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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

Type Delegated Regulation
Publication 2019-06-07
Last updated 2024-12-29
State In force
Department AGRI, European Commission
Source EUR-Lex
articles 17
Reform history JSON API

Article 1

Scope

This Regulation lays down rules supplementing Regulation (EU) No 1308/2013 concerning 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.

Article 2

Wine-growing areas where wines may have a maximum total alcoholic strength of 20 % vol.

The wine-growing areas referred to in the first indent of point (c) of the second paragraph of point (1) of Part II of Annex VII to Regulation (EU) No 1308/2013 shall be zones C I, C II and C III referred to in Appendix 1 to that Annex and the areas of zone B in which white wines with the following protected geographical indications may be produced: ‘Franche-Comté’ and ‘Val de Loire’.

Article 3

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 Commission 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 in the Official Journal of the European Union, C series.

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.

Article 4

Experimental use of new oenological practices
1.

For experimental purposes, referred to in Article 83(3) of Regulation (EU) No 1308/2013, each Member State may authorise 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 Member State concerned informs the Commission and the other Member States 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 Member State other than the Member State concerned provided the Member State authorising the experiment gives prior notification to the competent authorities of the Member State 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 Member State concerned shall forward to the Commission a report on the authorised experiment and the results thereof. The Commission shall notify the other Member States of those results.

4.

Depending on these results, the Member State concerned may apply to the Commission 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. The Member State concerned shall submit an appropriate file in support of its application. The Commission shall adopt a decision on the application in accordance with the procedure referred to in Article 229(2) of Regulation (EU) No 1308/2013.

5.

The notification of information or documents to the Commission provided for in point (c) of paragraph 1 and in paragraphs 3 and 4 shall be made in accordance with Commission Delegated Regulation (EU) 2017/1183 ([^E0001]).

Article 5

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

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

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

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.

2.

Coupage of a grape must or a wine which has undergone the oenological practice referred to in point 11.1 of Table 2 of Part A of Annex I to this Regulation with a grape must or a wine which has not undergone that practice shall be prohibited.

Article 9

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 ([^E0002]), 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 ([^E0003]).

Article 10

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, Member States may authorise 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.

3.

Member States may have denaturing agents or indicators added to wines referred to in paragraph 1 in order to make them more easily identifiable. Where justified, they may also prohibit the uses provided for in paragraph 1 and have the products destroyed.

4.

Wine produced before 1 August 2009 may be offered or supplied for direct human consumption provided that it complies with the Union or national rules in force prior to that date.

Article 11

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, Member States may permit 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.

Article 12

Pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber’ pulp

The pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber’ pulp, provided for in point 2 of Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, shall be carried out as follows, in accordance with the national provisions in force on 1 May 2004:

  • (a) ‘Tokaji fordítás’ or ‘Tokajský forditáš’ shall be prepared by pouring must or wine on pressed ‘aszú’/‘výber’ pulp;
  • (b) ‘Tokaji máslás’ or ‘Tokajský mášláš’ shall be prepared by pouring must or wine on the lees of ‘szamorodni’/‘samorodné’ or ‘aszú’/‘výber’.

The products concerned must be from the same harvest year.

Article 13

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, Member States shall 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. Member States may modulate that minimum percentage on the basis of objective and non-discriminatory criteria.

2.

Where the relevant percentage fixed by Member States 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 strengths by volume to be applied in the different wine-growing zones shall be:

  • (a) 8,0 % for zone A;
  • (b) 8,5 % for zone B;
  • (c) 9,0 % for zone C I;
  • (d) 9,5 % for zone C II;
  • (e) 10,0 % for zone C III.

Article 14

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 authorities of the Member States, subject to the requirements on delivery and registration laid down in Article 9(1)(b) of Commission Delegated Regulation (EU) 2018/273 ([^E0004]) and Article 14(1)(b)(vii) and Article 18 of Commission Implementing Regulation (EU) 2018/274 ([^E0005]), 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 Union legislation, in particular as regards environmental protection.

3.

Member States may decide 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 Member State concerned.

5.

