Commission Regulation (EC) No 423/2008 of 8 May 2008 on laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version)
Date: 2008-05-08
Institutions: European Commission
Subjects: application of EU law, common organisation of markets, vinification, viticulture

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COMMISSION REGULATION (EC) No 423/2008

of 8 May 2008

on laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and
establishing a Community code of oenological practices and processes

(Codified version)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

of wine-sector products where oenological processes and
practices are concerned.

Having regard to the Treaty
Community,

establishing the European

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 46 and 80 thereof,

Whereas:

(1)

(2)

(3)

(4)

Commission Regulation (EC) No 1622/2000 of 24 July
2000 on laying down certain detailed rules for imple-
menting Regulation (EC) No 1493/1999 on the common
organisation of the market in wine and establishing a
and
Community
processes (2) has been substantially amended several
times (3). In the interests of clarity and rationality the
said Regulation should be codified.

oenological

practices

code

of

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
to be
adopted by the Commission.

to detailed implementing rules

the rest

In the interests of both economic 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.

The Community Code should thus be established to
include only the detailed implementing rules explicitly
referred to by the Council
in Regulation (EC) No
1493/1999. For the rest, the rules under Articles 28 et
seq. of the Treaty should suffice to ensure free movement

(1) OJ L 179, 14.7.1999, p. 1. Regulation as last amended by Regu-

lation (EC) No 1791/2006 (OJ L 363, 20.12.2006, p. 1).

(2) OJ L 194, 31.7.2000, p. 1. Regulation as last amended by Regu-

lation (EC) No 1300/2007 (OJ L 289, 7.11.2007, p. 8).

(3) See Annex XXII.

(5)

(6)

(7)

(8)

(9)

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
the future for foodstuffs.

Article 42(5) of Regulation (EC) No 1493/1999 permits
grapes other than those of the wine-grape varieties listed
in the classification established in accordance with
Article 19 of
that Regulation, or products derived
therefrom, to be used in the Community for the manu-
facture of the products listed in Article 42(5). A list
should be drawn up of the varieties to which such dero-
gations may apply.

Pursuant to Annex V to Regulation (EC) 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.

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

Experiments concerning the use of lysozyme in wine-
making carried out by two Member States have shown
that the addition of this substance is of significant benefit
for the stabilisation of wines and permits the production
of quality wines with a reduced sulphur dioxide content.
Its use should therefore be permitted and maximum
doses
technological
laid down in line with the
requirements revealed in the experiments.

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(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
than sparkling and liqueur wines and certain
other
from
quality wines by 15 mg per litre, with effect
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 authori-
sation also applied, for a transitional period of one year
from that date, to wine originating in third countries or
in Portugal, provided that
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.

total

its

(11) Articles 12 and 16 of Council Regulation (EEC) No
358/79 of 5 February 1979 on sparkling wines
produced in the Community and defined in item 13 of
Annex II to Regulation (EEC) No 337/79 (3) reduced the
maximum total sulphur dioxide content of sparkling
wines, quality sparkling wines and quality sparkling
wines produced in specified regions by 15 milligrams
per litre with effect from 1 September 1986.
In the
case of sparkling wines originating in the Community,
with the exception of Portugal, Article 22(1) of Regu-
lation (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 Regu-
lation as it applied before 1 September 1986. Transi-
tional provisions should be laid down for
imported
sparkling wines and sparkling wines produced in Spain
and Portugal before 1 September 1986 in order to avoid
difficulties in disposing of such products. Those products
should therefore be permitted to be offered for sale for a
transitional period after that date, provided that their
complies with the
total
Community provisions in force before 1 September
1986.

sulphur dioxide

content

(12)

Point B(1) of Annex V to Regulation (EC) No 1493/1999
the maximum volatile acid content of wine.
fixes
for certain
Provision may be made for derogations
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
In order
prepared and their high alcoholic strength.
that those wines may continue to be prepared by the

(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.

(13)

(14)

(15)

(16)

(17)

customary methods whereby they acquire their charac-
teristic properties, provision should be made for a dero-
gation from the abovementioned point B(1) of Annex V
in their case.

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

sucrose was

of

size

small

the wine-growing

The
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.

sector

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

Point F(1) of Annex V 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 point G(2) of Annex VI
to that Regulation.

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

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(18)

(19)

(20)

(21)

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.

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.
this procedure may be simplified when an
However,
or
sweetening
undertaking
continuously.

frequently

carries

out

is

to allow the
such notifications
The purpose of
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.

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.

oenological practices and processes not provided for in
Regulation (EC) No 1493/1999.

(26) 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
those products have undergone processes
whether
contrary to authorised oenological practices.

(27)

Point J(1) of Annex VI to Regulation (EC) No 1493/1999
provides for an analytical
to
measure the factors, among those listed in point J(3) of
that Annex, enabling the quality wine psr concerned to
be distinguished.

test which is at

least

(28) Uniform methods of analysis must be introduced to
the particulars on documents relating to
ensure that
the products in question are accurate and comparable
for verification purposes. Such methods must therefore
be compulsory for all commercial transactions and veri-
the control
fication procedures. However,
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.

in view of

(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.

(29)

The Community methods for the analysis of wines were
laid down by Commission Regulation (EEC) No
2676/90 (1). Since the methods described therein are
valid, that Regulation should remain in force, with the
exception of the usual methods which will ultimately no
longer be described.

(23)

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

in
its use must be

(30)

The Management Committee for Wines has not delivered
an opinion within the time limit set by its chairman,

(24)

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 geogra-
phical origin, wine variety or harvest year.

HAS ADOPTED THIS REGULATION:

Article 1

Purpose

practices

Without prejudice to the general rules on foodstuffs, oeno-
logical
the
processes
Community rules laid down in Chapter I of Title V of Regu-
lation (EC) No 1493/1999 and the Annexes thereto and by the
code set out in this Regulation.

governed

and

are

by

(25)

The Member States should be allowed to authorise the
for a limited time for experimental purposes, of
use,

(1) OJ L 272, 3.10.1990, p. 1. Regulation as last amended by Regu-

lation (EC) No 1293/2005 (OJ L 205, 6.8.2005, p. 12).

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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 oeno-
logical practices and processes authorised in the Community
(Titles II and III).

REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE MUSTS

TITLE I

Article 2

Use of grapes of certain varieties

Grapes of varieties classified solely as table-grape varieties

1.
shall not be used in winemaking.

