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Commission Regulation (EC) No 889/2008Dangos y teitl llawn

Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control

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There are currently no known outstanding effects for the Commission Regulation (EC) No 889/2008, ANNEX VIIIa . Help about Changes to Legislation

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[F1ANNEX VIIIa U.K. Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c

Textual Amendments

a

For the individual yeast strains: if available, derived from organic raw material.

b

Derived from organic raw material if available.]

Type of treatment in accordance with Annex I A to Regulation (EC) No 606/2009 Name of products or substances Specific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC) No 606/2009
Point 1: Use for aeration or oxygenation

  • Air

  • Gaseous oxygen

Point 3: Centrifuging and filtration

  • Perlite

  • Cellulose

  • Diatomeceous earth

Use only as an inert filtering agent
Point 4: Use in order to create an inert atmosphere and to handle the product shielded from the air

  • Nitrogen

  • Carbon dioxide

  • Argon

Points 5, 15 and 21: Use

  • Yeasts a , yeast cell walls

Point 6: Use

  • Di-ammonium phosphate

  • Thiamine hydrochloride

  • Yeast autolysates

Point 7: Use

  • Sulphur dioxide

  • Potassium bisulphite or potassium metabi-sulphite

(a)

The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines as referred to in point 1(a) of Part A of Annex I B to Regulation (EC) No 606/ 2009 and with a residual sugar level lower than 2 grams per litre;

(b)

The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé wines as referred to in point 1(b) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre;

(c)

For all other wines, the maximum sulphur dioxide content applied in accordance with Annex I B to Regulation (EC) No 606/2009 on 1 August 2010 , shall be reduced by 30 milligrams per litre.

Point 9: Use

  • Charcoal for oenological use

Point 10: Clarification

  • Edible gelatine b

  • Plant proteins from wheat or peas b

  • Isinglass b

  • Egg white albumin b

  • Tannins b

  • Potato proteins b

  • Yeast protein extracts b

  • Casein

  • Chitosan derived from Aspergillus niger

  • Potassium caseinate

  • Silicon dioxide

  • Bentonite

  • Pectolytic enzymes

Point 12: Use for acidification purposes

  • Lactic acid

  • L(+)Tartaric acid

Point 13: Use for deacidification purposes

  • L(+)Tartaric acid

  • Calcium carbonate

  • Neutral potassium tartrate

  • Potassium bicarbonate

Point 14: Addition

  • Aleppo pine resin

Point 17: Use

  • Lactic bacteria

Point 19: Addition

  • L-Ascorbic acid

Point 22: Use for bubbling

  • Nitrogen

Point 23: Addition

  • Carbon dioxide

Point 24: Addition for wine stabilisation purposes

  • Citric acid

Point 25: Addition

  • Tannins b

Point 27: Addition

  • Meta-tartaric acid

Point 28: Use

  • Acacia gum b (= gum arabic)

Point 30: Use

  • Potassium bitartrate

Point 31: Use

  • Cupric citrate

Point 35: Use

  • Yeast mannoproteins

Point 38: Use

  • Oak chips

Point 39: Use

  • Potassium alginate

Point 44: Use

  • Chitosan derived from Aspergillus niger

Point 51: Use

  • Inactivated yeast

Type of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009

  • Calcium sulphate

Only for ‘ vino generoso ’ or ‘ vino generoso de licor ’

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