Member States may decide that the delivery to distillation of all or a part of the by-products of winemaking or of any other processing of grapes is made compulsory for all or certain producers on their territory on the basis of objective and non-discriminatory criteria.

Article 15

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.

Article 16

Repeal

Regulation (EC) No 606/2009 is repealed.

Article 17

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.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

ANNEX I

PART A

AUTHORISED OENOLOGICAL PRACTICES

Table 1
Authorised oenological processes as referred to in Article 3(1)
1 2 3
Oenological processes Conditions and limits of use [^E0006] Categories of wine products [^E0007]
1 Aeration or oxygenation Subject to the conditions set out in files 2.1.1 (2016) and 3.5.5 (2016) of the OIV Code of Oenological Practices. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2 Heat treatments [^E0008] Subject to the conditions set out in files 1.8 (1970), 2.2.4 (1988), 2.3.6 (1988), 2.3.9 (2005), 3.4.3 (1988), 3.4.3.1 (1990), 3.5.4 (1997) and 3.5.10 (1982) of the OIV Code of Oenological Practices. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2a Cold treatments [^E0009] Subject to the conditions set out in point 1(c) of Section B of Part I of Annex VIII to Regulation (EU) No 1308/2013 and in 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. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
3 Centrifugation and filtration with or without an inert filtering agent Inert filtering agents are those referred to in files 2.1.11 (1970), 2.1.11.1 (1990), 3.2.2 (1989) and 3.2.2.1 (1990) of the OIV Code of Oenological Practices. Their use must not leave undesirable residues in the treated product. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4 Create an inert atmosphere Only for the purpose to handle the product shielded from the air. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5 Elimination of sulphur dioxide by physical processes Fresh grapes, (2), (10), (11), (12), (13) and (14)
6 Ion exchange resins Subject to the conditions laid down in Appendix 3 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Grape must intended for the manufacture of rectified concentrated grape must
7 Bubbling Only when using argon or nitrogen. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8 Flotation Only when using nitrogen or argon or by aerating. Subject to the conditions set out in file 2.1.14 (2022). (10), (11) and (12)
9 Discs of pure paraffin impregnated with allyl isothiocyanate Only for the purpose to create a sterile atmosphere. In Italy permitted solely as long as it is in conformity with that country’s legislation and only in containers holding more than 20 litres. The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological compounds. Partially fermented must for direct human consumption as such, (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
10 Electrodialysis treatment Only for the purpose to ensure the tartaric stabilisation of the wine. Subject to the conditions laid down in Appendix 5 to this Annex. 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)
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 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
12 Correction of the alcohol content of wine Correction only carried out with wine. Subject to the conditions laid down in Appendix 8 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
13 Cation exchangers for tartaric stabilisation Subject to the conditions laid down in file 3.3.3 (2011) of the OIV Code of Oenological Practices, including carrying out the treatment under the responsibility of an oenologist or qualified technician. It must also comply with Regulation (EC) No 1935/2004 of the European Parliament and of the Council [^E0010] 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. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
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 Commission Regulation (EU) No 10/2011 [^E0011] and with the national provisions adopted for the implementation thereof. 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, including carrying out the treatment under the responsibility of an oenologist or qualified technician. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
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, including carrying out the treatment under the responsibility of an oenologist or qualified technician. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
16 Membrane coupling Only for the reduction in sugar content of musts. Subject to the conditions laid down in Appendix 9 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (10)
17 Membrane contactors Only for the purpose to manage the dissolved gas in wine. The addition of carbon dioxide for the products defined in points (4), (5), (6) and (8) of Part II of Annex VII to Regulation (EU) No 1308/2013 is prohibited. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EU) 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, including carrying out the treatment under the responsibility of an oenologist or qualified technician. 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), (15) and (16)
18 Treatment of wine using a membrane technology coupled with adsorption on activated carbon or adsorbent styrene-divinylbenzene beads Only for the purpose to reduce volatile phenols in wines. Subject to the conditions laid down in file 3.5.18 (2023) of the OIV Code of Oenological Practices, including carrying out the treatment under the responsibility of an oenologist or qualified technician. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. 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. (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
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. (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
20 Partial concentration For grape must: subject to the conditions laid down in point 1(b) of Section B of Part I of Annex VIII to Regulation (EU) No 1308/2013 and in 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. File 2.1.12.1 (1993) includes the obligation to implement reverse osmosis under the responsibility of an oenologist or qualified technician. For wine: subject to the conditions laid down in point 1(c) of Section B of Part I of Annex VIII to Regulation (EU) No 1308/2013 and in files 3.5.11 (2001) and 3.5.11.1 (2001) 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. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
21 Treatment by discontinuous high pressure processes Subject to the conditions laid down in files 1.18 (2019) and 2.1.26 (2019) of the OIV Code of Oenological Practices. Fresh grapes, (10), (11) and (12)
22 Treatment by continuous high pressure processes Subject to the conditions laid down in file 2.2.10 (2020) of the OIV Code of Oenological Practices. (10), (11) and (12)
23 Treatment of crushed grapes with ultrasound to promote the extraction of their compounds Subject to the conditions laid down in file 1.17 (2019) of the OIV Code of Oenological Practices. Fresh grapes
24 Treatment of grapes by pulsed electric fields Subject to the conditions laid down in file 2.1.27 (2020) of the OIV Code of Oenological Practices. Fresh grapes
25 Treatment of musts and wines using adsorbent styrene-divinylbenzene beads Subject to the conditions laid down in files 2.2.11 (2020) and 3.4.22 (2020) of the OIV Code of Oenological Practices. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)

