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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

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007(1), and in particular Article 75(2) and Article 80(4) thereof,

Whereas:

(1) Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007(2). Section 1 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013 lays down rules on the categories of grapevine products, oenological practices and the applicable restrictions and empowers the Commission to adopt delegated and implementing acts in that respect. In order to ensure the smooth functioning of the wine market in the new legal framework, certain rules have to be adopted by means of such acts. Those acts should replace the provisions of Commission Regulation (EC) No 606/2009(3) which should therefore be repealed.

(2) Part II of Annex VII to Regulation (EU) No 1308/2013 listing the categories of grapevine products provides that wine is to have a total alcoholic strength of not more than 15 % volume. However, by way of derogation, that limit may be increased to 20 % volume for wines produced without enrichment in certain wine-growing areas. These areas should be defined.

(3) Articles 80 and 83 of Regulation (EU) No 1308/2013 and Annex VIII thereto lay down general rules on oenological practices and processes and refer to detailed rules to be adopted by the Commission. The permitted oenological practices including the methods for sweetening wines should be defined in a clear and precise manner, and limits on the use of certain substances that may be used for wine-making and the conditions for using some of those substances for wine-making should be laid down.

(4) Annex I A to Regulation (EC) No 606/2009 lists authorised oenological practices and processes. The list of authorised oenological practices should be clarified and its coherence should be improved. The list should also be supplemented to take account of technical progress. To improve clarity, the list should be divided into two tables separating oenological processes from oenological compounds.

(5) Table 1 of Part A of Annex I to this Regulation should list the authorised oenological processes as well as the conditions and limits of their use. The authorised processes should be based on the relevant methods recommended by the International Organisation of Vine and Wine (OIV), as contained in the OIV files referred to in the table, and relevant Union legislation referred to in the table.

(6) To ensure that producers of grapevine products using authorised oenological compounds are better informed and acquire a better understanding of relevant rules, Table 2 of Part A of Annex I to this Regulation should list the authorised oenological compounds as well as the conditions and limits of their use. The authorised oenological compounds should be based on the relevant compounds recommended by the OIV, as contained in the OIV files referred to in the table, and relevant Union legislation referred to in the table. The table should moreover clearly identify the international denomination, the E-number if available and/or the Chemical Abstracts Service (CAS) number of the compound. It should further include a classification of the compounds into two categories, according to their use as an additive or as a processing aid, which is necessary in particular for labelling purposes.

(7) To simplify applicable rules and to ensure coherence between the rules laid down in this Regulation and international standards, the former practice of duplicating certain information contained in the files of the OIV Code of Oenological Practices by reproducing the contents in Appendices to Annex I should be discontinued. The conditions and limits of use should follow in principle OIV recommendations, unless additional conditions, limits and derogations to the OIV files are appropriate.

(8) The Commission should publish in the Official Journal of the European Union the files of the OIV Code of Oenological Practices referred to in Annex I to this Regulation and ensure that the OIV files concerned are available in all official languages of the Union.

(9) Annex I B to Regulation (EC) No 606/2009 lays down the maximum levels of sulphur dioxide in wines produced in the Union. The limits are aligned with the OIV limits, which are recognised internationally, and the derogations required for certain sweet wines produced in small quantities owing to their higher sugar content and to ensure their good conservation should be maintained. In the light of current scientific studies into the reduction and replacement of sulphites in wine and the sulphite intake from wine in the human diet, the maximum limits could be re-examined at a later date with a view to further reducing them.

(10) The procedures by which Member States may authorise certain oenological practices and processes not provided for by Union rules for a defined period and for experimental purposes should be laid down.

(11) The production of sparkling wines, quality sparkling wines and quality aromatic sparkling wines requires a number of specific practices in addition to the oenological practices permitted for other grapevine products. For reasons of clarity, those practices should be listed in a separate Annex to this Regulation.

(12) The production of liqueur wines requires a number of specific practices in addition to the oenological practices permitted for other grapevine products and the production of liqueur wines with a protected designation of origin has certain particularities. For reasons of clarity, those practices and restrictions should be listed in a separate Annex to this Regulation.

(13) Coupage is a widespread oenological practice which can have a considerable impact on the quality of grapevine products. Therefore, in order to prevent abuse and to ensure high quality grapevine products whilst also promoting a more competitive sector, the practice should be defined and strictly regulated. As far as rosé wine production is concerned, for the same reasons, this practice should be regulated in particular for certain wines which are not subject to specifications.

(14) Union rules on foodstuffs and the International Oenological Codex of the OIV already lay down specifications concerning purity and identification in relation to a large number of substances used in oenological practices. For the purposes of harmonisation and clarity, those specifications should be adhered to in the first instance and additional rules specific to the situation in the Union should also be provided for.

(15) Wine products that do not comply with the provisions of Section 1 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013 or the provisions laid down in this Regulation may not be placed on the market and must be destroyed. However, some of these products may be permitted to be used for industrial purposes only and therefore the conditions for their use should be laid down so as to ensure adequate monitoring of their final use. In addition, to avoid financial losses for operators with stocks of certain products produced before the date of entry into force of this Regulation, provision should be made enabling products made in accordance with the rules in force before that date to be released for consumption.

(16) Notwithstanding the general rule laid down in Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, the pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’ or ‘výber’ pulp is an essential characteristic of the production of certain Hungarian and Slovak wines. The particular rules for such practice must be laid down in accordance with the national provisions in force in the Member States concerned on 1 May 2004.

(17) In order to ensure the quality of the grapevine products, provision should be made for the implementation of the prohibition of over-pressing of grapes. Verifying the correct application of that prohibition requires there to be adequate monitoring of the by-products resulting from winemaking and their final use. To this end, rules on the minimum percentage of alcohol contained in the by-products after the pressing of grapes should be specified, as well as on the conditions for the mandatory disposal of by-products held by any natural or legal person or groups of persons, under the supervision of the competent authorities of the Member States. Since those conditions are directly linked to the winemaking process, they should be listed together with the oenological practices and applicable restrictions for the production of wine set out in this Regulation,

HAS ADOPTED THIS REGULATION:

Article 1 Scope

F1This Regulation lays down rules supplementing Regulation (EU) No 1308/2013 concerning ... 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.

[F2Article 1a Definitions

[F3 1.F3] In this Regulation:

(a) ‘the 1990 Act’ means the Food Safety Act 1990 ;

(b) ‘appropriate authority’ means:

(i)in relation to England, the Secretary of State;

(ii)in relation to Scotland, the Scottish Ministers;

(iii)in relation to Wales, the Welsh Ministers;

(c) ‘constituent nation’ means England, Scotland or Wales as the case may be. F2]

F4,F5[F6 2. In this Regulation, insofar as it relates to the use of oenological practices in England [F4 Wales F4] [F5 Scotland F5] , ‘OIV Code of Oenological Practices’ means the 2023 issue of the International Code of Oenological Practices published by the International Organisation of Vine and Wine in Dijon in France in January 2023 (ISBN 978-2-85038-071-6). F6]

F7Article 2 Wine-growing areas where wines may have a maximum total alcoholic strength of 20 % vol.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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 [F8appropriate authorityF8] 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 [F9on the gov.uk websiteF9] .

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, [F10the appropriate authority may, on application, authorise, in particular cases, by administrative decisionF10] 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)F11the practices and processes concerned meet the requirements of the third subparagraph of Article 80(1) ... of Regulation (EU) No 1308/2013[F12 and in regulations made under section 9 of the Agriculture (Retained EU Law and Data) (Scotland) Act 2020F12] ;

(b)such practices and processes are applied to quantities not exceeding 50 000 hectolitres per year for any one experiment;

(c)the [F13appropriate authorityF13] concerned informs the [F14other appropriate authoritiesF14] 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 [F15constituent nation other than the constituent nation concerned provided the appropriate authority authorising the experiment gives prior notification to the appropriate authority of the constituent nationF15] of destination of the terms of the authorisation and the quantities involved.

3.F18Within a period of three months following the end of the period referred to in paragraph 1, the [F16appropriate authorityF16] concerned shall forward to the [F17other appropriate authoritiesF17] a report on the authorised experiment and the results thereof. ...

