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Commission Regulation (EC) No 1622/2000 (repealed)Show full title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the common organisation of the market in wine and establishing a Community code of oenological practices and processes (repealed)

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  1. Introductory Text

  2. Article 1.Purpose

  3. TITLE I REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE MUSTS

    1. Article 2.Use of grapes of certain varieties

    2. Article 3.Use of certain products not possessing the natural alcoholic strength by volume for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine

    3. Article 4.Use of grape must of certain vine varieties for the preparation of quality sparkling wine of the aromatic type and quality sparkling wine psr of the aromatic type, and exceptions to such use

  4. TITLE II OENOLOGICAL PRACTICES AND PROCESSES

    1. CHAPTER I RESTRICTIONS AND REQUIREMENTS PERTAINING TO THE USE OF CERTAIN SUBSTANCES AUTHORISED FOR OENOLOGICAL PURPOSES

      1. Article 5.Restrictions on the use of certain substances

      2. Article 6.The purity and identification specifications of substances used in oenological...

      3. Article 7.Calcium tartrate

      4. Article 8.Tartaric acid

      5. Article 9.Aleppo pine resin

      6. Article 10.Beta-glucanase

      7. Article 11.Lactic bacteria

      8. Article 11a. Lysozyme

      9. Article 12.Ion exchange resins

      10. Article 13.Potassium ferrocyanide

      11. Article 14.Calcium phytate

      12. Article 15.DL-tartaric acid

      13. Article 16.Electrodialysis treatment

      14. Article 17.Urease

      15. Article 18.Addition of oxygen

    2. CHAPTER II SPECIFIC RESTRICTIONS AND REQUIREMENTS

      1. Article 19.Sulphur dioxide content

      2. Article 20.Volatile acid content

      3. Article 21.Use of calcium sulphate in certain liqueur wines

  5. TITLE II OENOLOGICAL PRACTICES

    1. CHAPTER I ENRICHMENT

      1. Article 22.Authorisation to use sucrose

      2. Article 23.Enrichment in the event of exceptionally unfavourable weather conditions

      3. Article 24.Enrichment of the cuvée for sparkling wines

      4. Article 25.Administrative rules applicable to enrichment

    2. CHAPTER II ACIDIFICATION AND DEACIDIFICATION

      1. Article 26.Administrative rules applicable to acidification and deacidification

    3. CHAPTER III COMMON RULES APPLICABLE TO ENRICHMENT, ACIDIFICATION AND DEACIDIFICATION

      1. Article 27.Acidification and enrichment of one and the same product

      2. Article 28.General rules applicable to enrichment, acidification and deacidification of products other than wine

      3. Article 29.Derogation from the dates laid down for enrichment, acidification and deacidification

    4. CHAPTER IV SWEETENING

      1. Article 30.Technical rules applicable to sweetening

      2. Article 31.Administrative rules applicable to sweetening

      3. Article 32.Sweetening of certain imported wines

      4. Article 33.Specific rules applicable to the sweetening of liqueur wines

    5. CHAPTER V COUPAGE

      1. Article 34.Definition

      2. Article 35.General rules applicable to coupage

      3. Article 36.Specific rules applicable to coupage of white wines and red wines in Spain

    6. CHAPTER VI ADDITION OF OTHER PRODUCTS

      1. Article 37.Addition of distillate to liqueur wines and certain quality liqueur wines psr

      2. Article 38.Addition of other products to, and use of grape must in the preparation of, certain quality liqueur wines psr

      3. Article 39.Addition of alcohol to semi-sparkling wine

    7. CHAPTER VII REQUIREMENTS APPLICABLE TO AGEING

      1. Article 40.Ageing of certain liqueur wines

  6. TITLE III EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES

    1. Article 41.General rules

  7. TITLE IV FINAL PROVISIONS

    1. Article 42.Wine produced before 1 August 2000

    2. Article 43.Requirements for distillation, movement and use of products not complying with Regulation (EC) No 1493/1999 or with this Regulation

    3. Article 44.Repeal

    4. Article 45.This Regulation shall enter into force on the seventh day...

  8. Signature

    1. ANNEX I

      List of vine varieties grapes of which may, notwithstanding Article 42(5) of Regulation (EC) No 1493/1999, be used in the preparation of the products covered by that provision

      1. (p. m. )

