EN   EN 
 
 
 EUROPEAN  
COMMISSION   
Brussels, XXX   
[…](2021) XXX  draft  
ANNEXES 1 to 2  
 
ANNEXES  
to the  
COMMISSION DELEGATED REGULATION  
amending Delegated Regulation (EU) 2019/934 supplementing Regulation (EU) No 
1308/2013 of the European Parliament and of the Council as regards authorised 
oenological practices    
EN 1  EN ANNEX I  
Annex I to Delegated Regulation (EU) 2019/934 is amended as follows:  
(1) Part A is amended as follows:  
(a) Tables 1 and 2 are replaced by the following:  
TABLE 1: AUTHORISED OENOLOGICAL PROCESSES AS REFERRED TO IN ARTICLE 3(1).  
 1 2 3 
 Oenological processes  Conditions and limits of use1 Categories of wine 
products 4 
1 Aeration or oxygenation  Subject to the conditions set out in files 2.1.1 (2016) and 3.5.5 (2016) of the OIV Code of Oenological Practices.  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
2 Heat treatments  Subject to the conditions set out in files 1.8 (1970), 2.2.4 (1988), 2.3.6 (1988), 2.3.9 (2005), 3.4.3 (1988), 3.4.3.1 
(1990), 3.5.4 (1997) and 3.5.10 (1982) of the OIV Code of Oenological Practices.  Fresh grapes, (1), (2), (3), 
(4), (5), (6), (7), (8), (9 ), 
(10), (11), (12), (15) and 
(16) 
2a Cold treatments  Subject to the conditions set out in point 1(c) of Section B of Part I of Annex VIII to Regulation (EU) No 
1308/2013 and in 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.  Fresh grapes, (1), (2), (3), 
(4), (5), (6), (7), (8), (9), 
(10), (11), (12), (15) and 
(16) 
3 Centrifugation and filtration with or 
without an inert filtering agent  Inert filtering agent s are those  referred to in files 2.1.11 (1970), 2.1.11.1 (1990), 3.2.2 (1989) and 3.2.2.1 (1990) 
of the OIV Code of Oenological Practices . Their use  must not leave undesir able residues in the treated product.  (1), (2), (3), (4), (5), ( 6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
4 Create an inert atmosphere  Only for the purpose to handle the product shielded from the air.  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5 Elimination of sulphur dioxide by  Fresh grapes, (2), (10), 
                                                 
1 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.   
EN 2  EN physical processes  (11), (12), (13) and (14)  
6 Ion exchange resins  Subject to the conditions laid down in Appendix 3  to this Annex . The treatment shall be recorded in the register 
referred to in Article 147(2) of Regulation (EU) No 1308/2013.  Grape must intended for 
the manufacture of 
rectified concentrated 
grape must  
7 Bubbling  Only when using argon or nitrogen.  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
8 Flotation  Only when using nitrogen or carbon dioxide  or by aerating.  Subject to the conditions set out in file 2.1.14 (1999).  (10), (11) and (12)  
9 Discs of pure paraffin impregnated 
with allyl isothiocyanate  Only for the purpose to create a sterile atmo sphere. In Italy permitted solely as long as it is in conformity with 
that country’s legislation and only in containers holding more than 20 litres. The use of allyl isothiocyanate is 
subject to the conditions and limits in Table 2 on authorised oenologica l compounds.  Partially fermented must 
for direct human 
consumption as such, (1), 
(2), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
10 Electrodialysis treatment  Only for the purpose to ensure the tartaric stabilisation of the wine. Subject to the condi tions laid down in 
Appendix 5 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of 
Regulation (EU) No 1308/2013 . Partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
11 Pieces of oak wood  In winemaking and ageing, including in the fermentation of fresh grapes and grape must. Subject to the 
conditions laid down in Appendix 7  to this Annex . The treatment shall be recorded in the register referred to in  
Article 147(2) of Regulation (EU) No 1308/2013 . (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
12 Correction of the alcohol content of 
wine  Correction only carried out with wine. Subject to the conditions laid down in Append ix 8 to this Annex . The 
treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013 . (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (15) and (16)  
13 Cation exchangers for tartaric 
stabilisation  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 Council2 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.  Partially fermented must 
for direct human 
consumption as such, (1), 
(3), (4), (5), (6), (7), (8), 
(9), (15) and (16)  
14 Electro -membranary treatment  Only 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 1935/2 004 and with Commission Regulation (EU) No 10/20113 and with the national 
provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.3 (2010), (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
                                                 
