1. Introductory Text

  2. Article 1.Purpose

  3. TITLE I REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE MUSTS

    1. Article 2.Use of grapes of certain varieties

    2. Article 3.Use of certain products not possessing the natural alcoholic strength by volume for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine

    3. Article 4.Use of grape must of certain vine varieties for the preparation of quality sparkling wine of the aromatic type and quality sparkling wine psr of the aromatic type, and exceptions to such use

  4. TITLE II OENOLOGICAL PRACTICES AND PROCESSES

    1. CHAPTER I Restrictions and requirements pertaining to the use of certain substances authorised for oenological purposes

      1. Article 5.Restrictions on the use of certain substances

      2. Article 6.The purity and identification specifications of substances used in oenological practices

      3. Article 7.Calcium tartrate

      4. Article 8.Tartaric acid

      5. Article 9.Aleppo pine resin

      6. Article 10.Beta-glucanase

      7. Article 11.Lactic bacteria

      8. Article 12.Lysozyme

      9. Article 13.Ion exchange resins

      10. Article 14.Potassium ferrocyanide

      11. Article 15.Calcium phytate

      12. Article 16.DL-tartaric acid

      13. Article 17.Dimethyldicarbonate

      14. Article 18.Electrodialysis treatment

      15. Article 19.Urease

      16. Article 20.Addition of oxygen

      17. Article 21.Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’ pulp

      18. Article 22.Use of pieces of oak wood

    2. CHAPTER II Specific restrictions and requirements

      1. Article 23.Sulphur dioxide content

      2. Article 24.Volatile acid content

      3. Article 25.Use of calcium sulphate in certain liqueur wines

  5. TITLE III OENOLOGICAL PRACTICES

    1. CHAPTER I Enrichment

      1. Article 26.Authorisation to use sucrose

      2. Article 27.Enrichment in the event of exceptionally unfavourable weather conditions

      3. Article 28.Enrichment of the cuvée for sparkling wines

      4. Article 29.Administrative rules applicable to enrichment

    2. CHAPTER II Acidification and deacidification

      1. Article 30.Administrative rules applicable to acidification and deacidification

    3. CHAPTER III Common rules applicable to enrichment, acidification and deacidification

      1. Article 31.Acidification and enrichment of one and the same product

      2. Article 32.General rules applicable to enrichment, acidification and deacidification of products other than wine

      3. Article 33.Derogation from the dates laid down for enrichment, acidification and deacidification

    4. CHAPTER IV Sweetening

      1. Article 34.Technical rules applicable to sweetening

      2. Article 35.Administrative rules applicable to sweetening

      3. Article 36.Sweetening of certain imported wines

      4. Article 37.Specific rules applicable to the sweetening of liqueur wines

    5. CHAPTER V Coupage

      1. Article 38.Definition

      2. Article 39.General rules applicable to coupage

    6. CHAPTER VI Addition of other products

      1. Article 40.Addition of distillate to liqueur wines and certain quality liqueur wines psr

      2. Article 41.Addition of other products to, and use of grape must in the preparation of, certain quality liqueur wines psr

      3. Article 42.Addition of alcohol to semi-sparkling wine

    7. CHAPTER VII Requirements applicable to ageing

      1. Article 43.Ageing of certain liqueur wines

  6. TITLE IV EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES

    1. Article 44.General rules

  7. TITLE V FINAL PROVISIONS

    1. Article 45.Wine produced before 1 August 2000

    2. Article 46.Requirements for distillation, movement and use of products not complying with Regulation (EC) No 1493/1999 or with this Regulation

    3. Article 47.Applicable Community methods for the analysis of wines

    4. Article 48.Repeal

    5. Article 49.. . . . . . . . . ....

  8. Signature

    1. ANNEX I

      List of vine varieties grapes of which may, notwithstanding Article 42(5) of Regulation (EC) No 1493/1999, be used in the preparation of the products covered by that provision

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

    2. ANNEX II

      Years when products from wine-growing zones A and B not possessing the minimum natural alcoholic strength by volume laid down by Regulation (EC) No 1493/1999 may be used for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine

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

    3. ANNEX III

      1. A. List of vine varieties grapes of which may be used...

      2. B. Derogations referred to in point I(3)(a) of Annex V and...

    4. ANNEX IV

      Restrictions on the use of certain substances

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

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

    5. ANNEX V

      Requirements for calcium tartrate

      1. AREA OF APPLICATION

      2. REQUIREMENTS

    6. ANNEX VI

      Requirements for beta-glucanase

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

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

      3. 3. . . . . . . . . . ....

