Commission Regulation (EC) No 606/2009 (repealed)Show full title

1. Introductory Text

2. Article 1. Purpose

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

4. Article 3. Authorised oenological practices and restrictions

5. Article 4. Experimental use of new oenological practices

6. Article 5. Oenological practices applicable to categories of sparkling wines

7. Article 6. Oenological practices applicable to liqueur wines

8. Article 7. Definition of coupage

9. Article 8. General rules on blending and coupage

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

11. Article 10. Conditions governing the holding, circulation and use of products not complying with Chapter II of Title III of Regulation (EC) No 479/2008 or this Regulation

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

13. Article 12. Administrative rules applicable to enrichment

14. Article 13. Administrative rules applicable to acidification and deacidification

15. Article 14. Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’/‘výber’ pulp

16. Article 15. Applicable Community analysis methods

17. Article 16. Repeal

18. Article 17. This Regulation shall enter into force on the seventh day...

19. Signature

20. 1. ANNEX I A

       AUTHORISED OENOLOGICAL PRACTICES AND PROCESSES.

       1. Appendix 1

          Requirements for beta-glucanase

          1. International code for beta-glucanase: E.C. 3-2-1-58 Beta-glucan hydrolase (breaking down...

       2. Appendix 2

          L(+) tartaric acid

          1. Tartaric acid, the use of which for deacidification purposes is...

       3. Appendix 3

          Aleppo pine resin

          1. Aleppo pine resin, the use of which is provided for...

       4. Appendix 4

          Ion exchange resins

          2. 1. SCOPE AND AREA OF APPLICATION

          3. 2. DEFINITION

          4. 3. PRINCIPLE

          5. 4. REAGENTS

             2. 4.1. Distilled water or deionised water of equivalent purity.

             3. 4.2. Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute...

             4. 4.3. Acetic acid, 5 % m/m. Prepare by mixing 5 parts of...

          6. 5. APPARATUS

             1. 5.1. Ion exchange chromatography columns.

             2. 5.2. Measuring cylinders, capacity 2 l.

             3. 5.3. Evaporating dishes capable of withstanding a muffle furnace at 850 °C....

             4. 5.4. Drying oven, thermostatically controlled at 105 ± 2 °C.

             5. 5.5. Muffle furnace, thermostatically controlled at 850 ± 25 °C.

             6. 5.6. Analytical balance, accurate to 0.1 mg.

             7. 5.7. Evaporator, hot plate or infra-red evaporator.

          7. 6. PROCEDURE

             1. 6.1. Add to each of three separate ion exchange chromatography columns...

             2. 6.2. For the anionic resins, pass the three extracting solvents (paragraphs 4.1,...

             3. 6.3. Evaporate the three eluates over a hotplate or with an...

             4. 6.4. After recording the constant weight (paragraph 6.3), place the evaporating dish...

             5. 6.5. Calculate the organic matter extracted (paragraph 7.1). If the result is...

          8. 7. EXPRESSION OF THE RESULTS

             1. 7.1. Formula and calculation of results

             2. 7.2. The difference in the results between two parallel determinations carried...

       5. Appendix 5

          Potassium ferrocyanide

          1. Potassium ferrocyanide or calcium phytate, the use of which is...

          2. After treatment with potassium ferrocyanide or calcium phytate, the wine...

          3. Supervision of the use of the product referred to in...

       6. Appendix 6

          Requirements for dimethyldicarbonate

          1. AREA OF APPLICATION

          2. REQUIREMENTS

       7. Appendix 7

          Requirements for electrodialysis treatment

          1. The purpose is to obtain tartaric stability of the wine...

          2. 1. MEMBRANE REQUIREMENTS

             1. 1.1. The membranes are to be arranged alternately in a ‘filter-press’...

             2. 1.2. The cation-permeable membranes must be designed to extract cations only,...

             3. 1.3. The anion-permeable membranes must be designed to extract anions only,...

             4. 1.4. The membranes must not excessively modify the physico-chemical composition and...