2 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).  
3 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).  
EN 3  EN 2.1.3.2.4 (2012) , 3.1.1.4 (2010), 3.1.2.4 (2012) of the OIV Code of O enological Practices. The treatment shall be 
recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.  
15 Cation exchangers for acidification  Subje ct 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 imple mentation 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.  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
16 Membrane coupling  Only for the reduction in sugar content of musts . Subject to the conditions laid down in Appendix 9  to this 
Annex . The treatment shall be recorded in the register  referred to in Article 147(2) of Regulation (EU) No 
1308/2013 . (10) 
17 Membrane contactors  Only for the purpose to manage the dissolved gas in wine. The addition of carbon dioxide for the products 
defined in points (4), (5), (6) and (8) of Part II of Annex VII to Regulation (EU) No 1308/2013 is prohibited. It 
must comply with Regulation (EC) No 1935/2004 and with Regulation (E U) 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. The treatment shall be recorded in the register referred to in Article 147(2) 
of Regulation (EU) No 1308/2013.  (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)  
18 Membrane technology coupled with 
activated carbon  Only for the purpose to reduce excess 4 -ethylphenol and 4 -ethylguaiacol in wines. Subject to the conditions laid 
down in Appendix 10  to this Annex . The treatment shall be recorded in the register referred to in Article 147(2) 
of Regulation (EU) No 1308/2013 . (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (15) and (16)  
19 Filter plates containing zeolite y -
faujasite  Only for the purpose to adsorb haloanisoles. Subject to the conditions laid down in file 3.2.1 5 (2016) of the OIV 
Code of Oenological Practices.  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (15) and (16)  
20 Partial concentration  For grape must: s ubject to the conditions laid down in point 1(b) of Section B of Part I of Annex VIII to 
Regulation (EU) No 1308/2013 and in 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 . 
For wine: subject to the conditions laid down in point 1 (c) of Section B of Part I of Annex VIII to Regulation 
(EU) No 1308/2013 and in file s 3.5.11 (2001) and 3.5.11.1 (2001) 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 . (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (15) 
and (16)  
21 Treatment by discontinuous high 
pressure processes  Subject to the conditions laid down in file s 1.18 (2019) and  2.1.26 (2019) of the OIV Code of Oenological 
Practices.  Fresh grapes, (10), (11) 
and (12)  
22 Treatment by continuous high 
pressure processes  Subject to the conditions laid down in file 2.2.10 (2020) of the OIV Code of Oenological Practices.  (10), (11) and (12)  
23 Treatment of crushed grapes with 
ultrasound to promote the extraction 
of their compounds  Subject to the conditions laid down in file 1.17 (2019) of the OIV Code of Oenological Practices.  Fresh grapes   
EN 4  EN 24 Treatment of grapes by pulsed 
electric fields   Subject to the conditions laid down in file 2.1.27 (2020) of the OIV Code of Oenological Practices.  Fresh grapes  
25 Treatment of musts and wines using 
adsorbent styrene -divinylbenzene 
beads  Subject to the conditions laid down in files 2.2.11 (2020 ) and 3.4.22 (2020) of the OIV Code of Oenological 
Practices.  (1), (2), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
   
