# The Common Agricultural Policy (Wine) Regulations 1993, Paragraph 7: Free Sulphur Dioxide


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.

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Source: https://www.legislation.gov.uk/uksi/1993/517/schedule/6/paragraph/7 (the official version)
Page: https://openlegislation.uk/common-agricultural-policy-wine-regulations-1993/schedule-6/paragraph-7
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.