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ANNEX VIIIU.K.OENOLOGICAL PRACTICES REFERRED TO IN ARTICLE 80

PART IU.K.Enrichment, acidification and de-acidification in certain wine-growing zones

A.Enrichment limitsU.K.

1.Where climatic conditions have made it necessary [F1, the Secretary of State, with the agreement of the relevant authorities for Wales and Scotland,] may allow to supplement the natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine obtained from wine grape varieties classifiable according to Article 81.U.K.

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2.The increase in natural alcoholic strength by volume shall be achieved by means of the oenological practices referred to in Section B and shall not exceed [F23% volume]. U.K.

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F2Words in Annex 8 Pt. 1 Section A(2) substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products Framework (Miscellaneous Amendments, etc.) (EU Exit) Regulations 2019 (S.I. 2019/821), regs. 1, 83(2)(a)(ii); 2020 c. 1, Sch. 5 para. 1(1)

[F33.In years when climatic conditions have been exceptionally unfavourable, the limit(s) laid down in point 2 may be raised by 0,5 % by the [F4Secretary of State, with the agreement of the relevant authorities for Wales and Scotland,] as an exception for the regions concerned. F5...]U.K.

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B.Enrichment processesU.K.

1.The increase in natural alcoholic strength by volume provided for in Section A shall only be effected:U.K.
(a)

in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must;

(b)

in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration, including reverse osmosis;

(c)

in respect of wine, by partial concentration through cooling.

2.The processes referred to in point 1 shall be mutually exclusive where wine or grape must is enriched with concentrated grape must or rectified concentrated grape must and an aid has been paid under Article 103y of Regulation (EC) No 1234/2007.U.K.
3.The addition of sucrose provided for in points 1(a) and (b) may only be performed by dry sugaring F6....U.K.

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4.The addition of concentrated grape must or rectified concentrated grape must shall not have the effect of increasing the initial volume of fresh crushed grapes, grape must, grape must in fermentation or new wine still in fermentation by more than 11 % F7....U.K.

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F7Words in Annex 8 Pt. 1 Section B(4) omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products Framework (Miscellaneous Amendments, etc.) (EU Exit) Regulations 2019 (S.I. 2019/821), regs. 1, 83(2)(b)(ii); 2020 c. 1, Sch. 5 para. 1(1)

5.The concentration of grape must or of wine subjected to the processes referred to in point 1:U.K.
(a)

shall not have the effect of reducing the initial volume of these products by more than 20 %;

(b)

shall, notwithstanding point 2(c) of Section A, not increase the natural alcoholic strength of these products by more than 2 % volume.

6.The processes referred to in points 1 and 5 shall not raise the total alcoholic strength by volume of the fresh grapes, grape must, grape must in fermentation, new wine still in fermentation, or [F8wine to more than 11.5% volume].U.K.

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7.[F9Nothing in this Regulation prevents the Secretary of State, with the agreement of the relevant authorities for Wales and Scotland, from]:U.K.
(a)

in relation to red wine, [F10raising] the upper limit of total alcoholic strength by volume of the products referred to in point 6 to 12 % volume F11...;

(b)

[F10raising] the total alcoholic strength by volume of the products referred to in point 6 for the production of wines with a designation of origin to a level to be determined by [F12the Secretary of State].

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C.Acidification and de-acidificationU.K.

1.Fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine may be [F13subject to de-acidification]. U.K.

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2.Acidification of the products, other than wine, referred to in point 1 may be carried out only up to a limit of 1,50 g/l expressed as tartaric acid, or 20 milliequivalents per litre.U.K.
3.Acidification of wines may be carried out only up to a limit of 2,50 g/l expressed as tartaric acid, or 33,3 milliequivalents per litre.U.K.
4.De-acidification of wines may be carried out only up to a limit of 1 g/l expressed as tartaric acid, or 13,3 milliequivalents per litre.U.K.
5.Grape must intended for concentration may be partially de-acidified.U.K.
6.Notwithstanding point 1, in years when climatic conditions have been exceptional, [F14the Secretary of State, with the agreement of the relevant authorities for Wales and Scotland,] may authorise acidification of the products referred to in point 1 F15..., under the conditions referred to in points 2 and 3.U.K.

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7.Acidification and enrichment[F16, [F17subject to any exceptions made under] Article 75(2)], and acidification and de-acidification of one and the same product shall be mutually exclusive processes.U.K.

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F16Words in Annex 8 Pt. 1 Section C(7) omitted (E.) (1.12.2022) by virtue of The Common Organisation of the Markets in Agricultural Products (Amendment) Regulations 2022 (S.I. 2022/1150), regs. 1(2), 8(9)(a)(i); and words in Annex 8 Pt. 1 Section C(7) omitted (W.) (14.12.2022) by virtue of The Common Organisation of the Markets in Agricultural Products (Amendment) (Wales) Regulations 2022 (S.I. 2022/1215), regs. 1(2), 5(9)(a)(i)

D.ProcessesU.K.

1.None of the processes referred to in Sections B and C, with the exception of the acidification and de-acidification of wines, shall be authorised unless carried out, under conditions [F18prescribed [F19under] Article 75(2)][F19in Regulation (EU) 2019/934], at the time when the fresh grapes, grape must, grape must in fermentation or new wine still in fermentation are being turned into wine or into any other wine sector beverage intended for direct human consumption other than sparkling wine or aerated sparkling wine in the wine-growing zone where the fresh grapes used were harvested.U.K.