          3. 2. MEMBRANE UTILISATION REQUIREMENTS

       8. Appendix 8

          Requirements for urease

          1. International code for urease: EC 3-5-1-5, CAS No: 9002-13-5. Activity:...

       9. Appendix 9

          Requirements for pieces of oak wood

          1. PURPOSE, ORIGIN AND AREA OF APPLICATION

          2. LABELLING

          3. DIMENSIONS

          4. PURITY

       10. Appendix 10

           Requirements for the partial dealcoholisation of wine

           2. Requirements

       11. Appendix 11

           Requirements for treatment with PVI/PVP copolymers

           2. Requirements

       12. Appendix 12

           Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine

           2. Requirements

    2. ANNEX I B

       THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES

       1. A. THE SULPHUR DIOXIDE CONTENT OF WINES

       2. B. THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES

       3. C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES

       4. Appendix 1

          Increase in the maximum total sulphur dioxide content where the climate conditions make this necessary

    3. ANNEX I C

       THE MAXIMUM VOLATILE ACID CONTENT OF WINES

       1. The volatile acid content may not exceed: 18 milliequivalents per...

    4. ANNEX I D

       LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES

       1. The sweetening of wine may be authorised only if carried...

    5. ANNEX II

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

       1. A. Sparkling wine

       2. B. Quality sparkling wine

       3. C. Sparkling wines and quality sparkling wines with a protected designation...

       4. Appendix 1

          List of vine varieties grapes of which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines with a protected designation of origin

          1. Airén Aleatico N Alvarinho Ασύρτικο (Assyrtiko) Bourboulenc B Brachetto N....

    6. ANNEX III

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

       1. A. Liqueur wines

       2. B. Liqueur wines with a protected designation of origin (provisions other...

       3. Appendix 1

          The list of liqueur wines with a protected designation of origin whose production involves special rules

          1. A. LIST OF LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN...

             1. GREECE

             2. SPAIN

             3. ITALY

          2. B. LIST OF LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN...

             1. 1. List of liqueur wines with a protected designation of origin...

                1. GREECE

                2. SPAIN

                3. CYPRUS

             2. 2. List of liqueur wines with a protected designation of origin...

                1. GREECE

                2. FRANCE

                3. CYPRUS

             3. 3. List of liqueur wines with a protected designation of origin...

                1. GREECE

             4. 4. List of liqueur wines with a protected designation of origin...

                1. SPAIN

                2. ITALY

                3. CYPRUS

             5. 5. List of liqueur wines with a protected designation of origin...

                1. SPAIN

                2. ITALY

             6. 6. List of liqueur wines with a protected designation of origin...

                1. SPAIN

                2. ITALY

       4. Appendix 2

          1. A. Lists referred to in paragraph 5(a) of Annex III B

             1. 1. List of liqueur wines with a protected designation of origin...

                1. FRANCE

             2. 2. List of liqueur wines with a protected designation of origin...

                1. PORTUGAL

                2. ITALY

             3. 3. List of liqueur wines with a protected designation of origin...

                1. SPAIN

             4. 4. List of liqueur wines with a protected designation of origin...

                1. PORTUGAL

          2. B. List referred to in paragraph 5(b) of Annex III B

             1. List of liqueur wines with a protected designation of origin with a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national laws applicable thereto before 1 January 1985 expressly so provided (Paragraph 3(b) of Annex IV to Regulation (EC) No 479/2008)

                1. SPAIN

                2. ITALY

                3. PORTUGAL

       5. Appendix 3

          List of varieties that may be used to produce liqueur wines with a protected designation of origin that bear the specific, traditional terms ‘vino dulce natural’, ‘vino dolce naturale’, ‘vinho doce natural’ and ‘οινος γλυκυς φυσικος’

          1. Muscats — Grenache — Garnacha Blanca — Garnacha Peluda —...

    7. ANNEX IV

       SPECIAL COMMUNITY ANALYSIS METHODS

       1. A. ALLYL ISOTHIOCYANATE

          1. 1. Principle of the method

          2. 2. Reagents

             1. 2.1. Ethanol, absolute.

             2. 2.2. Standard solution: solution of allyl isothiocyanate in absolute alcohol containing...