4.Depending on these results, the [F19appropriate authority that authorised the experimentF19] may apply to the [F20other appropriate authoritiesF20] 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. [F21The applicant must submit appropriate supporting information with the application.F21][F22 An application for authorisation to continue an experiment must be approved by the other appropriate authorities.F22]

F235.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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’ [F24 referred to in F25 ... Section C of Part II of Annex VIII to Regulation (EU) No 1308/2013 F24] 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.

[F26 Coupage of a non-PDO/PGI white wine with a non-PDO/PGI red wine cannot produce a rosé wine.F26]

[F26 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.F26]

F272.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Article 9 The purity and identification specifications of substances used in oenological practices

1.Where they are not laid down [F28in specifications for food additives authorised under Regulation (EC) No 1333/2008F28] , the purity and identification specifications of substances used in the oenological practices referred to in [F29this RegulationF29] 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(4).

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, [F30nothing in this Regulation prevents regulations from being made under the 1990 Act authorisingF30] 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.

[F31 3.Nothing in this Regulation prevents regulations from being made under the 1990 Act:

(a)requiring denaturing agents or indicators to be added to wines referred to in the first sentence of paragraph 1 in order to make them more easily identifiable;

(b)where the appropriate authority is of the opinion that it is justified, prohibiting uses provided for in the second sentence of paragraph 1 and requiring relevant products to be destroyed.F31]

4.Wine produced before 1 August 2009 may be offered or supplied for direct human consumption provided that it complies with the [F32law that was in force in the relevant constituent nation immediatelyF32] prior to that date.

Article 11 General rules applicable to the enrichment, acidification and deacidification of products other than wine

[F33 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, [F34 nothing in this Regulation prevents regulations from being made under the 1990 Act authorisingF34] 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.F33]

F35Article 12 Pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber’ pulp

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Article 13 Fixing a minimum percentage of alcohol for by-products

[F36 1.Subject to point 1 of Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, [F37 the appropriate authority must, by regulations made under the 1990 Act,F37] 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. [F38 The appropriate authority may, by regulations made under the 1990 Act,F38] modulate that minimum percentage on the basis of objective and non-discriminatory criteria.

2.Where the relevant percentage fixed [F39 in regulations made by the appropriate authorityF39] 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 [F40 strengthF40] by volume to be applied [F41 is 8.0%F41] .F36]

Article 14 Disposal of by-products

[F42 1.Producers shall withdraw the by-products of winemaking or of any other processing of grapes under supervision by the [F43 authority of the relevant constituent nationF43] , subject to the requirements on delivery and registration laid down in Article 9(1)(b) of Commission Delegated Regulation (EU) 2018/273 and Article 14(1)(b)(vii) and Article 18 of Commission Implementing Regulation (EU) 2018/274, 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 [F44 retained EU lawF44] , in particular as regards environmental protection.

3.[F45 Nothing in this Regulation prevents the appropriate authority from using any power the authority has to make subordinate legislation to provideF45] 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 [F46 constituent nationF46] concerned.

5.[F47 Nothing in this Regulation prevents the appropriate authority from using any power the authority has to make subordinate legislation to provideF47] that the delivery to distillation of all or a part of the by-products of winemaking or of any other processing of grapes is F48... compulsory for all or certain producers on their territory on the basis of objective and non-discriminatory criteria.

[F49 6. In this Article, ‘retained EU law’ has the meaning given in section 6(7) of the European Union (Withdrawal) Act 2018 but does not include any legislation so far as it extends to Northern Ireland. F49,F42]]

[F50Article 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.F50]

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.

F51 ...

ANNEX I

PART A AUTHORISED OENOLOGICAL PRACTICES

F52,F53[F54 In this Part, insofar as it relates to the use of oenological practices in England [F52 Wales F52] [F53 Scotland F53] , ‘OIV Codex’ and ‘International Oenological Codex’ mean the 2023 issue of the International Oenological Codex published by the International Organisation of Vine and Wine in Paris [F54 in France F54] in January 2023 (ISBN 978-2-85038-063-1). F54]

TABLE 1: AUTHORISED OENOLOGICAL PROCESSES AS REFERRED TO IN ARTICLE 3 (1).

a

The year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the Union as authorised oenological practices, subject to the conditions and limits of use set out in this table.

b

Regulation (EC) No 1935/2004 of the European Parliament and of the Council on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC (OJ L 338, 13.11.2004, p 4).

c

Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food (OJ L 12, 15.1.2011, p. 1).

1 2
Oenological processes Conditions and limits of usea[F55 (including any geographic limitations)F55]
1 Aeration or oxygenation Only when using gaseous oxygen.
2 Heat treatments [X1 Subject to the conditions set out in files 1.8 (1970), 2.2.4 (1988), 3.4.3 (1988) and 3.4.3.1 (1990) of the OIV Code of Oenological Practices.X1]
F56,F57[F58 2a Cold treatments (England) [F56 (Wales)F56] [F57 (Scotland)F57]

For use in England [F56 WalesF56] [F57 ScotlandF57] for fresh grapes and the products defined in points (1) to (12) (inclusive), (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No1308/2013.

Subject to the conditions set out in:

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

(b) files 1.14 (2005), 1.15 (2005), 2.1.12.4 (1998), 2.3.6 (1988), 3.1.2 (1979), 3.1.2.1 (1979), 3.3.4 (2004) and 3.5.11.1 (2001) of the OIV Code of Oenological Practices.F58]

3 Centrifugation and filtration with or without an inert filtering agent Use of an inert filtering agent must not leave undesirable residues in the treated product.
4 Create an inert atmosphere Only for the purpose to handle the product shielded from the air.
5 Elimination of sulphur dioxide by physical processes Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must, rectified concentrated grape must or new wine still in fermentation.
6 Ion exchange resins Only with grape must intended for the manufacture of rectified concentrated grape must. Subject to the conditions laid down in Appendix 3.
7 Bubbling Only when using argon or nitrogen.
8 Flotation Only when using nitrogen or carbon dioxide or by aerating. Subject to the conditions set out in file 2.1.14 (1999). [F59This row does not apply to the use of flotation in England. (See row 8a for the use of flotation in England.)F59][F60 This row does not apply to the use of flotation in Wales. (See row 8a for the use of flotation in Wales.)F60][F61 This row does not apply to the use of flotation in Scotland. (See row 8a for the use of flotation in Scotland.)F61]
F62,F63[F64 8a Flotation (England) [F62 (Wales)F62] [F63 (Scotland)F63]

For use in England [F62 WalesF62] [F63 ScotlandF63] for the products defined in points (10) to (12) (inclusive) of Part 2 of Annex 7 to Regulation (EU) No1308/2013 but only when using nitrogen or carbon dioxide or by aerating.

Subject to the conditions set out in file 2.1.14 (2022) of the OIV Code of Oenological Practices.F64]

[F65 9 Discs of pure paraffin impregnated with allyl isothiocyanate Only for the purpose to create a sterile atmosphere. F66 ... The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological compounds.F65]
10 Electrodialysis treatment Only for the purpose to ensure the tartaric stabilisation of the wine. Only for partially fermented must for direct human consumption as such and for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 5 to this Annex.
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.
12 Correction of the alcohol content of wine Correction only carried out with wine. Subject to the conditions laid down in Appendix 8.
13 Cation exchangers for tartaric stabilisation Only for the tartaric stabilisation of partially fermented must for direct human consumption as such and of the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in file 3.3.3 (2011) of the OIV Code of Oenological Practices. It must also comply with Regulation (EC) No 1935/2004 of the European Parliament and of the Councilb and with the national provisions adopted for the implementation thereof. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
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[F67 and Article 11 of this RegulationF67] . It must comply with Regulation (EC) No 1935/2004 and with Regulation (EU) No 10/2011c and with the national provisions adopted for the implementation thereof. [X1Subject to the conditions set out in files 2.1.3.1.3 (2010), 2.1.3.2.4 (2012), 3.1.1.4 (2010), 3.1.2.4 (2012) of the OIV Code of Oenological Practices.X1] The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
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[F67 and Article 11 of this RegulationF67] . It must comply with Regulation (EC) No 1935/2004 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.4 (2012) and 3.1.1.5 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.
16 Membrane coupling Only for the reduction in sugar content of musts as defined in point 10 of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 9.
17 Membrane contactors Only for the purpose to manage the dissolved gas in wine. Only for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. The addition of carbon dioxide for the products defined in points (4), (5), (6) and (8) of Part II of that Annex is prohibited. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EC) No 10/2011 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in file 3.5.17 (2013) of the OIV Code of Oenological Practices.
18 Membrane technology coupled with activated carbon Only for the purpose to reduce excess 4-ethylphenol and 4-ethylguaiacol in wines. Subject to the conditions laid down in Appendix 10.
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.
F68,F69[F70 20 Partial concentration (England) [F68 (Wales)F68] [F69 (Scotland)F69]

For use in England [F68 WalesF68] [F69 ScotlandF69] , for grape must, subject to the conditions laid down in:

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

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

For use in England [F68 WalesF68] [F69 ScotlandF69] for wine, subject to the conditions laid down in:

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

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

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

21

Treatment by discontinuous high pressure processes

(England) [F68 (Wales)F68] [F69 (Scotland)F69]

For use in England [F68 WalesF68] [F69 ScotlandF69] with fresh grapes, grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.

