at 105 ± 2 °C.

5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C.

5.6. Analytical balance, accurate to 0,1 mg.

5.7. Evaporator, hot plate or infra-red evaporator.

6.

PROCEDURE

6.1. Add to each of three separate ion exchange chromatography columns (5.1) 50 ml of the ion exchange
resin to be tested, washed and treated in accordance with the manufacturer’s directions for preparing
resins for use with food.

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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, pass only solvents 4.1 and 4.2
through the columns prepared for this purpose.

6.3. Evaporate the three eluates over a hot plate or with an infra-red evaporator (5.7) in separate evaporating
dishes (5.3) which have been previously cleaned and weighed (m0). Place the dishes in an oven (5.4) and
dry to constant weight (m1).

6.4. After recording the constant weight (6.3), place the evaporating dish in the muffle furnace (5.5) and ash

to constant weight (m2).

6.5. Calculate the organic matter extracted (7.1). If the result is greater than 1 mg/l, carry out a blank test on

the reagents and recalculate the weight of 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:

where m1 and m2 are expressed in grams.

500 (m1 – m2)

The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by:

where m1, m2, m3 and m4 are expressed in grams.

500 (m1 – m2 – m3 + m4)

7.2. The difference in the results between two parallel determinations carried out on the same sample must

not exceed 0.2 mg/l.

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ANNEX X

Requirements for electrodialysis treatment

(Article 15 of this Regulation)

The purpose is to obtain tartaric stability of the wine with regard to potassium hydrogen tartrate and calcium tartrate
(and other calcium salts) by extraction of ions in supersaturation in the wine under the action of an electrical field
and 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 character-

istics of the wine. They must meet the following requirements:

— they must be manufactured according to good manufacturing practice from substances authorised
for the manufacture of plastic materials intended to come into contact with foodstuffs as listed in
Annex II to Commission Directive 90/128/EEC (1);

— the user of the electrodialysis equipment must show that the membranes used meet the above

requirements and that any replacements have been made by specialised personnel;

— they must not release any substance in quantities endangering human health or affecting the taste

or smell of foodstuffs and must meet the criteria laid down in Directive 90/128/EEC;

— their use must not trigger interactions between their constituents and the wine liable to result in the

formation of new compounds that may be 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
from them.

The experimental method recommended is as follows:

The simulant is a water-alcohol solution buffered to the pH and conductivity of the wine. Its composition
is as follows:

— absolute ethanol: 11 l,

— potassium hydrogen tartrate: 380 g,

— potassium chloride: 60 g,

— concentrated sulphuric acid: 5 ml,

— distilled water: to make up 100 litres.

(1) OJ L 75, 21.3.1990, p. 19. Last amended by Directive 1999/91/EC (OJ L 330, 4.12.1999, p. 41).

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This solution is used for closed circuit migration tests on an electrodialysis stack under tension (1 volt/cell),
on the basis of 50 l/m2 of 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
an approved laboratory. The content in the simulant of all the determined compounds must be less than
50 g/l.

The general rules on controls of materials in contact with foodstuffs must be applied to these membranes.

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.

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ANNEX XI

Requirements for urease

(Article 17 of this Regulation)

1.

2.

3.

4.

International code for urease: EC 3-5-1-5, CAS No 9002-13-5.

Activity: urease activity (active at acidic pH), to break down urea into ammonia and carbon dioxide. The stated
activity is not less than 5 units/mg, one unit being defined as the amount that produces one (cid:236)mol of ammonia
per minute at 37 °C from 5 g/l urea at pH 4.

Origin: Lactobacillus fermentum.

Area of application: breaking down urea present in wine intended for prolonged ageing, where its initial urea
concentration is higher than 1 mg/l.

5. Maximum quantity to be used: 75 mg of enzyme preparation per litre of wine treated, not exceeding 375 units
of urease per litre of wine. After treatment, all residual enzyme activity must be eliminated by filtering the wine
(pore size < 1 (cid:236)m)

6.

Chemical and microbiological purity specifications:

Loss on drying

Heavy metals

Lead:

Arsenic:

Total coliforms:

Salmonella spp:

Aerobic count:

Less than 10 %

Less than 30 ppm

Less than 10 ppm

Less than 2 ppm

Absent

Absent in 25 g sample

Less than 5 x 104 cells/g

Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered
by the opinion of the Scientific Committee for Food of 10 December 1998.

