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 Regul ation (EU) No 
1308/2013 of the European Parliame nt and of the Council as rega rds authorised 
oenological practices 
 EN 1  EN ANNEX I 
Annex I to Delegated Regulati on (EU) 2019/934 is amended as fol lows: 
(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 ART ICLE 3(1). 
 1 2 3 
 Oenological processes Conditions and limits of use1 Categories of wine 
products 4 
1 Aeration or oxygenati on  Subject to the conditions set out in  files 2.1.1 (2016) and 3.5.5 (2016) of the OIV Code of Oenolog ical 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 Oenol ogical 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 Pract ices. 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 agents are those referred to in files 2.1.11 (1 970), 2.1.11.1 (1990), 3.2.2 (1989) and 3.2.2.1 (1990) 
of the OIV Code of Oenological Pr actices. Their use must not le ave undesirable 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 th e 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 processes  Fresh grapes, (2), (10), 
(11), (12), (13) and (14) 
 
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, s ubject to the conditions and limits of use 
set out in this table.  EN 2  EN 6 Ion exchange resins Subject to the conditions laid down in Ap pendix 3 to this Annex. The treat ment 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 ae rating. 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 atmosphere. In Italy p ermitted solely as long as it is in conformity with 
that country’s legislation and onl y in containers holding more than 20 litres. The use of allyl isothiocyanate is 
subject to the conditions and limits in Table 2 on authorised o enological 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 conditions laid down in 
Appendix 5 to this Annex. The t reatment shall be recorded in th e 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 winem aking and ageing, including in t he 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 condition s laid down in Appendix 8 to this Annex. The 
treatment shall be recorded in th e register referred to in Arti cle 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 Parlia ment and of the Council2 a n d  w i t h  t h e  
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 deaci dification. Subject to the conditions and limits laid down in S ections C and D of 
Part I of Annex VIII to Regulation (EU) No 1308/2013 and Articl e 11 of this Regulation. It must comply with 
Regulation (EC) No 1935/2004 and with Commission Regulation (EU ) No 10/20113 and with the national 
provisions adopted for the implementation thereof. Subject to t he 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 Co de of Oenological Practices. The treatment shall be 
recorded in the register referred to in Article 147(2) of Regul ation (EU) No 1308/2013. (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 con tact with food and repealing Di rectives 80/590/EEC and 89/109/E EC (OJ L 338, 13.11.2004, p 4).  
3 Commission Regulation (EU) No 10/2011 of 14 January 2011 on pla stic materials and articles int ended to come into contact with food (OJ L 12, 15.1.2011, p.1).  EN 3  EN 15 Cation exchangers for acidi fication  Subject to the conditio ns and limits laid down in Sectio ns C and D of Part I of Annex VIII to Regulation (EU) No 
1308/2013 and Article 11 of this Regulation. It must  comply with Regulation (EC) No 1935/2004 and with the 
national provisions adopted for the  implementation thereof. Sub ject 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 Practi ces. The treatment shall be recorded in the 
register referred to in Article  147(2) of Regulation (EU) No 13 08/2013. (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 rec orded 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 disso lved gas in wine. The addition of carbon dioxide for the produc ts 
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 (E C) No 1935/2004 and with Regulati on (EU) 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 recor ded 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-ethyl guaiacol in wines. Subject to the conditions laid 
down in Appendix 10 to this Annex. The treatment shall be recor ded 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 con ditions 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 condit ions laid down in point 1(b) of Section B of Part I of Annex VI II 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 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 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 processes Subject to the conditions laid down in file 2.2.10 (2020) of th e 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 
24 Treatment of grapes by pulsed 
electric fields  Subject to the conditions laid down in file 2.1.27 (2020) of th e OIV Code of Oenological Practices. Fresh grapes 
25 Treatment of musts and wine s using Subject to the conditions  laid down in files 2.2.11 (2020) and 3.4.22 (2020) of the OIV Code of Oenological (1), (2), (3), (4), (5), (6), EN 4  EN adsorbent styrene-divinylbenzene 
beads Practices. (7), (8), (9), (10), (11), 
(12), (15) and (16) 
  EN 5  EN TABLE 2: AUTHORISED OENOLOGICAL C OMPOUNDS AS REFERRED TO IN ART ICLE 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 Anne x 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 Anne x 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) 
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) EN 7  EN 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. Partially 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  I t  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 ferme ntation. 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)  
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), COEI-1-AUTLYS  x  2  Fresh grapes, (1), (2), EN 8  EN 3.4.21 (2015) (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 fermentati on. 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) 
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), EN 9  EN (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) 
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) EN 10  EN 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 precipita tion of tartaric salts. Partiall y 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, 
(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 tr eatment 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 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 consumption as such, 
(1), (3), (4), (5), (6), EN 11  EN (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) 
         
