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Commission Regulation (EC) No 423/2008 (repealed)Show full title
Commission Regulation (EC) No 423/2008 of 8 May 2008 on laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version) (repealed)
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ANNEX IV
Restrictions on the use of certain substances(Article 5 of this Regulation)
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 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. | ||
| c Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l. | ||
| d Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l. | ||
| Substances | 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, 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 | 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)b | |
| 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/lc | 500 mg/ld |
| Dimethyldicarbonate | 200 mg/l; residues not detectable in the wine placed on the market | |
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