The substances authorised for oenological purposes listed in Annex IV to Regulation (EC) No 1493/1999 may be used only subject to the limits laid down in Annex IV hereto.
The purity and identification specifications of substances used in oenological practices referred to in Article 46(2)(c) of Regulation (EC) No 1493/1999 shall be those laid down in Directive 96/77/EC. Where necessary, those purity criteria shall be supplemented by the specific requirements provided for in 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.
Calcium tartrate, the use of which in assisting the precipitation of tartar is provided for in Annex IV(3)(v) to Regulation (EC) No 1493/1999, may be used only if it meets the requirements set out in Annex VI hereto.
Tartaric acid, the use of which for deacidification purposes is provided for in Annex IV(1)(m) and Annex IV(3)(l) to Regulation (EC) No 1493/1999, may be used only for products that:
are from the Elbling and Riesling vine varieties, and
are obtained from grapes harvested in the following wine-growing regions in the northern part of wine-growing zone A:
Ahr,
Rheingau,
Mittelrhein,
Mosel-Saar-Ruwer,
Nahe,
Rheinhessen,
[F1Pfalz],
Moselle luxembourgeoise.
[F2Tartaric acid, the use of which is provided for in Annex IV(1)(l) and (m) and Annex IV(3)(k) and (l) to Regulation (EC) No 1493/1999, also called L-tartaric acid, must be of agricultural origin and extracted specifically from wine products. It must also comply with the purity criteria laid down in Commission Directive 96/77/EC (1) .]
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.
Aleppo pine resin, the use of which is provided for in Annex IV(1)(n) to Regulation (EC) No 1493/1999, may be used only to produce ‘retsina’ table wine. This oenological practice may be carried out only:
in the geographical territory of Greece,
using grape must from grape varieties, areas of production and wine-making areas as specified in the Greek provisions in force at 31 December 1980,
by adding 1 000 grams or less of resin per hectolitre of the product used, before fermentation or, where the actual alcoholic strength by volume does not exceed one third of the overall alcoholic strength by volume, during fermentation.
Greece shall notify the Commission in advance if it intends to amend the provisions referred to in the second indent. If the Commission does not respond within two months of such notification, Greece may implement the planned amendments.
Beta-glucanase, the use of which is provided for in Annex IV(1)(j) and (3)(m) to Regulation (EC) No 1493/1999, may be used only if it meets the requirements set out in Annex VII hereto.
Lactic bacteria, the use of which is provided for in Annex IV(1)(q) and (3)(z) to Regulation (EC) No 1493/1999, may be used only if they meet the requirements set out in Annex VIII hereto.
Lysozyme, the use of which is provided for in Annex IV(1)(r) and (3)(zb) to Regulation (EC) No 1493/1999, may be used only if it meets the requirements set out in Annex VIIIa hereto.]
Textual Amendments
The ion exchange resins which may be used in accordance with Annex IV(2)(h) to Regulation (EC) No 1493/1999 shall be styrene and divinylbenzene copolymers containing sulphonic acid or ammonium groups. They must comply with the requirements laid down in Council Directive 89/109/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to materials and articles intended to come into contact with foodstuffs(2) and Community and national provisions adopted in implementation thereof. In addition, when tested by the method of analysis laid down in Annex IX hereto, they must not lose more than 1 mg/l of organic matter into any of the solvents listed. They must be regenerated with substances permitted for use in the preparation of foodstuffs.
These resins may be used only under the supervision of an oenologist or technician and in installations approved by the authorities of the Member States on whose territory they are used. Such authorities shall lay down the duties and responsibility incumbent on approved oenologists and technicians.
Potassium ferrocyanide, the use of which is provided for in Annex IV(3)(p) to Regulation (EC) No 1493/1999, may be used only under the supervision of an oenologist or technician officially approved by the authorities of the Member State in whose territory the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.
After treatment with potassium ferrocyanide wine must contain traces of iron.
Supervision of the use of the product covered by this Article shall be governed by the provisions adopted by the Member States.
Calcium phytate, the use of which is provided for in Annex IV(3)(p) to Regulation (EC) No 1493/1999, may be used only under the supervision of an oenologist or technician officially approved by the authorities of the Member State in whose territory the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.
After treatment wine must contain traces of iron.
Supervision of the use of the product referred to in the first paragraph shall be governed by the provisions adopted by the Member States.
DL-tartaric acid, the use of which is provided for in Annex IV(3)(s) to Regulation (EC) No 1493/1999, may be used only under the supervision of an oenologist or technician officially approved by the authorities of the Member State in whose territory the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.
Supervision of the use of the product covered by this Article shall be governed by the provisions adopted by the Member States.
The addition of dimethyldicarbonate provided for in point (zc) of paragraph 3 of Annex IV to Regulation (EC) No 1493/1999 may be carried out only within the limits laid down in Annex IV to this Regulation and where it meets the requirements of Annex IXa to this Regulation.]
Textual Amendments
F4 Inserted by Commission Regulation (EC) No 643/2006 of 27 April 2006 amending Regulation (EC) No 1622/2000 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, and Regulation (EC) No 884/2001 laying down detailed rules of application concerning the documents accompanying the carriage of wine products and the records to be kept in the wine sector.
Electrodialysis treatment, the use of which to ensure the tartaric stabilisation of wine is provided for in Annex IV(4)(b) to Regulation (EC) No 1493/1999, may be used only if it meets the requirements set out in Annex X hereto. It shall be used solely for table wine until 31 July 2001.
Urease, the use of which to reduce the level of urea in wine is provided for in Annex IV(4)(c) to Regulation (EC) No 1493/1999, may be used only if it meets the requirements and purity criteria set out in Annex XI hereto.
Addition of oxygen, which is provided for in Annex IV(4)(a) to Regulation (EC) No 1493/1999, must be carried out using pure gaseous oxygen.
The pouring of wine or grape must to lees or grape marc or pressed aszú pulp, provided for in point 4(d) of Annex IV to Regulation (EC) No 1493/1999, shall be carried out as follows, in accordance with the Hungarian provisions in force on 1 May 2004 :
the Tokaji fordítás shall be prepared by pouring must or wine on the pressed aszú pulp;
the Tokaji máslás shall be prepared by pouring must or wine on the lees of szamorodni or aszú.]
Textual Amendments
F5 Inserted by Commission Regulation (EC) No 1427/2004 of 9 August 2004 amending Regulation (EC) No 1622/2000 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.
The usage of pieces of oak wood provided for in paragraph 4(e) of Annex IV to Regulation (EC) No 1493/1999 may be carried out only where it meets the requirements set out in Annex XIa to this Regulation.]
Textual Amendments
F6 Inserted by Commission Regulation (EC) No 1507/2006 of 11 October 2006 amending Regulations (EC) No 1622/2000, (EC) No 884/2001 and (EC) No 753/2002 concerning certain detailed rules implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine, as regards the use of pieces of oak wood in winemaking and the designation and presentation of wine so treated.