Commission Delegated Regulation (EU) 2019/934Show full title

Commission Delegated Regulation (EU) 2019/934

of 12 March 2019

supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007(1), and in particular Article 75(2) and Article 80(4) thereof,

Whereas:

(1) Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007(2). Section 1 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013 lays down rules on the categories of grapevine products, oenological practices and the applicable restrictions and empowers the Commission to adopt delegated and implementing acts in that respect. In order to ensure the smooth functioning of the wine market in the new legal framework, certain rules have to be adopted by means of such acts. Those acts should replace the provisions of Commission Regulation (EC) No 606/2009(3) which should therefore be repealed.

(2) Part II of Annex VII to Regulation (EU) No 1308/2013 listing the categories of grapevine products provides that wine is to have a total alcoholic strength of not more than 15 % volume. However, by way of derogation, that limit may be increased to 20 % volume for wines produced without enrichment in certain wine-growing areas. These areas should be defined.

(3) Articles 80 and 83 of Regulation (EU) No 1308/2013 and Annex VIII thereto lay down general rules on oenological practices and processes and refer to detailed rules to be adopted by the Commission. The permitted oenological practices including the methods for sweetening wines should be defined in a clear and precise manner, and limits on the use of certain substances that may be used for wine-making and the conditions for using some of those substances for wine-making should be laid down.

(4) Annex I A to Regulation (EC) No 606/2009 lists authorised oenological practices and processes. The list of authorised oenological practices should be clarified and its coherence should be improved. The list should also be supplemented to take account of technical progress. To improve clarity, the list should be divided into two tables separating oenological processes from oenological compounds.

(5) Table 1 of Part A of Annex I to this Regulation should list the authorised oenological processes as well as the conditions and limits of their use. The authorised processes should be based on the relevant methods recommended by the International Organisation of Vine and Wine (OIV), as contained in the OIV files referred to in the table, and relevant Union legislation referred to in the table.

(6) To ensure that producers of grapevine products using authorised oenological compounds are better informed and acquire a better understanding of relevant rules, Table 2 of Part A of Annex I to this Regulation should list the authorised oenological compounds as well as the conditions and limits of their use. The authorised oenological compounds should be based on the relevant compounds recommended by the OIV, as contained in the OIV files referred to in the table, and relevant Union legislation referred to in the table. The table should moreover clearly identify the international denomination, the E-number if available and/or the Chemical Abstracts Service (CAS) number of the compound. It should further include a classification of the compounds into two categories, according to their use as an additive or as a processing aid, which is necessary in particular for labelling purposes.

(7) To simplify applicable rules and to ensure coherence between the rules laid down in this Regulation and international standards, the former practice of duplicating certain information contained in the files of the OIV Code of Oenological Practices by reproducing the contents in Appendices to Annex I should be discontinued. The conditions and limits of use should follow in principle OIV recommendations, unless additional conditions, limits and derogations to the OIV files are appropriate.

(8) The Commission should publish in the Official Journal of the European Union the files of the OIV Code of Oenological Practices referred to in Annex I to this Regulation and ensure that the OIV files concerned are available in all official languages of the Union.

(9) Annex I B to Regulation (EC) No 606/2009 lays down the maximum levels of sulphur dioxide in wines produced in the Union. The limits are aligned with the OIV limits, which are recognised internationally, and the derogations required for certain sweet wines produced in small quantities owing to their higher sugar content and to ensure their good conservation should be maintained. In the light of current scientific studies into the reduction and replacement of sulphites in wine and the sulphite intake from wine in the human diet, the maximum limits could be re-examined at a later date with a view to further reducing them.

(10) The procedures by which Member States may authorise certain oenological practices and processes not provided for by Union rules for a defined period and for experimental purposes should be laid down.

(11) The production of sparkling wines, quality sparkling wines and quality aromatic sparkling wines requires a number of specific practices in addition to the oenological practices permitted for other grapevine products. For reasons of clarity, those practices should be listed in a separate Annex to this Regulation.

(12) The production of liqueur wines requires a number of specific practices in addition to the oenological practices permitted for other grapevine products and the production of liqueur wines with a protected designation of origin has certain particularities. For reasons of clarity, those practices and restrictions should be listed in a separate Annex to this Regulation.

(13) Coupage is a widespread oenological practice which can have a considerable impact on the quality of grapevine products. Therefore, in order to prevent abuse and to ensure high quality grapevine products whilst also promoting a more competitive sector, the practice should be defined and strictly regulated. As far as rosé wine production is concerned, for the same reasons, this practice should be regulated in particular for certain wines which are not subject to specifications.

(14) Union rules on foodstuffs and the International Oenological Codex of the OIV already lay down specifications concerning purity and identification in relation to a large number of substances used in oenological practices. For the purposes of harmonisation and clarity, those specifications should be adhered to in the first instance and additional rules specific to the situation in the Union should also be provided for.

(15) Wine products that do not comply with the provisions of Section 1 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013 or the provisions laid down in this Regulation may not be placed on the market and must be destroyed. However, some of these products may be permitted to be used for industrial purposes only and therefore the conditions for their use should be laid down so as to ensure adequate monitoring of their final use. In addition, to avoid financial losses for operators with stocks of certain products produced before the date of entry into force of this Regulation, provision should be made enabling products made in accordance with the rules in force before that date to be released for consumption.

(16) Notwithstanding the general rule laid down in Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, the pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’ or ‘výber’ pulp is an essential characteristic of the production of certain Hungarian and Slovak wines. The particular rules for such practice must be laid down in accordance with the national provisions in force in the Member States concerned on 1 May 2004.

(17) In order to ensure the quality of the grapevine products, provision should be made for the implementation of the prohibition of over-pressing of grapes. Verifying the correct application of that prohibition requires there to be adequate monitoring of the by-products resulting from winemaking and their final use. To this end, rules on the minimum percentage of alcohol contained in the by-products after the pressing of grapes should be specified, as well as on the conditions for the mandatory disposal of by-products held by any natural or legal person or groups of persons, under the supervision of the competent authorities of the Member States. Since those conditions are directly linked to the winemaking process, they should be listed together with the oenological practices and applicable restrictions for the production of wine set out in this Regulation,

HAS ADOPTED THIS REGULATION:

Article 1 U.K. Scope

This Regulation lays down rules supplementing Regulation (EU) No 1308/2013 concerning F1 ... authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files.

Textual Amendments

F1 Words in Art. 1 omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(2)

[F2 Article 1a U.K. Definitions

In this Regulation:

(a) ‘the 1990 Act’ means the Food Safety Act 1990;

(b) ‘appropriate authority’ means:

(i) in relation to England, the Secretary of State;

(ii) in relation to Scotland, the Scottish Ministers;

(iii) in relation to Wales, the Welsh Ministers;

(c) ‘constituent nation’ means England, Scotland or Wales as the case may be.]

Textual Amendments

F2 Art. 1a inserted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(3)

F3 Article 2 U.K. Wine-growing areas where wines may have a maximum total alcoholic strength of 20 % vol.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F3 Art. 2 omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(4)

Article 3 U.K. Authorised oenological practices

1. The authorised oenological practices and restrictions applicable to the production and conservation of grapevine products falling within the scope of Part II of Annex VII to Regulation (EU) No 1308/2013, referred to in Article 80(1) of that Regulation, are laid down in Annex I to this Regulation.

Table 1 of Part A of Annex I lays down the authorised oenological processes and the conditions and limits of their use.

Table 2 of Part A of Annex I lays down the authorised oenological compounds and the conditions and limits of their use.

2. The [F4 appropriate authority] shall publish the files of the OIV Code of Oenological Practices referred to in column 2 of Table 1 and in column 3 of Table 2 of Part A of Annex I to this Regulation [F5 on the gov.uk website].

3. Part B of Annex I lays down the maximum sulphur dioxide contents of wines.

4. Part C of Annex I lays down the maximum volatile acid contents of wines.

5. Part D of Annex I lays down the rules on sweetening.

Textual Amendments

F4 Words in Art. 3(2) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(2)(a)

F5 Words in Art. 3(2) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(2)(b)

Article 4 U.K. Experimental use of new oenological practices

1. For experimental purposes, referred to in Article 83(3) of Regulation (EU) No 1308/2013, [F6 the appropriate authority may, on application, authorise, in particular cases, by administrative decision] the use of certain oenological practices or processes not provided for in that Regulation or in this Regulation, for a maximum of five years, on condition that:

(a) the practices and processes concerned meet the requirements of the third subparagraph of Article 80(1) and Article 80(3)(b) to (e) of Regulation (EU) No 1308/2013;

(b) such practices and processes are applied to quantities not exceeding 50 000 hectolitres per year for any one experiment;

(c) the [F7 appropriate authority] concerned informs the [F8 other appropriate authorities] at the beginning of the experiment of the terms of each authorisation;

(d) the processes shall be entered on the accompanying document referred to in Article 147(1) and in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

‘Experiment’ means an operation or operations carried out in the context of a well-defined research project with a single experimental protocol.

