{
  "url": "https://openlegislation.uk/eu-regulation-2019-934/annex-I/part-A",
  "json_url": "https://openlegislation.uk/eu-regulation-2019-934/annex-I/part-A.json",
  "legislation": "eur/2019/934",
  "legislation_title": "Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2019-934",
  "path": "annex/I/part/A",
  "kind": "part",
  "number": "A",
  "heading": "AUTHORISED OENOLOGICAL PRACTICES",
  "text": "In this Part, insofar as it relates to the use of oenological practices in England WalesScotland, ‘OIV Codex’ and ‘International Oenological Codex’ mean the 2023 issue of the International Oenological Codex published by the International Organisation of Vine and Wine in Paris in France in January 2023 (ISBN 978-2-85038-063-1).\nTABLE 1: AUTHORISED OENOLOGICAL PROCESSES AS REFERRED TO IN ARTICLE 3 (1).\nThe year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the Union as authorised oenological practices, subject to the conditions and limits of use set out in this table.\nRegulation (EC) No 1935/2004 of the European Parliament and of the Council on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC (OJ L 338, 13.11.2004, p 4).\nCommission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food (OJ L 12, 15.1.2011, p. 1).\n1\n2\nOenological processes\nConditions and limits of use(including any geographic limitations)\n1\nAeration or oxygenation\nOnly when using gaseous oxygen.\n2\nHeat treatments\nSubject to the conditions set out in files 1.8 (1970), 2.2.4 (1988), 3.4.3 (1988) and 3.4.3.1 (1990) of the OIV Code of Oenological Practices.\n2a\nCold treatments (England) (Wales) (Scotland)\nFor use in England WalesScotland for fresh grapes and the products defined in points (1) to (12) (inclusive), (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No1308/2013.\nSubject to the conditions set out in:\n(a) point 1(c) of Section B of Part 1 of Annex 8 to Regulation (EU) No1308/2013;\n(b) files 1.14 (2005), 1.15 (2005), 2.1.12.4 (1998), 2.3.6 (1988), 3.1.2 (1979), 3.1.2.1 (1979), 3.3.4 (2004) and 3.5.11.1 (2001) of the OIV Code of Oenological Practices.\n3\nCentrifugation and filtration with or without an inert filtering agent\nUse of an inert filtering agent must not leave undesirable residues in the treated product.\n4\nCreate an inert atmosphere\nOnly for the purpose to handle the product shielded from the air.\n5\nElimination of sulphur dioxide by physical processes\nOnly with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must, rectified concentrated grape must or new wine still in fermentation.\n6\nIon exchange resins\nOnly with grape must intended for the manufacture of rectified concentrated grape must. Subject to the conditions laid down in Appendix 3.\n7\nBubbling\nOnly when using argon or nitrogen.\n8\nFlotation\nOnly when using nitrogen or carbon dioxide or by aerating. Subject to the conditions set out in file 2.1.14 (1999). This row does not apply to the use of flotation in England. (See row 8a for the use of flotation in England.) This row does not apply to the use of flotation in Wales. (See row 8a for the use of flotation in Wales.) This row does not apply to the use of flotation in Scotland. (See row 8a for the use of flotation in Scotland.)\n8a\nFlotation (England) (Wales) (Scotland)\nFor use in England WalesScotland for the products defined in points (10) to (12) (inclusive) of Part 2 of Annex 7 to Regulation (EU) No1308/2013 but only when using nitrogen or carbon dioxide or by aerating.\nSubject to the conditions set out in file 2.1.14 (2022) of the OIV Code of Oenological Practices.\n9\nDiscs of pure paraffin impregnated with allyl isothiocyanate\nOnly for the purpose to create a sterile atmosphere. ... The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological compounds.\n10\nElectrodialysis treatment\nOnly for the purpose to ensure the tartaric stabilisation of the wine. Only for partially fermented must for direct human consumption as such and for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 5 to this Annex.\n11\nPieces of oak wood\nIn winemaking and ageing, including in the fermentation of fresh grapes and grape must. Subject to the conditions laid down in Appendix 7.\n12\nCorrection of the alcohol content of wine\nCorrection only carried out with wine. Subject to the conditions laid down in Appendix 8.\n13\nCation exchangers for tartaric stabilisation\nOnly for the tartaric stabilisation of partially fermented must for direct human consumption as such and of the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in file 3.3.3 (2011) of the OIV Code of Oenological Practices. It must also comply with Regulation (EC) No 1935/2004 of the European Parliament and of the Council and with the national provisions adopted for the implementation thereof. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.\n14\nElectro-membranary treatment\nOnly for acidification or deacidification. Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.3 (2010), 2.1.3.2.4 (2012), 3.1.1.4 (2010), 3.1.2.4 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.\n15\nCation exchangers for acidification\nSubject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.4 (2012) and 3.1.1.5 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.\n16\nMembrane coupling\nOnly for the reduction in sugar content of musts as defined in point 10 of Part II of Annex VII to Regulation (EU) No 1308/2013. Subject to the conditions laid down in Appendix 9.\n17\nMembrane contactors\nOnly for the purpose to manage the dissolved gas in wine. Only for the products defined in points (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) of Part II of Annex VII to Regulation (EU) No 1308/2013. The addition of carbon dioxide for the products defined in points (4), (5), (6) and (8) of Part II of that Annex is prohibited. It must comply with Regulation (EC) No 1935/2004 and with Regulation (EC) No 10/2011 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in file 3.5.17 (2013) of the OIV Code of Oenological Practices.\n18\nMembrane technology coupled with activated carbon\nOnly for the purpose to reduce excess 4-ethylphenol and 4-ethylguaiacol in wines. Subject to the conditions laid down in Appendix 10.\n19\nFilter plates containing zeolite y-faujasite\nOnly for the purpose to adsorb haloanisoles. Subject to the conditions laid down in file 3.2.15 (2016) of the OIV Code of Oenological Practices.\n20\nPartial concentration (England) (Wales) (Scotland)\nFor use in England WalesScotland, for grape must, subject to the conditions laid down in:\n(a) point 1(b) of Section B of Part 1 of Annex 8 to Regulation (EU) No1308/2013;\n(b) files 2.1.12 (1998), 2.1.12.1 (1993), 2.1.12.2 (2001), 2.1.12.3 (1998) and 2.1.12.4 (1998) of the OIV Code of Oenological Practices.\nFor use in England WalesScotland for wine, subject to the conditions laid down in:\n(a) point 1(c) of Section B of Part 1 of Annex 8 to Regulation (EU) No1308/2013;\n(b) files 3.5.11 (2001) and 3.5.11.1 (2001) of the OIV Code of Oenological Practices.\nThe treatment in relation to use for grape must and wine must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.\n21\nTreatment by discontinuous high pressure processes\n(England) (Wales)(Scotland)\nFor use in England WalesScotland with fresh grapes, grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.\nSubject to the conditions laid down in files 1.18 (2019) and 2.1.26 (2019) of the OIV Code of Oenological Practices.\n22\nTreatment by continuous high pressure processes (England) (Wales) (Scotland)\nFor use in England WalesScotland with grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.\nSubject to the conditions laid down in file 2.2.10 (2020) of the OIV Code of Oenological Practices.\n23\nTreatment by ultrasound\n(England) (Wales)(Scotland)\nFor use in England WalesScotland on fresh grapes for a rapid extraction of grape compounds.\nSubject to the conditions laid down in file 1.17 (2019) of the OIV Code of Oenological Practices.\n24\nTreatment of grapes by pulsed electric fields (England) (Wales) (Scotland)\nFor use in England WalesScotland with fresh grapes.\nSubject to the conditions laid down in file 2.1.27 (2020) of the OIV Code of Oenological Practices.\n25\nTreatment using adsorbent styrene-divinylbenzene beads\n(England) (Wales)(Scotland)\nFor use in England WalesScotland on the products defined in points (1) to (12) (inclusive), (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No1308/2013.\nSubject to the conditions laid down in files 2.2.11 (2020) and 3.4.22 (2020) of the OIV Code of Oenological Practices.\nTABLE 2: AUTHORISED OENOLOGICAL COMPOUNDS AS REFERRED TO IN ARTICLE 3 (1).\nThe year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the European Union or, after IP completion day, legislation in force in Great Britain as authorised oenological practices, subject to the conditions and limits of use set out in this table.\nSubstances used as processing aids as referred to in Article 20(d) of Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18).\nThe authorised oenological compounds are to be used in line with the provisions contained in the files of the OIV Code of Oenological Practices referred to in column 3 unless any further conditions and limits of use as laid down in this column apply.\nIf not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.\nThe ammonium salts referred to in line 4.2, 4.3 and 4.4 may also be used in combination, up to the overall limit of 1g/l or 0,3 g/l for the second fermentation of sparkling wine. However, the ammonium salt referred to in line 4.4 may not exceed the limit referred to in line 4.4.\nSee also Article 9(2) of this Regulation.\nWhen they are used as additives a referred to in point 20 of Annex I to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (OJ L 354, 31.12.2008, p. 16).