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

22 Treatment by continuous high pressure processes (England) [F68 (Wales)F68] [F69 (Scotland)F69]

For use in England [F68 WalesF68] [F69 ScotlandF69] with grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.

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

23

Treatment by ultrasound

(England) [F68 (Wales)F68] [F69 (Scotland)F69]

For use in England [F68 WalesF68] [F69 ScotlandF69] on fresh grapes for a rapid extraction of grape compounds.

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

24 Treatment of grapes by pulsed electric fields (England) [F68 (Wales)F68] [F69 (Scotland)F69]

For use in England [F68 WalesF68] [F69 ScotlandF69] with fresh grapes.

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

25

Treatment using adsorbent styrene-divinylbenzene beads

(England) [F68 (Wales)F68] [F69 (Scotland)F69]

For use in England [F68 WalesF68] [F69 ScotlandF69] on the products defined in points (1) to (12) (inclusive), (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No1308/2013.

Subject to the conditions laid down in files 2.2.11 (2020) and 3.4.22 (2020) of the OIV Code of Oenological Practices.F70]

TABLE 2: AUTHORISED OENOLOGICAL COMPOUNDS AS REFERRED TO IN ARTICLE 3 (1).

a

The year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the [F71European Union or, after IP completion day, legislation in force in Great BritainF71] as authorised oenological practices, subject to the conditions and limits of use set out in this table.

b

Substances used as processing aids as referred to in Article 20(d) of Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18).

c

The authorised oenological compounds are to be used in line with the provisions contained in the files of the OIV Code of Oenological Practices referred to in column 3 unless any further conditions and limits of use as laid down in this column apply.

d

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

e

The ammonium salts referred to in line 4.2, 4.3 and 4.4 may also be used in combination, up to the overall limit of 1g/l or 0,3 g/l for the second fermentation of sparkling wine. However, the ammonium salt referred to in line 4.4 may not exceed the limit referred to in line 4.4.

f

See also Article 9(2) of this Regulation.

g

When they are used as additives a referred to in point 20 of Annex I to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (OJ L 354, 31.12.2008, p. 16).

1 2 3 4 5 6 7 8
Substances/Activities E numberand/orCAS number OIV Code of Oenological Practicesa OIV Codex file reference as referred to in Article 9(1) Additive Processing aid/substance used as processing aidb Conditions and limits of usec[F72 (including any geographic limitations)F72] Categories of wine productsd
1 Acidity regulators
1.1 Tartaric acid (L(+)-) E 334/CAS 87-69-4

File 2.1.3.1.1 (2001);

3.1.1.1 (2001)

COEI-1-LTARAC x F73 Conditions and limits laid down in Sections C and D of Part I of Annex VIII to 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/-

File 2.1.3.1.1 (2001);

3.1.1.1 (2001)

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

File 2.1.3.1.1 (2001);

3.1.1.1 (2001)

COEI-1-ACILAC 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

File 2.1.3.2.2 (1979);

3.1.2.2 (1979)

COEI-1-POTTAR 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

File 2.1.3.2.2 (1979);

3.1.2.2 (1979)

COEI-1-POTBIC 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

File 2.1.3.2.2 (1979);

3.1.2.2 (1979)

COEI-1-CALCAR x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
1.7 Calcium tartrate E 354/- File 3.3.12 (1997) COEI-1-CALTAR x (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
F74,F75[F76 1.8 Calcium sulphate (England) [F74 (Wales)F74] [F75 (Scotland)F75] E 516/- File 2.1.3.1.1.1 (2017) X For use in England [F74 WalesF74] [F75 ScotlandF75] . (3)F76]
F77 . . . F77 . . . F77 . . . F77 . . . F77 . . . F77 . . . F77 . . .
1.9 Potassium carbonate E 501(i) File 2.1.3.2.5 (2017); 3.1.2.2 (1979) x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
F78,F79[F80 1.10

Citric acid

(England) [F78 (Wales)F78] [F79 (Scotland)F79]

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

For use in England [F78 WalesF78] [F79 ScotlandF79] .

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

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

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

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

(1), (3) to (9) (inclusive), (15) and (16)
1.11 Yeasts for wine production (England) [F78 (Wales)F78] [F79 (Scotland)F79] Files 2.3.1 (2016), 2.1.3.2.3 (2019) and 2.1.3.2.3.1 (2019) COEI-1-SACCHA COEI-1-NOSACC X

For use in England [F78 WalesF78] [F79 ScotlandF79] .

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

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

(10), (11) and (12)
1.12 Lactic acid bacteria (England) [F78 (Wales)F78] [F79 (Scotland)F79] Files 2.1.3.2.3 (2019), 2.1.3.2.3.2 (2019), 3.1.2 (1979) and 3.1.2.3 (1980) COEI-1-BALACT X

For use in England [F78 WalesF78] [F79 ScotlandF79] .

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

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

(1) to (12) (inclusive), (15) and (16)F80]
2 Preservatives and antioxidants
2.1 Sulphur dioxide E 220/CAS 7446-09-5

File 1.12 (2004); 2.1.2 (1987);

3.4.4 (2003)

COEI-1-SOUDIO x Limits (i.e. maximum quantity in the product placed on the market) as laid down in Section B of Annex I. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.2 Potassium bisulphite E 228/CAS 7773-03-7 File 2.1.2 (1987) COEI-1-POTBIS x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.3 Potassium metabisulphite E 224/CAS 16731-55-8 File 1.12 (2004), 3.4.4 (2003) COEI-1-POTANH x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.4 Potassium sorbate E 202 File 3.4.5 (1988) COEI-1-POTSOR x (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
2.5 Lysozyme E 1105 File 2.2.6 (1997); 3.4.12 (1997) COEI-1-LYSOZY x x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.6 L ascorbic acid E 300 File 1.11 (2001); 2.2.7 (2001); 3.4.7 (2001) COEI-1-ASCACI x Maximum content in wine thus treated and placed on the market: 250 mg/l. Maximum 250 mg/l for each treatment. Fresh grapes, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
2.7 Dimethyldicarbonate (DMDC) E242/CAS 4525-33-1 File 3.4.13 (2001) COEI-1-DICDIM 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)
F81,F82[F83 2.8 Fumaric acid (England) [F81 (Wales)F81] [F82 (Scotland)F82] File 3.4.23 (2023) X

For use in England [F81 WalesF81] [F82 ScotlandF82] .

Only to inhibit malolactic fermentation.

(1), (3) to (9) (inclusive), (15) and (16) F83]
3 [F84 AdsorbentsF84]
3.1 Charcoal for oenological use File 2.1.9 (2002); 3.5.9 (1970) COEI-1-CHARBO x White wines, (2), (10), and (14)
3.2 Selective vegetal fibres File 3.4.20 (2017) COEI-1-FIBVEG x F85,F86[F87 This row does not apply to the use of selective vegetal fibres in England [F85 WalesF85] [F86 ScotlandF86] . (See row 3.2a for the use of selective vegetal fibres in England [F85 WalesF85] [F86 ScotlandF86] .)F87] (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
F88,F89[F90 3.2a Selective vegetal fibres (England) [F88 (Wales)F88] [F89 (Scotland)F89] File 3.4.20 (2022) COEI-1-FIBVEG X For use in England [F88 WalesF88] [F89 ScotlandF89] . (1), (3) to (9) (inclusive), (15) and (16)F90]
4 Activators for alcoholic and malolactic fermentation
4.1 Microcrystalline cellulose E 460(i)/CAS 9004-34-6 File 2.3.2 (2005), 3.4.21 (2015) COEI-1-CELMIC x

It must comply with the specifications [F91for food additives authorised under Regulation (EC) No 1333/2008F91] .

