Article 1Purpose
TITLE IREQUIREMENTS FOR CERTAIN GRAPES AND GRAPE MUSTS
Article 2Use of grapes of certain varieties
Article 3Use of certain products not possessing the natural alcoholic strength by volume for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine
Article 4Use of grape must of certain vine varieties for the preparation of quality sparkling wine of the aromatic type and quality sparkling wine psr of the aromatic type, and exceptions to such use
TITLE IIOENOLOGICAL PRACTICES AND PROCESSESCHAPTER IRestrictions and requirements pertaining to the use of certain substances authorised for oenological purposes
Article 5Restrictions on the use of certain substances
Article 6The purity and identification specifications of substances used in oenological practices
Article 7Calcium tartrate
Article 8Tartaric acid
Article 9Aleppo pine resin
Article 10Beta-glucanase
Article 11Lactic bacteria
Article 12Lysozyme
Article 13Ion exchange resins
Article 14Potassium ferrocyanide
Article 15Calcium phytate
Article 16DL-tartaric acid
Article 17Dimethyldicarbonate
Article 18Electrodialysis treatment
Article 19Urease
Article 20Addition of oxygen
Article 21Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’ pulp
Article 22Use of pieces of oak wood
CHAPTER IISpecific restrictions and requirements
Article 23Sulphur dioxide content
Article 24Volatile acid content
Article 25Use of calcium sulphate in certain liqueur wines
TITLE IIIOENOLOGICAL PRACTICESCHAPTER IEnrichment
Article 26Authorisation to use sucrose
Article 27Enrichment in the event of exceptionally unfavourable weather conditions
Article 28Enrichment of the cuvée for sparkling wines
Article 29Administrative rules applicable to enrichment
CHAPTER IIAcidification and deacidification
Article 30Administrative rules applicable to acidification and deacidification
CHAPTER IIICommon rules applicable to enrichment, acidification and deacidification
Article 31Acidification and enrichment of one and the same product
Article 32General rules applicable to enrichment, acidification and deacidification of products other than wine
Article 33Derogation from the dates laid down for enrichment, acidification and deacidification
CHAPTER IVSweetening
Article 34Technical rules applicable to sweetening
Article 35Administrative rules applicable to sweetening
Article 36Sweetening of certain imported wines
Article 37Specific rules applicable to the sweetening of liqueur wines
CHAPTER VCoupage
Article 38Definition
Article 39General rules applicable to coupage
CHAPTER VIAddition of other products
Article 40Addition of distillate to liqueur wines and certain quality liqueur wines psr
Article 41Addition of other products to, and use of grape must in the preparation of, certain quality liqueur wines psr
Article 42Addition of alcohol to semi-sparkling wine
CHAPTER VIIRequirements applicable to ageing
Article 43Ageing of certain liqueur wines
TITLE IVEXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES
Article 44General rules
TITLE VFINAL PROVISIONS
Article 45Wine produced before 1 August 2000
Article 46Requirements for distillation, movement and use of products not complying with Regulation (EC) No 1493/1999 or with this Regulation
Article 47Applicable Community methods for the analysis of wines
Article 48Repeal
Article 49. . . . . . . . . ....
ANNEX IList of vine varieties grapes of which may, notwithstanding Article 42(5) of Regulation (EC) No 1493/1999, be used in the preparation of the products covered by that provision
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ANNEX IIYears when products from wine-growing zones A and B not possessing the minimum natural alcoholic strength by volume laid down by Regulation (EC) No 1493/1999 may be used for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine
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ANNEX III
A.List of vine varieties grapes of which may be used...B.Derogations referred to in point I(3)(a) of Annex V and...
ANNEX IVRestrictions on the use of certain substances
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ANNEX VRequirements for calcium tartrate
AREA OF APPLICATION REQUIREMENTS
ANNEX VIRequirements for beta-glucanase
1.. . . . . . . . . ....2.. . . . . . . . . ....3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....6.. . . . . . . . . ....
ANNEX VIILactic bacteria
REQUIREMENTS FORM IMMOBILISED BACTERIA CONTROLS Chemical: Microbiological: ADDITIVES DATE OF PRODUCTION USE PRESERVATION METHODS OF ANALYSIS
ANNEX VIIIRequirements for lysozyme
AREA OF APPLICATION REQUIREMENTS:
ANNEX IXDetermination of the loss of organic matter from ion exchange resins
1.SCOPE AND AREA OF APPLICATION 2.DEFINITION 3.PRINCIPLE 4.REAGENTS 4.1.. . . . . . . . . ....4.2.. . . . . . . . . ....4.3.. . . . . . . . . ....5.APPARATUS 5.1.. . . . . . . . . ....5.2.. . . . . . . . . ....5.3.. . . . . . . . . ....5.4.. . . . . . . . . ....5.5.. . . . . . . . . ....5.6.. . . . . . . . . ....5.7.. . . . . . . . . ....6.PROCEDURE 6.1.. . . . . . . . . ....6.2.. . . . . . . . . ....6.3.. . . . . . . . . ....6.4.. . . . . . . . . ....6.5.. . . . . . . . . ....7.EXPRESSION OF RESULTS 7.1.Formula and calculation of results 7.2.. . . . . . . . . ....
ANNEX XRequirements for dimethyldicarbonate
AREA OF APPLICATION REQUIREMENTS
ANNEX XIRequirements for electrodialysis treatment
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1.MEMBRANE REQUIREMENTS 1.1.. . . . . . . . . ....1.2.. . . . . . . . . ....1.3.. . . . . . . . . ....1.4.. . . . . . . . . ....2.MEMBRANE UTILISATION REQUIREMENTS
ANNEX XIIRequirements for urease
1.. . . . . . . . . ....2.. . . . . . . . . ....3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....6.Chemical and microbiological purity specifications
ANNEX XIIIRequirements for pieces of oak wood
PURPOSE, ORIGIN AND AREA OF APPLICATION LABELLING DIMENSIONS PURITY
ANNEX XIVDerogations regarding sulphur dioxide content
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ANNEX XV
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ANNEX XVIVolatile acid content
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ANNEX XVII
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ANNEX XVIIICases where acidification and enrichment of one and the same product are authorised
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ANNEX XIXDates before which enrichment, acidification and deacidification operations may be carried out in cases of exceptionally bad weather conditions
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ANNEX XX
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ANNEX XXIList of quality liqueur wines psr the production of which involves the application of special rules
A.LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...GREECE SPAIN ITALY B.LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...1.List of quality liqueur wines psr the production of which...GREECE SPAIN CYPRUS 2.List of quality liqueur wines psr the production of which...GREECE FRANCE CYPRUS 3.List of quality liqueur wines psr the production of which...GREECE 4.List of quality liqueur wines psr the production of which...SPAIN ITALY CYPRUS 5.List of quality liqueur wines psr the production of which...SPAIN ITALY 6.List of quality liqueur wines psr the production of which...SPAIN ITALY
ANNEX XXII
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ANNEX XXIII
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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)

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Annotations:
Amendments (Textual)