2. The products obtained by the experimental use of such oenological practices and processes may be placed on the market of a [F9 constituent nation other than the constituent nation concerned provided the appropriate authority authorising the experiment gives prior notification to the appropriate authority of the constituent nation] of destination of the terms of the authorisation and the quantities involved.

3. Within a period of three months following the end of the period referred to in paragraph 1, the [F10 appropriate authority] concerned shall forward to the [F11 other appropriate authorities] a report on the authorised experiment and the results thereof. F12 ...

4. Depending on these results, the [F13 appropriate authority that authorised the experiment] may apply to the [F14 other appropriate authorities] for authorisation to continue the experiment, possibly with a larger quantity of products than in the original experiment, for a further maximum period of three years.  [F15 The applicant must submit appropriate supporting information with the application.] [F16 An application for authorisation to continue an experiment must be approved by the other appropriate authorities.]

F17 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F6 Words in Art. 4(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(a)(i)

F7 Words in Art. 4(1)(c) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(a)(ii)(aa)

F8 Words in Art. 4(1)(c) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(a)(ii)(bb)

F9 Words in Art. 4(2) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(b)

F10 Words in Art. 4(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(c)(i)

F11 Words in Art. 4(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(c)(ii)

F12 Words in Art. 4(3) omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(c)(iii)

F13 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(i)(aa)

F14 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(i)(bb)

F15 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(ii)

F16 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(iii)

F17 Art. 4(5) omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(e)

Article 5 U.K. Oenological practices applicable to categories of sparkling wines

In addition to the oenological practices and restrictions of general application laid down in Regulation (EU) No 1308/2013 and in Annex I to this Regulation, the authorised specific oenological practices and restrictions, including enrichment, acidification and de-acidification, concerning sparkling wines, quality sparkling wines and quality aromatic sparkling wines, referred to in points (4), (5) and (6) of Part II of Annex VII to Regulation (EU) No 1308/2013 are listed in Annex II to this Regulation.

Article 6 U.K. Oenological practices applicable to liqueur wines

In addition to the oenological practices and restrictions of general application laid down in Regulation (EU) No 1308/2013 and in Annex I to this Regulation, the authorised specific oenological practices and restrictions concerning liqueur wines referred to in point (3) of Part II of Annex VII to Regulation (EU) No 1308/2013 are listed in Annex III to this Regulation.

Article 7 U.K. Definition of coupage

1. ‘Coupage’ referred to in point (h) of Article 75(3) and Section C of Part II of Annex VIII to Regulation (EU) No 1308/2013 means the mixing of wines or musts of different origins, different vine varieties, different harvest years or different categories of wine or of must.

2. The following shall be regarded as different categories of wine or must:

(a) red wine, white wine and the musts or wines suitable for yielding one of these categories of wine;

(b) wines without a protected designation of origin and wines without protected geographical indication, wines with a protected designation of origin (PDO) and wines with a protected geographical indication (PGI) as well as musts or wines suitable for yielding one of these categories of wine.

For the purposes of this paragraph, rosé wine shall be regarded as red wine.

3. The following processes shall not be regarded as coupage:

(a) enrichment by the addition of concentrated grape must or rectified concentrated grape must;

(b) sweetening.

Article 8 U.K. General rules on blending and coupage

1. A wine may be obtained by blending or coupage only where the constituents of that blending or coupage possess the required characteristics for obtaining wine and comply with Regulation (EU) No 1308/2013 and this Regulation.

Coupage of a non-PDO/PGI white wine with a non-PDO/PGI red wine cannot produce a rosé wine.

However, the second subparagraph does not exclude coupage of the type referred to therein where the final product is intended for the preparation of a cuvée as defined in point 12 of Part IV of Annex II to Regulation (EU) No 1308/2013 or intended for the production of semi-sparkling wines.

F18 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F18 Art. 8(2) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(3)

Article 9 U.K. The purity and identification specifications of substances used in oenological practices

1. Where they are not laid down by Commission Regulation (EU) No 231/2012(4), the purity and identification specifications of substances used in the oenological practices referred to in Article 75(3)(f) of Regulation (EU) No 1308/2013 shall be those referred to in column 4 of Table 2 of Part A of Annex I to this Regulation.

2. The enzymes and enzymatic preparations used in the authorised oenological practices and processes listed in Part A of Annex I shall meet the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the Council(5).

Article 10 U.K. Conditions governing the holding, circulation and use of products not complying with Article 80 of Regulation (EU) No 1308/2013 or this Regulation

1. Products referred to in the first subparagraph of Article 80(2) of Regulation (EU) No 1308/2013 shall not be marketed and shall be destroyed. However, [F19 nothing in this Regulation prevents regulations from being made under the 1990 Act authorising] under certain conditions the use of certain of such products, the characteristics of which they shall determine, by distilleries or vinegar factories or for industrial purposes.

2. Such products may not be held without legitimate cause by producers or traders and they may be moved only to distilleries, vinegar factories, or establishments using them for industrial purposes or products or to elimination plants.

[F20 3. Nothing in this Regulation prevents regulations from being made under the 1990 Act:

(a) requiring denaturing agents or indicators to be added to wines referred to in the first sentence of paragraph 1 in order to make them more easily identifiable;

(b) where the appropriate authority is of the opinion that it is justified, prohibiting uses provided for in the second sentence of paragraph 1 and requiring relevant products to be destroyed.]

4. Wine produced before 1 August 2009 may be offered or supplied for direct human consumption provided that it complies with the [F21 law that was in force in the relevant constituent nation immediately] prior to that date.

Textual Amendments

F19 Words in Art. 10(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(6)(a)

F20 Art. 10(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(6)(b)

F21 Words in Art. 10(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(6)(c)

Article 11 U.K. General rules applicable to the enrichment, acidification and deacidification of products other than wine

The authorised processes referred to in point 1 of Section D of Part I of Annex VIII to Regulation (EU) No 1308/2013 must be carried out in a single operation. However, [F22 nothing in this Regulation prevents regulations from being made under the 1990 Act authorising] some of these processes to be carried out in more than one operation where this improves the vinification of the products concerned. In such cases, the limits laid down in Annex VIII to Regulation (EU) No 1308/2013 shall apply to the whole operation concerned.

Textual Amendments

F22 Words in Art. 11 substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(7)

F23 Article 12 U.K. Pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber’ pulp

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F23 Art. 12 omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(8)

Article 13 U.K. Fixing a minimum percentage of alcohol for by-products

1. Subject to point 1 of Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, [F24 the appropriate authority must, by regulations made under the 1990 Act,] fix a minimum percentage for the volume of alcohol that must be contained in the by-product, after its separation from wines, in relation to that contained in the wine produced. [F25 The appropriate authority may, by regulations made under the 1990 Act,] modulate that minimum percentage on the basis of objective and non-discriminatory criteria.

2. Where the relevant percentage fixed [F26 in regulations made by the appropriate authority] pursuant to paragraph 1 is not reached, the operator concerned shall deliver a quantity of wine from his own production that corresponds to the quantity needed to reach the minimum percentage.

3. For the purpose of determining the volume of alcohol contained in the by-products in relation to that contained in the wine produced, the standard wine natural alcoholic [F27 strength] by volume to be applied [F28 is 8.0%].

Textual Amendments

F24 Words in Art. 13(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(a)(i)

F25 Words in Art. 13(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(a)(ii)

F26 Words in Art. 13(2) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(b)

F27 Word in Art. 13(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(c)(i)

F28 Words in Art. 13(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(c)(ii)

Article 14 U.K. Disposal of by-products

1. Producers shall withdraw the by-products of winemaking or of any other processing of grapes under supervision by the competent [F29 authority of the relevant constituent nation], subject to the requirements on delivery and registration laid down in Article 9(1)(b) of Commission Delegated Regulation (EU) 2018/273(6) and Article 14(1)(b)(vii) and Article 18 of Commission Implementing Regulation (EU) 2018/274(7), respectively.

2. Withdrawal shall be carried out without delay and no later than at the end of the wine year in which the by-products were obtained, in compliance with applicable [F30 retained EU law], in particular as regards environmental protection.

3. [F31 Nothing in this Regulation prevents the appropriate authority from using any power the authority has to make subordinate legislation to provide] that producers who, during the wine year in question, do not produce more than 50 hectolitres of wine or must themselves on their own premises are not required to withdraw their by-products.

4. Producers may fulfil the obligation of disposing of all or a part of the by-products of winemaking or any other processing of grapes by delivering the by-products to distillation. Such disposal of the by-products shall be certified by the competent authority of the [F32 constituent nation] concerned.

