On September 11 , 2024 , according to the Official Journal of the European Union, the European Commission issued document C/2024/5456 , approving the revision of product specifications and standards for the wine industry. The content is as follows:

　　( 1 ) The minimum total acidity for all wine types is reduced from 4.5g to 4g of tartaric acid per liter;

( 2 ) Maximum volatile acidity increases: acetic acid per liter of younger red wine increases from 0.70g to 0.80g ; aged red wine ( Barrica and Garda ) 1.00 to 1.20g acetic acid per liter; aged white wine 1.00 to 1.08g per liter acetic acid;  

( 3 ) The upper limit of sulfur content is increased: short-vintage red wines are increased from 120mg to 150mg per liter , aged red wines ( Barrica and Garda ) are increased from 140mg to 150mg per liter ; rosé wines are 120 to 200mg per liter ; all white wines, including vintage Short and aged ( Barrica and Garda ), 160 to 200mg per liter .

For more details see: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=OJ:C_202405456