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.

If not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.

Heat treatments include maceration after heating grapes, pasteurisation, interruption of fermentation by heat, warm post-fermentation maceration, hot bottling.

Cold treatments include prefermentative cold maceration, cryoconcentration, interruption of fermentation by cold, deacidification by cold, cold stabilisation.

Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 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, ELI: http://data.europa.eu/eli/reg/2004/1935/oj).

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, ELI: http://data.europa.eu/eli/reg/2011/10/oj).

Table 2
Authorised oenological compounds as referred to in Article 3(1)
1 2 3 4 5 6 7 8
Substances/ Activities E number and/or CAS number OIV Code of Oenological Practices [^E0012] OIV Codex file reference as referred to in Article 9(1) Additive Processing aid/substance used as processing aid [^E0013] Conditions and limits of use [^E0014] Categories of wine products [^E0015]
1 Acidity regulators Acidity regulators Acidity regulators Acidity regulators Acidity regulators Acidity regulators Acidity regulators Acidity regulators
1.1 Tartaric acid (L(+)-) E 334 / CAS 87-69-4 Files 2.1.3.1.1 (2001), 3.1.1.1 (2001) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. 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 / — Files 2.1.3.1.1 (2001), 3.1.1.1 (2001) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. 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)
1.3 Lactic acid E 270 / — Files 2.1.3.1.1 (2001), 3.1.1.1 (2001) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. 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)
1.4 Potassium L(+)-tartrate E 336(ii) / CAS 921-53-9 Files 2.1.3.2.2 (1979), 3.1.2.2 (1979) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. 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)
1.5 Potassium bicarbonate E 501(ii) / CAS 298-14-6 Files 2.1.3.2.2 (1979), 3.1.2.2 (1979) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. 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)
1.6 Calcium carbonate E 170 / CAS 471-34-1 Files 2.1.3.2.2 (1979), 3.1.2.2 (1979) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. 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)
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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Specifications for tartaric acid (L(+)-) laid down in point 2 of Appendix 1 to this Annex.
1.8 Calcium sulphate E 516 / — File 2.1.3.1.1.1 (2017) x Conditions and limits laid down in point 2(b) of Section A of Annex III. Maximum use level: 2 g/l. (3)
1.9 Potassium carbonate E 501(i) Files 2.1.3.2.5 (2017), 3.1.2.2 (1979) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Citric acid: Only objective a) of OIV files 3.1.1 (1979) and 3.1.1.1 (2001) applies. Maximum content in wine thus treated and placed on the market: 1 g/l. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.10 Citric acid E 330 Files 3.1.1 (1979), 3.1.1.1 (2001) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Citric acid: Only objective a) of OIV files 3.1.1 (1979) and 3.1.1.1 (2001) applies. Maximum content in wine thus treated and placed on the market: 1 g/l. (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
1.11 Yeasts for wine production — / — Files 2.1.3.2.3 (2019), 2.1.3.2.3.1 (2019), 2.3.1 (2016) COEI-1-SACCHA COEI-1-NOSACC x [^E0013] 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Citric acid: Only objective a) of OIV files 3.1.1 (1979) and 3.1.1.1 (2001) applies. Maximum content in wine thus treated and placed on the market: 1 g/l. (10), (11) and (12)
1.12 Lactic acid bacteria — / — Files 2.1.3.2.3 (2019), 2.1.3.2.3.2 (2019), 3.1.2 (1979), 3.1.2.3 (1980) COEI-1-BALACT x [^E0013] 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Citric acid: Only objective a) of OIV files 3.1.1 (1979) and 3.1.1.1 (2001) applies. Maximum content in wine thus treated and placed on the market: 1 g/l. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2 Preservatives and antioxidants Preservatives and antioxidants Preservatives and antioxidants Preservatives and antioxidants Preservatives and antioxidants Preservatives and antioxidants Preservatives and antioxidants Preservatives and antioxidants
