For the individual yeast strains: if available, derived from organic raw material.    ,
    Derived from organic raw material if available.’    ,

  Point 1:   Use for aeration or oxygenation   ,    Air      Gaseous oxygen    ,,
  Point 3:   Centrifuging and filtration   ,    Perlite      Cellulose      Diatomeceous earth    ,Use only as an inert filtering agent,
  Point 4:   Use in order to create an inert atmosphere and to handle the product shielded from the air   ,    Nitrogen      Carbon dioxide      Argon    ,,
  Points 5, 15 and 21:   Use   ,  —   Yeasts    ,,
  Point 6:   Use   ,    Di-ammonium phosphate      Thiamine hydrochloride    ,,
  Point 7:   Use   ,    Sulphur dioxide      Potassium bisulphite or potassium metabisulphite    ,    The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines as referred to in point 1(a) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre;      The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé wines as referred to in point 1(b) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre;      For all other wines, the maximum sulphur dioxide content applied in accordance with Annex I B to Regulation (EC) No 606/2009 on 1 August 2010, shall be reduced by 30 milligrams per litre.    ,
  Point 9:   Use   ,  —   Charcoal for oenological use   ,,
  Point 10:   Clarification   ,    Edible gelatine       Plant proteins from wheat or peas       Isinglass       Egg white albumin       Tannins     ,,
    Casein      Potassium caseinate      Silicon dioxide      Bentonite      Pectolytic enzymes    ,,
  Point 12:   Use for acidification purposes   ,    Lactic acid      L(+)Tartaric acid    ,,
  Point 13:   Use for deacidification purposes   ,    L(+)Tartaric acid      Calcium carbonate      Neutral potassium tartrate      Potassium bicarbonate    ,,
  Point 14:   Addition   ,  —   Aleppo pine resin   ,,
  Point 17:   Use   ,  —   Lactic bacteria   ,,
  Point 19:   Addition   ,  —   L-Ascorbic acid   ,,
  Point 22:   Use for bubbling   ,  —   Nitrogen   ,,
  Point 23:   Addition   ,  —   Carbon dioxide   ,,
  Point 24:   Addition for wine stabilisation purposes   ,  —   Citric acid   ,,
  Point 25:   Addition   ,  —   Tannins    ,,
  Point 27:   Addition   ,  —   Meta-tartaric acid   ,,
  Point 28:   Use   ,  —   Acacia gum (= gum arabic)   ,,
  Point 30:   Use   ,  —   Potassium bitartrate   ,,
  Point 31:   Use   ,  —   Cupric citrate   ,,
  Point 31:   Use   ,  —   Copper sulphate   ,Authorised until 31 July 2015,
  Point 38:   Use   ,  —   Oak chips   ,,
  Point 39:   Use   ,  —   Potassium alginate   ,,
Type of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009,  —   Calcium sulphate   ,Only for “vino generoso” or vino generoso de licor,