    2. ANNEX II

      Years when products from wine-growing zones A and B not possessing the minimum natural alcoholic strength by volume laid down by Regulation (EC) No 1493/1999 may be used for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine

      1. (p. m. )

    3. ANNEX III

      1. A. List of vine varieties grapes of which may be used...

      2. B. Derogations referred to in Annex V(I)(3)(a) and Annex VI(K)(10)(a) to Regulation (EC)...

    4. ANNEX IV

      Restrictions on the use of certain substances

      1. The maximum limits applying to the use of the substances...

      2. These products may also be used in combination, up to...

    5. ANNEX V

      Requirements and purity criteria for polyvinylpolypyrrolidone

      2. CHARACTERISTICS

      3. TESTS

        1. 1. LOSS ON DRYING

          1. Note:

        2. 2. ASH

        3. 3. ARSENIC

          2. Preparation of the product to be tested:

          3. Reagents (AR quality)

            1. 1. Concentrated arsenic solution (100 mg of arsenic per litre)

            2. 2. Diluted arsenic solution (1 mg of arsenic per litre)

            3. 3. Lead acetate cotton

            4. 4. Absorbent cotton dried in an oven at 100 °C

            5. 5. Mercuric bromide paper

            6. 6. Stannous chloride solution

            7. 7. Potassium iodide solution

            8. 8. Nitric acid for the determination of arsenic (AR quality)

            9. 9. Sulphuric acid for the determination of arsenic (AR quality)

            10. 10. 20 % (v/v) diluted sulphuric acid solution (36 g H2SO4 per...

            11. 11. Platinized zinc

          5. Description of the apparatus

          6. Procedure

        4. 4. HEAVY METALS

          1. Note:

        5. 5. TOTAL NITROGEN

          2. Apparatus

            1. A. The apparatus is made up of:

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

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

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

              4. 4. . . . . . . . . . ....

              5. 5. . . . . . . . . . ....

            2. B. A 300 ml egg-shaped mineralization flask with a long neck....

          3. Substances required:

          4. Procedure

        6. 6. SOLUBILITY IN AN AQUEOUS MEDIUM

        7. 7. SOLUBILITY IN AN ACID ALCOHOLIC MEDIUM

        8. 8. EFFECTIVENESS OF PVPP IN RELATION TO THE ADSORPTION OF PHENOLIC...

          2. A. Reagents:

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

            2. 2. 0.1 N salicylic acid solution

          3. B. Procedure

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

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

            3. 3. Add the 0,1 N salicylic acid solution using the following...

            4. 4. . . . . . . . . . ....

            5. 5. . . . . . . . . . ....

            6. 6. . . . . . . . . . ....

            7. 7. . . . . . . . . . ....

            8. 8. . . . . . . . . . ....

          4. C. Calculation:

          5. Note:

        9. 9. FREE N-VINYLPYRROLIDONE — NOT MORE THAN 0,1%

          1. Method

        10. 10. FREE N,N'-DIVINYLIMIDAZOLE - NOT MORE THAN 2 MG/KG

          1. Principle

          2. Internal standard solution

          3. Preparation of the specimen

          4. Calibration solution

          5. Gas chromatography conditions

          6. Procedure

          7. Calculation of the calibration factor

          8. Calculation of the content of N,N-divinylimidazolidone

    6. ANNEX VI

      Requirements for calcium tartrate

      1. AREA OF APPLICATION

      2. REQUIREMENTS

    7. ANNEX VII

      Requirements for beta-glucanase

      1. 1. International code for beta-glucanase: E.C. 3-2-1-58

      2. 2. Beta-glucan hydrolase (breaking down the glucan in Botrytis cinerea)

      3. 3. Origin: Trichoderma harzianum

      4. 4. Area of application: breaking down the beta-glucans present in wines,...

      5. 5. Maximum dose: 3 g of the enzymatic preparation containing 25 %...

      6. 6. Chemical and microbiological purity specifications

    8. ANNEX VIII

      Lactic bacteria

      1. REQUIREMENTS

      2. FORM

      3. IMMOBILIZED BACTERIA

      4. CONTROLS

        1. Chemical:

        2. Microbiological:

      5. ADDITIVES

      6. DATE OF PRODUCTION

      7. USE

      8. PRESERVATION

      9. METHODS OF ANALYSIS

    9. ANNEX VIIIa

      Requirements for lysozyme

      1. AREA OF APPLICATION

      2. REQUIREMENTS:

    10. ANNEX IX

      Determination of the loss of organic matter from ion exchange resins

      1. 1. SCOPE AND AREA OF APPLICATION

      2. 2. DEFINITION

      3. 3. PRINCIPLE

      4. 4. REAGENTS

        1. 4.1. Distilled water or de-ionised water of equivalent purity.

