SR 817.022.12 Regulation of the FDFA of 16 December 2016 on beverages – Goose liquor

No.

Oenological procedures

Conditions of use

Limits for the application

1.

Aeration or oxygenation with gaseous oxygen

Second

thermal treatment

Third

Centrifugation and filtration, with or without inert filter aids

The possible use of an excipient must not leave undesirable residues in the treated product.

4th

Use of carbon dioxide, argon or nitrogen, also mixed, so that an inert atmosphere is produced and the product is treated protected from air

5th

Use of wine yeasts, dry or in wine suspension

Only for fresh grapes, grape must, partially fermented grape must, partially fermented grape must from dried grapes, concentrated grape must, young wine and at the second alcoholic fermentation of all categories of sparkling wine

6th

Use of one or more of the following substances to promote yeast formation, possibly supplemented by an inert support of microcrystalline cellulose:

Within the limits set by European legislation

Addition of diammonium phosphate or ammonium sulfate

Only for fresh grapes, grape must, partially fermented grape must, partially fermented grape must from dried grapes, concentrated grape must, young wine and at the second alcoholic fermentation of all categories of sparkling wine

Use up to a limit of 1 g / l (expressed as salts)1 or 0.3 g / l in the second fermentation of sparkling wine

Addition of ammonium bisulfite

Only for fresh grapes, grape must, partially fermented grape must, partially fermented grape must from dried grapes, concentrated grape must and young wine

Use up to a limit of 0.2 g / l (expressed as salts)2 and within the limits set out in point 7

Addition of thiaminium dichlorohydrate

Only for fresh grapes, grape must, partially fermented grape must, partially fermented grape must from dried grapes, concentrated grape must, young wine and at the second alcoholic fermentation of all categories of sparkling wine

Use up to a limit of 0.6 mg / l (expressed as thiaminium) for each treatment

Addition of yeast autolysate

Only for fresh grapes, grape must, partially fermented grape must, partially fermented grape must from dried grapes, concentrated grape must and young wine

7th

Use of sulfur dioxide (SO2), Potassium bisulfite or potassium metabisulfite (potassium bisulfite or potassium pyrosulfite), potassium bisulfite, calcium bisulfite, calcium sulfite, sodium bisulfite, sodium bisulfite, sodium sulfite

The limit values ​​(maximum levels in the product placed on the market) are set out in Annex 9.

8th.

Desulfurization by physical processes

Only for fresh grapes, grape must, partially fermented grape must, partially fermented grape must from dried grapes, concentrated grape must, rectified concentrated grape must and young wine

9th

Treatment with oenological charcoal (activated carbon)

Only for grape must, young wine, rectified concentrated grape must and white wine

Use up to a limit of 100 g dry preparation per hl

10th

Clarification by one or more of the following oenological substances specified in the Oenological Codex of the International Organization of Vine and Wine:

gelatine
Proteins of plant origin from wheat, peas or potatoes
isinglass
Casein and potassium caseinates
ovalbumin
bentonite
Silica in the form of gel or colloidal solution
kaolin
tannin
out Aspergillus niger Chitosan won
out Apergillus niger recovered chitin glucan
Hefeproteinextrakte

For the treatment of wine, the limit of use of chitosan is 100 g / hl.

For the treatment of wine, the limit of use of chitin-glucan is 100 g / hl.

11th

Use of sorbic acid in the form of potassium sorbate

Maximum amount of sorbic acid in the treated product placed on the market: 200 mg / l

12th

Use of one or more of the following substances for deacidification:

neutral potassium tartrate
potassium bicarbonate
Calcium carbonate, optionally with small amounts of the double calcium salt of L (+) – tartaric acid and L (-) malic acid
calcium tartrate
L (+) – tartaric acid
a homogeneous preparation of tartaric acid and calcium carbonate in equal parts, finely ground

A deacidification can be subjected to fresh grapes, grape must, partially fermented grape must, young wine and wine.

L (+) tartaric acid must be of agricultural origin, obtained in particular from grapevine products.

The deacidification of wine may only be carried out up to a maximum of 1 g / l expressed in tartaric acid.

For the concentration of certain grape must may be partially deacidified.

13th

Use of Heferindenzubereitungen

Use up to a limit of 40 g / hl

14th

Use of polyvinylpolypyrrolidone

Use up to a limit of 80 g / hl

15th

Use of lactic acid bacteria

16th

Addition of lysozyme

Use up to a limit of 500 mg / l (if added to grape must and to wine, the cumulative quantity may not exceed 500 mg / l)

17th

Addition of L-ascorbic acid

Maximum quantity in the treated wine placed on the market: 250 mg / l3

18th

Use of ion exchange resins

Only for grape must intended for the preparation of rectified concentrated grape must

The approved ion exchange resins must be sulfonated or ammoniated styrene or divinylbenzene copolymers. You must meet the requirements of the Consumer Goods Ordinance of 16 December 20164 fulfill. In addition, they must not release more than 1 mg / l of organic matter. Their regeneration may only be carried out with substances approved for the production of food.

19th

Use of fresh, wholesome and undiluted yeasts containing yeast from the recent preparation of dry wines in dry wine

For wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

In quantities not exceeding 5% by volume of the treated product

20th

Introduction of argon or nitrogen

21st

Addition of carbon dioxide

For partly fermented grape must intended for direct human consumption, wine, sparkling wine with added carbon dioxide and sparkling wine with added carbon dioxide

For non-effervescent wine, the maximum amount of carbon dioxide in the treated wine placed on the market shall be 3 g / l and the excess pressure due to dissolved carbon dioxide shall be less than 1 bar at a temperature of 20 ° C.

