II
(Non-legislative acts)
REGUL ATIONS
COMMI SSION DELEGA TED REGUL ATION (EU) 2022/68 
of 27 Oct ober 2021
amending Delegated Regulation (EU) 2019/934 supplementing Regulation (EU) No 1308/2013 of the 
European Parliament and of the Council as regards author ised oenological practices 
THE EUR OPEAN COMMISSION,
Havi ng regar d to the Treaty on the Functioning of the European Union,
Havi ng regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013
establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) 
No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Articles 75(2) and 80(4) 
thereof,
Whereas:
(1) Commission Delegat ed Regulation (EU) 2019/934 (2)lays down rules supplementing Regulation (EU) 
No 1308/2013 concer ning wine-growi ng areas where the alcoholic strength may be increased, author ised 
oenological practices and restr ictions applicable to the production and conser vation of grapevine products, the 
minimum percentage of alcohol for by-pro ducts and their disposal, and publication of the Intern ational 
Org anisation of Vine and Wine (OIV) files.
(2) Article 2 of Delegat ed Regulation (EU) 2019/934 defines the wine-growi ng areas where wines may have a maximum 
total alcoholic strength of 20 % vol. The wines ‘Vin de pays de Franche-Co mté’ and ‘Vin de pays du Val de Loire ’ 
refer red to in that Article have chang ed names. That Article should be amended according ly.
(3) Part A of Annex I to Deleg ated Regulation (EU) 2019/934 sets out the list of author ised oenological practices and 
restr ictions applicable to the production and conser vation of grapevine products falling within the scope of Part II 
of Annex VII to Regulation (EU) No 1308/2013, as referred to in Article 80(1) of that Regulation. Table 1 of Part A 
of Annex I to Delega ted Regulation (EU) 2019/934 lays down the author ised oenological processes and the 
conditions and limits of their use. Table 2 of that Part lays down the author ised oenological compo unds and the 
conditions and limits of their use. Tables 1 and 2 should be supplemented to take account of technical progress, in 
particular in relation to resolutions adop ted by the OIV in 2019, 2020 and 2021. In addition, some of the 
information provided in those Tables should be further clarified and its coherence should be impro ved.
(4) To improve clarity and better inform the producers of grapevine products using author ised oenological processes, an 
additional column should be added in Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934. That 
column should list the categor ies of wine products in the production of whic h an oenological process may be used.
(1)OJ L 347, 20.12.2013, p. 671.
(2)Commission Delegat ed 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, author ised oenological 
practices and restr ictions applicable to the production and conser vation of grapevine products, the minimum percentag e of alcohol 
for by-products and their disposal, and publication of OIV files (OJ L 149, 7.6.2019, p. 1).EN Offi cial Jour nal of the European Union 19.1.2022 L 12/1  (5) The conditions and limits of use of the aeration or oxygenation oenological process in line item 1 of Table 1 of Part 
A of Annex I to Delegat ed Regulation (EU) 2019/934 currently author ised are too restr ictive as they only allow the 
use of gaseous oxygen. They should refer instead to the relevant OIV files 2.1.1 and 3.5.5 whic h allow the use of 
both oxygen and air.
(6) For the sake of complet eness, the conditions and limits of use of the heat treatments oenological process in line item 
2 of Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 should refer to additional OIV files whic h 
relat e to heat treatments, namely files 2.3.6, 2.3.9, 3.5.4 and 3.5.10.
(7) Although accept ed by the OIV , cold treatments are currently not included in Table 1 of Part A of Annex I to 
Delegat ed Regulation (EU) 2019/934. Given their impor tance in winemaking, it is appropr iate to author ise their 
use, subject to certain conditions, and add a new line item in that Table.
(8) To improve clarity, it is appropr iate to specify whic h iner t filtering agents are author ised in line item 3 of Table 1 of 
Part A of Annex I to Delegat ed Regulation (EU) 2019/934 by referring to the relevant OIV files, namely files 2.1.11, 
2.1.11.1, 3.2.2 and 3.2.2.1.
(9) In line item 5 of Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934, for the sake of consistency , the 
information on the catego ries of wine products in the production of whic h elimination of sulphur dioxide by 
physical processes may be used should be deleted from column 2 and introduced into a new column 3 of that Table.
(10) Article 29 of Commission Deleg ated Regulation (EU) 2018/273 (3)provides that a number of treatments is to be 
recorded in the register refer red to in Article 147(2) of Regulation (EU) No 1308/2013. That requirement is 
mentioned in some, but not all, relevant line items of Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 
2019/934 as well as in some Appendices to Annex I to that Regulation. To improve consistency within Deleg ated 
Regulation (EU) 2019/934, this requirement should be refer red to in all relevant line items of Table 1 by adding it 
where it is missing and by transfe rring it, where appropr iate, from the Appendices to Annex I. This concer ns 
column 2 of line items 6, 10, 11, 12, 16, 17 and 18 of Table 1 and Appendices 5, 7, 8 and 10 to Annex I.
(11) Points 1(b) and (c) of Section B of Part I of Annex VIII to Regulation (EU) No 1308/2013 refer to the possibility to 
increase by partial concentration the natural alcoholic strength of respectively grape must and wine. This 
oenological process is currently not included in Table 1 of Part A of Annex I to Deleg ated Regulation (EU) 
2019/934. It is theref ore appropr iate to author ise it and add a new line item in that Table.
(12) Resolution OIV -OENO 594A-2019 established a new oenological practice, namely the reduction of indigenous 
microorg anisms in grapes and musts by discontinuous high pressure process. A new line item should theref ore be 
added to Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934.
