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Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (repealed)

EU Regulation No 1622/2000 · Adopted 24 July 2000 · Extends to United Kingdom

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Commission Regulation (EC) No 1622/2000

of 24 July 2000

laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (repealed)

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Annotations to the whole text

Textual amendments

F1

Repealed by Commission Regulation (EC) No 423/2008 of 8 May 2008 on laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version).

Contents

  1. 1Purpose Repealed
  2. Title I: REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE MUSTS
  3. 2Use of grapes of certain varieties Repealed
  4. 3Use of certain products not possessing the natural alcoholic strength by volume for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine Repealed
  5. 4Use of grape must of certain vine varieties for the preparation of quality sparkling wine of the aromatic type and quality sparkling wine psr of the aromatic type, and exceptions to such use Repealed
  6. Title II: OENOLOGICAL PRACTICES AND PROCESSES
  7. Chapter I: RESTRICTIONS AND REQUIREMENTS PERTAINING TO THE USE OF CERTAIN SUBSTANCES AUTHORISED FOR OENOLOGICAL PURPOSES Repealed
  8. 5Restrictions on the use of certain substances Repealed
  9. 6Article 6 Repealed
  10. 7Calcium tartrate Repealed
  11. 8Tartaric acid Repealed
  12. 9Aleppo pine resin Repealed
  13. 10Beta-glucanase Repealed
  14. 11Lactic bacteria Repealed
  15. 11aLysozyme Repealed
  16. 12Ion exchange resins Repealed
  17. 13Potassium ferrocyanide Repealed
  18. 14Calcium phytate Repealed
  19. 15DL-tartaric acid Repealed
  20. 15aDimethyldicarbonate Repealed
  21. 16Electrodialysis treatment Repealed
  22. 17Urease Repealed
  23. 18Addition of oxygen Repealed
  24. 18aPouring of wine or grape must to lees or grape marc or pressed aszú pulp Repealed
  25. 18bUse of pieces of oak wood Repealed
  26. Chapter II: SPECIFIC RESTRICTIONS AND REQUIREMENTS Repealed
  27. 19Sulphur dioxide content Repealed
  28. 20Volatile acid content Repealed
  29. 21Use of calcium sulphate in certain liqueur wines Repealed
  30. Title II: OENOLOGICAL PRACTICES
  31. Chapter I: ENRICHMENT Repealed
  32. 22Authorisation to use sucrose Repealed
  33. 23Enrichment in the event of exceptionally unfavourable weather conditions Repealed
  34. 24Enrichment of the cuvée for sparkling wines Repealed
  35. 25Administrative rules applicable to enrichment Repealed
  36. Chapter II: ACIDIFICATION AND DEACIDIFICATION Repealed
  37. 26Administrative rules applicable to acidification and deacidification Repealed
  38. Chapter III: COMMON RULES APPLICABLE TO ENRICHMENT, ACIDIFICATION AND DEACIDIFICATION Repealed
  39. 27Acidification and enrichment of one and the same product Repealed
  40. 28General rules applicable to enrichment, acidification and deacidification of products other than wine Repealed
  41. 29Derogation from the dates laid down for enrichment, acidification and deacidification Repealed
  42. Chapter IV: SWEETENING Repealed
  43. 30Technical rules applicable to sweetening Repealed
  44. 31Administrative rules applicable to sweetening Repealed
  45. 32Sweetening of certain imported wines Repealed
  46. 33Specific rules applicable to the sweetening of liqueur wines Repealed
  47. Chapter V: COUPAGE Repealed
  48. 34Definition Repealed
  49. 35General rules applicable to coupage Repealed
  50. 36Specific rules applicable to coupage of white wines and red wines in Spain Repealed
  51. Chapter VI: ADDITION OF OTHER PRODUCTS Repealed
  52. 37Addition of distillate to liqueur wines and certain quality liqueur wines psr Repealed
  53. 38Addition of other products to, and use of grape must in the preparation of, certain quality liqueur wines psr Repealed
  54. 39Addition of alcohol to semi-sparkling wine Repealed
  55. Chapter VII: REQUIREMENTS APPLICABLE TO AGEING Repealed
  56. 40Ageing of certain liqueur wines Repealed
  57. Title III: EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES
  58. 41General rules Repealed
  59. Title IV: FINAL PROVISIONS
  60. 42Wine produced before 1 August 2000 Repealed
  61. 43Requirements for distillation, movement and use of products not complying with Regulation (EC) No 1493/1999 or with this Regulation Repealed
  62. 44Repeal Repealed
  63. 45Article 45 Repealed
  64. Signature
  65. Annex IList of vine varieties grapes of which may, notwithstanding Article 42(5) of Regulation (EC) No 1493/1999, be used in the preparation of the products covered by that provision Repealed
