Point 1: Use for aeration or oxygenation

• Air

• Gaseous oxygen

Point 3: Centrifuging and filtration

• Perlite

• Cellulose

• Diatomeceous earth

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

• Nitrogen

• Carbon dioxide

• Argon

Points 5, 15 and 21: Use

• Yeasts51, yeast cell walls

Point 6: Use

• Di-ammonium phosphate

• Thiamine hydrochloride

• Yeast autolysates

Point 7: Use

• Sulphur dioxide

• Potassium bisulphite or potassium metabi-sulphite

1. (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;

2. (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;

3. (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

• Edible gelatine52

• Plant proteins from wheat or peas52

• Isinglass52

• Egg white albumin52

• Tannins52

• Potato proteins52

• Yeast protein extracts52

• Casein

• Chitosan derived from Aspergillus niger

• Potassium caseinate

• Silicon dioxide

• Bentonite

• Pectolytic enzymes

Point 12: Use for acidification purposes

• Lactic acid

• L(+)Tartaric acid

Point 13: Use for deacidification purposes

• L(+)Tartaric acid

• Calcium carbonate

• Neutral potassium tartrate

• Potassium bicarbonate

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

• Tannins52

Point 27: Addition

• Meta-tartaric acid

Point 28: Use

• Acacia gum52 (= gum arabic)

Point 30: Use

• Potassium bitartrate

Point 31: Use

• Cupric citrate

Point 35: Use

• Yeast mannoproteins

Point 38: Use

• Oak chips

Point 39: Use

• Potassium alginate

Point 44: Use

• Chitosan derived from Aspergillus niger

Point 51: Use

• Inactivated yeast

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’