Part IV OENOLOGICAL PROCESSES AND PROCEDURES, AND CONDITIONS FOR RELEASE TO THE MARKET
| (1) | (2) | (3) |
|---|---|---|
| Relevant Community provisions: principal provisions | Relevant Community provisions: detailed rules | Subject matter |
1 Commission Regulation 3590/85: Article 8(1) | Conditions for release for human consumption of products originating in third countries | |
2 Council Regulation 1493/1999: Article 27(1) and (2) | Prohibition of the over-pressing of grapes and the pressing of wine lees | |
3 Council Regulation 1493/1999: Articles 42(1), (2) and (3) and 43 and Annex IV and Annex V | Commission Regulation 1622/2000: Article 5 and Annex IV Article 6 and Annex V Article 7 and Annex VI Articles 8 and 9 Article 10 and Annex VII Article 11 and Annex VIII Article 12 and Annex IX Articles 13, 14 and 15 Article 16 and Annex X Article 17 and Annex XI Article 18 | Authorised oenological practices and processes |
4 Council Regulation 1493/1999: Articles 42(3) and 67 | Commission Regulation 1622/2000: Article 39 | Addition of water or alcohol |
5 Council Regulation 1493/1999: Article 42(5) | Commission Regulation 1622/2000: Article 2 | Varieties of grapes to be used in winemaking |
6 Council Regulation 1493/1999: Articles 42(6) and 44(14) | Commission Regulation 1622/2000: Articles 34, 35 and 36 | Permitted methods for the production of wine by coupage |
7 Council Regulation 1493/1999: Article 44(1) | Commission Regulation 1622/2000: Article 43 | Wine that may be offered or delivered for direct human consumption |
8 Council Regulation 1493/1999: Article 44(2)–(11) | Commission Regulation 1622/2000: Article 3 and Annex II | Restrictions relating to certain wines and other products originating in the Community |
9 Council Regulation 1493/1999: Article 44(12) | Restriction on turning certain products into wine or adding them to wine | |
10 Council Regulation 1493/1999: Article 44(12) and (13) | Restriction on the use of products originating in third countries | |
11 Council Regulation 1493/1999: Article 45(1) | General rules relating to offer or disposal of certain products for direct human consumption | |
12 Council Regulation 1493/1999: Article 46(3) | Commission Regulation 2676/90 | Community methods for the analysis of wines |
13 Council Regulation 1493/1999: Annex IV | Commission Regulation 1622/2000: Article 5 and Annex IV Article 43 | Restrictions relating to the holding of unfit wines and the use of oenological substances and requirements for the disposal of unfit wines |
14 Council Regulation 1493/1999: Annex V, point A | Commission Regulation 1622/2000: Article 19 and Annex XII | Maximum permissible sulphur dioxide content of wine |
15 Council Regulation 1493/1999: Annex V, point B | Commission Regulation 1622/2000: Article 20 and Annex XIII | Maximum permissible volatile acid content |
16 Council Regulation 1493/1999: Annex V, points C and D | Commission Regulation 1622/2000: Articles 22, 23, 25, 27, 28 and 29 and Annex XVI | Conditions for increasing alcoholic strength |
17 Council Regulation 1493/1999: Annex V, point E; Annex VI, points G and H | Commission Regulation 1622/2000: Articles 26, 27, 28 and 29 and Annex XVI | Conditions for acidification and de-acidification of wine |
18 Council Regulation 1493/1999: Annex V, point F; Annex VI, points G and H | Commission Regulation 1622/2000: Articles 30, 31 and 32 | Conditions for sweetening of wine |
19 Council Regulation 1493/1999: Annex V, point G | Commission Regulation 1622/2000: Articles 25, 26, 28 and 29 and Annex XVI | Conditions for carrying out authorised processes (including notification and keeping of register) |
20 Council Regulation 1493/1999: Annex V, points H and I; Annex VI, point K | Commission Regulation 1622/2000: Article 3 and Annex II Article 4 and Annex III Article 24 | Rules for the production and marketing of sparkling wines. |
21 Council Regulation 1493/1999: Annex V, point J; Annex VI, point L | Commission Regulation 1622/2000: Article 33 Article 37 and Annex XVII Article 38 and Annex XVIII | Rules for the preparation and marketing of liqueur wines produced in the Community |