             3. 2.3. Freezing mixture consisting of ethanol and dry ice (temperature -60 °C)....

          3. 3. Apparatus

             1. 3.1. Distillation apparatus as shown in the figure. A stream of...

             2. 3.2. Heating mantle, thermostatically controlled.

             3. 3.3. Flowmeter.

             4. 3.4. Gas chromatograph fitted with a flame spectrophotometer detector equipped with...

             5. 3.5. Stainless steel chromatograph column of internal diameter 3 mm and length...

             6. 3.6. Microsyringe, 10µl.

          4. 4. Procedure

          5. Apparatus for distillation under a current of nitrogen

       2. B. SPECIAL ANALYSIS METHODS FOR RECTIFIED CONCENTRATED GRAPE MUST

          1. (a) Total cations

             1. 1. Principle

             2. 2. Apparatus

                1. 2.1. Glass column of internal diameter 10 to 11 mm and length approximately...

                2. 2.2. pH meter with a scale graduated at least in 0,1 pH...

                3. 2.3. Electrodes:

             3. 3. Reagents

                1. 3.1. Strongly acid cation exchange resin in H + form pre-swollen by soaking...

                2. 3.2. Sodium hydroxide solution, 0,1 M.

                3. 3.3. Paper pH indicator.

             4. 4. Procedure

                1. 4.1. Preparation of sample

                2. 4.2. Preparation of the ion exchange column

                3. 4.3. Ion exchange

             5. 5. Expression of the results

                2. 5.1. Calculations

          2. (b) Conductivity

             1. 1. Principle

             2. 2. Apparatus

                1. 2.1. Conductivity meter enabling measurements of conductivity to be made over...

                2. 2.2. Waterbath for bringing the temperature of samples to be analysed...

             3. 3. Reagents

                1. 3.1. Demineralised water with specific conductivity below 2 µS cm–1 at...

                2. 3.2. Reference solution of potassium chloride

             4. 4. Procedure

                1. 4.1. Preparation of the sample to be analysed

                2. 4.2. Determination of conductivity

             5. 5. Expression of the results

                1. 5.1. Calculations

          3. (c) Hydroxymethylfurfural (HMF)

             1. 1. Principle of the methods

                1. 1.1. Colorimetric method

                2. 1.2. High-performance liquid chromatography (HPLC)

             2. 2. Colorimetric method

                1. 2.1. Apparatus

                   1. 2.1.1. Spectrophotometer for making measurements between 300 and 700 nm.

                   2. 2.1.2. Glass cells with optical paths of 1 cm.

                2. 2.2. Reagents

                   1. 2.2.1. Barbituric acid, 0,5 % solution (m/v).

                   2. 2.2.2. Paratoluidine solution, 10 % (m/v).

                   3. 2.2.3. Ethanal (acetaldehyde), CH3CHO, 1 % (m/v) aqueous solution.

                   4. 2.2.4. Hydroxymethylfurfural, C6O3H6, 1 g/l aqueous solution.

                3. 2.3. Procedure

                   1. 2.3.1. Preparation of sample

                   2. 2.3.2. Colorimetric determination

                   3. 2.3.3. Preparation of the calibration curve

                4. 2.4. Expression of results

                   1. 2.4.1. Method of calculation

             3. 3. High-performance liquid chromatography

                1. 3.1. Apparatus

                   1. 3.1.1. High-performance liquid chromatograph equipped with:

                   2. 3.1.2. Membrane filtration apparatus, pore diameter 0,45 µm.

                2. 3.2. Reagents

                   1. 3.2.1. Doubly distilled water.

                   2. 3.2.2. Methanol, CH3OH, distilled or HPLC quality.

                   3. 3.2.3. Acetic acid, CH3COOH, (ρ20 = 1,05 g/ml).

                   4. 3.2.4. Mobile phase: water-methanol (paragraph 3.2.2)-acetic acid (paragraph 3.2.3) previously filtered through a...

                   5. 3.2.5. Reference solution of hydroxymethylfurfural, 25 mg/l (v/v).