EN 5  EN TABLE 2: AUTHORISED OENOLOGICAL COMPOUNDS AS REFERRED TO IN ARTICLE 3(1).  
 1 2 3 4 5 6 7 8 
 Substances/ 
Activities  E number  
and/or  
CAS number  OIV  Code of 
Oenological 
Practices 1  OIV Codex 
file reference 
as referred to 
in Article 
9(1) Additive  Processing 
aid/substan
ce used as 
processing 
aid 2 Conditions and limits of use 3 Categories of 
wine products 4 
1 Acidity regulators  
1.1 Tartaric acid (L(+) -) E 334 / CAS 87 -
69-4 Files 2.1.3.1.1 
(2001) , 
3.1.1.1 (2001)  COEI -1-LTARAC  x  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. The treatment shall be recorded in 
the register referred to in Article 147(2) of 
Regulation (EU) No 1308/2013 . Specifications 
for tartaric acid (L(+) -) laid down in point 2 of 
Appendix 1 to this Annex.   
 (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16)  
1.2 Malic acid (D,L -; L-) E 296 / - Files 2.1.3.1.1 
(2001) , 
3.1.1.1 (2001)  COEI -1-ACIMAL  x  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
1.3 Lactic acid  E 270 / - Files 2.1.3.1.1 
(2001) , 
3.1.1.1 (2001)  COEI -1-ACILAC  x  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
1.4 Potassium L(+) -tartrate  E 336(ii) / CAS  
921-53-9 Files 2.1.3.2.2 
(1979) , 
3.1.2.2 (1979)  COEI -1-POTTAR   x (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
1.5 Potassium bicarbonate  E 501(ii) /  CAS 
298-14-6 Files 2.1.3.2.2 
(1979) , 
3.1.2.2 (1979)  COEI -1-POTBIC   x (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
1.6 Calcium carbonate  E 170 /  CAS 471 -
34-1 Files 2.1.3.2.2 
(1979) ,  
3.1.2.2 (1979)  COEI -1-CALCAR   x (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16)  
EN 6  EN         
1.8 Calcium sulphate  E 516 / - File 2.1.3.1.1.1 
(2017)   x  Conditions and limits laid down in point 2(b) of 
Section A of Annex III. Maximum use level: 2 
g/l. (3) 
1.9 Potassium carbonate  E 501(i)  Files 2.1.3.2.5 
(2017) , 3.1.2.2 
(1979)    x 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. The treatment shall be recorded in 
the register referred to in Article 147(2) of 
Regulation (EU) No 1308/2013 . 
Citric acid: Only objective a) of OIV files 3.1.1 
(1979) and 3.1.1.1 (2001) applies. Maximum 
content in wine thus treated and placed on the 
market: 1 g/l . (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
1.10 Citric acid  E 330  Files 3.1.1 (1979) , 
3.1.1.1 (2001)  COEI -1-CITACI  x  (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
1.11 Yeasts for wine production  - / - Files 2.1.3.2.3 
(2019) , 2.1.3.2.3.1 
(2019) , 2.3.1 (2016)  COEI -1-SACCHA  
COEI -1-NOSACC   x 2 (10), (11) and (12)  
1.12 Lactic acid bacteria  - / - Files 2.1.3.2.3 
(2019) , 2.1.3.2.3.2 
(2019) , 3.1.2 (1979) , 
3.1.2.3 (1980)  COEI -1-BALACT   x 2 (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
2 Preservatives and antioxidants  
2.1 Sulphur dioxide  E 220 /  CAS 
7446 -09-5 Files 1.12 (2004) , 
2.1.2 (1987) , 
3.4.4 (2003)  COEI -1-SOUDIO  x  Limits (i.e. maximum quantity in the product 
placed on the market) as laid down in Part B of 
Annex I.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
2.2 Potassium bisulphite  E 228 /  CAS 
7773 -03-7 Files 1.12 (2004), 
2.1.2 (1987) , 3.4.4 
(2003)  COEI -1-POTBIS  x  Fresh grapes,  (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
2.3 Potassium metabisulphite  E 224 /  CAS 
16731 -55-8 Files 1.12 (2004), 
2.1.2 (1987), 3.4.4 
(2003)  COEI -1-POTANH  x  Fresh grapes,  (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
2.4 Potassium sorbate  E 202  File 3.4.5 (1988)  COEI -1-POTSOR  x   (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)   
EN 7  EN 2.5 Lysozyme  E 1105  Files 2.2.6 (1997) , 
3.4.12 (1997)  COEI -1-LYSOZY  x x  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
2.6 L ascorbic acid  E 300  Files 1.11 (2001) , 
2.2.7 (2001) , 3.4.7 
(2001)  COEI -1-ASCACI  x  Maximum content in wine thus treated and 
placed on the market: 250 mg/l. Maximum 250 
mg/l for each treatment.  Fresh grapes, (1), (3), 
(4), (5), (6), (7), (8), 
(9), (10), (11), (12), 
(15) and (16)  
2.7 Dimethyldicarbonate 
(DMDC)  E242 / CAS 
4525 -33-1 File 3.4.13 (2001)  COEI -1-DICDIM  x  The treatment shall be recorded in the register 
referred to in Article 147(2) of Regulation (EU) 
