Regulation 1493/99 (each provision must be read in accordance with the provisions of Regulation 423/2008 in the second column):

Provision of Regulation 423/2008 relating to the provisions of Regulation 1493/99:

• Article 42(2), (3) and (6)

Article 42

Oenological practices and processes

• Article 43

Details of oenological practices and processes

• Annex IV paragraph 1

Article 5 and Annex IV

Article 8

Article 9

Article 10 and Annex VI

Article 11 and Annex VII

Article 12 and Annex VIII

Permitted oenological practices for fresh grapes, etc.

• Annex IV paragraph 2

Article 13 and Annex IX

Permitted oenological practices for grape must for the manufacture of rectified concentrated grape must

• Annex IV paragraph 3

Article 7 and Annex V

Article 8

Article 10 and Annex VI

Article 11 and Annex VII

Article 12 and Annex VIII

Article 14

Article 15

Article 16

Article 17 and Annexes IV and X

Permitted oenological practices for grape must intended for wine production

• Annex IV paragraph 4

Article 18 and Annex XI

Article 19 and XII

Article 20

Article 21

Article 22 and Annex XIII

Oenological practices for certain products

• Annex V paragraph A

Article 23 and Annex XIV and XV

Sulphur dioxide content

• Annex V paragraph B

Article 24 and Annex XVI

Volatile acid content in wine

• Annex V paragraph C

Article 27 and Annex XVII

Enrichment limit (note: wine-growing zones are specified in Annex III of Regulation 1493/1999)

• Annex V paragraph D

Article 26

Permitted enrichment processes

• Annex V paragraph E

Article 31 and Annex XVIII

Limits on acidification and deacidification

• Annex V paragraph F

Article 35

Article 36

Permitted sweetening methods and limits

• Annex V paragraph G

Article 29

Article 30

Article 32

Article 33 and Annex XIX

Article 35

Permitted times for enrichment processes, acidification and deacidification

• Annex V paragraph H

Article 28

Production of sparkling wine (no rules have been established in England under paragraph H(4))

• Annex V paragraph I

Article 4 and Annex III

Article 28

Production of quality sparkling wine

• Annex V paragraph J

Article 25

Article 37

Article 40 and Annex XX

Article 41 and Annex XXI and XXI(B)

Article 43

Production of liqueur wine

• Annex VI paragraph D

Production of quality wine in a processing area

• Annex VI paragraph G

Article 35

Acidification, de-acidification and sweetening

• Annex VI paragraph H

Enrichment, acidification and deacidificaction

• Annex VI paragraph K

Article 4 and Annex III

Article 28

Quality sparkling wine psr

• Annex VI paragraph L

Further provisions for liqueur wine

• Article 44(1)

Wine that may be offered or delivered for direct human consumption

• Article 44(2)

Restriction on the use of specified wine

• Article 44(4) (subject to Article 44(6)

Use of grape must with fermentation arrested

• Articles 44(5) (subject to Article 44(6)

Use of grape juice

• Article 44(7)

Wine with low alcohol

• Article 44(8)

Use of wine lees or grape marc

• Article 44(9)

Use of piquette

• Article 44(10)

Wine fortified for distillation

• Article 44(11)

Grape must, etc., in fermentation

• Article 44(12) to (14)

Restriction on the use of products originating in third countries

• Article 45(1)

Article 46

General rules relating to offer or disposal of certain products for direct human consumption