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

Article 3

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

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

for

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

The list of vine varieties producing grape must or grape
1.
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 point I(3)(a) of Annex V and point K(10)(a) of Annex VI to
Regulation (EC) No 1493/1999 shall be as set out in Part A of
Annex III hereto.

TITLE II

OENOLOGICAL PRACTICES AND PROCESSES

CHAPTER I

Restrictions and requirements pertaining to the use of certain
substances authorised for oenological purposes

Article 5

Restrictions on the use of certain substances

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

Article 6

The purity and identification specifications of substances
used in oenological practices

The purity and identification specifications of substances used in
oenological practices referred to in Article 46(2)(c) of Regu-
lation (EC) No 1493/1999 shall be those laid down in
Commission Directive 96/77/EC (1). Where necessary,
those
purity
specific
requirements provided for in this Regulation.

supplemented

criteria

shall

the

by

be

Article 7

Calcium tartrate

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

it meets

Article 8

Tartaric acid

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

(a) are from the Elbling and Riesling vine varieties; and

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

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

— Ahr,

— Rheingau,

(1) OJ L 339, 30.12.1996, p. 1.

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— Mittelrhein,

— Mosel-Saar-Ruwer,

— Nahe,

— Rheinhessen,

— Pfalz,

— Moselle luxembourgeoise.

2.
Tartaric acid, the use of which is provided for in points
1(l) and (m) and points 3(k) and (l) of Annex IV to Regulation
(EC) No 1493/1999, also called L-tartaric acid, must be of
agricultural origin and extracted specifically
from wine
It must also comply with the purity criteria laid
products.
down in Directive 96/77/EC.

Article 9

Aleppo pine resin

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

(a)

in the geographical territory of Greece;

(b) using grape must from grape varieties, areas of production
and wine-making areas as specified in the Greek provisions
in force at 31 December 1980;

(c) 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 fermen-
tation.

Greece shall notify the Commission in advance if

it
2.
intends to amend the provisions referred to in paragraph 1(b).
If the Commission does not respond within two months of
such notification, Greece may
the planned
amendments.

implement

Article 11

Lactic bacteria

Lactic bacteria, the use of which is provided for in point 1(q)
and point 3(z) of Annex IV to Regulation (EC) No 1493/1999,
may be used only if they meet the requirements set out in
Annex VII hereto.

Article 12

Lysozyme

Lysozyme, the use of which is provided for in point 1(r) and
point 3(zb) of Annex IV to Regulation (EC) No 1493/1999,
may be used only if
in
Annex VIII hereto.

it meets the requirements set out

Article 13

Ion exchange resins

The ion exchange resins which may be used in accordance with
point 2(h) of Annex IV 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 Regulation (EC) No 1935/2004 of
the European Parliament and of the Council (1) and Community
and national provisions adopted in implementation thereof. In
addition, when tested by the method of analysis laid down in
Annex IX hereto, they must not lose more than 1 mg/l of
organic matter into any of the solvents listed. They must be
regenerated with substances permitted for use in the preparation
of foodstuffs.

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

Article 14

Potassium ferrocyanide

Potassium ferrocyanide, the use of which is provided for in
point 3(p) of Annex IV 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.

Article 10

Beta-glucanase

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

After treatment with potassium ferrocyanide, the wine must
contain traces of iron.

(1) OJ L 338, 13.11.2004, p. 4.

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

Article 19

Urease

Article 15

Calcium phytate

Urease, the use of which to reduce the level of urea in wine is
provided for in point 4(c) of Annex IV to Regulation (EC) No
1493/1999, may be used only if it meets the requirements and
purity criteria set out in Annex XII hereto.

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

Article 20

Addition of oxygen

The addition of oxygen, which is provided for in point 4(a) of
Annex IV to Regulation (EC) No 1493/1999, must be carried
out using pure gaseous oxygen.

After treatment, wine must contain traces of iron.

Article 21

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 16

DL-tartaric acid

DL-tartaric acid, the use of which is provided for in point 3(s) of
Annex IV 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 respon-
sibility 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 17

Dimethyldicarbonate

The addition of dimethyldicarbonate provided for in of point
3(zc) of Annex IV to Regulation (EC) No 1493/1999 may be
carried out only within the limits laid down in Annex IV hereto
and where it meets the requirements of Annex X hereto.

Pouring of wine or grape must to lees or grape marc or
pressed ‘aszú’ pulp

The pouring of wine or grape must to lees or grape marc or
pressed ‘aszú’ pulp, provided for in point 4(d) of Annex IV to
Regulation (EC) No 1493/1999, shall be carried out as follows,
in accordance with the Hungarian provisions in force on 1 May
2004:

(a)

the ‘Tokaji fordítás’ shall be prepared by pouring must or
wine on the pressed ‘aszú’ pulp;

(b) the ‘Tokaji máslás’ shall be prepared by pouring must or

wine on the lees of ‘szamorodni’ or ‘aszú’.

Article 22

Use of pieces of oak wood

The usage of pieces of oak wood provided for in point 4(e) of
Annex IV to Regulation (EC) No 1493/1999 may be carried out
only where it meets the requirements set out in Annex XIII
hereto.

CHAPTER II

Specific restrictions and requirements

Article 23

Sulphur dioxide content

Article 18

Electrodialysis treatment

1.
The amendments to the lists of wines in point A(2) of
Annex V to Regulation (EC) No 1493/1999 shall be as set out
in Annex XIV hereto.

Electrodialysis treatment, the use of which to ensure the tartaric
stabilisation of wine is provided for in point 4(b) of Annex IV
to Regulation (EC) No 1493/1999, may be used only if it meets
the requirements set out in Annex XI hereto.

The

2.
consumption until stocks are exhausted:

following may be offered for direct human

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— wine, other

than liqueur wines and sparkling wines,
exception of

produced in the Community, with the
Portugal, before 1 September 1986, and

— wine, other than liqueur wines and sparkling wines, ori-
ginating 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 points (a) and (b), 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:

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.

that

conditions,

The cases where the Member States may authorise,
4.
the maximum total
because of weather
sulphur dioxide content of wine, which is set at
less than
300 milligrams per litre in point A of Annex V to Regulation
(EC) No 1493/1999, be increased by a maximum of 40
milligrams per
litre for certain wines produced in certain
wine-growing zones within their territory shall be as listed in
Annex XV hereto.