2.1 Sulphur dioxide E 220 / CAS 7446-09-5 Files 1.12 (2004), 2.1.2 (1987), 3.4.4 (2003) 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. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Citric acid: Only objective a) of OIV files 3.1.1 (1979) and 3.1.1.1 (2001) applies. Maximum content in wine thus treated and placed on the market: 1 g/l. Limits (i.e. maximum quantity in the product placed on the market) as laid down in Part B of Annex I. Fresh grapes, (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 Files 1.12 (2004), 2.1.2 (1987), 3.4.4 (2003) x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) Limits (i.e. maximum quantity in the product placed on the market) as laid down in Part B of Annex I.
2.3 Potassium metabisulphite E 224 / CAS 16731-55-8 Files 1.12 (2004), 2.1.2 (1987), 3.4.4 (2003) x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) Limits (i.e. maximum quantity in the product placed on the market) as laid down in Part B of Annex I.
2.4 Potassium sorbate E 202 File 3.4.5 (1988) x (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
2.5 Lysozyme E 1105 Files 2.2.6 (1997), 3.4.12 (1997) x x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.6 L ascorbic acid E 300 Files 1.11 (2001), 2.2.7 (2001), 3.4.7 (2001) x Fresh grapes, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.7 Dimethyldicarbonate (DMDC) E 242 / CAS 4525-33-1 File 3.4.13 (2001) 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 Adsorbents Adsorbents Adsorbents Adsorbents Adsorbents Adsorbents Adsorbents Adsorbents
3.1 Charcoal for oenological use Files 2.1.9 (2002), 3.5.9 (1970) COEI-1-CHARBO x The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. White wines, (2), (10), and (14)
3.2 Selective plant fibres Files 2.1.28 (2022), 3.4.20 (2022) COEI-1-FIBVEG x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4 Activators for alcoholic and malolactic fermentation Activators for alcoholic and malolactic fermentation Activators for alcoholic and malolactic fermentation Activators for alcoholic and malolactic fermentation Activators for alcoholic and malolactic fermentation Activators for alcoholic and malolactic fermentation Activators for alcoholic and malolactic fermentation Activators for alcoholic and malolactic fermentation
4.1 Microcrystalline cellulose E 460(i) / CAS 9004-34-6 Files 2.3.2 (2019), 3.4.21 (2015) x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.2 Diammonium hydrogen phosphate — / 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) [^E0016] or 0,3 g/l for the second fermentation of sparkling wines. Fresh grapes, (2), (10), (11), (12), second alcoholic fermentation of (4), (5), (6) and (7)
4.3 Ammonium sulphate E 517 / CAS 7783-20-2 File 4.1.7 (1995) x Only for alcoholic fermentation. No more than 1 g/l (expressed in salts) [^E0016] or 0,3 g/l for the second fermentation of sparkling wines. Fresh grapes, (2), (10), (11), (12), second alcoholic fermentation of (4), (5), (6) and (7)
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, 2.2 and 2.3. Fresh grapes, (2), (10), (11) and (12)
4.5 Thiamine hydrochloride — / CAS 67-03-8 Files 2.3.3 (1976), 4.1.7 (1995) COEI-1-THIAMIN x Only for alcoholic fermentation. No more than 0,6 mg/l (expressed in thiamin) for each treatment. Fresh grapes, (2), (10), (11), (12), second alcoholic fermentation of (4), (5), (6) and (7)
4.6 Yeast autolysates — / - Files 2.3.2 (2019), 3.4.21 (2015) COEI-1-AUTLYS x [^E0013] Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.7 Yeast cell walls — / — Files 2.3.4 (1988), 3.4.21 (2015) COEI-1-YEHULL x [^E0013] Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.8 Inactivated yeasts — / — Files 2.3.2 (2019), 3.4.21 (2015) COEI-1-INAYEA x [^E0013] 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 x [^E0013] Only for alcoholic fermentation. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.10 Powdered cellulose E 460(ii) / CAS 9004-34-6 File 2.3.2 (2019) x (10), (11) and (12)
5 Clarifying agents Clarifying agents Clarifying agents Clarifying agents Clarifying agents Clarifying agents Clarifying agents Clarifying agents