5. [F33 Nothing in this Regulation prevents the appropriate authority from using any power the authority has to make subordinate legislation to provide] that the delivery to distillation of all or a part of the by-products of winemaking or of any other processing of grapes is F34 ... compulsory for all or certain producers on their territory on the basis of objective and non-discriminatory criteria.

[F35 6. In this Article, ‘retained EU law’ has the meaning given in section 6(7) of the European Union (Withdrawal) Act 2018 but does not include any legislation so far as it extends to Northern Ireland.]

Textual Amendments

F29 Words in Art. 14(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(a)

F30 Words in Art. 14(2) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(b)

F31 Words in Art. 14(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(c)

F32 Words in Art. 14(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(d)

F33 Words in Art. 14(5) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(e)(i)

F34 Word in Art. 14(5) omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(e)(ii)

F35 Art. 14(6) inserted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(f)

[F36 Article 15 U.K. Transitional arrangements

Stocks of grapevine products produced before the date of application of this Regulation in accordance with the rules in force before that date may be released for human consumption.]

Textual Amendments

F36 Substituted by Commission Delegated Regulation (EU) 2020/565 of 13 February 2020 correcting Delegated Regulation (EU) 2019/934 as regards transitional arrangements for the marketing of stocks of grapevine products.

Article 16 U.K. Repeal

Regulation (EC) No 606/2009 is repealed.

Article 17 U.K. Entry into force

1. This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

2. It shall apply from 7 December 2019.

F37 ...

Textual Amendments

F37 Words in Signature omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(11)

ANNEX I U.K.

PART A U.K. AUTHORISED OENOLOGICAL PRACTICES

TABLE 1: AUTHORISED OENOLOGICAL PROCESSES AS REFERRED TO IN ARTICLE 3 (1).

a The year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the Union as authorised oenological practices, subject to the conditions and limits of use set out in this table.
b Regulation (EC) No 1935/2004 of the European Parliament and of the Council on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC (OJ L 338, 13.11.2004, p 4).
c Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food (OJ L 12, 15.1.2011, p. 1).
	1	2
	Oenological processes	Conditions and limits of usea
1	Aeration or oxygenation	Only when using gaseous oxygen.
2	Heat treatments	[X1 Subject to the conditions set out in files 1.8 (1970), 2.2.4 (1988), 3.4.3 (1988) and 3.4.3.1 (1990) of the OIV Code of Oenological Practices.]
3	Centrifugation and filtration with or without an inert filtering agent	Use of an inert filtering agent must not leave undesirable residues in the treated product.
4	Create an inert atmosphere	Only for the purpose to handle the product shielded from the air.
5	Elimination of sulphur dioxide by physical processes	Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must, rectified concentrated grape must or new wine still in fermentation.
6	Ion exchange resins	Only with grape must intended for the manufacture of rectified concentrated grape must. Subject to the conditions laid down in Appendix 3.
7	Bubbling	Only when using argon or nitrogen.
8	Flotation	Only when using nitrogen or carbon dioxide or by aerating. Subject to the conditions set out in file 2.1.14 (1999).
9	Discs of pure paraffin impregnated with allyl isothiocyanate	Only for the purpose to create a sterile atmosphere. F38 ... The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological compounds.
10	Electrodialysis treatment	Only for the purpose to ensure the tartaric stabilisation of the wine. Only for partially fermented must for direct human consumption as such and for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 5 to this Annex.
11	Pieces of oak wood	In winemaking and ageing, including in the fermentation of fresh grapes and grape must. Subject to the conditions laid down in Appendix 7.
12	Correction of the alcohol content of wine	Correction only carried out with wine. Subject to the conditions laid down in Appendix 8.
13	Cation exchangers for tartaric stabilisation	Only for the tartaric stabilisation of partially fermented must for direct human consumption as such and of the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in file 3.3.3 (2011) of the OIV Code of Oenological Practices. It must also comply with Regulation (EC) No 1935/2004 of the European Parliament and of the Councilb and with the national provisions adopted for the implementation thereof. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
14	Electro-membranary treatment	Only for acidification or deacidification. Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EU) No 10/2011c and with the national provisions adopted for the implementation thereof. [X1 Subject to the conditions set out in files 2.1.3.1.3 (2010), 2.1.3.2.4 (2012), 3.1.1.4 (2010), 3.1.2.4 (2012) of the OIV Code of Oenological Practices.] The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
15	Cation exchangers for acidification	Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.4 (2012) and 3.1.1.5 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
16	Membrane coupling	Only for the reduction in sugar content of musts as defined in point 10 of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 9.
17	Membrane contactors	Only for the purpose to manage the dissolved gas in wine. Only for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. The addition of carbon dioxide for the products defined in points (4), (5), (6) and (8) of Part II of that Annex is prohibited. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EC) No 10/2011 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in file 3.5.17 (2013) of the OIV Code of Oenological Practices.
18	Membrane technology coupled with activated carbon	Only for the purpose to reduce excess 4-ethylphenol and 4-ethylguaiacol in wines. Subject to the conditions laid down in Appendix 10.
19	Filter plates containing zeolite y-faujasite	Only for the purpose to adsorb haloanisoles. Subject to the conditions laid down in file 3.2.15 (2016) of the OIV Code of Oenological Practices.

Editorial Information

X1 Substituted by Corrigendum to Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files (Official Journal of the European Union L 149 of 7 June 2019).

Textual Amendments

F38 Words in Annex 1 Pt. A Table 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(a)

TABLE 2: AUTHORISED OENOLOGICAL COMPOUNDS AS REFERRED TO IN ARTICLE 3 (1).