— 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

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

Article 24

Volatile acid content

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

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

— 250 milligrams per litre for sparkling wines, and

Article 25

Use of calcium sulphate in certain liqueur wines

Derogations regarding the use of calcium sulphate as referred to
in point J(4)(b) of Annex V to Regulation (EC) No 1493/1999
may be granted only for the following Spanish wines:

(a)

‘Vino generoso’ as defined in point L(8) of Annex VI to
Regulation (EC) No 1493/1999;

— 200 milligrams per litre for quality sparkling wines.

(b) ‘Vino generoso de licor’ as defined in point L(11) of Annex VI

to Regulation (EC) No 1493/1999.

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TITLE III

OENOLOGICAL PRACTICES

CHAPTER I

Enrichment

Article 26

Authorisation to use sucrose

The wine-growing regions where
is
authorised pursuant to point D(3) of Annex V to Regulation
(EC) No 1493/1999 shall be as follows:

the use of

sucrose

(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:

(EC) No 1493/1999 may be authorised in accordance with the
procedure referred to in Article 75(2) of that Regulation because
of exceptionally unfavourable weather conditions in accordance
with point C(4) of that Annex, and the wine-growing zones,
geographical regions and varieties concerned, where applicable,
shall be as set out in Annex XVII hereto.

Article 28

Enrichment of the cuvée for sparkling wines

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

(a) none of

the constituents of

the cuvée has previously

undergone enrichment;

(b) the

said constituents

are derived solely from grapes

harvested in its territory;

(c)

the enrichment is carried out in a single operation;

— Aix-en-Provence,

(d) the following limits are not exceeded:

— 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 in point (c). France shall notify the Commission and
the other Member States forthwith of any such authorisations.

(i) 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.;

(ii) 2,5 % vol. for a cuvée comprising constituents from
wine-growing zone B, provided that
the natural
alcoholic strength by volume of each constituent is at
least 6 % vol.;

(iii) 2 % vol.

for a cuvée comprising constituents from
wine-growing zones C I a, C I b, C II and C III,
strength by
provided that
volume of each constituent is at least 7,5 % vol., 8 %
vol., 8,5 % vol. and 9 % vol. respectively;

the natural

alcoholic

(e)

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

Article 27

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 point C(3) of Annex V to Regulation

The limits referred to in point (d) of the first paragraph shall be
without prejudice to the application of Article 44(3) of Regu-
lation (EC) No 1493/1999 to cuvées
the
preparation of sparkling wines as referred to in point 15 of
Annex I to that Regulation.

intended for

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Article 29

Administrative rules applicable to enrichment

Notifications as referred to in point G(5) of Annex V to
1.
to
Regulation (EC) No 1493/1999 relating to operations
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.

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

CHAPTER II

Acidification and deacidification

Article 30

Notifications as referred to in paragraph 1 shall be made

2.
in writing and shall include the following information:

Administrative rules applicable to acidification and
deacidification

(a)

the name and address of the person making the notification;

(b) the place where the operation is to be carried out;

1.
In the case of acidification and deacidification, operators
shall make notifications as referred to in point G(5) of Annex V
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.

(c)

the date and time when the operation is to commence;

Notifications as referred to in paragraph 1 shall be made

2.
in writing and shall include the following information:

(d) the description of the product undergoing the operation;

(e)

the process used for the operation, with details of the type
of product to be used.

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

(a)

the name and address of the person making the notification;

(b) the type of operation involved;

(c)

the place where the operation took place.

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.

3.
The particulars relating to each acidification and deacidi-
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.

They shall notify such provisions in writing to the Commission.

CHAPTER III

Common rules applicable to enrichment, acidification and
deacidification

Notifications as referred to in paragraph 1 shall not be

5.
required in Luxembourg.

Article 31

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

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 point E(7) of
Annex V thereto shall be decided in accordance with the
procedure referred to in Article 75(2) of that Regulation and
shall be as set out in Annex XVIII hereto.

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Article 32

General rules applicable to enrichment, acidification and
deacidification of products other than wine

The processes referred to in point G(1) of Annex V to Regu-
lation (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.

record of each sweetening operation and records the infor-
mation required by paragraph 3.

3.

Notifications shall include the following information:

(a)

for sweetening operations carried out in accordance with
point F(1)(a) of Annex V and point G(2) of Annex VI to
Regulation (EC) No 1493/1999:

Article 33

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

Notwithstanding the dates laid down in point G(7) of Annex V
to Regulation (EC) No 1493/1999, enrichment, acidification and
deacidification operations may be carried out before the dates
set out in Annex XIX hereto.

(i) the quantity and the total and actual alcoholic strengths
to be

the quality wine psr

the table wine or

of
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;

CHAPTER IV

Sweetening

Article 34

(b) for sweetening operations carried out in accordance with
point F(1)(b) of Annex V and point G(2) of Annex VI to
Regulation (EC) No 1493/1999:

Technical rules applicable to sweetening

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

(i) the quantity and the total and actual alcoholic strengths
to be

the quality wine psr

the table wine or

of
sweetened;

Article 35

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.

(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.

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.

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.

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

Article 36

Sweetening of certain imported wines

The sweetening of imported wines as referred to in point F(3) of
Annex V to Regulation (EC) No 1493/1999 shall be subject to
the conditions laid down in Articles 34 and 35 of this Regu-
lation.

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Article 37

3.

The following processes shall not be regarded as coupage:

Specific rules applicable to the sweetening of liqueur wines

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

(a)

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

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

(b) the sweetening:

(i) of a table wine;

CHAPTER V

Coupage

Article 38

Definition

(ii) of a quality wine psr where the sweetener comes from
the specified region whose name it bears or is rectified
concentrated grape must;

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

(c)

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

(a) different States;

Article 39

General rules applicable to coupage

(b) different wine-growing zones in the Community within the
meaning of Annex III to Regulation (EC) No 1493/1999 or
different production zones in a third country;

1.
Coupage or blending of the following products shall be
prohibited if any of the ingredients do not comply with Regu-
lation (EC) No 1493/1999 or with this Regulation:

(c)

the same wine-growing zone in the Community or the same
production zone in a third country but being of different
geographical origins,
years
provided that these origins, varieties or years are specified
or required to be specified in the description of the product
concerned; or

varieties, or harvest

vine

(a)

table wines with each other; or

(b) wines suitable for yielding table wines with each other or

with table wines; or

(d) different categories of wines or musts.