No 1308/2013.  Partiall y fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
3 Adsorbents  
3.1 Charcoal for oenological 
use  Files 2.1.9 (2002) , 
3.5.9 (1970)  COEI -1-CHARBO   x The treatment shall be recorded in the register 
referred to in Article 147(2) of Regulation (EU) 
No 1308/2013 . White wines, (2), (10), 
and (14)  
3.2 Selective vegetal fibres   File 3.4.20 (2017)  COEI -1-FIBVEG   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
4 Activators for alcoholic and malolactic fermentation  
4.1 Microcrystalline 
cellulose  E 460(i) / CAS  
9004 -34-6 Files 2.3.2 (2019), 
3.4.21 (2015)  COEI -1-CELMIC   x It must comply with the specifications laid down 
in the Annex to Regulation (EU) No 231/2012.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11) , 
(12), (15) and (16)  
4.2 Diammonium hydrogen 
phosphate  E 342 /  CAS 
7783 -28-0 File 4.1.7 (1995)  COEI -1-PHODIA   x Only for alcoholic fermentation. No more than 1 
g/l (expressed in salts)5 or 0,3 g/l for the second 
fermentation of sparkling wines.  Fresh grapes, (2), 
(10), (11), (12), 
second alcoholic 
fermentation of (4), 
(5), (6) and (7)  4.3 Ammonium sulphate  E 517 /  CAS 
7783 -20-2 File 4.1.7 (1995)  COEI -1AMMSUL   x 
4.4 Ammonium bisulphite  - / CAS  10192 -
30-0  COEI -1-
AMMHYD   x Only for alcoholic fermentation. No more than 
0,2 g/l (expressed in salts) and up to the limits 
set in points 2.1 , 2.2 and  2.3. Fresh grapes, (2), 
(10), (11) and (12)   
EN 8  EN 4.5 Thiamine hydrochloride  - / CAS 67-03-8 Files 2.3.3 (1976) , 
4.1.7 (1995)  COEI -1-THIAMIN   x Only for alcoholic fermentation.  
No more than 0,6 mg/l (expressed in thiamin) 
for each treatment . Fresh grapes, (2), 
(10), (11), (12), 
second alcoholic 
fermentation of (4), 
(5), (6) and (7)  
4.6 Yeast autolysates  - / - Files 2.3.2 (2019) , 
3.4.21 (2015)  COEI -1-AUTLYS   x 2  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
4.7 Yeast cell walls  - / -  Files 2.3.4 (1988) , 
3.4.21 (2015)  COEI -1-YEHULL   x 2  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
4.8 Inactivated yeasts  - / - Files 2.3.2 (2019) , 
3.4.21 (2015)  COEI -1-INAYEA   x 2  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15)  and (16)  
4.9 Inactivated yeasts with 
guaranteed glutathione 
levels  - / - File 2.2.9 (2017)  COEI -1-LEVGLU   x 2 Only for alcoholic fermentation.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
5 Clarifying agents  
5.1 Edible gelatine  - / CAS 9000 -70-
8 Files 2.1.6 (1997) , 
3.2.1 (2011)  COEI -1-GELATI   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.2 Wheat protein   Files 2.1.17 (2004) , 
3.2.7 (2004)  COEI -1-PROVEG   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.3 Peas protein   Files 2.1.17 (2004) , 
3.2.7 (2004)  COEI -1-PROVEG   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.4 Potatoes protein   Files 2.1.17 (2004) , 
3.2.7 (2004)  COEI -1-PROVEG   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)   
EN 9  EN 5.5 Isinglass   File 3.2.1 (2011)  COEI -1-COLPOI   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
5.6 Casein  - / CAS 9005 -43-
0 File 2.1.16 (2004)  COEI -1-CASEIN   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.7 Potassium caseinates  - / CAS 68131 -
54-4 Files 2.1.15 (2004) , 
3.2.1 (2011)  COEI -1-POTCAS   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.8 Egg albumin  - / CAS 9006 -59-
1 File 3.2.1 (2011)  COEI -1-OEUALB   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
5.9 Bentonite  - / - Files 2.1.8 (1970) , 
3.3.5 (1970)  COEI -1-BENTON   x  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
5.10 Silicon dioxide (gel or 
colloidal solution)  E 551 / - Files 2.1.10 (1991) , 
3.2.1 (2011) , 3.2.4 
(1991)  COEI -1-DIOSIL   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.11 Kaolin  - / CAS 1332 -58-
7 File 3.2.1 (2011)  COEI -1-KAOLIN   x  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)  
5.12 Tannins   Files 2.1.7 (2019) , 
2.1.17 (2004) , 3.2.6 
(2019) , 3.2.7 (2004) , 
4.1.8 (1981) , 4.3.2 
(1981)  COEI -1-TANINS   x  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
5.13 Chitosan derived from 
Aspergillus niger  or 
Agaricus bisporus  - / CAS 9012 -76-
4 Files 2.1.22 (2009) , 
3.2.1 (2011) , 3.2.12 
(2009)  COEI -1-CHITOS   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.14 Chitin -glucan derived 