a The year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the [F39 European Union or, after IP completion day, legislation in force in Great Britain] as authorised oenological practices, subject to the conditions and limits of use set out in this table.
b Substances used as processing aids as referred to in Article 20(d) of Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18).
c The authorised oenological compounds are to be used in line with the provisions contained in the files of the OIV Code of Oenological Practices referred to in column 3 unless any further conditions and limits of use as laid down in this column apply.
d If not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.
e The ammonium salts referred to in line 4.2, 4.3 and 4.4 may also be used in combination, up to the overall limit of 1g/l or 0,3 g/l for the second fermentation of sparkling wine. However, the ammonium salt referred to in line 4.4 may not exceed the limit referred to in line 4.4.
f See also Article 9(2) of this Regulation.
g When they are used as additives a referred to in point 20 of Annex I to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (OJ L 354, 31.12.2008, p. 16).
	1	2	3	4	5	6	7	8
	Substances/Activities	E numberand/orCAS number	OIV Code of Oenological Practicesa	OIV Codex file reference as referred to in Article 9(1)	Additive	Processing aid/substance used as processing aidb	Conditions and limits of usec	Categories of wine productsd
1	Acidity regulators
1.1	Tartaric acid (L(+)-)	E 334/CAS 87-69-4	File 2.1.3.1.1 (2001); 3.1.1.1 (2001)	COEI-1-LTARAC	x		Conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. Specifications for tartaric acid (L(+)-) laid down in point 2 of Appendix 1 to this Annex.	(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.2	Malic acid (D,L-; L-)	E 296/-	File 2.1.3.1.1 (2001); 3.1.1.1 (2001)	COEI-1-ACIMAL	x			(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.3	Lactic acid	E 270/-	File 2.1.3.1.1 (2001); 3.1.1.1 (2001)	COEI-1-ACILAC	x			(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.4	Potassium L(+)-tartrate	E 336(ii)/CAS 921-53-9	File 2.1.3.2.2 (1979); 3.1.2.2 (1979)	COEI-1-POTTAR		x		(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.5	Potassium bicarbonate	E 501(ii)/CAS 298-14-6	File 2.1.3.2.2 (1979); 3.1.2.2 (1979)	COEI-1-POTBIC		x		(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.6	Calcium carbonate	E 170/CAS 471-34-1	File 2.1.3.2.2 (1979); 3.1.2.2 (1979)	COEI-1-CALCAR		x		(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.7	Calcium tartrate	E 354/-	File 3.3.12 (1997)	COEI-1-CALTAR		x		(1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
1.8.	F40 . . .	F40 . . .	F40 . . .		F40 . . .		F40 . . .	F40 . . .
1.9	Potassium carbonate	E 501(i)	File 2.1.3.2.5 (2017); 3.1.2.2 (1979)			x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2	Preservatives and antioxidants
2.1	Sulphur dioxide	E 220/CAS 7446-09-5	File 1.12 (2004); 2.1.2 (1987); 3.4.4 (2003)	COEI-1-SOUDIO	x		Limits (i.e. maximum quantity in the product placed on the market) as laid down in Section B of Annex I.	(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.2	Potassium bisulphite	E 228/CAS 7773-03-7	File 2.1.2 (1987)	COEI-1-POTBIS	x			(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.3	Potassium metabisulphite	E 224/CAS 16731-55-8	File 1.12 (2004), 3.4.4 (2003)	COEI-1-POTANH	x			(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.4	Potassium sorbate	E 202	File 3.4.5 (1988)	COEI-1-POTSOR	x			(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
2.5	Lysozyme	E 1105	File 2.2.6 (1997); 3.4.12 (1997)	COEI-1-LYSOZY	x	x		(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.6	L ascorbic acid	E 300	File 1.11 (2001); 2.2.7 (2001); 3.4.7 (2001)	COEI-1-ASCACI	x		Maximum content in wine thus treated and placed on the market: 250 mg/l. Maximum 250 mg/l for each treatment.	Fresh grapes, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.7	Dimethyldicarbonate (DMDC)	E242/CAS 4525-33-1	File 3.4.13 (2001)	COEI-1-DICDIM	x		The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
3	Sequestrants
3.1	Charcoal for oenological use		File 2.1.9 (2002); 3.5.9 (1970)	COEI-1-CHARBO		x		White wines, (2), (10), and (14)
3.2	Selective vegetal fibres		File 3.4.20 (2017)	COEI-1-FIBVEG		x		(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
4	Activators for alcoholic and malolactic fermentation
4.1	Microcrystalline cellulose	E 460(i)/CAS 9004-34-6	File 2.3.2 (2005), 3.4.21 (2015)	COEI-1-CELMIC		x	It must comply with the specifications laid down in the Annex to Regulation (EU) No 231/2012.	Fresh grapes, (2), (4), (5), (6), (7), (10), (11) and (12)
4.2	Diammonium hydrogen phosphate	E 342/CAS 7783-28-0	File 4.1.7 (1995)	COEI-1-PHODIA		x	Only for alcoholic fermentation. No more than 1 g/l (expressed in salts)e or 0,3 g/l for the second fermentation of sparkling wines.	Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7).
4.3	Ammonium sulphate	E 517/CAS 7783-20-2	File 4.1.7 (1995)	COEI-1AMMSUL		x
4.4	Ammonium bisulphite	-/CAS 10192-30-0		COEI_1-AMMHYD		x	Only for alcoholic fermentation. No more than 0,2 g/l (expressed in salts) and up to the limits set in points 2.1 to 2.3.	Fresh grapes, (2), (10), (11), (12) and (13)
4.5	Thiamine hydrochloride	-/CAS 67-03-8	File 2.3.3 (1976); 4.1.7 (1995)	COEI-1-THIAMIN		x	Only for alcoholic fermentation.	Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)
4.6	Yeast autolysates	-/-	File 2.3.2 (2005); 3.4.21 (2015)	COEI-1-AUTLYS		xb		Fresh grapes, (2), (10), (11), (12) and (13)
4.7	Yeast cell walls	-/-	File 2.3.4 (1988); 3.4.21 (2015)	COEI-1-YEHULL		xb		Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.8	Inactivated yeasts	-/-	File 2.3.2 (2005); 3.4.21 (2015)	COEI-1-INAYEA		xb		Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.9	Inactivated yeasts with guaranteed glutathione levels	-/-	File 2.2.9 (2017)	COEI-1-LEVGLU		xb	Only for alcoholic fermentation.	Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5	Clarifying agents
5.1	Edible gelatine	-/CAS 9000-70-8	File 2.1.6 (1997); 3.2.1 (2011)	COEI-1-GELATI		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.2	Wheat protein		File 2.1.17 (2004); 3.2.7 (2004)	COEI-1-PROVEG		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.3	Peas protein		File 2.1.17 (2004); 3.2.7 (2004)	COEI-1-PROVEG		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.4	Potatoes protein		File 2.1.17 (2004); 3.2.7 (2004)	COEI-1-PROVEG		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.5	Isinglass		File 3.2.1 (2011)	COEI-1-COLPOI		x		(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.6	Casein	-/CAS 9005-43-0	File 2.1.16 (2004)	COEI-1-CASEIN		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.7	Potassium caseinates	-/CAS 68131-54-4	File 2.1.15 (2004); 3.2.1 (2011)	COEI-1-POTCAS		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.8	Egg albumin	-/CAS 9006-59-1	File 3.2.1 (2011)	COEI-1-OEUALB		xb		(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.9	Bentonite	E 558/-	File 2.1.8 (1970); 3.3.5 (1970)	COEI-1-BENTON		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.10	Silicon dioxide (gel or colloidal solution)	E 551/-	File 2.1.10 (1991); 3.2.1 (2011); 3.2.4 (1991)	COEI-1-DIOSIL		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.11	Kaolin	-/CAS 1332-58-7	File 3.2.1 (2011)	COEI-1-KAOLIN		x		(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.12	Tannins		File 2.1.7 (1970); 2.1.17 (2004); 3.2.6 (1970); 3.2.7 (2004); 4.1.8 (1981); 4.3.2 (1981)	COEI-1-TANINS		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
5.13	Chitosan derived from Aspergillus niger	-/CAS 9012-76-4	[X1 File 2.1.22 (2009); 3.2.1 (2011); 3.2.12 (2009)]	COEI-1-CHITOS		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.14	Chitin-glucan derived from Aspergillus niger	Chitin: CAS 1398-61-4; Glucan: CAS 9041-22-9.	[X1 File 2.1.23 (2009); 3.2.1 (2011); 3.2.13 (2009)]	COEI-1-CHITGL		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.15	Yeast protein extracts	-/-	File 2.1.24 (2011); 3.2.14 (2011); 3.2.1 (2011)	COEI-1-EPLEV		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.16	Polyvinylpolypyrrolidone	E 1202/CAS 25249-54-1	File 3.4.9 (1987)	COEI-1-PVPP		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
5.17	Calcium alginate	E 404/CAS 9005-35-0	File 4.1.8 (1981)	COEI-1-ALGIAC		x	Only in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging.	(4), (5), (6), (7), (8) and (9)
5.18	Potassium alginate	E 402/CAS 9005-36-1	File 4.1.8 (1981)	COEI-1-POTALG		x	Only in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging.	(4), (5), (6), (7), (8) and (9)
6	Stabilising agents
6.1	Potassium hydrogen tartrate	E336(i)/CAS 868-14-4	File 3.3.4 (2004)	COEI-1-POTBIT		x	Only to assist the precipitation of tartaric salts.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.2	Calcium tartrate	E354/-	File 3.3.12 (1997)	COEI-1-CALTAR		x		partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.3	Citric acid	E 330	File 3.3.8 (1970); 3.3.1 (1970)	COEI-1-CITACI	x		Maximum content in wine thus treated and placed on the market: 1 g/l	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.4	Tannins	-/-	3.3.1 (1970);	COEI-1-TANINS				partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.5	Potassium ferrocyanide	E 536/-	File 3.3.1 (1970)	COEI-1-POTFER		x	Subject to the conditions laid down in Appendix 4 to this Annex.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.6	Calcium phytate	-/CAS 3615-82-5	File 3.3.1 (1970)	COEI-1-CALPHY		x	For red wines, no more than 8 g/hl Subject to the conditions laid down in Appendix 4 to this Annex.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.7	Metatartaric acid	E 353/-	File 3.3.7 (1970)	COEI-1-METACI	x			partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.8	Gum arabic	E 414/CAS 9000-01-5	File 3.3.6 (1972)	COEI-1-GOMARA	x		Quantum satis	partially fermented must for direct human consumption as such,(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.9	Tartaric acid D, L- or its neutral salt of potassium	-/CAS 133-37-9	File 2.1.21 (2008); 3.4.15 (2008)	COEI-1-DLTART		x	Only for precipitating excess calcium. Subject to the conditions laid down in Appendix 4 to this Annex.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.10	Yeast mannoproteins	-/-	File 3.3.13 (2005)	COEI-1-MANPRO	x			partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.11	Carboxymethylcellulose	E466/-	File 3.3.14 (2008)	COEI-1-CMC	x		Only to ensure tartaric stabilisation.	[F41 White wines], (4), (5), (6), (7), (8), (9)
6.12	Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP)	-/CAS 87865-40-5	File 2.1.20 (2014); 3.4.14 (2014)	COEI-1-PVIPVP		x	The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.	(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
6.13	Potassium polyaspartate	E 456/CAS 64723-18-8	File 3.3.15 (2016)	COEI-1-POTASP	x		Only to contribute to the tartaric stabilisation.	(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
7	Enzymesf
7.1	Urease	EC 3.5.1.5	File 3.4.11 (1995)	COEI-1-UREASE		x	Only to reduce the level of urea in the wine. Subject to the conditions laid down in Appendix 6 to this Annex.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
7.2	Pectin lyases	EC 4.2.2.10	File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)	COEI-1-ACTPLY		x	Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.3	Pectin methylesterase	EC 3.1.1.11	File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)	COEI-1-ACTPME		x	Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.4	Polygalacturonase	EC 3.2.1.15	File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)	COEI-1-ACTPGA		x	Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.5	Hemicellulase	EC 3.2.1.78	File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)	COEI-1-ACTGHE		x	Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.6	Cellulase	EC 3.2.1.4	File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)	COEI-1-ACTCEL		x	Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.7	Betaglucanase	EC 3.2.1.58	File 3.2.10 (2004)	COEI-1-BGLUCA		x	Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.8	Glycosidase	EC 3.2.1.20	File 2.1.19 (2013); 3.2.9 (2013)	COEI-1-GLYCOS		x	Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8	Gases and packaging gasesg
8.1	Argon	E 938/CAS 7440-37-1	File 2.2.5 (1970); 3.2.3 (2002)	COEI-1-ARGON	xg	x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8.2	Nitrogen	E 941/CAS 7727-37-9	File 2.1.14 (1999);2.2.5 (1970); 3.2.3 (2002)	COEI-1-AZOTE	xg	x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8.3	Carbon dioxide	E 290/CAS 124-38-9	File 1.7 (1970); 2.1.14 (1999); 2.2.3 (1970); 2.2.5 (1970); 2.3.9 (2005); 4.1.10 (2002)	COEI-1-DIOCAR	xg	x	In the case of still wines the maximum carbon dioxide content in the wine so treated and placed on the market is 3 g/l, while the excess pressure caused by the carbon dioxide must be less than 1 bar at a temperature of 20 °C.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8.4	Gaseous oxygen	E 948/CAS 17778-80-2	File 2.1.1 (2016); 3.5.5 (2016)	COEI-1-OXYGEN		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
9	Fermentation agents
9.1	Yeasts for wine production	-/-	File 2.3.1 (2016); 4.1.8 (1981)	COEI-1-LESEAC		xb		Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)
9.2	Lactic acid bacteria	-/-	File 3.1.2 (1979); 3.1.2.3 (1980)	COEI-1-BALACT		xb		(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
10	Correction of defects
10.1	Copper sulphate, pentahydrate	-/CAS 7758-99-8	File 3.5.8 (1989)	COEI-1-CUISUL		x	No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
10.2	Copper citrate	-/CAS 866-82-0	File 3.5.14 (2008)	COEI-1-CUICIT		x	No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l.	partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
10.3	Chitosan derived from Aspergillus niger	-/CAS 9012-76-4	File 3.4.16 (2009)	COEI-1-CHITOS		x		(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
10.4	Chitin-glucan derived from Aspergillus niger	Chitin: CAS 1398-61-4; Glucan: CAS 9041-22-9.	File 3.4.17 (2009)	COEI-1-CHITGL		x		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
10.5	Inactivated yeasts	-/-		COEI-1-INAYEA		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
11	Other practices
11.1	F42 . . .	F42 . . .			F42 . . .		F42 . . .	F42 . . .
11.2	Fresh lees	-/-				xb	Only in dry wines. Fresh lees are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine. Quantities not exceeding 5 % of the volume of product treated.	(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
11.3	Caramel	E 150 a-d/-	File 4.3 (2007)	COEI-1-CARAMEL	x		To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008.	(3)
11.4	Allyl isothiocyanate	-/57-06-7				x	Only to impregnate discs of pure paraffin. See Table 1. No trace of allyl isothiocyanate must be present in the wine.	Only for partially fermented must for direct human consumption as such, and wine.
11.5	Inactivated yeasts	-/-		COEI-1-INAYEA		xb		(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)

