2a,Cold treatments (Wales),  For use in Wales for fresh grapes and the products defined in points (1) to (12) inclusive, (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No 1308/2013 . Subject to the conditions set out in—    (a) point 1(c) of Section B of Part 1 of Annex 8 to Regulation (EU) No 1308/2013 ;    (b) files 1.14 (2005), 1.15 (2005), 2.1.12.4 (1998), 2.3.6 (1988), 3.1.2 (1979), 3.1.2.1 (1979), 3.3.4 (2004) and 3.5.11.1 (2001) of the OIV Code of Oenological Practices.  ,
8a,Flotation (Wales),  For use in Wales for the products defined in points (10) to (12) (inclusive) of Part 2 of Annex 7 to Regulation (EU) No 1308/2013 but only when using nitrogen or carbon dioxide or by aerating.    Subject to the conditions set out in file 2.1.14 (2022) of the OIV Code of Oenological Practices.  ,
20,Partial concentration (Wales),  For use in Wales, for grape must, subject to the conditions laid down in—    (a) point 1(b) of Section B of Part 1 of Annex 8 to Regulation (EU) No 1308/2013 ;    (b) files 2.1.12 (1998), 2.1.12.1 (1993), 2.1.12.2 (2001), 2.1.12.3 (1998) and 2.1.12.4 (1998) of the OIV Code of Oenological Practices.    For use in Wales for wine, subject to the conditions laid down in—    (a) point 1(c) of Section B of Part 1 of Annex 8 to Regulation (EU) No 1308/2013 ;    (b) files 3.5.11 (2001) and 3.5.11.1 (2001) of the OIV Code of Oenological Practices.    The treatment in relation to use for grape must and wine must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013 .  ,
21,  Treatment by discontinuous high pressure processes    (Wales)  ,  For use in Wales with fresh grapes, grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.    Subject to the conditions laid down in files 1.18 (2019) and 2.1.26 (2019) of the OIV Code of Oenological Practices.  ,
22,Treatment by continuous high pressure processes (Wales),  For use in Wales with grape must, partially fermented grape must and partially fermented grape must extracted from raisined grapes.    Subject to the conditions laid down in file 2.2.10 (2020) of the OIV Code of Oenological Practices.  ,
23,Treatment by ultrasound (Wales),For use in Wales on crushed grapes for a rapid extraction of grape compounds. Subject to conditions laid down in file 1.17 (2019) of the OIV Code of Oenological Practices.,
24,Treatment of grapes by pulsed electric fields (Wales),  For use in Wales with fresh grapes.    Subject to the conditions laid down in file 2.1.27 (2020) of the OIV Code of Oenological Practices.  ,
25,  Treatment using adsorbent styrene-divinylbenzene beads    (Wales)  ,  For use in Wales on the products defined in points (1) to (12) (inclusive), (15) and (16) of Part 2 of Annex 7 to Regulation (EU) No 1308/2013 .    Subject to the conditions laid down in files 2.2.11 (2020) and 3.4.22 (2020) of the OIV Code of Oenological Practices.  ,
1.8,Calcium sulphate (Wales),E 516/-,File 2.1.3.1.1.1 (2017),,X,,For use in Wales.,(3),
1.10,Citric acid(Wales),E 330,Files 3.1.1 (1979) and 3.1.1.1 (2001).,COEI-1-CITACI,X,,  For use in Wales.    Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No 1308/2013 .    The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013 .    Maximum content in treated wine and placed on the market: 1 g/l.  ,(1), (3) to (9) (inclusive), (15) and (16),
1.11,Yeasts for wine production (Wales),,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 Wales.    Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No 1308/2013 .    The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013 .  ,(10), (11) and (12),
1.12,Lactic acid bacteria (Wales),,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 Wales.    Conditions and limits laid down in Sections C and D of Part 1 of Annex 8 to Regulation (EU) No 1308/2013 .    The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013 .  ,(1) to (12) (inclusive), (15) and (16),
2.8,Fumaric acid (Wales),,File 3.4.23 (2023),X,,,For use in Wales. Only to inhibit malolactic fermentation.,(1), (3) to (9) (inclusive), (15) and (16),
3.2a,Selective vegetal fibres (Wales),,File 3.4.20 (2022),COEI-1-FIBVEG,,X,For use in Wales.,(1), (3) to (9) (inclusive), (15) and (16),
4.1a,Microcrystalline cellulose (Wales),E 460(i)/CAS 9004-34-6,Files 2.3.2 (2019) and 3.4.21 (2015),COEI-1-CELMIC,,X,  For use in Wales.    Its use must comply with the specifications laid down in the Annex to Regulation (EU) No 231/2012 .  ,Fresh grapes, (1) to (12) (inclusive), (15) and (16),
6.8a,Gum arabic (Wales),E 414/CAS 9000-01-5,File 3.3.6 (2022),COEI-1-GOMARA,X,,For use in Wales. 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),
6.11a,Carboxymethylcellulose (Wales),E466/-,File 3.3.14 (2020),COEI-1-CMC,X,,For use in Wales. Only to ensure tartaric stabilisation.,White and rosé wines and (4) to (9) (inclusive),
7.9,Arabinanase (Wales),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 Wales. 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) (Wales),EC 3.2.1.6,File 3.5.7. (2013),  COEI-1-ACTGLU    COEI-1-PRENZY  ,,X,For use in Wales. 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 (Wales),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 Wales. 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 (Wales),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 Wales. Only for oenological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes.,(1) to (12) (inclusive), (15) and (16),