{
  "url": "https://openlegislation.uk/eu-regulation-2008-889/annex-VIIIa",
  "json_url": "https://openlegislation.uk/eu-regulation-2008-889/annex-VIIIa.json",
  "legislation": "eur/2008/889",
  "legislation_title": "Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2008-889",
  "path": "annex/VIIIa",
  "kind": "annex",
  "number": "VIIIa",
  "heading": "Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c",
  "text": "For the individual yeast strains: if available, derived from organic raw material.\nDerived from organic raw material if available.\nType of treatment in accordance with Annex I A to Regulation (EC) No 606/2009\nName of products or substances\nSpecific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC) No 606/2009\nPoint 1: Use for aeration or oxygenation\nAir\nGaseous oxygen\nPoint 3: Centrifuging and filtration\nPerlite\nCellulose\nDiatomeceous earth\nUse only as an inert filtering agent\nPoint 4: Use in order to create an inert atmosphere and to handle the product shielded from the air\nNitrogen\nCarbon dioxide\nArgon\nPoints 5, 15 and 21: Use\nYeasts , yeast cell walls\nPoint 6: Use\nDi-ammonium phosphate\nThiamine hydrochloride\nYeast autolysates\nPoint 7: Use\nSulphur dioxide\nPotassium bisulphite or potassium metabi-sulphite\n(a) The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines as referred to in point 1(a) of Part A of Annex I B to Regulation (EC) No 606/ 2009 and with a residual sugar level lower than 2 grams per litre;\n(b) The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé wines as referred to in point 1(b) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre;\n(c) For all other wines, the maximum sulphur dioxide content applied in accordance with Annex I B to Regulation (EC) No 606/2009 on 1 August 2010 , shall be reduced by 30 milligrams per litre.\nPoint 9: Use\nCharcoal for oenological use\nPoint 10: Clarification\nEdible gelatine\nPlant proteins from wheat or peas\nIsinglass\nEgg white albumin\nTannins\nPotato proteins\nYeast protein extracts\nCasein\nChitosan derived from Aspergillus niger\nPotassium caseinate\nSilicon dioxide\nBentonite\nPectolytic enzymes\nPoint 12: Use for acidification purposes\nLactic acid\nL(+)Tartaric acid\nPoint 13: Use for deacidification purposes\nL(+)Tartaric acid\nCalcium carbonate\nNeutral potassium tartrate\nPotassium bicarbonate\nPoint 14: Addition\nAleppo pine resin\nPoint 17: Use\nLactic bacteria\nPoint 19: Addition\nL-Ascorbic acid\nPoint 22: Use for bubbling\nNitrogen\nPoint 23: Addition\nCarbon dioxide\nPoint 24: Addition for wine stabilisation purposes\nCitric acid\nPoint 25: Addition\nTannins\nPoint 27: Addition\nMeta-tartaric acid\nPoint 28: Use\nAcacia gum (= gum arabic)\nPoint 30: Use\nPotassium bitartrate\nPoint 31: Use\nCupric citrate\nPoint 35: Use\nYeast mannoproteins\nPoint 38: Use\nOak chips\nPoint 39: Use\nPotassium alginate\nPoint 44: Use\nChitosan derived from Aspergillus niger\nPoint 51: Use\nInactivated yeast\nType of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009\nCalcium sulphate\nOnly for ‘ vino generoso ’ or ‘ vino generoso de licor ’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Implementing Regulation (EU) 2019/2164 of 17 December 2019 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control (Text with EEA relevance)."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "For the individual yeast strains: if available, derived from organic raw material."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Derived from organic raw material if available."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2008/889/annex/VIIIa",
    "retrieved_at": "2026-11-01T14:52:02.274006+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}