\n1\n2\n3\n4\n5\n6\n7\n8\nSubstances/Activities\nE numberand/orCAS number\nOIV Code of Oenological Practices\nOIV Codex file reference as referred to in Article 9(1)\nAdditive\nProcessing aid/substance used as processing aid\nConditions and limits of use(including any geographic limitations)\nCategories of wine products\n1\nAcidity regulators\n1.1\nTartaric acid (L(+)-)\nE 334/CAS 87-69-4\nFile 2.1.3.1.1 (2001);\n3.1.1.1 (2001)\nCOEI-1-LTARAC\nx\nConditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 .... Specifications for tartaric acid (L(+)-) laid down in point 2 of Appendix 1 to this Annex.\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n1.2\nMalic acid (D,L-; L-)\nE 296/-\nFile 2.1.3.1.1 (2001);\n3.1.1.1 (2001)\nCOEI-1-ACIMAL\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n1.3\nLactic acid\nE 270/-\nFile 2.1.3.1.1 (2001);\n3.1.1.1 (2001)\nCOEI-1-ACILAC\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n1.4\nPotassium L(+)-tartrate\nE 336(ii)/CAS 921-53-9\nFile 2.1.3.2.2 (1979);\n3.1.2.2 (1979)\nCOEI-1-POTTAR\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n1.5\nPotassium bicarbonate\nE 501(ii)/CAS 298-14-6\nFile 2.1.3.2.2 (1979);\n3.1.2.2 (1979)\nCOEI-1-POTBIC\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n1.6\nCalcium carbonate\nE 170/CAS 471-34-1\nFile 2.1.3.2.2 (1979);\n3.1.2.2 (1979)\nCOEI-1-CALCAR\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n1.7\nCalcium tartrate\nE 354/-\nFile 3.3.12 (1997)\nCOEI-1-CALTAR\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n1.8\nCalcium sulphate (England) (Wales) (Scotland)\nE 516/-\nFile 2.1.3.1.1.1 (2017)\nX\nFor use in England Wales Scotland.\n(3)\n. . .\n. . .\n. . .\n. . .\n. . .\n. . .\n. . .\n1.9\nPotassium carbonate\nE 501(i)\nFile 2.1.3.2.5 (2017); 3.1.2.2 (1979)\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n1.10\nCitric acid\n(England) (Wales)(Scotland)\nE 330\nFiles 3.1.1 (1979) and 3.1.1.1 (2001)\nCOEI-1-CITACI\nX\nFor use in England WalesScotland .\nConditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.\nThe treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.\nIn 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.\nMaximum content in wine treated and placed on the market: 1 g/l.\n(1), (3) to (9) (inclusive), (15) and (16)\n1.11\nYeasts for wine production (England) (Wales) (Scotland)\nFiles 2.3.1 (2016), 2.1.3.2.3 (2019) and 2.1.3.2.3.1 (2019)\nCOEI-1-SACCHA COEI-1-NOSACC\nX\nFor use in England WalesScotland .\nConditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.\nThe treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.\n(10), (11) and (12)\n1.12\nLactic acid bacteria (England) (Wales) (Scotland)\nFiles 2.1.3.2.3 (2019), 2.1.3.2.3.2 (2019), 3.1.2 (1979) and 3.1.2.3 (1980)\nCOEI-1-BALACT\nX\nFor use in England WalesScotland .\nConditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013.\nThe treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013.\n(1) to (12) (inclusive), (15) and (16)\n2\nPreservatives and antioxidants\n2.1\nSulphur dioxide\nE 220/CAS 7446-09-5\nFile 1.12 (2004); 2.1.2 (1987);\n3.4.4 (2003)\nCOEI-1-SOUDIO\nx\nLimits (i.e. maximum quantity in the product placed on the market) as laid down in Section B of Annex I.\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n2.2\nPotassium bisulphite\nE 228/CAS 7773-03-7\nFile 2.1.2 (1987)\nCOEI-1-POTBIS\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n2.3\nPotassium metabisulphite\nE 224/CAS 16731-55-8\nFile 1.12 (2004), 3.4.4 (2003)\nCOEI-1-POTANH\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n2.4\nPotassium sorbate\nE 202\nFile 3.4.5 (1988)\nCOEI-1-POTSOR\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n2.5\nLysozyme\nE 1105\nFile 2.2.6 (1997); 3.4.12 (1997)\nCOEI-1-LYSOZY\nx\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n2.6\nL ascorbic acid\nE 300\nFile 1.11 (2001); 2.2.7 (2001); 3.4.7 (2001)\nCOEI-1-ASCACI\nx\nMaximum content in wine thus treated and placed on the market: 250 mg/l. Maximum 250 mg/l for each treatment.\nFresh grapes, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n2.7\nDimethyldicarbonate (DMDC)\nE242/CAS 4525-33-1\nFile 3.4.13 (2001)\nCOEI-1-DICDIM\nx\nThe treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n2.8\nFumaric acid (England) (Wales) (Scotland)\nFile 3.4.23 (2023)\nX\nFor use in England WalesScotland.\nOnly to inhibit malolactic fermentation.\n(1), (3) to (9) (inclusive), (15) and (16)\n3\nAdsorbents\n3.1\nCharcoal for oenological use\nFile 2.1.9 (2002); 3.5.9 (1970)\nCOEI-1-CHARBO\nx\nWhite wines, (2), (10), and (14)\n3.2\nSelective vegetal fibres\nFile 3.4.20 (2017)\nCOEI-1-FIBVEG\nx\nThis row does not apply to the use of selective vegetal fibres in England Wales Scotland. (See row 3.2a for the use of selective vegetal fibres in England Wales Scotland.)\n(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n3.2a\nSelective vegetal fibres (England) (Wales) (Scotland)\nFile 3.4.20 (2022)\nCOEI-1-FIBVEG\nX\nFor use in England Wales Scotland.