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The Wine (Miscellaneous Amendment) (Scotland) Regulations 2024

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Regulation 3(6)

SCHEDULERows inserted in Table 2 in Part A of Annex 1 to Commission Delegated Regulation (EU) 2019/934

This schedule has no associated Policy Notes

PART 1Row inserted after the row numbered 1.7 (row 1.8a)

1.8aCalcium Sulphate (Scotland)E 516/-File 2.1.3.1.1.1 (2017)XFor use in Scotland.(3)

PART 2Rows inserted after the row numbered 1.9 (rows 1.10 to 1.12)

1.10Citric acid (Scotland)E 330Files 3.1.1 (1979) and 3.1.1.1 (2001).COEI-1-CITACIX

For use in Scotland.

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)
1.11Yeasts for wine production (Scotland)Files 2.3.1 (2016), 2.1.3.2.3 (2019) and 2.1.3.2.3.1 (2019).COEI-1-SACCHA COEI-1-NOSACCX

For use in Scotland.

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)
1.12Lactic acid bacteria (Scotland)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-BALACTX

For use in Scotland.

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 3Row inserted after the row numbered 2.7 (row 2.8)

2.8Fumaric acid (Scotland)File 3.4.23 (2023)XFor use in Scotland. Only to inhibit malolactic fermentation.(1), (3) to (9) (inclusive), (15) and (16)

PART 4Row inserted after the row numbered 3.2 (row 3.2a)

3.2aSelective vegetal fibres (Scotland)File 3.4.20 (2022)COEI-1-FIBVEGXFor use in Scotland.(1), (3) to (9) (inclusive), (15) and (16)

PART 5Row inserted after the row numbered 4.1 (row 4.1a)

4.1aMicrocrystalline cellulose (Scotland)

E

460(i)/CAS 9004-34-6

Files 2.3.2 (2019) and 3.4.21 (2015)COEI-1-CELMICX

For use in Scotland.

Its use must comply with the specifications laid down in the Annex to Regulation (EU) No231/2012(1).

Fresh grapes, (1) to (12) (inclusive), (15) and (16)

PART 6Row inserted after the row numbered 6.8 (row 6.8a)

6.8aGum arabic (Scotland)

E

414/CAS

9000-01-5

File 3.3.6 (2022)COEI-1-GOMARAXFor use in Scotland. 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 7Row inserted after the row numbered 6.11 (row 6.11a)

6.11aCarboxymethylcellulose (Scotland)E466/-File 3.3.14 (2020)COEI-1-CMCXFor use in Scotland. Only to ensure tartaric stabilisation.White and rosé wines and (4) to (9) (inclusive)

PART 8Rows inserted after the row numbered 7.8 (rows 7.9 to 7.12)

7.9Arabinanase (Scotland)EC 3.2.1.99Files 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-PRENZYXFor use in Scotland. 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) (Scotland)

EC 3.2.1.6File 3.5.7. (2013)

COEI-1-ACTGLU

COEI-1-PRENZY

XFor use in Scotland. 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)
7.11Glucosidase (Scotland)EC 3.2.1.21Files 2.1.19 (2013) and 3.2.9 (2013).COEI-1-GLYCOS COEI-1-PRENZYXFor use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.(1) to (12) (inclusive), (15) and (16)
7.12Aspergillopepsin I (Scotland)EC 3.4.23.18Files 2.2.12 (2021) and 3.3.16 (2021).COEI-1-PROTEA COEI-1-PRENZYXFor use in Scotland. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.(1) to (12) (inclusive), (15) and (16)
(1)

EUR 2012/231, to which there are amendments not relevant to these Regulations.

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