Article 1Purpose
Article 2Wine-growing areas where wines may have a maximum total alcoholic strength of 20 % vol.
Article 3Authorised oenological practices and restrictions
Article 4Experimental use of new oenological practices
Article 5Oenological practices applicable to categories of sparkling wines
Article 6Oenological practices applicable to liqueur wines
Article 7Definition of coupage
Article 8General rules on blending and coupage
Article 9The purity and identification specifications of substances used in oenological practices
Article 10Conditions governing the holding, circulation and use of products not complying with Chapter II of Title III of Regulation (EC) No 479/2008 or this Regulation
Article 11General rules applicable to the enrichment, acidification and deacidification of products other than wine
Article 12Administrative rules applicable to enrichment
Article 12aNotifications of Member States' decisions allowing an increase in natural alcoholic strength
Article 13Administrative rules applicable to acidification and deacidification
Article 14Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’/‘výber’ pulp
Article 14aFixing a minimum percentage of alcohol for by-products
Article 14bDisposal of by-products
Article 15Applicable Community analysis methods
Article 16Repeal
Article 17. . . . . . . . . ....
ANNEX I AAUTHORISED OENOLOGICAL PRACTICES AND PROCESSES.
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Appendix 1Requirements for beta-glucanase
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Appendix 2L(+) tartaric acid
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Appendix 3Aleppo pine resin
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Appendix 4Ion exchange resins
1.SCOPE AND AREA OF APPLICATION
2.DEFINITION
3.PRINCIPLE
4.REAGENTS
4.1.. . . . . . . . . ....
4.2.. . . . . . . . . ....
4.3.. . . . . . . . . ....
5.APPARATUS
5.1.. . . . . . . . . ....
5.2.. . . . . . . . . ....
5.3.. . . . . . . . . ....
5.4.. . . . . . . . . ....
5.5.. . . . . . . . . ....
5.6.. . . . . . . . . ....
5.7.. . . . . . . . . ....
6.PROCEDURE
6.1.. . . . . . . . . ....
6.2.. . . . . . . . . ....
6.3.. . . . . . . . . ....
6.4.. . . . . . . . . ....
6.5.. . . . . . . . . ....
7.EXPRESSION OF THE RESULTS
7.1.. . . . . . . . . ....
7.2.. . . . . . . . . ....
Appendix 5Potassium ferrocyanide
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Appendix 6
Requirements for dimethyldicarbonate
AREA OF APPLICATION
REQUIREMENTS
Appendix 7Requirements for electrodialysis treatment
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1.MEMBRANE REQUIREMENTS
1.1.. . . . . . . . . ....
1.2.. . . . . . . . . ....
1.3.. . . . . . . . . ....
1.4.. . . . . . . . . ....
2.MEMBRANE UTILISATION REQUIREMENTS
Appendix 8Requirements for urease
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Appendix 9Requirements for pieces of oak wood
PURPOSE, ORIGIN AND AREA OF APPLICATION
LABELLING
DIMENSIONS
PURITY
Appendix 10
Requirements for treatment to correct the alcohol content of wines...
Appendix 11Requirements for treatment with PVI/PVP copolymers
Requirements
Appendix 12Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine
Requirements
Appendix 13
Requirements for the treatment of wines with chitosan derived from...
Areas of application:
Requirements:
Appendix 14
Requirements for acidification by means of electro-membranary treatment
Appendix 15
Requirements for acidification by treatment with cation exchangers
Appendix 16
Requirements for treatment to reduce the sugar content of musts...
Appendix 17
Requirements for deacidification by electro-membrane treatment
Appendix 18
Requirements for the management of dissolved gas in wine using...
REQUIREMENTS
(1). . . . . . . . . ....
(2). . . . . . . . . ....
(3). . . . . . . . . ....
(4). . . . . . . . . ....
Appendix 19
Requirements for the treatment of wines using a membrane technology...
Appendix 20
Requirements for polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP)
Appendix 21
Requirements for silver chloride
Appendix 22
Malolactic fermentation activators
Prescriptions
Appendix 23
Requirements for the use of filter plates containing zeolites y-faujasite...
