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Commission Regulation (EC) No 606/2009 (repealed)Dangos y teitl llawn

Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (repealed)

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  1. Introductory Text

  2. Article 1.Purpose

  3. Article 2.Wine-growing areas where wines may have a maximum total alcoholic strength of 20 % vol.

  4. Article 3.Authorised oenological practices and restrictions

  5. Article 4.Experimental use of new oenological practices

  6. Article 5.Oenological practices applicable to categories of sparkling wines

  7. Article 6.Oenological practices applicable to liqueur wines

  8. Article 7.Definition of coupage

  9. Article 8.General rules on blending and coupage

  10. Article 9.The purity and identification specifications of substances used in oenological practices

  11. Article 10.Conditions governing the holding, circulation and use of products not complying with Chapter II of Title III of Regulation (EC) No 479/2008 or this Regulation

  12. Article 11.General rules applicable to the enrichment, acidification and deacidification of products other than wine

  13. Article 12.Administrative rules applicable to enrichment

  14. Article 12a.Notifications of Member States' decisions allowing an increase in natural alcoholic strength

  15. Article 13.Administrative rules applicable to acidification and deacidification

  16. Article 14.Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’/‘výber’ pulp

  17. Article 14a.Fixing a minimum percentage of alcohol for by-products

  18. Article 14b.Disposal of by-products

  19. Article 15.Applicable Community analysis methods

  20. Article 16.Repeal

  21. Article 17.. . . . . . . . . ....

  22. Signature

    1. ANNEX I A

      AUTHORISED OENOLOGICAL PRACTICES AND PROCESSES.

      1. . . . . . . . . . ....

      2. Appendix 1

        Requirements for beta-glucanase

        1. . . . . . . . . . ....

      3. Appendix 2

        L(+) tartaric acid

        1. . . . . . . . . . ....

      4. Appendix 3

        Aleppo pine resin

        1. . . . . . . . . . ....

      5. Appendix 4

        Ion exchange resins

        2. 1. SCOPE AND AREA OF APPLICATION

        3. 2. DEFINITION

        4. 3. PRINCIPLE

        5. 4. REAGENTS

          2. 4.1. . . . . . . . . . ....

          3. 4.2. . . . . . . . . . ....

          4. 4.3. . . . . . . . . . ....

        6. 5. APPARATUS

          1. 5.1. . . . . . . . . . ....

          2. 5.2. . . . . . . . . . ....

          3. 5.3. . . . . . . . . . ....

          4. 5.4. . . . . . . . . . ....

          5. 5.5. . . . . . . . . . ....

          6. 5.6. . . . . . . . . . ....

          7. 5.7. . . . . . . . . . ....

        7. 6. PROCEDURE

          1. 6.1. . . . . . . . . . ....

          2. 6.2. . . . . . . . . . ....

          3. 6.3. . . . . . . . . . ....

          4. 6.4. . . . . . . . . . ....

          5. 6.5. . . . . . . . . . ....

        8. 7. EXPRESSION OF THE RESULTS

          1. 7.1. . . . . . . . . . ....

          2. 7.2. . . . . . . . . . ....

      6. Appendix 5

        Potassium ferrocyanide

        1. . . . . . . . . . ....

        2. . . . . . . . . . ....

        3. . . . . . . . . . ....

      7. Appendix 6

        1. Requirements for dimethyldicarbonate

          1. AREA OF APPLICATION

          2. REQUIREMENTS

      8. Appendix 7

        Requirements for electrodialysis treatment

        1. . . . . . . . . . ....

        2. 1. MEMBRANE REQUIREMENTS

          1. 1.1. . . . . . . . . . ....

          2. 1.2. . . . . . . . . . ....

          3. 1.3. . . . . . . . . . ....

          4. 1.4. . . . . . . . . . ....

        3. 2. MEMBRANE UTILISATION REQUIREMENTS

      9. Appendix 8

        Requirements for urease

        1. . . . . . . . . . ....