      4. 4. . . . . . . . . . ....

      5. 5. . . . . . . . . . ....

      6. 6. . . . . . . . . . ....

    7. ANNEX VII

      Lactic bacteria

      1. REQUIREMENTS

      2. FORM

      3. IMMOBILISED BACTERIA

      4. CONTROLS

        1. Chemical:

        2. Microbiological:

      5. ADDITIVES

      6. DATE OF PRODUCTION

      7. USE

      8. PRESERVATION

      9. METHODS OF ANALYSIS

    8. ANNEX VIII

      Requirements for lysozyme

      1. AREA OF APPLICATION

      2. REQUIREMENTS:

    9. ANNEX IX

      Determination of the loss of organic matter from ion exchange resins

      1. 1. SCOPE AND AREA OF APPLICATION

      2. 2. DEFINITION

      3. 3. PRINCIPLE

      4. 4. REAGENTS

        1. 4.1. . . . . . . . . . ....

        2. 4.2. . . . . . . . . . ....

        3. 4.3. . . . . . . . . . ....

      5. 5. APPARATUS

        1. 5.1. . . . . . . . . . ....

        2. 5.2. . . . . . . . . . ....

        3. 5.3. . . . . . . . . . ....

        4. 5.4. . . . . . . . . . ....

        5. 5.5. . . . . . . . . . ....

        6. 5.6. . . . . . . . . . ....

        7. 5.7. . . . . . . . . . ....

      6. 6. PROCEDURE

        1. 6.1. . . . . . . . . . ....

        2. 6.2. . . . . . . . . . ....

        3. 6.3. . . . . . . . . . ....

        4. 6.4. . . . . . . . . . ....

        5. 6.5. . . . . . . . . . ....

      7. 7. EXPRESSION OF RESULTS

        1. 7.1. Formula and calculation of results

        2. 7.2. . . . . . . . . . ....

    10. ANNEX X

      Requirements for dimethyldicarbonate

      1. AREA OF APPLICATION

      2. REQUIREMENTS

    11. ANNEX XI

      Requirements for electrodialysis treatment

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

      2. 1. MEMBRANE REQUIREMENTS

        1. 1.1. . . . . . . . . . ....

        2. 1.2. . . . . . . . . . ....

        3. 1.3. . . . . . . . . . ....

        4. 1.4. . . . . . . . . . ....

      3. 2. MEMBRANE UTILISATION REQUIREMENTS

    12. ANNEX XII

      Requirements for urease

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

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

      3. 3. . . . . . . . . . ....

      4. 4. . . . . . . . . . ....

      5. 5. . . . . . . . . . ....

      6. 6. Chemical and microbiological purity specifications

    13. ANNEX XIII

      Requirements for pieces of oak wood

      1. PURPOSE, ORIGIN AND AREA OF APPLICATION

      2. LABELLING

      3. DIMENSIONS

      4. PURITY

    14. ANNEX XIV

      Derogations regarding sulphur dioxide content

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

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

      3. . . . . . . . . . ....

    15. ANNEX XV

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

    16. ANNEX XVI

      Volatile acid content

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

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

    17. ANNEX XVII

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

    18. ANNEX XVIII

      Cases where acidification and enrichment of one and the same product are authorised

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

    19. ANNEX XIX

      Dates before which enrichment, acidification and deacidification operations may be carried out in cases of exceptionally bad weather conditions

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

    20. ANNEX XX

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

    21. ANNEX XXI

      List of quality liqueur wines psr the production of which involves the application of special rules

      1. A. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...

        1. GREECE

        2. SPAIN

        3. ITALY

      2. B. LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH...

        1. 1. List of quality liqueur wines psr the production of which...

          1. GREECE

          2. SPAIN

          3. CYPRUS

        2. 2. List of quality liqueur wines psr the production of which...

          1. GREECE

          2. FRANCE

          3. CYPRUS

        3. 3. List of quality liqueur wines psr the production of which...

          1. GREECE

        4. 4. List of quality liqueur wines psr the production of which...

          1. SPAIN

          2. ITALY

          3. CYPRUS

        5. 5. List of quality liqueur wines psr the production of which...

          1. SPAIN

          2. ITALY

        6. 6. List of quality liqueur wines psr the production of which...

          1. SPAIN

          2. ITALY

    22. ANNEX XXII

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

    23. ANNEX XXIII

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