F92,F93[F94 This row does not apply to the use of microcrystalline cellulose in England [F92 WalesF92] [F93 ScotlandF93] . (See row 4.1a for the use of microcrystalline cellulose in England [F92 WalesF92] [F93 ScotlandF93] .)F94]

Fresh grapes, (2), (4), (5), (6), (7), (10), (11) and (12)
F95,F96[F97 4.1a Microcrystalline cellulose (England) [F95 (Wales)F95] [F96 (Scotland)F96] E 460(i)/CAS 9004-34-6 Files 2.3.2 (2019) and 3.4.21 (2015) COEI-1-CELMIC X

For use in England [F95 WalesF95] [F96 ScotlandF96] .

Its use must comply with the specifications [F91 for food additives authorised under Regulation (EC) No 1333/2008F91] .

Fresh grapes, (1) to (12) (inclusive), (15) and (16)F97]
4.2 Diammonium hydrogen phosphate E 342/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)e or 0,3 g/l for the second fermentation of sparkling wines. Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7).
4.3 Ammonium sulphate E 517/CAS 7783-20-2 File 4.1.7 (1995) COEI-1AMMSUL 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 to 2.3. Fresh grapes, (2), (10), (11), (12) and (13)
4.5 Thiamine hydrochloride -/CAS 67-03-8 File 2.3.3 (1976); 4.1.7 (1995) COEI-1-THIAMIN x Only for alcoholic fermentation. Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)
4.6 Yeast autolysates -/- File 2.3.2 (2005); 3.4.21 (2015) COEI-1-AUTLYS xb Fresh grapes, (2), (10), (11), (12) and (13)
4.7 Yeast cell walls -/- File 2.3.4 (1988); 3.4.21 (2015) COEI-1-YEHULL xb Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
4.8 Inactivated yeasts -/- File 2.3.2 (2005); 3.4.21 (2015) COEI-1-INAYEA xb 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 xb Only for alcoholic fermentation. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5 Clarifying agents
5.1 Edible gelatine -/CAS 9000-70-8 File 2.1.6 (1997); 3.2.1 (2011) COEI-1-GELATI xb (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.2 Wheat protein File 2.1.17 (2004); 3.2.7 (2004) COEI-1-PROVEG xb (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.3 Peas protein File 2.1.17 (2004); 3.2.7 (2004) COEI-1-PROVEG xb (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.4 Potatoes protein File 2.1.17 (2004); 3.2.7 (2004) COEI-1-PROVEG xb (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 xb (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.7 Potassium caseinates -/CAS 68131-54-4 File 2.1.15 (2004); 3.2.1 (2011) COEI-1-POTCAS xb (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 xb (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.9 Bentonite E 558/- File 2.1.8 (1970); 3.3.5 (1970) COEI-1-BENTON x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.10 Silicon dioxide (gel or colloidal solution) E 551/- File 2.1.10 (1991); 3.2.1 (2011); 3.2.4 (1991) COEI-1-DIOSIL 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), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
5.12 Tannins File 2.1.7 (1970); 2.1.17 (2004); 3.2.6 (1970); 3.2.7 (2004); 4.1.8 (1981); 4.3.2 (1981) COEI-1-TANINS x (1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
5.13 Chitosan derived from Aspergillus niger -/CAS 9012-76-4 [X1 File 2.1.22 (2009); 3.2.1 (2011); 3.2.12 (2009)X1] 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. [X1 File 2.1.23 (2009); 3.2.1 (2011); 3.2.13 (2009)X1] COEI-1-CHITGL x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
5.15 Yeast protein extracts -/- File 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) COEI-1-PVPP x (1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)
5.17 Calcium alginate E 404/CAS 9005-35-0 File 4.1.8 (1981) COEI-1-ALGIAC 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) COEI-1-POTALG 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) COEI-1-POTBIT 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 E354/- 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 File 3.3.8 (1970); 3.3.1 (1970) COEI-1-CITACI 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 -/- 3.3.1 (1970); COEI-1-TANINS partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.5 Potassium ferrocyanide E 536/- File 3.3.1 (1970) COEI-1-POTFER x 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)
6.6 Calcium phytate -/CAS 3615-82-5 File 3.3.1 (1970) COEI-1-CALPHY x

For red wines, no more than 8 g/hl

Subject to the conditions laid down in Appendix 4 to this Annex.

partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
6.7 Metatartaric acid E 353/- File 3.3.7 (1970) COEI-1-METACI 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 (1972) COEI-1-GOMARA x

Quantum satis

F98,F99[F100 This row does not apply to the use of gum arabic in England [F98 WalesF98] [F99 ScotlandF99] . (See row 6.8a for the use of gum arabic in England [F98 WalesF98] [F99 ScotlandF99] .)F100]

partially fermented must for direct human consumption as such,(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
F101,F102[F103 6.8a Gum arabic (England) [F101 (Wales)F101] [F102 (Scotland)F102] E 414/CAS 9000-01-5 File 3.3.6 (2022) COEI-1-GOMARA X

For use in England [F101 WalesF101] [F102 ScotlandF102] .

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

Partially fermented must for direct human consumption as such, (1), (3) to (9) (inclusive), (15) and (16)F103]
6.9 Tartaric acid D, L- or its neutral salt of potassium -/CAS 133-37-9 File 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 E466/- File 3.3.14 (2008) COEI-1-CMC x

Only to ensure tartaric stabilisation.

F104,F105[F106 This row does not apply to the use of carboxymethylcellulose in England [F104 WalesF104] [F105 ScotlandF105] . (See row 6.11a for the use of carboxymethylcellulose in England [F104 WalesF104] [F105 ScotlandF105] .)F106]

[F107 White winesF107] , (4), (5), (6), (7), (8), (9)
F108,F109[F110 6.11a Carboxymethylcellulose (England) [F108 (Wales)F108] [F109 (Scotland)F109] E466/- File 3.3.14 (2020) COEI-1-CMC X

For use in England [F108 WalesF108] [F109 ScotlandF109] .

Only to ensure tartaric stabilisation.

White and rosé wines and (4) to (9) (inclusive)F110]
6.12 Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP) -/CAS 87865-40-5 File 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. (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) COEI-1-POTASP x Only to contribute to the tartaric stabilisation. (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)
7 Enzymesf
7.1 Urease EC 3.5.1.5 File 3.4.11 (1995) COEI-1-UREASE 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 File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) COEI-1-ACTPLY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.3 Pectin methylesterase EC 3.1.1.11 File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) COEI-1-ACTPME x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.4 Polygalacturonase EC 3.2.1.15 File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) COEI-1-ACTPGA x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.5 Hemicellulase EC 3.2.1.78 File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) COEI-1-ACTGHE x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.6 Cellulase EC 3.2.1.4 File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) COEI-1-ACTCEL x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.7 Betaglucanase EC 3.2.1.58 File 3.2.10 (2004) COEI-1-BGLUCA x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
7.8 Glycosidase EC 3.2.1.20 File 2.1.19 (2013); 3.2.9 (2013) COEI-1-GLYCOS x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
F111,F112[F113 7.9 Arabinanase (England) [F111 (Wales)F111] [F112 (Scotland)F112] EC 3.2.1.99 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021) and 3.2.11 (2021) COEI-1-ACTARA COEI-1-PRENZY X

For use in England [F111 WalesF111] [F112 ScotlandF112] .

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

Fresh grapes, (1) to (12) (inclusive) and (15) and (16)
7.10 Beta-glucanase (β1-3, β1-6) (England) [F111 (Wales)F111] [F112 (Scotland)F112] EC 3.2.1.6 File 3.5.7 (2013)

COEI-1-ACTGLU

COEI-1-PRENZY

X

For use in England [F111 WalesF111] [F112 ScotlandF112] .