from Aspergillus niger  Chitin: CAS 
1398 -61-4; 
Glucan: CAS 
9041 -22-9. Files 2.1.23 
(2009) ,3.2.1 (2011) , 
3.2.13 (2009)  COEI -1-CHITGL   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)   
EN 10  EN 5.15 Yeast protein extracts  - / - Files 2.1.24 (2011) , 
3.2.14 (2011) , 3.2.1 
(2011)  COEI -1-EPLEV   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
5.16 Polyvinylpolypyrrolidone  E 1202 / CAS 
25249 -54-1 File 3.4.9 (1987)  COEI -1-PVPP   x  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
5.17 Calcium alginate  E 404 / CAS  
9005 -35-0 File 4.1.8 (1981)  COEI -1-ALGIAC   x Only in the production of all categories of 
sparkling and semi -sparkling wines obtained by 
fermentation in bottle and with the lees 
separated by disgorging.  (4), (5), (6), (7), (8) 
and (9)  
5.18 Potassium alginate  E 402 / CAS 
9005 -36-1 File 4.1.8 (1981)  COEI -1-POTALG   x Only in the production of all categories of 
sparkling and semi -sparkling wines obtained by 
fermentation in bottle and with the lees 
separated by disgorging.  (4), (5), (6), (7), (8) 
and (9)  
6 Stabilising agents  
6.1 Potassium hydrogen 
tartrate  E336(i) / CAS 
868-14-4 File 3.3.4 (2004)  COEI -1-POTBIT   x Only to assist the precipitation of tartaric salts.  Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
6.2 Calcium tartrate  - / - File 3.3.12 (1997)  COEI -1-CALTAR   x  Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
6.3 Citric acid  E 330  Files 3.3.1 (1970) , 
3.3.8 (1970)  COEI -1-CITACI  x  Maximum content in wine thus treated and 
placed on the market: 1 g/l . Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
6.4 Tannins  - / - Files 2.1.7 (2019) , 
3.2.6 (2019) , 3.3.1 
(1970)  COEI -1-TANINS     Fresh grapes, partially 
fermented must for 
direct human 
consumption as such,  
EN 11  EN (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
6.5 Potassium ferrocyanide  E 536 / - Files 3.3.1 (1970) , 
3.3.10 (1970)  COEI -1-POTFER   x Subject to the conditions laid down in Appendix 
4 to this Annex.  The treatment shall be recorded 
in the register referred to in Article 147(2) of 
Regulation (EU) No 1308/2013.  Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4) , (5), (6), 
(7), (8), (9), (15) and 
(16) 
6.6 Calcium phytate  - / CAS 3615 -82-
5 File 3.3.1 (1970)  COEI -1-CALPHY   x Only f or red wines  and no more than 8 g/hl . 
Subject to the conditions laid down in Appendix 
4 to this Annex.  Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
6.7 Metatartaric acid  E 353 / - File 3.3.7 (1970)  COEI -1-METACI  x   Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), ( 9), (15) and 
(16) 
6.8 Gum arabic  E 414 /  CAS  
9000 -01-5 File 3.3.6 (1972)  COEI -1-
GOMARA  x  Quantum satis . Partially fermented 
must for direct human 
consumption as 
such,(1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)  
6.9 Tartaric acid D, L - or its 
neutral salt of potassium  - / CAS 133 -37-9 Files 2.1.21 (2008), 
3.4.15 (2008 ) COEI -1-DLTART   x Only for precipitating excess calcium.  
Subject to the conditions laid down in Appendix 
4 to this Annex.  Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
6.10 Yeast mannoproteins  - / - File 3.3.13 (2005)  COEI -1-MANPRO  x   Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16)  
EN 12  EN 6.11 Carboxymethylcellulose  E466 / - File 3.3.14 (20 20) COEI -1-CMC  x  Only to ensure tartaric stabilisation.   White and rosé wines , 
(4), (5), (6), (7), (8)  
and (9) 
6.12 Polyvinylimidazole -
polyvinylpyrrolidone 
copolymers (PVI/PVP)  - / CAS 87865 -
40-5 Files 2.1.20 (2014) , 
3.4.14 (2014)  COEI -1-PVIPVP   x The treatment shall be recorded in the register 
referred to in Article 147(2) of Regulation (EU) 
No 1308/2013.  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
6.13 Potassium polyaspartate  E 456 / CAS 
64723 -18-8 File 3.3.15 (2016)  COEI -1-POTPOL  x  Only to contribute to the tartaric stabilization.  (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
6.14 Fumaric acid  E 297 / CAS 110-
17-8 Files 3.4.2 (2021), 
3.4.23 (2021)   x   (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
7 Enzymes 6 
7.1 Urease  EC 3.5.1.5  File 3.4.11 (1995)  COEI -1-UREASE  
COEI -1-PRENZY   x Only to reduce the level of urea in the wine.  
 
