WorldWine Blog


Breaking news: The new EU regulations for organic wines are out

Officially, the new EU regulations concerning organic wines will only be notified in a couple of days. Up to this days there was no organic wine but only wine from organical (biological) viticulture, regardless of the oenological procedures operated in the cellar. With the new regulations, the European commission sets, for the first time, specific conditions for the winemaking which means that wines can be officially declared as organic in the future.


At first sight, the list of allowed helpers and ad-ons does not look very different from those allowed in conventional winemaking. Here is the complete list. We will try a evalutation of what is new and what is different as soon as possible.


Type of treatment in accordance with Annex I A to Regulation (EC) No 606/2009
Name of products or substancesSpecific 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 grammes 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 grammes per litre

(c) For all other wines, the maximum sulphur dioxide content applied fixed in accordance with Annex I.B of Regulation (EC) No 606/2009 on [at the 1 August 2010time of entry into force of this Regulation], 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 sulphateauthorised 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 sulphateOnly for "vino generoso" or "vino generoso de licor"
*) derived from organic raw material if available
**) for the individual yeast strains: if available, derived from organic raw material"


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