OpenLegislation

Paragraph 7 Free Sulphur Dioxide

Original text. Later amendments are not shown.

A minimum of 0 mg/l (at levels below 15 mg/l, it will be necessary to use effective oenological techniques to ensure the stability of the wine).

A maximum of 45 mg/l for dry wines as defined in Article 14(7) of Commission Regulation (EEC) No. 3201/90.

A maximum of 60 mg/l for other wines.