(13) Resolution OIV -OENO 594B-2020 established a new oenological practice, namely the treatment of musts by 
continuous high pressure processes to eliminate wild micro-org anisms. A new line item should theref ore be added 
to Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934.
(14) Resolution OIV -OENO 616-2019 established a new oenological practice, namely the treatment of crushed grapes 
with ultrasound to promote the extraction of their compo unds. A new line item should theref ore be added to Table 
1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934.
(3)Commission Deleg ated Regulation (EU) 2018/273 of 11 December 2017 supplementing Regulation (EU) No 1308/2013 of the European 
Parliament and of the Council as regards the scheme of author isations for vine plantings, the vine yard register , accom panying documents 
and certification, the inward and outward regist er, compulsor y declarations, notifications and publication of notifi ed information, and 
supplementing Regulation (EU) No 1306/2013 of the European Parliament and of the Council as regard s the relevant chec ks and 
penalties, amending Commission Regulations (EC) No 555/2008, (EC) No 606/2009 and (EC) No 607/2009 and repealing Commission 
Regulation (EC) No 436/2009 and Commission Delegat ed Regulation (EU) 2015/560 (OJ L 58, 28.2.2018, p. 1).EN Offi cial Jour nal of the European Union L 12/2 19.1.2022  (15) Resolution OIV -OENO 634-2020 established a new oenological practice, namely the treatment of grapes by pulsed 
electr ic fields to facilitat e and increase the extraction of valuable substances. A new line item should theref ore be 
added to Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934.
(16) Resolutions OIV -OENO 614A-2020 and 614B-2020 established a new oenological practice, namely the treatment 
of respectively musts and wines using adsorbent styrene-divin ylbenzene beads to reduce or eliminate organolep tic 
deviations charact erised as ‘earthy- musty’. A new line item should theref ore be added to Table 1 of Part A of Annex I 
to Delega ted Regulation (EU) 2019/934.
(17) Calcium tartrate has been included by error in the Section on acidity regulator s in line item 1.7 of Table 2 of Part A 
of Annex I to Delegat ed Regulation (EU) 2019/934. The OIV file 3.3.12 only refers to its proper ty as stabilising 
agent. It is theref ore appropr iate to delete that line item from that Table.
(18) Citric acid has been included in the Section on stabilising agents in line item 6.3 of Table 2 of Part A of Annex I to 
Delegat ed Regulation (EU) 2019/934. Yeasts for wine production and lactic acid bacteria have been included in the 
Section on fermentation agents respectively in line items 9.1 and 9.2 of that Table. In addition to their respective 
stabilising and fermentation proper ties, those oenological compounds can also modify wine acidity and taste, as 
specifi ed in the relevant files of the OIV Code of Oenological Practices. It is theref ore appropr iate to add to the 
Section on acidity regulators in that Table new line items for respectively citric acid, yeasts for wine production and 
lactic acid bacteria.
(19) Exper ience has shown that a number of categor ies of wine products mentioned in column 8 of Table 2 of Part A of 
Annex I to Deleg ated Regulation (EU) 2019/934 were missing or incor rect for some oenological compounds. This 
concer ns line items 2.1 to 2.4, 4.1 to 4.6, 5.9, 5.11, 5.12, 5.16, 6.4, 6.11, 7.2 to 7.8 and 9.2. Column 8 of those 
line items should theref ore be amended according ly.
(20) Sulphur dioxide, potassium bisulphite and potassium metabisulphite set out respectively in line items 2.1, 2.2 
and 2.3 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 are similar compo unds covered by 
the same OIV files. It is theref ore appropr iate to mention the same OIV files in column 3 of that Table and the same 
catego ries of wine products in column 8 of that Table for those three compo unds.
(21) Charcoal for oenological use as referred to in line item 3.1 of Table 2 of Part A of Annex I to Delegat ed Regulation 
(EU) 2019/934 and selective vegetal fibres as refer red to in line item 3.2 of that Table are used rather for their 
adsor ption than for their sequestration proper ties. Theref ore, for clarification purposes, the name of Section 3 in 
that Table to which these compo unds belong should be changed from ‘Sequestrants’ to ‘Adsorbents’.
(22) Resolution OIV -OENO 633-2019 amended the objectives and prescr iptions of OIV file 2.3.2 concer ning 
fermentation activators. Column 3 of line items 4.1, 4.6 and 4.8 of Table 2 of Part A of Annex I to Deleg ated 
Regulation (EU) 2019/934 should be amended according ly.
(23) Commission Regulation (EC) No 606/2009 (4)laid down the conditions of use of thiamine hydroc hlor ide by 
specifying that no more than 0,6 mg/l (expressed in thiamine) may be used per treatment. Delegat ed Regulation (EU) 
2019/934, whic h repealed Regulation (EC) No 606/2009, maintained this requirement. However , the explicit 
referen ce to the quantitative limitation to the use of thiamine was remo ved since it was considered that OIV files 
2.3.3 and 4.1.7 mentioned in column 3 of line item 4.5 of Table 2 of Part A of Annex I to Delega ted Regulation (EU) 
2019/934 provide already this information. Dur ing the first year of implementation of Delegat ed Regulation (EU) 
2019/934, it became never theless clear that the combined reading of the two OIV files may lead to confusion as 
(4)Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation 
(EC) No 479/2008 as regar ds the categ ories of grapevine products, oenological practices and the applicable restr ictions (OJ L 193, 
24.7.2009, p. 1).EN Offi cial Jour nal of the European Union 19.1.2022 L 12/3  regards the maximum allowed quantity of thiamine. It appears possible that, in the absence of an explicit numer ical 
referen ce, the separate references in file 2.3.3 (consider ing 0,6 mg/l as a suffi cient dose for musts) and in file 4.1.7 
(allowi ng maximum 0,6 mg/l for sparkling wines) may be underst ood as provid ing for the combined maximum 
limit of 1,2 mg/l. To avoid possible misinterpretation regar ding the conditions of use of thiamine, it is appropr iate 
to specify in column 7 of line item 4.5 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 the 
maximum quantity of 0,6 mg/l as it was the case in Regulation (EC) No 606/2009 for that compo und.
