(1)

Part A is amended as follows: (a) Tables 1 and 2 are replaced by the following: ‘Table 1 Authorised oenological processes as referred to in Article 3(1) 1 2 3 Oenological processes Conditions and limits of 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 Centrifugation and filtration with or without an inert filtering agent Inert 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 inert atmosphere Only for the purpose to handle the product shielded from the air. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 5 Elimination of sulphur dioxide by physical processes Fresh 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 manufacture of rectified concentrated grape must 7 Bubbling Only when using argon or nitrogen. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 8 Flotation Only when using nitrogen or carbon dioxide or by aerating. Subject to the conditions set out in file 2.1.14 (1999). (10), (11) and (12) 9 Discs of pure paraffin impregnated with allyl isothiocyanate Only for the purpose to create a sterile atmosphere. In Italy permitted solely as long as it is in conformity with that country’s legislation and only in containers holding more than 20 litres. The use of allyl isothiocyanate is subject to the conditions and limits in Table 2 on authorised oenological 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 treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 11 Pieces of oak wood In winemaking and ageing, including in the fermentation of fresh grapes and grape must. Subject to the conditions laid down in Appendix 7 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 12 Correction of the alcohol content of wine Correction only carried out with wine. Subject to the conditions laid down in Appendix 8 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 13 Cation exchangers for tartaric stabilisation Subject to the conditions laid down in file 3.3.3 (2011) of the OIV Code of Oenological Practices. It must also comply with Regulation (EC) No 1935/2004 of the European Parliament and of the Council (2) and with the national provisions adopted for the implementation thereof. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 14 Electro-membranary treatment Only for acidification or deacidification. Subject to the conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. It must comply with Regulation (EC) No 1935/2004 and with Commission Regulation (EU) No 10/2011 (3) and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.3 (2010), 2.1.3.2.4 (2012), 3.1.1.4 (2010), 3.1.2.4 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (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 comply with Regulation (EC) No 1935/2004 and with the national provisions adopted for the implementation thereof. Subject to the conditions set out in files 2.1.3.1.4 (2012) and 3.1.1.5 (2012) of the OIV Code of Oenological Practices. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 16 Membrane coupling Only for the reduction in sugar content of musts. Subject to the conditions laid down in Appendix 9 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (10) 17 Membrane contactors Only for the purpose to manage the dissolved gas in wine. The addition of carbon dioxide for the products defined in points (4), (5), (6) and (8) of Part II of Annex VII to Regulation (EU) No 1308/2013 is prohibited. It must comply with Regulation (EC) No 1935/2004 and with Regulation (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 recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 18 Membrane technology coupled with activated carbon Only for the purpose to reduce excess 4-ethylphenol and 4-ethylguaiacol in wines. Subject to the conditions laid down in Appendix 10 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (2), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 19 Filter plates containing zeolite y-faujasite Only for the purpose to adsorb haloanisoles. Subject to the conditions laid down in file 3.2.15 (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 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 the OIV Code of Oenological Practices. (10), (11) and (12) 23 Treatment of crushed grapes with ultrasound to promote the extraction of their compounds Subject to the conditions laid down in file 1.17 (2019) of the OIV Code of Oenological Practices. Fresh grapes 24 Treatment of grapes by pulsed electric fields Subject to the conditions laid down in file 2.1.27 (2020) of the OIV Code of Oenological Practices. Fresh grapes 25 Treatment of musts and wines using adsorbent styrene-divinylbenzene beads Subject to the conditions laid down in files 2.2.11 (2020) and 3.4.22 (2020) of the OIV Code of Oenological Practices. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16)