Subject to the conditions laid down in Appendix 
6 to this Annex.  Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
7.2 Pectin  lyases  EC 4.2.2.10  Files 1.13 
(2013 2021 ) ; 2.1.4 
(2013 2021 ); 2.1.18 
(2013 2021 ); 3.2.8 
(2013 2021 ); 3.2.11 
(2013 2021 ) COEI -1-ACTPLY  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
7.3 Pectin methylesterase  EC 3.1.1.11  Files 1.13 
(2013 2021 ), 2.1.4 
(2013 2021 ), 2.1.18 
(2013 2021 ), 3.2.8 
(2013 2021 ), 3.2.11 
(2013 2021 ) COEI -1-ACTPME  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and  to 
reveal the aromatic precursors of grapes.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
7.4 Polygalacturonase  EC 3.2.1.15  Files 1.13 
(2013 2021 ), 2.1.4 
(2013 2021 ), 2.1.18 
(2013 2021 ), 3.2.8 
(2013 2021 ), 3.2.11 
(2013 2021 ) COEI -1-ACTPGA  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)   
EN 13  EN 7.5 Hemicellulase  EC 3.2.1.78  Files 1.13 
(2013 2021 ), 2.1.4 
(2013 2021 ), 2.1.18 
(2013 2021 ), 3.2.8 
(2013 2021 ), 3.2.11 
(2013 2021 ) COEI -1-ACTGHE  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
7.6 Cellulase  EC 3.2.1.4  Files 1.13 
(2013 2021 ), 2.1.4 
(2013 2021 ), 2.1.18 
(2013 2021 ), 3.2.8 
(2013 2021 ), 3.2.11 
(2013 2021 ) COEI -1-ACTCEL  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
7.7 Betaglucanase  EC 3.2.1.58  File 3.2.10 (2004)  COEI -1-BGLUCA  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  (1), (2), (3), (4),  (5), 
(6), (7), (8), (9), , (15) 
and (16)  
7.8 
 Glycosidase  EC 3.2.1.20  Files 2.1.19 (2013) , 
3.2.9 (2013)  COEI -1-PRENZY    x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
7.9 Arabinanase  EC 3.2.1.99  Files 1.13 
(2013 2021 ), 2.1.4 
(2013 2021 ), 2.1.18 
(2013 2021 ), 3.2.8 
(2013 2021 ), 3.2.11 
(2013 2021 ) COEI -1-ACTARA  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)  
7.10 Beta-glucanase (β1 -3, 
β1-6) EC 3.2.1.6  File 3.5.7 (2013)  COEI -1-ACTGLU  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  (1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
7.11 Glucosidase  EC 3.2.1.21  Files 2.1.19 (2013) , 
3.2.9 (2013)  COEI -1-GLYCOS  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes.  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
7.12 Aspergillopepsin I  EC 3.4.23.18  Files 2.2.12 (2021), 
3.3.16 (2021)  COEI -1-PROTEA  
COEI -1-PRENZY   x Only for oenological purposes in maceration, 
clarification, stabilisation, filtration and to 
reveal the aromatic precursors of grapes  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
8 Gases and packaging gases 7  
EN 14  EN 8.1 Argon  E 938 / CAS 7440 -
37-1 Files 2.2.5 (1970) , 
3.2.3 (2002)  COEI -1-ARGON  x 7 x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
8.2 Nitrogen  E 941 / CAS 7727 -
37-9 Files 2.1.14 (1999) , 
2.2.5 (1970) , 3.2.3 
(2002)  COEI -1-AZOTE  x 7 x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
8.3 Carbon dioxide  E 290 / CAS 124-
38-9 Files 1.7 (1970) , 
2.1.14 (1999) , 2.2.3 
(1970) , 2.2.5 (1970) , 
2.3.9 (2005) , 4.1.10 
(2002)  
 COEI -1-DIOCAR  x 7 x In 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.  Partially fermented 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
8.4 Gaseous oxygen  E 948 / CAS 17778 -
80-2 Files 2.1.1 (2016) , 
3.5.5 (2016)  COEI -1-OXYGEN   x  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
9 Fermentation agents  
9.1 Yeasts for wine production  - / - Files 2.1.3 .2.3.1. 
(2019) , 2.3.1 (2016) , 
4.1.8 (1981)  COEI -1-SACCHA  
COEI -1-NOSACC   x 2  Fresh grapes, (2), 
(10), (11), (12), (13), 
second alcoholic 
fermentation of (4), 
(5), (6) and (7)  
9.2 Lactic acid bacteria  - / - Files 2.1.3.2.3.2  
(2019) , 3.1.2 (1979) , 
3.1.2.3 (1980)  COEI -1-BALACT   x 2  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
10 Correction of defects  
10.1 Copper sulphate,  
pentahydrate  - / CAS 7758 -99-8 File 3.5.8 (1989)  COEI -1-CUISUL   x No 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.  Partially fermented 
must for direct human 
consumption as su ch, 
(1), (3), (4), (5), (6), 
(7), (8), (9), (15) and 
(16) 
10.2 Copper citrate  - / CAS 866 -82-0 File 3.5.14 (2008)  COEI -1-CUICIT   x No 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 Partially fermente d 
must for direct human 
consumption as such, 
(1), (3), (4), (5), (6),  
EN 15  EN  
 
