The Wine (Amendment) (England) Regulations 2024
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Change 1
SCHEDULE Rows inserted in Table 2 in Part A of Annex 1 to Commission Delegated Regulation (EU) 2019/934
Regulation 3(6) PART 1 Row inserted after the row numbered 1.7 (row 1.8) 1.8 | Calcium sulphate (England) | E 516/- | File 2.1.3.1.1.1 (2017) | X | For use in England. | (3) PART 2 Rows inserted after the row numbered 1.9 (rows 1.10 to 1.12) 1.10 | Citric acid (England) | E 330 | Files 3.1.1 (1979) and 3.1.1.1 (2001) | COEI-1-CITACI | X | For use in England. Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013. The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013. In relation to the objectives in files 3.1.1 (1979) and 3.1.1.1 (2001) of the OIV Code of Oenological Practices, only objective a) of each file applies. Maximum content in wine treated and placed on the market: 1 g/l. | (1), (3) to (9) (inclusive), (15) and (16) 1.11 | Yeasts for wine production (England) | Files 2.3.1 (2016), 2.1.3.2.3 (2019) and 2.1.3.2.3.1 (2019) | COEI-1-SACCHA COEI-1-NOSACC | X | For use in England. Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013. The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013. | (10), (11) and (12) 1.12 | Lactic acid bacteria (England) | Files 2.1.3.2.3 (2019), 2.1.3.2.3.2 (2019), 3.1.2 (1979) and 3.1.2.3 (1980) | COEI-1-BALACT | X | For use in England. Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013. The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013. | (1) to (12) (inclusive), (15) and (16) PART 3 Row inserted after the row numbered 2.7 (row 2.8) 2.8 | Fumaric acid (England) | File 3.4.23 (2023) | X | For use in England. Only to inhibit malolactic fermentation. | (1), (3) to (9) (inclusive), (15) and (16) PART 4 Row inserted after the row numbered 3.2 (row 3.2a) 3.2a | Selective vegetal fibres (England) | File 3.4.20 (2022) | COEI-1-FIBVEG | X | For use in England. | (1), (3) to (9) (inclusive), (15) and (16) PART 5 Row inserted after the row numbered 4.1 (row 4.1a) 4.1a | Microcrystalline cellulose (England) | E 460(i)/CAS 9004-34-6 | Files 2.3.2 (2019) and 3.4.21 (2015) | COEI-1-CELMIC | X | For use in England. Its use must comply with the specifications laid down in the Annex to Regulation (EU) No231/2012. | Fresh grapes, (1) to (12) (inclusive), (15) and (16) PART 6 Row inserted after the row numbered 6.8 (row 6.8a) 6.8a | Gum arabic (England) | E 414/CAS 9000-01-5 | File 3.3.6 (2022) | COEI-1-GOMARA | X | For use in England. Use at a level not higher than necessary to achieve its intended purpose as a stabilising agent. | Partially fermented must for direct human consumption as such, (1), (3) to (9) (inclusive), (15) and (16) PART 7 Row inserted after the row numbered 6.11 (row 6.11a) 6.11a | Carboxymethylcellulose (England) | E466/- | File 3.3.14 (2020) | COEI-1-CMC | X | For use in England. Only to ensure tartaric stabilisation. | White and rosé wines and (4) to (9) (inclusive) PART 8 Rows inserted after the row numbered 7.8 (rows 7.9 to 7.12) 7.9 | Arabinanase (England) | EC 3.2.1.99 | Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021) and 3.2.11 (2021) | COEI-1-ACTARA COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | Fresh grapes, (1) to (12) (inclusive) and (15) and (16) 7.10 | Beta-glucanase (β1-3, β1-6) (England) | EC 3.2.1.6 | File 3.5.7 (2013) | COEI-1-ACTGLU COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3) to (9) (inclusive), (15) and (16) 7.11 | Glucosidase (England) | EC 3.2.1.21 | Files 2.1.19 (2013) and 3.2.9 (2013) | COEI-1-GLYCOS COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1) to (12) inclusive, (15) and (16) 7.12 | Aspergillopepsin I (England) | EC 3.4.23.18 | Files 2.2.12 (2021) and 3.3.16 (2021) | COEI-1-PROTEA COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1) to (12) (inclusive), (15) and (16)
