
Article 1 
Regulation (EC) No 606/2009 is amended as follows:

((1)) Annex I A is amended in accordance with the text in Annex I to this Regulation;
((2)) Annex I B is amended in accordance with the text in Annex II to this Regulation;
((3)) Annex II is amended in accordance with the text in Annex III to this Regulation;
((4)) Annex IV is amended in accordance with the text in Annex IV to this Regulation.
Article 2 
Regulation (EC) No 436/2009 is amended as follows:

((1)) Article 41(1) is amended as follows:

((a)) point (p) is replaced by the following:
'
((p)) treatment by electrodialysis or by cation exchanger to ensure the tartaric stabilisation of the wine or acidification by cation exchanger treatment;';
((b)) point (s) is replaced by the following:
'
((s)) correction of the alcohol content of wine;';
((c)) the following point (v) is added:
'
((v)) acidification or deacidification by electro-membrane treatment.';
((2)) Annex VI is amended in accordance with the text shown in Annex V to this Regulation.
Article 3 
This Regulation shall enter into force on the third day following that of 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, 19 February 2013.
For the Commission
The President
José Manuel BARROSO
ANNEX I

Annex I A to Regulation (EC) No 606/2009 is amended as follows:

((1)) the table is amended as follows:

((a)) in row 10:

((i)) in column 1, the following indent is added:
'
— yeast protein extracts.';
((ii)) in column 3, the following text is added:
‘For the treatment of musts of white wines and rosé wines the limit on the use of yeast protein extracts shall be 30 g/hl, and for the treatment of red wines it shall be 60 g/hl’;
((b)) in row 40, the oenological practice in column 1 is replaced by the following text:
‘Correction of the alcohol content of wine’;
((c)) the following rows are inserted:
'
48 Acidification by treatment with cation exchangers Conditions and limits laid down in points C and D of Annex XVa to Regulation (EC) No 1234/2007 and Articles 11 and 13 of this Regulation.Under the conditions set out in Appendix 15. 
49 Reduction in sugar content of musts through membrane coupling For the products defined in point 10 of Annex XIb to Regulation (EC) No 1234/2007, under the conditions stipulated in Appendix 16. 
50 Deacidification by electromembrane treatment Conditions and limits laid down in points C and D of Annex XVa to Regulation (EC) No 1234/2007 and Articles 11 and 13 of this Regulation.Under the conditions set out in Appendix 17. '
((2)) Appendix 10 is replaced by the following:

‘Appendix 10 
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)) The objectives may be achieved by separation techniques applied separately or in combination.
((2)) The wines treated must have no organoleptic faults and must be suitable for direct human consumption.
((3)) Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Annex XVa to Regulation (EC) No 1234/2007 has been applied to one of the wine products used in the preparation of the wine in question.
((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 subparagraph (a) of the second paragraph of point 1 of Annex XIb to Regulation (EC) No 1234/2007.
((5)) The treatment is to be carried out under the responsibility of an oenologist or qualified technician.
((6)) The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007.
((7)) The Member States may require this treatment to be notified in advance to the competent authorities.’;

((3)) in Appendix 14 the third and fourth indents are replaced by the following:
'
— The treatment is to be carried out under the responsibility of an oenologist or qualified technician. The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007.
— The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Commission Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.';
((4)) the following Appendices 15, 16 and 17 are added:
'
Appendix 15 
The aim of treatment with cation exchangers (“the treatment”) is to increase the titratable acidity and actual acidity (reduction in pH) by partial physical extraction of cations using a cation exchanger.

Requirements:


((1)) The treatment is to be carried out using cation exchange resins regenerated in the acid cycle.
((2)) The treatment must be limited to the elimination of excess cations.
((3)) To avoid the production of fractions of must or of wine, the treatment is to be performed continuously, with in-line incorporation of the treated products into the original products.
((4)) As an alternative, the resin could be directly incorporated into the tank, in the quantity required, then separated by any appropriate technical method.
((5)) All the operations are to be carried out under the responsibility of an oenologist or qualified technician.
((6)) The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007.
((7)) The cationic resins used must comply with the requirements of Regulation (EC) No 1935/2004, EU and national provisions adopted thereunder and the analytical requirements laid down in Appendix 4 to this Annex. Their use must not excessively modify the physico-chemical composition or the organoleptic characteristics of the must or wine and must comply with the limits set out in point 3 of the International Oenological Codex monograph “Cation-exchange resins” published by the OIV.

Appendix 16 
The aim of treatment to reduce sugar content (“the treatment”) is to remove sugar from a must by membrane coupling linking microfiltration or ultrafiltration to nanofiltration or reverse osmosis.

Requirements:


((1)) The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must.
((2)) The processes must allow the content of must constituents other than the sugars to be preserved.
((3)) The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them.
((4)) The treatment must not be used in conjunction with one of the enrichment operations provided for in Annex XVa to Regulation (EC) No 1234/2007.
((5)) The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought.
((6)) The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane’s cut-off threshold. This stage may be carried out by ultrafiltration.
((7)) The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis.
The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must.
((8)) The treatment must be carried out under the responsibility of an oenologist or qualified technician.
((9)) The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.

Appendix 17 
Electro-membrane treatment (“the treatment”) is a physical method for ionic must or wine extraction under the action of an electric field using anion-permeable membranes and bipolar membranes. Using anion-permeable membranes and bipolar membranes allows the reduction in titration acidity and actual acidity (increase in pH) to be controlled.

Requirements:


((1)) The anionic membranes must be arranged so as to allow only the extraction of anions and in particular of organic acids of must and wine.
((2)) The bipolar membranes must be impermeable to the anions and cations of must and wine.
((3)) The wine obtained from must or the acidified wine by this treatment must contain at least 1 g.l-1 of tartaric acid.
((4)) Deacidification by membrane and acidification are mutually exclusive.
((5)) The process is to be carried out under the responsibility of an oenologist or qualified technician.
((6)) The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007.
((7)) The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.
.'.

ANNEX II

In Annex I B to Regulation (EC) No 606/2009, point 2 of Part A is amended as follows:

((1)) in point (d), the following indent is added:
'
— wines from Italy of the “aleatico” type entitled to the protected designation of origin “Pergola” and the traditional expression “passito”;';
((2)) in point (e), the sixth indent is replaced by the following:
'
— wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as “Tokaji máslás”, “Tokaji fordítás”, “Tokaji aszúeszencia”, “Tokaji eszencia”, “Tokaji aszú” or “Töppedt szőlőből készült bor” or “Jégbor”,'.

ANNEX III

The third paragraph of point 10 of Part A of Annex II to Regulation (EC) No 606/2009 is replaced by the following:
'The use of carbon dioxide in the case of the process of transfer by counter-pressure is authorised under supervision and on condition that the inevitable gaseous exchanges with the carbon dioxide from the alcoholic fermentation of the cuvée do not increase the pressure of carbon dioxide contained in sparkling wines.'

ANNEX IV

In Annex IV to Regulation (EC) No 606/2009, points (a) to (e) of Part B are deleted.

ANNEX V

Figure 11 of point 1.4(b) of Part B of Annex VI to Regulation (EC) No 436/2009 is replaced by the following:
'11the alcohol content of the product has been corrected;'.