5.1 Edible gelatine — / CAS 9000-70-8 Files 2.1.6 (1997), 3.2.1 (2011) COEI-1-GELATI x [^E0013] (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.2 Wheat protein Files 2.1.17 (2004), 3.2.7 (2004) COEI-1-PROVEG x [^E0013] (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.3 Peas protein Files 2.1.17 (2004), 3.2.7 (2004) COEI-1-PROVEG x [^E0013] (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.4 Potatoes protein Files 2.1.17 (2004), 3.2.7 (2004) COEI-1-PROVEG x [^E0013] (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 x [^E0013] (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.7 Potassium caseinates — / CAS 68131-54-4 Files 2.1.15 (2004), 3.2.1 (2011) COEI-1-POTCAS x [^E0013] (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 x [^E0013] (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.9 Bentonite — / — Files 2.1.8 (1970), 3.3.5 (1970) COEI-1-BENTON x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.10 Silicon dioxide (gel or colloidal solution) E 551 / — Files 2.1.10 (1991), 3.2.1 (2011), 3.2.4 (1991) 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), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.12 Tannins Files 2.1.7 (2019), 2.1.17 (2004), 3.2.6 (2019), 3.2.7 (2004), 4.1.8 (1981), 4.3.2 (1981) COEI-1-TANINS COEI-1-PROCYA COEI-1-ELLAGI COEI-1-GALLOT COEI-1-PROFIS x Only Section 2 of files COEI-1-PROCYA, COEI-1-ELLAGI, COEI-1-GALLOT and COEI-1-PROFIS applies. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.13 Chitosan derived from Aspergillus niger or Agaricus bisporus — / CAS 9012-76-4 Files 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. Files 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 — / — Files 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) x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.17 Calcium alginate E 404 / CAS 9005-35-0 File 4.1.8 (1981) 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) 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 Stabilising agents Stabilising agents Stabilising agents Stabilising agents Stabilising agents Stabilising agents Stabilising agents
6.1 Potassium hydrogen tartrate E336(i) / CAS 868-14-4 File 3.3.4 (2004) 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 — / — 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 Files 3.3.1 (1970), 3.3.8 (1970) 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 — / — Files 2.1.7 (2019), 3.2.6 (2019), 3.3.1 (1970) COEI-1-TANINS COEI-1-PROCYA COEI-1-ELLAGI COEI-1-GALLOT COEI-1-PROFIS Only Section 2 of files COEI-1-PROCYA, COEI-1-ELLAGI, COEI-1-GALLOT and COEI-1-PROFIS applies. Fresh grapes, partially fermented must for direct human consumption as such, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
6.5 Potassium ferrocyanide E 536 / - Files 3.3.1 (1970), 3.3.10 (1970) x Subject to the conditions laid down in Appendix 4 to this Annex. 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)
6.6 Calcium phytate — / CAS 3615-82-5 File 3.3.1 (1970) COEI-1-CALPHY x Only for red wines and 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) 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 (2022) x 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 Files 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 E 466 / — File 3.3.14 (2020) x Only to ensure tartaric stabilisation. White and rosé wines, (4), (5), (6), (7), (8) and (9)
6.12 Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP) — / CAS 87865-40-5 Files 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. Files 2.1.20 (2014) and 3.4.14 (2014) include the obligation to carry out the treatment under the responsibility of an oenologist or a specialised technician. (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) x Only to contribute to the tartaric stabilization. (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.14 Fumaric acid E 297 / CAS 110-17-8 Files 3.4.2 (2021), 3.4.23 (2021) x (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
7 Enzymes [^E0017] Enzymes [^E0017] Enzymes [^E0017] Enzymes [^E0017] Enzymes [^E0017] Enzymes [^E0017] Enzymes [^E0017] Enzymes [^E0017]
