CELEX: 51973PC0692
Language: en
Date: 1973-05-11
Title: PROPOSAL FOR A REGULATION (EEC) OF THE COUNCIL supplementing Regulation (EEC) No. 816/70 by introducing new provisions relating to oenological practices.

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (73) 692
Vol. 1973/0137
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 ---pagebreak--- COMMISSION OJ? THE EUROPEAN COMMUMKES
                                                           COM(73 ) 692 final
                                                           Brussels . 11 Mas'- 1973
                               PROPOSAL FOR A
                       REGULATION ( EEC) OP THE COUNCIL
                      supplementing Regulation (EEC) NO.
                      816/70 by introducing new provisions
                      relating to oenological practices .
   COMC73 ) 692 final
 ---pagebreak---                           EXPLANATORY MEMORANDUM
             By Regulation (ESC ) No 2680/82 , amending Regulation (EEC ) No 816/70
laying down additional provisions for the common organization of the market in
wine and Regulation (EEC ) No 8I7/7O laying down special provisions for quality
wine produced in specified regions , the Council adopted certain provisions designed
to improve the operation of the common market in wine , in particular by inserting
a new Article 28a , which effectively prevents products produced in breach of the
rules in force on oenological practices from being offered or released for direct
human consumption .  It has become necessary to supplement those provisions , thus
facilitating the free circulation of wines in the Community , whether they originate
in the Community or in third countries , by adopting additional common rules , in
particular as regards the composition and treatment of wines .
             To that end the Commission encloses its proposal to the Council
for a Regulation supplementing Title IV of Regulation (EEC ) No 316/yO by laying
down new provisions in this matter .
 ---pagebreak---                                 PROPOSAL JOR A
                        REGULATION ( 3SC) 0P TH2 COUNCIL
                supplementing Regulation (SEC ) No 816/70 by introducing
                new provisions relating to oonological practices .
THE COUNCIL OP THE EUROPEAN COMMV ."ITIES ,
Having regard to the Treaty establishing the European Economic Community , and
in particular Article 43 thereof j      •  " .
Having regard to the proposal from the Commission j       ■
Having regard to the Opinion of the European Parliament       •
Whereas Title IV of Council Regulation (EEC) No 816/70 ^^ of 26 April 1970
laying do'.-m additional provisions for the common organization of the market
in wine , as last amended by Regulation (EEC ) No 2680/72        lays down provi­
sions relating to certain oenological practices 5
Whereas for the proper functioning of the common organization of the market
in wine it has become essential to adopt additional common rules , as regards
in particular the composition and treatment of wines , in order to facilitate
the free circulation of wines in the Community , whether they originate in the
Community or in third countries :
                                                                        /-•
^ OJ No
^ OJ No L 99 , 5 May 1970 , p. 1
    OJ No L 289 , 27 December 1972 , p. 1 >
 ---pagebreak---                                       - 2 -
whereas , in order that wine may retain its natural characteristics , an exhaustive
list must "be prepared setting out the "basic products which may "be used and the
processes and oenological practices which may be applied to the uinc itself ;
HAS ADOPTED THIS REGULATION :
                                   Article 1
              The following indent is added to the second subparagraph of Article
28a(l ) of Regulation (EEC ) No 016/70 :
" - for products of a volitile acidity content of not less than ( 19 ) milliecrui-
   valents ".
                                   Article
              Council Regulation (EEC ) No 816/ 70 is amended by addition of the
following Article :
"Article 23 b
1«            Only processes and oenological practices which    are permitted under
Articles 18 to 23 and 25 to 26a or are set out in Annex Ila maj'- be us^d in the
preparation and preservation of the products defined in points 1 to 4 and 7 to 15
of Annex II .
2.          ( The processes and oenological practices listed in Annex Ila may be
used solely to make sure that wines are well made and well preserved .       They
must not have the effect of misleading the consumer , in particular by concealing
defects or diseases or by falsifying results of analysis .
3.            The application to certain products of the processes and oenological
practices set out in Annex Ila may be. prohibited .
