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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 version PDFs
- 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
Status:
Point in time view as at 31/12/2020.
Changes to legislation:
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. Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c
Textual Amendments
F1Substituted by Commission Implementing Regulation (EU) 2019/2164 of 17 December 2019 amending Regulation (EC) No 889/2008 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 (Text with EEA relevance).
| 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 |
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| Points 5, 15 and 21: Use |
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| Point 6: Use |
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| 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 |
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| Point 10: Clarification | ||
| Point 12: Use for acidification purposes |
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| Point 13: Use for deacidification purposes |
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| Point 14: Addition |
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| Point 17: Use |
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| Point 19: Addition |
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| Point 22: Use for bubbling |
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| Point 23: Addition |
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| Point 24: Addition for wine stabilisation purposes |
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| Point 25: Addition |
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| Point 27: Addition |
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| Point 28: Use |
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| Point 30: Use |
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| Point 31: Use |
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| Point 35: Use |
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| Point 38: Use |
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| Point 39: Use |
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| Point 44: Use |
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| Point 51: Use |
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| Type of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009 |
| Only for ‘ vino generoso ’ or ‘ vino generoso de licor ’ |
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