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Commission Regulation (EC) No 606/2009 (repealed)Show full title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No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (repealed)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
- Revised 04/11/20170.62 MB
- Revised 25/05/20160.62 MB
- Revised 30/09/20150.59 MB
- Revised 19/04/20150.57 MB
- Revised 08/04/20141.64 MB
- Revised 07/12/20131.69 MB
- Revised 01/07/20131.68 MB
- Revised 23/02/20131.67 MB
- Revised 16/04/20121.73 MB
- Revised 01/08/20101.50 MB
- Revised 01/08/20090.69 MB
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Appendix 8Requirements for urease
1.
International code for urease: EC 3-5-1-5, CAS No: 9002-13-5.
2.
Activity: urease activity (active at acidic pH), to break down urea into ammonia and carbon dioxide. The stated activity is not less than 5 units/mg, one unit being defined as the amount that produces one μmol of ammonia per minute at 37 °C from 5 g/l urea at pH 4.
3.
Origin: Lactobacillus fermentum.
4.
Area of application: breaking down urea present in wine intended for prolonged ageing, where its initial urea concentration is higher than 1 mg/l.
5.
Maximum dose: 75 mg of enzyme preparation per litre of wine treated, not exceeding 375 units of urease per litre of wine. After treatment, all residual enzyme activity must be eliminated by filtering the wine (pore size < 1 μm).
6.
Chemical and microbiological purity specifications:
| Loss on drying | Less than 10 % |
| Heavy metals | Less than 30 ppm |
| Pb | Less than 10 ppm |
| As | Less than 2 ppm |
| Total coliforms | Absent |
| Salmonella spp | Absent in 25 g sample |
| Aerobic count | Less than 5 × 104 cells/g |
Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered by the opinion of the Scientific Committee for Food of 10 December 1998.
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