(24) Since 1 June 2013 , bentonit e is no long er author ised as food additive under Regulation (EC) No 1333/2008 of the 
European Parliament and of the Council (5). It is theref ore appropr iate to delet e its E number in column 2 of line 
item 5.9 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934.
(25) Resolution OIV -OENO 612-2019 replaced OIV file 2.1.7 concer ning tannin addition to musts. Column 3 of line 
items 5.12 and 6.4 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 should be amended 
according ly.
(26) Resolution OIV -OENO 613-2019 replaced OIV file 3.2.6 concer ning tannin addition to wines. Column 3 of line 
items 5.12 and 6.4 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 should be amended 
according ly.
(27) Regulation (EC) No 606/2009 restr icted the use of chitosan in wine production to compounds derived only from 
Aspergillus niger . This restr iction has been retained in line items 5.13 and 10.3 of Table 2 of Part A of Annex I to 
Delegat ed Regulation (EU) 2019/934. Howe ver, Commission Imple menting Regulation (EU) 2017/2470 (6)
author ises in the Union list of novel foods set out in the Annex thereto the chitosan extract from fungi derived from 
either Agaricus bispor us or Aspergillus niger . Theref ore, it is appropr iate to align the references in line items 5.13 
and 10.3 of that Table to the corresponding provi sion in Table 1 of the Annex to Implementing Regulation (EU) 
2017/2470. Thus, column 1 of those line items should specify that chitosan may also derive from Agaricus bispor us.
(28) The tetra-hydrat e form of calcium tartrate as referred to in line item 6.2 of Table 2 of Part A of Annex I to Delega ted 
Regulation (EU) 2019/934 is used as processing aid by the Union wine sector . However , calcium tartrate exists also 
in a di-h ydrat e form, which even if rarely used in food is author ised as food additive E 354 under Regulation (EC) 
No 1333/2008 and represents a substance distinct from the tetra-hydrat e form. For the sake of complet eness, a 
referen ce to E 354 is also currently included in line item 6.2 of Table 2 of Part A of Annex I to Delegat ed Regulation 
(EU) 2019/934. Howe ver, during the first year of implementation of Delega ted Regulation (EU) 2019/934, it became 
clear that the di-h ydrate form of calcium tartrate is not used in winemaking. In addition, Member States and the 
industr y repor t that in practice the only form of calcium tartrate available on the mark et is the tetra-hydrat e form. 
To clarify the use and avoid any confusion between the two forms of calcium tartrate, the referen ce to the food 
additive E 354 in column 2 of line item 6.2 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 
should theref ore be delet ed.
(29) OIV file 3.3.10 concer ns the treatment of wines with potassium ferrocyanide. This file is not mentioned in column 3 
of line item 6.5 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 although particularly 
relevant thereto. It is theref ore appropr iate to add a reference to this file therein.
(30) Resolutions OIV -OENO 586-2019 and OIV -OENO 659-2020 amended the prescr iptions of OIV file 3.3.14 
concer ning the treatment with cellulose gums (carbo xymethyl cellulose). Columns 3 and 8 of line item 6.11 of Table 
2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 should be amended according ly.
(5)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).
(6)Commission Implementing Regulation (EU) 2017/2470 of 20 December 2017 establishing the Union list of novel foods in accordance 
with Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods (OJ L 351, 30.12.2017, p. 72).EN Offi cial Jour nal of the European Union L 12/4 19.1.2022  (31) The reference to the file COEI-1-POT ASP of the Internatio nal Oenological Codex of the OIV in column 4 of line item 
6.13 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 is not correct. It should be replaced by a 
referen ce to the file COEI-1-POTPOL.
(32) Resolution OIV -OENO 581A-2021 established a new oenological practice, namely the treatment with fumar ic acid 
in wine to inhibit malolactic fermentation. A new line item should theref ore be added to Table 1 of Part A of Annex 
I to Delegat ed Regulation (EU) 2019/934.
(33) As indicated in file COEI-1-PRENZY of the International Oenological Codex of the OIV , enzymatic preparations 
contain man y enzymatic activities, and, other than the main enzymatic activities, secondar y activities are only 
tolerated if they are set within the technological constraint limits for manufactur ing of enzymatic preparations. This 
distinction between main and secondar y activities is currently not specifi ed in Delega ted Regulation (EU) 2019/934. 
It is theref ore appropr iate to include it in Table 2 of Part A of Annex I to that Delega ted Regulation and refer to the 
file COEI-1 -PRENZY in column 4 of line items 7.1 to 7.11.
(34) Resolution OIV -OENO 682-2021 updated the files 1.13, 2.1.4, 2.1.18, 3.2.8 and 3.2.11 of the OIV Code of 
Oenological Practices. The reference year for these files as referred to in column 3 of Section 7 of Table 2 of Part A 
of Annex I to Deleg ated Regulation (EU) 2019/934 should theref ore be amended.