\n(1), (3) to (9) (inclusive), (15) and (16)\n4\nActivators for alcoholic and malolactic fermentation\n4.1\nMicrocrystalline cellulose\nE 460(i)/CAS 9004-34-6\nFile 2.3.2 (2005), 3.4.21 (2015)\nCOEI-1-CELMIC\nx\nIt must comply with the specifications for food additives authorised under Regulation (EC) No 1333/2008.\nThis row does not apply to the use of microcrystalline cellulose in England WalesScotland. (See row 4.1a for the use of microcrystalline cellulose in England WalesScotland.)\nFresh grapes, (2), (4), (5), (6), (7), (10), (11) and (12)\n4.1a\nMicrocrystalline cellulose (England) (Wales) (Scotland)\nE 460(i)/CAS 9004-34-6\nFiles 2.3.2 (2019) and 3.4.21 (2015)\nCOEI-1-CELMIC\nX\nFor use in England WalesScotland.\nIts use must comply with the specifications for food additives authorised under Regulation (EC) No 1333/2008.\nFresh grapes, (1) to (12) (inclusive), (15) and (16)\n4.2\nDiammonium hydrogen phosphate\nE 342/CAS 7783-28-0\nFile 4.1.7 (1995)\nCOEI-1-PHODIA\nx\nOnly for alcoholic fermentation. No more than 1 g/l (expressed in salts) or 0,3 g/l for the second fermentation of sparkling wines.\nFresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7).\n4.3\nAmmonium sulphate\nE 517/CAS 7783-20-2\nFile 4.1.7 (1995)\nCOEI-1AMMSUL\nx\n4.4\nAmmonium bisulphite\n-/CAS 10192-30-0\nCOEI_1-AMMHYD\nx\nOnly for alcoholic fermentation. No more than 0,2 g/l (expressed in salts) and up to the limits set in points 2.1 to 2.3.\nFresh grapes, (2), (10), (11), (12) and (13)\n4.5\nThiamine hydrochloride\n-/CAS 67-03-8\nFile 2.3.3 (1976); 4.1.7 (1995)\nCOEI-1-THIAMIN\nx\nOnly for alcoholic fermentation.\nFresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)\n4.6\nYeast autolysates\n-/-\nFile 2.3.2 (2005); 3.4.21 (2015)\nCOEI-1-AUTLYS\nx\nFresh grapes, (2), (10), (11), (12) and (13)\n4.7\nYeast cell walls\n-/-\nFile 2.3.4 (1988); 3.4.21 (2015)\nCOEI-1-YEHULL\nx\nFresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n4.8\nInactivated yeasts\n-/-\nFile 2.3.2 (2005); 3.4.21 (2015)\nCOEI-1-INAYEA\nx\nFresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n4.9\nInactivated yeasts with guaranteed glutathione levels\n-/-\nFile 2.2.9 (2017)\nCOEI-1-LEVGLU\nx\nOnly for alcoholic fermentation.\nFresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5\nClarifying agents\n5.1\nEdible gelatine\n-/CAS 9000-70-8\nFile 2.1.6 (1997); 3.2.1 (2011)\nCOEI-1-GELATI\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.2\nWheat protein\nFile 2.1.17 (2004); 3.2.7 (2004)\nCOEI-1-PROVEG\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.3\nPeas protein\nFile 2.1.17 (2004); 3.2.7 (2004)\nCOEI-1-PROVEG\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.4\nPotatoes protein\nFile 2.1.17 (2004); 3.2.7 (2004)\nCOEI-1-PROVEG\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.5\nIsinglass\nFile 3.2.1 (2011)\nCOEI-1-COLPOI\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n5.6\nCasein\n-/CAS 9005-43-0\nFile 2.1.16 (2004)\nCOEI-1-CASEIN\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.7\nPotassium caseinates\n-/CAS 68131-54-4\nFile 2.1.15 (2004); 3.2.1 (2011)\nCOEI-1-POTCAS\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.8\nEgg albumin\n-/CAS 9006-59-1\nFile 3.2.1 (2011)\nCOEI-1-OEUALB\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n5.9\nBentonite\nE 558/-\nFile 2.1.8 (1970); 3.3.5 (1970)\nCOEI-1-BENTON\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.10\nSilicon dioxide (gel or colloidal solution)\nE 551/-\nFile 2.1.10 (1991); 3.2.1 (2011); 3.2.4 (1991)\nCOEI-1-DIOSIL\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.11\nKaolin\n-/CAS 1332-58-7\nFile 3.2.1 (2011)\nCOEI-1-KAOLIN\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n5.12\nTannins\nFile 2.1.7 (1970); 2.1.17 (2004); 3.2.6 (1970); 3.2.7 (2004); 4.1.8 (1981); 4.3.2 (1981)\nCOEI-1-TANINS\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)\n5.13\nChitosan derived from Aspergillus niger\n-/CAS 9012-76-4\nFile 2.1.22 (2009); 3.2.1 (2011); 3.2.12 (2009)\nCOEI-1-CHITOS\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.14\nChitin-glucan derived from Aspergillus niger\nChitin: CAS 1398-61-4; Glucan: CAS 9041-22-9.\nFile 2.1.23 (2009); 3.2.1 (2011); 3.2.13 (2009)\nCOEI-1-CHITGL\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.15\nYeast protein extracts\n-/-\nFile 2.1.24 (2011); 3.2.14 (2011); 3.2.1 (2011)\nCOEI-1-EPLEV\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n5.16\nPolyvinylpolypyrrolidone\nE 1202/CAS 25249-54-1\nFile 3.4.9 (1987)\nCOEI-1-PVPP\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)\n5.17\nCalcium alginate\nE 404/CAS 9005-35-0\nFile 4.1.8 (1981)\nCOEI-1-ALGIAC\nx\nOnly in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging.\n(4), (5), (6), (7), (8) and (9)\n5.18\nPotassium alginate\nE 402/CAS 9005-36-1\nFile 4.1.8 (1981)\nCOEI-1-POTALG\nx\nOnly in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging.\n(4), (5), (6), (7), (8) and (9)\n6\nStabilising agents\n6.1\nPotassium hydrogen tartrate\nE336(i)/CAS 868-14-4\nFile 3.3.4 (2004)\nCOEI-1-POTBIT\nx\nOnly to assist the precipitation of tartaric salts.