Commission Regulation (EC) No 423/2008 (repealed)Show full title

ANNEX VII U.K.

Lactic bacteria (Article 11 of this Regulation) U.K.

REQUIREMENTS U.K.

Lactic bacteria, the use of which is provided for in point 1(q) and point 3(z) of Annex IV to Regulation (EC) No 1493/1999, must belong to the genera Leuconostoc, Lactobacillus and/or Pediococcus. They must convert the malic acid in must or wine into lactic acid and not affect the taste. They must have been isolated from grapes, must, wine or products made from grapes. The name of the genus and species and the reference of the strain must be shown on the label, with the origin and the strain breeder.

Prior authorisation must be obtained for genetic manipulation of lactic bacteria.

FORM U.K.

They must be used in liquid or frozen form or as a powder obtained by lyophilisation, in pure culture or associated culture.

IMMOBILISED BACTERIA U.K.

The carrier medium for a preparation of immobilised lactic bacteria must be inert and must be permitted for use in winemaking.

CONTROLS U.K.

Chemical: U.K.

the same requirements as regards screened substances as in other oenological preparations, and heavy metals in particular.

Microbiological: U.K.

• the level of revivifiable lactic bacteria must be 10⁸/g or 10⁷/ml or more;

• the level of lactic bacteria of a species different from the strain or strains indicated must be less than 0,01 % of the total revivifiable lactic bacteria;

• the level of aerobic bacteria must be less than 10³ per gram of powder or per millilitre;

• the total yeast content must be less than 10³ per gram of powder or per millilitre;

• the mould content must be less than 10³ per gram of powder or per millilitre.

ADDITIVES U.K.

Additives used in preparing the culture or reactivation of lactic bacteria must be substances permitted for use in foodstuffs and must be mentioned on the label.

DATE OF PRODUCTION U.K.

The manufacturer must indicate the date on which the product left the factory.

USE U.K.

The manufacturer must indicate instructions for use or the reactivation method.

PRESERVATION U.K.

The storage conditions must be clearly marked on the label.

METHODS OF ANALYSIS U.K.

• lactic bacteria: medium A¹, B² or C³ with the utilisation method for the strain as indicated by the producer,

• aerobic bacteria: Bacto-Agar medium,

• yeasts: Malt-Wickerham medium,

• mould: Malt-Wickerham or Czapeck medium.

Medium A

Yeast extract	5 g
Meat extract	10 g
Trypsic peptone	15 g
Sodium acetate	5 g
Ammonium citrate	2 g
Tween 80	1 g
Manganous sulphate	0,05 g
Magnesium sulphate	0,2 g
Glucose	20 g
Water to make up	1 000 ml
pH	5,4

Medium B

Tomato juice	250 ml
Difco-yeast extract	5 g
Peptone	5 g
L-malic acid	3 g
Tween 80	1 drop
Manganous sulphate	0,05 g
Magnesium sulphate	0,2 g
Water to make up	1 000 ml
pH	4,8

Medium C

Glucose	5 g
Tryptone Difco	2 g
Peptone Difco	5 g
Liver extract	1 g
Tween 80	0,05 g
Tomato juice diluted 4,2 times filtered with Whatman No 1	1 000 ml
pH	5,5