Official Journal of the European Union

List and description of the files of the OIV Code of Oenological Practices referred to in Article 3(2) of Commission Delegated Regulation (EU) 2019/934

(2019/C 409/01)

Article 3(2) of Commission Delegated Regulation (EU) 2019/934 (1) provides that the Commission shall publish the files of the OIV code of Oenological Practices referred to in column 2 of Table 1 and in column 3 of Table 2 of Part A of Annex I to that Regulation in the Official Journal of the European Union, C series. This is the purpose of this publication.

To be noted: In case of differences between Commission Delegated Regulation (EU) 2019/934 and the OIV files as regards in particular the categories of products covered (categories mentioned in column 8 of Table 2 of Part A of Annex I), Commission Delegated Regulation (EU) 2019/934 prevails.

Also to be noted: Where clarifications to OIV files have been deemed necessary, footnotes have been added to such files.

CONTENTS

1.7. CARBONIC MACERATION (16/70) 5

1.8. MACERATION AFTER HEATING THE HARVESTED GRAPES (16/70) 5

1.11. TREATMENT WITH ASCORBIC ACID (OENO 10/01) 5

1.12. SULFITING (OENO 3/04) 6

2.1.1. OXYGENATION (OENO 545A/2016) 6

2.1.2. SULPHITING (5/87) 7

2.1.3.1.1. CHEMICAL ACIDIFICATION (OENO 3/99, OENO 13/01) 7

2.1.3.1.1.1. CALCIUM SULFATE (OENO 583/2017) 8

2.1.3.1.3. ACIDIFICATION BY ELECTROMEMBRANE TREATMENT (BIPOLAR MEMBRANE ELECTRODIALYSIS) (OENO 360/2010) 8

2.1.3.1.4. ACIDIFICATION BY CATION EXCHANGER TREATMENT (OENO 442/2012) 9

2.1.3.2.2. CHEMICAL DE-ACIDIFICATION (6/79) 10

2.1.3.2.4. DE-ACIDIFICATION USING AN ELECTROMEMBRANE PROCESS (OENO 483-2012) 10

2.1.3.2.5. TREATMENT WITH POTASSIUM CARBONATE (OENO 580-2017) 11

2.1.4. USE OF ENZYMES FOR THE CLARIFICATION (OENO 11/04, OENO 498-2013) 11

2.1.6. GELATIN TREATMENT (OENO 5/97) 12

2.1.7. TANNIN ADDITION (16/70) 12

2.1.8. TREATMENT WITH BENTONITES (16/70) 12

2.1.9. TREATMENT WITH CARBON (16/70), (OENO 3/02) 13

2.1.10. TREATMENT WITH SILICON DIOXIDE (1/91) 13

2.1.14. FLOTATION (OENO 2/99) 13

2.1.15. TREATMENT WITH POTASSIUM CASEINATE (OENO 4/04) 14

2.1.16. TREATMENT WITH CASEIN (OENO 5/04) 14

2.1.17. FINING USING PROTEINS OF PLANT ORIGIN (OENO 7/04) 14