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.2\nCalcium tartrate\nE354/-\nFile 3.3.12 (1997)\nCOEI-1-CALTAR\nx\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.3\nCitric acid\nE 330\nFile 3.3.8 (1970); 3.3.1 (1970)\nCOEI-1-CITACI\nx\nMaximum content in wine thus treated and placed on the market: 1 g/l\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.4\nTannins\n-/-\n3.3.1 (1970);\nCOEI-1-TANINS\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.5\nPotassium ferrocyanide\nE 536/-\nFile 3.3.1 (1970)\nCOEI-1-POTFER\nx\nSubject to the conditions laid down in Appendix 4 to this Annex.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.6\nCalcium phytate\n-/CAS 3615-82-5\nFile 3.3.1 (1970)\nCOEI-1-CALPHY\nx\nFor red wines, no more than 8 g/hl\nSubject to the conditions laid down in Appendix 4 to this Annex.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.7\nMetatartaric acid\nE 353/-\nFile 3.3.7 (1970)\nCOEI-1-METACI\nx\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.8\nGum arabic\nE 414/CAS 9000-01-5\nFile 3.3.6 (1972)\nCOEI-1-GOMARA\nx\nQuantum satis\nThis row does not apply to the use of gum arabic in England WalesScotland. (See row 6.8a for the use of gum arabic in England WalesScotland.)\npartially fermented must for direct human consumption as such,(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.8a\nGum arabic (England) (Wales) (Scotland)\nE 414/CAS 9000-01-5\nFile 3.3.6 (2022)\nCOEI-1-GOMARA\nX\nFor use in England WalesScotland.\nUse at a level not higher than necessary to achieve its intended purpose as a stabilising agent.\nPartially fermented must for direct human consumption as such, (1), (3) to (9) (inclusive), (15) and (16)\n6.9\nTartaric acid D, L- or its neutral salt of potassium\n-/CAS 133-37-9\nFile 2.1.21 (2008); 3.4.15 (2008)\nCOEI-1-DLTART\nx\nOnly for precipitating excess calcium.\nSubject to the conditions laid down in Appendix 4 to this Annex.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.10\nYeast mannoproteins\n-/-\nFile 3.3.13 (2005)\nCOEI-1-MANPRO\nx\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n6.11\nCarboxymethylcellulose\nE466/-\nFile 3.3.14 (2008)\nCOEI-1-CMC\nx\nOnly to ensure tartaric stabilisation.\nThis row does not apply to the use of carboxymethylcellulose in England WalesScotland. (See row 6.11a for the use of carboxymethylcellulose in England WalesScotland.)\nWhite wines, (4), (5), (6), (7), (8), (9)\n6.11a\nCarboxymethylcellulose (England) (Wales) (Scotland)\nE466/-\nFile 3.3.14 (2020)\nCOEI-1-CMC\nX\nFor use in England WalesScotland.\nOnly to ensure tartaric stabilisation.\nWhite and rosé wines and (4) to (9) (inclusive)\n6.12\nPolyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP)\n-/CAS 87865-40-5\nFile 2.1.20 (2014); 3.4.14 (2014)\nCOEI-1-PVIPVP\nx\nThe treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n6.13\nPotassium polyaspartate\nE 456/CAS 64723-18-8\nFile 3.3.15 (2016)\nCOEI-1-POTASP\nx\nOnly to contribute to the tartaric stabilisation.\n(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n7\nEnzymes\n7.1\nUrease\nEC 3.5.1.5\nFile 3.4.11 (1995)\nCOEI-1-UREASE\nx\nOnly to reduce the level of urea in the wine.\nSubject to the conditions laid down in Appendix 6 to this Annex.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n7.2\nPectin lyases\nEC 4.2.2.10\nFile 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)\nCOEI-1-ACTPLY\nx\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n7.3\nPectin methylesterase\nEC 3.1.1.11\nFile 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)\nCOEI-1-ACTPME\nx\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n7.4\nPolygalacturonase\nEC 3.2.1.15\nFile 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)\nCOEI-1-ACTPGA\nx\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n7.5\nHemicellulase\nEC 3.2.1.78\nFile 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)\nCOEI-1-ACTGHE\nx\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n7.6\nCellulase\nEC 3.2.1.4\nFile 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013)\nCOEI-1-ACTCEL\nx\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n7.7\nBetaglucanase\nEC 3.2.1.58\nFile 3.2.10 (2004)\nCOEI-1-BGLUCA\nx\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n7.8\nGlycosidase\nEC 3.2.1.20\nFile 2.1.19 (2013); 3.2.9 (2013)\nCOEI-1-GLYCOS\nx\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n7.9\nArabinanase (England) (Wales) (Scotland)\nEC 3.2.1.99\nFiles 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021) and 3.2.11 (2021)\nCOEI-1-ACTARA COEI-1-PRENZY\nX\nFor use in England WalesScotland.\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\nFresh grapes, (1) to (12) (inclusive) and (15) and (16)\n7.10\nBeta-glucanase (β1-3, β1-6) (England) (Wales) (Scotland)\nEC 3.2.1.6\nFile 3.5.7 (2013)\nCOEI-1-ACTGLU\nCOEI-1-PRENZY\nX\nFor use in England WalesScotland.