| “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)” |