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Annex I

as referred to in Article 5

  1. CANADA

    List of oenological practices (including additives and processes) authorised for wines originating in Canada with the following prescriptions and under the conditions laid down in the rules of one of the competent bodies listed in Annex VI:

    1. yeast
    2. concentrated grape juice,
    3. sugars, excluding isoglucose, to increase the natural alcoholic strength of grapes, grape must or wine,
    4. yeast foods (ammonium phosphate, monobasic, ammonium dibasic, ammonium sulphate, potassium phosphate dibasic, potassium phosphate monobasic),
    5. calcium sulphate in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0,2 per cent weight by volume calculated as potassium sulphate,
    6. calcium carbonate in such quantity that the content of tartaric acid in the finished wine shall not be less than 0,15 per cent weight by volume,
    7. sulphurous acid, including salts thereof,
    8. tartaric or citric acid,
    9. amylase and pectinase,
    10. ascorbic or erythorbic acid or salts thereof. For erythorbic acid, the amount added shall not exceed 100mg/l,
    11. dimethylpolysiloxane as an anti-foaming agent, not exceeding 10 ppm in finished wine,
    12. any of the following fining agents: activated carbon, agar-agar, albumin, casein, clay diatomaceous earth, gelatine, isinglass, potassium ferrocyanide, tannic acid, and white of egg,
    13. caramel, only permitted in fortified wines,
    14. brandy, fruit spirit or alcohol derived from alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume, only permitted in fortified wines,
    15. carbon dioxide, oxygen, ozone or argon,
    16. sorbic acid or salts thereof, not exceeding 200 parts per million calculated as sorbic acid,
    17. fumaric acid, not exceeding 2,4 g/l in finished wine,
    18. lactic acid,
    19. malic acid,
    20. metatartaric acid (level of use ,01%),
    21. potassium citrate,
    22. potassium acid tartrate (level of use 0,42%),
    23. polyvinylpolypyrrlidone and silicon dioxide (amount not to exceed 2 ppm in finished product),
    24. acacia gum,
    25. copper sulphate (0,001%, level of copper resulting in 0,0001% in finished product),
    26. malolactic bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus,
    27. potassium carbonate,
    28. potassium bicarbonate,
    29. nitrogen,
    30. oak pieces, chips or particles as processing aids which are filtered out of the wine before bottling,
    31. prior to final filtration wine may be treated with a strongly acid cation exchange resin in the sodium ion form for the tartaric stabilisation of wine,
    32. centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated,
    33. partial concentration by physical processes, including reverse osmosis, to increase the natural alcoholic strength of grape must or wine.

  2. COMMUNITY

    List of oenological practices and processes authorised for wines originating in the Community with the following prescriptions and under the conditions laid down in Community rules:

    1. aeration with oxygen or bubbling using argon or nitrogen,
    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:
      1. addition of:
        • diammonium phosphate or ammonium sulphate
        • ammonium sulphite or ammonium bisulphite
      2. 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 g/l,
    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,
      • pectinase,
      • 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) of white musts or white wines,
    21. treatment of:
      • white wines and rosé 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 or Arabic gum 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 or calcium tartrate 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 psr,
    30. use of Aleppo pine resin to produce "retsina" table wine, which may only be produced in the geographical territory of Greece, under the conditions laid down in Community rules,
    31. addition of lysozyme,
    32. electrodialysis to guarantee tartaric stabilisation of the wine,
    33. use of urease to reduce the urea content in the wine,
    34. addition of grape must or rectified concentrated grape must for sweetening of wine,
    35. partial concentration by physical processes, including reverse osmosis, to increase the natural alcoholic strength of grape must or wine,
    36. addition of sucrose, concentrated grape must or rectified concentrated grape must to increase the natural alcoholic strength of grapes, grape must or wine,
    37. addition of wine or dried grape distillate or of neutral alcohol of vinous origin for the manufacture of liqueur wines.

Annex II

referred to in Article 5

A. CANADA

Pursuant to Article 5 of this Agreement, the Community shall authorise the import and the marketing in its territory of wines originating in Canada, meeting the following compositional and other product specifications:

The limits for the following parameters are fixed as follows:

  1. Alcoholic strength:
    1. not less than 8,5% and not more than 24% actual alcoholic strength by volume except certain wines having a high residual sugar content without having undergone any enrichment for which the actual alcoholic strength may be less than 8,5% but not less than 4,5%;
    2. not more than 20% total alcoholic strength by volume, except for specific wines having a high residual sugar content without having undergone any enrichment, for which the total alcoholic strength may exceed the limit of 20% and are entitled to the descriptions:
      1. "Icewine",
      2. "Vin du curé",
      3. "Special select late harvest wine",
      4. "Select late harvest wine",
      5. "Late harvest wine",
      6. "Winter harvest wine",
      7. "Autumn harvest wine";
    3. for fortified wine, not less than 15% and not more than 24% actual alcoholic strength by volume.
  2. Volatile acidity:
    1. for wines other than those referred to in (b), not more than 1,3 g/l (21,7 meq/l), expressed as acetic acid;
    2. for the following specific wines:
      1. 1,5 g/l (25 meq/l) for wines entitled to the description "Late harvest wine",
      2. 1,8 g/l (30 meq/l) for wines entitled to the descriptions "Autumn harvest wine", "Select late harvest wine" and "Special select late harvest wine",
      3. 2,1 g/l (35 meq/l) for wines entitled to the descriptions "Icewine", "Winter harvest wine" and "Vin du curé".
  3. Total sulphur dioxide:
    1. 200 ppm in wines (including sparkling wines) having not more than 5 g/l residual sugar;
    2. 250 ppm in wines (including sparkling wines) having more than 5 g/l residual sugar;
    3. 400 ppm in wines entitled to the descriptions:
      1. "Late harvest wine",
      2. "Icewine",
      3. "Special select late harvest wine",
      4. "Select late harvest wine",
      5. "Vin du curé",
      6. "Winter harvest wine",
      7. "Autumn harvest wine".
  4. Acidity
    1. acidification shall not exceed 4 g/l expressed as tartaric acid;
    2. total acidity: not less than 3,5 g/l expressed as tartaric acid.
  5. Increase in natural alcoholic strength: may not exceed 3,5% alcohol by volume. In years where climatic conditions have been exceptionally unfavourable, the limits on increase in alcoholic strength may be exceeded by a maximum of 1% alcohol by volume.
  6. The addition of water: prohibited, except where required by specific technical necessity.

