http://www.legislation.gov.uk/id/sdsi/2024/9780111058565

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

Regulation 3(6)

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

1.8a
Calcium Sulphate (Scotland)
E 516/-
File 2.1.3.1.1.1 (2017)
X
For use in Scotland.
(3)

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

1.10
Citric acid (Scotland)
E 330
Files 3.1.1 (1979) and 3.1.1.1 (2001).
COEI-1-CITACI
X
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)
1.11
Yeasts 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-NOSACC
X
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)
1.12
Lactic 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-BALACT
X
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)

2.8
Fumaric acid (Scotland)
File 3.4.23 (2023)
X
For 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)

3.2a
Selective vegetal fibres (Scotland)
File 3.4.20 (2022)
COEI-1-FIBVEG
X
For use in Scotland.
(1), (3) to (9) (inclusive), (15) and (16)

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

4.1a
Microcrystalline cellulose (Scotland)
E
460(i)/CAS 9004-34-6
Files 2.3.2 (2019) and 3.4.21 (2015)
COEI-1-CELMIC
X
For use in Scotland.
Its use must comply with the specifications laid down in the Annex to Regulation (EU) No231/20128.
Fresh grapes, (1) to (12) (inclusive), (15) and (16)

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

6.8a
Gum arabic (Scotland)
E
414/CAS
9000-01-5
File 3.3.6 (2022)
COEI-1-GOMARA
X
For 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)

6.11a
Carboxymethylcellulose (Scotland)
E466/-
File 3.3.14 (2020)
COEI-1-CMC
X
For 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)

7.9
Arabinanase (Scotland)
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 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 3.2.1.6
File 3.5.7. (2013)
COEI-1-ACTGLU
COEI-1-PRENZY
X
For 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)
7.11
Glucosidase (Scotland)
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 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)
7.12
Aspergillopepsin I (Scotland)
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 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)

7.9	Arabinanase (Scotland)	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 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 3.2.1.6	File 3.5.7. (2013)	COEI-1-ACTGLU COEI-1-PRENZY	X	For 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)
7.11	Glucosidase (Scotland)	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 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)
7.12	Aspergillopepsin I (Scotland)	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 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)