      10. Appendix 9

        Requirements for pieces of oak wood

        1. PURPOSE, ORIGIN AND AREA OF APPLICATION

        2. LABELLING

        3. DIMENSIONS

        4. PURITY

      11. Appendix 10

        1. Requirements for treatment to correct the alcohol content of wines...

      12. Appendix 11

        Requirements for treatment with PVI/PVP copolymers

        2. Requirements

      13. Appendix 12

        Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine

        2. Requirements

      14. Appendix 13

        1. Requirements for the treatment of wines with chitosan derived from...

          1. Areas of application:

          2. Requirements:

      15. Appendix 14

        1. Requirements for acidification by means of electro-membranary treatment

      16. Appendix 15

        1. Requirements for acidification by treatment with cation exchangers

      17. Appendix 16

        1. Requirements for treatment to reduce the sugar content of musts...

      18. Appendix 17

        1. Requirements for deacidification by electro-membrane treatment

      19. Appendix 18

        1. Requirements for the management of dissolved gas in wine using...

          1. REQUIREMENTS

            1. (1) . . . . . . . . . ....

            2. (2) . . . . . . . . . ....

            3. (3) . . . . . . . . . ....

            4. (4) . . . . . . . . . ....

      20. Appendix 19

        1. Requirements for the treatment of wines using a membrane technology...

      21. Appendix 20

        1. Requirements for polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP)

      22. Appendix 21

        1. Requirements for silver chloride

      23. Appendix 22

        1. Malolactic fermentation activators

          1. Prescriptions

      24. Appendix 23

        1. Requirements for the use of filter plates containing zeolites y-faujasite...

      25. Appendix 24

        1. Requirements for the treatment with potassium polyaspartate in wine

    2. ANNEX I B

      THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES

      1. A. THE SULPHUR DIOXIDE CONTENT OF WINES

      2. B. THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES

      3. C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES

      4. Appendix I

        1. Increase in the maximum total sulphur dioxide content where the...

    3. ANNEX I C

      THE MAXIMUM VOLATILE ACID CONTENT OF WINES

      1. . . . . . . . . . ....

    4. ANNEX I D

      LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES

      1. . . . . . . . . . ....

    5. ANNEX II

      AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES

      1. A. Sparkling wine

      2. B. Quality sparkling wine

      3. C. Sparkling wines and quality sparkling wines with a protected designation...

      4. Appendix 1

        List of vine varieties grapes of which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines with a protected designation of origin

        1. . . . . . . . . . ....

    6. ANNEX III

      AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

      1. A. Liqueur wines

      2. B. Liqueur wines with a protected designation of origin (provisions other...

      3. Appendix 1

        The list of liqueur wines with a protected designation of origin whose production involves special rules

        1. A. LIST OF LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN...

          1. GREECE

          2. SPAIN

          3. ITALY

        2. B. LIST OF LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN...

          1. 1. List of liqueur wines with a protected designation of origin...

            1. GREECE

            2. SPAIN

            3. CYPRUS

          2. 2. List of liqueur wines with a protected designation of origin...

            1. GREECE

            2. FRANCE

            3. CYPRUS

          3. 3. List of liqueur wines with a protected designation of origin...

            1. GREECE

          4. 4. List of liqueur wines with a protected designation of origin...

            1. SPAIN

            2. ITALY

            3. CYPRUS

          5. 5. List of liqueur wines with a protected designation of origin...

            1. SPAIN

            2. ITALY

          6. 6. List of liqueur wines with a protected designation of origin...

            1. SPAIN

            2. ITALY

      4. Appendix 2

        1. A. Lists referred to in paragraph 5(a) of Annex III B...

          1. 1. List of liqueur wines with a protected designation of origin...

            1. FRANCE

          2. 2. List of liqueur wines with a protected designation of origin...

            1. PORTUGAL

            2. ITALY

          3. 3. List of liqueur wines with a protected designation of origin...

            1. SPAIN

            2. ITALY

          4. 4. List of liqueur wines with a protected designation of origin...

