Chemical preparations for oenology

Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee, flours and preparations made with cereals, bread, biscuits, pies, pastry and confectionery, edible ices, honey, treacle, yeast, baking powders salt, mustard, pepper, vinegar, sauces, spices, ice for refreshment, including essences for culinary uses and pastry-making flavourings

Chemicals used in oenology for wine making; chemical substances for preserving foodstuffs

Yeast in this class; yeast for vinification