(35) The OIV Code of Oenological Practices lists a number of diffe rent enzymes. Not all of those are included in Table 2 of 
Part A of Annex I to Delegat ed Regulation (EU) 2019/934. In order to offer wine producers the widest possible rang e 
of enzymes to improve their wines, it is appropr iate to harmonise the list of author ised enzymes in that Table with 
the list of accept ed enzymes in the OIV Code of Oenological Practices. New line items for the enzymes arabinanase, 
beta-g lucanase (β1-3, β1-6) and glucosidase should theref ore be added in Section 7 ‘Enzymes’ of that Table. In 
addition, the file COEI-1-GL YCOS of the Internati onal Oenological Codex of the OIV should be delet ed from 
column 4 of line item 7.8 of that Table and move d to column 4 of new line item 7.11 as it refers to the enzyme 
numbered EC 3.2.1.21.
(36) Resolutions OIV -OENO 541A-2021 and 541B-2021 established a new oenological practice, namely the use of 
Aspergillopepsin I to remo ve haze-f orming prote ins respectively in grape must and wine. A new line item should 
theref ore be added to Table 1 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934.
(37) The file COEI-1-LESEA C in the OIV Internatio nal Oenological Codex has been replaced by the files COEI-1-SA CCHA 
and COEI-1-NOS ACC. It is theref ore appropr iate to delete the reference to the file COEI-1-LESEA C in column 4 of 
line item 9.1 of Table 2 of Part A of Annex I to Delegat ed Regulation (EU) 2019/934 and replace it by a reference to 
the files COEI-1-SA CCHA and COEI-1-NOS ACC.
(38) Resolution OIV -OENO 611-2019 compl eted OIV file 2.1.3.2.3.2 concer ning de-acidifi cation by lactic acid bacteria. 
This file is relevant to line item 9.2 of Table 2 of Part A of Annex I to Deleg ated Regulation (EU) 2019/934 and 
should theref ore be added to column 3 thereof.
(39) According to paragraph 1 of Appendix 1 to Annex I to Delegat ed Regulation (EU) 2019/934, the use of tartaric acid 
for deacidification is currently only permitted for products originating from the ‘Elbling’ and ‘Weißer Riesling’ vine 
varieties and obtained from grapes harveste d in the followi ng wine-growing areas of the norther n part of wine- 
growing zone A: Ahr, Rheingau, Mittelrhein, Mosel, Nahe, Rheinhessen, Pfalz and Moselle luxembourgeoise. 
Germany informed the Commission that the cultivation of the vine varieties ‘Elbling’ and ‘Weißer Riesling’ is now 
author ised in German y in other wine-growi ng areas of wine-growing zone A. The list of regions refer red to in that 
paragraph should theref ore be amended to cover all areas of wine-growing zone A in German y.EN Offi cial Jour nal of the European Union 19.1.2022 L 12/5  (40) Part B of Annex I to Deleg ated Regulation (EU) 2019/934 defines the maximum sulphur dioxide content of wines. 
The names of the wines ‘Côte aux de l’Ardèc he’, ‘Lot’, ‘Cor rèze’, ‘Oc’, ‘Thau’ and ‘Allobrogie’ refer red to in the 
fourteenth indent of point A(2)(c) of that Part have been change d. In addition, Slovenia has requested to add the 
wine ‘vrhunsk o vino ZGP – slamno vino (vino iz sušeneg a grozdja)’ among the list of wines for which the 
maximum sulphur dioxide conte nt may be raised up to 400 mg/l. This wine has a very high content in residual 
suga rs, theref ore requir ing higher levels of sulphur dioxide to ensure its preser vation. Part B of Annex I should be 
amended according ly.
(41) Spain has request ed amendments to provisions relating to Spanish liqueur wines laid down in Annex III to Delegat ed 
Regulation (EU) 2019/934 to ensure consistency with the definition of liqueur wines as referred to in point (3) of 
Part II of Annex VII to Regulation (EU) No 1308/2013 and with the specifications of the wines bear ing the 
prote cted designations of origin Condado de Huelva and Lebr ija. Upon request of its wine producers, Spain has also 
asked to add the varieties Garnacha roja and Mazuela to the list of varieties as referred to in Appendix 3 to Annex III 
to Delegat ed Regulation (EU) 2019/934. It is theref ore appropr iate to amend the relevant Sections and Appendices 
to Annex III to Delegat ed Regulation (EU) 2019/934.
(42) Part B of Appendix 1 to Annex III to Delegat ed Regulation (EU) 2019/934 lists the liqueur wines bear ing a protect ed 
designation of origin the production of which involves the addition of the products refer red to in point (3)(f) of Part 
II of Annex VII to Regulation (EU) No 1308/2013. Following amendments to the specifi cations of the wine bear ing 
the prot ected designation of origin ‘Κουμανδαρία (Commandar ia)’, Cypr us has requested to add that wine to points 5 
and 6 of Part B of Appendix 1 to Annex III to that Deleg ated Regulation. These points should be amended 
according ly.
(43) Delegat ed Regulation (EU) 2019/934 should theref ore be amended according ly,
HAS ADOPTED THIS REGUL ATION:
Article 1
Amendments to Delegated Regulation (EU) 2019/934
Delegat ed Regulation (EU) 2019/934 is amended as follows:
(1) Article 2 is replaced by the followi ng:
‘Article 2
Wine-g rowing areas where wines may have a maximum total alcoholic stre ngth of 20 % vol.
The wine-growi ng areas referred to in the first indent of point (c) of the second paragraph of point (1) of Part II of Annex 
VII to Regulation (EU) No 1308/2013 shall be zones C I, C II and C III referred to in Appendix 1 to that Annex and the 
areas of zone B in whic h whit e wines with the follo wing prot ected geographical indications may be produced: ‘Franc he- 
Comt é’ and ‘Val de Loire’.’;
(2) Annex I is amended in accordance with Annex I to this Regulation;
(3) Annex III is amended in accordance with Annex II to this Regulation.
