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Commission Regulation (EC) No 606/2009 (repealed)Show full title
Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (repealed)
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- Revised 07/12/20190.44 MB
- Revised 03/03/20180.63 MB
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- Revised 25/05/20160.62 MB
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- Revised 07/12/20131.69 MB
- Revised 01/07/20131.68 MB
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- Revised 01/08/20090.69 MB
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Changes over time for: Appendix 12
Version Superseded: 16/04/2012
Alternative versions:
- 10/07/2009- Amendment
- 01/08/2009
Point in time - 01/08/2010- Amendment
- 16/04/2012- Amendment
- 23/02/2013- Amendment
- 01/07/2013- Amendment
- 07/12/2013- Amendment
- 30/09/2015- Amendment
- 25/05/2016- Amendment
- 04/11/2017- Amendment
- 07/12/2019- Amendment
- Exit day: start of implementation period31/01/2020 11pm- Amendment
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Appendix 12Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine
The purpose is to obtain tartaric stability of the wine with regard to potassium hydrogen tartrate and calcium tartrate (and other calcium salts).U.K.
RequirementsU.K.
1.
The treatment must be limited to the elimination of excess cations.
The wine must first of all be cooled.
Only the minimum fraction of wine necessary to obtain stability must be treated with cation exchangers.
2.
The treatment is to be carried out on acid-regenerated cation-exchanger resins.
3.
All the operations are to be carried out under the responsibility of an oenologist or qualified technician. The treatment must be recorded in the register referred to in Article 112(2) of Regulation (EC) No 479/2008.
4.
The cationic resins used must comply with the requirements of Regulation (EC) No 1935/2004 of the European Parliament and of the Council(1), the Community and national provisions adopted thereunder and the analytical requirements laid down in Appendix 4 to this Regulation. Their use must not excessively modify the physico-chemical composition or the organoleptic characteristics of the wine and must comply with the limits set out in point 3 of the International Oenological Codex monograph ‘Cation-exchange resins’ published by the OIV.
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