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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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Changes over time for: Requirements for urease

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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 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.

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