
Article 1 
Regulation (EC) No 1622/2000 is hereby amended as follows:

1.. The following Article 15a is inserted:
'
Article 15a 
The addition of dimethyldicarbonate provided for in point (zc) of paragraph 3 of Annex IV to Regulation (EC) No 1493/1999 may be carried out only within the limits laid down in Annex IV to this Regulation and where it meets the requirements of Annex IXa to this Regulation.'
2.. Annex IV is replaced by Annex I to this Regulation.
3.. Annex II to this Regulation is inserted as Annex IXa.
Article 2 
The following indent is added to the first subparagraph of Article 14(1) of Regulation (EC) No 884/2001:
'
— addition of dimethyldicarbonate (DMDC) to wine'.
Article 3 
This Regulation shall enter into force on the seventh day following its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 27 April 2006.
For the Commission
Mariann FISCHER BOEL
Member of the Commission
ANNEX I


‘ANNEX IV  Restrictions on the use of certain substances 
The maximum limits applying to the use of the substances referred to in Annex IV to Regulation (EC) No 1493/1999 in accordance with the conditions laid down therein are as follows:


Substances Use with fresh grapes, grape must, grape must in fermentation, grape must in fermentation obtained from raisined grapes, concentrated grape must and new wine still in fermentation Use with grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr
Preparations of yeast cell wall 40 g/hl 40 g/hl
Carbon dioxide  maximum content in wine thus treated: 2 g/l
L-ascorbic acid 250 mg/l 250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l
Citric acid  maximum content in wine thus treated: 1 g/l
Metatartaric acid  100 mg/l
Copper sulphate  1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l
Charcoal for oenological use 100 g dry weight per hl 100 g dry weight per hl
Nutritive salts: diammonium phosphate or ammonium sulphate 1 g/l (expressed in salt) 0,3 g/l (expressed in salt) for the preparation of sparkling wine
Ammonium sulphite or ammonium bisulphite 0,2 g/l (expressed in salt) 
Growth factors: thiamine in the form of thiamine hydrochloride 0,6 mg/l (expressed in thiamine) 0,6 mg/l (expressed in thiamine) for the preparation of sparkling wine
Polyvinylpolypyrrolidone 80 g/hl 80 g/hl
Calcium tartrate  200 g/hl
Calcium phytate  8 g/hl
Lysozyme 500 mg/l 500 mg/l
Dimethyldicarbonate  200 mg/l; residues not detectable in the wine placed on the market




ANNEX II


ANNEX IXa 
Dimethyldicarbonate may be added to wine for the following purpose: microbiological stabilisation of bottled wine containing fermentable sugar.


— Addition must be carried out only a short time prior to bottling.
— The treatment may only be applied to wine with a sugar content of not less than 5 g/l.
— The maximum dose is fixed in Annex IV to this Regulation and the product may not be detectable in the wine placed on the market.
— The product used must comply with the purity criteria laid down in Directive 96/77/EC.
— This treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.