6.10 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) 
6.11 Carboxymethylcellulose E466 / - File 3.3.14 (2020) COEI-1-CMC x  Only to ensure tartaric sta bilisation.  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) 
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) EN 12  EN 7.2 Pectin  lyases  EC 4.2.2.10 Files 1.13 (2013) ; 
2.1.4 (2013); 2.1.18 
(2013); 3.2.8 (2013); 3.2.11 (2013) COEI-1-ACTPLY 
COEI-1-PRENZY  x Only for oenological purposes in maceration, 
clarification, stabilisa tion, 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), 2.1.4 (2013), 2.1.18 
(2013), 3.2.8 (2013), 
3.2.11 (2013) COEI-1-ACTPME 
COEI-1-PRENZY  x  Only for oenological purposes in maceration, 
clarification, stabilisa tion, 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), 2.1.4 (2013), 2.1.18 (2013), 3.2.8 (2013), 
3.2.11 (2013) COEI-1-ACTPGA 
COEI-1-PRENZY  x  Only for oenological purposes in maceration, 
clarification, stabilisa tion, 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) 
7.5 Hemicellulase EC 3.2.1.78 Files 1.13 (2013), 
2.1.4 (2013), 2.1.18 
(2013), 3.2.8 (2013), 
3.2.11 (2013) COEI-1-ACTGHE 
COEI-1-PRENZY  x  Only for oenological purposes in maceration, 
clarification, stabilisa tion, 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), 2.1.4 (2013), 2.1.18 (2013), 3.2.8 (2013), 
3.2.11 (2013) COEI-1-ACTCEL 
COEI-1-PRENZY  x  Only for oenological purposes in maceration, 
clarification, stabilisa tion, 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, stabilisa tion, 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, stabilisa tion, 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), 2.1.4 (2013), 2.1.18 
(2013), 3.2.8 (2013), 3.2.11 (2013) COEI-1-ACTARA 
COEI-1-PRENZY  x  Only for oenological purposes in maceration, 
clarification, stabilisa tion, 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, stabilisa tion, 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, stabilisa tion, filtration and to 
reveal the aromatic precursors of grapes. (1), (2), (3), (4), (5), 
(6), (7), (8), (9), (10), 
(11), (12), (15) and (16) EN 13  EN 8 Gases and pack aging gases 7 
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 N o  m o r e  t h a n  1  g / h l , 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 such, (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 N o  m o r e  t h a n  1  g / h l , provided that the copper 
content of the product so treated does not exceed 1 mg/l, with the exception of liqueur Partially fermented 
must for direct human consumption as such, EN 14  EN  
  
 
     