            1. PORTUGAL

        2. B. List referred to in paragraph 5(b) of Annex III B...

          1. List of liqueur wines with a protected designation of origin with a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national laws applicable thereto before 1 January 1985 expressly so provided (Paragraph 3(b) of Annex IV to Regulation (EC) No 479/2008)...

            1. SPAIN

            2. ITALY

            3. PORTUGAL

      5. Appendix 3

        List of varieties that may be used to produce liqueur wines with a protected designation of origin that bear the specific, traditional terms ‘vino dulce natural’, ‘vino dolce naturale’, ‘vinho doce natural’ and ‘οινος γλυκυς φυσικος’

        1. . . . . . . . . . ....

    7. ANNEX IV

      SPECIAL COMMUNITY ANALYSIS METHODS

      1. A. ALLYL ISOTHIOCYANATE

        1. 1. Principle of the method

        2. 2. Reagents

          1. 2.1. . . . . . . . . . ....

          2. 2.2. . . . . . . . . . ....

          3. 2.3. . . . . . . . . . ....

        3. 3. Apparatus

          1. 3.1. . . . . . . . . . ....

          2. 3.2. . . . . . . . . . ....

          3. 3.3. . . . . . . . . . ....

          4. 3.4. . . . . . . . . . ....

          5. 3.5. . . . . . . . . . ....

          6. 3.6. . . . . . . . . . ....

        4. 4. Procedure

        5. Apparatus for distillation under a current of nitrogen

      2. B. SPECIAL ANALYSIS METHODS FOR RECTIFIED CONCENTRATED GRAPE MUST

        1. (a) Total cations

          1. 1. Principle

          2. 2. Apparatus

            1. 2.1. . . . . . . . . . ....

            2. 2.2. . . . . . . . . . ....

            3. 2.3. . . . . . . . . . ....

          3. 3. Reagents

            1. 3.1. . . . . . . . . . ....

            2. 3.2. . . . . . . . . . ....

            3. 3.3. . . . . . . . . . ....

          4. 4. Procedure

            1. 4.1. Preparation of sample

            2. 4.2. Preparation of the ion exchange column

            3. 4.3. Ion exchange

          5. 5. Expression of the results

            2. 5.1. Calculations

        2. (b) Conductivity

          1. 1. Principle

          2. 2. Apparatus

            1. 2.1. . . . . . . . . . ....

            2. 2.2. . . . . . . . . . ....

          3. 3. Reagents

            1. 3.1. . . . . . . . . . ....

            2. 3.2. Reference solution of potassium chloride

          4. 4. Procedure

            1. 4.1. Preparation of the sample to be analysed

            2. 4.2. Determination of conductivity

          5. 5. Expression of the results

            1. 5.1. Calculations

        3. (c) Hydroxymethylfurfural (HMF)

          1. 1. Principle of the methods

            1. 1.1. Colorimetric method

            2. 1.2. High-performance liquid chromatography (HPLC)

          2. 2. Colorimetric method

            1. 2.1. Apparatus

              1. 2.1.1. . . . . . . . . . ....

              2. 2.1.2. . . . . . . . . . ....

            2. 2.2. Reagents

              1. 2.2.1. Barbituric acid, 0,5 % solution (m/v).

              2. 2.2.2. Paratoluidine solution, 10 % (m/v).

              3. 2.2.3. Ethanal (acetaldehyde), CH3CHO, 1 % (m/v) aqueous solution.

              4. 2.2.4. Hydroxymethylfurfural, C6O3H6, 1 g/l aqueous solution.

            3. 2.3. Procedure

              1. 2.3.1. Preparation of sample

              2. 2.3.2. Colorimetric determination

              3. 2.3.3. Preparation of the calibration curve

            4. 2.4. Expression of results

              1. 2.4.1. Method of calculation

          3. 3. High-performance liquid chromatography

            1. 3.1. Apparatus

              1. 3.1.1. . . . . . . . . . ....

              2. 3.1.2. . . . . . . . . . ....