2.1.18. USE OF ENZYMES FOR IMPROVING THE FILTERABILITY (OENO 14/04, OENO 499-2013) 15

2.1.19. USE OF ENZYMES FOR THE RELEASE OF FLAVOURING SUBSTANCES (OENO 16/04, OENO 498-2013) 15

2.1.20. ADSORBANT COPOLYMER TREATMENT PVI/PVP (OENO 1/07, OENO 262-2014) 15

2.1.21. TREATMENT WITH D,L-TARTARIC ACID (OENO 3/08) 16

2.1.22. FINING USING CHITOSAN (OIV-OENO 336A-2009) 16

2.1.23. FINING USING CHITIN-GLUCAN (OIV-OENO 336B-2009) 17

2.1.24. FINING USING YEAST PROTEIN EXTRACTS (OENO 416-2011) 17

2.2.3. PRESERVATION BY ADDITION OF CARBON DIOXIDE TO MUST OR CARBONATION OF MUST (16/70) 17

2.2.4. PASTEURISATION (5/88) 18

2.2.5. PROTECTION UNDER INERT ATMOSPHERE (16/70) 18

2.2.6. LYSOZYME TREATMENT (OENO 6/97) 18

2.2.7. TREATMENT WITH ASCORBIC ACID (OENO 11/01) 19

2.2.9. TREATMENT USING INACTIVATED YEASTS WITH GUARANTEED GLUTATHIONE LEVELS (OIV-OENO 532/2017) 19

2.3.1. INOCULATION WITH YEASTS (16/70, ECO 3/03) (OENO 546/2016) 20

2.3.2. FERMENTATION ACTIVATORS (OENO 7/97; 14/05) 20

2.3.3. TREATMENT WITH THIAMIN (6/76) 21

2.3.4. TREATMENT WITH YEAST GHOSTS (5/88) 21

2.3.9. WARM POST-FERMENTATION MACERATION OF RED GRAPES CALLED WARM FINAL MACERATION (OENO 13/05) 21

3.1.1.1. CHEMICAL ACIDIFICATION (OENO 4/99, OENO 14/01) 22

3.1.1.4. ACIDIFICATION BY ELECTROMEMBRANE TREATMENT (BIPOLAR MEMBRANE ELECTRODIALYSIS) (OENO 361/2010) 22

3.1.1.5. ACIDIFICATION BY CATION EXCHANGER TREATMENT (OENO 443-2012) 23

3.1.2. DE-ACIDIFICATION (6/79) 23

3.1.2.2. CHEMICAL DE-ACIDIFICATION (6/79) 24

3.1.2.3. MICROBIOLOGICAL DE-ACIDIFICATION BY LACTIC ACID BACTERIA (4/80) 25

3.1.2.4. DE-ACIDIFICATION USING AN ELECTROMEMBRANE PROCESS (OENO 484-2012) 25

3.2.1. FINING (OENO 7/99), (OENO 6/04), (OENO 9/04) (OIV-OENO 339A-2009), (OIV-OENO 339B-2009, OENO 417-2011) 26

3.2.3. RACKING (16/70), (OENO 6/02) 27

3.2.4. TREATMENT WITH SILICON DIOXIDE (1/91) 28

3.2.6. TANNIN ADDITION (16/70) 28

3.2.7. FINING USING PROTEINS OF PLANT ORIGIN (OENO 8/04) 28

3.2.8. USE OF ENZYMES FOR IMPROVING FILTERABILITY OF WINES (OENO 15/04, OENO 498-2013) 29

3.2.9. USE OF ENZYMES FOR THE RELEASE OF FLAVOURING COMPOUNDS FROM GLYCOSYLATED PRECURSORS (OENO 17/04, OENO 498-2013) 29