7.1 Urease EC 3.5.1.5 File 3.4.11 (1995) COEI-1-UREASE COEI-1-PRENZY 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 Files 1.13 (2021); 2.1.4 (2021); 2.1.18 (2021); 3.2.8 (2021); 3.2.11 (2021) COEI-1-ACTPLY COEI-1-PRENZY x Fresh 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 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTPME COEI-1-PRENZY x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.4 Polygalacturonase EC 3.2.1.15 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTPGA COEI-1-PRENZY x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.5 Xylanase (Hemicellulase) EC 3.2.1.8 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-XYLANA COEI-1-PRENZY x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.6 Cellulase EC 3.2.1.4 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTCEL COEI-1-PRENZY x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.7 Betaglucanase EC 3.2.1.58 Files 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.10 (2004), 3.2.11 (2021), 3.5.7 (2013) COEI-1-BGLUCA COEI-1-ACTGLU COEI-1-PRENZY x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.9 Arabinanase EC 3.2.1.99 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTARA COEI-1-PRENZY x Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.10 Beta-glucanase (β1-3, β1-6) EC 3.2.1.6 Files 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.10 (2004), 3.2.11 (2021), 3.5.7 (2013) COEI-1-ACTGLU COEI-1-PRENZY x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.11 Glucosidase EC 3.2.1.21 Files 2.1.19 (2013), 3.2.9 (2013) COEI-1-GLYCOS COEI-1-PRENZY x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.12 Aspergillopepsin I EC 3.4.23.18 Files 2.2.12 (2021), 3.3.16 (2021) COEI-1-PROTEA COEI-1-PRENZY x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8 Gases and packaging gases [^E0018] Gases and packaging gases [^E0018] Gases and packaging gases [^E0018] Gases and packaging gases [^E0018] Gases and packaging gases [^E0018] Gases and packaging gases [^E0018] Gases and packaging gases [^E0018] Gases and packaging gases [^E0018]
8.1 Argon E 938 / CAS 7440-37-1 Files 2.1.14 (2022), 2.2.5 (1970), 3.2.3 (2002) x [^E0018] x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8.2 Nitrogen E 941 / CAS 7727-37-9 Files 2.1.14 (2022), 2.2.5 (1970), 3.2.3 (2002) x [^E0018] 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 Files 1.7 (1970), 2.2.3 (1970), 2.2.5 (1970), 2.3.9 (2005), 4.1.10 (2002) x [^E0018] 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 Files 2.1.1 (2016), 3.5.5 (2016) x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
9 Fermentation agents Fermentation agents Fermentation agents Fermentation agents Fermentation agents Fermentation agents Fermentation agents Fermentation agents
9.1 Yeasts for wine production — / — Files 2.1.3.2.3.1. (2019), 2.3.1 (2016), 4.1.8 (1981) COEI-1-SACCHA COEI-1-NOSACC x [^E0013] Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)
9.2 Lactic acid bacteria — / — Files 2.1.3.2.3.2 (2019), 3.1.2 (1979), 3.1.2.3 (1980) COEI-1-BALACT x [^E0013] (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
10 Correction of defects Correction of defects Correction of defects Correction of defects Correction of defects Correction of defects Correction of defects 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 or Agaricus bisporus — / 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 x [^E0013] (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
11 Other practices Other practices Other practices Other practices Other practices Other practices Other practices Other practices
11.1 Aleppo pine resin — / — x Subject to the conditions laid down in Appendix 2 to this Annex. (2), (10) and (11)
11.2 Fresh lees — / — x [^E0013] 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 Plain caramel E 150a / — File 4.3 (2007) x To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008. (3)
11.3a Caustic sulphite caramel E 150b / — File 4.3 (2007) x To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008. (3)
11.3b Ammonia caramel E 150c / — File 4.3 (2007) x To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008. (3)
11.3c Sulphite ammonia caramel E 150d / — File 4.3 (2007) 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 x [^E0013] (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)

