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Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control
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Textual Amendments
F1Substituted by Commission Implementing Regulation (EU) 2019/2164 of 17 December 2019 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control (Text with EEA relevance).
a For the individual yeast strains: if available, derived from organic raw material. | ||
b Derived from organic raw material if available.] | ||
Type of treatment in accordance with Annex I A to Regulation (EC) No 606/2009 | Name of products or substances | Specific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC) No 606/2009 |
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Point 1: Use for aeration or oxygenation |
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Point 3: Centrifuging and filtration |
| Use only as an inert filtering agent |
Point 4: Use in order to create an inert atmosphere and to handle the product shielded from the air |
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Points 5, 15 and 21: Use |
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Point 6: Use |
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Point 7: Use |
| (a) The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines as referred to in point 1(a) of Part A of Annex I B to Regulation (EC) No 606/ 2009 and with a residual sugar level lower than 2 grams per litre; (b) The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé wines as referred to in point 1(b) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre; (c) For all other wines, the maximum sulphur dioxide content applied in accordance with Annex I B to Regulation (EC) No 606/2009 on 1 August 2010 , shall be reduced by 30 milligrams per litre. |
Point 9: Use |
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Point 10: Clarification | ||
Point 12: Use for acidification purposes |
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Point 13: Use for deacidification purposes |
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Point 14: Addition |
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Point 17: Use |
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Point 19: Addition |
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Point 22: Use for bubbling |
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Point 23: Addition |
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Point 24: Addition for wine stabilisation purposes |
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Point 25: Addition |
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Point 27: Addition |
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Point 28: Use |
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Point 30: Use |
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Point 31: Use |
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Point 35: Use |
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Point 38: Use |
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Point 39: Use |
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Point 44: Use |
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Point 51: Use |
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Type of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009 |
| Only for ‘ vino generoso ’ or ‘ vino generoso de licor ’ |
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