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Commission Regulation (EC) No 889/2008Show full title
Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control
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- 2008 No. 889
- ANNEX VIIIa
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- Revised 07/01/20201.13 MB
- Revised 12/11/20180.88 MB
- Revised 01/01/20180.84 MB
- Revised 21/05/20170.84 MB
- Revised 07/05/20170.87 MB
- Revised 07/11/20160.87 MB
- Revised 07/05/20160.84 MB
- Revised 01/01/20150.77 MB
- Revised 16/04/20140.77 MB
- Revised 01/01/20140.76 MB
- Revised 01/07/20130.70 MB
- Revised 01/01/20130.70 MB
- Revised 01/08/20120.70 MB
- Revised 10/04/20110.64 MB
- Revised 01/07/20100.41 MB
- Revised 09/08/20091.80 MB
- Revised 01/01/20091.80 MB
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Changes over time for: ANNEX VIIIa
Version Superseded: 12/11/2018
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Point in time view as at 01/08/2012.
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There are currently no known outstanding effects for the Commission Regulation (EC) No 889/2008,
ANNEX VIIIa
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[F1ANNEX VIIIa U.K.
Textual Amendments
Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c
| a For the individual yeast strains: if available, derived from organic raw material. | ||
| b Derived from organic raw material if available.] | ||
| Type of treatment in accordance with Annex I A to Regulation (EC) No 606/2009 | Name of products or substances | Specific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC) No 606/2009 |
|---|---|---|
Point 1: Use for aeration or oxygenation |
| |
Point 3: Centrifuging and filtration |
| Use only as an inert filtering agent |
Point 4: Use in order to create an inert atmosphere and to handle the product shielded from the air |
| |
Points 5, 15 and 21: Use | — Yeasts a | |
Point 6: Use |
| |
Point 7: Use |
| (a) The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines as referred to in point 1(a) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre; (b) The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé wines as referred to in point 1(b) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre; (c) For all other wines, the maximum sulphur dioxide content applied in accordance with Annex I B to Regulation (EC) No 606/2009 on 1 August 2010 , shall be reduced by 30 milligrams per litre. |
Point 9: Use | — Charcoal for oenological use | |
Point 10: Clarification | ||
| ||
Point 12: Use for acidification purposes |
| |
Point 13: Use for deacidification purposes |
| |
Point 14: Addition | — Aleppo pine resin | |
Point 17: Use | — Lactic bacteria | |
Point 19: Addition | — L-Ascorbic acid | |
Point 22: Use for bubbling | — Nitrogen | |
Point 23: Addition | — Carbon dioxide | |
Point 24: Addition for wine stabilisation purposes | — Citric acid | |
Point 25: Addition | — Tannins b | |
Point 27: Addition | — Meta-tartaric acid | |
Point 28: Use | — Acacia gum b (= gum arabic) | |
Point 30: Use | — Potassium bitartrate | |
Point 31: Use | — Cupric citrate | |
Point 31: Use | — Copper sulphate | Authorised until 31 July 2015 |
Point 38: Use | — Oak chips | |
Point 39: Use | — Potassium alginate | |
| Type of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009 | — Calcium sulphate | Only for ‘ vino generoso ’ or ‘ vino generoso de licor ’ |
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