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Commission Implementing Regulation (EU) No 203/2012Show full title
Commission Implementing Regulation (EU) No 203/2012 of 8 March 2012 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007, as regards detailed rules on organic wine
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ANNEXU.K.
“‘ANNEX VIIIa
Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c
| 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 |
| |
Points 5, 15 and 21:Use | —Yeastsa | |
Point 6:Use |
| |
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 | —Charcoal for oenological use | |
Point 10:Clarification | ||
| ||
Point 12:Use for acidification purposes |
| |
Point 13:Use for deacidification purposes |
| |
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 | —Tanninsb | |
Point 27:Addition | —Meta-tartaric acid | |
Point 28:Use | —Acacia gumb (= gum arabic) | |
Point 30:Use | —Potassium bitartrate | |
Point 31:Use | —Cupric citrate | |
Point 31:Use | —Copper sulphate | Authorised until 31 July 2015 |
Point 38:Use | —Oak chips | |
Point 39:Use | —Potassium alginate | |
| 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 |
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