Table 2 Authorised oenological compounds as referred to in Article 3(1) 1 2 3 4 5 6 7 8 Substances/Activities E number and/or CAS number OIV Code of Oenological Practices (5) OIV Codex file reference as referred to in Article 9(1) Additive Processing aid/substance used as processing aid (6) Conditions and limits of use (7) Categories of wine products (8) 1 Acidity regulators 1.1 Tartaric acid (L(+)-) E 334/CAS 87-69-4 Files 2.1.3.1.1 (2001), 3.1.1.1 (2001) COEI-1-LTARAC x Conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Specifications for tartaric acid (L(+)-) laid down in point 2 of Appendix 1 to this Annex. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 1.2 Malic acid (D,L-; L-) E 296/- Files 2.1.3.1.1 (2001), 3.1.1.1 (2001) COEI-1-ACIMAL x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 1.3 Lactic acid E 270/- Files 2.1.3.1.1 (2001), 3.1.1.1 (2001) COEI-1-ACILAC x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 1.4 Potassium L(+)-tartrate E 336(ii)/CAS 921-53-9 Files 2.1.3.2.2 (1979), 3.1.2.2 (1979) COEI-1-POTTAR x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 1.5 Potassium bicarbonate E 501(ii)/CAS 298-14-6 Files 2.1.3.2.2 (1979), 3.1.2.2 (1979) COEI-1-POTBIC x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 1.6 Calcium carbonate E 170/CAS 471-34-1 Files 2.1.3.2.2 (1979), 3.1.2.2 (1979) COEI-1-CALCAR x (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 1.8 Calcium sulphate E 516/- File 2.1.3.1.1.1 (2017) x Conditions and limits laid down in point 2(b) of Section A of Annex III. Maximum use level: 2 g/l. (3) 1.9 Potassium carbonate E 501(i) Files 2.1.3.2.5 (2017), 3.1.2.2 (1979) x Conditions and limits laid down in Sections C and D of Part I of Annex VIII to Regulation (EU) No 1308/2013 and Article 11 of this Regulation. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Citric acid: Only objective a) of OIV files 3.1.1 (1979) and 3.1.1.1 (2001) applies. Maximum content in wine thus treated and placed on the market: 1 g/l. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 1.10 Citric acid E 330 Files 3.1.1 (1979), 3.1.1.1 (2001) COEI-1-CITACI x (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 1.11 Yeasts for wine production -/- Files 2.1.3.2.3 (2019), 2.1.3.2.3.1 (2019), 2.3.1 (2016) COEI-1-SACCHA COEI-1-NOSACC x (6) (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 (6) (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) 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 It must comply with the specifications laid down in the Annex to Regulation (EU) No 231/2012. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 4.2 Diammonium hydrogen phosphate E 342/CAS 7783-28-0 File 4.1.7 (1995) COEI-1-PHODIA x Only for alcoholic fermentation. No more than 1 g/l (expressed in salts) (9) 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), 3.4.21 (2015) COEI-1-AUTLYS x (6) 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 (6) 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 (6) 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 (6) Only for alcoholic fermentation. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 5 Clarifying agents 5.1 Edible gelatine -/CAS 9000-70-8 Files 2.1.6 (1997), 3.2.1 (2011) COEI-1-GELATI x (6) (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 (6) (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 (6) (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 (6) (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 (6) (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 (6) (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 5.8 Egg albumin -/CAS 9006-59-1 File 3.2.1 (2011) COEI-1-OEUALB x (6) (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) 5.18 Potassium alginate E 402/CAS 9005-36-1 File 4.1.8 (1981) COEI-1-POTALG x Only in the production of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging. (4), (5), (6), (7), (8) and (9) 6 Stabilising agents 6.1 Potassium hydrogen tartrate E336(i)/CAS 868-14-4 File 3.3.4 (2004) COEI-1-POTBIT x Only to assist the precipitation of tartaric salts. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.2 Calcium tartrate -/- File 3.3.12 (1997) COEI-1-CALTAR x Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.3 Citric acid E 330 Files 3.3.1 (1970), 3.3.8 (1970) COEI-1-CITACI x Maximum content in wine thus treated and placed on the market: 1 g/l. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.4 Tannins -/- Files 2.1.7 (2019), 3.2.6 (2019), 3.3.1 (1970) COEI-1-TANINS Fresh grapes, partially fermented must for direct human consumption as such, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 6.5 Potassium ferrocyanide E 536/- Files 3.3.1 (1970), 3.3.10 (1970) COEI-1-POTFER x Subject to the conditions laid down in Appendix 4 to this Annex. The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.6 Calcium phytate -/CAS 3615-82-5 File 3.3.1 (1970) COEI-1-CALPHY x Only 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), (7), (8), (9), (15) and (16) 6.7 Metatartaric acid E 353/- File 3.3.7 (1970) COEI-1-METACI x Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.8 Gum arabic E 414/CAS 9000-01-5 File 3.3.6 (1972) COEI-1-GOMARA x Quantum satis. Partially fermented must for direct human consumption as such,(1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.9 Tartaric acid D, L- or its neutral salt of potassium -/CAS 133-37-9 Files 2.1.21 (2008), 3.4.15 (2008) COEI-1-DLTART x Only for precipitating excess calcium. Subject to the conditions laid down in Appendix 4 to this Annex. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.10 Yeast mannoproteins -/- File 3.3.13 (2005) COEI-1-MANPRO x Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.11 Carboxymethylcellulose E466/- 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 Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP) -/CAS 87865-40-5 Files 2.1.20 (2014), 3.4.14 (2014) COEI-1-PVIPVP x The treatment shall be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013. (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 6.13 Potassium polyaspartate E 456/CAS 64723-18-8 File 3.3.15 (2016) COEI-1-POTPOL x Only to contribute to the tartaric stabilization. (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 6.14 Fumaric acid E 297/CAS 110-17-8 Files 3.4.2 (2021), 3.4.23 (2021) x (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 7 Enzymes (10) 7.1 Urease EC 3.5.1.5 File 3.4.11 (1995) COEI-1-UREASE COEI-1-PRENZY x Only to reduce the level of urea in the wine. Subject to the conditions laid down in Appendix 6 to this Annex. Partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 7.2 Pectin lyases EC 4.2.2.10 Files 1.13 (2021); 2.1.4 (2021); 2.1.18 (2021); 3.2.8 (2021); 3.2.11 (2021) COEI-1-ACTPLY COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 7.3 Pectin methylesterase EC 3.1.1.11 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTPME COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 7.4 Polygalacturonase EC 3.2.1.15 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTPGA COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 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-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 7.6 Cellulase EC 3.2.1.4 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTCEL COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 7.7 Betaglucanase EC 3.2.1.58 File 3.2.10 (2004) COEI-1-BGLUCA COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (2), (3), (4), (5), (6), (7), (8), (9),, (15) and (16) 7.8 Glycosidase EC 3.2.1.20 Files 2.1.19 (2013), 3.2.9 (2013) COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 7.9 Arabinanase EC 3.2.1.99 Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021), 3.2.11 (2021) COEI-1-ACTARA COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 7.10 Beta-glucanase (β1-3, β1-6) EC 3.2.1.6 File 3.5.7 (2013) COEI-1-ACTGLU COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 7.11 Glucosidase EC 3.2.1.21 Files 2.1.19 (2013), 3.2.9 (2013) COEI-1-GLYCOS COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 7.12 Aspergillopepsin I EC 3.4.23.18 Files 2.2.12 (2021), 3.3.16 (2021) COEI-1-PROTEA COEI-1-PRENZY x Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 8 Gases and packaging gases (11) 8.1 Argon E 938/CAS 7440-37-1 Files 2.2.5 (1970), 3.2.3 (2002) COEI-1-ARGON x (11) 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 (11) 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 (11) 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 (6) 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 (6) (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) 10 Correction of defects 10.1 Copper sulphate, pentahydrate -/CAS 7758-99-8 File 3.5.8 (1989) COEI-1-CUISUL x No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l. Partially fermented must for direct human consumption as 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 No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l. Partially fermented must for direct human consumption as such, (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 (6) (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 (6) Only in dry wines. Fresh lees are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine. Quantities not exceeding 5 % of the volume of product treated. (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) 11.3 Caramel E 150 a-d/- File 4.3 (2007) COEI-1-CARAMEL x To reinforce the colour as defined in point 2 of Annex I to Regulation (EC) No 1333/2008. (3) 11.4 Allyl isothiocyanate -/57-06-7 x Only to impregnate discs of pure paraffin. See Table 1. No trace of allyl isothiocyanate must be present in the wine. Only for partially fermented must for direct human consumption as such, and wine. 11.5 Inactivated yeasts -/- COEI-1-INAYEA x (6) (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) (b) in Appendix 1, paragraph 1 is replaced by the following: ‘1. Tartaric acid, the use of which for deacidification purposes is provided for in line item 1.1 of Table 2 of this Annex, may be used only for products that: are from the Elbling and Riesling vine varieties; and are obtained from grapes harvested in Germany 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 deleted; (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 deleted; (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 deleted; (f) in Appendix 10, the sentence “The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013” is deleted;