ANNEX V U.K.ENRICHMENT, ACIDIFICATION AND DE-ACIDIFICATION IN CERTAIN WINE GROWING ZONES

B. Enrichment processes U.K.

1. The increase in natural alcoholic strength by volume provided for in point A shall only be effected: U.K.

(a)

in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must;

(b)

in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis;

(c)

in respect of wine, by partial concentration through cooling.

2. The processes referred to in paragraph 1 shall be mutually exclusive where wine or grape must is enriched with concentrated grape must or rectified concentrated grape must and an aid is paid under Article 19. U.K.

3. The addition of sucrose provided for in paragraph 1(a) and (b) may only be performed by dry sugaring and only in the following areas: U.K.

(a)

wine-growing zone A referred to in Annex IX;

(b)

wine-growing zone B referred to in Annex IX;

(c)

wine-growing zone C referred to in Annex IX, with the exception of vineyards in Italy, Greece, Spain, Portugal, Cyprus and vineyards in the French departments under jurisdiction of the courts of appeal of:

• Aix-en-Provence,

• Nîmes,

• Montpellier,

• Toulouse,

• Agen,

• Pau,

• Bordeaux,

• Bastia.

However, enrichment by dry sugaring may be authorised by the national authorities as an exception in the above mentioned French departments. France shall notify the Commission and the other Member States forthwith of any such authorisations.

4. The addition of concentrated grape must or rectified concentrated grape must shall not have the effect of increasing the initial volume of fresh crushed grapes, grape must, grape must in fermentation or new wine still in fermentation by more than 11 % in wine-growing zone A, 8 % in wine-growing zone B and 6,5 % in wine-growing zone C referred to in Annex IX. U.K.

5. The concentration of grape must or of wine subjected to the processes referred to in paragraph 1: U.K.

(a)

shall not have the effect of reducing the initial volume of these products by more than 20 %;

(b)

shall, notwithstanding point A(2)(c), not increase the natural alcoholic strength of these products by more than 2 % vol.

6. The processes referred to in paragraphs 1 and 5 shall not raise the total alcoholic strength of the fresh grapes, grape must, grape must in fermentation, new wine still in fermentation, or wine: U.K.

(a)

in wine-growing zone A referred to in Annex IX to more than 11,5 % vol.;

(b)

in wine-growing zone B referred to in Annex IX to more than 12 % vol.;

(c)

in wine-growing zone C I referred to in Annex IX to more than 12,5 % vol.;

(d)

in wine-growing zone C II referred to in Annex IX to more than 13 % vol.; and

(e)

in wine-growing zone C III referred to in Annex IX to more than 13,5 % vol.

7. By way of derogation from paragraph 6, Member States may U.K.

(a)

for red wine raise the upper limit of total alcoholic strength of the products referred to in paragraph 6 to 12 % vol. in wine-growing zone A and 12,5 % vol. in wine-growing zone B referred to in Annex IX;

(b)

raise the total alcoholic strength by volume of the products referred to in paragraph 6 for the production of wines with a designation of origin to a level to be determined by Member States.