Part 8 Rows inserted after the row numbered 7.8 (rows 7.9 to 7.12)

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7.9 Arabinanase (Scotland) EC 3.2.1.99 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021) and 3.2.11 (2021). COEI-1-ACTARA COEI-1-PRENZY X For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. Fresh grapes, (1) to (12) (inclusive) and (15) and (16)
7.10
Beta-glucanase

(β1-3, β1-6) (Scotland)
EC 3.2.1.6 File 3.5.7. (2013)
COEI-1-ACTGLU

COEI-1-PRENZY
X For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (3) to (9) (inclusive), (15) and (16)
7.11 Glucosidase (Scotland) EC 3.2.1.21 Files 2.1.19 (2013) and 3.2.9 (2013). COEI-1-GLYCOS COEI-1-PRENZY X For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1) to (12) (inclusive), (15) and (16)
7.12 Aspergillopepsin I (Scotland) EC 3.4.23.18 Files 2.2.12 (2021) and 3.3.16 (2021). COEI-1-PROTEA COEI-1-PRENZY X For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1) to (12) (inclusive), (15) and (16)

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7.9	Arabinanase (Scotland)	EC 3.2.1.99	Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021) and 3.2.11 (2021).	COEI-1-ACTARA COEI-1-PRENZY	X	For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	Fresh grapes, (1) to (12) (inclusive) and (15) and (16)
7.10	Beta-glucanase (β1-3, β1-6) (Scotland)	EC 3.2.1.6	File 3.5.7. (2013)	COEI-1-ACTGLU COEI-1-PRENZY	X	For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1), (3) to (9) (inclusive), (15) and (16)
7.11	Glucosidase (Scotland)	EC 3.2.1.21	Files 2.1.19 (2013) and 3.2.9 (2013).	COEI-1-GLYCOS COEI-1-PRENZY	X	For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1) to (12) (inclusive), (15) and (16)
7.12	Aspergillopepsin I (Scotland)	EC 3.4.23.18	Files 2.2.12 (2021) and 3.3.16 (2021).	COEI-1-PROTEA COEI-1-PRENZY	X	For use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.	(1) to (12) (inclusive), (15) and (16)