\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1), (3) to (9) (inclusive), (15) and (16)\n7.11\nGlucosidase (England) (Wales) (Scotland)\nEC 3.2.1.21\nFiles 2.1.19 (2013) and 3.2.9 (2013)\nCOEI-1-GLYCOS COEI-1-PRENZY\nX\nFor use in England WalesScotland.\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1) to (12) inclusive, (15) and (16)\n7.12\nAspergillopepsin I (England) (Wales) (Scotland)\nEC 3.4.23.18\nFiles 2.2.12 (2021) and 3.3.16 (2021)\nCOEI-1-PROTEA COEI-1-PRENZY\nX\nFor use in England WalesScotland.\nOnly for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.\n(1) to (12) (inclusive), (15) and (16)\n8\nGases and packaging gases\n8.1\nArgon\nE 938/CAS 7440-37-1\nFile 2.2.5 (1970); 3.2.3 (2002)\nCOEI-1-ARGON\nx\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n8.2\nNitrogen\nE 941/CAS 7727-37-9\nFile 2.1.14 (1999);2.2.5 (1970); 3.2.3 (2002)\nCOEI-1-AZOTE\nx\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n8.3\nCarbon dioxide\nE 290/CAS 124-38-9\nFile 1.7 (1970); 2.1.14 (1999); 2.2.3 (1970); 2.2.5 (1970); 2.3.9 (2005); 4.1.10 (2002)\nCOEI-1-DIOCAR\nx\nx\nIn the case of still wines the maximum carbon dioxide content in the wine so treated and placed on the market is 3 g/l, while the excess pressure caused by the carbon dioxide must be less than 1 bar at a temperature of 20 °C.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n8.4\nGaseous oxygen\nE 948/CAS 17778-80-2\nFile 2.1.1 (2016); 3.5.5 (2016)\nCOEI-1-OXYGEN\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n9\nFermentation agents\n9.1\nYeasts for wine production\n-/-\nFile 2.3.1 (2016); 4.1.8 (1981)\nCOEI-1-LESEAC\nx\nFresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7)\n9.2\nLactic acid bacteria\n-/-\nFile 3.1.2 (1979); 3.1.2.3 (1980)\nCOEI-1-BALACT\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16)\n10\nCorrection of defects\n10.1\nCopper sulphate, pentahydrate\n-/CAS 7758-99-8\nFile 3.5.8 (1989)\nCOEI-1-CUISUL\nx\nNo more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n10.2\nCopper citrate\n-/CAS 866-82-0\nFile 3.5.14 (2008)\nCOEI-1-CUICIT\nx\nNo more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l.\npartially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n10.3\nChitosan derived from Aspergillus niger\n-/CAS 9012-76-4\nFile 3.4.16 (2009)\nCOEI-1-CHITOS\nx\n(1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n10.4\nChitin-glucan derived from Aspergillus niger\nChitin: CAS 1398-61-4; Glucan: CAS 9041-22-9.\nFile 3.4.17 (2009)\nCOEI-1-CHITGL\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n10.5\nInactivated yeasts\n-/-\nCOEI-1-INAYEA\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)\n11\nOther practices\n. . .\n. . .\n. . .\n. . .\n. . .\n. . .\n11.2\nFresh lees\n-/-\nx\nOnly in dry wines. Fresh lees are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine. Quantities not exceeding 5 % of the volume of product treated.\n(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16)\n11.3\nCaramel\nE 150 a-d/-\nFile 4.3 (2007)\nCOEI-1-CARAMEL\nx\nTo reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008.\n(3)\n11.4\nAllyl isothiocyanate\n-/57-06-7\nx\nOnly to impregnate discs of pure paraffin. See Table 1.\nNo trace of allyl isothiocyanate must be present in the wine.\nOnly for partially fermented must for direct human consumption as such, and wine.\n11.5\nInactivated yeasts\n-/-\nCOEI-1-INAYEA\nx\n(1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Words in Annex 1 Pt. A inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(4)"
    },
    {
      "type": "F",
      "label": "F2",
      "text": "Words in Annex 1 Pt. A inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(4)"
    },
    {
      "type": "F",
      "label": "F3",
      "text": "Words in Annex 1 Pt. A inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(4)"
    },
    {
      "type": "F",
      "label": "F4",
      "text": "Words in Annex 1 Pt. A Table 1 inserted: (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(a); (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(a); and (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(a)"
    },
    {
      "type": "F",
      "label": "F5",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(b)"
    },
    {
      "type": "F",
      "label": "F6",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(b)"
    },
    {
      "type": "F",
      "label": "F7",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(b)"
    },
    {
      "type": "F",
      "label": "F8",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(c)"
    },
    {
      "type": "F",
      "label": "F9",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(c)"
    },
    {
      "type": "F",
      "label": "F10",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(c)"
    },
    {
      "type": "F",
      "label": "F11",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(d)"
    },
    {
      "type": "F",
      "label": "F12",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(d)"
    },