Textual Amendments

F39 Words in Annex 1 Pt. A Footnote substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(iv)

F40 Words in Annex 1 Pt. A Table 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(i)

F41 Words in Annex 1 Pt. A Table 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(ii)

F42 Words in Annex 1 Pt. A Table 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(iii)

Appendix 1 U.K.

Tartaric acid (L(+)-) and derived products U.K.

F43 1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

Textual Amendments

F43 Annex 1 Pt. A Appendix 1 point 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(c)

2. Tartaric acid, the use of which is provided for in line item 1.1 of Table 2 of this Annex, also called tartaric acid (L(+)-), must be of agricultural origin and extracted specifically from wine products. It must also comply with the purity criteria laid down in Regulation (EU) No 231/2012. U.K.

3. The following derived products of tartaric acid (L(+)-), the use of which is provided for in the following line items of Table 2 of this Annex, must be of agricultural origin: U.K.

• calcium tartrate (1.7)

• potassium tartrate (1.4)

• potassium hydrogen tartrate (6.1)

• metatartaric acid (6.7).

F44 Appendix 2 U.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

Textual Amendments

F44 Annex 1 Pt. A Appendix 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(d)

Appendix 3 U.K.

Ion exchange resins U.K.

The ion exchange resins which may be used in accordance with line item 6 of Table 1 of this Annex are styrene and divinylbenzene copolymers containing sulphonic acid or ammonium groups. They must comply with the requirements laid down in Regulation (EC) No 1935/2004 F45 .... In addition, when tested by the analysis method laid down in the third paragraph of this Appendix, they must not lose more than 1 mg/l of organic matter into any of the solvents listed. They must be regenerated with substances permitted for use in the preparation of foodstuffs.

Textual Amendments

F45 Words in Annex 1 Pt. A Appendix 3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(e)(i)

These resins may be used only under the supervision of an oenologist or technician and in installations approved by the [F46 appropriate authority. Nothing in this Regulation prevents the appropriate authority from using any power it has to specify the duties and responsibilities of approved oenologists and technicians.]

Textual Amendments

F46 Words in Annex 1 Pt. A Appendix 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(e)(ii)

Analysis method for determining the loss of organic matter from ion exchange resins:

1. SCOPE AND AREA OF APPLICATION U.K.

The method determines the loss of organic matter from ion exchange resins.

2. DEFINITION U.K.

The loss of organic matter from ion exchange resins. The loss of organic matter is determined by the method specified.

3. PRINCIPLE U.K.

Extracting solvents are passed through prepared resins and the weight of organic matter extracted is determined gravimetrically.

4. REAGENTS U.K.

All reagents shall be of analytical quality.

Extracting solvents.

4.1.

Distilled water or deionised water of equivalent purity.

4.2.

Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute ethanol with 85 parts of water (point 4.1).

4.3.

Acetic acid, 5 % m/m. Prepare by mixing 5 parts of glacial acetic acid with 95 parts of water (point 4.1).

5. APPARATUS U.K.

5.1.

Ion exchange chromatography columns.

5.2.

Measuring cylinders, capacity 2 l.

5.3.

Evaporating dishes capable of withstanding a muffle furnace at 850 °C.

5.4.

Drying oven, thermostatically controlled at 105 ± 2 °C.

5.5.

Muffle furnace, thermostatically controlled at 850 ± 25 °C.

5.6.

Analytical balance, accurate to 0,1 mg.

5.7.

Evaporator, hot plate or infra-red evaporator.

6. PROCEDURE U.K.

6.1.

Add to each of three separate ion exchange chromatography columns (point 5.1) 50 ml of the ion exchange resin to be tested, washed and treated in accordance with the manufacturer's directions for preparing resins for use with food.

6.2.

For the anionic resins, pass the three extracting solvents (points 4.1, 4.2 and 4.3) separately through the prepared columns (point 6.1) at a flow rate of 350 to 450 ml/h. Discard the first litre of eluate in each case and collect the next two litres in measuring cylinders (point 5.2). For the cationic resins, pass only solvents referred to in points 4.1 and 4.2 through the columns prepared for this purpose.

6.3.

Evaporate the three eluates over a hotplate or with an infrared evaporator (point 5.7) in separate evaporating dishes (point 5.3) which have been previously cleaned and weighed (m0). Place the dishes in an oven (point 5.4) and dry to constant weight (m1).

6.4.

After recording the constant weight (point 6.3), place the evaporating dish in the muffle furnace (point 5.5) and ash to constant weight (m2).

6.5.

Calculate the organic matter extracted (point 7.1). If the result is greater than 1 mg/l, carry out a blank test on the reagents and recalculate the weight of organic matter extracted.

The blank test shall be carried out by repeating the operations referred to in points 6.3 and 6.4 but using two litres of the extracting solvent, to give weights m3 and m4 in points 6.3 and 6.4 respectively.

7. EXPRESSION OF THE RESULTS U.K.

7.1.

Formula and calculation of results

The organic matter extracted from ion exchange resins, in mg/l, is given by:

500 (m1 – m2)

where m1 and m2 are expressed in grams.

The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by:

500 (m1 – m2 – m3 + m4)

where m1, m2, m3 and m4 are expressed in grams.

7.2.

The difference in the results between two parallel determinations carried out on the same sample must not exceed 0,2 mg/l.

Appendix 4 U.K.

Potassium ferrocyanide Calcium phytate U.K.DL tartaric acid U.K.

Potassium ferrocyanide or calcium phytate, the use of which is provided for in line items 6.5 and 6.6 of Table 2 of this Annex, or DL tartaric acid, the use of which is provided for in line item 6.9 of Table 2 of this Annex, may be used only under the supervision of an oenologist or technician officially approved by the [F47 appropriate authority of the constituent nation in which] the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the [F48 appropriate authority] concerned.

Textual Amendments

F47 Words in Annex 1 Pt. A Appendix 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(f)(i)(aa)

F48 Words in Annex 1 Pt. A Appendix 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(f)(i)(bb)

After treatment with potassium ferrocyanide or calcium phytate, the wine must contain traces of iron.

F49 ...

Textual Amendments

F49 Words in Annex 1 Pt. A Appendix 4 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(f)(ii)

Appendix 5 U.K.

Requirements for electrodialysis treatment U.K.

The purpose is to obtain tartaric stability of the wine with regard to potassium hydrogen tartrate and calcium tartrate (and other calcium salts) by extraction of ions in supersaturation in the wine under the action of an electrical field and using membranes that are either anion-permeable or cation-permeable.

1. MEMBRANE REQUIREMENTS U.K.

1.1. The membranes are to be arranged alternately in a ‘filter-press’ type system or any other appropriate system separating the treatment (wine) and concentration (waste water) compartments. U.K.

1.2. The cation-permeable membranes must be designed to extract cations only, in particular K+, Ca++. U.K.

1.3. The anion-permeable membranes must be designed to extract anions only, in particular tartrate anions. U.K.

1.4. The membranes must not excessively modify the physico-chemical composition and sensory characteristics of the wine. They must meet the following requirements: U.K.

• they must be manufactured according to good manufacturing practice from substances authorised for the manufacture of plastic materials intended to come into contact with foodstuffs as listed in Annex I to Regulation (EU) No 10/2011,

• the user of the electrodialysis equipment must show that the membranes used meet the above requirements and that any replacements have been carried out by specialised personnel,

• they must not release any substance in quantities endangering human health or affecting the taste or smell of foodstuffs and must meet the criteria laid down in Regulation (EU) No 10/2011,

• their use must not trigger interactions between their constituents and the wine liable to result in the formation of new compounds that may be toxic in the treated product.

The stability of fresh electrodialysis membranes is to be determined using a simulant reproducing the physico-chemical composition of the wine for investigation of possible migration of certain substances from them.

The experimental method recommended is as follows:

The simulant is a water-alcohol solution buffered to the pH and conductivity of the wine. Its composition is as follows:

• absolute ethanol: 11 l,

• potassium hydrogen tartrate: 380 g,

• potassium chloride: 60 g,

• concentrated sulphuric acid: 5 ml,

• distilled water: to make up 100 litres,

This solution is used for closed circuit migration tests on an electrodialysis stack under tension (1 volt/cell), on the basis of 50 l/m2 of anionic and cationic membranes, until 50 % demineralisation of the solution. The effluent circuit is initiated by a 5 g/l potassium chloride solution. Migrating substances are tested for in both the simulant and the effluent.

Organic molecules entering into the membrane composition that are liable to migrate into the treated solution will be determined. A specific determination will be carried out for each of these constituents by an approved laboratory. The content in the simulant of all the determined compounds must be less than 50 μg/l.

The general rules on controls of materials in contact with foodstuffs must be applied to these membranes.

2. MEMBRANE UTILISATION REQUIREMENTS U.K.

The membrane pair is formulated so that the following conditions are met:

• the pH reduction of the wine is to be no more than 0,3 pH units,

• the volatile acidity reduction is to be less than 0,12 g/l (2 meq expressed as acetic acid),

• treatment must not affect the non-ionic constituents of the wine, in particular polyphenols and polysaccharides,

• diffusion of small molecules such as ethanol is to be reduced and must not cause a reduction in alcoholic strength of more than 0,1 % vol.,

• the membranes must be conserved and cleaned by approved methods with substances authorised for use in the preparation of foodstuffs,

• the membranes are marked so that alternation in the stack can be checked,

• the equipment is to be run using a command and control mechanism that will take account of the particular instability of each wine so as to eliminate only the supersaturation of potassium hydrogen tartrate and calcium salts,

• the treatment is to be carried out under the responsibility of an oenologist or qualified technician.

The treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

Appendix 6 U.K.

Requirements for urease U.K.

1. International code for urease: EC 3-5-1-5, CAS No: 9002-13-5. U.K.

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. U.K.

3. Origin: Lactobacillus fermentum. U.K.

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. U.K.

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). U.K.

6. Chemical and microbiological purity specifications: U.K.

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 on the use of urease prepared from Lactobacillus fermentum in wine production’ of the Scientific Committee for Food of 10 December 1998.

Appendix 7 U.K.

Requirements for pieces of oak wood U.K.

PURPOSE, ORIGIN AND AREA OF APPLICATION U.K.

Pieces of oak wood are used in winemaking and ageing, including in the fermentation of fresh grapes and grape must, to pass on certain characteristics of oak wood to wine.

The pieces of oak wood must come exclusively from the Quercus genus.

They may be left in their natural state, or heated to a low, medium or high temperature, but they may not have undergone combustion, including surface combustion, nor be carbonaceous or friable to the touch. They may not have undergone any chemical, enzymatic or physical processes other than heating. No product may be added for the purpose of increasing their natural flavour or the amount of their extractible phenolic compounds.

LABELLING U.K.

The label must mention the origin of the botanical species of oak and the intensity of any heating, the storage conditions and safety precautions.

DIMENSIONS U.K.

The dimensions of the particles of wood must be such that at least 95 % in weight are retained by a 2 mm mesh filter (9 mesh).

PURITY U.K.

The pieces of oak wood may not release any substances in concentrations which may be harmful to health.

This treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

Appendix 8 U.K.

Requirements for treatment to correct the alcohol content of wines U.K.

The aim of treatment to correct alcohol content (‘the treatment’) is to reduce excessive levels of ethanol in wine in order to improve the balance of flavour.

Requirements:

(1)

The objectives may be achieved by separation techniques applied separately or in combination.

(2)

The wines treated must have no organoleptic faults and must be suitable for direct human consumption.

(3)

Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Part I of Annex VIII to Regulation (EU) No 1308/2013 has been applied to one of the wine products used in the preparation of the wine in question.

(4)

The alcohol content may be reduced by a maximum of 20 % and the total alcoholic strength by volume of the final product must comply with that defined in point (a) of the second paragraph of point (1) of Part II of Annex VII to Regulation (EU) No 1308/2013.

(5)

The treatment is to be carried out under the responsibility of an oenologist or qualified technician.

(6)

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

(7)

[F50 The oenologist or qualified technician must notify the appropriate authority prior to any treatment.]

Textual Amendments

F50 Annex 1 Pt. A Appendix 8 point (7) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(g)

Appendix 9 U.K.

Requirements for treatment to reduce the sugar content of musts by membrane coupling U.K.

The aim of treatment to reduce sugar content (‘the treatment’) is to remove sugar from a must by membrane coupling linking microfiltration or ultrafiltration to nanofiltration or reverse osmosis.

Requirements:

(1)

The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must.

(2)

The processes must allow the content of must constituents other than the sugars to be preserved.

(3)

The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them.

(4)

The treatment must not be used in conjunction with one of the enrichment operations provided for in Part I of Annex VIII to Regulation (EU) No 1308/2013.

(5)

The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought.

(6)

The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane's cut-off threshold. This stage may be carried out by ultrafiltration.

(7)

The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis.

The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must.

(8)

The treatment must be carried out under the responsibility of an oenologist or qualified technician.

(9)

The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.

Appendix 10 U.K.

Requirements for the treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol U.K.

The aim of the treatment is to reduce the content of 4-ethylphenol and 4-ethylguaiacol of microbial origin that constitutes organoleptic defects and masks the aromas of the wine.

Requirements:

(1)

The treatment is to be carried out under the responsibility of an oenologist or qualified technician.

(2)

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

(3)

The membranes used must comply with the requirements of Regulations (EC) No 1935/2004 and (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.

PART B U.K. THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES

A. THE SULPHUR DIOXIDE CONTENT OF WINES U.K.

1. The total sulphur dioxide content of wines, other than sparkling wines and liqueur wines, on their release to the market for direct human consumption, may not exceed: U.K.

(a)

150 milligrams per litre for red wines;

(b)

200 milligrams per litre for white and rosé wines.

2. Notwithstanding points 1(a) and (b), the maximum sulphur dioxide content shall be raised, as regards wines with a sugar content, expressed as the sum of glucose and fructose, of not less than five grams per litre, to: U.K.

(a)

200 milligrams per litre for red wines;

(b)

250 milligrams per litre for white and rosé wines;

(c)

[F51 300 milligrams per litre for wine with a sugar content of more than 45 g/l.]

Textual Amendments

F51 Annex 1 Pt. B s. A point 2(c) substituted for Annex 1 Pt. B s. A point 2(c)-(e) (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(i)

F52 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

Textual Amendments

F52 Annex 1 Pt. B s. A point 3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(ii)

4. In years when climatic conditions make this exceptionally necessary, [F53 the appropriate authority] may authorise an increase of a maximum of 50 milligrams per litre in the maximum total sulphur dioxide levels of less than 300 milligrams per litre for wines produced in certain wine-growing areas within their territory. [F54 The appropriate authority shall, within one month of the grant of a derogation, notify the other appropriate authorities of the derogation granted] in accordance with Delegated Regulation (EU) 2017/1183 by specifying the year, the wine growing areas and the wines concerned and providing evidence indicating that the climatic conditions make the increase necessary. [F55 The appropriate authority concerned must then publish the derogation on the gov.uk website.] U.K.

Textual Amendments

F53 Words in Annex 1 Pt. B s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iii)(aa)

F54 Words in Annex 1 Pt. B s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iii)(bb)

F55 Words in Annex 1 Pt. B s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iii)(cc)

5. [F56 Nothing in this Regulation prevents the appropriate authority from using any power it has to] apply more restrictive provisions to wines produced within [F57 its] territory. U.K.

Textual Amendments

F56 Words in Annex 1 Pt. B s. A point 5 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iv)(aa)

F57 Word in Annex 1 Pt. B s. A point 5 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iv)(bb)

B. THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES U.K.

The total sulphur dioxide content of liqueur wines, on their release to the market for direct human consumption, may not exceed:

(a)

150 mg/l where the sugar content is less than 5 g/l;

(b)

200 mg/l where the sugar content is not less than 5 g/l.

C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES U.K.

1. The total sulphur dioxide content of sparkling wines, on their release to the market for direct human consumption, may not exceed: U.K.

(a)

185 mg/l for all categories of quality sparkling wine; and

(b)

235 mg/l for other sparkling wines.

2. Where climate conditions make this necessary in [F58 a constituent nation, the appropriate authority] concerned may authorise an increase of up to 40 mg/l in the maximum total sulphur dioxide content for the sparkling wines referred to in point 1(a) and (b) produced in their territory, provided that the wines covered by this authorisation are not sent outside [F59 Great Britain]. U.K.

Textual Amendments

F58 Words in Annex 1 Pt. B Section C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(b)(i)

F59 Words in Annex 1 Pt. B s. C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(b)(ii)

PART C U.K. THE MAXIMUM VOLATILE ACID CONTENT OF WINES

1. The volatile acid content may not exceed: U.K.

(a)

18 milliequivalents per litre for partially fermented grape must;

(b)

18 milliequivalents per litre for white and rosé wines; or

(c)

20 milliequivalents per litre for red wines.

2. The levels referred to in point 1 shall apply: U.K.

(a)

to products from grapes harvested within [F60 Great Britain], at the production stage and at all stages of marketing;

(b)

to partially fermented grape must and wines originating in third countries, at all stages following their entry into the geographical territory of [F61 Great Britain].

Textual Amendments

F60 Words in Annex 1 Pt. C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(a)(i)

F61 Words in Annex 1 Pt. C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(a)(ii)

3. [F62 Nothing in this Regulation prevents the appropriate authority from using any power it has to] grant derogations from the limits set out in point 1: U.K.

(a)

for certain wines bearing a protected designation of origin or a protected geographical indication:

• where they have been aged for a period of at least two years, or

• where they have been produced according to particular methods;

(b)

for wines with a total alcoholic strength by volume of at least 13 % vol.

F63 ...

Textual Amendments

F63 Words in Annex 1 Pt. C point 3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(b)(ii)

Textual Amendments

F62 Words in Annex 1 Pt. C point 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(b)(i)

PART D U.K. LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES

1. The sweetening of wine may be authorised only if carried out using one or more of the following products: U.K.

(a)

grape must;

(b)

concentrated grape must;

(c)

rectified concentrated grape must.

The total alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol.

2. The sweetening of imported wines intended for direct human consumption and bearing a geographical indication is forbidden within the territory of [F64 Great Britain]. The sweetening of other imported wines shall be subject to the same conditions as wines produced in [F64 Great Britain]. U.K.

Textual Amendments

F64 Words in Annex 1 Pt. D point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(8)(a)

3. The sweetening of a wine bearing a protected designation of origin may [F65 only take place] if it is carried out: U.K.

(a)

in accordance with the conditions and limits laid down in this Annex;

(b)

within the region in which the wine was produced or within an area in immediate proximity.

The grape must and concentrated grape must referred to in point 1 must originate in the same region as the wine for the sweetening of which it is used.

Textual Amendments

F65 Words in Annex 1 Pt. D point 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(8)(b)

4. The sweetening of wines shall be authorised only at the production and wholesale stages. U.K.

ANNEX II U.K. AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES

A. Sparkling wine U.K.

1. For the purposes of this point and Sections B and C of this Annex: U.K.

(a)

‘tirage liqueur’ means the product added to the cuvée to provoke secondary fermentation;

(b)

‘expedition liqueur’ means the product added to sparkling wines to give them special taste qualities.

2. The expedition liqueur may contain only: U.K.

• sucrose,

• grape must,

• grape must in fermentation,

• concentrated grape must,

• rectified concentrated grape must,

• wine, or

• a mixture thereof,

with the possible addition of wine distillate.

3. Without prejudice to enrichment authorised pursuant to Regulation (EU) No 1308/2013 for the constituents of a cuvée, any enrichment of the cuvée shall be prohibited. U.K.

4. However, [F66 nothing in this Regulation prevents the appropriate authority from using any power it has], in respect of regions and varieties for which it is technically justified, [F67 to] authorise the enrichment of the cuvée at the place of preparation of the sparkling wines provided that: U.K.

(a)

none of the constituents of the cuvée has previously undergone enrichment;

(b)

the said constituents are derived solely from grapes harvested in its territory;

(c)

the enrichment is carried out in a single operation;

(d)

[F68 the enrichment does not exceed 3 % vol. for a cuvée; and]

(e)

the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.

Textual Amendments

F68 Annex 2 s. A point 4(d) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(10)(b)

Textual Amendments

F66 Words in Annex 2 s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(10)(a)(i)

F67 Word in Annex 2 s. A point 4 inserted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(10)(a)(ii)

5. The addition of tirage liqueur and expedition liqueur shall be considered neither as enrichment nor as sweetening. The addition of tirage liqueur may not cause an increase in the total alcoholic strength by volume of the cuvée of more than 1,5 % vol. This increase shall be measured by calculating the difference between the total alcoholic strength by volume of the cuvée and the total alcoholic strength by volume of the sparkling wine before any expedition liqueur is added. U.K.

6. The addition of expedition liqueur shall be carried out in such a way as not to increase the actual alcoholic strength by volume of the sparkling wine by more than 0,5 % vol. U.K.

7. Sweetening of the cuvée and its constituents shall be prohibited. U.K.

8. In addition to any acidification or deacidification of the constituents of the cuvée in accordance with Regulation (EU) No 1308/2013, the cuvée may be subject to acidification or deacidification. Acidification and deacidification of the cuvée shall be mutually exclusive. Acidification may be carried out only up to a maximum of 1,5 grams per litre, expressed as tartaric acid, i.e. 20 milliequivalents per litre. U.K.

9. In years of exceptional climate conditions, the maximum limit of 1,5 grams per litre or 20 milliequivalents per litre may be raised to 2,5 grams per litre or 34 milliequivalents per litre, provided that the natural acidity of the products is not less than 3 g/l, expressed as tartaric acid, or 40 milliequivalents per litre. U.K.

10. The carbon dioxide contained in the sparkling wines may be produced only as a result of the alcoholic fermentation of the cuvée from which such wine is prepared. U.K.

Such fermentation, unless it is intended for processing grapes, grape must or partially fermented grape must directly into sparkling wine, may result only from the addition of tirage liqueur. It may take place only in bottles or in closed tanks.

The use of carbon dioxide in the case of the process of transfer by counter- pressure is authorised under supervision and on condition that the inevitable gaseous exchanges with the carbon dioxide from the alcoholic fermentation of the cuvée do not increase the pressure of carbon dioxide contained in sparkling wines.

