Council Regulation (EC) No 1493/1999 (repealed)Show full title

ANNEX IV U.K. LIST OF AUTHORISED OENOLOGICAL PRACTICES AND PROCESSES

1. Oenological practices and processes which may be applied to fresh grapes, grape must, grape must in fermentation, grape must in fermentation extracted from raisined grapes, concentrated grape must and new wine still in fermentation: U.K.

(a)

aeration or the addition of oxygen;

(b)

heat treatment;

(c)

centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated;

(d)

use of carbon dioxide, argon or nitrogen, either alone or combined, solely in order to create an inert atmosphere and to handle the product shielded from the air;

(e)

use of yeasts for wine production;

(f)

use of one or more of the following practices to encourage the growth of yeasts;

• addition of diammonium phosphate or ammonium sulphate within certain limits,

• addition of ammonium sulphite or ammonium bisulphite within certain limits,

• addition of thiamin hydrochloride within certain limits;

(g)

use of sulphur dioxide, potassium bisulphite or potassium metabisulphite which may also be called potassium disulphite or potassium pyrosulphite;

(h)

elimination of sulphur dioxide by physical processes;

(i)

[F1 treatment of must and new wine still in fermentation with charcoal for oenological use, within certain limits;]

(j)

clarification by means of one or more of the following substances for oenological use:

• edible gelatine,

• [F2 plant proteins,]

• isinglass,

• casein and potassium caseinate,

• ovalbumin and/or lactalbumin,

• bentonite,

• silicon dioxide as a gel or colloidal solution,

• kaolin,

• tannin,

• pectinolytic enzymes,

• an enzymatic preparation of betaglucanase, under conditions to be determined;

(k)

use of sorbic acid or potassium sorbate;

(l)

use of tartaric acid for acidification purposes under the conditions laid down in points E and G of Annex V;

(m)

use of one or more of the following substances for deacidification purposes under the conditions laid down in points E and G of Annex V:

• neutral potassium tartrate,

• potassium bicarbonate,

• calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids,

• calcium tartrate,

• tartaric acid, under conditions to be determined,

• a homogeneous preparation of tartaric acid and calcium carbonate in equivalent proportions and finely pulverised;

(n)

the use of Aleppo pine resin under conditions to be determined;

(o)

the use of preparations of yeast cell wall, within certain limits;

(p)

the use of polyvinylpolypyrrolidone within certain limits and under conditions to be determined;

(q)

the use of lactic bacteria in a vinous suspension under conditions to be determined;

(r)

the addition of lysozyme within limits and under conditions to be determined[F1 ;]

(s)

[F2 addition of L-ascorbic acid up to certain limits.]

Textual Amendments

F1 Substituted by Council Regulation (EC) No 2165/2005 of 20 December 2005 amending Regulation (EC) No 1493/1999 on the common organisation of the market in wine.

F2 Inserted by Council Regulation (EC) No 2165/2005 of 20 December 2005 amending Regulation (EC) No 1493/1999 on the common organisation of the market in wine.

2. Oenological practices and processes which may be applied to grape must intended for the manufacture of rectified concentrated grape must: U.K.

(a)

aeration;

(b)

heat treatment;

(c)

centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the product so treated;

(d)

use of sulphur dioxide, potassium bisulphite or potassium metabisulphite which may also be called potassium disulphite or potassium pyrosulphite;

(e)

elimination of sulphur dioxide by physical processes;

(f)

treatment with charcoal for oenological use;

(g)

use of calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids;

(h)

use of ion exchange resins under conditions to be determined.

3. Processes and oenological practices which may be applied to grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr: U.K.