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

(1), (3) to (9) (inclusive), (15) and (16)
7.11 Glucosidase (England) [F111 (Wales)F111] [F112 (Scotland)F112] EC 3.2.1.21 Files 2.1.19 (2013) and 3.2.9 (2013) COEI-1-GLYCOS COEI-1-PRENZY X

For use in England [F111 WalesF111] [F112 ScotlandF112] .

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

(1) to (12) inclusive, (15) and (16)
7.12 Aspergillopepsin I (England) [F111 (Wales)F111] [F112 (Scotland)F112] EC 3.4.23.18 Files 2.2.12 (2021) and 3.3.16 (2021) COEI-1-PROTEA COEI-1-PRENZY X

For use in England [F111 WalesF111] [F112 ScotlandF112] .

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

(1) to (12) (inclusive), (15) and (16)F113]
8 Gases and packaging gasesg
8.1 Argon E 938/CAS 7440-37-1 File 2.2.5 (1970); 3.2.3 (2002) COEI-1-ARGON xg x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
8.2 Nitrogen E 941/CAS 7727-37-9 File 2.1.14 (1999);2.2.5 (1970); 3.2.3 (2002) COEI-1-AZOTE xg 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 File 1.7 (1970); 2.1.14 (1999); 2.2.3 (1970); 2.2.5 (1970); 2.3.9 (2005); 4.1.10 (2002) COEI-1-DIOCAR xg 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 File 2.1.1 (2016); 3.5.5 (2016) COEI-1-OXYGEN x (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
9 Fermentation agents
9.1 Yeasts for wine production -/- File 2.3.1 (2016); 4.1.8 (1981) COEI-1-LESEAC xb Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)
9.2 Lactic acid bacteria -/- File 3.1.2 (1979); 3.1.2.3 (1980) COEI-1-BALACT xb (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (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 -/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 xb (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)
11 Other practices
F114 . . . F114 . . . F114 . . . F114 . . . F114 . . . F114 . . .
11.2 Fresh lees -/- xb 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 Caramel E 150 a-d/- File 4.3 (2007) COEI-1-CARAMEL x To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008. (3)
[F115 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.F115]
11.5 Inactivated yeasts -/- COEI-1-INAYEA xb (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)

Appendix 1

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

F1161. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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 [F117accordance with authorisations for food additives under Regulation (EC) No 1333/2008F117] .
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:

F118Appendix 2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Appendix 3

Ion exchange resins

F119The 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 .... 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 [F120appropriate authority. Nothing in this Regulation prevents the appropriate authority from using any power it has to specify the duties and responsibilities of approved oenologists and technicians.F120]

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 [F121appropriate authority of the constituent nation in whichF121] the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the [F122appropriate authorityF122] concerned.

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

F123...

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:

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:

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 treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

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.

They may be left in their natural state, or heated to a low, medium or high temperature, but they may not have undergone combustion, including surface combustion, nor be carbonaceous or friable to the touch. They may not have undergone any chemical, enzymatic or physical processes other than heating. No product may be added for the purpose of increasing their natural flavour or the amount of their extractible phenolic compounds.

LABELLING

The label must mention the origin of the botanical species of oak and the intensity of any heating, the storage conditions and safety precautions.

DIMENSIONS

The dimensions of the particles of wood must be such that at least 95 % in weight are retained by a 2 mm mesh filter (9 mesh).

PURITY

The pieces of oak wood may not release any substances in concentrations which may be harmful to health.

This treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

Appendix 8

Requirements for treatment to correct the alcohol content of wines

The aim of treatment to correct alcohol content (‘the treatment’) is to reduce excessive levels of ethanol in wine in order to improve the balance of flavour.

Requirements:

(1)

The objectives may be achieved by separation techniques applied separately or in combination.

(2)

The wines treated must have no organoleptic faults and must be suitable for direct human consumption.

(3)

Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Part I of Annex VIII to Regulation (EU) No 1308/2013 has been applied to one of the wine products used in the preparation of the wine in question.

(4)

The alcohol content may be reduced by a maximum of 20 % and the total alcoholic strength by volume of the final product must comply with that defined in point (a) of the second paragraph of point (1) of Part II of Annex VII to Regulation (EU) No 1308/2013.

(5)

The treatment is to be carried out under the responsibility of an oenologist or qualified technician.

(6)

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

(7)

[F124 The oenologist or qualified technician must notify the appropriate authority prior to any treatment.F124]

Appendix 9

Requirements for treatment to reduce the sugar content of musts by membrane coupling

The aim of treatment to reduce sugar content (‘the treatment’) is to remove sugar from a must by membrane coupling linking microfiltration or ultrafiltration to nanofiltration or reverse osmosis.

Requirements:

(1)

The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must.

(2)

The processes must allow the content of must constituents other than the sugars to be preserved.

(3)

The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them.

(4)

The treatment must not be used in conjunction with one of the enrichment operations provided for in Part I of Annex VIII to Regulation (EU) No 1308/2013.

(5)

The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought.

(6)

The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane's cut-off threshold. This stage may be carried out by ultrafiltration.

(7)

The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis.

The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must.

(8)

The treatment must be carried out under the responsibility of an oenologist or qualified technician.

(9)

The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.

Appendix 10

Requirements for the treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol

The aim of the treatment is to reduce the content of 4-ethylphenol and 4-ethylguaiacol of microbial origin that constitutes organoleptic defects and masks the aromas of the wine.

Requirements:

(1)

The treatment is to be carried out under the responsibility of an oenologist or qualified technician.

(2)

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

(3)

The membranes used must comply with the requirements of Regulations (EC) No 1935/2004 and (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.

PART B THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES

A. THE SULPHUR DIOXIDE CONTENT OF WINES

1. The total sulphur dioxide content of wines, other than sparkling wines and liqueur wines, on their release to the market for direct human consumption, may not exceed:

(a)

150 milligrams per litre for red wines;

(b)

200 milligrams per litre for white and rosé wines.

2. Notwithstanding points 1(a) and (b), the maximum sulphur dioxide content shall be raised, as regards wines with a sugar content, expressed as the sum of glucose and fructose, of not less than five grams per litre, to:

(a)

200 milligrams per litre for red wines;

(b)

250 milligrams per litre for white and rosé wines;

(c)

[F125 300 milligrams per litre for wine with a sugar content of more than 45 g/l.F125]

F1263. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4. In years when climatic conditions make this exceptionally necessary, [F127the appropriate authorityF127] may authorise an increase of a maximum of 50 milligrams per litre in the maximum total sulphur dioxide levels of less than 300 milligrams per litre for wines produced in certain wine-growing areas within their territory. [F128The appropriate authority shall, within one month of the grant of a derogation, notify the other appropriate authorities of the derogation grantedF128] in accordance with Delegated Regulation (EU) 2017/1183 by specifying the year, the wine growing areas and the wines concerned and providing evidence indicating that the climatic conditions make the increase necessary. [F129The appropriate authority concerned must then publish the derogation on the gov.uk website.F129]

5. [F130Nothing in this Regulation prevents the appropriate authority from using any power it has toF130] apply more restrictive provisions to wines produced within [F131itsF131] territory.

B. THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES

The total sulphur dioxide content of liqueur wines, on their release to the market for direct human consumption, may not exceed:

(a)

150 mg/l where the sugar content is less than 5 g/l;

(b)

200 mg/l where the sugar content is not less than 5 g/l.

C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES

1. The total sulphur dioxide content of sparkling wines, on their release to the market for direct human consumption, may not exceed:

(a)

185 mg/l for all categories of quality sparkling wine; and

(b)

235 mg/l for other sparkling wines.

2. Where climate conditions make this necessary in [F132a constituent nation, the appropriate authorityF132] concerned may authorise an increase of up to 40 mg/l in the maximum total sulphur dioxide content for the sparkling wines referred to in point 1(a) and (b) produced in their territory, provided that the wines covered by this authorisation are not sent outside [F133Great BritainF133] .

