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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 provisionSubject 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(2), (3) and (6)

Article 42

Oenological practices and processes

  • Article 43

Details of oenological practices and processes
  • Annex IV paragraph 1

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.
  • Annex IV paragraph 2

Article 13 and Annex IX

Permitted oenological practices for grape must for the manufacture of rectified concentrated grape must

  • Annex IV paragraph 3

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
  • Annex IV paragraph 4

Article 18 and Annex XI

Article 19 and XII

Article 20

Article 21

Article 22 and Annex XIII

Oenological practices for certain products
  • Annex V paragraph A

Article 23 and Annex XIV and XVSulphur dioxide content
  • Annex V paragraph B

Article 24 and Annex XVIVolatile acid content in wine
  • Annex V paragraph C

Article 27 and Annex XVIIEnrichment limit (note: wine-growing zones are specified in Annex III of Regulation 1493/1999)
  • Annex V paragraph D

Article 26Permitted enrichment processes
  • Annex V paragraph E

Article 31 and Annex XVIIILimits on acidification and deacidification
  • Annex V paragraph F

Article 35

Article 36

Permitted sweetening methods and limits
  • Annex V paragraph G

Article 29

Article 30

Article 32

Article 33 and Annex XIX

Article 35

Permitted times for enrichment processes, acidification and deacidification
  • Annex V paragraph H

Article 28

Production of sparkling wine (no rules have been established in England under paragraph H(4))

  • Annex V paragraph I

Article 4 and Annex III

Article 28

Production of quality sparkling wine
  • Annex V paragraph J

Article 25

Article 37

Article 40 and Annex XX

Article 41 and Annex XXI and XXI(B)

Article 43

Production of liqueur wine
  • Annex VI paragraph D

Production of quality wine in a processing area
  • Annex VI paragraph G

Article 35Acidification, de-acidification and sweetening
  • Annex VI paragraph H

Enrichment, acidification and deacidificaction
  • Annex VI paragraph K

Article 4 and Annex III

Article 28

Quality sparkling wine psr
  • Annex VI paragraph L

Further provisions for liqueur wine
  • Article 44(1)

Wine that may be offered or delivered for direct human consumption
  • Article 44(2)

Restriction on the use of specified wine
  • Article 44(4) (subject to Article 44(6)

Use of grape must with fermentation arrested
  • Articles 44(5) (subject to Article 44(6)

Use of grape juice
  • Article 44(7)

Wine with low alcohol
  • Article 44(8)

Use of wine lees or grape marc
  • Article 44(9)

Use of piquette
  • Article 44(10)

Wine fortified for distillation
  • Article 44(11)

Grape must, etc., in fermentation
  • Article 44(12) to (14)

Restriction on the use of products originating in third countries
  • Article 45(1)

Article 46General 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 provisionSubject matter
Regulation 423/2008:
  • Article 6

Purity and identification of substances
  • Article 39

Method of coupage
  • Article 45

Wine produced before 1 August 2000
  • Article 46(2)

Holding and movement of controlled wine sector products

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