- Y Diweddaraf sydd Ar Gael (Diwygiedig)
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The Wine Regulations (Northern Ireland) 2009
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PART 4
Oenological Processes and Procedures, and Conditions for Release to the Market in Regulation 1493/99
| Relevant Community provision | Subject matter | |
|---|---|---|
| Regulation 1493/99 (each provision must be read in accordance with the provisions of Regulation 423/2008 in the second column): | Provision of Regulation 423/2008 relating to the provisions of Regulation 1493/99: | |
| Article 42 | Oenological practices and processes |
| Details of oenological practices and processes | |
| Article 5 and Annex IV Article 8 Article 9 Article 10 and Annex VI Article 11 and Annex VII Article 12 and Annex VIII | Permitted oenological practices for fresh grapes, etc. |
| Article 13 and Annex IX | Permitted oenological practices for grape must for the manufacture of rectified concentrated grape must |
| Article 7 and Annex V Article 8 Article 10 and Annex VI Article 11 and Annex VII Article 12 and Annex VIII Article 14 Article 15 Article 16 Article 17 and Annexes IV and X | Permitted oenological practices for grape must intended for wine production |
| Article 18 and Annex XI Article 19 and XII Article 20 Article 21 Article 22 and Annex XIII | Oenological practices for certain products |
| Article 23 and Annex XIV and XV | Sulphur dioxide content |
| Article 24 and Annex XVI | Volatile acid content in wine |
| Article 27 and Annex XVII | Enrichment limit (note: wine-growing zones are specified in Annex III of Regulation 1493/1999) |
| Article 26 | Permitted enrichment processes |
| Article 31 and Annex XVIII | Limits on acidification and deacidification |
| Article 35 Article 36 | Permitted sweetening methods and limits |
| Article 29 Article 30 Article 32 Article 33 and Annex XIX Article 35 | Permitted times for enrichment processes, acidification and deacidification |
| Article 28 | Production of sparkling wine (no rules have been established in England under paragraph H(4)) |
| Article 4 and Annex III Article 28 | Production of quality sparkling wine |
| Article 25 Article 37 Article 40 and Annex XX Article 41 and Annex XXI and XXI(B) Article 43 | Production of liqueur wine |
| Production of quality wine in a processing area | |
| Article 35 | Acidification, de-acidification and sweetening |
| Enrichment, acidification and deacidificaction | |
| Article 4 and Annex III Article 28 | Quality sparkling wine psr |
| Further provisions for liqueur wine | |
| Wine that may be offered or delivered for direct human consumption | |
| Restriction on the use of specified wine | |
| Use of grape must with fermentation arrested | |
| Use of grape juice | |
| Wine with low alcohol | |
| Use of wine lees or grape marc | |
| Use of piquette | |
| Wine fortified for distillation | |
| Grape must, etc., in fermentation | |
| Restriction on the use of products originating in third countries | |
| Article 46 | General rules relating to offer or disposal of certain products for direct human consumption |
Oenological Processes and Procedures, and Conditions for Release to the Market in Regulation 423/2008
| Relevant Community provision | Subject matter |
|---|---|
| Regulation 423/2008: | |
| Purity and identification of substances |
| Method of coupage |
| Wine produced before 1 August 2000 |
| Holding and movement of controlled wine sector products |
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