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 606/2009Name of products or substancesSpecific 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

  • Air

  • Gaseous oxygen

Point 3: Centrifuging and filtration

  • Perlite

  • Cellulose

  • Diatomeceous earth

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

  • Nitrogen

  • Carbon dioxide

  • Argon

Points 5, 15 and 21: Use
— Yeastsa
Point 6: Use

  • Di-ammonium phosphate

  • Thiamine hydrochloride

Point 7: Use

  • Sulphur dioxide

  • Potassium bisulphite or potassium metabisulphite

(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

  • Edible gelatineb

  • Plant proteins from wheat or peasb

  • Isinglassb

  • Egg white albuminb

  • Tanninsb

  • Casein

  • Potassium caseinate

  • Silicon dioxide

  • Bentonite

  • Pectolytic enzymes

Point 12: Use for acidification purposes

  • Lactic acid

  • L(+)Tartaric acid

Point 13: Use for deacidification purposes

  • L(+)Tartaric acid

  • Calcium carbonate

  • Neutral potassium tartrate

  • Potassium bicarbonate

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