TITLE II OENOLOGICAL PRACTICES AND PROCESSES

CHAPTER I Restrictions and requirements pertaining to the use of certain substances authorised for oenological purposes

Article 8 Tartaric acid

1. Tartaric acid, the use of which for deacidification purposes is provided for in point 1(m) of Annex IV and point 3(l) of Annex IV to Regulation (EC) No 1493/1999, may be used only for products that:

(a) are from the Elbling and Riesling vine varieties; and

(b) are obtained from grapes harvested in the following wine-growing regions in the northern part of wine-growing zone A:

• (b) Ahr,

• Rheingau,

• Mittelrhein,

• Mosel-Saar-Ruwer,

• Nahe,

• Rheinhessen,

• Pfalz,

• Moselle luxembourgeoise.

2. Tartaric acid, the use of which is provided for in points 1(l) and (m) and points 3(k) and (l) of Annex IV 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 Directive 96/77/EC.