PART C THE MAXIMUM VOLATILE ACID CONTENT OF WINES

1. The volatile acid content may not exceed:

(a)

18 milliequivalents per litre for partially fermented grape must;

(b)

18 milliequivalents per litre for white and rosé wines; or

(c)

20 milliequivalents per litre for red wines.

2. The levels referred to in point 1 shall apply:

(a)

to products from grapes harvested within [F134Great BritainF134] , at the production stage and at all stages of marketing;

(b)

to partially fermented grape must and wines originating in third countries, at all stages following their entry into the geographical territory of [F135Great BritainF135] .

3. [F136Nothing in this Regulation prevents the appropriate authority from using any power it has toF136] grant derogations from the limits set out in point 1:

(a)

for certain wines bearing a protected designation of origin or a protected geographical indication:

  • where they have been aged for a period of at least two years, or

  • where they have been produced according to particular methods;

(b)

for wines with a total alcoholic strength by volume of at least 13 % vol.

F137...

PART D LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES

1. The sweetening of wine may be authorised only if carried out using one or more of the following products:

(a)

grape must;

(b)

concentrated grape must;

(c)

rectified concentrated grape must.

The total alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol.

2. [F138The sweetening of imported wines intended for direct human consumption and bearing a geographical indication is forbidden within the territory of [F139Great BritainF139] . The sweetening of other imported wines shall be subject to the same conditions as wines produced in [F139Great BritainF139] .F138]

3. The sweetening of a wine bearing a protected designation of origin may [F140only take placeF140] if it is carried out:

(a)

in accordance with the conditions and limits laid down in this Annex;

(b)

within the region in which the wine was produced or within an area in immediate proximity.

The grape must and concentrated grape must referred to in point 1 must originate in the same region as the wine for the sweetening of which it is used.

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

ANNEX II AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES

A. Sparkling wine

1. For the purposes of this point and Sections B and C of this Annex:

(a)

‘tirage liqueur’ means the product added to the cuvée to provoke secondary fermentation;

(b)

‘expedition liqueur’ means the product added to sparkling wines to give them special taste qualities.

2. The expedition liqueur may contain only:

with the possible addition of wine distillate.

3. Without prejudice to enrichment authorised pursuant to Regulation (EU) No 1308/2013 for the constituents of a cuvée, any enrichment of the cuvée shall be prohibited.

4. However, [F141nothing in this Regulation prevents the appropriate authority from using any power it hasF141] , in respect of regions and varieties for which it is technically justified, [F142toF142] authorise the enrichment of the cuvée at the place of preparation of the sparkling wines provided that:

(a)

none of the constituents of the cuvée has previously undergone enrichment;

(b)

the said constituents are derived solely from grapes harvested in its territory;

(c)

the enrichment is carried out in a single operation;

(d)

[F143 the enrichment does not exceed 3 % vol. for a cuvée; andF143]

(e)

the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.

5. The addition of tirage liqueur and expedition liqueur shall be considered neither as enrichment nor as sweetening. The addition of tirage liqueur may not cause an increase in the total alcoholic strength by volume of the cuvée of more than 1,5 % vol. This increase shall be measured by calculating the difference between the total alcoholic strength by volume of the cuvée and the total alcoholic strength by volume of the sparkling wine before any expedition liqueur is added.

6. The addition of expedition liqueur shall be carried out in such a way as not to increase the actual alcoholic strength by volume of the sparkling wine by more than 0,5 % vol.

7. Sweetening of the cuvée and its constituents shall be prohibited.

8. In addition to any acidification or deacidification of the constituents of the cuvée in accordance with Regulation (EU) No 1308/2013, the cuvée may be subject to acidification or deacidification. Acidification and deacidification of the cuvée shall be mutually exclusive. Acidification may be carried out only up to a maximum of 1,5 grams per litre, expressed as tartaric acid, i.e. 20 milliequivalents per litre.

9. In years of exceptional climate conditions, the maximum limit of 1,5 grams per litre or 20 milliequivalents per litre may be raised to 2,5 grams per litre or 34 milliequivalents per litre, provided that the natural acidity of the products is not less than 3 g/l, expressed as tartaric acid, or 40 milliequivalents per litre.

10. The carbon dioxide contained in the sparkling wines may be produced only as a result of the alcoholic fermentation of the cuvée from which such wine is prepared.

Such fermentation, unless it is intended for processing grapes, grape must or partially fermented grape must directly into sparkling wine, may result only from the addition of tirage liqueur. It may take place only in bottles or in closed tanks.

The use of carbon dioxide in the case of the process of transfer by counter- pressure is authorised under supervision and on condition that the inevitable gaseous exchanges with the carbon dioxide from the alcoholic fermentation of the cuvée do not increase the pressure of carbon dioxide contained in sparkling wines.

11. In the case of sparkling wines other than sparkling wines bearing a protected designation of origin:

(a)

the tirage liqueur intended for their preparation may contain only:

  • grape must,

  • grape must in fermentation,

  • concentrated grape must,

  • rectified concentrated grape must, or

  • sucrose and wine;

(b)

the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.

B. Quality sparkling wine

1. The tirage liqueur intended for the production of a quality sparkling wine may contain only:

(a)

sucrose;

(b)

concentrated grape must;

(c)

rectified concentrated grape must;

(d)

grape must or partially fermented grape must; or

(e)

wine.

2. [F144Nothing in this Regulation prevents the appropriate authority from using any power it has toF144] define any supplementary or more stringent characteristics or conditions of production and circulation for quality sparkling wines produced in [F145itsF145] territory.

3. The manufacture of quality sparkling wines is also covered by the rules referred to in:

4. As regards quality aromatic sparkling wines:

(a)

[F146 except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained in the list given in the Appendix to this Annex. F147... F146]

(b)

control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;

(c)

the addition of expedition liqueur shall be prohibited;

(d)

the length of the production process for quality aromatic sparkling wines may not be less than one month.

C. Sparkling wines and quality sparkling wines bearing a protected designation of origin

1. The total alcoholic strength by volume of the cuvées intended for the preparation of quality sparkling wines bearing a protected designation of origin shall be not less than:

F1502. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3. The actual alcoholic strength by volume of quality sparkling wines bearing a protected designation of origin, including the alcohol contained in any expedition liqueur added, shall be not less than 10 % vol.

4. The tirage liqueur for sparkling wines and quality sparkling wines bearing a protected designation of origin may contain only:

(a)

sucrose;

(b)

concentrated grape must;

(c)

rectified concentrated grape must;

and:

(a)

grape must;

(b)

partially fermented grape must;

(c)

wine;

suitable for yielding the same sparkling wine or quality sparkling wine bearing a protected designation of origin as that to which the tirage liqueur is added.

5. Notwithstanding point 5(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, when kept at a temperature of 20 °C in closed containers of a capacity of less than 25 cl., quality sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar.

6. The duration of the process of making quality sparkling wines bearing a protected designation of origin, including ageing in the undertaking where they are made and reckoned from the start of the fermentation process designed to make the wines sparkling, may not be less than:

(a)

six months where the fermentation process designed to make the wines sparkling takes place in closed tanks;

(b)

nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.

7. The duration of the fermentation process designed to make the cuvée sparkling and the duration of the presence of the cuvée on the lees shall not be less than:

8. The rules laid down in points 1 to 10 of Section A and point 2 of Section B shall also apply to sparkling wines and quality sparkling wines bearing a protected designation of origin.

9. As regards quality aromatic sparkling wines bearing a protected designation of origin:

(a)

[F151 these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in the Appendix to this Annex, provided that these varieties are recognised as suitable for the production of quality sparkling wines bearing a protected designation of origin in the region whose name the quality sparkling wines bearing a protected designation of origin bear. F152...F151]

(b)

control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;

(c)

the addition of expedition liqueur shall be prohibited;

(d)

the actual alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 6 % vol.;

(e)

the total alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 10 % vol.;

(f)

when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines bearing a protected designation of origin must have an excess pressure of not less than 3 bar;

(g)

notwithstanding point 6 of this Section, the duration of the process of producing quality aromatic sparkling wines bearing a protected designation of origin must not be less than one month.