  66. Annex IIYears when products from wine-growing zones A and B not possessing the minimum natural alcoholic strength by volume laid down by Regulation (EC) No 1493/1999 may be used for the production of sparkling wine, aerated sparkling wine and aerated semi-sparkling wine Repealed
  67. Annex III Repealed
  68. AList of vine varieties grapes of which may be used to constitute the cuvée for preparing quality sparkling wines of the aromatic type and quality sparkling wines psr of the aromatic type Repealed
  69. BDerogations referred to in Annex V(I)(3)(a) and Annex VI(K)(10)(a) to Regulation (EC) No 1493/1999 regarding the constitution of the cuvée for preparing quality sparkling wines of the aromatic type and quality sparkling wines psr of the aromatic type Repealed
  70. Annex IVRestrictions on the use of certain substances Repealed
  71. Annex V: Requirements and purity criteria for polyvinylpolypyrrolidone Repealed
  72. Division Repealed
  73. CHARACTERISTICS Repealed
  74. TESTS Repealed
  75. 1LOSS ON DRYING Repealed
  76. 2ASH Repealed
  77. ARSENIC Repealed
  78. Division Repealed
  79. Preparation of the product to be tested: Repealed
  80. Reagents (AR quality) Repealed
  81. 1Concentrated arsenic solution (100 mg of arsenic per litre) Repealed
  82. 2Diluted arsenic solution (1 mg of arsenic per litre) Repealed
  83. 3Lead acetate cotton Repealed
  84. 4Absorbent cotton dried in an oven at 100 °C Repealed
  85. 5Mercuric bromide paper Repealed
  86. 6Stannous chloride solution Repealed
  87. 7Potassium iodide solution Repealed
  88. 8Nitric acid for the determination of arsenic (AR quality) Repealed
  89. 9Sulphuric acid for the determination of arsenic (AR quality) Repealed
  90. 1020 % (v/v) diluted sulphuric acid solution (36 g H2SO4 per 100 ml) Repealed
  91. 11Platinized zinc Repealed
  92. Division Repealed
  93. Description of the apparatus Repealed
  94. Procedure Repealed
  95. 4HEAVY METALS Repealed
  96. TOTAL NITROGEN Repealed
  97. Division Repealed
  98. Apparatus Repealed
  99. The apparatus is made up of: Repealed
  100. 1Division 1 Repealed
  101. 2Division 2 Repealed
  102. 3Division 3 Repealed
  103. 4Division 4 Repealed
  104. 5Division 5 Repealed
  105. BA 300 ml egg-shaped mineralization flask with a long neck. Repealed
  106. Substances required: Repealed
  107. Procedure Repealed
  108. 6SOLUBILITY IN AN AQUEOUS MEDIUM Repealed
  109. 7SOLUBILITY IN AN ACID ALCOHOLIC MEDIUM Repealed
  110. EFFECTIVENESS OF PVPP IN RELATION TO THE ADSORPTION OF PHENOLIC COMPOUNDS Repealed
  111. Division Repealed
  112. Reagents: Repealed
  113. 1Division 1 Repealed
  114. 20.1 N salicylic acid solution Repealed
  115. Procedure Repealed
  116. 1Division 1 Repealed
  117. 2Division 2 Repealed
  118. 3Add the 0,1 N salicylic acid solution using the following formula: Repealed
  119. 4Division 4 Repealed
  120. 5Division 5 Repealed
  121. 6Division 6 Repealed
  122. 7Division 7 Repealed
  123. 8Division 8 Repealed
  124. CCalculation: Repealed
  125. FREE N-VINYLPYRROLIDONE — NOT MORE THAN 0,1% Repealed
  126. Method Repealed
  127. FREE N,N'-DIVINYLIMIDAZOLE - NOT MORE THAN 2 MG/KG Repealed
  128. Principle Repealed
  129. Internal standard solution Repealed
  130. Preparation of the specimen Repealed
  131. Calibration solution Repealed
  132. Gas chromatography conditions Repealed
  133. Procedure Repealed
  134. Calculation of the calibration factor Repealed
  135. Calculation of the content of N,N-divinylimidazolidone Repealed
  136. Annex VI: Requirements for calcium tartrate Repealed
  137. AREA OF APPLICATION Repealed
  138. REQUIREMENTS Repealed
  139. Annex VII: Requirements for beta-glucanase Repealed
  140. Repealed
  141. 1Division 1 Repealed
  142. 2Division 2 Repealed
  143. 3Division 3 Repealed
  144. 4Division 4 Repealed
  145. 5Division 5 Repealed
  146. 6Chemical and microbiological purity specifications Repealed
  147. Annex VIII: Lactic bacteria Repealed
  148. REQUIREMENTS Repealed
  149. FORM Repealed
  150. IMMOBILIZED BACTERIA Repealed
  151. CONTROLS Repealed
  152. Chemical: Repealed
  153. Microbiological: Repealed
  154. ADDITIVES Repealed
  155. DATE OF PRODUCTION Repealed
  156. USE Repealed
  157. PRESERVATION Repealed
  158. METHODS OF ANALYSIS Repealed
  159. Annex VIIIa: Requirements for lysozyme Repealed
  160. AREA OF APPLICATION Repealed
  161. REQUIREMENTS: Repealed
  162. Annex IX: Determination of the loss of organic matter from ion exchange resins Repealed
  163. 1SCOPE AND AREA OF APPLICATION Repealed
  164. 2DEFINITION Repealed
  165. 3PRINCIPLE Repealed
  166. 4REAGENTS Repealed
  167. 4.1Division 4.1 Repealed
