Annex

‘ANNEX VIIIa

Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c

For the individual yeast strains: if available, derived from organic raw material.
Derived from organic raw material if available.’
Type of treatment in accordance with Annex I A to Regulation (EC) No 606/2009	Name of products or substances	Specific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC) No 606/2009
Point 1: Use for aeration or oxygenation	Air Gaseous oxygen
Point 3: Centrifuging and filtration	Perlite Cellulose Diatomeceous earth	Use only as an inert filtering agent
Point 4: Use in order to create an inert atmosphere and to handle the product shielded from the air	Nitrogen Carbon dioxide Argon
Points 5, 15 and 21: Use	— Yeastsf1
Point 6: Use	Di-ammonium phosphate Thiamine hydrochloride
Point 7: Use	Sulphur dioxide Potassium bisulphite or potassium metabisulphite	(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; (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; (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.
Point 9: Use	— Charcoal for oenological use
Point 10: Clarification	Edible gelatinef2 Plant proteins from wheat or peas Isinglass Egg white albumin Tannins
	Casein Potassium caseinate Silicon dioxide Bentonite Pectolytic enzymes
Point 12: Use for acidification purposes	Lactic acid L(+)Tartaric acid
Point 13: Use for deacidification purposes	L(+)Tartaric acid Calcium carbonate Neutral potassium tartrate Potassium bicarbonate
Point 14: Addition	— Aleppo pine resin
Point 17: Use	— Lactic bacteria
Point 19: Addition	— L-Ascorbic acid
Point 22: Use for bubbling	— Nitrogen
Point 23: Addition	— Carbon dioxide
Point 24: Addition for wine stabilisation purposes	— Citric acid
Point 25: Addition	— Tannins
Point 27: Addition	— Meta-tartaric acid
Point 28: Use	— Acacia gum (= gum arabic)
Point 30: Use	— Potassium bitartrate
Point 31: Use	— Cupric citrate
Point 31: Use	— Copper sulphate	Authorised until 31 July 2015
Point 38: Use	— Oak chips
Point 39: Use	— Potassium alginate
Type of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009	— Calcium sulphate	Only for “vino generoso” or vino generoso de licor