(c) quality wines psr with each other.

The following shall be regarded as different categories of

2.
wine or must:

(a) red wine, white wine and the musts or wines suitable for

yielding one of these categories of wine;

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

(b) 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. 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.

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4. Without prejudice to Article 44(7) of Regulation (EC) No
1493/1999, 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
in the wine-growing zone where the wine

carried out
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:

(i) the second wine suitable for yielding a table wine has
been produced in the same wine-growing zone; and

Article 42

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.

CHAPTER VII

Requirements applicable to ageing

Article 43

Ageing of certain liqueur wines

(ii) the operation is carried out in the same wine-growing

zone.

Ageing under the conditions laid down in point J(6)(c) of Annex
V to Regulation (EC) No 1493/1999 shall be authorised for
‘Madeira’ quality liqueur wine psr.

5.
Coupage of a grape must or a table wine which has
undergone the oenological practice referred to in point 1(n)
of Annex IV to Regulation (EC) No 1493/1999 with a grape
must or a wine which has not undergone that practice shall be
prohibited.

CHAPTER VI

Addition of other products

Article 40

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

TITLE IV

EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES

Article 44

General rules

1.
For experimental purposes as referred to in Article 46(2)(f)
of Regulation (EC) No 1493/1999, each Member State may
authorise the use of certain oenological practices or processes
not provided for in that Regulation or in this Regulation, for a
maximum of three years, on condition that:

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
point J(2)(a)(i) of Annex V to Regulation (EC) No 1493/1999
shall be as laid down in Annex XX hereto.

(a)

practices

the
the
requirements laid down in Article 42(2) of Regulation
(EC) No 1493/1999;

concerned meet

processes

and

Article 41

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 the preparation of
which involves the use of grape must or a mixture thereof
with wine in accordance with point J(1) of Annex V to Regu-
lation (EC) No 1493/1999 shall be as set out in Part A of
Annex XXI hereto.

(b) such practices and processes are applied to quantities not
any one

exceeding 50 000 hectolitres per
experiment;

year

for

(c)

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

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

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

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‘Experiment’ shall mean 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
thereof.
notify the other Member States of
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.

results

the

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

4.
At the end of the period referred to in paragraph 1 or,
where applicable, paragraph 2, and after gathering all the infor-
mation 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.

TITLE V

FINAL PROVISIONS

Article 45

Wine produced before 1 August 2000

Wine produced before 1 August 2000 may be offered or
supplied for direct human consumption provided that
it
complies with the Community or national rules in force prior
to that date.

Article 46

Requirements
products not

for distillation, movement and use of
complying with Regulation (EC) No

1493/1999 or with this Regulation

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

2.
Such products may not be held without legitimate cause
by producers or traders and they may be moved only to distil-
leries, 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 in paragraph 1 in order to make
them more easily identifiable. Where justified, they may also
prohibit the uses provided for in paragraph 1 and have the
products eliminated.

Article 47

Applicable Community methods for the analysis of wines

Regulation (EEC) No 2676/90 shall apply to products covered
by Regulation (EC) No 1493/1999.

Article 48

Repeal

Regulation (EC) No 1622/2000 is repealed.

References to the repealed Regulation shall be construed as
references to this Regulation and shall be read in accordance
with the correlation table in Annex XXIII.

Article 49

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

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

Done at Brussels, 8 May 2008.

For the Commission
The President

José Manuel BARROSO

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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

(Article 2 of this Regulation)

(p. m.)

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

(Article 3 of this Regulation)

(p. m.)

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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(1) of this Regulation)

Aleatico N

Ασύρτικο (Assyrtiko)

Bourboulenc B

Brachetto N

Clairette B

Colombard B

Csaba gyöngye B

Cserszegi fűszeres B

Freisa N

Gamay N

Gewürztraminer Rs

Girò N

Γλυκερίθρα (Glykerythra)

Huxelrebe

Irsai Olivér B

Macabeu B

All the malvoisies

Mauzac blanc and rosé

Monica N

Μοσχοφίλερο (Moschofilero)

Müller-Thurgau B

All the muscatels

Nektár

Pálava B

Parellada B

Perle B

Piquepoul B

Poulsard

Prosecco

Ροδίτης (Roditis)

Scheurebe

Torbato

Zefír B

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B. Derogations referred to in point I(3)(a) of Annex V and point K(10)(a) of Annex VI 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

(Article 4(2) of this Regulation)

Notwithstanding point K(10)(a) of Annex VI, 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 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:

Substances

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,
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

250 mg/l

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
treated does not
the product
exceed 1 mg/l

thus

Charcoal for oenological use

100 g dry weight per hl

100 g dry weight per hl

Nutritive salts: diammonium phosphate
or ammonium sulphate

1 g/l (expressed in salt) (1)

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

for

the

Ammonium sulphite or ammonium
bisulphite

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

Growth factors: thiamine in the form
of thiamine hydrochloride

0,6 mg/l (expressed in thiamine)

(expressed in thiamine)
0,6 mg/l
the preparation of sparkling wine

for

Polyvinylpolypyrrolidone

80 g/hl

Calcium tartrate

Calcium phytate

Lysozyme

Dimethyldicarbonate

500 mg/l (3)

500 mg/l (4)

200 mg/l; residues not detectable in
the wine placed on the market

(1) 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.
(2) 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.
(3) Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.
(4) Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.

80 g/hl

200 g/hl

8 g/hl

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ANNEX V

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 hereto.

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

physical processes.

ANNEX VI

Requirements for beta-glucanase

(Article 10 of this Regulation)

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

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

3. Origin: Trichoderma harzianum

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

grapes

5. Maximum dose: 3 g of the enzymatic preparation containing 25 % total organic solids (TOS) per hectolitre

6. Chemical and microbiological purity specifications:

Loss on drying:

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 × 104 cells/g

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ANNEX VII

Lactic bacteria

(Article 11 of this Regulation)

REQUIREMENTS

Lactic bacteria, the use of which is provided for in point 1(q) and point 3(z) of Annex IV 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.

IMMOBILISED 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.

DATE OF PRODUCTION

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

USE

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

PRESERVATION

The storage conditions must be clearly marked on the label.

METHODS OF ANALYSIS
— lactic bacteria: medium A1, B2 or C3 with the utilisation method for the strain as indicated by the producer,

— aerobic bacteria: Bacto-Agar medium,

— yeasts: Malt-Wickerham medium,

— mould: Malt-Wickerham or Czapeck medium.

