None of the processes referred to in Articles 19 and 21, with the exception of the acidification and deacidification of wines, shall be authorized unless carried out as a single operation at the time when the fresh grapes, grape must, grape
must in fermentation or new wine still in fermentation are being turned into wine suitable for yielding table wine, into table wine, or into any other beverage intended for direct human consumption referred in Article 1 (2) other than
sparkling wine or aerated sparkling wine in the wine-growing zone where the fresh grapes used were harvested.
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