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ANNEX XII

Derogations regarding sulphur dioxide content

(Article 19 of this Regulation)

In addition to Annex V(A) to Regulation (EC) No 1493/1999, the maximum sulphur dioxide content for wines with
a residual sugar content, expressed as invert sugar, of not less than five grams per litre, shall be increased to:

(a)

300 mg/l for:

— the quality white wines psr entitled to the designation of origin Gaillac

— the quality wines psr entitled to bear the designation of origin Alto Adige and Trentino, described by the

terms or one of the terms ‘passito’ or ‘ vendemmia tardiva’;

— the quality wines psr Moscato di Pantelleria naturale and Moscato di Pantelleria;

— the table wines with the following geographical indications, with a total alcoholic strength by volume

higher than 15 % vol. and a residual sugar content higher than 45 g/l:

— Vin de pays de Franche-Comté,

— Vin de pays des coteaux de l’Auxois,

— Vin de pays de Saône-et-Loire,

— Vin de pays des coteaux de l’Ardèche,

— Vin de pays des collines rhodaniennes,

— Vin de pays du comté Tolosan,

— Vin de pays des côtes de Gascogne,

— Vin de pays du Gers,

— Vin de pays du Lot,

— Vin de pays des côtes du Tarn,

— Vin de pays de la Corrèze,

— Vin de pays de l’Ile de Beauté,

— Vin de pays d’Oc,

— Vin de pays des côtes de Thau,

— Vin de pays des coteaux de Murviel;

(b)

400 mg/l for:

— quality white wines psr entitled to one of the following registered designations of origin: Anjou-Coteaux
de la Loire, Coteaux du Layon followed by the name of the commune of origin, Coteaux du Layon
followed by the name ‘Chaume’, Coteaux de Saumur, Pacherenc du Vic Bilh, Alsace and Alsace grand cru
followed by the words ‘vendanges tardives’ or ‘sélection de grains nobles’,

— sweet wines produced from overripe grapes and sweet wines produced from raisined grapes originating
in Greece, with a residual sugar content, expressed as invert sugar, of not less than 45 g/l and entitled to
one of the following designations of origin: Samos ((cid:211)Æ·(cid:236)(cid:239)(cid:242)), Rhodes ((cid:209)(cid:239)·(cid:228)(cid:239)(cid:242)), Patras (—Æ·(cid:244)æÆ), Rio Patron
((cid:209)Ø·(cid:239) —Æ(cid:244)æø·(cid:237)), Kephalonia (˚(cid:229)(cid:246)Æº(cid:239)(cid:237)ØÆ·), Limnos (¸(cid:231)·(cid:236)(cid:237)(cid:239)(cid:242)), Sitia ((cid:211)(cid:231)(cid:244)(cid:229)Ø·Æ), Santorini ((cid:211)Æ(cid:237)(cid:244)(cid:239)æØ·(cid:237)(cid:231)), Nemea
(˝(cid:229)(cid:236)(cid:229)·Æ), Daphnes (˜Æ(cid:246)(cid:237)(cid:229)·(cid:242)).

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ANNEX XIII

Volatile 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 ‘Trockenbeerenaus-
lese’;

(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,

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— Vin de pays de Saône-et-Loire,

— Vin de pays des coteaux de l’Ardèche,

— Vin de pays des collines rhodaniennes,

— Vin de pays du comté Tolosan,

— Vin de pays des côtes de Gascogne,

— Vin de pays du Gers,

— Vin de pays du Lot,

— Vin de pays des côtes du Tarn,

— Vin de pays de la Corrèze,

— Vin de pays de l’Ile de Beauté,

— Vin de pays d’Oc,

— Vin de pays des côtes de Thau,

— Vin de pays des coteaux de Murviel ;

the following quality liqueur wines psr, described and presented by the term ‘vin doux naturel’:

