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Organic Wine Carta – Minimum requirements for organic wine-making
September 2010
Products, substances and techniques AUTHORIZED
for use or addition in organic products of the wine sector referred to in Article 29c.
The following tables have been elaborated from the last EU Commission proposal regulation on organic wine-making (December 2009).
All agricultural ingredients must be from organic farming when available.
Type of treatment in accordance
with Annex I A to Regulation
(EC) No 606/2009
Point 1: Use for aeration or
Name of authorized products,
substances or techniques
- Gaseous oxygen
Specific conditions and restrictions within the limits and
conditions set out in Regulation (EC) No 1234/2007 and
Regulation (EC) No 606/2009
EN updated 6 th of September 2010 EN
Comments and propositions on
amendment of the positive list
(for the future, not for 2010)
oxygenation
Point 2: Heat treatments The temperature cannot exceed 65°C. To discuss if it is acceptable to allow
temperatures until 75°C, but only on wines,
that means to allow flash-pasteurization
Point 3: centrifugation and
filtration
Point 3: centrifugation and
filtration
Point 4: Use in order to create an
inert atmosphere and to handle
the product shielded from the air
Points 5 (yeasts), 15 (lees) and 21
(yeasts cell walls):
Use
Point 6: Use
Point 7: Use
- Perlite
- Cellulose
- Diatomaceous earth
- Filtration Pore > or equal to 0,2µm
- Nitrogen
- Carbon dioxide
- Yeasts*
- Di-ammonium phosphate
- Thiamine hydrochloride
- Sulphur dioxide,
- Potassium bisulphite, potassium
meta-bisulphite
Point 9: Use - Charcoal for oenological use
Point 10: Clarification - Edible gelatine*
- Plant proteins from wheat or peas*
- Isinglass*
The maximum sulphur dioxide content, expressed in
milligrams per litre (mg/l), shall not exceed:
a) 100 mg/l for red wine as referred to in Point 1(a) of Part
A of Annex I.B of Regulation (EC) No 606/2009.
b) 150 mg/l for white and rosé wine as referred to in Point
1(b) of Part A of Annex I.B of Regulation (EC) No
606/2009.
c) for all other wine categories, the amount fixed in Annex
I.B of Regulation (EC) No 606/2009, at the time of entry
into force of this Regulation reduced by 30 mg/l.
To discuss if to allow ammonium sulphate
too
To discuss if it is necessary to allow
10mg/l/year up to 20mg/l (during two years)
of SO2 more for long storage dry red wines
To discuss if it is advisable to prohibit
gelatine
To discuss if it is advisable to allow

Point 12: Use for acidification
purposes
Point 13: Use for de-acidification
purposes
- Egg white albumin*
- Tannins*
- Casein
- Potassium caseinate
- Silicon dioxide
- Bentonite
- Pectolytic enzymes
- Lactic acid
- L(+)Tartaric acid
- 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 20: Use - Ions exchange resins Only with grape must intended for the manufacture of
rectified concentrated grape must under the conditions set
out in Appendix 4
Point 22: Use for bubbling - Nitrogen
Point 23: Addition - Carbon dioxide
betaglucanase enzyms
To discuss if tit is advisable to prohibit lactic
acid
Point 24: Addition for wine - Citric acid
stabilisation purposes
Point 25: Addition - Tannins*
Point 27: Addition - Metatartaric acid To discuss if it is advisable to prohibit
metatartaric acid and allow mannoproteins
(which are naturally present in wine unlike
metatartaric acid)
Point 28: Use - Acacia gum* (= gum arabic)
Point 30: Use - Potassium bitartrate
Point 31: Use - Cupric citrate
Point 31: Use - Copper sulphate authorised until 31 December 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
Type of treatment in accordance
with Annex XVa of Reg CE
491/2009 amending Reg(EC) No
1234/2007
- Calcium sulphate Only for "vino generoso" or "vino generoso de licor"
- Reverse osmosis “The increase in natural alcoholic strength by volume
provided for in point A shall only be effected: […] in
respect of grape must, by adding sucrose, concentrated
grape must or rectified concentrated grape must, or by
partial concentration, including reverse osmosis”
*) derived from organic raw material by preference Techniques Products ands substances
EN updated 6 th of September 2010 EN

Specific arrangements for the vintage 2010
For the Vintage 2010, because of the lack of time to adapt the existing national standard, in some case, derogation could be given for the use of
substances not listed in the last Commission proposal and considered as equivalent to authorized substances. That he case for ammonium
sulphate which can be considered as equivalent to di-ammonium phosphate.
Derogation for the use of betaglucanases enzymes, yeasts mannoproteins and flash-pasteurization on wines could be given in case of
necessity recognized by the certification body only for 2010 and only if previously, used private standards allow it. In winter 2010-2011 the
contents of the Charta will be reviewed by the participating organizations.
Products, substances and techniques PROHIBITED for use or addition in organic products of the wine sector
Type of treatment in accordance with
Annex I A to Regulation (EC) No 606/2009
Name of prohibited products, substances or techniques
Comments and propositions on amendment
(for the future, not for 2010)
Point 2 : heat treatment Flash-detente and flash-pasteurization. To discuss if it is advisable to allow flash-pasteurization on
wines (temperature until 75°C)
Point 3: centrifugation and filtration Ultra-filtration and nano-filtration (pore< 0,2µm)
Point 6 : use
Ammonium bisulphite and ammonium sulphate to encourage
yeast development
Point 8 : Elimination of sulphur dioxide by physical processes
Point 10 : clarification
Betaglucanases enzymes
Kaolin
Point 11: use Sorbic acid/ potassium sorbate
Point 12 : use L-malic acid / D,L-malic acid
Point 13 : use Calcium tartrate
Point 16: use Polyvinylpolypyrrolidone (PVPP)
To discuss if it is advisable to allow ammonium sulphate
To discuss if it is advisable to allow betaglucanases enzymes
Point 18 : use Lysozyme To discuss if it is advisable to allow lysozyme
Point 22 : use Argon
Point 26
The treatment:
- of white and rosé wines with potassium ferrocyanide,
- of red wines with potassium ferrocyanide or with calcium
phytate
Point 29 : use Use of DL tartaric acid, also called racemic acid, or of its neutral
EN updated 6 th of September 2010 EN

salt of potassium, for precipitating excess calcium
Point 32 : addition
Addition of caramel within the meaning of Directive 94/36/EC of
the European Parliament and of the Council of 30 June 1994 on
colours for use in foodstuffs (4), to reinforce the colour
Point 33 : use
Discs of pure paraffin impregnated with allyl isothiocyanate to
create a sterile atmosphere
Point 34 : addition
Dimethyldicarbonate (DMDC) to wine for microbiological
stabilisation
Point 35 : addition
Yeast mannoproteins to ensure the tartaric and protein
stabilisation of wines
Point 36
Electrodialysis treatment to ensure the tartaric stabilisation of the
wine
Point 37 : use Urease to reduce the level of urea in the wine
Point 39 : use Calcium alginates
Point 40 Partial de-alcoholisation of wine
Point 41 : use
Point 42 : addition
Point 43
Type of treatment in accordance with
Annex XVa of Reg CE 491/2009 amending
Reg(EC) No 1234/2007
Techniques
Products ands substances
Polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP)
copolymers in order to reduce the copper, iron and heavy metal
content
Carboxymethylcellulose (cellulose gums) to ensure tartaric
stabilisation
Treatment with cation exchangers to ensure the tartaric
stabilisation of the wine
Partial concentration through cooling
EN updated 6 th of September 2010 EN