4.            Detailed rules for the application of ths Article , in particular as
regards those processes and oenological practices which may be prohibited , shall
                                      #                                          »
be adopted in accordance with the procedure laid down in Article 7 °f Regulation
No 24 ."                                            '
                                                                • • •/ • * •
 ---pagebreak---                                      Article 3
                The following Annex is added, to Regulation (EEC ) ITo 816/70 :
" Annex II a                                                                  i      '
1.              Processes and oeno logical practices which, may be applied to fresh grap
grape     must , grape must in fermentation , and new wine still in fermentation :
(a )  aeration j
(b )  heat treatment ;
( c)  refrigeration ;
(d )  centrifuging and filtration , with or without an added inert filtering agent j
(e )  use of carbon dioxide , or of nitrogen in an inert atmosphere ;
( f)  use of selected yeasts ;
( g)  addition per litre of up to 0.3 gr of diamonic orthophosphate or up to 0.6 mrs*
      of thiamin ;
( h)  addition of sulphur dioxide , potassium di sulphite , and calcium disulphite ;
(i)   physical desulphiting :
(j)   use of infusorial, earth ;
(k)   use of carbon or coal to decolour stained white ihusts ;
( l ) use of bentonite or of the clarifying agent specified at point ( j ).
2.              Processes and oenological practices which may be applied to wine : *
( a) rcfermentation with fresh grapes , whether or not pressed , or with fresh grape
      must si
(b )  areation :
( c)  heat treatment 5
( d)  refrigeration 5         ■
(e)   centrifuging and filtration , with or without an added inert filtering agent ;
(f)   use of carbondioxide , "or of nitrogen in an inert atmosphere ;
( g)  use , within* the limits " specified in Article 26a , of sulphur dioxide , potassi'
      disulphite and calcium disulphite 5
( h) addition per litre of up to 10 mg of sorbic acid or potassium sorbate ,.
 ---pagebreak---        Where sorbio asiicl is used , the maximum sulphur dioxide content authorised
       "by article 26a is reduced "by l/3 ;      .      '
 ( i ) addition of L-ascorbic acid 5
 ( j ) clarification and           by means of one or more of the following substances :
       - edible gelatines ;
       - fish glue ; '
       - casein ;
       - animal albumins :
       - bentonite ;
       - silicon gel ;
       - kaolin ;
(k ) addition of tannin ;
( l ) use of infusorial earth ;
(m) treatment with carbon or coal for the purpose of
       - decolouring stained white wines or eliminating minor defects of smell
          or tas'i;e ;
       - preventing ferric casse ;
(n) use of up to 5$          volume of undiluted fresh , healthy liquid yeasts , prepared
       by the wine producer himself and obtained Toy fermenting wine of the same nature
       and from the same vineyard as the wine being treated ;
( 0 ) treatment by up to 200 mg of calcium phytato per litre ;
( p ) treatment by potassium ferrocyanide , provided that :
       - the operation is carried out under the supervision and responsibility of
          an oenologist ; and
       - no trace discoverable onanalysis remains of the potassium ferrocyanide
          or of its derivations j
( q ) addition of up to 100 mg of tartaric acid per litre ;
( r) use of raccmic acid to precipitate excess cai cium".
                                       Article 4
                   In Article 39 of Regulation (ESC ) Fo 816/70 , the words "of Annexes
I and II " are replaced by "of Annexes I , II and Ila".
 ---pagebreak---                                     Article 5
                Transitional measures nocecsary to facilitate the changeover to the
arrangements provided for in this Regulation , in particular as regards :
- Community arid imported wines held for sale on the Community market ab the
  time when thi3 Regulation talces effect ,
- wines of the 1973 harvest ,
shall be adopted in accordance with the procedure laid down in Article 7 of
Regulation Ho 24 .
                                    Article 5
                This Regulation shall entar into force on the third day following
its . publicaiion in the Official Journal of the European Communities .
                This Regulation shall apply from 1 September 1974 *
                This Regulation shall "bo binding in its entirety and directly appli­
cable in all Member States .
                                                       Done at Brussels , 11 Ma;/ 1973
                                                      For the Council ,
                                                        The President
                                                       " rrneoifi- Cavi r O.T.PO' I