 
 
 
 
 
 
 
 
1 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.  
2 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 D irective 90/496/EEC, Commission Directive 1999/10/EC, Directive 
2000/13/EC of the European Parliament and of the Council, Commissio n Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18).  
3 The authorised oenological compounds are to be used in line with the provisions contained in the files of the OIV Code of Oen ological Practice s referred to in column 3 unless any further conditions and limits of use as laid down in this 
column apply.  slightly fermented grape must, for which the 
copper content may not exceed 2 mg/l.  (7), (8), (9), (15) and 
(16) 
10.3 Chitosan derived from 
Aspergillus niger  or 
Agaricus bisporus  - / CAS 9012 -76-
4 File 3.4.16 (2009)  COEI -1-CHITOS   x  (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and 
(16) 
10.4 Chitin -glucan derived 
from Aspergillus niger  Chitin: CAS 
1398 -61-4; 
Glucan: CAS 
9041 -22-9. File 3.4.17 (2009)  COEI -1-CHITGL   x   (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
10.5 Inactivated yeasts  - / -  COEI -1-INAYEA   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9), (10), (11), 
(12), (15) and (16)  
11 Other practices  
11.1 Aleppo pine resin  - / -   x  Subject to the conditions laid down in Appendix 
2 to this Annex.  (2), (10)  and (11) 
11.2 Fresh lees  -/-    x 2 Only 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.  (1), (3), (4), (5), (6), 
(7), (8), (9),  (15) and 
(16) 
11.3 Caramel  E 150 a -d / - File 4.3 (2007)  COEI -1-
CARAMEL  x  To reinforce the colour as defined in point 2 of 
Annex I to Regulation (EC) No 1333/2008.  (3) 
11.4 Allyl isothiocyanate  - / 57-06-7    x Only to impregnate discs of pure paraffin. See 
Table 1.  
No trace of allyl isothiocyanate must be present 
in the wine.  Only for partially 
fermented must for 
direct human 
consumption as such, 
and wine.  
11.5 Inactivated yeasts  - / -  COEI -1-INAYEA   x 2  (1), (3), (4), (5), (6), 
(7), (8), (9 ), (10), (11), 
(12), (15) and (16)   
EN 16  EN 4 If not applicable to all categories of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.  
5 The ammonium salts refe rred 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 f ermentation of sparkling wine. However, the ammonium salt referred to in line 4.4 may not 
exceed the limit referred to in line 4.4.  
6 See also Article 9(2) of this Regulation.  
7 When they are used as additives a referred to in point 20 of Annex I to Regulation (EC) No 1333/2008 of the European Parliame nt and of the Council of 16 December 2008 on food additives (OJ L 354, 31.12.2008, p .16).’ 
(b) in Appendix 1, paragraph 1 is replaced by the following:  
‘1.  Tartaric acid, the use of which for deacidification purposes is provided for in line item 1.1 of Table 2 of this Annex, may b e used only for 
products that:  
are from the Elbling and Ri esling vine varieties; and  
are obtained from grapes harvested in Germany in wine -growing zone A.’;  
(c) Appendix 4 is replaced by the following:  
‘Appendix 4  
Potassium ferrocyanide  
Calcium phytate  
Potassium ferrocyanide or calcium phytate, the use of which is provided for in line items 6.5 and 6.6 of Table 2 of this Anne x, may be used only under 
the supervision of an oenologist or technician officially approved by the authorities of the Member State  in whose territory the process is carried out, the 
extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.  
After treatment with potassium ferrocyanide or calcium phytate, the wine must contain traces of iron.  
Supervis ion of the use of the product referred to in the first paragraph shall be governed by the provisions adopted by the Member St ates.’;  
(dc) in Appendix 5, the sentence “The treatment is to be recorded in the register referred to in Article 147(2) of Regulati on (EU) No 1308/2013” is 
deleted;   
EN 17  EN (ed) in Appendix 7, the sentence “The treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013” is 
deleted ; 
(fe) in Appendix 8, the sentence “The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013” is 
deleted;  
(gf) in Appendix 10, the sentence “The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013” i s 
deleted ; 
(2) Part B, Section A, point 2  is amended as follows:  
(a) in point (c), the fourteenth indent is replaced by the following:  
‘— white wines with the following protected geographical indications, with a total alcoholic strength by volume of more than 15 % vol. and a sugar 
content of more than 45 g/l:  
— Franche -Comté,  
— Coteaux de l’Auxois,  
— Saône -et-Loire,  
— Ardèche,  
— Collines rhodaniennes,  
— Comté Tolosan,  
— Côtes de Gascogne,  
— Gers,  
— Côtes du Lot,  
— Côtes du Tarn,   
EN 18  EN — Vins de la Corrèze,  
— Ile de Beauté,  
— Pays d’Oc,  
— Côtes de Thau,  
— Val de Loire,  
— Méditerranée,  
— Comtés rhodaniens,  
— Côtes de Thongue,  
— Côte Vermeille,  
— Agenais,  
— Landes,  
— Vins des Allobroges,  
— Var,’;  
(b) in point (e), the tenth indent is replaced by the following:  
‘— wines from Slovenia entitled to a protected designation of origin and described by the terms ‘vrhunsko vino ZGP — jagodni izbor’, ‘vrhunsko vino 
ZGP — ledeno vino’ , ‘vrhunsko vino ZGP — suhi jagodni izbor’  or ‘vrhunsko vino ZGP — slamno vino (vino iz sušenega grozdja)’,’ .   
EN 19  EN  
ANNEX II  
Annex III  to Delegated Regulation (EU) 2019/934 is amended as follows:  
(1) in Section A , point 4(a) , the second indent is replaced by the following:  
‘— concentrated grape must, concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the 
definition of concentrated grape must, rectified concentrated grape must or must from raisined grapes to which neutral alcoho l of vine origin has been 
added to prevent fermentation, for Spanish wine described by the traditional expression ‘vino generoso de licor’ and provided  that the increase in the 
total alcoholic strength by volume of the wine in question is not greater than 8 % vol.,’ ; 
(2) in Section B , point 3 , the second subparagraph is replaced by the following:  
‘However, as concerns liqueur wines bearing the protected designation of origin ‘Condado de Huelva’, ‘Málaga’ and ‘Jerez -Xérès -Sherry’, the must of 
raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, obtained from the Pedro Ximénez vine variety, may 
come from the ‘Montilla -Moriles’ region.’;  
(3) Appendix 1 is amended as follows:  
(a) in Section A, the table referring to  ‘SPAIN’ is replaced b y the following:  
 
