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The Common Agricultural Policy (Wine) Regulations 1993
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Free Sulphur Dioxide
7. A minimum of 0 mg/l (at levels below 15 mg/l, it will be necessary to use effective oenological techniques to ensure the stability of the wine).
A maximum of 45 mg/l for dry wines as defined in Article 14(7) of Commission Regulation (EEC) No. 3201/90.
A maximum of 60 mg/l for other wines.
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