Article 2
Entr y into force
This Regulation shall enter into force on the twentieth day followi ng that of its publication in the Official Journal of the 
European Union.EN Offi cial Jour nal of the European Union L 12/6 19.1.2022  This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 27 Octobe r 2021 .
For the Commission
The President
Ursula VON DER LEYENEN Offi cial Jour nal of the European Union 19.1.2022 L 12/7  ANNEX I 
Annex I to Deleg ated 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
Author ised oenological processes as refer red to in Article 3(1) 
1 2 3
Oenological processes Conditions and limits of use (1) 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 Centr ifugation and filtration with or without 
an iner t filtering agentIner t filtering agents 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 undesirable 
residues in the treated product.(1), (2), (3), (4), (5), (6), (7), (8), 
(9), (10), (11), (12), (15) and (16)
4 Create an iner t 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 physical 
processesFresh grapes, (2), (10), (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 
manufact ure of rectifi ed 
concentrat ed 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)EN Offi cial Jour nal of the European Union L 12/8 19.1.2022  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 paraff in impregnated with allyl 
isothiocyanat eOnly for the purpose to creat e a sterile atmosphere. In Italy permitted solely as long as it is in 
conf ormity with that countr y’s legislation and only in containers holding more than 20 litres. The 
use of allyl isothiocyanat e is subject to the conditions and limits in Table 2 on author ised 
oenological compounds.Partially fermented must for 
direct human consum ption 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 conditions laid 
down in Appendix 5 to this Annex. The treatment shall be recorded in the register refer red to in 
Article 147(2) of Regulation (EU) No 1308/2013.Partially fermented must for 
direct human consum ption 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 conte nt of wine Correction only carried out with wine. Subject to the conditions laid down in Appendix 8 to this 
Annex. The treatment shall be recorded in the register refer red 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 compl y with Regulation (EC) No 1935/2004 of the European Parliament and of the 
Council (2)and with the national provisions adopt ed for the implementation thereof. The 
treatment shall be recorded in the register refer red to in Article 147(2) of Regulation (EU) 
No 1308/2013.Partially fermented must for 
direct human consum ption as 
such, (1), (3), (4), (5), (6), (7), 
(8), (9), (15) and (16)
14 Electro-membranar y treatment Only for acidif ication or deacidifi cation. 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 compl y with Regulation (EC) No 1935/2004 and with Commission Regulation (EU) 
No 10/2011 (3)and with the national provi sions adopt ed 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.(1), (2), (3), (4), (5), (6), (7), (8), 
(9), (10), (11), (12), (15) and (16)
15 Cation exchangers for acidification 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 compl y with Regulation 
(EC) No 1935/2004 and with the national provisions adopt ed 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 refer red 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)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/9  16 Membrane coupling Only for the reduction in sugar conte nt of musts. Subject to the conditions laid down in Appendix 
9 to this Annex. The treatment shall be recorded in the register refer red to in Article 147(2) of 
Regulation (EU) No 1308/2013.(10)
17 Membrane contact ors Only for the purpose to manag e 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 prohibit ed. It must compl y with Regulation (EC) No 1935/2004 and with 
Regulation (EU) No 10/2011 and with the national provisions adopt ed 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 registe r 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 activat ed 
carbonOnly for the purpose to reduce excess 4-ethy lphenol 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 Filte r plates containing zeolit e y-fauj asite Only 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.(1), (2), (3), (4), (5), (6), (7), (8), 
(9), (15) and (16)
20 Partial concentration For grape must : subject 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 files 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 refer red 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 
processesSubject to the conditions laid down in files 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 
processesSubject 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 compoundsSubject to the conditions laid down in file 1.17 (2019) of the OIV Code of Oenological Practices. Fresh grapes
24 Treatment of grapes by pulsed electr ic 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-divin ylbenzene beadsSubject 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 Offi cial Jour nal of the European Union L 12/10 19.1.2022  (1)The year in brack ets follo wing references to a file of the OIV Code of Oenological Practices indicates the version of the file author ised by the Union as author ised oenological practices, subject to the conditions 
and limits of use set out in this table.
(2)Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 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 Januar y 2011 on plastic materials and articles intended to come into contact with food (OJ L 12, 15.1.2011, p. 1).
(4)If not applicable to all categor ies of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.
Table 2
Authorised oenological compo unds as refer red to in Article 3(1) 
1 2 3 4 5 6 7 8
Substances/A ctivitiesE number
and/or
CAS numberOIV Code of 
Oenological 
Practices (1)OIV Codex file 
reference as referred 
to in Article 9(1)AdditiveProcessing  
aid/substance 
used as 
processing 
aid(2)Conditions and limits of use (3)Categor ies of wine 
products (4)
1 Acidity regulators
1.1 Tartaric acid (L(+)-) E 334/CAS 
87-69-4Files 2.1.3.1.1 
(2001),
3.1.1.1 (2001)COEI-1 -LTARA C 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. 
