CHANGES IN WINE REGULATIONS FOR UK WINE PRODUCERS
Regulations 1234/2007 and 607/2009 introduced some changes to wine making requirements and labelling of wines. In addition they make provision
for a new category of wine allowed to show one or more varieties and the vintage.
1. Wine making practices
Enrichment limits
The reduced enrichment limit permitted from 2009 harvest onwards is 3% increase in total alcohol (with the possibility of an additional 0.5% in poor
years if requested by the industry and approved by the European Commission).
The minimum actual alcohol remains 8.5% vol for wine without geographical designation, in effect the minimum natural alcoholic strength is now 5.5% unless the additional 0.5% enrichment has been allowed. The minimum actual alcoholic strength for Protected Designation of Origin wines (Quality Wine in the UK) and Protected Geographical Indication wines (Regional Wine in the UK) is 4.5%
The maximum total alcohol level for enriched wines remains 11.5% for white wine and 12% for red and rosé wine. The maximum level does not apply to Quality Wine.
Sulphur dioxide maximum limits
From 2009 harvest the maximum levels for total sulphur dioxide are red wines 150mg/litre
white and rosé wines 200mg/litre
(higher levels for wines with 5+grms/litre residual sugar as set out in
Oenological Practices Regulation 606/2009).
quality sparkling wine 185mg/litre (unchanged)
Sweetening
Requirements for sweetening wines have been altered and there is no differentiation in sweetening provisions between enriched and non-enriched
wines. The total (actual + potential) alcoholic strength of wines may not be increased by more than 4% vol. The maximum total alcoholic strength
remains 15%, except for Quality Wines (PDO category) which have not been enriched.
