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Commission Regulation (EC) No 423/2008 (repealed)Dangos y teitl llawn

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(EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version) (repealed)

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  1. Introductory Text

  2. Article 1.Purpose

  3. TITLE I REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE MUSTS

    1. Article 2.Use of grapes of certain varieties

    2. 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

    3. 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

  4. TITLE II OENOLOGICAL PRACTICES AND PROCESSES

    1. CHAPTER I Restrictions and requirements pertaining to the use of certain substances authorised for oenological purposes

      1. Article 5.Restrictions on the use of certain substances

      2. Article 6.The purity and identification specifications of substances used in oenological practices

      3. Article 7.Calcium tartrate

      4. Article 8.Tartaric acid

      5. Article 9.Aleppo pine resin

      6. Article 10.Beta-glucanase

      7. Article 11.Lactic bacteria

      8. Article 12.Lysozyme

      9. Article 13.Ion exchange resins

      10. Article 14.Potassium ferrocyanide

      11. Article 15.Calcium phytate

      12. Article 16.DL-tartaric acid

      13. Article 17.Dimethyldicarbonate

      14. Article 18.Electrodialysis treatment

      15. Article 19.Urease

      16. Article 20.Addition of oxygen

      17. Article 21.Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’ pulp

      18. Article 22.Use of pieces of oak wood

    2. CHAPTER II Specific restrictions and requirements

      1. Article 23.Sulphur dioxide content

      2. Article 24.Volatile acid content

      3. Article 25.Use of calcium sulphate in certain liqueur wines

  5. TITLE III OENOLOGICAL PRACTICES

    1. CHAPTER I Enrichment

      1. Article 26.Authorisation to use sucrose

      2. Article 27.Enrichment in the event of exceptionally unfavourable weather conditions

      3. Article 28.Enrichment of the cuvée for sparkling wines

      4. Article 29.Administrative rules applicable to enrichment

    2. CHAPTER II Acidification and deacidification

      1. Article 30.Administrative rules applicable to acidification and deacidification

    3. CHAPTER III Common rules applicable to enrichment, acidification and deacidification

      1. Article 31.Acidification and enrichment of one and the same product

      2. Article 32.General rules applicable to enrichment, acidification and deacidification of products other than wine

      3. Article 33.Derogation from the dates laid down for enrichment, acidification and deacidification

    4. CHAPTER IV Sweetening

      1. Article 34.Technical rules applicable to sweetening

      2. Article 35.Administrative rules applicable to sweetening

      3. Article 36.Sweetening of certain imported wines

      4. Article 37.Specific rules applicable to the sweetening of liqueur wines

    5. CHAPTER V Coupage

      1. Article 38.Definition

      2. Article 39.General rules applicable to coupage

    6. CHAPTER VI Addition of other products

      1. Article 40.Addition of distillate to liqueur wines and certain quality liqueur wines psr

      2. Article 41.Addition of other products to, and use of grape must in the preparation of, certain quality liqueur wines psr

      3. Article 42.Addition of alcohol to semi-sparkling wine

    7. CHAPTER VII Requirements applicable to ageing

      1. Article 43.Ageing of certain liqueur wines

  6. TITLE IV EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES

    1. Article 44.General rules

  7. TITLE V FINAL PROVISIONS

    1. Article 45.Wine produced before 1 August 2000

    2. Article 46.Requirements for distillation, movement and use of products not complying with Regulation (EC) No 1493/1999 or with this Regulation

    3. Article 47.Applicable Community methods for the analysis of wines

    4. Article 48.Repeal

    5. Article 49.This Regulation shall enter into force on the twentieth day...

  8. Signature

    1. ANNEX I

      1. 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)

    2. ANNEX II

      1. 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)

    3. ANNEX III

      1. A. List of vine varieties grapes of which may be used...

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

    4. ANNEX IV

      1. Restrictions on the use of certain substances (Article 5 of this Regulation)

    5. ANNEX V

      1. Requirements for calcium tartrate (Article 7 of this Regulation)

        1. AREA OF APPLICATION

        2. REQUIREMENTS

    6. ANNEX VI

      1. Requirements for beta-glucanase (Article 10 of this Regulation)

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

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

        3. 3. Origin: Trichoderma harzianum

        4. 4. Area of application: breaking down the beta-glucans present in wines,...

        5. 5. Maximum dose: 3 g of the enzymatic preparation containing 25 % total...

