10,  clarification by means of one or more of the following substances for oenological use:      edible gelatine,      plant proteins from wheat or peas,      isinglass,      casein and potassium caseinates,      egg albumin,      bentonite,      silicon dioxide as a gel or colloidal solution,      kaolin,      tannin,      chitosan of fungoid origin,      chitin-glucan of fungoid origin    ,,  The use of chitosan in the treatment of wines is limited to 100 g/hl.    The use of chitin-glucan in the treatment of wines is limited to 100 g/hl  ,
44,Treatment using chitosan of fungoid origin,Under the conditions set out in Appendix 13,,
45,Treatment using chitin-glucan of fungoid origin,Under the conditions set out in Appendix 13,,
46,Acidification by means of electro-membranary treatment,  Conditions and limits laid down in points C and D of Annex XVa to Regulation (EC) No 1234/2007 and Articles 11 and 13 of this Regulation    Under the conditions set out in Appendix 14  ,,
47,Use of enzymatic preparations for oneological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes present in the must and the wine,Without prejudice to the provisions of Article 9(2) of this Regulation, enzymatic preparations and the enzyme activities of these preparations (i.e., pectolyase, pectin methylesterase, polygalacturonase, hemicellulase, cellulase, betaglucanase and glycosidase) must comply with the corresponding purity and identification specifications of the International Oenological Codex published by the OIV,,
Condado de Huelva,  Pedro Ximénez    Moscatel    Mistela  ,
Empordà,  Mistela    Moscatel  ,
Empordà,Garnacha/Garnatxa,