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Commission Delegated Regulation (EU) 2019/934Show full title

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

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  1. Introductory Text

  2. Article 1.Scope

  3. Article 1a.Definitions

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

  5. Article 3.Authorised oenological practices

  6. Article 4.Experimental use of new oenological practices

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

  8. Article 6.Oenological practices applicable to liqueur wines

  9. Article 7.Definition of coupage

  10. Article 8.General rules on blending and coupage

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

  12. 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

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

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

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

  16. Article 14.Disposal of by-products

  17. Article 15.Transitional arrangements

  18. Article 16.Repeal

  19. Article 17.Entry into force

  20. Signature

    1. ANNEX I

      1. PART A AUTHORISED OENOLOGICAL PRACTICES

      2. Appendix 1

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

          1. 1. . . . . . . . . . ....

          2. 2. Tartaric acid, the use of which is provided for in...

          3. 3. The following derived products of tartaric acid (L(+)-), the use...

      3. Appendix 2

        1. ...

      4. Appendix 3

        1. Ion exchange resins

          1. 1. SCOPE AND AREA OF APPLICATION

          2. 2. DEFINITION

          3. 3. PRINCIPLE

          4. 4. REAGENTS

          5. 5. APPARATUS

          6. 6. PROCEDURE

          7. 7. EXPRESSION OF THE RESULTS

      5. Appendix 4

        1. Potassium ferrocyanide Calcium phytate DL tartaric acid Potassium ferrocyanide or calcium phytate, the use...

      6. Appendix 5

        1. Requirements for electrodialysis treatment

          1. 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...

          2. 2. MEMBRANE UTILISATION REQUIREMENTS

      7. Appendix 6

        1. Requirements for urease

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

          2. 2. Activity: urease activity (active at acidic pH), to break down...

          3. 3. Origin: Lactobacillus fermentum.

          4. 4. Area of application: breaking down urea present in wine intended...

          5. 5. Maximum dose: 75 mg of enzyme preparation per litre of...

          6. 6. Chemical and microbiological purity specifications:

      8. Appendix 7

        1. Requirements for pieces of oak wood

          1. PURPOSE, ORIGIN AND AREA OF APPLICATION

          2. LABELLING

          3. DIMENSIONS

          4. PURITY

      9. Appendix 8

        1. Requirements for treatment to correct the alcohol content of wines...

      10. Appendix 9

        1. Requirements for treatment to reduce the sugar content of musts...

      11. Appendix 10

        1. Requirements for the treatment of wines using a membrane technology...

      12. PART B THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES

        1. A. THE SULPHUR DIOXIDE CONTENT OF WINES

          1. 1. The total sulphur dioxide content of wines, other than sparkling...

          2. 2. Notwithstanding points 1(a) and (b), the maximum sulphur dioxide content...

          3. 3. The lists of wines bearing a protected designation of origin...

          4. 4. In years when climatic conditions make this exceptionally necessary, the...

          5. 5. Nothing in this Regulation prevents the appropriate authority from using...

        2. B. THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES

        3. C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES

          1. 1. The total sulphur dioxide content of sparkling wines, on their...

          2. 2. Where climate conditions make this necessary in a constituent nation,...

      13. PART C THE MAXIMUM VOLATILE ACID CONTENT OF WINES

        1. 1. The volatile acid content may not exceed:

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

        3. 3. Nothing in this Regulation prevents the appropriate authority from using...

      14. PART D LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES

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

        2. 2. The sweetening of imported wines intended for direct human consumption...

        3. 3. The sweetening of a wine bearing a protected designation of...

        4. 4. The sweetening of wines shall be authorised only at the...

    2. ANNEX II

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

      1. A. Sparkling wine

        1. 1. For the purposes of this point and Sections B and...

        2. 2. The expedition liqueur may contain only:

        3. 3. Without prejudice to enrichment authorised pursuant to Regulation (EU) No...

        4. 4. However, nothing in this Regulation prevents the appropriate authority from...

        5. 5. The addition of tirage liqueur and expedition liqueur shall be...

        6. 6. The addition of expedition liqueur shall be carried out in...

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

        8. 8. In addition to any acidification or deacidification of the constituents...

        9. 9. In years of exceptional climate conditions, the maximum limit of...

        10. 10. The carbon dioxide contained in the sparkling wines may be...

        11. 11. In the case of sparkling wines other than sparkling wines...

      2. B. Quality sparkling wine

        1. 1. The tirage liqueur intended for the production of a quality...

        2. 2. Nothing in this Regulation prevents the appropriate authority from using...

        3. 3. The manufacture of quality sparkling wines is also covered by...

        4. 4. As regards quality aromatic sparkling wines:

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

        1. 1. The total alcoholic strength by volume of the cuvées intended...

        2. 2. . . . . . . . . . ....

        3. 3. The actual alcoholic strength by volume of quality sparkling wines...

        4. 4. The tirage liqueur for sparkling wines and quality sparkling wines...

        5. 5. Notwithstanding point 5(c) of Part II of Annex VII to...

        6. 6. The duration of the process of making quality sparkling wines...

        7. 7. The duration of the fermentation process designed to make the...

        8. 8. The rules laid down in points 1 to 10 of...

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

      4. Appendix

        1. List of wine grape varieties which may be used to...

    3. ANNEX III

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

      1. A. Liqueur wines

        1. 1. The products referred to in point (3)(c) of Part II...

        2. 2. However,

        3. 3. Without prejudice to any provisions of a more restrictive nature...

        4. 4. The following are also authorised:

        5. 5. The vine varieties from which the products referred to in...

        6. 6. The natural alcoholic strength by volume of the products referred...

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

      3. Appendix 1

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

      4. Appendix 2

      5. Appendix 3

        1. List of varieties that may be used to produce liqueur...

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