    {
      "type": "F",
      "label": "F13",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(d)"
    },
    {
      "type": "F",
      "label": "F14",
      "text": "Words in Annex 1 Pt. A Table 1 revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1"
    },
    {
      "type": "F",
      "label": "F15",
      "text": "Words in Annex 1 Pt. A Table 1 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(a)"
    },
    {
      "type": "F",
      "label": "F16",
      "text": "Words in Annex 1 Pt. A Table 1 omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(6)(a)"
    },
    {
      "type": "F",
      "label": "F17",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(5)(e)"
    },
    {
      "type": "F",
      "label": "F18",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(5)(e)"
    },
    {
      "type": "F",
      "label": "F19",
      "text": "Words in Annex 1 Pt. A Table 1 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(5)(e)"
    },
    {
      "type": "F",
      "label": "F20",
      "text": "Words in Annex 1 Pt. A Footnote substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(iv)"
    },
    {
      "type": "F",
      "label": "F21",
      "text": "Words in Annex 1 Pt. A Table 2 inserted: (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(a); (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(a); and (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(a)"
    },
    {
      "type": "F",
      "label": "F22",
      "text": "Words in Annex 1 Pt. A Table 2 omitted (E.) (1.1.2024) by virtue of The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 2 para. 6(6)(b)"
    },
    {
      "type": "F",
      "label": "F23",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 1"
    },
    {
      "type": "F",
      "label": "F24",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 1"
    },
    {
      "type": "F",
      "label": "F25",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 1"
    },
    {
      "type": "F",
      "label": "F26",
      "text": "Words in Annex 1 Pt. A Table 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(i)"
    },
    {
      "type": "F",
      "label": "F27",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 2"
    },
    {
      "type": "F",
      "label": "F28",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 2"
    },
    {
      "type": "F",
      "label": "F29",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 2"
    },
    {
      "type": "F",
      "label": "F30",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 3"
    },
    {
      "type": "F",
      "label": "F31",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 3"
    },
    {
      "type": "F",
      "label": "F32",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 3"
    },
    {
      "type": "F",
      "label": "F33",
      "text": "Word in Annex 1 Pt. A Table 2 substituted: (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(d)(i); (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(d)(i); and (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(d)(i)"
    },
    {
      "type": "F",
      "label": "F34",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(d)(ii)"
    },
    {
      "type": "F",
      "label": "F35",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(d)(ii)"
    },
    {
      "type": "F",
      "label": "F36",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(d)(ii)"
    },
    {
      "type": "F",
      "label": "F37",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 4"
    },
    {
      "type": "F",
      "label": "F38",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 4"
    },
    {
      "type": "F",
      "label": "F39",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 4"
    },
    {
      "type": "F",
      "label": "F40",
      "text": "Words in Annex 1 Pt. A Table 2 substituted (1.4.2025) by The Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025 (S.I. 2025/361), reg. 1(2), Sch. 9 para. 4(3)(a)"
    },
    {
      "type": "F",
      "label": "F41",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(e)(i)"
    },
    {
      "type": "F",
      "label": "F42",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(e)(i)"
    },
    {
      "type": "F",
      "label": "F43",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(e)(i)"
    },
    {
      "type": "F",
      "label": "F44",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 5"
    },
    {
      "type": "F",
      "label": "F45",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 5"
    },
    {
      "type": "F",
      "label": "F46",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 5"
    },
    {
      "type": "F",
      "label": "F47",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(f)(i)"
    },
    {
      "type": "F",
      "label": "F48",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(f)(i)"
    },
    {
      "type": "F",
      "label": "F49",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(f)(i)"
