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| Substances/Activities | E numberand/orCAS number | OIV Code of Oenological Practices | OIV Codex file reference as referred to in Article 9(1) | Additive | Processing aid/substance used as processing aid | Conditions and limits of use | Categories of wine products |
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1 | Acidity regulators |
1.1 | Tartaric acid (L(+)-) | E 334/CAS 87-69-4 | File 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. 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/- | File 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/- | File 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 | File 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 | File 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 | File 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) |
1.7 | Calcium tartrate | E 354/- | File 3.3.12 (1997) | COEI-1-CALTAR | | x | (1), (2), (3), (4), (5), (6), (7), (8), (9), (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) | File 2.1.3.2.5 (2017); 3.1.2.2 (1979) | | | x | | (1), (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 | File 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 Section B of Annex I. | (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 | File 2.1.2 (1987) | COEI-1-POTBIS | x | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
2.3 | Potassium metabisulphite | E 224/CAS 16731-55-8 | File 1.12 (2004), 3.4.4 (2003) | COEI-1-POTANH | x | | (1), (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), (3), (4), (5), (6), (7), (8), (9), (15) and (16) |
2.5 | Lysozyme | E 1105 | File 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 | File 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 | Sequestrants |
3.1 | Charcoal for oenological use | | File 2.1.9 (2002); 3.5.9 (1970) | COEI-1-CHARBO | | x | | 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 | File 2.3.2 (2005), 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, (2), (4), (5), (6), (7), (10), (11) and (12) |
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) or 0,3 g/l for the second fermentation of sparkling wines. | Fresh grapes, (2), (10), (11), (12), (13), 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 to 2.3. | Fresh grapes, (2), (10), (11), (12) and (13) |
4.5 | Thiamine hydrochloride | -/CAS 67-03-8 | File 2.3.3 (1976); 4.1.7 (1995) | COEI-1-THIAMIN | | x | Only for alcoholic fermentation. | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7) |
4.6 | Yeast autolysates | -/- | File 2.3.2 (2005); 3.4.21 (2015) | COEI-1-AUTLYS | | x | | Fresh grapes, (2), (10), (11), (12) and (13) |
4.7 | Yeast cell walls | -/- | File 2.3.4 (1988); 3.4.21 (2015) | COEI-1-YEHULL | | x | | Fresh grapes, (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
4.8 | Inactivated yeasts | -/- | File 2.3.2 (2005); 3.4.21 (2015) | COEI-1-INAYEA | | x | | 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 | 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 | File 2.1.6 (1997); 3.2.1 (2011) | COEI-1-GELATI | | x | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
5.2 | Wheat protein | | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | | x | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
5.3 | Peas protein | | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | | x | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
5.4 | Potatoes protein | | File 2.1.17 (2004); 3.2.7 (2004) | COEI-1-PROVEG | | x | | (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 | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
5.7 | Potassium caseinates | -/CAS 68131-54-4 | File 2.1.15 (2004); 3.2.1 (2011) | COEI-1-POTCAS | | x | | (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 | | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) |
5.9 | Bentonite | E 558/- | File 2.1.8 (1970); 3.3.5 (1970) | COEI-1-BENTON | | x | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
5.10 | Silicon dioxide (gel or colloidal solution) | E 551/- | File 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), (3), (4), (5), (6), (7), (8), (9), (15) and (16) |
5.12 | Tannins | | File 2.1.7 (1970); 2.1.17 (2004); 3.2.6 (1970); 3.2.7 (2004); 4.1.8 (1981); 4.3.2 (1981) | COEI-1-TANINS | | x | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (15) and (16) |
5.13 | Chitosan derived from Aspergillus niger | -/CAS 9012-76-4 | [File 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. | [File 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 | -/- | File 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), (3), (4), (5), (6), (7), (8), (9), (10), (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 | E354/- | 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 | File 3.3.8 (1970); 3.3.1 (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 | -/- | 3.3.1 (1970); | COEI-1-TANINS | | | | partially fermented must for direct human consumption as such, (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) |
6.5 | Potassium ferrocyanide | E 536/- | File 3.3.1 (1970) | COEI-1-POTFER | | x | 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) |
6.6 | Calcium phytate | -/CAS 3615-82-5 | File 3.3.1 (1970) | COEI-1-CALPHY | | x | For red wines, 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 | File 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 (2008) | COEI-1-CMC | x | | Only to ensure tartaric stabilisation. | Vins blancs, (4), (5), (6), (7), (8), (9) |
6.12 | Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP) | -/CAS 87865-40-5 | File 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-POTASP | x | | Only to contribute to the tartaric stabilisation. | (1), (3), (4), (5), (6), (7), (8), (9), (15) and (16) |
7 | Enzymes |
7.1 | Urease | EC 3.5.1.5 | File 3.4.11 (1995) | COEI-1-UREASE | | 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 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPLY | | 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) |
7.3 | Pectin methylesterase | EC 3.1.1.11 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPME | | 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) |
7.4 | Polygalacturonase | EC 3.2.1.15 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTPGA | | 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), (10), (11), (12), (15) and (16) |
7.5 | Hemicellulase | EC 3.2.1.78 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTGHE | | 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), (10), (11), (12), (15) and (16) |
7.6 | Cellulase | EC 3.2.1.4 | File 2.1.4 (2013); 2.1.18 (2013); 3.2.8 (2013); 3.2.11 (2013) | COEI-1-ACTCEL | | 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), (10), (11), (12), (15) and (16) |
7.7 | Betaglucanase | EC 3.2.1.58 | File 3.2.10 (2004) | COEI-1-BGLUCA | | 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), (10), (11), (12), (15) and (16) |
7.8 | Glycosidase | EC 3.2.1.20 | File 2.1.19 (2013); 3.2.9 (2013) | COEI-1-GLYCOS | | 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), (10), (11), (12), (15) and (16) |
8 | Gases and packaging gases |
8.1 | Argon | E 938/CAS 7440-37-1 | File 2.2.5 (1970); 3.2.3 (2002) | COEI-1-ARGON | x | x | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |
8.2 | Nitrogen | E 941/CAS 7727-37-9 | File 2.1.14 (1999);2.2.5 (1970); 3.2.3 (2002) | COEI-1-AZOTE | x | 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 | File 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 | 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 | File 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 | -/- | File 2.3.1 (2016); 4.1.8 (1981) | COEI-1-LESEAC | | x | | Fresh grapes, (2), (10), (11), (12), (13), second alcoholic fermentation of (4), (5), (6) and (7) |
9.2 | Lactic acid bacteria | -/- | File 3.1.2 (1979); 3.1.2.3 (1980) | COEI-1-BALACT | | x | | (1), (2), (3), (4), (5), (6), (7), (8), (9), (10), (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 | -/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 | | (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), (11) |
11.2 | Fresh lees | -/- | | | | x | 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 | | (1), (3), (4), (5), (6), (7), (8), (9), (10), (11), (12), (15) and (16) |