        2. 4.2. Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute...

        3. 4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of...

      5. 5. APPARATUS

        1. 5.1. Ion exchange chromatography columns.

        2. 5.2. Measuring cylinders, capacity 2 l.

        3. 5.3. Evaporating dishes capable of withstanding a muffle furnace at 850 °C....

        4. 5.4. Drying oven, thermostatically controlled at 105 ± 2 °C.

        5. 5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C.

        6. 5.6. Analytical balance, accurate to 0,1 mg.

        7. 5.7. Evaporator, hot plate or infra-red evaporator.

      6. 6. PROCEDURE

        1. 6.1. Add to each of three separate ion exchange chromatography columns...

        2. 6.2. For the anionic resins, pass the three extracting solvents (4.1,...

        3. 6.3. Evaporate the three eluates over a hot plate or with...

        4. 6.4. After recording the constant weight (6.3), place the evaporating dish...

        5. 6.5. Calculate the organic matter extracted (7.1). If the result is...

      7. 7. EXPRESSION OF RESULTS

        1. 7.1. Formula and calculation of results

        2. 7.2. The difference in the results between two parallel determinations carried...

    11. ANNEX X

      Requirements for electrodialysis treatment

      2. 1. MEMBRANE REQUIREMENTS

        1. 1.1. The membranes are to be arranged alternately in a ‘filter-press’...

        2. 1.2. The cation-permeable membranes must be designed to extract cations only,...

        3. 1.3. The anion-permeable membranes must be designed to extract anions only,...

        4. 1.4. The membranes must not excessively modify the physico-chemical composition and...

      3. 2. MEMBRANE UTILISATION REQUIREMENTS

    12. ANNEX XI

      Requirements for urease

      1. 1. International code for urease: EC 3-5-1-5, CAS No 9002-13-5.

      2. 2. Activity: urease activity (active at acidic pH), to break down...

      3. 3. Origin: Lactobacillus fermentum.

      4. 4. Area of application: breaking down urea present in wine intended...

      5. 5. Maximum quantity to be used: 75 mg of enzyme preparation...

      6. 6. Chemical and microbiological purity specifications

    13. ANNEX XII

      Derogations regarding sulphur dioxide content

      1. In addition to Annex V(A) to Regulation (EC) No 1493/1999, the...

      2. 300 mg/l for: the quality white wines psr entitled to...

      3. In addition to Annex V(A) to Regulation (EC) No 1493/1999,...

    14. ANNEX ΧΙΙa

    15. ANNEX XIII

      Volatile acid content

      1. Notwithstanding Annex V(B)(1) to Regulation (EC) No 1493/1999, the maximum volatile...

      2. for German wines: 30 milliequivalents per litre for quality wines...

    16. ANNEX XIV

      Enrichment where weather conditions have been exceptionally unfavourable

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

    17. ANNEX XV

      Cases where acidification and enrichment of one and the same product are authorised

      1. (p. m. )

    18. ANNEXE XVI

      Dates before which enrichment, acidification and deacidification operations may be carried out in cases of exceptionally bad weather conditions

      1. (p. m. )

    19. ANNEX XVII

      Characteristics of wine distillate or dried-grape distillate which may be added to liqueur wines and certain quality liqueur wines psr

    20. ANNEX XVIII

      List of quality liqueur wines psr the production of which involves the application of special rules

      1. A. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...

        1. GREECE

        2. SPAIN

        3. ITALY

      2. B. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...

        1. 1. List of quality liqueur wines psr the production of which...

          2. GREECE

          3. SPAIN

        2. 2. List of quality liqueur wines psr the production of which...

          2. GREECE

          3. FRANCE

        3. 3. List of quality liqueur wines psr the production of which...

          2. GREECE

        4. 4. List of quality liqueur wines psr the production of which...

          2. SPAIN

          3. ITALY

        5. 5. List of quality liqueur wines psr the production of which...

          2. SPAIN

          3. ITALY

        6. 6. List of quality liqueur wines psr the production of which...

          2. SPAIN

          3. ITALY

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