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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

Medium C

Glucose

Tryptone Difco

Peptone Difco

Liver extract

Tween 80

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

5 g

2 g

5 g

1 g

0,05 g

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

1 000 ml

pH

5,5

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ANNEX VIII

Requirements for lysozyme

(Article 12 of this Regulation)

AREA OF APPLICATION

Lysozyme may be added to grape must, grape must in fermentation and wine, for the following purpose: to control the
growth and activity of the bacteria responsible for malolactic fermentation in these products.

REQUIREMENTS:
— the maximum dose is fixed in Annex IV to this Regulation,

— the product used must comply with the purity criteria laid down in Directive 96/77/EC.

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ANNEX IX

Determination of the loss of organic matter from ion exchange resins

(Article 13 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 shall be of analytical quality.

Extracting solvents.

4.1. Distilled water or deionised water of equivalent purity.

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

4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of glacial acetic acid with 95 parts of water (point 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, hotplate or infrared evaporator.

6.

PROCEDURE

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

6.2. For the anionic resins, pass the three extracting solvents (points 4.1, 4.2 and 4.3) separately through the prepared
columns (point 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 (point 5.2). For the cationic resins, pass only solvents referred to in points 4.1
and 4.2 through the columns prepared for this purpose.

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

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

to constant weight (m2).

6.5. Calculate the organic matter extracted (point 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 shall be carried out by repeating the operations referred to in points 6.3 and 6.4 but using two litres
of the extracting solvent, to give weights m3 and m4 in points 6.3 and 6.4 respectively.

7.

EXPRESSION OF RESULTS

7.1. Formula and calculation of results

The organic matter extracted from ion exchange resins, in mg/l, is given by:

500 (m1 – m2)

where m1 and m2 are expressed in grams.

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

500 (m1 – m2 – m3 + m4)

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

7.2. The difference in the results between two parallel determinations carried out on the same sample must not exceed

0,2 mg/l.

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ANNEX X

Requirements for dimethyldicarbonate

(Article 17 of this Regulation)

AREA OF APPLICATION

Dimethyldicarbonate may be added to wine for the following purpose: microbiological stabilisation of bottled wine
containing fermentable sugar.

REQUIREMENTS
— the addition must be carried out only a short time prior to bottling, defined as putting the product concerned up for

commercial purposes in containers of a capacity not exceeding 60 litres;

— the treatment may only be applied to wine with a sugar content of not less than 5 g/l;

— the maximum dose is fixed in Annex IV hereto and the product may not be detectable in the wine placed on the

market;

— the product used must comply with the purity criteria laid down in Directive 96/77/EC;

— this treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.

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ANNEX XI

Requirements for electrodialysis treatment

(Article 18 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 shall 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 physicochemical composition and sensory characteristics of the

wine. They must meet the following requirements:

— they must be manufactured according to good manufacturing practice from substances authorised for the
manufacture of plastic materials intended to come into contact with foodstuffs as listed in Annex II
to
Commission Directive 2002/72/EC (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 2002/72/EC,

— 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 220, 15.8.2002, p. 18.

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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 under 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 (EC) No 1493/1999.

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ANNEX XII

Requirements for urease

(Article 19 of this Regulation)

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

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

3. Origin: Lactobacillus fermentum.

4. Area of application: breaking down urea present in wine intended for prolonged ageing, where its initial urea

concentration is higher than 1 mg/l.

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

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 × 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 XIII

Requirements for pieces of oak wood

(Article 22 of this Regulation)

PURPOSE, ORIGIN AND AREA OF APPLICATION

Pieces of oak wood are used in winemaking, to pass on certain characteristics of oak wood to wine.

The pieces of oak wood must come exclusively from the Quercus genus.

They may be left in their natural state, or heated to a low, medium or high temperature, but they may not have
undergone combustion,
including surface combustion, nor be carbonaceous or friable to the touch. They may not
have undergone any chemical, enzymatic or physical processes other than heating. No product may be added for the
purpose of increasing their natural flavour or the amount of their extractible phenolic compounds.

LABELLING

The label must mention the origin of the botanical species of oak and the intensity of any heating, the storage conditions
and safety precautions.

DIMENSIONS

The dimensions of the particles of wood must be such that at least 95 % in weight are retained by a 2 mm mesh filter (9
mesh).

PURITY

The pieces of oak wood may not release any substances in concentrations which may be harmful to health.

This treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.

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ANNEX XIV

Derogations regarding sulphur dioxide content

(Article 23(1) of this Regulation)

In addition to point A of Annex V 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 5 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 entitled to bear the designation of origin ‘Colli orientali del Friuli’ together with the term

‘Picolit’;

— 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,

— Vin de pays du Jardin de la France,

— Vin de pays Portes de Méditerranée,

— Vin de pays des comtés rhodaniens,

— Vins de pays des côtes de Thongue,

— Vins de pays de la Côte Vermeille,

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— the quality wines psr described by the term ‘pozdní sběr’,

— the quality wine psr described by the term ‘neskorý zber’;

(b) 400 mg/l for:

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

— 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 (Σάμος), Rhodes (Ρόδος), Patras (Πάτρα), Rio Patron (Ρίο Πατρών),
Kephallonia (Κεφαλλονιά), Limnos (Λήμνος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεμέα), Daphnes (Δαφνές),

— the quality wines psr described by the terms ‘výběr z bobulí’,

‘výběr z cibéb’,

‘ledové víno’ and ‘slámové víno’,

— the quality wine psr described by the terms ‘bobuľový výber’, ‘hrozienkový výber’ and ‘ľadový výber’,

— the quality wines psr entitled to bear the designation of origin: ‘Albana di Romagna’ described as ‘passito’,

— the Luxembourg quality wines psr described by the words ‘vendanges tardives’,

‘vin de glace’ or ‘vin de paille’;

(c) 350 mg/l for:

— the quality wines psr described by the term ‘výběr z hroznů’,

— the quality wines psr described by the term ‘výber z hrozna’.

In addition to point A of Annex V to Regulation (EC) No 1493/1999, the maximum sulphur dioxide content for white
wine originating in Canada and with the right to the designation ‘Icewine’, with a residual sugar content, expressed as
invert sugar, of not less than five g/l, shall be increased to 400 mg/l.

