# Commission Regulation (EC) No 643/2006 of 27 April 2006 amending Regulation (EC) No 1622/2000 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, and Regulation (EC) No 884/2001 laying down detailed rules of application concerning the documents accompanying the carriage of wine products and the records to be kept in the wine sector, Annex I

Extent: E+W+S+N.I.

‘ANNEX IV
Restrictions on the use of certain substances
(Article 5 of this Regulation)
The maximum limits applying to the use of the substances referred to in Annex IV to Regulation (EC) No 1493/1999 in accordance with the conditions laid down therein are as follows:
These products may also be used in combination, up to an overall limit of 1 g/l, without prejudice to the 0,2 g/l limit set above.
Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.’
Substances
Use with fresh grapes, grape must, grape must in fermentation, grape must in fermentation obtained from raisined grapes, concentrated grape must and new wine still in fermentation
Use with grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr
Preparations of yeast cell wall
40 g/hl
40 g/hl
Carbon dioxide
maximum content in wine thus treated: 2 g/l
L-ascorbic acid
250 mg/l
250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l
Citric acid
maximum content in wine thus treated: 1 g/l
Metatartaric acid
100 mg/l
Copper sulphate
1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l
Charcoal for oenological use
100 g dry weight per hl
100 g dry weight per hl
Nutritive salts: diammonium phosphate or ammonium sulphate
1 g/l (expressed in salt)
0,3 g/l (expressed in salt) for the preparation of sparkling wine
Ammonium sulphite or ammonium bisulphite
0,2 g/l (expressed in salt)
Growth factors: thiamine in the form of thiamine hydrochloride
0,6 mg/l (expressed in thiamine)
0,6 mg/l (expressed in thiamine) for the preparation of sparkling wine
Polyvinylpolypyrrolidone
80 g/hl
80 g/hl
Calcium tartrate
200 g/hl
Calcium phytate
8 g/hl
Lysozyme
500 mg/l
500 mg/l
Dimethyldicarbonate
200 mg/l; residues not detectable in the wine placed on the market

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Source: https://www.legislation.gov.uk/eur/2006/643/annex/I (the official version)
Page: https://openlegislation.uk/eu-regulation-2006-643/annex-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.