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Dimethyldicarbonate may be added to wine for the following purpose: microbiological stabilisation of bottled wine containing fermentable sugar.
Addition must be carried out only a short time prior to bottling.
The treatment may only be applied to wine with a sugar content of not less than 5 g/l.
The maximum dose is fixed in Annex IV to this Regulation and the product may not be detectable in the wine placed on the market.
The product used must comply with the purity criteria laid down in Directive 96/77/EC.
This treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.”