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ANNEX XV

Increase in the maximum total sulphur dioxide content where the weather conditions make this necessary

(Article 23(4) of this Regulation)

Year

Member State

Wine-growing zone(s)

Wines concerned

1.

2.

2000

Germany

2006

Germany

3.

2006

France

All wine-growing zones of
Germany.

All wines obtained from grapes
harvested in 2000.

The wine-growing zones in the
regions of Baden-Württemberg,
Bavaria, Hessen and Rhineland
Palatinate.

The wine-growing areas in the
departments of Bas-Rhin and
Haut-Rhin.

All wines obtained from grapes
harvested in 2006.

All wines obtained from grapes
harvested in 2006.

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ANNEX XVI

Volatile acid content

(Article 24 of this Regulation)

Notwithstanding point B(1) of Annex V to Regulation (EC) No 1493/1999, the maximum volatile acid content of wine
shall be:

(a)

for German wines:

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

35 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Trockenbeerenauslese’;

(b)

for French wines:

25 milliequivalents per litre for the following quality wines psr:

— Barsac,

— Cadillac,

— Cérons,

— Loupiac,

— Monbazillac,

— Sainte-Croix-du-Mont,

— Sauternes,

— Anjou-Coteaux de la Loire,

— Bonnezeaux,

— Coteaux de l’Aubance,

— Coteaux du Layon,

— Coteaux du Layon, followed by the name of the commune of origin,

— Coteaux du Layon, followed by the name ‘Chaume’,

— Quarts de Chaume,

— Coteaux de Saumur,

— Jurançon,

— Pacherenc du Vic Bilh,

— Alsace and Alsace grand cru, described and presented by the words ‘vendanges tardives’ or ‘sélection de grains nobles’,

— Arbois, followed by the description ‘vin de paille’,

— Côtes du Jura, followed by the description ‘vin de paille’,

— L’Étoile, followed by the description ‘vin de paille’,

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— Hermitage, followed by the description ‘vin de paille’,

— Chaume-Premier cru des Coteaux du Layon,

— Graves supérieurs,

— Saussignac;

the table wines with the following geographical indications, with a total alcoholic strength by volume higher than
15 % and a residual sugar content of more than 45 g/l:

— Vin de pays de Franche-Comté,

— Vin de pays des coteaux de l’Auxois,

— Vin de pays de Saône-et-Loire,

— Vin de pays des coteaux de l’Ardèche,

— Vin de pays des collines rhodaniennes,

— Vin de pays du comté Tolosan,

— Vin de pays des côtes de Gascogne,

— Vin de pays du Gers,

— Vin de pays du Lot,

— Vin de pays des côtes du Tarn,

— Vin de pays de la Corrèze,

— Vin de pays de l’Île de Beauté,

— Vin de pays d’Oc,

— Vin de pays des côtes de Thau,

— Vin de pays des coteaux de Murviel,

— Vin de pays du Jardin de la France, except for the wines produced in the zone bearing the controlled designation
of origin and in the areas planted with the variety Chenin, in the departments Maine-et-Loire and Indre-et-Loire,

— Vin de pays Portes de Méditerranée,

— Vin de pays des comtés rhodaniens,

— Vin de pays des côtes de Thongue,

— Vin de pays de la Côte Vermeille;

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,

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— 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,

— Muscat du Cap Corse;

(c)

for Italian wines:

(i) 25 milliequivalents per litre for:

— the quality liqueur wine psr ‘Marsala’,

— the quality wines psr Moscato di Pantelleria naturale, Moscato di Pantelleria and Malvasia delle Lipari,

— the quality wines psr Colli orientali del Friuli accompanied by the term ‘Picolit’,

— the quality wines psr and the quality liqueur wines psr meeting the requirements to be described by the terms
or one of the terms ‘vin santo’, ‘passito’, ‘liquoroso’ and ‘vendemmia tardiva’, with the exception of the quality
wines psr entitled to bear the designation of origin Alto Adige described by the terms or one of the terms
‘passito’ and ‘vendemmia tardiva’,

— 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’;

(ii) 40 milliequivalents per litre for the quality wines psr entitled to bear the designation of origin Alto Adige

described by the terms or one of the terms ‘passito’ or ‘vendemmia tardiva’.

(d)

for Austrian wines:

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

‘Eiswein’, with the exception of wines described as ‘Eiswein’ from the 2003 harvest,

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

‘Trockenbeerenauslese’ and ‘Strohwein’, and wines described as ‘Eiswein’ from the 2003 harvest;

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(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 originating in Spain:

(i) 25 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘vendimia tardía’;

(ii) 35 milliequivalents per litre for:

— the quality wines psr produced from overripe grapes entitled to bear the designation of origin ‘Ribeiro’,

— the quality wines psr described by the term ‘generoso’ or ‘generoso de licor’ and entitled to bear the
designation of origin Condado de Huelva, Jerez-Xerez-Sherry, Manzanilla-Sanlúcar de Barrameda, Málaga or
Montilla-Moriles;

(g)

for wines originating in Canada:

35 milliequivalents per litre for wines described by the words ‘Icewine’;

(h)

for Hungarian wines:

25 milliequivalents per litre for the following quality wines psr:

— Tokaji máslás,

— Tokaji fordítás,

— aszúbor,

— töppedt szőlőből készült bor,

— Tokaji szamorodni,

— késői szüretelésű bor,

— válogatott szüretelésű bor;

35 milliequivalents per litre for the following quality wines psr:

— Tokaji aszú,

— Tokaji aszúeszencia,

— Tokaji eszencia;

(i)

for Czech wines:

30 milliequivalents per litre for quality wines psr described by the words ‘výběr z bobulí’ and ‘ledové víno’,

35 milliequivalents per litre for quality wines psr described by the words ‘slámové víno’ and ‘výběr z cibéb’;

(j)

for Greek wines:

30 milliequivalents per litre for the following quality wines psr with a total alcoholic strength by volume equal or
higher than 13 % vol. and a residual sugar content of at least 45 g/l:

— Samos (Σάμος),

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— Rhodes (Ρόδος),

— Patras (Πάτρα),

— Rio Patron (Ρίο Πατρών),

— Cephalonie (Κεφαλονιά),

— Limnos (Λήμνος),

— Sitia (Σητεία),

— Santorini (Σαντορίνη),

— Nemea (Νεμέα),

— Daphnes (Δαφνές);

(k)

for Cypriot wines:

25 milliequivalents per litre for the quality liqueur wines psr ‘Κουμανδαρία’ (Commandaria);

(l)

for Slovak wines:

25 milliequivalents per litre for the following quality wines psr:

— tokajské samorodné,

35 milliequivalents per litre for:

— tokajský výber;

(m) for Slovenian wines:

30 milliequivalents per litre for the following quality wines psr:

— vrhunsko vino ZGP — jagodni izbor,

— vrhunsko vino ZGP — ledeno vino;

35 milliequivalents per litre for the following quality wines psr:

— vrhunsko vino ZGP — suhi jagodni izbor;

(n)

for Luxembourg wines:

— 25 milliequivalents per litre for Luxembourg quality wines psr meeting the requirements to be described as

‘vendanges tardives’,

— 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘vin de paille’ and

‘vin de glace’.