 
1 T h e  y e a r  i n  b r a c k e t s  
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 Co mmission Directive 87/250/EEC, Council Directive 90/496/EEC, Co mmission Directive 1999/10/EC, Directive 2000/13/EC of the 
European Parliament and of the Council, Commission Directives 2 002/67/EC and 2008/5/EC and Commissi on Regulation (EC) No 608/2 004 (OJ L 304, 22.11.2011, p. 18). 
3 The authorised oenological compounds are to be used in line wi th the provisions contained in the files of the OIV Code of Oen ological Practices referred to in column 3 unless any further c onditions 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 R egulation (EU) No 1308/2013. wines prepared from fresh unfermented or 
slightly fermented grape must, for which the 
copper content may not exceed 2 mg/l. (1), (3), (4), (5), (6), 
(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 vol ume 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 15  EN 5 The ammonium salts referred to in line 4.2, 4.3 and 4.4 may al so 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 refer red to in line 4.4. 
6 See also Article 9(2) of this Regulation. 
7 When they are used as additives  a referred to i n point 20 of A nnex 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 purpos es is provided for in line item  1.1 of Table 2 of this Annex, m ay be used only for 
products that: 
are from the Elbling and Rie sling vine varieties; and 
are obtained from grapes harves ted in Germany in wine-growing z one A.’; 
(c) Appendix 4 is replaced by the following: 
‘Appendix 4 
Potassium ferrocyanide 
Calcium phytate 
Potassium ferrocyanide or calci um phytate, the use of which is provided for in line items 6.5 a nd 6.6 of Table 2 of this Annex , may be used only under 
the supervision of an oenologist o r technician officially appro ved by the authorities of the Membe r State in whose territory t he process is carried out, the 
extent of whose responsibilit y shall be fixed, if necessary, by  the Member State concerned.  
After treatment with potassium f errocyanide or calcium phytate,  the wine must contain traces of iron.  
Supervision of the use of the pr oduct referred t o in the first paragraph shall be governed by the  provisions adopted by the Me mber States.’; 
(d) in Appendix 5, the sentence “T he treatment is to be recorde d in the register referred to i n Article 147(2) of Regulation ( EU) No 1308/2013” is 
deleted; 
(e) in Appendix 7, the sentence “T he treatment is to be recorde d in the register referred to i n Article 147(2) of Regulation ( EU) No 1308/2013” is 
deleted; EN 16  EN (f) in Appendix 8, the sentence “T he treatment must be recorded  in the register referred to in A rticle 147(2) of Regulation (E U) No 1308/2013” is 
deleted; 
(g) in Appendix 10, the sentence “T he treatment must be recorde d in the register referred to i n 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 fourteen th indent is replaced by the foll owing:  
‘— white wines with the followi ng protected geographical indica tions, with a total alcoholic s trength by volume of more than 1 5 % 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, — Vins de la Corrèze, — Ile de Beauté, EN 17  EN — 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 ind ent is replaced by the following : 
‘— wines from Slovenia entitled to a protected d esignation of o rigin and described by the ter ms ‘vrhunsko vino ZGP — jagodni i zbor’, ‘vrhunsko vino 
ZGP — ledeno vino’, ‘vrhunsko vino  ZGP — suhi jagodni izbor’ or  ‘vrhunsko vino ZGP — slamno vino (vi no iz sušenega grozdja)’,’ . EN 18  EN  
ANNEX II 
Annex III to Delegated Regulation (EU) 2019/934 is amended as f ollows: 
(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 th is operation, with the 
definition of concentrated grape must, rectified concentrated g rape must or must from raisined  grapes to which neutral alcohol  of vine origin has been 
added to prevent fermentation, fo r Spanish wine described by th e traditional expression ‘vino ge neroso de licor’ and provided that the increase in the 
total alcoholic strength by volume of the wine in question is n ot greater th an 8 % vol.,’; 
(2) in Section B, point 3, the second sub paragraph is replaced by t he following: 
‘However, as concerns liqueur win es bearing the protected desig nation of origin ‘Condado de Huelv a’, ‘Málaga’ and ‘Jerez-Xérès -Sherry’, the must of 
raisined grapes to which neutral  alcohol of vine origin has bee n added to prevent fermentation, obtained from the Pedro Ximéne z vine variety, may 
come from the ‘Montil la-Moriles’ region.’; 
(3) Appendix 1 is amended as follows: 
(a) in Section A, the table referri ng to ‘SPAIN’ is replaced by the  following: 
 
‘Liqueur wines bearing a protected designation of 
origin Description of products a s established by Union 
rules or national legislation 
Alicante Moscatel de Alicante 
 Vino dulce 
Cariñena Vino dulce 
Condado de Huelva Pedro Ximénez  
 Moscatel 
 Mistela 
 Vino dulce EN 19  EN 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 refe rring to ‘SPAIN’ is replaced by t he following: 
 
‘Liqueur wines bearing a protected designation of 
origin Description of products a s established by Union 
rules or national legislation 
Condado de Huelva  
Jerez-Xérès-Sherry Vino generoso de licor 
Málaga Vino dulce EN 20  EN Montilla-Moriles Vino generoso de licor’; 
 
(ii) in point 5, the following word s are added after ‘ITALY Mar sala’: 
‘CYPRUS Κουμανδαρία (Commandaria).’; 
 
(iii) in point 6, the following wo rds are added after ‘ITALY Ol trepó Moscato, Marsala, Moscato di Trani’: 
‘CYPRUS Κουμανδαρία (Commandaria).’.