# Commission Implementing Regulation (EU) No 203/2012 of 8 March 2012 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007, as regards detailed rules on organic wine, Annex

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

‘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
—
Yeasts
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 gelatine
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

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Source: https://www.legislation.gov.uk/eur/2012/203/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-203/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.