22nd

Addition of citric acid for the stabilization of the wine

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

Maximum quantity in the treated wine placed on the market: 1 g / l

23rd

Addition of tannin

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

24th

Treatment:

of white wine and rosé wine with potassium hexacyanoferrate
of red wine with potassium hexacyanoferrate or calcium phytate

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

For calcium phytate use up to a limit of 8 g / hl

After treatment with potassium hexacyanoferrate or calcium phytate, the wine must contain traces of iron.

25th

Addition of metatartaric acid

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

Use up to a limit of 100 mg / l

26th

Use of gum arabic

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

27th

Use of DL tartaric acid, or its neutral potassium salt, to precipitate excess calcium

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

28th

Use for promoting the precipitation of tartaric acid salts:

of potassium bitartrate or potassium hydrogen tartrate
calcium tartrate

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

For calcium tartrate use up to a limit of 200 g / hl

29th

Use of copper sulphate or copper citrate to eliminate a taste or odor of the wine

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

Use up to a limit of 1 g / hl and provided that the copper content in the treated product does not exceed 1 mg / l

30th

Addition of caramel to enhance the color

Only with liqueur wine

Use of the additive E 150 a-d

31st

Addition of dimethyl dicarbonate (DMDC) to wine to ensure its microbiological stabilization

For partially fermented grape must intended for direct human consumption, wine, fortified wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, dried wine grapes and overripe grapes, under the conditions laid down in Appendix 1

Use up to a limit of 200 mg / l; no residues must be detectable in the wine placed on the market

32nd

Addition of yeast mannoproteins for tartar and protein stabilization

In the case of partly fermented grape must intended for direct human consumption, wine, liqueur wine, sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes

33rd

Treatment by electrodialysis for tartaric stabilization

For partly fermented grape must intended for direct human consumption, wine, fortified wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, dried wine grapes and overripe grapes, under the conditions laid down in Appendix 2

34th

Use of urease to reduce the urea content in wine

For partially fermented grape must intended for direct human consumption, wine, fortified wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, dried wine grapes and overripe grapes, under the conditions laid down in Appendix 3

35th

Use of oak pieces for vinification and vinification, including fermentation of fresh grapes and grape must

Under the conditions of Appendix 4

36th

Use:

of calcium alginate or
potassium

Only for the preparation of all categories of sparkling wine and semi-sparkling wine obtained by bottle fermentation, which were made by disgorging

37th

Partial dealcoholization of wine

Only for wine and under the conditions of Appendix 5

38th

Use of polyvinylimidazole / polyvinylpolypyrrolidone copolymers (PVI / PVP) to reduce copper, iron and heavy metal content

Under the conditions of Appendix 6

Use up to a limit of 500 mg / l (if added to grape must and to wine, the cumulative quantity may not exceed 500 mg / l)

39th

Addition of carboxymethylcellulose (cellulose gum) for tartaric stabilization

Only for wine and all categories of sparkling wine and sparkling wine

Use up to a limit of 100 mg / l

40th

Treatment with cation exchangers for tartar stabilization

For partially fermented grape must intended for direct human consumption, wine, fortified wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, dried wine grapes and overripe grapes, under the conditions laid down in Appendix 7

41st

Treatment with out Aspergillus niger recovered chitosan

Under the conditions of Appendix 8

42nd

Treatment with out Aspergillus niger recovered chitin glucan

Under the conditions of Appendix 8

43rd

Use of oenological enzymatic preparations for maceration, clarification, stabilization, filtration and identification of aromatic precursors of grape present in grape must and in wine.

The enzymatic preparations and their enzymatic activities (eg pectin lyase, pectin methyl esterase, polygalacturonase, hemicellulase, cellulase, betaglucanase and glycosidase) must comply with the purity and identity criteria of the International Oenological Code published by the International Organization of Vine and Wine ,

44th

Sweetening wine

Under the conditions of Appendix 11

45th

Enrichment of fresh grapes, grape must, partially fermented grape must, young wine and wine

Under the conditions of Appendix 14

46th

Application of gold and / or silver

Only with sparkling wine and sparkling wine

47th

Reduction of the sugar content of grape must by membrane coupling

Only for grape must and under the conditions of Appendix 15

48th

Deacidification by electromembrane treatment

Deacidification may be carried out in accordance with the conditions set out in Appendix 16, fresh grapes, grape must, partially fermented grape must, young wine and wine.

The deacidification of wine may only be carried out up to a maximum of 1 g / l expressed in tartaric acid.

For the concentration of certain grape must may be partially deacidified.

49th

Use of inactivated yeasts

50th

Management of dissolved gases in wine by means of membrane contactors

Only with wine, young wine, liqueur wine, sparkling wine, sparkling wine with added carbonic acid, sparkling wine, sparkling wine with added carbonic acid, wine from dried grapes and wine from overripe grapes.

Does not apply to the addition of carbon dioxide in sparkling wine, sparkling wine with added carbon dioxide, semi-sparkling wine and sparkling wine with added carbonic acid.

Process which is used after alcoholic fermentation has been completed and up to the moment of packaging and replaces carbonators or venturi systems.

51

Use of L-tartaric acid, DL-malic acid or lactic acid.

For the acidification of grape must and wine.

The fermentation of grape must and wine may be carried out up to a maximum of 54 meq (4g / l), that is to say 1,5 g / l for grape must and 2,5 g / l for wine.

52

Other procedures permitted under European legislation

Within the conditions specified in European legislation

Within the limits set by European legislation. Switzerland is included in Zone CI, CII or CIIIa according to Annex VII, Appendix I to Regulation (EU) No 1308/20135,