Annex II

02018R0848-20241201 → 02018R0848-20250325

ANNEX II DETAILED PRODUCTION RULES REFERRED TO IN CHAPTER III Part I: Plant production rules In addition to the production rules laid down in Articles 9 to 12, the rules set out in this Part shall apply to organic plant production. 1. General requirements 1.1. … 17,852 unchanged words … 10, 11, 16 and 18, the rules laid down in this Part shall apply to the organic production of the products of the wine sector as referred to in point (l) of Article 1(2) of Regulation (EU) No 1308/2013. 1.2. Commission Delegated Regulations (EC) (EU) 2019/934 Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 606/2009 Commission Regulation (EC) No 606/2009 1308/2013 of 10 July 2009 laying down certain detailed rules for implementing the European Parliament and of the Council Regulation (EC) No 479/2008 as regards wine-growing areas where the categories alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, oenological practices the minimum percentage of alcohol for by-products and the applicable restrictions their disposal, and publication of OIV files (OJ L 193, 24.7.2009, 149, 7.6.2019, p. 1). 1, ELI: http://data.europa.eu/eli/reg_del/2019/934/oj). and (EC) (EU) 2019/33 Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 607/2009 Commission Regulation (EC) No 607/2009 1308/2013 of 14 July 2009 laying down certain detailed rules for the implementation European Parliament and of the Council Regulation (EC) No 479/2008 as regards protected applications for protection of designations of origin origin, geographical indications and geographical indications, traditional terms, terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation of certain wine sector products (OJ L 193, 24.7.2009, 9, 11.1.2019, p. 60). 2, ELI: http://data.europa.eu/eli/reg_del/2019/33/oj). shall apply, save as explicitly provided otherwise in this Part. 2. Use of certain products and substances 2.1. Products of the wine sector shall be produced from organic raw material. 2.2. Only products and substances authorised pursuant to in accordance with Article 24 for use in organic production may be used for the making of products of the wine sector, including during the oenological practices, processes and treatments, subject to the conditions and restrictions laid down in Regulation (EU) No 1308/2013 and Delegated Regulation (EC) No 606/2009, (EU) 2019/934, and in particular in Part A of Annex I A to the latter Regulation. 2.3. Operators shall keep records of the use of any product and substance used in the wine production and for cleaning and disinfection, including the date or dates on which each product was used, the name of the product, its active substances, and where applicable, the location of such use. 3. Oenological practices and restrictions 3.1. Without prejudice to Sections 1 and 2 of this Part and to specific prohibitions and restrictions provided for in points Sections 3.2, 3.3 and 3.4, only oenological practices, processes and treatments, including the restrictions provided for in Article 80 and Article 83(2) of Regulation (EU) No 1308/2013, in Article 3, Articles 5 to 9 and Articles 11 to 14 13 of Delegated Regulation (EC) No 606/2009, (EU) 2019/934, and in the Annexes to those Regulations used before 1 August 2010 shall be permitted. 3.2. The use of the following oenological practices, processes and treatments shall be prohibited: (a) partial concentration through cooling in accordance with point (c) of Section B.1 of Part I of Annex VIII to Regulation (EU) No 1308/2013; (b) elimination of sulphur dioxide by physical processes as referred to in accordance with point 8 entry 5 of Table 1 of Part A of Annex I A to Delegated Regulation (EC) No 606/2009; (EU) 2019/934; (c) electrodialysis treatment to ensure the tartaric stabilisation of the wine as referred to in accordance with point 36 entry 10 of Table 1 of Part A of Annex I A to Delegated Regulation (EC) No 606/2009; (EU) 2019/934; (d) partial dealcoholisation correction of the alcohol content of wine as referred to in accordance with point 40 entry 12 of Table 1 of Part A of Annex I A to Delegated Regulation (EC) No 606/2009; (EU) 2019/934; (e) treatment with cation exchangers to ensure the for tartaric stabilisation of the wine as referred to in accordance with point 43 entry 13 of Table 1 of Part A of Annex I A to Delegated Regulation (EC) No 606/2009. (EU) 2019/934. 3.3. The use of the following oenological practices, processes and treatments is permitted under the following conditions: (a) heat treatments as referred to in accordance with point entry 2 of Table 1 of Part A of Annex I A to Delegated Regulation (EC) No 606/2009, (EU) 2019/934, provided that the temperature does not exceed 75 °C; (b) centrifuging centrifugation and filtration with or without an inert filtering agent as referred to in accordance with point entry 3 of Table 1 of Part A of Annex I A to Delegated Regulation (EC) No 606/2009, (EU) 2019/934, provided that the size of the pores is not smaller than 0,2 micrometres; (c) partial vacuum evaporation as referred to in point (a) of Section E of Part I of Annex VIII to Regulation (EU) No 1308/2013, whether used on its own or in combination with distillation as referred in point (d) of this Section, provided that partial vacuum evaporation is used only for the production of de-alcoholised wine with an alcoholic strength by volume not exceeding 0,5 % vol. and that the temperature used does not exceed 75 °C and that the size of the pores for the filtration is not smaller than 0,2 micrometres; (d) distillation as referred to in point (c) of Section E of Part I of Annex VIII to Regulation (EU) No 1308/2013, whether used on its own or in combination with partial vacuum evaporation as referred in point (c) of this Section, provided that distillation is used only for the production of de-alcoholised wine with an alcoholic strength by volume not exceeding 0,5 % vol. and that it is used under vacuum and that the temperature used does not exceed 75 °C and that the size of the pores for the filtration is not smaller than 0,2 micrometres. 3.4. Any amendment introduced after 1 August 2010 concerning the oenological practices, processes and treatments provided for in Regulation (EC) (EU) No 1234/2007 1308/2013 or in Delegated Regulation (EC) No 606/2009 (EU) 2019/934 may apply to the organic production of wine only after those measures have been included as permitted in this Section and, if required, after an evaluation in accordance with Article 24 of this Regulation. Part VII: Yeast used as food or feed In addition to the general production rules laid down in Articles 9, 11, 16, 17 and 19, the rules laid down in this Part shall apply to the organic production of yeast used as food or feed. 1. General requirements 1.1. For the production of organic yeast, only organically produced substrates shall be used. However, until 31 December 2024, the addition of up to 5 % non-organic yeast extract or autolysate to the substrate (calculated in weight of dry matter) is allowed for the production of organic yeast where operators are unable to obtain yeast extract or autolysate from organic production. 1.2. Organic yeast shall not be present in organic food or feed together with non-organic yeast. 1.3. The following products and substances may be used in the production, confection and formulation of organic yeast: (a) processing aids authorised pursuant to Article 24 for use in organic production; (b) products and substances referred to in points (a), (b) and (e) of point 2.2.2 of Part IV. 1.4. Only the products for cleaning and disinfection authorised pursuant to Article 24 for use in processing shall be used for that purpose. 1.5. Operators shall keep records of any product and substance used for yeast production and for cleaning and disinfection, including the date or dates on which each product was used, the name of the product, its active substances, and the location of such use.