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Commission Implementing Regulation (EU) No 203/2012Dangos y teitl llawn

Commission Implementing Regulation (EU) No 203/2012 of 8 March 2012 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007, as regards detailed rules on organic wine

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Changes over time for: Commission Implementing Regulation (EU) No 203/2012 (Annexes only)

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ANNEXU.K.

“‘ANNEX VIIIa

Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c

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 606/2009Name of products or substancesSpecific 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
—Yeastsa
Point 6:Use

  • Di-ammonium phosphate

  • Thiamine hydrochloride

Point 7:Use

  • Sulphur dioxide

  • Potassium bisulphite or potassium metabisulphite

(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 gelatineb

  • Plant proteins from wheat or peasb

  • Isinglassb

  • Egg white albuminb

  • Tanninsb

  • Casein

  • 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
—Tanninsb
Point 27:Addition
—Meta-tartaric acid
Point 28:Use
—Acacia gumb (= gum arabic)
Point 30:Use
—Potassium bitartrate
Point 31:Use
—Cupric citrate
Point 31:Use
—Copper sulphate
Authorised until 31 July 2015
Point 38:Use
—Oak chips
Point 39:Use
—Potassium alginate
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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