# Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files, Division 6: Chemical and microbiological purity specifications:

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

Loss on drying
Less than 10 %
Heavy metals
Less than 30 ppm
Pb
Less than 10 ppm
As
Less than 2 ppm
Total coliforms
Absent
Salmonella spp
Absent in 25 g sample
Aerobic count
Less than 5 × 104 cells/g
Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered by the ‘Opinion on the use of urease prepared from Lactobacillus fermentum in wine production’ of the Scientific Committee for Food of 10 December 1998.

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Source: https://www.legislation.gov.uk/eur/2019/934/annex/I/division/6/division/1/division/6 (the official version)
Page: https://openlegislation.uk/eu-regulation-2019-934/annex-I/division-6/division-1/division-6
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.