This Regulation of the Minister of Agriculture and Rural Development, which is composed of nine articles and eight Annexes, describes all technological operations used during the production of fermented wine beverages, and in particular: aeration, adding of pure oxygen, bubbling with argon or nitrogen, heat treatment, centrifuging and filtration, sulfitation and desulfitation, treatment with charcoal, purification, aging or stabilization, blending, removal of alcohol with physical methods, bottl