                3. 3.3. Procedure

                   1. 3.3.1. Preparation of sample

                   2. 3.3.2. Chromatographic determination

                4. 3.4. Expression of results

                   1. 3.4.1. Method of calculation

          4. (d) Heavy metals

             1. 1. Principle

                1. I. Rapid method for evaluation of heavy metals

                2. II. Determination of lead content by atomic absorption spectrophotometry

             2. 2. Rapid method for evaluation of heavy metals

                1. 2.1. Reagents

                   1. 2.1.1. Dilute hydrochloric acid, 70 % (m/v).

                   2. 2.1.2. Dilute hydrochloric acid, 20 % (m/v).

                   3. 2.1.3. Dilute ammonia.

                   4. 2.1.4. pH 3,5 buffer solution.

                   5. 2.1.5. Thioacetamide solution, (C2H5NS), 4 % (m/v).

                   6. 2.1.6. Glycerol solution, (C3H8O3, 85 % (m/v)

                   7. 2.1.7. Thioacetamide reagent.

                   8. 2.1.8. Solution containing 0,002 g/l of lead.

                2. 2.2. Procedure

                3. 2.3. Calculations

             3. 3. Determination of lead content by atomic absorption spectrophotometry

                1. 3.1. Apparatus

                   1. 3.1.1. Atomic absorption spectrophotometer equipped with an air-acetylene burner.

                   2. 3.1.2. Lead hollow cathode lamp.

                2. 3.2. Reagents

                   1. 3.2.1. Dilute acetic acid.

                   2. 3.2.2. Solution of ammonium pyrrolidinedithiocarbamate, C5H12N2S2, 1 % (m/v).

                   3. 3.2.3. Methylisobutylketone, (CH3)2 CHCH2COCH3.

                   4. 3.2.4. Solution containing 0,010 g/l of lead.

                3. 3.3. Procedure

                   1. 3.3.1. Preparation of solution to be examined

                   2. 3.3.2. Preparation of reference solutions

                   3. 3.3.3. Control

                   4. 3.3.4. Determination

                4. 3.4. Expression of results

                   1. 3.4.1. Calculations

          5. (e) Chemical determination of ethanol

             1. 1. Principle

             2. 2. Apparatus

                1. 2.1. Distillation apparatus used to measure the alcoholic strength

             3. 3. Reagents

                1. 3.1. Potassium dichromate solution.

                2. 3.2. Iron (II) ammonium sulphate solution.

                3. 3.3. Potassium permanganate solution.

                4. 3.4. Sulphuric acid, diluted 1:2 (v/v).

                5. 3.5. Ferrous orthophenanthroline reagent.

             4. 4. Procedure

                1. 4.1. Distillation

                2. 4.2. Oxidation

                3. 4.3. Titration

             5. 5. Expression of the results

                1. 5.1. Method of calculation

          6. (f) Meso-inositol, scyllo-inositol and sucrose

             1. 1. Principle

             2. 2. Reagents

                1. 2.1. Internal standard: xylitol (aqueous solution of about 10 g/l to...

                2. 2.2. Bis(trimethylsilyl)trifluoroacetamide — BSTFA — (C8H18F3NOSi2)

                3. 2.3. Trimethylchlorosilane (C3H9ClSi)

                4. 2.4. Pyridine p.A. (C5H5N)

                5. 2.5. Meso-inositol (C6H12O6)

             3. 3. Apparatus

                1. 3.1. Gas chromatograph equipped with:

                2. 3.2. Capillary column (e.g. in fused silica, coated with OV 1,...

                3. 3.3. Integrator.

                4. 3.4. Microsyringe, 10 µl.

                5. 3.5. Micropipettes, 50, 100 and 200 µl.

                6. 3.6. 2 ml flasks with Teflon stopper.

                7. 3.7. Oven.

             4. 4. Procedure

             5. 5. Calculation of results

                1. 5.1. A solution is prepared containing:

             6. 6. Expression of the results

                1. 6.1. Meso-inositol and scyllo-inositol are expressed in milligrams per kilogram of...

    8. ANNEX V

       CORRELATION TABLE REFERRED TO IN THE SECOND PARAGRAPH OF ARTICLE 16