Specifi cations 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(+)-tar trateE 336(ii)/CAS 
921-53-9Files 2.1.3.2.2 
(1979),
3.1.2.2 (1979)COEI-1 -POTT AR x (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) 
and (16)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/11  1.5 Potassium bicarbonat eE 501(ii)/CAS 
298-14-6Files 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 
471-34-1Files 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)
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 
conte nt in wine thus treated and placed on the 
mark et: 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 -CIT ACI 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 -NOSA CCx(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 -BAL ACT x(2) (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) 
and (16)EN Offi cial Jour nal of the European Union L 12/12 19.1.2022  2 Preser vatives and antio xidants
2.1 Sulphur dioxide E 220/CAS 
7446-09-5Files 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 mark et) 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 
7773-03-7Files 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 
metabisulphiteE 224/CAS 
16731-55-8Files 1.12 
(2004), 2.1.2 
(1987), 3.4.4 
(2003)COEI-1 -POT ANH x Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)
2.4 Potassium sorbat e E 202 File 3.4.5 
(1988)COEI-1 -POTSOR x (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)
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 -ASC ACI x Maximum cont ent 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 Dimeth yldicarbonate 
(DMDC)E242/C AS 
4525-33-1File 3.4.13 
(2001)COEI-1 -DICDIM x The treatment shall be recorded in the register 
refer red to in Article 147(2) of Regulation (EU) 
No 1308/2013.Partially fermented 
must for direct 
human 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/13  3 Adsorbents
3.1 Charcoal for 
oenological useFiles 2.1.9 
(2002), 3.5.9 
(1970)COEI-1 -CHARBO x The treatment shall be recorded in the register 
refer red 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 Activator s for alcoholic and malolactic fermentation
4.1 Microcr ystalline 
celluloseE 460(i)/CAS 
9004-34-6Files 2.3.2 
(2019), 3.4.21 
(2015)COEI-1 -CELMIC x It must compl y with the specif ications 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 phosphateE 342/CAS 
7783-28-0File 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 
7783-20-2File 4.1.7 
(1995)COEI-1 AMMSUL x
4.4 Ammonium bisulphite -/CAS 
10192-30-0COEI-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)
4.5 Thiamine 
hydrochlori de-/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)EN Offi cial Jour nal of the European Union L 12/14 19.1.2022  4.6 Yeast autol ysates -/- Files 2.3.2 
(2019), 3.4.21 
(2015)COEI-1 -AUTL YS 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 Inactivate d yeasts -/- Files 2.3.2 
(2019), 3.4.21 
(2015)COEI-1 -INA YEA x(2) Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)
4.9 Inactivate d yeasts with 
guarant eed glutathione 
levels-/- File 2.2.9 
(2017)COEI-1 -LEV GLU x(2) Only for alcoholic fermentation. Fresh grapes, (1), (2), 
(3), (4), (5), (6), (7), 
(8), (9), (10), (11), 
(12), (15) and (16)
5 Clar ifying agents
5.1 Edible gelatine -/CAS 
9000-70-8Files 2.1.6 
(1997), 3.2.1 
(2011)COEI-1 -GEL ATI 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)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/15  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 Potat oes prot ein 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)
5.5 Ising lass File 3.2.1 
(2011)COEI-1 -COLPOI x (1), (3), (4), (5), (6), 
(7), (8), (9), (15) 
and (16)
5.6 Casein -/CAS 
9005-43-0File 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 caseinat es -/CAS 
68131-54-4Files 2.1.15 
(2004), 3.2.1 
(2011)COEI-1 -POTC AS x(2) (1), (3), (4), (5), (6), 
(7), (8), (9), (10), 
(11), (12), (15) 
and (16)
5.8 Egg albumin -/CAS 
9006-59-1File 3.2.1 
(2011)COEI-1 -OEU ALB x(2) (1), (3), (4), (5), (6), 
(7), (8), (9), (15) 
and (16)
5.9 Bentonit e -/- 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)EN Offi cial Jour nal of the European Union L 12/16 19.1.2022  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 Kaoli n -/CAS 
1332-58-7File 3.2.1 
(2011)COEI-1 -KA OLIN 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 bispor us-/CAS 
9012-76-4Files 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-g lucan derived 
from Aspergillus nigerChitin: 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)
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 Polyviny lpolyp yrroli-
doneE 1202/CAS 
25249-54-1File 3.4.9 
(1987)COEI-1 -PVPP x (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) 
and (16)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/17  5.17 Calcium alginate E 404/CAS 
9005-35-0File 4.1.8 
(1981)COEI-1 -ALGIA C x Only in the production of all categor ies 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 alginat e E 402/CAS 
9005-36-1File 4.1.8 
(1981)COEI-1 -POT ALG x Only in the production of all categor ies 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 
tartrateE336(i)/C AS 
868-14-4File 3.3.4 
(2004)COEI-1 -POTBIT x Only to assist the precipitation of tartaric salts. Partially fermented 
must for direct 
human 
consump tion 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 
consump tion 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 -CIT ACI x Maximum cont ent in wine thus treated and 
placed on the market: 1 g/l.Partially fermented 
must for direct 
human 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)EN Offi cial Jour nal of the European Union L 12/18 19.1.2022  6.4 Tannins -/- Files 2.1.7 
(2019), 3.2.6 
(2019), 3.3.1 
(1970)COEI-1 -TANINS Fresh grapes, 
partially fermente d 
must for direct 
human 
consump tion as 
such, (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 refer red to in Article 
147(2) of Regulation (EU) No 1308/2013.Partially fermented 
must for direct 
human 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)
6.6 Calcium phytate -/CAS 
