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Paragraph 8 Free Sulphur Dioxide

Original text. Later amendments are not shown.

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

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

A maximum of 60mg/l for other wines.