Commission Regulation (EU) No 53/2011Show full title

ANNEX I

Annex I A to Regulation (EC) No 606/2009 shall be amended as follows:

(1)

The table shall be amended as follows:

(a)

line 10 shall be replaced by the following:

‘10

clarification by means of one or more of the following substances for oenological use: edible gelatine, plant proteins from wheat or peas, isinglass, casein and potassium caseinates, egg albumin, bentonite, silicon dioxide as a gel or colloidal solution, kaolin, tannin, chitosan of fungoid origin, chitin-glucan of fungoid origin

The use of chitosan in the treatment of wines is limited to 100 g/hl. The use of chitin-glucan in the treatment of wines is limited to 100 g/hl’

(b)

the following entries shall be added:

‘44	Treatment using chitosan of fungoid origin	Under the conditions set out in Appendix 13
45	Treatment using chitin-glucan of fungoid origin	Under the conditions set out in Appendix 13
46	Acidification by means of electro-membranary treatment	Conditions and limits laid down in points C and D of Annex XVa to Regulation (EC) No 1234/2007 and Articles 11 and 13 of this Regulation Under the conditions set out in Appendix 14
47	Use of enzymatic preparations for oneological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes present in the must and the wine	Without prejudice to the provisions of Article 9(2) of this Regulation, enzymatic preparations and the enzyme activities of these preparations (i.e., pectolyase, pectin methylesterase, polygalacturonase, hemicellulase, cellulase, betaglucanase and glycosidase) must comply with the corresponding purity and identification specifications of the International Oenological Codex published by the OIV’

(2)

Appendix 1 shall be deleted.

(3)

The following Appendices 13 and 14 shall be added:

Appendix 13 Requirements for the treatment of wines with chitosan of fungoid origin and for the treatment of wines with chitin-glucan of fungoid origin

Areas of application:

(a)

reduction in the heavy metal content, particularly iron, lead, cadmium and copper;

(b)

prevention of ferric casse and copper casse;

(c)

reduction of possible contaminants, especially ochratoxin A;

(d)

reduction in the populations of undesirable micro-organisms, in particular Brettanomyces, solely by means of treatment with chitosan.

Requirements:

• The dose levels to be used are determined after a qualification test. The maximum dose level used may not exceed:

  • 100 g/hl for applications (a) and (b),

  • 500 g/hl for application (c),

  • 10 g/hl for application (d),

• sediments are removed using physical processes.

Appendix 14 Requirements for acidification by means of electro-membranary treatment

• The cationic membranes must be constituted in such a way as to enable only the extraction of cations, in particular cation K⁺.

• The bipolar membranes are impermeable to the anions and cations of must and wine.

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

• The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and of Directive 2002/72/EC and with the national provisions adopted for the implementation of the Directive. The membranes must also comply with the requirements of the monograph “Electrodialysis Membranes” of the International Oenological Codex published by the OIV.”