# 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(EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version) (repealed) EU Regulation No 423/2008 · adopted 8 May 2008 Commission Regulation (EC) No 423/2008 of 8 May 2008 on laying down certain detailed rules for implementing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(EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version) (repealed) PDFs: Printed copy https://openlegislation.uk/eu-regulation-2008-423/pdf/eur_20080423_adopted_en.pdf; Revised version (1 August 2009) https://openlegislation.uk/eu-regulation-2008-423/pdf/eur_20080423_2009-08-01_en.pdf; Revised version (9 November 2008) https://openlegislation.uk/eu-regulation-2008-423/pdf/eur_20080423_2008-11-09_en.pdf; Revised version (11 October 2008) https://openlegislation.uk/eu-regulation-2008-423/pdf/eur_20080423_2008-10-11_en.pdf ## Introductory text 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(EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version) (repealed) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 1 Purpose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Title I: REQUIREMENTS FOR CERTAIN GRAPES AND GRAPE MUSTS ## 2 Use of grapes of certain varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 3 Use 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4 Use 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Title II: OENOLOGICAL PRACTICES AND PROCESSES ### Chapter I: Restrictions and requirements pertaining to the use of certain substances authorised for oenological purposes ## 5 Restrictions on the use of certain substances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6 The purity and identification specifications of substances used in oenological practices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 7 Calcium tartrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 8 Tartaric acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 9 Aleppo pine resin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 10 Beta-glucanase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 11 Lactic bacteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 12 Lysozyme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 13 Ion exchange resins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 14 Potassium ferrocyanide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 15 Calcium phytate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 16 DL-tartaric acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 17 Dimethyldicarbonate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 18 Electrodialysis treatment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 19 Urease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 20 Addition of oxygen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 21 Pouring of wine or grape must to lees or grape marc or pressed ‘aszú’ pulp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 22 Use of pieces of oak wood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Chapter II: Specific restrictions and requirements ## 23 Sulphur dioxide content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 24 Volatile acid content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 25 Use of calcium sulphate in certain liqueur wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Title III: OENOLOGICAL PRACTICES ### Chapter I: Enrichment ## 26 Authorisation to use sucrose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 27 Enrichment in the event of exceptionally unfavourable weather conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 28 Enrichment of the cuvée for sparkling wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 29 Administrative rules applicable to enrichment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Chapter II: Acidification and deacidification ## 30 Administrative rules applicable to acidification and deacidification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Chapter III: Common rules applicable to enrichment, acidification and deacidification ## 31 Acidification and enrichment of one and the same product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 32 General rules applicable to enrichment, acidification and deacidification of products other than wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 33 Derogation from the dates laid down for enrichment, acidification and deacidification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Chapter IV: Sweetening ## 34 Technical rules applicable to sweetening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 35 Administrative rules applicable to sweetening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 36 Sweetening of certain imported wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 37 Specific rules applicable to the sweetening of liqueur wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Chapter V: Coupage ## 38 Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 39 General rules applicable to coupage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Chapter VI: Addition of other products ## 40 Addition of distillate to liqueur wines and certain quality liqueur wines psr . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 41 Addition of other products to, and use of grape must in the preparation of, certain quality liqueur wines psr . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 42 Addition of alcohol to semi-sparkling wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Chapter VII: Requirements applicable to ageing ## 43 Ageing of certain liqueur wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Title IV: EXPERIMENTAL USE OF NEW OENOLOGICAL PRACTICES ## 44 General rules . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Title V: FINAL PROVISIONS ## 45 Wine produced before 1 August 2000 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 46 Requirements for distillation, movement and use of products not complying with Regulation (EC) No 1493/1999 or with this Regulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 47 Applicable Community methods for the analysis of wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 48 Repeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 49 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Signature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex I List 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex II Years 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## A List 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 (Article 4(1) of this Regulation) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## B Derogations referred to in point I(3)(a) of Annex V and point K(10)(a) of Annex VI 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 (Article 4(2) of this Regulation) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex IV Restrictions on the use of certain substances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex V: Requirements for calcium tartrate ## AREA OF APPLICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex VI: Requirements for beta-glucanase ## 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex VII: Lactic bacteria ## REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## FORM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## IMMOBILISED BACTERIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Division: CONTROLS ## Chemical: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Microbiological: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## ADDITIVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## DATE OF PRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## PRESERVATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## METHODS OF ANALYSIS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex VIII: Requirements for lysozyme ## AREA OF APPLICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## REQUIREMENTS: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex IX: Determination of the loss of organic matter from ion exchange resins ## 1 SCOPE AND AREA OF APPLICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 2 DEFINITION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 3 PRINCIPLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4 REAGENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4.1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4.2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4.3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Division 5: APPARATUS ## 5.1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5.2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5.3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5.4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5.5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5.6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5.7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Division 6: PROCEDURE ## 6.1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6.2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6.3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6.4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6.5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Division 7: EXPRESSION OF RESULTS ## 7.1 Formula and calculation of results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 7.2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex X: Requirements for dimethyldicarbonate ## AREA OF APPLICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XI Requirements for electrodialysis treatment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ### Division 1: MEMBRANE REQUIREMENTS ## 1.1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 1.2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 1.3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 1.4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 2 MEMBRANE UTILISATION REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XII: Requirements for urease ## 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6 Chemical and microbiological purity specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XIII: Requirements for pieces of oak wood ## PURPOSE, ORIGIN AND AREA OF APPLICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## LABELLING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## DIMENSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## PURITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XIV Derogations regarding sulphur dioxide content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XVI Volatile acid content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XVII . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XVIII Cases where acidification and enrichment of one and the same product are authorised . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XIX Dates before which enrichment, acidification and deacidification operations may be carried out in cases of exceptionally bad weather conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XXI: List of quality liqueur wines psr the production of which involves the application of special rules ## A LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH INVOLVES THE USE OF GRAPE MUST OR A MIXTURE THEREOF WITH WINE (Article 41(1) of this Regulation) ## GREECE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## SPAIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## ITALY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## B LIST OF QUALITY LIQUEUR WINES PSR THE PRODUCTION OF WHICH INVOLVES THE ADDITION OF THE PRODUCTS REFERRED TO IN POINT J(2)(B) OF ANNEX V TO REGULATION (EC) NO 1493/1999 (Article 41(2) of this Regulation) ## 1 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. (First indent of point J(2)(b)(ii) of Annex V to Regulation (EC) No 1493/1999) ## GREECE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## SPAIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## CYPRUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 2 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. (Second indent of point J(2)(b)(ii) of Annex V to Regulation (EC) No 1493/1999) ## GREECE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## FRANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## CYPRUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 3 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. (Third indent of point J(2)(b)(ii) of Annex V to Regulation (EC) No 1493/1999) ## GREECE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 4 List of quality liqueur wines psr the production of which involves the addition of grape must in fermentation obtained from raisined grapes (First indent of point J(2)(b)(iii) of Annex V to Regulation (EC) No 1493/1999) ## SPAIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## ITALY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## CYPRUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 5 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 (Second indent of point J(2)(b)(iii) of Annex V to Regulation (EC) No 1493/1999) ## SPAIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## ITALY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## 6 List of quality liqueur wines psr the production of which involves the addition of concentrated grape must (Third indent of point J(2)(b)(iii) of Annex V to Regulation (EC) No 1493/1999) ## SPAIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## ITALY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XXII . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ## Annex XXIII . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . --- Source: https://www.legislation.gov.uk/eur/2008/423 (the official version) Page: https://openlegislation.uk/eu-regulation-2008-423 Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.