Annex III

‘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 Inactivated yeast, autolysates of yeast and yeast hulls
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 Potato proteins Yeast protein extracts Casein Chitosan derived from Aspergillus niger 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
Point 35: Use	Yeast mannoproteins
Point 38: Use	Oak chips
Point 39: Use	Potassium alginate
Point 44: Use	Chitosan derived from Aspergillus niger
Point 51: Use	Inactivated yeast
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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