Appendix 24
Requirements for the treatment with potassium polyaspartate in wine
ANNEX I BTHE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES
A.THE SULPHUR DIOXIDE CONTENT OF WINES
B.THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES
C.THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES
Appendix I
Increase in the maximum total sulphur dioxide content where the...
ANNEX I CTHE MAXIMUM VOLATILE ACID CONTENT OF WINES
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ANNEX I DLIMITS AND CONDITIONS FOR THE SWEETENING OF WINES
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ANNEX IIAUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES
A.Sparkling wine
B.Quality sparkling wine
C.Sparkling wines and quality sparkling wines with a protected designation...
Appendix 1List of vine varieties grapes of which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines with a protected designation of origin
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ANNEX IIIAUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION
A.Liqueur wines
B.Liqueur wines with a protected designation of origin (provisions other...
Appendix 1The list of liqueur wines with a protected designation of origin whose production involves special rules
A.LIST OF LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN...
GREECE
SPAIN
ITALY
B.LIST OF LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN...
1.List of liqueur wines with a protected designation of origin...
GREECE
SPAIN
CYPRUS
2.List of liqueur wines with a protected designation of origin...
GREECE
FRANCE
CYPRUS
3.List of liqueur wines with a protected designation of origin...
GREECE
4.List of liqueur wines with a protected designation of origin...
SPAIN
ITALY
CYPRUS
5.List of liqueur wines with a protected designation of origin...
SPAIN
ITALY
6.List of liqueur wines with a protected designation of origin...
SPAIN
ITALY
Appendix 2
A.Lists referred to in paragraph 5(a) of Annex III B...
1.List of liqueur wines with a protected designation of origin...
FRANCE
2.List of liqueur wines with a protected designation of origin...
PORTUGAL
ITALY
3.List of liqueur wines with a protected designation of origin...
SPAIN
ITALY
4.List of liqueur wines with a protected designation of origin...
PORTUGAL
B.List referred to in paragraph 5(b) of Annex III B...
List of liqueur wines with a protected designation of origin with a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national laws applicable thereto before 1 January 1985 expressly so provided(Paragraph 3(b) of Annex IV to Regulation (EC) No 479/2008)...
SPAIN
ITALY
PORTUGAL
Appendix 3List of varieties that may be used to produce liqueur wines with a protected designation of origin that bear the specific, traditional terms ‘vino dulce natural’, ‘vino dolce naturale’, ‘vinho doce natural’ and ‘οινος γλυκυς φυσικος’
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ANNEX IVSPECIAL COMMUNITY ANALYSIS METHODS
A.ALLYL ISOTHIOCYANATE
1.Principle of the method
2.Reagents
2.1.. . . . . . . . . ....
2.2.. . . . . . . . . ....
2.3.. . . . . . . . . ....
3.Apparatus
3.1.. . . . . . . . . ....
3.2.. . . . . . . . . ....
3.3.. . . . . . . . . ....
3.4.. . . . . . . . . ....
3.5.. . . . . . . . . ....
3.6.. . . . . . . . . ....
4.Procedure
Apparatus for distillation under a current of nitrogen
B.SPECIAL ANALYSIS METHODS FOR RECTIFIED CONCENTRATED GRAPE MUST
(a)Total cations
1.Principle
2.Apparatus
2.1.. . . . . . . . . ....
2.2.. . . . . . . . . ....
2.3.. . . . . . . . . ....
3.Reagents
3.1.. . . . . . . . . ....
3.2.. . . . . . . . . ....
3.3.. . . . . . . . . ....
4.Procedure
4.1.Preparation of sample
4.2.Preparation of the ion exchange column
4.3.Ion exchange
5.Expression of the results
5.1.Calculations
(b)Conductivity
1.Principle
2.Apparatus
2.1.. . . . . . . . . ....
2.2.. . . . . . . . . ....
3.Reagents
3.1.. . . . . . . . . ....
