{
  "url": "https://openlegislation.uk/eu-regulation-2017-670/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-670/annex.json",
  "legislation": "eur/2017/670",
  "legislation_title": "Commission Delegated Regulation (EU) 2017/670 of 31 January 2017 supplementing Regulation (EU) No 251/2014 of the European Parliament and of the Council as regards the authorised production processes for obtaining aromatised wine products",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-670",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": "List of authorised production processes referred to in Article 4(2) of Regulation (EU) No 251/2014",
  "text": "Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (OJ L 193, 24.7.2009, p. 1).\nNo\nProduction Process\nPurpose\nConditions of use\nRequirements\n1\nAcidification and deacidification\nTo increase or decrease titration acidity and real acidity (decrease or increase of pH), in order to provide specific organoleptic characteristics and increase stability.\nElectromembrane treatment\nTreatment with cation exchangers\nFor the electro-membrane treatment for acidification, the requirements set out in Appendix 14 to Commission Regulation (EC) No 606/2009 apply mutatis mutandis.\nFor the electro-membrane treatment for deacidification, the requirements set out in Appendix 17 to Regulation (EC) No 606/2009 apply mutatis mutandis.\nFor the use of cation exchangers, the requirements set out in Appendix 15 to Regulation (EC) No 606/2009 apply mutatis mutandis.\n2\nFiltration and centrifugation\nTo obtain:\ntransparency of the products\nbiological stability by the elimination of micro-organisms\nchemical stability.\nFlow of aromatised wines products through filters that trap suspended particles, substances in solution in colloid state.\nFiltration can be performed with or without inert filtering agent, with organic or mineral membranes, including semi-permeable membranes.\n3\nCorrection of the colour and taste\nTo adjust the colour of the product.\nTo provide specific organoleptic characteristics to the product.\nTreatment with oenological charcoal.\nTreatment by polyvinylpolypyrrolidone.\nCharcoal: maximum 200 g/hl\nPolyvinylpolypyrrolidone: Maximum 80 g/hl\n4\nIncrease of the alcohol content\nTo increase the alcoholic strength\nWater removal by:\nsubstractive enrichment techniques as reverse osmosis;\ncryoconcentration by means of freezing and removal of ice thus formed.\nRefermentation by the addition of fermentable sugars among those referred to in Annex I(2) to Regulation (EU) No 251/2014 and subsequent fermentation by means of selected yeasts.\n5\nDecrease of the alcohol content\nTo reduce of the alcoholic strength\nSeparation of ethanol by using physical separation techniques.\nThe aromatized wine products treated must have no organoleptic defaults and must be suitable for direct human consumption.\nReduction of alcohol in aromatized wine product cannot be carried out if one of the following operations took place during the preparation of the aromatized wine product:\naddition of alcohol\nconcentration\nrefermentation\n6\nTartaric stabilization\nTo obtain tartaric stability with regard to potassium hydrogen tartrate, calcium tartrate and other calcium salts.\nElectrodialysis treatment\nTreatment by cation exchanger, during which the base wine flows through a column filled with polymeric resin reacting as undissolvable polyectrolyte and whose cations can be exchanged with cations of the surrounding environment.\nCooling, by keeping products at a reduced temperature\nFor the electrodialysis treatment, the requirements set out in Appendix 7 to Regulation (EC) No 606/2009 apply mutatis mutandis.\nFor the use of cation exchangers, the requirements set out in Appendix 12 to Regulation (EC) No 606/2009 apply mutatis mutandis.\n7\nBlending\nTo adjust the final organoleptic profile of aromatised wine products\nBlending of different products of the wine sector, as referred to in points 2(a), 3(a) and 4(a) of Article 3 of Regulation (EU) No 251/2014.\n8\nPreservation by heat\nTo preserve the product by securing microbiological stability.\nHeat treatments, including pasteurization. Heating to a temperature necessary to remove yeasts and bacteria.\n9\nClarification\nTo remove insoluble components\nUse of the following processing aids:\nedible gelatine\nplant proteins from wheat and peas\nisinglass\ncasein and potassium caseinates\negg albumin\nbentonite\nsilicon dioxide as a gel or colloidal solution",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (OJ L 193, 24.7.2009, p. 1)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2017/670/annex",
    "retrieved_at": "2026-11-01T14:45:00.051519+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."
}