• use in dry wines, and in quantities not exceeding 5 %, of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wines;

• aeration or bubbling using argon or nitrogen;

• heat treatment;

• centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated;

• use of carbon dioxide, argon or nitrogen, either alone or combined, solely in order to create an inert atmosphere and to handle the product shielded from the air;

• addition of carbon dioxide, within certain limits,

• use, under the conditions laid down in this Regulation, of sulphur dioxide, potassium bisulphite or potassium metabisulphite, which may also be called potassium disulphite or potassium pyrosulphite;

• addition of sorbic acid or potassium sorbate provided that the final sorbic acid content of the treated product on its release to the market for direct human consumption does not exceed 200 mg/l;

• addition of L-ascorbic acid up to certain limits;

• addition of citric acid for wine stabilisation purposes, within certain limits;

• use of tartaric acid for acidification purposes under the conditions laid down in points E and G of Annex V;

• use of one or more of the following substances for deacidification purposes under the conditions laid down in points E and G of Annex V:

  • neutral potassium tartrate,

  • potassium bicarbonate,

  • calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids,

  • calcium tartrate,

  • tartaric acid, under conditions to be determined,

  • a homogeneous preparation of tartaric acid and calcium carbonate in equivalent proportions and finely pulverised;

• clarification by means of one or more of the following substances for oenological use:

  • edible gelatine,

  • [F2 plant proteins,]

  • isinglass,

  • casein and potassium caseinate,

  • ovalbumin and/or lactalbumin,

  • bentonite,

  • silicon dioxide as a gel or colloidal solution,

  • kaolin;

  • an enzymatic preparation of betaglucanase, under conditions to be determined;

• addition of tannin;

• treatment of white wines with charcoal for oenological use, within certain limits,

• treatment, under conditions to be laid down:

  • of grape must in fermentation intended for direct human consumption as such, white wines and rosé wines with potassium ferrocyanide,

  • of red wines with potassium ferrocyanide or with calcium phytate;

• addition of metatartaric acid within certain limits;

• use of acacia;

• use of DL tartaric acid, also called racemic acid, or of is neutral salt of potassium, under conditions to be laid down, for precipitating excess calcium;

• use, for the manufacture of sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging:

  • of calcium alginate,

    or

  • of potassium alginate.

• the use of yeasts for wine production, dry or in wine suspension, for the production of sparkling wine;

• the addition, in the production of sparkling wine, of thiamine and ammonium salts to the basic wines, to encourage the growth of yeasts, under the following conditions:

  • for nutritive salts, diammonium phosphate or ammonium sulphate within certain limits,

  • for growth factors, thiamine in the form of thiamine hydrochloride, within certain limits;

• use of discs of pure paraffin impregnated with allyl isothiocyanate to create sterile atmosphere, solely in Member States in which it is traditional and so long as it is not forbidden by national law, provided that they are used only in containers holding more than 20 litres and that there is no trace of allyl isothiocyanate in the wine;

• addition, to assist the precipitation of tartar, of

  • potassium bitartrate

  • calcium tartrate, within limits and under conditions to be determined;

• use of copper sulphate to eliminate defects of taste or smell in the wine, up to certain limits;

• the use of preparations of yeast cell wall, within certain limits;

• the use of polyvinylpolypyrrolidone, within certain limits and conditions to be determined;

• the use of lactic bacteria in a vinous suspension under conditions to be determined;

• addition of caramel within the meaning of Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs(1) to reinforce the colour of liqueur wines and liqueur wines psr;

• addition of lysozme, within limits and under conditions to be determined[F1 ;]

• [F2 the addition of dimethyldicarbonate (DMDC) to wine for microbiological stabilisation, within certain limits and under conditions to be determined;

• the addition of yeast mannoproteins to ensure the tartaric and protein stabilisation of wines.]

4. Oenological practices and processes that can be used for the products referred to in the introductory sentence to paragraph 3, solely under conditions of use to be determined: U.K.

(a)

addition of oxygen;

(b)

electrodialysis treatment to ensure the tartaric stabilisation of the wine;

(c)

use of a urease to reduce the level of urea in the wine[F3 ;]

(d)

[F4 the pouring of wine onto lees or grape marc or pressed aszú pulp where this practice is traditionally used for the production of ‘Tokaji fordítás’ and ‘Tokaji máslás’ in the Tokajhegyalja region of Hungary under conditions to be determined [F1 ;] ]

(e)

[F2 usage of pieces of oak wood in winemaking.]

Textual Amendments

F3 Substituted by Act concerning the conditions of accession of the Czech Republic, the Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic and the adjustments to the Treaties on which the European Union is founded.

F4 Inserted by Act concerning the conditions of accession of the Czech Republic, the Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic and the adjustments to the Treaties on which the European Union is founded.

(1)

OJ L 237, 10.9.1994, p. 13.