ANNEX U.K.

(1)

The table is amended as follows:

(a)

Row 6 is amended as follows:

(i)

In column 1, the following indent is added:

‘— addition of yeast autolysates.’

(ii)

In column 2, the following text is added:

‘Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must and new wine still in fermentation.’

(b)

In row 10, the second indent is replaced by the following:

• ‘plant protein from wheat, peas and potatoes.’

(c)

the following rows 51 and 52 are added:

‘51	Use of inactivated yeasts
52	Management of dissolved gas in wine using membrane contactors	For the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex XIb to Regulation (EC) No 1234/2007except the addition of carbon dioxide for the products defined in paragraphs 4, 5, 6 and 8 of that Annex.’

(2)

The following Appendix 18 is added:

Appendix 18 Requirements for the management of dissolved gas in wine using membrane contactors

The management of dissolved gas in wine using membrane contactors is a physical method for the management of dissolved gas concentrations in wine using membrane contactors (hydrophobic membranes) and gases applied in oenology.

REQUIREMENTS U.K.

(1) This technique can be used from the end of alcoholic fermentation to packaging to replace the use of bubbling device or venturi type systems. U.K.

(2) This practice shall be carried out by an oenologist or a qualified technician. U.K.

(3) The treatment must be recorded in the register referred to in Article 185c(2) of Regulation (EC) No 1234/2007. U.K.

(4) The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EC) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.” U.K.