        6. 6. Chemical and microbiological purity specifications:

    7. ANNEX VII

      1. Lactic bacteria (Article 11 of this Regulation)

        1. REQUIREMENTS

        2. FORM

        3. IMMOBILISED BACTERIA

        4. CONTROLS

          1. Chemical:

          2. Microbiological:

        5. ADDITIVES

        6. DATE OF PRODUCTION

        7. USE

        8. PRESERVATION

        9. METHODS OF ANALYSIS

    8. ANNEX VIII

      1. Requirements for lysozyme (Article 12 of this Regulation)

        1. AREA OF APPLICATION

        2. REQUIREMENTS:

    9. ANNEX IX

      1. Determination of the loss of organic matter from ion exchange resins (Article 13 of this Regulation)

        1. 1. SCOPE AND AREA OF APPLICATION

        2. 2. DEFINITION

        3. 3. PRINCIPLE

        4. 4. REAGENTS

          1. 4.1. Distilled water or deionised water of equivalent purity.

          2. 4.2. Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute...

          3. 4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of...

        5. 5. APPARATUS

          1. 5.1. Ion exchange chromatography columns.

          2. 5.2. Measuring cylinders, capacity 2 l.

          3. 5.3. Evaporating dishes capable of withstanding a muffle furnace at 850 °C....

          4. 5.4. Drying oven, thermostatically controlled at 105 ± 2 °C.

          5. 5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C.

          6. 5.6. Analytical balance, accurate to 0,1 mg.

          7. 5.7. Evaporator, hotplate or infrared evaporator.

        6. 6. PROCEDURE

          1. 6.1. Add to each of three separate ion exchange chromatography columns...

          2. 6.2. For the anionic resins, pass the three extracting solvents (points...

          3. 6.3. Evaporate the three eluates over a hotplate or with an...

          4. 6.4. After recording the constant weight (point 6.3), place the evaporating...

          5. 6.5. Calculate the organic matter extracted (point 7.1). If the result...

        7. 7. EXPRESSION OF RESULTS

          1. 7.1. Formula and calculation of results

          2. 7.2. The difference in the results between two parallel determinations carried...

    10. ANNEX X

      1. Requirements for dimethyldicarbonate (Article 17 of this Regulation)

        1. AREA OF APPLICATION

        2. REQUIREMENTS

    11. ANNEX XI

      1. Requirements for electrodialysis treatment (Article 18 of this Regulation)

        1. 1. MEMBRANE REQUIREMENTS

          1. 1.1. The membranes shall be arranged alternately in a ‘filter-press’ type...

          2. 1.2. The cation-permeable membranes must be designed to extract cations only,...

          3. 1.3. The anion-permeable membranes must be designed to extract anions only,...

          4. 1.4. The membranes must not excessively modify the physicochemical composition and...

        2. 2. MEMBRANE UTILISATION REQUIREMENTS

    12. ANNEX XII

      1. Requirements for urease (Article 19 of this Regulation)

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

        2. 2. Activity: urease activity (active at acidic pH), to break down...

        3. 3. Origin: Lactobacillus fermentum.

        4. 4. Area of application: breaking down urea present in wine intended...

        5. 5. Maximum quantity to be used: 75 mg of enzyme preparation...

        6. 6. Chemical and microbiological purity specifications

    13. ANNEX XIII

      1. Requirements for pieces of oak wood (Article 22 of this Regulation)

        1. PURPOSE, ORIGIN AND AREA OF APPLICATION

        2. LABELLING

        3. DIMENSIONS

        4. PURITY

    14. ANNEX XIV

      1. Derogations regarding sulphur dioxide content (Article 23(1) of this Regulation)

    15. ANNEX XV

    16. ANNEX XVI

      1. Volatile acid content (Article 24 of this Regulation)

    17. ANNEX XVII

    18. ANNEX XVIII

      1. Cases where acidification and enrichment of one and the same product are authorised (Article 31 of this Regulation)

    19. ANNEX XIX

      1. Dates before which enrichment, acidification and deacidification operations may be carried out in cases of exceptionally bad weather conditions (Article 33 of this Regulation)

    20. ANNEX XX

    21. ANNEX XXI

      List of quality liqueur wines psr the production of which involves the application of special rules

      1. A. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...

        1. GREECE

        2. SPAIN

        3. ITALY

      2. B. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...

        1. 1. List of quality liqueur wines psr the production of which...

          1. GREECE

          2. SPAIN

          3. CYPRUS

        2. 2. List of quality liqueur wines psr the production of which...

          1. GREECE

          2. FRANCE

          3. CYPRUS

        3. 3. List of quality liqueur wines psr the production of which...

          1. GREECE

        4. 4. List of quality liqueur wines psr the production of which...

          1. SPAIN

          2. ITALY

          3. CYPRUS

        5. 5. List of quality liqueur wines psr the production of which...

          1. SPAIN

          2. ITALY

        6. 6. List of quality liqueur wines psr the production of which...

          1. SPAIN

          2. ITALY

    22. ANNEX XXII

    23. ANNEX XXIII

Yn ôl i’r brig

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