B. COMMUNITY

Pursuant to Article 5 of this Agreement, Canada shall authorise the import and the marketing on its territory of wines originating in the Community, meeting the following compositional and other product specifications:

  1. For wines other than those referred to in point 2, the limits for the following parameters are fixed as follows:
    1. 1.1. Alcoholic strength:
      1. not less than 8,5% and not more than 20% actual alcoholic strength by volume except certain quality wines psr having a high residual sugar content without having undergone any enrichment for which the actual alcoholic strength may be less than 8,5% but not less than 4,%;
      2. not more than 20% total alcoholic strength by volume, except for certain wines having a high residual sugar content without having undergone any enrichment for which the total alcoholic strength may exceed the limit of 20%.
    2. 1.2. Volatile acidity:
      1. for wines other than those referred to in (b), not more than 1,20g/l (20 meq/l), expressed as acetic acid;
      2. for the following specific wines:
        1. for wines originating in Germany:
          1. 1,8 g/l (30 meq/l) for quality wines psr entitled to the description "Eiswein" or "Beerenauslese",
          2. 2,1 g/l (35 meq/l) for quality wines psr entitled to the description "Trockenbeerenauslese",
        2. or certain wines originating in France, Italy and the United Kingdom, as laid down in Community rules: 1,5 g/l (25 meq/l),
        3. for wines originating in Austria:
          1. 1,8 g/l (30 meq/l) for quality wines psr entitled to the description "Beerenauslese" or "Eiswein",
          2. 2,4 g/l (35 meq/l) litre for quality wines psr entitled to the descriptions "Ausbruch", "Trockenbeerenauslese" or "Strohwein".
    3. 1.3. Total acidity: not less than 3,5 g/l, expressed as tartaric acid.
    4. 1.4. Total sulphur dioxide:
      1. for wines other than those referred to in (b), (c), (d) and (e):
        • red wines: not more than 160 mg/l. If the residual sugar content exceeds 5 g/l, the maximum limit shall not exceed 210 mg/l,
        • white wines: not more than 210 mg/l. If the residual sugar content exceeds 5 g/l, the maximum limit shall not exceed 260 mg/l;
      2. for sparkling wines: not more than 235 mg/l;
      3. not more than 300 mg/l for certain wines with a residual sugar content exceeding 5 g/l, as laid down in Community rules;
      4. Not more than 350 mg/l for wines entitled to the description "Auslese" when the residual sugar content exceeds 5 g/l;
      5. Not more than 400 mg/l for the following wines with a residual sugar content exceeding 5 g/l:
        1. quality wines psr entitled to the descriptions "Ausbruch", "Ausbruchwein", "Beerenauslese", "Trockenbeeren-auslese" or "Eiswein",
        2. the following quality white wines psr:
          • Sauternes, Barsac, Cadillac, Cérons, Loupiac, Sainte-Croix-du-Mont, Monbazillac, Bonnezeaux, Quarts de Chaume, Coteaux du Layon, Coteaux de l'Aubance, Anjou-Coteaux de la Loire, Coteaux de Saumur, Graves Supérieures, Jurançon, Pacherenc de Vic Bihl, Alsace and Alsace grand cru, described by the terms "vendanges tardives" or "sélection de grains nobles",
        3. the following sweet quality wines psr produced from overripe grapes and sweet quality wines psr produced from raisined grapes originating in Greece with a residual sugar content, expressed as invert sugar, of not less than 45 g/l and entitled to one of the following designations of origin: Samos, Rhodes, Patras, Rio Patron, Kephalonia, Limnos, Sitia, Santorini, Nemea, Daphnes.
  2. For liqueur wines, the limits for the following parameters are fixed as follows:
    1. 2.1. Alcoholic strength: not less than 15% and not more than 22% actual alcoholic strength by volume.
    2. 2.2. Total sulphur dioxide: not more than 150 mg/l. If the residual sugar contents exceeds 5 g/l, the maximum limit shall not exceed 200 mg/l.
  3. The addition of water: prohibited, except where required by specific technical necessity.

C. ANALYSIS METHODS

The Contracting Parties agree that the methods of analysis recognised as reference methods by the International Vine and Wine Office (OIV) and published by that Office or the methods of analysis of AOAC International, shall prevail as reference methods for the determination of the analytical composition of the wine in the context of control operations.



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