3615-82-5File 3.3.1 
(1970)COEI-1 -CALPHY x Only for 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 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)
6.7 Metatar taric acid E 353/- File 3.3.7 
(1970)COEI-1 -MET ACI x Partially fermented 
must for direct 
human 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/19  6.8 Gum arabic E 414/CAS 
9000-01-5File 3.3.6 
(1972)COEI-1 -GOMARA x Quantum satis. Partially fermented 
must for direct 
human 
consump tion 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 
133-37-9Files 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 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)
6.10 Yeast mannoprot eins -/- File 3.3.13 
(2005)COEI-1 -MANPR O x Partially fermented 
must for direct 
human 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)
6.11 Carbo xymethylcellu -
loseE466/- File 3.3.14 
(2020)COEI-1 -CMC x Only to ensure tartaric stabilisation. White and rosé 
wines, (4), (5), (6), 
(7), (8) and (9)
6.12 Polyviny limidazole- 
polyviny lpyrrolidone 
copolymers (PVI/PVP)-/CAS 
87865-40-5Files 2.1.20 
(2014), 3.4.14 
(2014)COEI-1 -PVIPVP x The treatment shall be recorded in the register 
refer red 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)EN Offi cial Jour nal of the European Union L 12/20 19.1.2022  6.13 Potassium 
polyaspar tateE 456/CAS 
64723-18-8File 3.3.15 
(2016)COEI-1 -POTPOL x Only to contr ibut e to the tartaric stabilization. (1), (3), (4), (5), (6), 
(7), (8), (9), (15) 
and (16)
6.14 Fumar ic acid E 297/CAS 
110-17-8Files 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 -PRENZYx 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 
consump tion 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 
(2021); 2.1.4 
(2021); 2.1.18 
(2021); 3.2.8 
(2021); 3.2.11 
(2021)COEI-1 -ACTPL Y
COEI-1 -PRENZYx 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 meth ylester ase EC 3.1.1.11 Files 1.13 
(2021), 2.1.4 
(2021), 2.1.18 
(2021), 3.2.8 
(2021), 3.2.11 
(2021)COEI-1 -ACTPME
COEI-1 -PRENZYx 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 Polyg alacturonase EC 3.2.1.15 Files 1.13 
(2021), 2.1.4 
(2021), 2.1.18 
(2021), 3.2.8 
(2021), 3.2.11 
(2021)COEI-1 -ACTPGA
COEI-1 -PRENZYx 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 Offi cial Jour nal of the European Union 19.1.2022 L 12/21  7.5 Hemicellulase EC 3.2.1.78 Files 1.13 
(2021), 2.1.4 
(2021), 2.1.18 
(2021), 3.2.8 
(2021), 3.2.11 
(2021)COEI-1 -ACTGHE
COEI-1 -PRENZYx 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 
(2021), 2.1.4 
(2021), 2.1.18 
(2021), 3.2.8 
(2021), 3.2.11 
(2021)COEI-1 -ACTCEL
COEI-1 -PRENZYx 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 Betag lucanase EC 3.2.1.58 File 3.2.10 
(2004)COEI-1 -BGLUCA
COEI-1 -PRENZYx 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 
(2021), 2.1.4 
(2021), 2.1.18 
(2021), 3.2.8 
(2021), 3.2.11 
(2021)COEI-1 -ACTARA
COEI-1 -PRENZYx 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-g lucanase (β1-3, 
β1-6)EC 3.2.1.6 File 3.5.7 
(2013)COEI-1 -ACTGLU
COEI-1 -PRENZYx 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)EN Offi cial Jour nal of the European Union L 12/22 19.1.2022  7.11 Glucosidase EC 3.2.1.21 Files 2.1.19 
(2013), 3.2.9 
(2013)COEI-1 -GLYCOS
COEI-1 -PRENZYx 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 -PRENZYx 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 packag ing gases (7)
8.1 Argon E 938/CAS 
7440-37-1Files 2.2.5 
(1970), 3.2.3 
(2002)COEI-1 -AR GON x(7) x (1), (3), (4), (5), (6), 
(7), (8), (9), (10), 
(11), (12), (15) 
and (16)
8.2 Nitrogen E 941/CAS 
7727-37-9Files 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 
124-38-9Files 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 -DIOC AR x(7) x In the case of still wines the maximum carbon 
dioxide conte nt 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 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) 
and (16)
8.4 Gaseous oxygen E 948/CAS 
17778-80-2Files 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)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/23  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 -NOSA CCx(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 -BAL ACT 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, 
pentahydr ate-/CAS 
7758-99-8File 3.5.8 
(1989)COEI-1 -CUISUL x No more than 1 g/hl, provid ed that the copper 
conte nt of the product so treated does not 
exceed 1 mg/l, with the excep tion of liqueur 
wines prepared from fresh unfe rmente d or 
slightly fermented grape must, for which the 
copper conte nt may not excee d 2 mg/l.Partially fermented 
must for direct 
human 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)
10.2 Copper citrate -/CAS 
866-82-0File 3.5.14 
(2008)COEI-1 -CUICIT x No more than 1 g/hl, provid ed that the copper 
conte nt of the product so treated does not 
exceed 1 mg/l, with the excep tion of liqueur 
wines prepared from fresh unfe rmente d or 
slightly fermented grape must, for which the 
copper conte nt may not excee d 2 mg/l.Partially fermented 
must for direct 
human 
consump tion as 
such, (1), (3), (4), (5), 
(6), (7), (8), (9), (15) 
and (16)
10.3 Chitosan derived from 
Aspergillus niger or 
Agaricus bispor us-/CAS 
9012-76-4File 3.4.16 
(2009)COEI-1 -CHITOS x (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) 
and (16)EN Offi cial Jour nal of the European Union L 12/24 19.1.2022  10.4 Chitin-g lucan derived 
from Aspergillus nigerChitin: 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 Inactivate d yeasts -/- COEI-1 -INA YEA 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 vinificatio n of dry wine. Quantities 
not excee ding 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 reinf orce the colour as defined in point 2 of 
Annex I to Regulation (EC) No 1333/2008.(3)
11.4 Allyl isothiocyanat e -/57-06-7 x Only to impregnat e discs of pure paraffin. See 
Table 1.
No trace of allyl isothiocyanat e must be present 
in the wine.Only for partially 
fermented must for 
direct human 
consump tion as 
such, and wine.