    },
    {
      "type": "F",
      "label": "F50",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 6"
    },
    {
      "type": "F",
      "label": "F51",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 6"
    },
    {
      "type": "F",
      "label": "F52",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 6"
    },
    {
      "type": "F",
      "label": "F53",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), regs. 1(3), 3(6)(f)(iii)"
    },
    {
      "type": "F",
      "label": "F54",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), regs. 1, 3(6)(f)(iii)"
    },
    {
      "type": "F",
      "label": "F55",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), regs. 1(1), 3(6)(f)(iii)"
    },
    {
      "type": "F",
      "label": "F56",
      "text": "Words in Annex 1 Pt. A Table 2 substituted (27.5.2021) by The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(ii)"
    },
    {
      "type": "F",
      "label": "F57",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 7"
    },
    {
      "type": "F",
      "label": "F58",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 7"
    },
    {
      "type": "F",
      "label": "F59",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 7"
    },
    {
      "type": "F",
      "label": "F60",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (W.) (15.7.2024) by The Wine (Amendment) (Wales) Regulations 2024 (S.I. 2024/83), reg. 1(3), Sch. Pt. 8"
    },
    {
      "type": "F",
      "label": "F61",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (S.) (15.7.2024) by The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024 (S.S.I. 2024/11), reg. 1, sch. Pt. 8"
    },
    {
      "type": "F",
      "label": "F62",
      "text": "Words in Annex 1 Pt. A Table 2 inserted (E.) (15.7.2024) by The Wine (Amendment) (England) Regulations 2024 (S.I. 2024/115), reg. 1(1), Sch. Pt. 8"
    },
    {
      "type": "F",
      "label": "F63",
      "text": "Words in Annex 1 Pt. A Table 2 omitted (27.5.2021) by virtue of The Food and Drink (Miscellaneous Amendments Relating to Food and Wine Composition, Information and Labelling) Regulations 2021 (S.I. 2021/632), regs. 1, 10(5)(b)(iii)"
    },
    {
      "type": "F",
      "label": "F64",
      "text": "Words in Annex 1 Pt. A Table 2 revoked (E.) (1.1.2024) by The Wine (Revocation and Consequential Provision) Regulations 2023 (S.I. 2023/1362), reg. 1(2), Sch. 1"
    },
    {
      "type": "X",
      "label": "X1",
      "text": "Substituted by Corrigendum to Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files (Official Journal of the European Union L 149 of 7 June 2019)."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "The year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the Union as authorised oenological practices, subject to the conditions and limits of use set out in this table."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Regulation (EC) No 1935/2004 of the European Parliament and of the Council on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC (OJ L 338, 13.11.2004, p 4)."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food (OJ L 12, 15.1.2011, p. 1)."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "The year in brackets following references to a file of the OIV Code of Oenological Practices indicates the version of the file authorised by the European Union or, after IP completion day, legislation in force in Great Britain as authorised oenological practices, subject to the conditions and limits of use set out in this table."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "Substances used as processing aids as referred to in Article 20(d) of Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18)."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "The authorised oenological compounds are to be used in line with the provisions contained in the files of the OIV Code of Oenological Practices referred to in column 3 unless any further conditions and limits of use as laid down in this column apply."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "If not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "The ammonium salts referred to in line 4.2, 4.3 and 4.4 may also be used in combination, up to the overall limit of 1g/l or 0,3 g/l for the second fermentation of sparkling wine. However, the ammonium salt referred to in line 4.4 may not exceed the limit referred to in line 4.4."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "See also Article 9(2) of this Regulation."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "When they are used as additives a referred to in point 20 of Annex I to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (OJ L 354, 31.12.2008, p. 16)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2019/934/annex/I/part/A",
    "retrieved_at": "2026-11-01T14:43:20.602911+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}