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Commission Regulation (EC) No 1622/2000 (repealed)Show full title
Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (repealed)
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Changes over time for: ANNEX IV
Version Superseded: 05/05/2006
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There are currently no known outstanding effects for the Commission Regulation (EC) No 1622/2000 (repealed),
ANNEX IV
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[F1ANNEX IV U.K. Restrictions on the use of certain substances (Article 5 of this Regulation)
Textual Amendments
F1 Substituted by Commission Regulation (EC) No 1410/2003 of 7 August 2003 amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes.
The maximum limits applying to the use of the substances referred to in Annex IV to Regulation (EC) No 1493/1999 in accordance with the conditions laid down therein are as follows.
| a These products may also be used in combination, up to an overall limit of 1 g/l, without prejudice to the 0,2 g/l limit set above. | ||
| b Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.] | ||
| Substance | Use with fresh grapes, grape must, grape must in fermentation, grape must in fermentation obtained from raisined grapes, concentrated grape must and new wine still in fermentation | Use with 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 |
|---|---|---|
| Preparations of yeast cell wall | 40 g/hl | 40 g/hl |
| Carbon dioxide | maximum content in wine thus treated: 2 g/l | |
| L-ascorbic acid | 250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l | |
| Citric acid | maximum content in wine thus treated: 1 g/l | |
| Metatartaric acid | 100 mg/l | |
| Copper sulphate | 1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l | |
| Charcoal for oenological use | 100 g dry weight per hl | 100 g dry weight per hl |
| Nutritive salts: diammonium phosphate or ammonium sulphate | 1 g/l (expressed in salt a | 0,3 g/l (expressed in salt) for the preparation of sparkling wine |
| Ammonium sulphite or ammonium bisulphite | 0,2 g/l (expressed in salt a | |
| Growth factors: thiamine in the form of thiamine hydrochloride | 0,6 mg/l (expressed in thiamine) | 0,6 mg/l (expressed in thiamine) for the preparation of sparkling wine |
| Polyvinylpolypyrrolidone | 80 g/hl | 80 g/hl |
| Calcium tartrate | 200 g/hl | |
| Calcium phytate | 8 g/hl | |
| Lysozyme | 500 mg/l b | 500 mg/l b |
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