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Conventional cellar management uses numerous additives and physical processes to be able to "adapt the taste of wine to the requirements of the market". Since March 2012, the implementing regulation EU 203/2012 regulates additives and processes for the production of organic wine in the cellar. This means that "organic wine" may call itself such from 2012.

However, the regulation threatens to make the "organic" in wine a waste paper and thus challenges the serious organic winegrowers and associations. True, it prohibits physical desulphurisation and the addition of sorbic acid, a controversial stabiliser against secondary fermentation by yeasts that are still present, and it prescribes sulphites, i.e. sulphur dioxide, as a preservative in smaller doses than in conventional wines. But from the long list of chemical additives permitted for winemaking, it allows L-ascorbic and citric acid as stabilisers, flavour-altering additives such as tannins and oak chips, gum arabic, acidification and deacidification, various processing aids, activated charcoal, pure-breeding yeasts, enzymes and fining agents. Must heating up to 70 degrees and concentration by reverse osmosis are permitted as physical processes "for verification", and even the controversial copper citrate for the removal of hump is allowed to be used.