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Delegated Regulation (EU) 2019/934 is amended as follows:
(1)
Annex I is amended in accordance with Annex I to this Regulation;
(2)
Annex III is amended in accordance with Annex II to this Regulation.
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 until stocks are exhausted.
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .
ANNEX I
Annex I to Delegated Regulation (EU) 2019/934 is amended as follows:
(1)
Part A is amended as follows:
(a)
Tables 1 and 2 are replaced by the following:
‘ Table 1
Authorised oenological processes as referred to in Article 3(1)
1
2
3
Oenological processes
Conditions and limits of use ( 1 )
Categories of wine products ( 2 )
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 ( 3 )
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 ( 4 )
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 ( 5 ) 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 ( 6 ) 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)
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 ( 7 )
OIV Codex file reference as referred to in Article 9(1)
Additive
Processing aid/substance used as processing aid ( 8 )
Conditions and limits of use ( 9 )
Categories of wine products ( 10 )
1
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
(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
(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
(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
(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
(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
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
(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 ( 8 )
(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 ( 8 )
(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2
Preservatives and antioxidants
2.1
Sulphur dioxide
E 220 / CAS 7446-09-5
Files 1.12 (2004), 2.1.2 (1987),
3.4.4 (2003)
x
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)
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)
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
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
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) ( 11 ) 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
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 ( 8 )
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 ( 8 )
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 ( 8 )
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 ( 8 )
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
5.1
Edible gelatine
— / CAS 9000-70-8
Files 2.1.6 (1997), 3.2.1 (2011)
COEI-1-GELATI
x ( 8 )
(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 ( 8 )
(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 ( 8 )
(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 ( 8 )
(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 ( 8 )
(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 ( 8 )
(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 ( 8 )
(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
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 ( 12 )
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 ( 13 )
8.1
Argon
E 938 / CAS 7440-37-1
Files 2.1.14 (2022), 2.2.5 (1970), 3.2.3 (2002)
x ( 13 )
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 ( 13 )
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 ( 13 )
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
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 ( 8 )
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 ( 8 )
(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
10
Correction of defects
10.1
Copper sulphate, pentahydrate
— / CAS 7758-99-8
File 3.5.8 (1989)
COEI-1-CUISUL
x
No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l.
Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
10.2
Copper citrate
— / CAS 866-82-0
File 3.5.14 (2008)
COEI-1-CUICIT
x
No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l.
Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
10.3
Chitosan derived from Aspergillus niger 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 ( 8 )
(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
11
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 ( 8 )
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 ( 8 )
(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
(b)
Appendix 10 is deleted;
(2)
in Part B, Section A, point 2(c), the second indent is replaced by the following:
‘—
white wines entitled to one of the following protected designations of origin: Bordeaux supérieur, Graves de Vayres, Côtes de Bordeaux-Saint-Macaire for the wines so-called “moelleux”, Premières Côtes de Bordeaux, Côtes de Bergerac, Côtes de Montravel, Gaillac followed by the terms “doux” or “vendanges tardives”, Rosette, Savennières and Corrèze followed by the term “Vin de paille”,’.
( 1 ) 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.
( 2 ) If not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.
( 3 ) Heat treatments include maceration after heating grapes, pasteurisation, interruption of fermentation by heat, warm post-fermentation maceration, hot bottling.
( 4 ) Cold treatments include prefermentative cold maceration, cryoconcentration, interruption of fermentation by cold, deacidification by cold, cold stabilisation.
( 5 ) 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 ).
( 6 ) 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 ).
( 7 ) 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.
( 8 ) 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 ).).
( 9 ) 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.
( 10 ) If not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.
( 11 ) 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.
( 12 ) See also Article 9(2) of this Regulation.
( 13 ) 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 ).’;
ANNEX II
Annex III to Delegated Regulation (EU) 2019/934 is amended as follows:
(1)
Section B is amended as follows:
(a)
the following point is inserted after point 2:
‘2a.
The list of liqueur wines bearing a protected designation of origin referred to in the second sentence of point (3)(a) of Part II of Annex VII to Regulation (EU) No 1308/2013, is set out in Section C of Appendix 1 to this Annex.’;
(b)
point 5(b) is replaced by the following:
‘(b)
the list of liqueur wines bearing a protected designation of origin having, notwithstanding point (3)(b) of Part II of Annex VII to Regulation (EU) No 1308/2013, a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., is set out in Section B of Appendix 2 to this Annex.’;
(c)
the following point is inserted after point 5:
‘5a.
When a derogation as referred to in Appendix 1 or Appendix 2 to this Annex is intended to be used only for certain products covered by the same protected designation of origin, the list of those products allowed to use the relevant derogation shall be part of the specification of that protected designation of origin.’;
(d)
points 8, 9 and 10 are deleted;
(2)
Appendix 1 is amended as follows:
(a)
in Section A, the table referring to ‘SPAIN’ is replaced by the following:
‘Alicante, Cariñena, Condado de Huelva, Empordà, Jerez-Xérès-Sherry, Lebrija, Málaga, Montilla-Moriles, Priorato, Tarragona, Valencia.’;
(b)
Section B is amended as follows:
(i)
in point 1, the list of liqueur wines bearing a protected designation of origin referring to ‘SPAIN’ is replaced by the following:
‘Condado de Huelva, Jerez-Xérès-Sherry, Lebrija, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Moriles, Rueda, Terra Alta.’;
(ii)
in point 4, the table referring to ‘SPAIN’ is replaced by the following:
‘Condado de Huelva, Jerez-Xérès-Sherry, Málaga, Montilla Moriles.’;
(iii)
in point 5, the table referring to ‘SPAIN’ is replaced by the following:
‘Alicante, Condado de Huelva, Empordà, Jerez-Xérès-Sherry, Málaga, Montilla-Moriles, Navarra.’;
(iv)
in point 6, the table referring to ‘SPAIN’ is replaced by the following:
‘Condado de Huelva, Jerez-Xérès-Sherry, Málaga, Montilla-Moriles, Tarragona.’;
(c)
the following section is added after Section B:
‘C.
LIST OF LIQUEUR WINES BEARing a protected designation of origin whose actual alcoholic strength of aged wine Is not less than 14 % by volume and is less than 15 % by volume
(point 2a of Section B of this Annex)
SPAIN
Condado de Huelva, Jerez-Xérès-Sherry, Lebrija, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Moriles.’;
(3)
Appendix 2, Section B, is amended as follows:
(a)
the introductory sentence is replaced by the following:
‘List of liqueur wines bearing a protected designation of origin with a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol.’;
(b)
the table referring to ‘SPAIN’ is replaced by the following:
‘Condado de Huelva, Jerez-Xérès-Sherry, Lebrija, Málaga, Manzanilla-Sanlúcar de Barrameda, Montilla-Moriles, Priorato, Rueda, Tarragona.’;
(c)
the table referring to ‘PORTUGAL’ is replaced by the following:
‘Porto – Port’.
Commission Delegated Regulation (EU) 2024/3085 of 30 September 2024 amending Delegated Regulation (EU) 2019/934 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards authorised oenological practices (EUR-Lex). Retrieved via LawPlayer, https://lawplayer.com/eu/act/32024R3085
© European Union, https://eur-lex.europa.eu, 1998-2026. Reuse authorised under Commission Decision 2011/833/EU, provided the source is acknowledged.
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