# The Common Agricultural Policy (Wine) Regulations 1994, Paragraph 8: Free Sulphur Dioxide


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.

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Source: https://www.legislation.gov.uk/uksi/1994/674/schedule/6/paragraph/8 (the official version)
Page: https://openlegislation.uk/common-agricultural-policy-wine-regulations-1994/schedule-6/paragraph-8
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.