Annex I

United Kingdom

1. AAUTHORISED OENOLOGICAL PRACTICES
2. Appendix 1
3. Appendix 2
4. Appendix 3
5. Appendix 4
6. Appendix 5
7. Appendix 6
8. Appendix 7
9. Appendix 8
10. Appendix 9
11. Appendix 10
12. BTHE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES
13. CTHE MAXIMUM VOLATILE ACID CONTENT OF WINES
14. DLIMITS AND CONDITIONS FOR THE SWEETENING OF WINES