Commission Regulation (EC) No 423/2008 (repealed)Dangos y teitl llawn

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.)

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

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.

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:

a 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.
b 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.
c Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.
d Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.
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		maximum content in wine thus treated: 2 g/l
L-ascorbic acid	250 mg/l	250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l
Citric acid		maximum content in wine thus treated: 1 g/l
Metatartaric acid		100 mg/l
Copper sulphate		1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l
Charcoal for oenological use	100 g dry weight per hl	100 g dry weight per hl
Nutritive salts: diammonium phosphate or ammonium sulphate	1 g/l (expressed in salt)a	0,3 g/l (expressed in salt) for the preparation of sparkling wine
Ammonium sulphite or ammonium bisulphite	0,2 g/l (expressed in salt)b
Growth factors: thiamine in the form of thiamine hydrochloride	0,6 mg/l (expressed in thiamine)	0,6 mg/l (expressed in thiamine) for the preparation of sparkling wine
Polyvinylpolypyrrolidone	80 g/hl	80 g/hl
Calcium tartrate		200 g/hl
Calcium phytate		8 g/hl
Lysozyme	500 mg/lc	500 mg/ld
Dimethyldicarbonate		200 mg/l; residues not detectable in the wine placed on the market

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:	Less than 10 %
Heavy metals:	Less than 30 ppm
Pb:	Less than 10 ppm
As:	Less than 3 ppm
Total coliforms:	Absent
Escherichia coli	Absent in 25 g sample
Salmonella spp:	Absent in 25 g sample
Aerobic count:	Less than 5 × 104 cells/g

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.

Medium A

Yeast extract	5 g
Meat extract	10 g
Trypsic peptone	15 g
Sodium acetate	5 g
Ammonium citrate	2 g
Tween 80	1 g
Manganous sulphate	0,05 g
Magnesium sulphate	0,2 g
Glucose	20 g
Water to make up	1 000 ml
pH	5,4

Medium B

Tomato juice	250 ml
Difco-yeast extract	5 g
Peptone	5 g
L-malic acid	3 g
Tween 80	1 drop
Manganous sulphate	0,05 g
Magnesium sulphate	0,2 g
Water to make up	1 000 ml
pH	4,8

Medium C

Glucose	5 g
Tryptone Difco	2 g
Peptone Difco	5 g
Liver extract	1 g
Tween 80	0,05 g
Tomato juice diluted 4,2 times filtered with Whatman No 1	1 000 ml
pH	5,5

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.

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.

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.

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.

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 physicochemical 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.

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.

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	Less than 10 %
Heavy metals	Less than 30 ppm
Lead	Less than 10 ppm
Arsenic	Less than 2 ppm
Total coliforms	Absent
Salmonella spp	Absent in 25 g sample
Aerobic count	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.

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.

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,

• 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.

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.	2000	Germany	All wine-growing zones of Germany.	All wines obtained from grapes harvested in 2000.
2.	2006	Germany	The wine-growing zones in the regions of Baden-Württemberg, Bavaria, Hessen and Rhineland Palatinate.	All wines obtained from grapes harvested in 2006.
3.	2006	France	The wine-growing areas in the departments of Bas-Rhin and Haut-Rhin.	All wines obtained from grapes harvested in 2006.

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’,

  • 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,

  • 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;

(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),

• 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’.

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.)

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	52 % vol.
maximum	86 % vol.
3. Total quantity of volatile substances other than ethyl and methyl alcohols	125 g/hl alcohol or more at 100 % vol.
4. Maximum methyl-alcohol content	< 200 g/hl alcohol at 100 % vol.

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

Quality liqueur wine psr	Description of product as established by Community rules or national legislation
Alicante	Moscatel de Alicante Vino dulce
Cariñena	Vino dulce
Jerez-Xérès-Sherry	Pedro Ximénez Moscatel
Montilla-Moriles	Pedro Ximénez
Priorato	Vino dulce
Tarragona	Vino dulce
Valencia	Moscatel de Valencia Vino dulce

ITALY

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).

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

Quality liqueur wine psr	Description of product as established by Community rules or national legislation
Jerez-Xérès-Sherry	Vino generoso de licor
Málaga	Vino dulce
Montilla-Moriles	Vino generoso de licor

ITALY

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 concentrated 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	Vino generoso de licor
Jerez-Xérès-Sherry	Vino generoso de licor
Málaga	Vino dulce
Montilla-Moriles	Vino generoso de licor
Navarra	Moscatel

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

Quality liqueur wine psr	Description of product as established by Community rules or national legislation
Málaga	Vino dulce
Montilla-Moriles	Vino dulce
Tarragona	Vino dulce

ITALY

Oltrepó Pavese Moscato, Marsala, Moscato di Trani.