11.5 Inactivate d yeasts -/- COEI-1 -INA YEA x(2) (1), (3), (4), (5), (6), 
(7), (8), (9), (10), 
(11), (12), (15) 
and (16)EN Offi cial Jour nal of the European Union 19.1.2022 L 12/25  (1)The year in brack ets follo wing references to a file of the OIV Code of Oenological Practices indicat es the version of the file author ised by the Union as author ised 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 Octo ber 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).
(3)The author ised 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 .
(4)If not applicable to all categor ies of wine products laid down in Part II of Annex VII to Regulation (EU) No 1308/2013.
(5)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.
(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 Parliament 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 followi ng:
‘1. Tartaric acid, the use of whic h for deacidification purposes is provid ed for in line item 1.1 of Table 2 of this Annex, may be used only for products that:
are from the Elbling and Riesling vine varieties; and
are obtained from grapes harvested in German y in wine-growing zone A.’;
(c) in Appendix 5, the sentence “The treatment is to be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013” is delet ed;
(d) 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 delet ed;
(e) 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 delet ed;
(f) in Appendix 10, the sente nce “The treatment must be recorded in the register refer red to in Article 147(2) of Regulation (EU) No 1308/2013” is 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 follo wing protect ed geographical indications, with a tota l alcoholic strength by volume of more than 15 % vol. and a sugar content of more than 45 g/l:
— Franche-Comt é,
— Coteaux de l’Aux ois,
— Saône-et-Loire,
— Ardèche,EN Offi cial Jour nal of the European Union L 12/26 19.1.2022  — Collines rhodaniennes,
— Comté Tolosan,
— Côtes de Gascogne,
— Gers,
— Côtes du Lot,
— Côtes du Tarn,
— Vins de la Corrèze,
— Ile de Beauté,
— Pays d’Oc,
— Côtes de Thau,
— Val de Loire,
— Méditerr anée,
— Comtés rhodaniens,
— Côtes de Thongue,
— Côte Vermeille,
— Agen ais,
— Landes,
— Vins des Allobroge s,
— Var,’;
(b) in point (e), the tenth indent is replaced by the following:
‘— wines from Slovenia entitled to a protect ed designation of origin and descr ibed by the term s ‘vrhunsk o vino ZGP – jagodni izbor ’, ‘vrhunsk o vino ZGP – ledeno vino’, 
‘vrhunsk o vino ZGP – suhi jagodni izbor ’ or ‘vrhunsk o vino ZGP – slamno vino (vino iz sušeneg a grozdja)’, ’.EN Offi cial Jour nal of the European Union 19.1.2022 L 12/27  ANNEX II 
Annex III to Delegat ed Regulation (EU) 2019/934 is amended as follows :
(1) in Section A, point 4(a), the second indent is replaced by the followi ng:
‘— concentrat ed grape must, concentrat ed grape must obtained by the action of direct heat, compl ying, with the excep tion of this operation, with the definition of concentrat ed 
grape must, rectified concentrat ed grape must or must from raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, for Spanish wine 
descr ibed by the traditional expression ‘vino generoso de licor ’ and provid ed 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:
‘How ever , as concer ns liqueur wines bear ing the prote cted designation of origin ‘Condado de Huelva’, ‘Málaga ’ and ‘Jerez-Xérès-Sher ry’, the must of raisined grapes to whic h neutral 
alcohol of vine origin has been added to prevent fermentation, obtained from the Pedro Ximénez vine variety, may come from the ‘Montilla-Mor iles’ region.’;
(3) Appendix 1 is amended as follows:
(a) in Section A, the table refer ring to ‘SPAIN’ is replaced by the followi ng:
‘Liqueur wines bear ing a protected designation of origin Descr iption of product as established by Union rules or national legislation
Alicante Moscat el de Alicante
Vino dulce
Car iñena Vino dulce
Condado de Huelva Pedro Ximénez
Moscat el
Mist ela
Vino dulce
Empordà Mist ela
Moscat el
Jerez-Xérès-Sher ry Pedro Ximénez
Moscat elEN Offi cial Jour nal of the European Union L 12/28 19.1.2022  Lebr ija
Málaga Vino dulce
Montilla-Mor iles Pedro Ximénez
Moscat el
Priorato Vino dulce
Tarragona Vino dulce
Valencia Moscat el de Valencia
Vino dulce ’;
(b) Section B is amended as follows:
(i) in point 4, the table referring to ‘SPAIN’ is replaced by the followi ng:
‘Liqueur wines bear ing a protected designation of origin Descr iption of product as established by Union rules or national legislation
Condado de Huelva
Jerez-Xérès-Sher ry Vino generoso de licor
Málaga Vino dulce
Montilla-Mor iles Vino generoso de licor ’;
(ii) in point 5, the following words are added after ‘ITALY Marsala’:
‘CYPR US
Κουμανδαρία (Commandar ia).’;
(iii) in point 6, the following words are added after ‘ITALY Oltrepó Pavese Moscato, Marsala, Moscato di Trani’:
‘CYPR US
Κουμανδαρία (Commandar ia).’.
(4) In Appendix 3, the list of varieties is replaced by the following:
‘Muscats – Grenach e – Garnach a Blanca – Garnach a Peluda – Listán Blanco – Listán Negro-Negramoll – Maccabéo – Malvoisie s – Mav rodaphne – Assir tiko – Liatik o – Garnacha 
tintorera – Monastrell – Palomino – Pedro Ximénez – Albarola – Aleatico – Bosco – Cannonau – Corinto nero – Giró – Monica – Nasco – Primitiv o – Vermentino – Zibibbo – 
Moscate les – Garnacha – Garnach a roja – Mazuela.’EN Offi cial Jour nal of the European Union 19.1.2022 L 12/29