3.2.Reference solution of potassium chloride
4.Procedure
4.1.Preparation of the sample to be analysed
4.2.Determination of conductivity
5.Expression of the results
5.1.Calculations
(c)Hydroxymethylfurfural (HMF)
1.Principle of the methods
1.1.Colorimetric method
1.2.High-performance liquid chromatography (HPLC)
2.Colorimetric method
2.1.Apparatus
2.1.1.. . . . . . . . . ....
2.1.2.. . . . . . . . . ....
2.2.Reagents
2.2.1.Barbituric acid, 0,5 % solution (m/v).
2.2.2.Paratoluidine solution, 10 % (m/v).
2.2.3.Ethanal (acetaldehyde), CH3CHO, 1 % (m/v) aqueous solution.
2.2.4.Hydroxymethylfurfural, C6O3H6, 1 g/l aqueous solution.
2.3.Procedure
2.3.1.Preparation of sample
2.3.2.Colorimetric determination
2.3.3.Preparation of the calibration curve
2.4.Expression of results
2.4.1.Method of calculation
3.High-performance liquid chromatography
3.1.Apparatus
3.1.1.. . . . . . . . . ....
3.1.2.. . . . . . . . . ....
3.2.Reagents
3.2.1.. . . . . . . . . ....
3.2.2.. . . . . . . . . ....
3.2.3.. . . . . . . . . ....
3.2.4.. . . . . . . . . ....
3.2.5.. . . . . . . . . ....
3.3.Procedure
3.3.1.Preparation of sample
3.3.2.Chromatographic determination
3.4.Expression of results
3.4.1.Method of calculation
(d)Heavy metals
1.Principle
I.Rapid method for evaluation of heavy metals
II.Determination of lead content by atomic absorption spectrophotometry
2.Rapid method for evaluation of heavy metals
2.1.Reagents
2.1.1.Dilute hydrochloric acid, 70 % (m/v).
2.1.2.Dilute hydrochloric acid, 20 % (m/v).
2.1.3.Dilute ammonia.
2.1.4.pH 3,5 buffer solution.
2.1.5.. . . . . . . . . ....
2.1.6.. . . . . . . . . ....
2.1.7.Thioacetamide reagent.
2.1.8.Solution containing 0,002 g/l of lead.
2.2.Procedure
2.3.Calculations
3.Determination of lead content by atomic absorption spectrophotometry
3.1.Apparatus
3.1.1.. . . . . . . . . ....
3.1.2.. . . . . . . . . ....
3.2.Reagents
3.2.1.. . . . . . . . . ....
3.2.2.. . . . . . . . . ....
3.2.3.. . . . . . . . . ....
3.2.4.. . . . . . . . . ....
3.3.Procedure
3.3.1.Preparation of solution to be examined
3.3.2.Preparation of reference solutions
3.3.3.Control
3.3.4.Determination
3.4.Expression of results
3.4.1.Calculations
(e)Chemical determination of ethanol
1.Principle
2.Apparatus
2.1.Distillation apparatus used to measure the alcoholic strength
3.Reagents
3.1.Potassium dichromate solution.
3.2.Iron (II) ammonium sulphate solution.
3.3.Potassium permanganate solution.
3.4.Sulphuric acid, diluted 1:2 (v/v).
3.5.Ferrous orthophenanthroline reagent.
4.Procedure
4.1.Distillation
4.2.Oxidation
4.3.Titration
5.Expression of the results
5.1.Method of calculation
(f)Meso-inositol, scyllo-inositol and sucrose
1.Principle
2.Reagents
2.1.. . . . . . . . . ....
2.2.. . . . . . . . . ....
2.3.. . . . . . . . . ....
2.4.. . . . . . . . . ....
2.5.. . . . . . . . . ....
3.Apparatus
3.1.. . . . . . . . . ....
3.2.. . . . . . . . . ....
3.3.. . . . . . . . . ....
3.4.. . . . . . . . . ....
3.5.. . . . . . . . . ....
3.6.. . . . . . . . . ....
3.7.. . . . . . . . . ....
4.Procedure
5.Calculation of results
5.1.. . . . . . . . . ....
6.Expression of the results
6.1.. . . . . . . . . ....
ANNEX VCORRELATION TABLE REFERRED TO IN THE SECOND PARAGRAPH OF ARTICLE 16
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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)

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .