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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

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ANNEX IU.K.

PART AU.K.AUTHORISED OENOLOGICAL PRACTICES

F1F2[F3In this Part, insofar as it relates to the use of oenological practices in England [F1Wales][F2Scotland], ‘OIV Codex’ and ‘International Oenological Codex’ mean the 2023 issue of the International Oenological Codex published by the International Organisation of Vine and Wine in Paris [F3in France] in January 2023 (ISBN 978-2-85038-063-1).]

Textual Amendments

F1Words in Annex 1 Pt. A inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(4)

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).

12
Oenological processesConditions and limits of usea [F4(including any geographic limitations)]
1Aeration or oxygenationOnly when using gaseous oxygen.
2Heat treatments [X1Subject 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.]
F5F6[F72a Cold treatments (England) [F5(Wales)] [F6(Scotland)]

For use in England [F5Wales] [F6Scotland] for fresh grapes and the products defined in points (1) to (12) (inclusive), (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No1308/2013.

Subject to the conditions set out in:

(a) point 1(c) of Section B of Part 1 of Annex 8 to Regulation (EU) No1308/2013;

(b) files 1.14 (2005), 1.15 (2005), 2.1.12.4 (1998), 2.3.6 (1988), 3.1.2 (1979), 3.1.2.1 (1979), 3.3.4 (2004) and 3.5.11.1 (2001) of the OIV Code of Oenological Practices.]

3Centrifugation and filtration with or without an inert filtering agentUse of an inert filtering agent must not leave undesirable residues in the treated product.
4Create an inert atmosphereOnly for the purpose to handle the product shielded from the air.
5Elimination of sulphur dioxide by physical processesOnly 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.
6Ion exchange resinsOnly with grape must intended for the manufacture of rectified concentrated grape must. Subject to the conditions laid down in Appendix 3.
7BubblingOnly when using argon or nitrogen.
8FlotationOnly when using nitrogen or carbon dioxide or by aerating. Subject to the conditions set out in file 2.1.14 (1999). [F8This row does not apply to the use of flotation in England. (See row 8a for the use of flotation in England.)] [F9This row does not apply to the use of flotation in Wales. (See row 8a for the use of flotation in Wales.)] [F10This row does not apply to the use of flotation in Scotland. (See row 8a for the use of flotation in Scotland.)]
F11F12[F138a Flotation (England) [F11(Wales)] [F12(Scotland)]

For use in England [F11Wales] [F12Scotland] for the products defined in points (10) to (12) (inclusive) of Part 2 of Annex 7 to Regulation (EU) No1308/2013 but only when using nitrogen or carbon dioxide or by aerating.

Subject to the conditions set out in file 2.1.14 (2022) of the OIV Code of Oenological Practices.]

[F149Discs of pure paraffin impregnated with allyl isothiocyanateOnly for the purpose to create a sterile atmosphere. F15... The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological compounds.]
10Electrodialysis treatmentOnly 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.
11Pieces of oak woodIn winemaking and ageing, including in the fermentation of fresh grapes and grape must. Subject to the conditions laid down in Appendix 7.
12Correction of the alcohol content of wineCorrection only carried out with wine. Subject to the conditions laid down in Appendix 8.
13Cation exchangers for tartaric stabilisationOnly 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.
14Electro-membranary treatmentOnly 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 [F16and 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. [X1Subject 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.
15Cation exchangers for acidificationSubject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 [F16and 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.
16Membrane couplingOnly 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.
17Membrane contactorsOnly 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.
18Membrane technology coupled with activated carbonOnly for the purpose to reduce excess 4-ethylphenol and 4-ethylguaiacol in wines. Subject to the conditions laid down in Appendix 10.
19Filter plates containing zeolite y-faujasiteOnly 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.
F17F18[F1920 Partial concentration (England) [F17(Wales)] [F18(Scotland)]

For use in England [F17Wales] [F18Scotland], for grape must, subject to the conditions laid down in:

(a) point 1(b) of Section B of Part 1 of Annex 8 to Regulation (EU) No1308/2013;

(b) files 2.1.12 (1998), 2.1.12.1 (1993), 2.1.12.2 (2001), 2.1.12.3 (1998) and 2.1.12.4 (1998) of the OIV Code of Oenological Practices.

For use in England [F17Wales] [F18Scotland] for wine, subject to the conditions laid down in:

(a) point 1(c) of Section B of Part 1 of Annex 8 to Regulation (EU) No1308/2013;

(b) files 3.5.11 (2001) and 3.5.11.1 (2001) of the OIV Code of Oenological Practices.

The treatment in relation to use for grape must and wine must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.

21

Treatment by discontinuous high pressure processes

(England) [F17(Wales)][F18(Scotland)]

For use in England [F17Wales] [F18Scotland] with fresh grapes, grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.

Subject to the conditions laid down in files 1.18 (2019) and 2.1.26 (2019) of the OIV Code of Oenological Practices.

22Treatment by continuous high pressure processes (England) [F17(Wales)] [F18(Scotland)]

For use in England [F17Wales] [F18Scotland] with grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.

Subject to the conditions laid down in file 2.2.10 (2020) of the OIV Code of Oenological Practices.

23

Treatment by ultrasound

(England) [F17(Wales)][F18(Scotland)]

For use in England [F17Wales][F18Scotland] on fresh grapes for a rapid extraction of grape compounds.

Subject to the conditions laid down in file 1.17 (2019) of the OIV Code of Oenological Practices.

24Treatment of grapes by pulsed electric fields (England) [F17(Wales)] [F18(Scotland)]

For use in England [F17Wales] [F18Scotland] with fresh grapes.

Subject to the conditions laid down in file 2.1.27 (2020) of the OIV Code of Oenological Practices.

25

Treatment using adsorbent styrene-divinylbenzene beads

(England) [F17(Wales)][F18(Scotland)]

For use in England [F17Wales] [F18Scotland] on the products defined in points (1) to (12) (inclusive), (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No1308/2013.

Subject to the conditions laid down in files 2.2.11 (2020) and 3.4.22 (2020) of the OIV Code of Oenological Practices.]

Editorial Information

Textual Amendments

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 [F20European 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).

12345678
Substances/ActivitiesE numberand/orCAS numberOIV Code of Oenological PracticesaOIV Codex file reference as referred to in Article 9(1)AdditiveProcessing aid/substance used as processing aidbConditions and limits of usec [F21(including any geographic limitations)]Categories of wine productsd
1Acidity regulators
1.1Tartaric acid (L(+)-)E 334/CAS 87-69-4

File 2.1.3.1.1 (2001);

3.1.1.1 (2001)

COEI-1-LTARACxConditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 F22.... 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)
1.2Malic acid (D,L-; L-)E 296/-

File 2.1.3.1.1 (2001);

3.1.1.1 (2001)

COEI-1-ACIMALx(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.3Lactic acidE 270/-

File 2.1.3.1.1 (2001);

3.1.1.1 (2001)

COEI-1-ACILACx(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.4Potassium L(+)-tartrateE 336(ii)/CAS 921-53-9

File 2.1.3.2.2 (1979);

3.1.2.2 (1979)

COEI-1-POTTARx(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.5Potassium bicarbonateE 501(ii)/CAS 298-14-6

File 2.1.3.2.2 (1979);

3.1.2.2 (1979)

COEI-1-POTBICx(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.6Calcium carbonateE 170/CAS 471-34-1

File 2.1.3.2.2 (1979);

3.1.2.2 (1979)

COEI-1-CALCARx(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.7Calcium tartrateE 354/-File 3.3.12 (1997)COEI-1-CALTARx(1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
F23F24[F251.8 Calcium sulphate (England) [F23(Wales)] [F24(Scotland)]E 516/-File 2.1.3.1.1.1 (2017)XFor use in England [F23Wales] [F24Scotland].(3)]
F26. . .F26. . .F26. . .F26. . .F26. . .F26. . .F26. . .
1.9Potassium carbonateE 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)
F27F28[F291.10

Citric acid

(England) [F27(Wales)] [F28(Scotland)]

E 330Files 3.1.1 (1979) and 3.1.1.1 (2001)COEI-1-CITACIX

For use in England [F27Wales] [F28Scotland] .

Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.

In relation to the objectives in files 3.1.1 (1979) and 3.1.1.1 (2001) of the OIV Code of Oenological Practices, only objective a) of each file applies.

Maximum content in wine treated and placed on the market: 1 g/l.

(1), (3) to (9) (inclusive), (15) and (16)
1.11Yeasts for wine production (England) [F27(Wales)] [F28(Scotland)]Files 2.3.1 (2016), 2.1.3.2.3 (2019) and 2.1.3.2.3.1 (2019)COEI-1-SACCHA COEI-1-NOSACCX

For use in England [F27Wales] [F28Scotland] .

Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.

(10), (11) and (12)
1.12Lactic acid bacteria (England) [F27(Wales)] [F28(Scotland)]Files 2.1.3.2.3 (2019), 2.1.3.2.3.2 (2019), 3.1.2 (1979) and 3.1.2.3 (1980)COEI-1-BALACTX

For use in England [F27Wales] [F28Scotland] .

Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.

(1) to (12) (inclusive), (15) and (16)]
2Preservatives and antioxidants
2.1Sulphur dioxideE 220/CAS 7446-09-5

File 1.12 (2004); 2.1.2 (1987);

3.4.4 (2003)

COEI-1-SOUDIOxLimits (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)
2.2Potassium bisulphiteE 228/CAS 7773-03-7File 2.1.2 (1987)COEI-1-POTBISx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.3Potassium metabisulphiteE 224/CAS 16731-55-8File 1.12 (2004), 3.4.4 (2003)COEI-1-POTANHx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.4Potassium sorbateE 202File 3.4.5 (1988)COEI-1-POTSORx(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
2.5LysozymeE 1105File 2.2.6 (1997); 3.4.12 (1997)COEI-1-LYSOZYxx(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.6L ascorbic acidE 300File 1.11 (2001); 2.2.7 (2001); 3.4.7 (2001)COEI-1-ASCACIxMaximum 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)
2.7Dimethyldicarbonate (DMDC)E242/CAS 4525-33-1File 3.4.13 (2001)COEI-1-DICDIMxThe 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)
F30F31[F322.8 Fumaric acid (England) [F30(Wales)] [F31(Scotland)]File 3.4.23 (2023)X

For use in England [F30Wales] [F31Scotland].

Only to inhibit malolactic fermentation.

(1), (3) to (9) (inclusive), (15) and (16) ]
3 [F33Adsorbents]
3.1Charcoal for oenological useFile 2.1.9 (2002); 3.5.9 (1970)COEI-1-CHARBOxWhite wines, (2), (10), and (14)
3.2Selective vegetal fibresFile 3.4.20 (2017)COEI-1-FIBVEGx F34F35[F36This row does not apply to the use of selective vegetal fibres in England [F34Wales] [F35Scotland]. (See row 3.2a for the use of selective vegetal fibres in England [F34Wales] [F35Scotland].)](1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
F37F38[F393.2a Selective vegetal fibres (England) [F37(Wales)] [F38(Scotland)]File 3.4.20 (2022)COEI-1-FIBVEGXFor use in England [F37Wales] [F38Scotland].(1), (3) to (9) (inclusive), (15) and (16)]
4Activators for alcoholic and malolactic fermentation
4.1Microcrystalline celluloseE 460(i)/CAS 9004-34-6File 2.3.2 (2005), 3.4.21 (2015)COEI-1-CELMICx

It must comply with the specifications laid down in the Annex to Regulation (EU) No 231/2012.

F40F41[F42This row does not apply to the use of microcrystalline cellulose in England [F40Wales] [F41Scotland]. (See row 4.1a for the use of microcrystalline cellulose in England [F40Wales] [F41Scotland].)]

Fresh grapes, (2), (4), (5), (6), (7), (10), (11) and (12)
F43F44[F454.1a Microcrystalline cellulose (England) [F43(Wales)] [F44(Scotland)]E 460(i)/CAS 9004-34-6Files 2.3.2 (2019) and 3.4.21 (2015)COEI-1-CELMICX

For use in England [F43Wales] [F44Scotland].

Its use must comply with the specifications laid down in the Annex to Regulation (EU) No231/2012.

Fresh grapes, (1) to (12) (inclusive), (15) and (16)]
4.2Diammonium hydrogen phosphateE 342/CAS 7783-28-0File 4.1.7 (1995)COEI-1-PHODIAxOnly 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).
4.3Ammonium sulphateE 517/CAS 7783-20-2File 4.1.7 (1995)COEI-1AMMSULx
4.4Ammonium bisulphite-/CAS 10192-30-0COEI_1-AMMHYDxOnly 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)
4.5Thiamine hydrochloride-/CAS 67-03-8File 2.3.3 (1976); 4.1.7 (1995)COEI-1-THIAMINxOnly for alcoholic fermentation.Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)
4.6Yeast autolysates-/-File 2.3.2 (2005); 3.4.21 (2015)COEI-1-AUTLYSxbFresh grapes, (2), (10), (11), (12) and (13)
4.7Yeast cell walls-/-File 2.3.4 (1988); 3.4.21 (2015)COEI-1-YEHULLxbFresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.8Inactivated yeasts-/-File 2.3.2 (2005); 3.4.21 (2015)COEI-1-INAYEAxbFresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.9Inactivated yeasts with guaranteed glutathione levels-/-File 2.2.9 (2017)COEI-1-LEVGLUxbOnly for alcoholic fermentation.Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5Clarifying agents
5.1Edible gelatine-/CAS 9000-70-8File 2.1.6 (1997); 3.2.1 (2011)COEI-1-GELATIxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.2Wheat proteinFile 2.1.17 (2004); 3.2.7 (2004)COEI-1-PROVEGxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.3Peas proteinFile 2.1.17 (2004); 3.2.7 (2004)COEI-1-PROVEGxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.4Potatoes proteinFile 2.1.17 (2004); 3.2.7 (2004)COEI-1-PROVEGxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.5IsinglassFile 3.2.1 (2011)COEI-1-COLPOIx(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.6Casein-/CAS 9005-43-0File 2.1.16 (2004)COEI-1-CASEINxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.7Potassium caseinates-/CAS 68131-54-4File 2.1.15 (2004); 3.2.1 (2011)COEI-1-POTCASxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.8Egg albumin-/CAS 9006-59-1File 3.2.1 (2011)COEI-1-OEUALBxb(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.9BentoniteE 558/-File 2.1.8 (1970); 3.3.5 (1970)COEI-1-BENTONx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.10Silicon dioxide (gel or colloidal solution)E 551/-File 2.1.10 (1991); 3.2.1 (2011); 3.2.4 (1991)COEI-1-DIOSILx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.11Kaolin-/CAS 1332-58-7File 3.2.1 (2011)COEI-1-KAOLINx(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.12TanninsFile 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-TANINSx(1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
5.13Chitosan derived from Aspergillus niger-/CAS 9012-76-4 [X1File 2.1.22 (2009); 3.2.1 (2011); 3.2.12 (2009)]COEI-1-CHITOSx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.14Chitin-glucan derived from Aspergillus nigerChitin: CAS 1398-61-4; Glucan: CAS 9041-22-9. [X1File 2.1.23 (2009); 3.2.1 (2011); 3.2.13 (2009)]COEI-1-CHITGLx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.15Yeast protein extracts-/-File 2.1.24 (2011); 3.2.14 (2011); 3.2.1 (2011)COEI-1-EPLEVx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.16PolyvinylpolypyrrolidoneE 1202/CAS 25249-54-1File 3.4.9 (1987)COEI-1-PVPPx(1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
5.17Calcium alginateE 404/CAS 9005-35-0File 4.1.8 (1981)COEI-1-ALGIACxOnly 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)
5.18Potassium alginateE 402/CAS 9005-36-1File 4.1.8 (1981)COEI-1-POTALGxOnly 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)
6Stabilising agents
6.1Potassium hydrogen tartrateE336(i)/CAS 868-14-4File 3.3.4 (2004)COEI-1-POTBITxOnly 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)
6.2Calcium tartrateE354/-File 3.3.12 (1997)COEI-1-CALTARxpartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.3Citric acidE 330File 3.3.8 (1970); 3.3.1 (1970)COEI-1-CITACIxMaximum content in wine thus treated and placed on the market: 1 g/lpartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.4Tannins-/-3.3.1 (1970);COEI-1-TANINSpartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.5Potassium ferrocyanideE 536/-File 3.3.1 (1970)COEI-1-POTFERxSubject 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)
6.6Calcium phytate-/CAS 3615-82-5File 3.3.1 (1970)COEI-1-CALPHYx

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)
6.7Metatartaric acidE 353/-File 3.3.7 (1970)COEI-1-METACIxpartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.8Gum arabicE 414/CAS 9000-01-5File 3.3.6 (1972)COEI-1-GOMARAx

Quantum satis

F46F47[F48This row does not apply to the use of gum arabic in England [F46Wales] [F47Scotland]. (See row 6.8a for the use of gum arabic in England [F46Wales] [F47Scotland].)]

partially fermented must for direct human consumption as such,(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
F49F50[F516.8a Gum arabic (England) [F49(Wales)] [F50(Scotland)]E 414/CAS 9000-01-5File 3.3.6 (2022)COEI-1-GOMARAX

For use in England [F49Wales] [F50Scotland].

Use at a level not higher than necessary to achieve its intended purpose as a stabilising agent.

Partially fermented must for direct human consumption as such, (1), (3) to (9) (inclusive), (15) and (16)]
6.9Tartaric acid D, L- or its neutral salt of potassium-/CAS 133-37-9File 2.1.21 (2008); 3.4.15 (2008)COEI-1-DLTARTx

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)
6.10Yeast mannoproteins-/-File 3.3.13 (2005)COEI-1-MANPROxpartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.11CarboxymethylcelluloseE466/-File 3.3.14 (2008)COEI-1-CMCx

Only to ensure tartaric stabilisation.

F52F53[F54This row does not apply to the use of carboxymethylcellulose in England [F52Wales] [F53Scotland]. (See row 6.11a for the use of carboxymethylcellulose in England [F52Wales] [F53Scotland].)]

[F55White wines], (4), (5), (6), (7), (8), (9)
F56F57[F586.11a Carboxymethylcellulose (England) [F56(Wales)] [F57(Scotland)]E466/-File 3.3.14 (2020)COEI-1-CMCX

For use in England [F56Wales] [F57Scotland].

Only to ensure tartaric stabilisation.

White and rosé wines and (4) to (9) (inclusive)]
6.12Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP)-/CAS 87865-40-5File 2.1.20 (2014); 3.4.14 (2014)COEI-1-PVIPVPxThe 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)
6.13Potassium polyaspartateE 456/CAS 64723-18-8File 3.3.15 (2016)COEI-1-POTASPxOnly to contribute to the tartaric stabilisation.(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
7Enzymesf
7.1UreaseEC 3.5.1.5File 3.4.11 (1995)COEI-1-UREASEx

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)
7.2Pectin lyasesEC 4.2.2.10File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)COEI-1-ACTPLYxOnly 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)
7.3Pectin methylesteraseEC 3.1.1.11File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)COEI-1-ACTPMExOnly 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)
7.4PolygalacturonaseEC 3.2.1.15File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)COEI-1-ACTPGAxOnly 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)
7.5HemicellulaseEC 3.2.1.78File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)COEI-1-ACTGHExOnly 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)
7.6CellulaseEC 3.2.1.4File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)COEI-1-ACTCELxOnly 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)
7.7BetaglucanaseEC 3.2.1.58File 3.2.10 (2004)COEI-1-BGLUCAxOnly 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)
7.8GlycosidaseEC 3.2.1.20File 2.1.19 (2013); 3.2.9 (2013)COEI-1-GLYCOSxOnly 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)
F59F60[F617.9 Arabinanase (England) [F59(Wales)] [F60(Scotland)]EC 3.2.1.99Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021) and 3.2.11 (2021)COEI-1-ACTARA COEI-1-PRENZYX

For use in England [F59Wales] [F60Scotland].

Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.

Fresh grapes, (1) to (12) (inclusive) and (15) and (16)
7.10Beta-glucanase (β1-3, β1-6) (England) [F59(Wales)] [F60(Scotland)]EC 3.2.1.6File 3.5.7 (2013)

COEI-1-ACTGLU

COEI-1-PRENZY

X

For use in England [F59Wales] [F60Scotland].

Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.

(1), (3) to (9) (inclusive), (15) and (16)
7.11Glucosidase (England) [F59(Wales)] [F60(Scotland)]EC 3.2.1.21Files 2.1.19 (2013) and 3.2.9 (2013)COEI-1-GLYCOS COEI-1-PRENZYX

For use in England [F59Wales] [F60Scotland].

Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.

(1) to (12) inclusive, (15) and (16)
7.12Aspergillopepsin I (England) [F59(Wales)] [F60(Scotland)]EC  3.4.23.18Files 2.2.12 (2021) and 3.3.16 (2021)COEI-1-PROTEA COEI-1-PRENZYX

For use in England [F59Wales] [F60Scotland].

Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.

(1) to (12) (inclusive), (15) and (16)]
8Gases and packaging gasesg
8.1ArgonE 938/CAS 7440-37-1File 2.2.5 (1970); 3.2.3 (2002)COEI-1-ARGONxgx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8.2NitrogenE 941/CAS 7727-37-9File 2.1.14 (1999);2.2.5 (1970); 3.2.3 (2002)COEI-1-AZOTExgx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8.3Carbon dioxideE 290/CAS 124-38-9File 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-DIOCARxgxIn 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)
8.4Gaseous oxygenE 948/CAS 17778-80-2File 2.1.1 (2016); 3.5.5 (2016)COEI-1-OXYGENx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
9Fermentation agents
9.1Yeasts for wine production-/-File 2.3.1 (2016); 4.1.8 (1981)COEI-1-LESEACxbFresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)
9.2Lactic acid bacteria-/-File 3.1.2 (1979); 3.1.2.3 (1980)COEI-1-BALACTxb(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
10Correction of defects
10.1Copper sulphate, pentahydrate-/CAS 7758-99-8File 3.5.8 (1989)COEI-1-CUISULxNo 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)
10.2Copper citrate-/CAS 866-82-0File 3.5.14 (2008)COEI-1-CUICITxNo 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)
10.3Chitosan derived from Aspergillus niger-/CAS 9012-76-4File 3.4.16 (2009)COEI-1-CHITOSx(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
10.4Chitin-glucan derived from Aspergillus nigerChitin: CAS 1398-61-4; Glucan: CAS 9041-22-9.File 3.4.17 (2009)COEI-1-CHITGLx(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
10.5Inactivated yeasts-/-COEI-1-INAYEAxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
11Other practices
F62. . .F62. . .F62. . .F62. . .F62. . .F62. . .
11.2Fresh lees-/-xbOnly 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)
11.3CaramelE 150 a-d/-File 4.3 (2007)COEI-1-CARAMELxTo reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008.(3)
[F6311.4Allyl isothiocyanate-/57-06-7x

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.]
11.5Inactivated yeasts-/-COEI-1-INAYEAxb(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)

Textual Amendments

Appendix 1U.K.

Tartaric acid (L(+)-) and derived productsU.K.

F641.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

Textual Amendments

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).

F65Appendix 2U.K.

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

Textual Amendments

Appendix 3U.K.

Ion exchange resinsU.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 F66.... 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

These resins may be used only under the supervision of an oenologist or technician and in installations approved by the [F67appropriate 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

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

1.SCOPE AND AREA OF APPLICATIONU.K.

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

2.DEFINITIONU.K.

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

3.PRINCIPLEU.K.

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

4.REAGENTSU.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.APPARATUSU.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.PROCEDUREU.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 RESULTSU.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 4U.K.

Potassium ferrocyanideCalcium phytateU.K.DL tartaric acidU.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 [F68appropriate authority of the constituent nation in which] the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the [F69appropriate authority] concerned.

Textual Amendments

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

F70...

Textual Amendments

Appendix 5U.K.

Requirements for electrodialysis treatmentU.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 REQUIREMENTSU.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 REQUIREMENTSU.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 6U.K.

Requirements for ureaseU.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 dryingLess than 10 %
Heavy metalsLess than 30 ppm
PbLess than 10 ppm
AsLess than 2 ppm
Total coliformsAbsent
Salmonella sppAbsent in 25 g sample
Aerobic countLess 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 7U.K.

Requirements for pieces of oak woodU.K.

PURPOSE, ORIGIN AND AREA OF APPLICATIONU.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.

LABELLINGU.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.

DIMENSIONSU.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).

PURITYU.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 8U.K.

Requirements for treatment to correct the alcohol content of winesU.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)

[F71The oenologist or qualified technician must notify the appropriate authority prior to any treatment.]

Textual Amendments

Appendix 9U.K.

Requirements for treatment to reduce the sugar content of musts by membrane couplingU.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 10U.K.

Requirements for the treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacolU.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 BU.K.THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES

A.THE SULPHUR DIOXIDE CONTENT OF WINESU.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)

[F72300 milligrams per litre for wine with a sugar content of more than 45 g/l.]

Textual Amendments

F733.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

Textual Amendments

4.In years when climatic conditions make this exceptionally necessary, [F74the 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. [F75The 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. [F76The appropriate authority concerned must then publish the derogation on the gov.uk website.]U.K.

Textual Amendments

5.[F77Nothing in this Regulation prevents the appropriate authority from using any power it has to] apply more restrictive provisions to wines produced within [F78its] territory.U.K.

Textual Amendments

B.THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINESU.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 WINESU.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 [F79a 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 [F80Great Britain].U.K.

Textual Amendments

PART CU.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 [F81Great 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 [F82Great Britain].

Textual Amendments

3.[F83Nothing 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.

F84...

Textual Amendments

Textual Amendments

PART DU.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.[F85The sweetening of imported wines intended for direct human consumption and bearing a geographical indication is forbidden within the territory of [F86Great Britain]. The sweetening of other imported wines shall be subject to the same conditions as wines produced in [F86Great Britain].]U.K.

Textual Amendments

3.The sweetening of a wine bearing a protected designation of origin may [F87only 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

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

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