Annex VIII

02013R1308-20201229 → 02013R1308-20211207

ANNEX VIII OENOLOGICAL PRACTICES REFERRED TO IN ARTICLE 80 PART I Enrichment, acidification and acidification, de-acidification in certain wine-growing zones and de-alcoholisation A. Enrichment limits 1. Where climatic conditions have made it necessary in certain wine-growing zones of the Union, the Member States concerned may allow to supplement the natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation, … 555 unchanged words … point 6 to 12 % volume in wine-growing zone A and 12,5 % volume in wine-growing zone B; (b) raise the total alcoholic strength by volume of the products referred to in point 6 for the production of wines with a protected designation of origin or protected geographical indication to a level to be determined by Member States. C. Acidification and de-acidification 1. Fresh grapes, grape must, partially fermented grape must in fermentation, must, new wine still in fermentation and wine may be subject to: (a) de-acidification in wine-growing zones A, B and C I; (b) to acidification and de-acidification in wine-growing zones C I, C II and C III (a), without prejudice to point 7; or (c) acidification in wine-growing zone C III (b). de-acidification. 2. Acidification of the products, other than wine, products referred to in point 1 may be carried out only up to a limit of 1,50 4 g/l expressed as tartaric acid, or 20 53,3 milliequivalents per litre. 3. Acidification of wines may be carried out only up to a limit of 2,50 g/l expressed as tartaric acid, or 33,3 milliequivalents per litre. 4. De-acidification of wines may be carried out only up to a limit of 1 g/l expressed as tartaric acid, or 13,3 milliequivalents per litre. 5. 4. Grape must intended for concentration may be partially de-acidified. 6. Notwithstanding point 1, in years when climatic conditions have been exceptional, Member States may authorise acidification of the products referred to in point 1 in wine-growing zones A and B, under the conditions referred to in points 2 and 3. 7. 5. Acidification and enrichment, except by way of derogation to be adopted by the Commission by means of delegated acts pursuant to Article 75(2), and acidification and de-acidification of one and the same product shall be mutually exclusive processes. D. Processes 1. None of the processes referred to in Sections B and C, with the exception of the acidification and de-acidification of wines, shall be authorised unless carried out, under conditions to be determined by the Commission by means of delegated acts pursuant to Article 75(2), at the time when the fresh grapes, grape must, grape must in fermentation or new wine still in fermentation are being turned into wine or into any other wine sector beverage intended for direct human consumption other than sparkling wine or aerated sparkling wine in the wine-growing zone where the fresh grapes used were harvested. 2. The concentration of wines shall take place in the wine-growing zone where the fresh grapes used were harvested. 3. Acidification and de-acidification of wines shall take place only in the wine-making undertaking and in the wine-growing zone where the grapes used to produce the wine in question were harvested. 4. Each of the processes referred to in points 1, 2 and 3 shall be notified to the competent authorities. The same shall apply in respect of the quantities of concentrated grape must rectified concentrated grape must or sucrose held in the exercise of their profession by natural or legal persons or groups of persons, in particular producers, bottlers, processors and merchants to be determined by the Commission by means of delegated acts pursuant to Article 75(2), at the same time and in the same place as fresh grapes, grape must, grape must in fermentation or wine in bulk. The notification of these quantities may, however, be replaced by entry in a goods inwards and stock utilisation register. 5. Each of the processes referred to in Sections B and C shall be recorded on the accompanying document, as provided for in Article 147, under cover of which the products having undergone the processes are put into circulation. 6. The processes referred to in Sections B and C, subject to derogations justified by exceptional climatic conditions, shall not be carried out: (a) in wine-growing zone C after 1 January; (b) in wine-growing zones A and B after 16 March, and they shall be carried out only for products of the grape harvest immediately preceding those dates. 7. Notwithstanding point 6, concentration by cooling and acidification and de-acidification of wines may be practised throughout the year. E. De-alcoholisation processes Each of the de-alcoholisation processes listed below, whether used on its own or in combination with other listed de-alcoholisation processes, shall be allowed in order to reduce part or almost all of the ethanol content in grapevine products referred to in Annex VII, Part II, point 1 and points 4 to 9: (a) partial vacuum evaporation; (b) membrane techniques; (c) distillation. The de-alcoholisation processes used shall not result in organoleptic defects of the grapevine product. The elimination of ethanol in grapevine products shall not be done in conjunction with an increase of the sugar content in the grape must. PART II Restrictions A. General 1. All authorised oenological practices shall exclude the addition of water, except where required on account of a specific technical necessity. 2. All authorised oenological practices shall exclude the addition of alcohol, except for practices related to obtaining fresh grape must with fermentation arrested by the addition of alcohol, liqueur wine, sparkling wine, wine fortified for distillation and semi-sparkling wine. 3. Wine fortified for distillation shall only be used for distillation. B. Fresh grapes, grape must and grape juice 1. Fresh grape must in which fermentation is arrested by the addition of alcohol shall be used only during the stage of preparation of products which do not fall within CN codes 220410, 220421 and 220429. This is without prejudice to any stricter provisions which Member States may apply to the preparation in their territory of products which do not fall within CN codes 220410, 220421 and 220429. 2. Grape juice and concentrated grape juice shall not be made into wine or added to wine. They shall not undergo alcoholic fermentation in the territory of the Union. 3. Points 1 and 2 shall not apply to products intended for the production, in Ireland, Poland Ireland and the United Kingdom, Poland, of products falling within CN code 220600 for which Member States may allow the use of a composite name, including the sales designation 'wine'. wine. 4. Grape must in fermentation extracted from raisined grapes shall be put on the market only for the manufacture of liqueur wines only in the wine-growing regions where this usage was traditional on 1 January 1985, and for the manufacture … 343 unchanged words … way of distillation, any natural or legal persons or groups of persons who hold by-products shall be required to dispose of them subject to conditions to be determined by the Commission by means of delegated acts pursuant to Article 75(2).