(o)

for Romanian wines:

— 25 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘DOC-CT’.

— 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘DOC-CIB’.

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ANNEX XVII

Enrichment where weather conditions have been exceptionally unfavourable

(Article 27 of this Regulation)

Year

Wine-growing
zone

Geographical region

Variety (where applicable)

1.

2000

A

England, Wales

Auxerrois, Chardonnay, Ehrenfelser, Faber, Huxelrebe,
Kerner, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling,
Schonburger, Scheurebe, Seyval Blanc and Wurzer

ANNEX XVIII

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

(Article 31 of this Regulation)

(p. m.)

ANNEX XIX

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

(Article 33 of this Regulation)

(p. m.)

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ANNEX XX

Characteristics of wine distillate or dried-grape distillate which may be added to liqueur wines and certain
quality liqueur wines psr

(Article 40 of this Regulation)

1. Organoleptic characteristics

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

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

and methyl alcohols

4. Maximum methyl-alcohol content

< 200 g/hl alcohol at 100 % vol.

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ANNEX XXI

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 41(1) of this Regulation)

GREECE
Σάμος (Samos), Μοσχάτος Πατρών (Patras Muscatel), Μοσχάτος Ρίου Πατρών (Rio Patron Muscatel), Μοσχάτος Κεφαλλονιάς
(Kefallonia Muscatel), Μοσχάτος Ρόδου (Rhodes Muscatel), Μοσχάτος Λήμνου (Lemnos Muscatel), Σητεία (Sitia), Νεμέα
(Nemea), Σαντορίνη (Santorini), Δαφνές (Dafnes), Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς
(Mavrodafne of Kefallonia).

SPAIN

Alicante

Cariñena

Jerez-Xérès-Sherry

Montilla-Moriles

Priorato

Tarragona

Valencia

ITALY

Quality liqueur wine psr

Description of product as established by Community rules or
national legislation

Moscatel de Alicante

Vino dulce

Vino dulce

Pedro Ximénez

Moscatel

Pedro Ximénez

Vino dulce

Vino dulce

Moscatel de Valencia

Vino dulce

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

B. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH INVOLVES THE ADDITION OF
THE PRODUCTS REFERRED TO IN POINT J(2)(B) OF ANNEX V TO REGULATION (EC) NO 1493/1999

(Article 41(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 point J(2)(b)(ii) of Annex V to Regulation (EC) No 1493/1999)

GREECE
Σάμος (Samos), Μοσχάτος Πατρών (Patras Muscatel), Μοσχάτος Ρίου Πατρών (Rio Patron Muscatel), Μοσχάτος
Κεφαλλονιάς (Kefallonia Muscatel), Μοσχάτος Ρόδου (Rhodes Muscatel), Μοσχάτος Λήμνου (Lemnos Muscatel), Σητεία
(Sitia), Σαντορίνη (Santorini), Δαφνές (Dafnes), Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς
(Mavrodafne of Kefallonia).

SPAIN

Contado de Huelva, Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Moriles, Rueda.

CYPRUS
Κουμανδαρία (Commandaria).

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

GREECE
Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς (Mavrodafne of Kefallonia), Σητεία (Sitia),
Σαντορίνη (Santorini), Δαφνές (Dafnes), Νεμέα (Nemea).

FRANCE

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

CYPRUS
Κουμανδαρία (Commandaria).

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

GREECE
Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς (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 point J(2)(b)(iii) of Annex V to Regulation (EC) No 1493/1999)

SPAIN

Jerez-Xérès-Sherry

Málaga

Montilla-Moriles

ITALY

Quality liqueur wine psr

Description of product as established by Community rules or
national legislation

Vino generoso de licor

Vino dulce

Vino generoso de licor

Aleatico di Gradoli, Giró di Cagliari, Malvasia delle Lipari, Malvasia di Cagliari, Moscato passito di Pantelleria

CYPRUS
Κουμανδαρία (Commandaria)

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 concen-
trated grape must

(Second indent of point J(2)(b)(iii) of Annex V 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

Málaga

Montilla-Moriles

Navarra

Vino generoso de licor

Vino generoso de licor

Vino dulce

Vino generoso de licor

Moscatel

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L 127/53

ITALY

Marsala

6. List of quality liqueur wines psr the production of which involves the addition of concentrated grape must

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

SPAIN

Málaga

Montilla-Moriles

Tarragona

ITALY

Quality liqueur wine psr

Description of product as established by Community rules or
national legislation

Vino dulce

Vino dulce

Vino dulce

Oltrepó Pavese Moscato, Marsala, Moscato di Trani.

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ANNEX XXII

Repealed Regulation with list of its successive amendments

Commission Regulation (EC) No 1622/2000
(OJ L 194, 31.7.2000, p. 1)

Regulation (EC) No 2451/2000
(OJ L 282, 8.11.2000, p. 7)

Regulation (EC) No 885/2001
(OJ L 128, 10.5.2001, p. 54)

Regulation (EC) No 1609/2001
(OJ L 212, 7.8.2001, p. 9)

Regulation (EC) No 1655/2001
(OJ L 220, 15.8.2001, p. 17)

Regulation (EC) No 2066/2001
(OJ L 278, 23.10.2001, p. 9)

Regulation (EC) No 2244/2002
(OJ L 341, 17.12.2002, p. 27)

Regulation (EC) No 1410/2003
(OJ L 201, 8.8.2003, p. 9)

Point 6.A.30 of Annex II of the 2003 Act of Accession
(OJ L 236, 23.9.2003, p. 346)

Regulation (EC) No 1427/2004
(OJ L 263, 10.8.2004, p. 3)