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)	Article 2 only
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)	Article 1 only
Regulation (EC) No 1507/2006 (OJ L 280, 12.10.2006, p. 9)	Article 1 only
Regulation (EC) No 2030/2006 (OJ L 414, 30.12.2006, p. 40)	Article 2 only
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)

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(1)(a)
Article 8, first paragraph, second indent	Article 8(1)(b)
Article 8, second paragraph	Article 8(2)
Article 9, first paragraph, introductory words	Article 9(1), introductory words
Article 9, first paragraph, first indent	Article 9(1)(a)
Article 9, first paragraph, second indent	Article 9(1)(b)
Article 9, first paragraph, third indent	Article 9(1)(c)
Article 9, second paragraph	Article 9(2)
Article 10 and 11	Article 10 and 11
Article 11a	Article 12
Article 12	Article 13
Article 13	Article 14
Article 14	Article 15
Article 15	Article 16
Article 15a	Article 17
Article 16	Article 18
Article 17	Article 19
Article 18	Article 20
Article 18a	Article 21
Article 18b	Article 22
Article 19	Article 23
Article 20	Article 24
Article 21	Article 25
Article 22	Article 26
Article 23	Article 27
Article 24, introductory words	Article 28, first paragraph, introductory words
Article 24, point (a)	Article 28, first paragraph, point (a)
Article 24, point (b)	Article 28, first paragraph, point (b)
Article 24, point (c)	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)
Article 25(1)	Article 29(1)
Article 25(2), introductory words	Article 29(2), introductory words
Article 25(2), first indent	Article 29(2)(a)
Article 25(2), second indent	Article 29(2)(b)
Article 25(2), third indent	Article 29(2)(c)
Article 25(2), fourth indent	Article 29(2)(d)
Article 25(2), fifth indent	Article 29(2)(e)
Article 25(3) to (6)	Article 29(3) to (6)
Article 26(1)	Article 30(1)
Article 26(2), introductory words	Article 30(2), introductory words
Article 26(2), first indent	Article 30(2)(a)
Article 26(2), second indent	Article 30(2)(b)
Article 26(2), third indent	Article 30(2)(c)
Article 26(3)	Article 30(3)
Article 27	Article 31
Article 28	Article 32
Article 29	Article 33
Article 30	Article 34
Article 31	Article 35
Article 32	Article 36
Article 33	Article 37
Article 34(1)	Article 38(1)
Article 34(2), introductory words	Article 38(2), introductory words
Article 34(2), first indent	Article 38(2)(a)
Article 34(2), second indent	Article 38(2)(b)
Article 34(2), last sentence	Article 38(2), last sentence
Article 34(3)	Article 38(3)
Article 35(1), introductory words	Article 39(1), introductory words
Article 35(1), first indent	Article 39(1)(a)
Article 35(1), second indent	Article 39(1)(b)
Article 35(1), third indent	Article 39(1)(c)
Article 35(1), final wording	Article 39(1), introductory words
Article 35(2) and (3)	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 39(4)(b)(i)
Article 35(4)(b), second indent	Article 39(4)(b)(ii)
Article 35(5)	Article 39(5)
Article 37	Article 40
Article 38	Article 41
Article 39	Article 42
Article 40	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 45
Article 43	Article 46
Article 44(1)	—
Article 44(2)	Article 47
—	Article 48
Article 45	Article 49
Annex I	Annex I
Annex II	Annex II
Annex III	Annex III
Annex IV	Annex IV
Annex VI	Annex V
Annex VII	Annex VI
Annex VIII	Annex VII
Annex VIIIa	Annex VIII
Annex IX	Annex IX
Annex IXa	Annex X
Annex X	Annex XI
Annex XI	Annex XII
Annex XIa	Annex XIII
Annex XII	Annex XIV
Annex XIIa	Annex XV
Annex XIII	Annex XVI
Annex XIV	Annex XVII
Annex XV	Annex XVIII
Annex XVI	Annex XIX
Annex XVII	Annex XX
Annex XVIII	Annex XXI
—	Annex XXII
—	Annex XXIII

(1)

OJ L 220, 15.8.2002, p. 18.