  168. 4.2Division 4.2 Repealed
  169. 4.3Division 4.3 Repealed
  170. APPARATUS Repealed
  171. 5.1Division 5.1 Repealed
  172. 5.2Division 5.2 Repealed
  173. 5.3Division 5.3 Repealed
  174. 5.4Division 5.4 Repealed
  175. 5.5Division 5.5 Repealed
  176. 5.6Division 5.6 Repealed
  177. 5.7Division 5.7 Repealed
  178. PROCEDURE Repealed
  179. 6.1Division 6.1 Repealed
  180. 6.2Division 6.2 Repealed
  181. 6.3Division 6.3 Repealed
  182. 6.4Division 6.4 Repealed
  183. 6.5Calculate the organic matter extracted (7.1). If the result is greater than 1 mg/l, carry out a blank test on the reagents and recalculate the weight of organic matter extracted. Repealed
  184. EXPRESSION OF RESULTS Repealed
  185. 7.1Formula and calculation of results Repealed
  186. 7.2Division 7.2 Repealed
  187. Annex IXa: Requirements for dimethyldicarbonate Repealed
  188. AREA OF APPLICATION Repealed
  189. REQUIREMENTS Repealed
  190. Annex X: Requirements for electrodialysis treatment Repealed
  191. Division Repealed
  192. MEMBRANE REQUIREMENTS Repealed
  193. 1.1Division 1.1 Repealed
  194. 1.2Division 1.2 Repealed
  195. 1.3Division 1.3 Repealed
  196. 1.4The membranes must not excessively modify the physico-chemical composition and sensory characteristics of the wine. They must meet the following requirements: Repealed
  197. 2MEMBRANE UTILISATION REQUIREMENTS Repealed
  198. Annex XI: Requirements for urease Repealed
  199. 1Division 1 Repealed
  200. 2Division 2 Repealed
  201. 3Division 3 Repealed
  202. 4Division 4 Repealed
  203. 5Division 5 Repealed
  204. 6Chemical and microbiological purity specifications Repealed
  205. Annex XIa: Requirements for pieces of oak wood Repealed
  206. PURPOSE, ORIGIN AND AREA OF APPLICATION Repealed
  207. LABELLING Repealed
  208. DIMENSIONS Repealed
  209. PURITY Repealed
  210. Annex XIIDerogations regarding sulphur dioxide content Repealed
  211. Annex XIIaAnnex XIIa Repealed
  212. Annex XIIIVolatile acid content Repealed
  213. Annex XIVEnrichment where weather conditions have been exceptionally unfavourable Repealed
  214. Annex XVCases where acidification and enrichment of one and the same product are authorised Repealed
  215. Annex E XVIDates before which enrichment, acidification and deacidification operations may be carried out in cases of exceptionally bad weather conditions Repealed
  216. Annex XVIICharacteristics of wine distillate or dried-grape distillate which may be added to liqueur wines and certain quality liqueur wines psr Repealed
  217. Annex XVIII: List of quality liqueur wines psr the production of which involves the application of special rules Repealed
  218. ALIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH INVOLVES THE USE OF GRAPE MUST OR A MIXTURE THEREOF WITH WINE Repealed
  219. GREECE Repealed
  220. SPAIN Repealed
  221. ITALY Repealed
  222. BLIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH INVOLVES THE ADDITION OF THE PRODUCTS REFERRED TO IN ANNEX V(J)(2)(B) TO REGULATION (EC) No 1493/1999 Repealed
  223. List of quality liqueur wines psr the production of which involves the addition of wine alcohol or dried-grape alcohol with an alcoholic strength of not less than 95 % vol. and not more than 96 % vol. Repealed
  224. Division Repealed
  225. GREECE Repealed
  226. SPAIN Repealed
  227. CYPRUS Repealed
  228. List of quality liqueur wines psr the production of which involves the addition of spirits distilled from wine or grape marc with an alcoholic strength of not less than 52 % vol. and not more than 86 % vol. Repealed
  229. Division Repealed
  230. GREECE Repealed
  231. FRANCE Repealed
  232. CYPRUS Repealed
  233. List of quality liqueur wines psr the production of which involves the addition of spirits distilled from dried grapes with an alcoholic strength of not less than 52 % vol. and not more than 94.5 % vol. Repealed
  234. Division Repealed
  235. GREECE Repealed
  236. List of quality liqueur wines psr the production of which involves the addition of grape must in fermentation obtained from raisined grapes Repealed
  237. Division Repealed
  238. SPAIN Repealed
  239. ITALY Repealed
  240. CYPRUS Repealed
  241. List of quality liqueur wines psr the production of which involves the addition of concentrated grape must obtained by the action of direct heat, complying, except for this operation, with the definition of concentrated grape must Repealed
  242. Division Repealed
  243. SPAIN Repealed
  244. ITALY Repealed
  245. List of quality liqueur wines psr the production of which involves the addition of concentrated grape must Repealed
  246. Division Repealed
  247. SPAIN Repealed
  248. ITALY Repealed