Regulation (EC) No 1428/2004
(OJ L 263, 10.8.2004, p. 7)

Regulation (EC) No 1163/2005
(OJ L 188, 20.7.2005, p. 3)

Regulation (EC) No 643/2006
(OJ L 115, 28.4.2006, p. 6)

Regulation (EC) No 1507/2006
(OJ L 280, 12.10.2006, p. 9)

Regulation (EC) No 2030/2006
(OJ L 414, 30.12.2006, p. 40)

Regulation (EC) No 388/2007
(OJ L 97, 12.4.2007, p. 3)

Regulation (EC) No 389/2007
(OJ L 97, 12.4.2007, p. 5)

Regulation (EC) No 556/2007
(OJ L 132, 24.5.2007, p. 3)

Regulation (EC) No 1300/2007
(OJ L 289, 7.11.2007, p. 8)

Article 2 only

Article 1 only

Article 1 only

Article 2 only

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ANNEX XXIII

Correlation table

Regulation (EC) No 1622/2000

This Regulation

Articles 1 to 7

Articles 1 to 7

Article 8, first paragraph, introductory words

Article 8(1), introductory words

Article 8, first paragraph, first indent

Article 8, first paragraph, second indent

Article 8, second paragraph

Article 8(1)(a)

Article 8(1)(b)

Article 8(2)

Article 9, first paragraph, introductory words

Article 9(1), introductory words

Article 9, first paragraph, first indent

Article 9, first paragraph, second indent

Article 9, first paragraph, third indent

Article 9, second paragraph

Article 10 and 11

Article 9(1)(a)

Article 9(1)(b)

Article 9(1)(c)

Article 9(2)

Article 10 and 11

Article 11a

Article 12

Article 13

Article 14

Article 15

Article 15a

Article 16

Article 17

Article 18

Article 18a

Article 18b

Article 19

Article 20

Article 21

Article 22

Article 23

Article 12

Article 13

Article 14

Article 15

Article 16

Article 17

Article 18

Article 19

Article 20

Article 21

Article 22

Article 23

Article 24

Article 25

Article 26

Article 27

Article 24, introductory words

Article 28, first paragraph, introductory words

Article 24, point (a)

Article 24, point (b)

Article 24, point (c)

Article 28, first paragraph, point (a)

Article 28, first paragraph, point (b)

Article 28, first paragraph, point (c)

Article 24, point (d), introductory words

Article 28, first paragraph, point (d),

introductory words

Article 24, point (d), first indent

Article 28, first paragraph, point (d)(i)

Article 24, point (d), second indent

Article 28, first paragraph, point (d)(ii)

Article 24, point (d), third indent

Article 28, first paragraph, point (d)(iii)

Article 24, point (d), last sentence

Article 28, second paragraph

Article 24, point (e)

Article 28, first paragraph, point (e)

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Regulation (EC) No 1622/2000

This Regulation

Article 25(1)

Article 29(1)

Article 25(2), introductory words

Article 29(2), introductory words

Article 25(2), first indent

Article 25(2), second indent

Article 25(2), third indent

Article 25(2), fourth indent

Article 25(2), fifth indent

Article 25(3) to (6)

Article 26(1)

Article 29(2)(a)

Article 29(2)(b)

Article 29(2)(c)

Article 29(2)(d)

Article 29(2)(e)

Article 29(3) to (6)

Article 30(1)

Article 26(2), introductory words

Article 30(2), introductory words

Article 26(2), first indent

Article 26(2), second indent

Article 26(2), third indent

Article 26(3)

Article 27

Article 28

Article 29

Article 30

Article 31

Article 32

Article 33

Article 34(1)

Article 30(2)(a)

Article 30(2)(b)

Article 30(2)(c)

Article 30(3)

Article 31

Article 32

Article 33

Article 34

Article 35

Article 36

Article 37

Article 38(1)

Article 34(2), introductory words

Article 38(2), introductory words

Article 34(2), first indent

Article 34(2), second indent

Article 34(2), last sentence

Article 34(3)

Article 38(2)(a)

Article 38(2)(b)

Article 38(2), last sentence

Article 38(3)

Article 35(1), introductory words

Article 39(1), introductory words

Article 35(1), first indent

Article 35(1), second indent

Article 35(1), third indent

Article 35(1), final wording

Article 35(2) and (3)

Article 39(1)(a)

Article 39(1)(b)

Article 39(1)(c)

Article 39(1), introductory words

Article 39(2) and (3)

Article 35(4), introductory words

Article 39(4), introductory words

Article 35(4)(a)

Article 39(4)(a)

Article 35(4)(b), introductory words

Article 39(4)(b), introductory words

Article 35(4)(b), first indent

Article 35(4)(b), second indent

Article 35(5)

Article 37

Article 39(4)(b)(i)

Article 39(4)(b)(ii)

Article 39(5)

Article 40

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Regulation (EC) No 1622/2000

This Regulation

Article 38

Article 39

Article 40

Article 41

Article 42

Article 43

Article 41(1), first subparagraph, introductory words

Article 44(1), first subparagraph, introductory words

Article 41(1), first subparagraph, first indent

Article 44(1), first subparagraph, point (a)

Article 41(1), first subparagraph, second indent

Article 44(1), first subparagraph, point (b)

Article 41(1), first subparagraph, third indent

Article 44(1), first subparagraph, point (c)

Article 41(1), first subparagraph, fourth indent

Article 44(1), first subparagraph, point (d)

Article 41(1), second subparagraph

Article 44(1) second subparagraph

Article 41(2), (3) and (4)

Article 41(2), (3) and (4)

Article 42

Article 43

Article 44(1)

Article 44(2)

—

Article 45

Annex I

Annex II

Annex III

Annex IV

Annex VI

Annex VII

Annex VIII

Annex VIIIa

Annex IX

Annex IXa

Annex X

Annex XI

Annex XIa

Annex XII

Annex XIIa

Annex XIII

Annex XIV

Annex XV

Annex XVI

Annex XVII

Annex XVIII

—

—

Article 45

Article 46

—

Article 47

Article 48

Article 49

Annex I

Annex II

Annex III

Annex IV

Annex V

Annex VI

Annex VII

Annex VIII

Annex IX

Annex X

Annex XI

Annex XII

Annex XIII

Annex XIV

Annex XV

Annex XVI

Annex XVII

Annex XVIII

Annex XIX

Annex XX

Annex XXI

Annex XXII

Annex XXIII