OpenLegislation

Part 2 Rows inserted after the row numbered 1.9 (rows 1.10 to 1.12)

Original text. Later amendments are not shown.

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1.10

Citric acid

(England)

E 330Files 3.1.1 (1979) and 3.1.1.1 (2001)COEI-1-CITACIX

For use in England.

Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.

In relation to the objectives in files 3.1.1 (1979) and 3.1.1.1 (2001) of the OIV Code of Oenological Practices, only objective a) of each file applies.

Maximum content in wine treated and placed on the market: 1 g/l.

(1), (3) to (9) (inclusive), (15) and (16)
1.11Yeasts for wine production (England)Files 2.3.1 (2016), 2.1.3.2.3 (2019) and 2.1.3.2.3.1 (2019)COEI-1-SACCHA COEI-1-NOSACCX

For use in England.

Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.

(10), (11) and (12)
1.12Lactic acid bacteria (England)Files 2.1.3.2.3 (2019), 2.1.3.2.3.2 (2019), 3.1.2 (1979) and 3.1.2.3 (1980)COEI-1-BALACTX

For use in England.

Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.

(1) to (12) (inclusive), (15) and (16)

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