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.

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, ELI: http://data.europa.eu/eli/reg/2011/1169/oj).

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.

If not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.

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.

See also Article 9(2) of this Regulation.

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, ELI: http://data.europa.eu/eli/reg/2008/1333/oj).

Appendix 1

Tartaric acid (L(+)-) and derived products

  • 1.Tartaric acid, the use of which for deacidification purposes is provided for in line item 1.1 of Table 2 of this Annex, may be used only for products that:

are from the Elbling and Riesling vine varieties; and

are obtained from grapes harvested in Germany in wine-growing zone A.

  • 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.
  • 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:
  • — calcium tartrate (1.7)
  • — potassium tartrate (1.4)
  • — potassium hydrogen tartrate (6.1)
  • — metatartaric acid (6.7).

Appendix 2

Aleppo pine resin

  • 1.Aleppo pine resin, the use of which is provided for in line item 11.1 of Table 2 of this Annex, may only be used to produce ‘retsina’ wine. This oenological practice may be carried out only:
  • (a) in the geographical territory of Greece;
  • (b) using grape must from grape varieties, areas of production and winemaking areas as specified in Greek national provisions in force at 31 December 1980;
  • (c) by adding 1 000 grams or less of resin per hectolitre of the product used, before fermentation or, where the actual alcoholic strength by volume does not exceed one third of the overall alcoholic strength by volume, during fermentation.
  • 2.Greece shall notify the Commission in advance if it intends to amend the provisions referred to in point 1(b). That notification shall be made in accordance with Delegated Regulation (EU) 2017/1183. If the Commission does not respond within two months of receipt of such notification, Greece may implement the planned amendments.

Appendix 3

Ion exchange resins

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 and Union and national provisions adopted in implementation thereof. 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.

These resins may be used only under the supervision of an oenologist or technician and in installations approved by the authorities of the Member States on whose territory they are used. The authorities shall lay down the duties and responsibility incumbent on approved oenologists and technicians.

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

1. SCOPE AND AREA OF APPLICATION

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

2. DEFINITION

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

3. PRINCIPLE

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

4. REAGENTS

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

  • 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

  • 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

  • 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

Potassium ferrocyanide

Calcium phytate

DL tartaric acid

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 authorities of the Member State in whose territory the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.

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

Supervision of the use of the product referred to in the first paragraph shall be governed by the provisions adopted by the Member States.

Appendix 5

Requirements for electrodialysis treatment

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

  • 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.
  • 1.2.The cation-permeable membranes must be designed to extract cations only, in particular K+, Ca++.
  • 1.3.The anion-permeable membranes must be designed to extract anions only, in particular tartrate anions.
  • 1.4.The membranes must not excessively modify the physico-chemical composition and sensory characteristics of the wine. They must meet the following requirements:
  • — 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

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.

Appendix 6

Requirements for urease

  • 1.International code for urease: EC 3-5-1-5, CAS No: 9002-13-5.
  • 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.
  • 3.Origin: Lactobacillus fermentum.
  • 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.
  • 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).
  • 6.Chemical and microbiological purity specifications:
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

Requirements for pieces of oak wood

PURPOSE, ORIGIN AND AREA OF APPLICATION

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.

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