ANNEX VII

Lactic bacteria (Article 11 of this Regulation)

CONTROLS

Chemical:

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

Microbiological:

• 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.