Commission Regulation (EC) No 1410/2003 of 7 August 2003 amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing Council 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: 2003-08-07
Institutions: European Commission
Subjects: application of EU law, common organisation of markets, vinification, viticulture

8.8.2003

EN

Official Journal of the European Union

L 201/9

COMMISSION REGULATION (EC) No 1410/2003

of 7 August 2003

amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing
Council Regulation (EC) No 1493/1999 on the common organisation of the market in wine and
establishing a Community code of oenological practices and processes

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

Having regard to Council Regulation (EC) No 1493/1999 of 17
May 1999 on the common organisation of the market
in
wine (1), as last amended by Regulation (EC) No 806/2003 (2),
and in particular Article 46 thereof,

Whereas:

(1)

(2)

Commission Regulation (EC) No 1622/2000 of 24 July
2000 laying down certain detailed rules for imple-
menting Council Regulation (EC) No 1493/1999 on the
common organisation of the market in wine and estab-
lishing a Community code of oenological practices and
processes (3), as last amended by Regulation (EC) No
2244/2002 (4),
lays down restrictions on and certain
conditions for the use of substances authorised by Regu-
lation (EC) No 1493/1999. In the light of developments
in wine-making and trial methods,
the limits for L-
ascorbic acid and the nutritive salts diammonium phos-
phate or ammonium sulphate laid down in Annex IV to
Regulation (EC) No 1622/2000 should be amended.

Article 46(2) of Regulation (EC) No 1493/1999 provides
for the adoption of the purity and identification specifi-
cations of substances used in oenological practices.
Specifications for a large number of these substances are
already laid down in Commission Directive 96/77/EC of
2 December 1996 laying down specific purity criteria
on food additives other than colours and sweeteners (5),
as last amended by Directive 2002/82/EC (6), which, in
the case of polyvinylpolypyrrolidone, lays down stricter
criteria than the requirements and purity criteria in
Annex V to Regulation (EC) No 1622/2000. As a result,
the horizontal legislation laying down the purity criteria
for food additives should be made to apply to the wine
sector and Annex V deleted.

(3)

In the wine-growing regions in wine-growing zone A
listed in Article 8 of Regulation (EC) No 1622/2000, the
official designation of the region ‘Rheinpfalz’ has been
changed to ‘Pfalz’. The new designation for the region
should be used in that Article.

(1) OJ L 179, 14.7.1999, p. 1.
(2) OJ L 122, 16.5.2003, p. 1.
(3) OJ L 194, 31.7.2000, p. 1.
(4) OJ L 341, 17.12.2002, p. 27.
(5) OJ L 339, 30.12.1996, p. 1.
(6) OJ L 292, 28.10.2002, p. 1.

(4)

(5)

(6)

Italian quality wines psr entitled to bear the designation
of origin Colli orientali del Friuli accompanied by the
term ‘Picolit’ have a residual sugar content greater than 5
grams per litre and for their preservation in good quality
conditions require a sulphur dioxide content above the
general limit of 260 mg/l but less than 300 mg/l. Those
wines should therefore be added to the list in Annex XII.

The aforementioned quality wines psr Colli orientali del
Friuli accompanied by the term ‘Picolit’ are made using
special methods and have a total alcoholic strength by
volume greater than 13 % vol. and normally have a vola-
tile acid content above the limits laid down in Annex
V(B) to Regulation (EC) No 1493/1999 but less than 25
milliequivalents per litre. Those wines should therefore
be added to the list in Annex XIII.

Regulation (EC) No 1622/2000 provides that the usual
methods of analysis described in Commission Regulation
(EEC) No 2676/90 of 17 September 1990 determining
Community methods for the analysis of wines (7), as last
amended by Regulation (EC) No 440/2003 (8), are
repealed from 1 August 2003. Several of those usual
methods of analysis are undergoing technical and scien-
tific evaluation and a validation study of their precision
and accuracy with a view to their recognition as refer-
ence methods. Since that work has not yet been
completed, the date of repeal of certain provisions of
Regulation (EEC) No 2676/1990 should be postponed
for a further period of
two years pending the final
outcome of the studies in progress.

(7)

The measures provided for in this Regulation are in
accordance with the opinion of
the Management
Committee for Wine,

HAS ADOPTED THIS REGULATION:

Article 1

Regulation (EC) No 1622/2000 is hereby amended as follows:

(7) OJ L 272, 30.10.1990, p. 1.
(8) OJ L 66, 11.3.2003, p. 15.

L 201/10

EN

Official Journal of the European Union

8.8.2003

1. Article 6 is replaced by the following:

‘Article 6

The purity and identification specifications of substances
used in oenological practices referred to in Article 46(2)(c)
of Regulation (EC) No 1493/1999 shall be those laid down
in Directive 96/77/EC. Where necessary,
those purity
criteria shall be supplemented by the specific requirements
provided for in this Regulation.’

2. In the penultimate indent of Article 8,

‘Rheinpfalz’

is

replaced by ‘Pfalz’.

3. In Article 44(2), ‘1 August 2003’ is replaced by ‘1 August

2005’.

4. Annex IV is replaced by the Annex hereto.

5. Annex V is deleted.

6. In Annex XII(a), the following indent is inserted after the

second indent:
‘— the quality wines psr entitled to bear the designation of

origin Colli orientali del Friuli — Picolit,’

7. In Annex XIII(c), the following indent is inserted after the

second indent:
‘— the quality wines psr Colli orientali del Friuli accompa-

nied by the term “Picolit”,’.

Article 2

This Regulation shall enter
into force on the third day
following its publication in the Official Journal of the European
Union.

It shall apply from 1 August 2003.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 7 August 2003.

For the Commission

Franz FISCHLER

Member of the Commission

8.8.2003

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Official Journal of the European Union

L 201/11

ANNEX

‘ANNEX IV

Restrictions on the use of certain substances

(Article 5 of this Regulation)

The maximum limits 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, grape
must in fermentation, grape must in
fermentation obtained from raisined
grapes, concentrated grape must and new
wine still in fermentation

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,
aerated semi-sparkling wine, liqueur wine
and quality wines psr

Preparations of yeast cell wall

40 g/hl

40 g/hl

Carbon dioxide

L-ascorbic acid

Citric acid

Metatartaric acid

Copper sulphate

maximum content
treated: 2 g/l

in wine

thus

the maximum content

250 mg/l;
in
wine thus treated must not exceed
250 mg/l

maximum content
treated: 1 g/l

in wine

thus

100 mg/l

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

thus

Charcoal for oenological use

100 g dry weight per hl

100 g dry weight per hl

Nutritive
phate or ammonium sulphate

salts: diammonium phos-

1 g/l (expressed in salt (*)

0,3 g/l
(expressed in salt)
preparation of sparkling wine

for

the

Ammonium sulphite or ammonium
bisulphite

0,2 g/l (expressed in salt (*)

Growth factors: thiamine in the form
of thiamine hydrochloride

0,6 mg/l (expressed in thiamine)

0,6 mg/l
the preparation of sparkling wine

(expressed in thiamine)

for

Polyvinylpolypyrrolidone

80 g/hl

Calcium tartrate

Calcium phytate

Lysozyme

80 g/hl

200 g/hl

8 g/hl

(*) These products may also be used in combination, up to an overall limit of 1 g/l, without prejudice to the 0,2 g/l limit set above.
(**) Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.’

500 mg/l (**)

500 mg/l (**)