‘Liqueur wines bearing a protected designation of 
origin  Description of product as established by Union 
rules or national legislation  
Alicante  Moscatel de Alicante  
 Vino dulce  
Cariñena  Vino dulce  
Condado de Huelva  Pedro Ximénez  
 Moscatel  
 Mistela   
EN 20  EN  Vino dulce  
Empordà  Mistela  
 Moscatel  
Jerez -Xérès -Sherry  Pedro Ximénez  
 Moscatel  
Lebrija   
Málaga  Vino dulce  
Montilla -Moriles  Pedro Ximénez  
 Moscatel  
Priorato  Vino dulce  
Tarragona  Vino dulce  
Valencia  Moscatel de Valencia  
 Vino dulce’;  
 
(b) Section B  is amended as follows:  
(i) in point 4 , the table referring to  ‘SPAIN’ is replaced by  the following:  
 
‘Liqueur wines bearing a protected designation of 
origin  Description of product as established by Union 
rules or national legislation  
Condado de Huelva    
EN 21  EN Jerez -Xérès -Sherry  Vino generoso de licor  
Málaga  Vino dulce  
Montilla -Moriles  Vino generoso de licor ’; 
 
(ii) in point 5 , the following words are  added  after ‘ITALY Marsala’ : 
‘CYPRUS  
Κουμανδαρία  (Commandaria).’;  
 
(iii) in point 6 , the following words are  added  after ‘ITALY Oltrepó Pavese Moscato, Marsala, Moscato di Trani’ : 
‘CYPRUS  
Κουμανδαρία  (Commandaria ).’. 
(4) In Appendix 3, the list of varieties is replaced by the following  : 
‘Muscats — Grenache — Garnacha Blanca — Garnacha Peluda — Listán Blanco — Listán Negro -Negramoll — Maccabéo — Malvoisies — 
Mavrodaphne — Assirtiko — Liatiko — Garnacha tintorera — Monastrell — Palomino — Pedro Ximénez — Albarola — Aleatico — Bosco — 
Cannon au — Corinto nero — Giró — Monica — Nasco — Primitivo — Vermentino — Zibibbo — Moscateles — Garnacha — Garnacha roja  — 
Mazuela .’