(referred
to in Article 5)
1.
List of oenological practices and processes authorised for wines originating
in the Republic of South Africa with the following prescriptions or, in their
absence, under the conditions laid down in South African rules:
(1)
Aeration with argon, nitrogen or oxygen
(2)
Heat treatment
(3)
Use of fresh, sound and undiluted yeast from recently completed
fermentation
(4)Centrifuging
and filtration with or without filtering agents on condition that no undesirable
residue is left in the end product
(5)
Use of yeasts for wine production
(6)
Use of preparations of yeast cell walls
(7)
Addition of polyvinylpolypyrrolidone
(8)
Use of lactic acid bacteria
(9)
Addition of ammonium phosphate and di-ammonium phosphate
(10)
Addition of ammonium sulphate
(11)
Addition of ammonium sulphite or ammonium bisulphite
(12)
Addition of thiamin hydrochloride
(13)
Use of carbon dioxide, argon or nitrogen to create an inert atmosphere
and to protect against oxidation
(14)
Addition of potassium bisulphite or potassium meta-bisulphite
(15)
Addition of sulphur dioxide
(16)
Addition of sodium meta-bisulphite
(17)
Addition of potassium sorbate and sorbic acid
(18)
Addition of ascorbic acid
(19)
Addition of tartaric acid, malic acid and citric acid for acidification
purposes, provided that the initial acidity content is not raised by more than 4
grams per litre, expressed as tartaric acid
(20)
Addition of potassium tartrate and potassium-bitartrate
(21)
Addition of potassium carbonate
(22)
Addition of calcium carbonate
(23)
Addition of sodium carbonate
(24)
Addition of potassium bicarbonate
(25)
Clarification by means of one or more of the following substances:
edible gelatine
bentonite
isinglass
casein and potassium caseinate
egg albumin, milk albumin
kaolin
pectolytic enzymes
silicon dioxide
tannin
enzymatic preparations of betaglucanase.
(26)
Addition of tannin
(27)
Treatment with charcoal (activated carbon)
(28)
Use of wood shavings
(29)
Addition of potassium ferrocyanide provided that after the
treatment the wine must be analysed and test free of any cyanides and cyanates
(30)
Addition of acacia or arabic gum only after completion of
alcoholic fermentation
(31)
Addition of potassium, sodium and calcium alginate for bottle
fermented sparkling wine
(32)
Addition of copper sulphate
(33)
Addition of caramel only for liqueur wine
(34)
Addition of wine or dried grape distillate or of neutral alcohol of
vinous origin for the manufacture of liqueur wines
(35)
Addition of grape must or rectified concentrated grape must for
the sweetening of wine
(36)
Addition of calcium hydroxide
(37)
Addition of sodium hydroxide
(38)
Addition of lysozyme
(39)
Electrodialysis to guarantee tartaric stabilisation of the wine
(40)
Use of urease to reduce the urea content in the wine
2.
List of oenological practices and processes authorised for wines
originating in the Community with the following prescriptions or, in their
absence, under the conditions laid down in Community rules:
(1)
Aeration or bubbling using argon, nitrogen or oxygen
(2)
Heat treatment
(3)
Use in dry wines of fresh lees which are sound and undiluted and contain
yeasts resulting from the recent vinification of dry wine
(4)
Centrifuging and filtration, with or without an inert filtering agent, on
condition that no undesirable residue is left in the products so treated
(5)
Use of yeasts for wine
production
(6)
Use of preparations of yeast cell wall
(7)
Use of polyvinylpolypyrrolidone
(8)
Use of lactic acid bacteria in a vinous suspension
(9)
Addition of one or more of the following substances to encourage the
growth of yeasts:
(i)
addition of:
diammonium phosphate or ammonium sulphate
ammonium sulphite or ammonium bisulphite
(ii)
addition of thiamin hydrochloride
(10)
Use of carbon dioxide, argon or nitrogen, either alone or combined,
solely in order to create an inert atmosphere and to handle the product shielded
from the air
(11)
Addition of carbon dioxide
(12)
Use of sulphur dioxide, potassium bisulphite or potassium metabisulphite,
which may also be called potassium disulphite or potassium pyrosulphite
(13)
Addition of sorbic acid or potassium sorbate
(14)
Addition of L-ascorbic acid
(15)
Addition of citric acid for wine stabilisation purposes, provided that
the final content in the treated wine does not exceed 1 gram per litre
(16)
Use of tartaric acid for acidification purposes, provided that the
initial acidity content is not raised by more than 2,5 g/l expressed as tartaric
acid
(17)
Use of one or more of the following substances for deacidification
purposes:
neutral potassium tartrate
potassium bicarbonate
calcium carbonate, which may contain small quantities of the double
calcium salt of L (+) tartaric and L (-) malic acids
a homogenous preparation of tartaric acid and calcium carbonate in
equivalent proportions and finely pulverised
calcium tartrate or tartaric acid
(18)
Clarification by means of one or more of the following substances for
oenological use:
edible gelatine
bentonite
isinglass
casein and potassium caseinate
egg albumin, milk albumin
kaolin
pectolytic enzymes
silicon dioxide as a gel or colloidal solution
tannin
enzymatic preparations of betaglucanase
(19)
Addition of tannin
(20)
Treatment with charcoal for
oenological use (activated carbon)
(21)
Treatment of:
white wines and rosι wines, with potassium ferrocyanide
red wines, with potassium ferrocyanide or with calcium phytate,
provided
that the wine so treated contains residual iron
(22)
Addition of metatartaric acid
(23)
Use of acacia after completion of fermentation
(24)
Use of DL-tartaric acid, also called racemic acid, or of its neutral salt
of potassium for precipitating excess calcium
(25)
Use for the manufacture of sparkling wines obtained by fermentation in
bottle and with the lees separated by disgorging:
of calcium alginate, or
of potassium alginate
(26)
Use of copper sulphate
(27)
Addition of potassium bitartrate to assist the precipitation of tartar
(28)
Addition of caramel to reinforce the colour of liqueur wines
(29)
Use of calcium sulphate for the production of certain quality liqueur
wines p.s.r.
(30)
Addition of lysozyme
(31)
Addition of wine or dried grape distillate or of neutral alcohol of
vinous origin for the manufacture of liqueur wines
(32)
Addition of sucrose, concentrated grape must or rectified concentrated
grape must to increase the natural alcoholic strength of grapes, grape must or
wine
(33)
Addition of grape must or rectified concentrated grape must for
sweetening of wine
(34)
Partial concentration by physical processes, including reverse osmosis,
to increase the natural alcoholic strength of grape must or wine
(35) Electrodialysis to guarantee tartaric stabilisation of the wine
(36) Use of urease to reduce the urea content in the wine.