SCHEDULE Rows inserted in Table 2 in Part A of Annex 1 to Commission Delegated Regulation (EU) 2019/934
Regulation 3(6) PART 1 Row inserted after the row numbered 1.7 (row 1.8) 1.8 | Calcium sulphate (England) | E 516/- | File 2.1.3.1.1.1 (2017) | X | For use in England. | (3) PART 2 Rows inserted after the row numbered 1.9 (rows 1.10 to 1.12) 1.10 | Citric acid (England) | E 330 | Files 3.1.1 (1979) and 3.1.1.1 (2001) | COEI-1-CITACI | X | For use in England. Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013. The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013. In relation to the objectives in files 3.1.1 (1979) and 3.1.1.1 (2001) of the OIV Code of Oenological Practices, only objective a) of each file applies. Maximum content in wine treated and placed on the market: 1 g/l. | (1), (3) to (9) (inclusive), (15) and (16) 1.11 | Yeasts for wine production (England) | Files 2.3.1 (2016), 2.1.3.2.3 (2019) and 2.1.3.2.3.1 (2019) | COEI-1-SACCHA COEI-1-NOSACC | X | For use in England. Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013. The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013. | (10), (11) and (12) 1.12 | Lactic acid bacteria (England) | Files 2.1.3.2.3 (2019), 2.1.3.2.3.2 (2019), 3.1.2 (1979) and 3.1.2.3 (1980) | COEI-1-BALACT | X | For use in England. Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No1308/2013. The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No1308/2013. | (1) to (12) (inclusive), (15) and (16) PART 3 Row inserted after the row numbered 2.7 (row 2.8) 2.8 | Fumaric acid (England) | File 3.4.23 (2023) | X | For use in England. Only to inhibit malolactic fermentation. | (1), (3) to (9) (inclusive), (15) and (16) PART 4 Row inserted after the row numbered 3.2 (row 3.2a) 3.2a | Selective vegetal fibres (England) | File 3.4.20 (2022) | COEI-1-FIBVEG | X | For use in England. | (1), (3) to (9) (inclusive), (15) and (16) PART 5 Row inserted after the row numbered 4.1 (row 4.1a) 4.1a | Microcrystalline cellulose (England) | E 460(i)/CAS 9004-34-6 | Files 2.3.2 (2019) and 3.4.21 (2015) | COEI-1-CELMIC | X | For use in England. Its use must comply with the specifications laid down in the Annex to Regulation (EU) No231/2012. | Fresh grapes, (1) to (12) (inclusive), (15) and (16) PART 6 Row inserted after the row numbered 6.8 (row 6.8a) 6.8a | Gum arabic (England) | E 414/CAS 9000-01-5 | File 3.3.6 (2022) | COEI-1-GOMARA | X | For use in England. Use at a level not higher than necessary to achieve its intended purpose as a stabilising agent. | Partially fermented must for direct human consumption as such, (1), (3) to (9) (inclusive), (15) and (16) PART 7 Row inserted after the row numbered 6.11 (row 6.11a) 6.11a | Carboxymethylcellulose (England) | E466/- | File 3.3.14 (2020) | COEI-1-CMC | X | For use in England. Only to ensure tartaric stabilisation. | White and rosé wines and (4) to (9) (inclusive) PART 8 Rows inserted after the row numbered 7.8 (rows 7.9 to 7.12) 7.9 | Arabinanase (England) | EC 3.2.1.99 | Files 1.13 (2021), 2.1.4 (2021), 2.1.18 (2021), 3.2.8 (2021) and 3.2.11 (2021) | COEI-1-ACTARA COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | Fresh grapes, (1) to (12) (inclusive) and (15) and (16) 7.10 | Beta-glucanase (β1-3, β1-6) (England) | EC 3.2.1.6 | File 3.5.7 (2013) | COEI-1-ACTGLU COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1), (3) to (9) (inclusive), (15) and (16) 7.11 | Glucosidase (England) | EC 3.2.1.21 | Files 2.1.19 (2013) and 3.2.9 (2013) | COEI-1-GLYCOS COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1) to (12) inclusive, (15) and (16) 7.12 | Aspergillopepsin I (England) | EC 3.4.23.18 | Files 2.2.12 (2021) and 3.3.16 (2021) | COEI-1-PROTEA COEI-1-PRENZY | X | For use in England. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes. | (1) to (12) (inclusive), (15) and (16)
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