Appendix

[F153List of wine grape varieties which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines bearing a protected designation of origin

ANNEX III AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

A. Liqueur wines

1. The products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 and used for preparing liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication may only have undergone, where appropriate, the oenological practices and processes referred to in either Regulation (EU) No 1308/2013 or this Regulation.

2. However,

(a)

F154 the increase in natural alcoholic strength by volume may only arise from the use of the products referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013; ...

(b)

F155 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3. Without prejudice to any provisions of a more restrictive nature [F156adopted by the constituent nationsF156] for liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication prepared within their territory, the oenological practices referred to in Regulation (EU) No 1308/2013 and in this Regulation shall be authorised for those products.

4. The following are also authorised:

(a)

sweetening, subject to a declaration and registration requirement, where the products used have not been enriched with concentrated grape must, by means of:

  • concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol.,

  • F157 ...

  • F157 ...

(b)

the addition of alcohol, distillate or spirits, as referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013, in order to compensate for losses due to evaporation during ageing;

(c)

F158 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5. The vine varieties from which the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication are produced shall be selected from those referred to in Article 81(2) of Regulation (EU) No 1308/2013.

6. The natural alcoholic strength by volume of the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of a liqueur wine other than a liqueur wine bearing a protected designation of origin or a protected geographical indication may not be less 12 % vol.

F159B. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F160Appendix 1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F160Appendix 2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F160Appendix 3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(1)

OJ L 347, 20.12.2013, p. 671.

(2)

Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1).

(3)

Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (OJ L 193, 24.7.2009, p. 1).

(4)

Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (OJ L 354, 31.12.2008, p. 7).

(1)

OJ L 347, 20.12.2013, p. 671.

(2)

Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1).

(3)

Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (OJ L 193, 24.7.2009, p. 1).

(4)

Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (OJ L 354, 31.12.2008, p. 7).

Status: There are currently no known outstanding effects by UK legislation for Commission Delegated Regulation (EU) 2019/934.
Commission Delegated Regulation(EU) 2019/934 (2019/934)
Version from: 1 April 2025