            2. 3.2. Reagents

              1. 3.2.1. . . . . . . . . . ....

              2. 3.2.2. . . . . . . . . . ....

              3. 3.2.3. . . . . . . . . . ....

              4. 3.2.4. . . . . . . . . . ....

              5. 3.2.5. . . . . . . . . . ....

            3. 3.3. Procedure

              1. 3.3.1. Preparation of sample

              2. 3.3.2. Chromatographic determination

            4. 3.4. Expression of results

              1. 3.4.1. Method of calculation

        4. (d) Heavy metals

          1. 1. Principle

            1. I. Rapid method for evaluation of heavy metals

            2. II. Determination of lead content by atomic absorption spectrophotometry

          2. 2. Rapid method for evaluation of heavy metals

            1. 2.1. Reagents

              1. 2.1.1. Dilute hydrochloric acid, 70 % (m/v).

              2. 2.1.2. Dilute hydrochloric acid, 20 % (m/v).

              3. 2.1.3. Dilute ammonia.

              4. 2.1.4. pH 3,5 buffer solution.

              5. 2.1.5. . . . . . . . . . ....

              6. 2.1.6. . . . . . . . . . ....

              7. 2.1.7. Thioacetamide reagent.

              8. 2.1.8. Solution containing 0,002 g/l of lead.

            2. 2.2. Procedure

            3. 2.3. Calculations

          3. 3. Determination of lead content by atomic absorption spectrophotometry

            1. 3.1. Apparatus

              1. 3.1.1. . . . . . . . . . ....

              2. 3.1.2. . . . . . . . . . ....

            2. 3.2. Reagents

              1. 3.2.1. . . . . . . . . . ....

              2. 3.2.2. . . . . . . . . . ....

              3. 3.2.3. . . . . . . . . . ....

              4. 3.2.4. . . . . . . . . . ....

            3. 3.3. Procedure

              1. 3.3.1. Preparation of solution to be examined

              2. 3.3.2. Preparation of reference solutions

              3. 3.3.3. Control

              4. 3.3.4. Determination

            4. 3.4. Expression of results

              1. 3.4.1. Calculations

        5. (e) Chemical determination of ethanol

          1. 1. Principle

          2. 2. Apparatus

            1. 2.1. Distillation apparatus used to measure the alcoholic strength

          3. 3. Reagents

            1. 3.1. Potassium dichromate solution.

            2. 3.2. Iron (II) ammonium sulphate solution.

            3. 3.3. Potassium permanganate solution.

            4. 3.4. Sulphuric acid, diluted 1:2 (v/v).

            5. 3.5. Ferrous orthophenanthroline reagent.

          4. 4. Procedure

            1. 4.1. Distillation

            2. 4.2. Oxidation

            3. 4.3. Titration

          5. 5. Expression of the results

            1. 5.1. Method of calculation

        6. (f) Meso-inositol, scyllo-inositol and sucrose

          1. 1. Principle

          2. 2. Reagents

            1. 2.1. . . . . . . . . . ....

            2. 2.2. . . . . . . . . . ....

            3. 2.3. . . . . . . . . . ....

            4. 2.4. . . . . . . . . . ....

            5. 2.5. . . . . . . . . . ....

          3. 3. Apparatus

            1. 3.1. . . . . . . . . . ....

            2. 3.2. . . . . . . . . . ....

            3. 3.3. . . . . . . . . . ....

            4. 3.4. . . . . . . . . . ....

            5. 3.5. . . . . . . . . . ....

            6. 3.6. . . . . . . . . . ....

            7. 3.7. . . . . . . . . . ....

          4. 4. Procedure

          5. 5. Calculation of results

            1. 5.1. . . . . . . . . . ....

          6. 6. Expression of the results

            1. 6.1. . . . . . . . . . ....

    8. ANNEX V

      CORRELATION TABLE REFERRED TO IN THE SECOND PARAGRAPH OF ARTICLE 16

      1. . . . . . . . . . ....

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