11. In the case of sparkling wines other than sparkling wines bearing a protected designation of origin: U.K.

(a)

the tirage liqueur intended for their preparation may contain only:

• grape must,

• grape must in fermentation,

• concentrated grape must,

• rectified concentrated grape must, or

• sucrose and wine;

(b)

the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.

B. Quality sparkling wine U.K.

1. The tirage liqueur intended for the production of a quality sparkling wine may contain only: U.K.

(a)

sucrose;

(b)

concentrated grape must;

(c)

rectified concentrated grape must;

(d)

grape must or partially fermented grape must; or

(e)

wine.

2. [F69 Nothing in this Regulation prevents the appropriate authority from using any power it has to] define any supplementary or more stringent characteristics or conditions of production and circulation for quality sparkling wines produced in [F70 its] territory. U.K.

Textual Amendments

F69 Words in Annex 2 s. B point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(11)(a)(i)

F70 Word in Annex 2 s. B point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(11)(a)(ii)

3. The manufacture of quality sparkling wines is also covered by the rules referred to in: U.K.

• points 1 to 10 of Section A,

• point 3 of Section C for the actual alcoholic strength, point 5 of Section C for the minimum excess pressure and points 6 and 7 of Section C for the minimum length of the production process, without prejudice to point 4(d) of Section B of this Annex,

4. As regards quality aromatic sparkling wines: U.K.

(a)

except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained in the list given in the Appendix to this Annex. F71 ...

(b)

control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;

(c)

the addition of expedition liqueur shall be prohibited;

(d)

the length of the production process for quality aromatic sparkling wines may not be less than one month.

Textual Amendments

F71 Words in Annex 2 s. B point 4(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(11)(b)

C. Sparkling wines and quality sparkling wines bearing a protected designation of origin U.K.

1. The total alcoholic strength by volume of the cuvées intended for the preparation of quality sparkling wines bearing a protected designation of origin shall be not less than: U.K.

• F72 ...

• 9 % vol. F73 ...

Textual Amendments

F72 Words in Annex 2 s. C point 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(a)(i)

F73 Words in Annex 2 s. C point 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(a)(ii)

F74 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

Textual Amendments

F74 Annex 2 s. C point 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(b)

3. The actual alcoholic strength by volume of quality sparkling wines bearing a protected designation of origin, including the alcohol contained in any expedition liqueur added, shall be not less than 10 % vol. U.K.

4. The tirage liqueur for sparkling wines and quality sparkling wines bearing a protected designation of origin may contain only: U.K.

(a)

sucrose;

(b)

concentrated grape must;

(c)

rectified concentrated grape must;

and:

(a)

grape must;

(b)

partially fermented grape must;

(c)

wine;

suitable for yielding the same sparkling wine or quality sparkling wine bearing a protected designation of origin as that to which the tirage liqueur is added.

5. Notwithstanding point 5(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, when kept at a temperature of 20 °C in closed containers of a capacity of less than 25 cl., quality sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar. U.K.

6. The duration of the process of making quality sparkling wines bearing a protected designation of origin, including ageing in the undertaking where they are made and reckoned from the start of the fermentation process designed to make the wines sparkling, may not be less than: U.K.

(a)

six months where the fermentation process designed to make the wines sparkling takes place in closed tanks;

(b)

nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.

7. The duration of the fermentation process designed to make the cuvée sparkling and the duration of the presence of the cuvée on the lees shall not be less than: U.K.

• 90 days,

• 30 days if the fermentation takes place in containers with stirrers.

8. The rules laid down in points 1 to 10 of Section A and point 2 of Section B shall also apply to sparkling wines and quality sparkling wines bearing a protected designation of origin. U.K.

9. As regards quality aromatic sparkling wines bearing a protected designation of origin: U.K.

(a)

these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in the Appendix to this Annex, provided that these varieties are recognised as suitable for the production of quality sparkling wines bearing a protected designation of origin in the region whose name the quality sparkling wines bearing a protected designation of origin bear. F75 ...

(b)

control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;

(c)

the addition of expedition liqueur shall be prohibited;

(d)

the actual alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 6 % vol.;

(e)

the total alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 10 % vol.;

(f)

when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines bearing a protected designation of origin must have an excess pressure of not less than 3 bar;

(g)

notwithstanding point 6 of this Section, the duration of the process of producing quality aromatic sparkling wines bearing a protected designation of origin must not be less than one month.

Textual Amendments

F75 Words in Annex 2 s. C point 9(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(c)

Appendix

List of wine grape varieties which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines bearing a protected designation of origin U.K.

• Airén

• Albariño

• Aleatico N

• Alvarinho

• Ασύρτικο (Assyrtiko)

• Bourboulenc B

• Brachetto N.

• Busuioacă de Bohotin

• Clairette B

• Colombard B

• Csaba gyöngye B

• Cserszegi fűszeres B

• Devín

• Fernão Pires

• Freisa N

• Gamay N

• Gewürztraminer Rs

• Girò N

• Glera

• Γλυκερύθρα (Glykerythra)

• Huxelrebe

• Irsai Olivér B

• Macabeo B

• Macabeu B

• Toutes les Malvasías

• All the Malvoisies

• Mauzac blanc and rosé

• Monica N

• Tous les Moscateles

• Μοσχοφίλερο (Moschofilero)

• Müller-Thurgau B

• All the Muscatels

• Manzoni moscato

• Nektár

• Pálava B

• Parellada B

• Perle B

• Piquepoul B

• Poulsard

• Ροδίτης (Roditis)

• Scheurebe

• Tămâioasă românească

• Torbato

• Touriga Nacional

• Verdejo

• Zefír B

ANNEX III U.K. AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

A. Liqueur wines U.K.

1. The products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 and used for preparing liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication may only have undergone, where appropriate, the oenological practices and processes referred to in either Regulation (EU) No 1308/2013 or this Regulation. U.K.

2. However, U.K.

(a)

the increase in natural alcoholic strength by volume may only arise from the use of the products referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013; F76 ...

(b)

F77 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F76 Word in Annex 3 s. A point 2(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(a)

F77 Annex 3 s. A point 2(b) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(b)

3. Without prejudice to any provisions of a more restrictive nature [F78 adopted by the constituent nations] for liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication prepared within their territory, the oenological practices referred to in Regulation (EU) No 1308/2013 and in this Regulation shall be authorised for those products. U.K.

Textual Amendments

F78 Words in Annex 3 s. A point 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(c)

4. The following are also authorised: U.K.

(a)

sweetening, subject to a declaration and registration requirement, where the products used have not been enriched with concentrated grape must, by means of:

• concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol.,

• F79 ...

• F79 ...

(b)

the addition of alcohol, distillate or spirits, as referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013, in order to compensate for losses due to evaporation during ageing;

(c)

F80 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F79 Words in Annex 3 s. A point 4(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(d)(i)

F80 Annex 3 s. A point 4(c) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(d)(ii)

5. The vine varieties from which the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication are produced shall be selected from those referred to in Article 81(2) of Regulation (EU) No 1308/2013. U.K.

6. The natural alcoholic strength by volume of the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of a liqueur wine other than a liqueur wine bearing a protected designation of origin or a protected geographical indication may not be less 12 % vol. U.K.

F81 B. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

Textual Amendments

F81 Annex 3 s. B omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(15)

F82 Appendix 1

Textual Amendments

F82 Annex 3 Appendices 1-3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(15)

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

F82 Appendix 2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

F82 Appendix 3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(1)

OJ L 347, 20.12.2013, p. 671.

(2)

Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1).

(3)

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 (OJ L 193, 24.7.2009, p. 1).

(4)

Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and the Council (OJ L 83, 22.3.2012, p. 1).

(5)

Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (OJ L 354, 31.12.2008, p. 7).

(6)

Commission Delegated Regulation (EU) 2018/273 of 11 December 2017 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the scheme of authorisations for vine plantings, the vineyard register, accompanying documents and certification, the inward and outward register, compulsory declarations, notifications and publication of notified information, and supplementing Regulation (EU) No 1306/2013 of the European Parliament and of the Council as regards the relevant checks and penalties, amending Commission Regulations (EC) No 555/2008, (EC) No 606/2009 and (EC) No 607/2009 and repealing Commission Regulation (EC) No 436/2009 and Commission Delegated Regulation (EU) 2015/560 (OJ L 58, 28.2.2018, p. 1).

(7)

Commission Implementing Regulation (EU) 2018/274 of 11 December 2017 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council, as regards the scheme of authorisations for vine plantings, certification, the inward and outward register, compulsory declarations and notifications, and of Regulation (EU) No 1306/2013 of the European Parliament and of the Council as regards the relevant checks and repealing Commission Implementing Regulation (EU) 2015/561 (OJ L 58, 28.2.2018, p. 60).