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F19Words in Annex 8 Pt. 1 Section D(1) substituted (E.) (1.12.2022) by The Common Organisation of the Markets in Agricultural Products (Amendment) Regulations 2022 (S.I. 2022/1150), regs. 1(2), 8(9)(a)(ii); and words in Annex 8 Pt. 1 Section D(1) substituted (W.) (14.12.2022) by The Common Organisation of the Markets in Agricultural Products (Amendment) (Wales) Regulations 2022 (S.I. 2022/1215), regs. 1(2), 5(9)(a)(ii)

2.The concentration of wines shall take place in [F20Great Britain].U.K.

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F20Words in Annex 8 Pt. 1 Section D(2) substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products Framework (Miscellaneous Amendments, etc.) (EU Exit) Regulations 2019 (S.I. 2019/821), regs. 1, 83(2)(d)(ii) (as substituted by S.I. 2020/1453, regs. 1(2)(b), 9(30)(b)); 2020 c. 1, Sch. 5 para. 1(1)

3.Acidification and de-acidification of wines shall take place only in the wine-making undertaking F21... where the grapes used to produce the wine in question were harvested.U.K.

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4.Each of the processes referred to in points 1, 2 and 3 shall be notified to the competent authorities. The same shall apply in respect of the quantities of concentrated grape must rectified concentrated grape must or sucrose held in the exercise of their profession by natural or legal persons or groups of persons, in particular producers, bottlers, processors and merchants [F22prescribed under] Article 75(2), at the same time and in the same place as fresh grapes, grape must, grape must in fermentation or wine in bulk. The notification of these quantities may, however, be replaced by entry in a goods inwards and stock utilisation register.U.K.

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5.Each of the processes referred to in Sections B and C shall be recorded on the accompanying document, as provided for in Article 147, under cover of which the products having undergone the processes are put into circulation.U.K.
6.The processes referred to in Sections B and C, subject to derogations justified by exceptional climatic conditions, shall not be carried out:U.K.
(a)

F23...

(b)

F24... after 16 March, and they shall be carried out only for products of the grape harvest immediately preceding those dates.

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7.Notwithstanding point 6, concentration by cooling and acidification and de-acidification of wines may be practised throughout the year.U.K.

PART IIU.K.Restrictions

A.GeneralU.K.

1.All authorised oenological practices shall exclude the addition of water, except where required on account of a specific technical necessity.U.K.
2.All authorised oenological practices shall exclude the addition of alcohol, except for practices related to obtaining fresh grape must with fermentation arrested by the addition of alcohol, liqueur wine, sparkling wine, wine fortified for distillation and semi-sparkling wine.U.K.
3.Wine fortified for distillation shall only be used for distillation.U.K.

B.Fresh grapes, grape must and grape juiceU.K.

1.Fresh grape must in which fermentation is arrested by the addition of alcohol shall be used only during the stage of preparation of products which do not fall within CN codes 2204 10, 2204 21 and 2204 29. F25...U.K.

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2.Grape juice and concentrated grape juice shall not be made into wine or added to wine. They shall not undergo alcoholic fermentation in [F26Great Britain].U.K.

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3.Points 1 and 2 shall not apply to products intended for the production, in F27... [F28Great Britain], of products falling within CN code 2206 00 for which [F29the Secretary of State, with the agreement of the relevant authorities for Wales and Scotland,] may allow the use of a composite name, including the sales designation 'wine'.U.K.

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4.F30...U.K.

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5.Fresh grapes, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, grape must with fermentation arrested by the addition of alcohol, grape juice, concentrated grape juice and wine, or mixtures of those products, originating in [F31other] countries, may not be turned into products referred to in Part II of Annex VII or added to such products in [F32Great Britain].U.K.

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C.Blending of winesU.K.

Coupage of a wine originating in [F33another] country with [F34a Great Britain] wine and coupage between wines originating in [F35other] countries shall be prohibited in [F36Great Britain].

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D.By-productsU.K.

1.The over-pressing of grapes shall be prohibited. [F37The Secretary of State, with the agreement of the relevant authorities for Wales and Scotland,] shall decide, taking account of local and technical conditions, the minimum quantity of alcohol that shall be contained in the marc and the lees after the pressing of grapes.U.K.

The quantity of alcohol contained in those by-products shall be decided by [F38the relevant authorities for England, Wales and Scotland] at a level at least equal to 5 % in relation to the volume of alcohol contained in the wine produced.

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2.Except for alcohol, spirits and piquette, wine or any other beverage intended for direct human consumption shall not be produced from wine lees or grape marc. F39...U.K.

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3.The pressing of wine lees and the re-fermentation of grape marc for purposes other than distillation or production of piquette is prohibited. The filtering and centrifuging of wine lees shall not be considered to be pressing where the products obtained are of sound, fair and marketable quality.U.K.
4.Piquette, where its production is authorised by the [F40Secretary of State, with the agreement of the relevant authorities for Wales and Scotland], shall be used only for distillation or for consumption in wine-producers' households.U.K.

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5.[F41Any] natural or legal persons or groups of persons who hold by-products shall be required to dispose of them subject to conditions [F42[F43prescribed under] Article 75(2)][F42set out in Article 14 of Regulation (EU) 2019/934].U.K.

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