— Banyuls,

— Banyuls rancio,

— Banyuls grand cru,

— Banyuls grand cru rancio,

— Frontignan,

— Grand Roussillon,

— 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,

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— the quality wines psr and the liqueur wines psr meeting the requirements to be described by the term or

one of the terms ‘vin santo’, ‘passito’, ‘liquoroso’ and ‘vendemmia tardiva’, and

— table wines with a geographical indication meeting the requirements to be described by the term or one

of the terms ‘vin santo’, ‘passito’, ‘liquoroso’ and ‘vendemmia tardiva’,

— table wines obtained from the ‘Vernaccia di Oristano B’ vine variety harvested in Sardinia and meeting

the requirements to be described as ‘Vernaccia di Sardegna’;

(d)

for Austrian wines:

— 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Eiswein’ or

‘Beerenauslese’,

— 40 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Ausbruch’,

‘Trockenbeerenauslese’ or ‘Strohwein’;

(e)

for wines originating in the United Kingdom:

25 milliequivalents per litre for quality wines psr described and presented by the terms ‘botrytis’ or other
equivalent terms, ‘noble late harvested’, ‘special late harvested’ or ‘noble harvest’ and meeting the requirements
to be described as such;

(f)

for wines wines originating in Spain:

25 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘vendimia tardı´a’.

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ANNEX XIV

Enrichment where weather conditions have been exceptionally unfavourable

(Article 23 of this Regulation)

(p. m. )

(p. m. )

ANNEX XV

Cases where acidification and enrichment of one and the same product are authorised

(Article 27 of this Regulation)

ANNEXE XVI

Dates before which enrichment, acidification and deacidification operations may be carried out in cases of
exceptionally bad weather conditions

(p. m. )

(Article 29 of this Regulation)

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L 194/41

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

maximum

52 % vol.

86 % vol.

3. Total quantity of volatile substances other than ethyl and

125 g/hl alcohol or more at 100 % vol.

methyl alcohol

4. Maximum methyl-alcohol content

< 200 g/hl alcohol at 100 % vol.

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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 INVOLVES THE USE OF GRAPE
MUST OR A MIXTURE THEREOF WITH WINE

(Article 38(1) of this Regulation)

GREECE

(cid:211)Æ·(cid:236)(cid:239)(cid:242) (Samos), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) —Æ(cid:244)æø·(cid:237) (Patras Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) (cid:209)Ø·(cid:239)ı —Æ(cid:244)æø·(cid:237) (Rio Patron Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242)
˚(cid:229)(cid:246)Æºº(cid:239)(cid:237)ØÆ·(cid:242) (Kefallonia Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) (cid:209)(cid:239)·(cid:228)(cid:239)ı (Rhodes Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) ¸(cid:231)·(cid:236)(cid:237)(cid:239)ı (Lemnos Muscatel), (cid:211)(cid:231)(cid:244)(cid:229)Ø·Æ
(Sitia), ˝(cid:229)(cid:236)(cid:229)·Æ (Nemea), (cid:211)Æ(cid:237)(cid:244)(cid:239)æØ·(cid:237)(cid:231) (Santorini), ˜Æ(cid:246)(cid:237)(cid:229)·(cid:242) (Dafnes), (cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) —Æ(cid:244)æø·(cid:237) (Mavrodafne of Patras),
(cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) ˚(cid:229)(cid:246)Æºº(cid:239)(cid:237)ØÆ·(cid:242) (Mavrodafne of Kefallonia).

SPAIN

Quality liqueur wine psr

Description of product as established by Community rules
or national legislation

Alicante

Carin˜ ena

Jerez-Xérès-Sherry

Montilla-Moriles

Priorato

Tarragona

Valencia

Moscatel de Alicante
Vino dulce

Vino dulce

Pedro Ximénez
Moscatel

Pedro Ximénez

Vino dulce

Vino dulce

Moscatel de Valencia
Vino dulce

ITALY

Cannonau di Sardegna, giro´ di Cagliari, malvasia di Bosa, malvasia di Cagliari, Marsala, monica di Cagliari, moscato
di Cagliari, moscato di Sorso-Sennori, moscato di Trani, nasco di Cagliari, Oltrepo´ Pavese moscato, San Martino della
Battaglia, Trentino, Vesuvio Lacrima Christi.

B. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH INVOLVES THE ADDITION OF THE
PRODUCTS REFERRED TO IN ANNEX V(J)(2)(B) TO REGULATION (EC) 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 less than 95 % vol. and not more than 96 % vol.

(First indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)

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GREECE

(cid:211)Æ·(cid:236)(cid:239)(cid:242) (Samos), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) —Æ(cid:244)æø·(cid:237) (Patras Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) (cid:209)Ø·(cid:239)ı —Æ(cid:244)æø·(cid:237) (Rio Patron Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242)
˚(cid:229)(cid:246)Æºº(cid:239)(cid:237)ØÆ·(cid:242) (Kefallonia Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) (cid:209)(cid:239)·(cid:228)(cid:239)ı (Rhodes Muscatel), (cid:204)(cid:239)(cid:243)(cid:247)Æ·(cid:244)(cid:239)(cid:242) ¸(cid:231)·(cid:236)(cid:237)(cid:239)ı (Lemnos Muscatel),
(cid:211)(cid:231)(cid:244)(cid:229)Ø·Æ (Sitia), ˝(cid:229)(cid:236)(cid:229)·Æ (Nemea), (cid:211)Æ(cid:237)(cid:244)(cid:239)æØ·(cid:237)(cid:231) (Santorini), ˜Æ(cid:246)(cid:237)(cid:229)·(cid:242) (Dafnes), (cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) —Æ(cid:244)æø·(cid:237) (Mavrodafne of
Patras), (cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) ˚(cid:229)(cid:246)Æºº(cid:239)(cid:237)ØÆ·(cid:242) (Mavrodafne of Kefallonia).

Contado de Huelva, Jerez-Xérès-Sherry, Manzanilla-Sanlu´ car de Barrameda, Ma´laga, Montilla-Moriles, Rueda.

SPAIN

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 not less than 52 % vol. and not more than 86 % vol.

(Second indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)

GREECE

(cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) —Æ(cid:244)æø·(cid:237) (Mavrodafne of Patras), (cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) ˚(cid:229)(cid:246)Æºº(cid:239)(cid:237)ØÆ·(cid:242) (Mavrodafne of Kefallonia), (cid:211)(cid:231)(cid:244)(cid:229)Ø·Æ (Sitia),
(cid:211)Æ(cid:237)(cid:244)(cid:239)æØ·(cid:237)(cid:231) (Santorini), ˜Æ(cid:246)(cid:237)(cid:229)·(cid:242) (Dafnes), ˝(cid:229)(cid:236)(cid:229)·Æ (Nemea).

Pineau des Charentes or pineau charentais, floc de Gascogne, macvin du Jura.

FRANCE

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 than 52 % vol. and not more than 94.5 % vol.

(Third indent of Annex V(J)(2)(b)(ii) to Regulation (EC) No 1493/1999)

GREECE

(cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) —Æ(cid:244)æø·(cid:237) (Mavrodafne of Patras), (cid:204)Æıæ(cid:239)(cid:228)Æ·(cid:246)(cid:237)(cid:231) ˚(cid:229)(cid:246)Æºº(cid:239)(cid:237)ØÆ·(cid:242) (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)

SPAIN

Quality liqueur wine psr

Description of product as established by Community rules
or national legislation

Jerez-Xérès-Sherry

Ma´laga

Montilla-Moriles

Vino generoso de licor

Vino dulce

Vino generoso de licor

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Aleatico di Gradoli, Giro´ di Cagliari, Malvasia delle Lipari, Malvasia di Cagliari, Moscato passito di Pantelleria

ITALY

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)

SPAIN

Quality liqueur wine psr

Description of product as established by Community rules
or national legislation

Alicante

Condado de Huelva

Jerez-Xérès-Sherry

Ma´laga

Montilla-Moriles

Navarra

Marsala

Vino generoso de licor

Vino generoso de licor

Vino dulce

Vino generoso de licor

Moscatel

ITALY

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)

SPAIN

Quality liqueur wine psr

Description of product as established by Community rules
or national legislation

Ma´laga

Montilla-Moriles

Tarragona

Vino dulce

Vino dulce

Vino dulce

ITALY

Oltrepo´ Pavese Moscato, Marsala, Moscato di Trani.