Division Requirements for treatment to correct the alcohol content of wines

The aim of treatment to correct alcohol content (‘the treatment’) is to reduce excessive levels of ethanol in wine in order to improve the balance of flavour.

Requirements:

1. (1)

   The objectives may be achieved by separation techniques applied separately or in combination.

2. (2)

   The wines treated must have no organoleptic faults and must be suitable for direct human consumption.

3. (3)

   Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Part I of Annex VIII to Regulation (EU) No 1308/2013 has been applied to one of the wine products used in the preparation of the wine in question.

4. (4)

   The alcohol content may be reduced by a maximum of 20 % and the total alcoholic strength by volume of the final product must comply with that defined in point (a) of the second paragraph of point (1) of Part II of Annex VII to Regulation (EU) No 1308/2013.

5. (5)

   The treatment is to be carried out under the responsibility of an oenologist or qualified technician.

6. (6)

   The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

7. (7)

   F1The oenologist or qualified technician must notify the appropriate authority prior to any treatment.