Displaying information

Status of this instrument

in force Provision is in force
in force* In force only for specified purposes (see footnote)
not in force Not in force in England (may be in force in other geographies, see footnotes)
defined term Defined term
dfn Defined term (alternative style)
footnote commentary transitional and savings in force status related provisions geo extent insert/omit source count in force adj
F1 Words in Art. 1 omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(2) omitted
F2 Art. 1a inserted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(3) inserted
F3 Art. 1a renumbered as Art. 1a(1): (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(2)(a); (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(2)(a); and (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(2)(a) renumbered: England renumbered
F4 Art. 1a(2) inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(2)(b) inserted: Wales inserted
F5 Art. 1a(2) inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(2)(b) inserted: Scotland inserted
F6 Art. 1a(2) inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(2)(b) inserted: England inserted
F7 Art. 2 omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(4) omitted
F8 Words in Art. 3(2) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(2)(a) substituted
F9 Words in Art. 3(2) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(2)(b) substituted
F10 Words in Art. 4(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(a)(i) substituted
F11 Words in Art. 4(1)(a) omitted: (E.) (1.12.2022) by virtue of The Common Organisation of the Markets in Agricultural Products (Amendment) Regulations 2022 (S.I. 2022/1150), regs. 1(2), 10(2); (W.) (14.12.2022) by virtue of The Common Organisation of the Markets in Agricultural Products (Amendment) (Wales) Regulations 2022 (S.I. 2022/1215), regs. 1(2), 7(2); and (S.) (2.2.2023) by virtue of The Agriculture (Retained EU Law and Data) (Scotland) Act 2020 (Consequential Modifications) and Agricultural Products, Aquatic Animal Health and Genetically Modified Organisms (EU Exit) (Amendment) Regulations 2022 (S.S.I. 2022/361), regs. 1, 11(2)(a) omitted: England omitted
F12 Words in Art. 4(1)(a) inserted (S.) (2.2.2023) by The Agriculture (Retained EU Law and Data) (Scotland) Act 2020 (Consequential Modifications) and Agricultural Products, Aquatic Animal Health and Genetically Modified Organisms (EU Exit) (Amendment) Regulations 2022 (S.S.I. 2022/361), regs. 1, 11(2)(b) inserted: Scotland inserted
F13 Words in Art. 4(1)(c) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(a)(ii)(aa) substituted
F14 Words in Art. 4(1)(c) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(a)(ii)(bb) substituted
F15 Words in Art. 4(2) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(b) substituted
F16 Words in Art. 4(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(c)(i) substituted
F17 Words in Art. 4(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(c)(ii) substituted
F18 Words in Art. 4(3) omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(c)(iii) omitted
F19 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(i)(aa) substituted
F20 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(i)(bb) substituted
F21 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(ii) substituted
F22 Words in Art. 4(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(d)(iii) substituted
F23 Art. 4(5) omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(5)(e) omitted
F24 Words in Art. 7(1) omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(2) omitted: England omitted
F25 Words in Art. 7(1) omitted: (E.) (1.12.2022) by virtue of The Common Organisation of the Markets in Agricultural Products (Amendment) Regulations 2022 (S.I. 2022/1150), regs. 1(2), 10(3); (W.) (14.12.2022) by virtue of The Common Organisation of the Markets in Agricultural Products (Amendment) (Wales) Regulations 2022 (S.I. 2022/1215), regs. 1(2), 7(3); and (S.) (2.2.2023) by virtue of The Agriculture (Retained EU Law and Data) (Scotland) Act 2020 (Consequential Modifications) and Agricultural Products, Aquatic Animal Health and Genetically Modified Organisms (EU Exit) (Amendment) Regulations 2022 (S.S.I. 2022/361), regs. 1, 11(3) omitted: England omitted
F26 Words in Art. 8(1) revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1 : England
F27 Art. 8(2) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(3) omitted
F28 Words in Art. 9(1) substituted (1.4.2025) by The Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025 (S.I. 2025/361), reg. 1(2), Sch. 9 para. 4(2) substituted
F29 Words in Art. 9(1) substituted (E.) (1.12.2022) by The Common Organisation of the Markets in Agricultural Products (Amendment) Regulations 2022 (S.I. 2022/1150), regs. 1(2), 10(4) and (W.) (14.12.2022) by The Common Organisation of the Markets in Agricultural Products (Amendment) (Wales) Regulations 2022 (S.I. 2022/1215), regs. 1(2), 7(4) and (S.) (2.2.2023) by The Agriculture (Retained EU Law and Data) (Scotland) Act 2020 (Consequential Modifications) and Agricultural Products, Aquatic Animal Health and Genetically Modified Organisms (EU Exit) (Amendment) Regulations 2022 (S.S.I. 2022/361), regs. 1, 11(4) substituted: England substituted
F30 Words in Art. 10(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(6)(a) substituted
F31 Art. 10(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(6)(b) substituted
F32 Words in Art. 10(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(6)(c) substituted
F33 Art. 11 omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(3) omitted: England omitted
F34 Words in Art. 11 substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(7) substituted
F35 Art. 12 omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(8) omitted
F36 Art. 13 omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(4) omitted: England omitted
F37 Words in Art. 13(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(a)(i) substituted
F38 Words in Art. 13(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(a)(ii) substituted
F39 Words in Art. 13(2) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(b) substituted
F40 Word in Art. 13(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(c)(i) substituted
F41 Words in Art. 13(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(9)(c)(ii) substituted
F42 Art. 14 omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(5) omitted: England omitted
F43 Words in Art. 14(1) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(a) substituted
F44 Words in Art. 14(2) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(b) substituted
F45 Words in Art. 14(3) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(c) substituted
F46 Words in Art. 14(4) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(d) substituted
F47 Words in Art. 14(5) substituted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(e)(i) substituted
F48 Word in Art. 14(5) omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(e)(ii) omitted
F49 Art. 14(6) inserted (31.12.2020) by The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(10)(f) inserted
F50 Substituted by Commission Delegated Regulation (EU) 2020/565 of 13 February 2020 correcting Delegated Regulation (EU) 2019/934 as regards transitional arrangements for the marketing of stocks of grapevine products.
F51 Words in Signature omitted (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 29(11) omitted
F52 Words in Annex 1 Pt. A inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(4) inserted: Wales inserted
F53 Words in Annex 1 Pt. A inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(4) inserted: Scotland inserted
F54 Words in Annex 1 Pt. A inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(4) inserted: England inserted
F55 Words in Annex 1 Pt. A Table 1 inserted: (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(a); (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(a); and (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(a) inserted: England inserted
F56 Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(b) inserted: Wales inserted
F57 Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(b) inserted: Scotland inserted
F58 Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(b) inserted: England inserted
F59 Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(c) inserted: England inserted
F60 Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(c) inserted: Wales inserted
F61 Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(c) inserted: Scotland inserted
F62 Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(d) inserted: Wales inserted
F63 Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(d) inserted: Scotland inserted
F64 Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(d) inserted: England inserted
F65 Words in Annex 1 Pt. A Table 1 revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1 : England
F66 Words in Annex 1 Pt. A Table 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(a) omitted
F67 Words in Annex 1 Pt. A Table 1 omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(6)(a) omitted: England omitted
F68 Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(e) inserted: Wales inserted
F69 Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(e) inserted: Scotland inserted
F70 Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(e) inserted: England inserted
F71 Words in Annex 1 Pt. A Footnote substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(iv) substituted
F72 Words in Annex 1 Pt. A Table 2 inserted: (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(a); (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(a); and (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(a) inserted: England inserted
F73 Words in Annex 1 Pt. A Table 2 omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(6)(b) omitted: England omitted
F74 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 1 inserted: Wales inserted
F75 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 1 inserted: Scotland inserted
F76 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 1 inserted: England inserted
F77 Words in Annex 1 Pt. A Table 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(i) omitted
F78 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 2 inserted: Wales inserted
F79 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 2 inserted: Scotland inserted
F80 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 2 inserted: England inserted
F81 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 3 inserted: Wales inserted
F82 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 3 inserted: Scotland inserted
F83 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 3 inserted: England inserted
F84 Word in Annex 1 Pt. A Table 2 substituted: (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(d)(i); (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(d)(i); and (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(d)(i) substituted: England substituted
F85 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(d)(ii) inserted: Wales inserted
F86 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(d)(ii) inserted: Scotland inserted
F87 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(d)(ii) inserted: England inserted
F88 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 4 inserted: Wales inserted
F89 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 4 inserted: Scotland inserted
F90 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 4 inserted: England inserted
F91 Words in Annex 1 Pt. A Table 2 substituted (1.4.2025) by The Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025 (S.I. 2025/361), reg. 1(2), Sch. 9 para. 4(3)(a) substituted
F92 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(e)(i) inserted: Wales inserted
F93 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(e)(i) inserted: Scotland inserted
F94 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(e)(i) inserted: England inserted
F95 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 5 inserted: Wales inserted
F96 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 5 inserted: Scotland inserted
F97 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 5 inserted: England inserted
F98 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(f)(i) inserted: Wales inserted
F99 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(f)(i) inserted: Scotland inserted
F100 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(f)(i) inserted: England inserted
F101 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 6 inserted: Wales inserted
F102 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 6 inserted: Scotland inserted
F103 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 6 inserted: England inserted
F104 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(f)(iii) inserted: Wales inserted
F105 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(f)(iii) inserted: Scotland inserted
F106 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(f)(iii) inserted: England inserted
F107 Words in Annex 1 Pt. A Table 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(ii) substituted
F108 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 7 inserted: Wales inserted
F109 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 7 inserted: Scotland inserted
F110 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 7 inserted: England inserted
F111 Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 8 inserted: Wales inserted
F112 Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 8 inserted: Scotland inserted
F113 Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 8 inserted: England inserted
F114 Words in Annex 1 Pt. A Table 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(iii) omitted
F115 Words in Annex 1 Pt. A Table 2 revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1 : England
F116 Annex 1 Pt. A Appendix 1 point 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(c) omitted
F117 Words in Annex 1 Appendix 1 para. 2 substituted (1.4.2025) by The Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025 (S.I. 2025/361), reg. 1(2), Sch. 9 para. 4(3)(b) substituted
F118 Annex 1 Pt. A Appendix 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(d) omitted
F119 Words in Annex 1 Pt. A Appendix 3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(e)(i) omitted
F120 Words in Annex 1 Pt. A Appendix 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(e)(ii) substituted
F121 Words in Annex 1 Pt. A Appendix 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(f)(i)(aa) substituted
F122 Words in Annex 1 Pt. A Appendix 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(f)(i)(bb) substituted
F123 Words in Annex 1 Pt. A Appendix 4 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(f)(ii) omitted
F124 Annex 1 Pt. A Appendix 8 point (7) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(g) substituted
F125 Annex 1 Pt. B s. A point 2(c) substituted for Annex 1 Pt. B s. A point 2(c)-(e) (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(i) substituted
F126 Annex 1 Pt. B s. A point 3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(ii) omitted
F127 Words in Annex 1 Pt. B s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iii)(aa) substituted
F128 Words in Annex 1 Pt. B s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iii)(bb) substituted
F129 Words in Annex 1 Pt. B s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iii)(cc) substituted
F130 Words in Annex 1 Pt. B s. A point 5 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iv)(aa) substituted
F131 Word in Annex 1 Pt. B s. A point 5 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(a)(iv)(bb) substituted
F132 Words in Annex 1 Pt. B Section C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(b)(i) substituted
F133 Words in Annex 1 Pt. B s. C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(6)(b)(ii) substituted
F134 Words in Annex 1 Pt. C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(a)(i) substituted
F135 Words in Annex 1 Pt. C point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(a)(ii) substituted
F136 Words in Annex 1 Pt. C point 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(b)(i) substituted
F137 Words in Annex 1 Pt. C point 3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(7)(b)(ii) omitted
F138 Annex 1 Pt. D para. 2 revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1 : England
F139 Words in Annex 1 Pt. D point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(8)(a) substituted
F140 Words in Annex 1 Pt. D point 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(8)(b) substituted
F141 Words in Annex 2 s. A point 4 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(10)(a)(i) substituted
F142 Word in Annex 2 s. A point 4 inserted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(10)(a)(ii) inserted
F143 Annex 2 s. A point 4(d) substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(10)(b) substituted
F144 Words in Annex 2 s. B point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(11)(a)(i) substituted
F145 Word in Annex 2 s. B point 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(11)(a)(ii) substituted
F146 Annex 2 s. B point 4(a) revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1 : England
F147 Words in Annex 2 s. B point 4(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(11)(b) omitted
F148 Words in Annex 2 s. C point 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(a)(i) omitted
F149 Words in Annex 2 s. C point 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(a)(ii) omitted
F150 Annex 2 s. C point 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(b) omitted
F151 Annex 2 s. C point 9(a) revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1 : England
F152 Words in Annex 2 s. C point 9(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(12)(c) omitted
F153 Annex 2 Appendix revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1 : England
F154 Word in Annex 3 s. A point 2(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(a) omitted
F155 Annex 3 s. A point 2(b) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(b) omitted
F156 Words in Annex 3 s. A point 3 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(c) substituted
F157 Words in Annex 3 s. A point 4(a) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(d)(i) omitted
F158 Annex 3 s. A point 4(c) omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(14)(d)(ii) omitted
F159 Annex 3 s. B omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(15) omitted
F160 Annex 3 Appendices 1-3 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(15) omitted
X1 Substituted by Corrigendum to 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 (Official Journal of the European Union L 149 of 7 June 2019).
Defined Term Section/Article ID Scope of Application
appropriate authority art. Article 1a def_6c848c1967
constituent nation art. Article 1a def_d419382536
Coupage art. Article 7 def_99f51730a4
expedition liqueur para 1. of A. of ANNEX II def_5e4573e5ab
Experiment art. Article 4 def_394d8446bb
International Oenological Codex art. PART A def_5b66a77daf
OIV Code of Oenological Practices art. Article 1a def_2d9d7b7c37
OIV Codex art. PART A def_22b5d4e1f0
retained EU law art. Article 14 def_5296ce6af6
the 1990 Act art. Article 1a def_b0b3e4500b
the treatment art. PART A def_2c8edfce8a
the treatment art. PART A def_f0d3c7ccfc
tirage liqueur para 1. of A. of ANNEX II def_6b8a71030c

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