3.2.10. USE OF ENZYMES FOR IMPROVING THE SOLUBILISATION OF YEAST COMPOUNDS (OENO 18/04) 30

3.2.11. USE OF ENZYMES FOR THE CLARIFICATION OF WINES (OENO 12/04, OENO 498-2013) 30

3.2.12. FINING USING CHITOSAN (OIV-OENO 337A-2009) 30

3.2.13. FINING USING CHITIN-GLUCAN (OIV-OENO 337B-2009) 31

3.2.14. FINING USING YEAST PROTEIN EXTRACTS (OENO 417-2011) 31

3.2.15. USE OF FILTER PLATES CONTAINING ZEOLITES Y-FAUJASITE TO ADSORB HALOANISOLES (OENO 444-2016) 32

3.3.1. REMOVAL OF IRON (16/70) 32

3.3.3. TARTRATE STABILISATION BY TREATMENT WITH CATION EXCHANGERS (OENO 1/93, OENO 447-2011) 32

3.3.4. COLD STABILISATION TREATMENT (5/88), (OENO 2/04) 33

3.3.5. TREATMENT WITH BENTONITES (16/70) 33

3.3.6. TREATMENT WITH GUM ARABIC (12/72) 33

3.3.7. TREATMENT WITH METATARTARIC ACID (16/70) 34

3.3.8. TREATMENT WITH CITRIC ACID (16/70) 34

3.3.12. CALCIUM TARTRATE TREATMENT (OENO 8/97) 34

3.3.13. TREATMENT OF WINES WITH YEAST MANNOPROTEINS (OENO 4/01; 15/05) 35

3.3.14. TREATMENT WITH CELLULOSE GUMS (CARBOXYMETHYLCELLULOSE) (OENO 2/08) 35

3.3.15. TREATMENT WITH POTASSIUM POLYASPARTATE (OENO 543/2016) 35

3.4.3. PASTEURISATION (5/88) 36

3.4.3.1. BULK PASTEURISATION (1/90) 36

3.4.4. SULPHITING (OENO 7/03) 37

3.4.5. TREATMENT WITH SORBIC ACID (5/88) 37

3.4.7. TREATMENT WITH ASCORBIC ACID (OENO 12/01) 38

3.4.9. TREATMENT WITH POLYVINYLPOLYPYRROLIDONE (PVPP) (5/87) 38

3.4.11. TREATMENT OF WINES WITH UREASE (OENO 2/95) 39

3.4.12. LYSOZYME TREATMENT (OENO 10/97) 39

3.4.13. TREATMENT WITH DIMETHYL DICARBONATE (DMDC) (OENO 5/01, OENO 421-2011) 39

3.4.14. ADSORBANT COPOLYMER TREATMENT (PVI/PVP) (OENO 2/07, OENO 262-2014) 40

3.4.15. TREATMENT WITH D,L-TARTARIC ACID (OENO 4/08) 40

3.4.16. TREATMENT USING CHITOSAN (OIV-OENO 338A/2009) 41

3.4.17. TREATMENT USING CHITIN-GLUCAN (OIV-OENO 338B/2009) 41

3.4.20. USE OF SELECTIVE VEGETAL FIBRES (OENO 582-2017) 42

3.4.21. MALOLACTIC FERMENTATION ACTIVATORS (OIV-OENO 531-2015) 42

3.5.5. OXYGENATION (545B/2016) 42

3.5.8. TREATMENT WITH COPPER SULPHATE (2/89) 43

3.5.9. CARBON TREATMENT OF SLIGHTLY COLOURED WINE (16/70) 44

3.5.14. TREATMENT WITH COPPER CITRATE (OENO 1/08) 44

3.5.17. MANAGEMENT OF DISSOLVED GAS IN WINE USING MEMBRANE CONTACTORS (OENO 499-2013) 45

4.1.7. PROMOTING SECONDARY FERMENTATION BY THE USE OF NUTRITIVE SALTS AND OF YEAST GROWTH FACTORS (OENO 7/95) 45

4.1.8. TIRAGE (3/81) 46

4.1.10. TRANSVASAGE (OENO 7/02) 46

4.3. LIQUEUR WINE (ECO 2/2007) 47

4.3.2. TIRAGE IN A CLOSED TANK (3/81) 47

1.7. CARBONIC MACERATION (16/70)

Definition:

Process in which whole grapes are placed for a few days in a closed tank whose atmosphere comprises carbon dioxide. This gas results either from an external source, or from the respiration of grapes and the fermentation of a part of the crushed berries, or from both.

Objective:

Production of red wine or rosé which is more supple, less acidic, fresher and with a better expression of varietal aromas.

Prescriptions:

(a) A device for venting the gas formed should be provided so that the internal pressure does not exceed atmospheric pressure.

(b) The grapes, once removed from the tank, are crushed and pressed, and the separated must is fermented in the absence of solid matter.

1.8. MACERATION AFTER HEATING THE HARVESTED GRAPES (16/70)

Definition:

Process of heating whole, crushed or de-stemmed grapes, before the start of fermentation, to temperatures chosen according to the desired goal, and maintaining them at these temperatures for a certain period of time.

Objectives:

(a) More rapid and more complete extraction of colour and other substances contained in skins.

(b) Prevention of enzymatic processes.

Prescriptions:

(a) The must may ferment either in contact with or in the absence of solids.

(b) The process must not lead either to a concentration, or to a dilution. Consequently: — excess heating is to be avoided, — heating by injection of steam is forbidden.

1.11. TREATMENT WITH ASCORBIC ACID (OENO 10/01)

Classification:

Ascorbic acid: additive

Erythorbic acid: additive

Definition:

Addition of ascorbic acid to grapes.

Objective:

Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.

Prescriptions:

(a) It is recommended to add ascorbic acid before the grape’s crushing.

(b) The dose used must not exceed 250 mg/kg.

(c) It is advisable to use ascorbic acid with sulfur dioxide.

(d) The ascorbic acid must comply with the prescriptions of the International Oenological Codex.

1.12. SULFITING (OENO 3/04)

Classification:

Sulphur dioxide: additive

Ammonium hydrogen sulphite: additive

Potassium anhydrous sulphite: additive

Definition:

Addition of solution of sulphur dioxide, or potassium hydrogen sulphite, potassium anhydrous sulphite, ammonium sulphite or ammonium hydrogen sulphite to grapes.

Objectives:

Obtain microbiological control of grapes by limiting and/or preventing the propagation of yeasts and bacteria and technologically undesirable microorganisms.

Implement an antioxidant.

Prescriptions:

(a) The addition of sulphur dioxide prior to alcoholic fermentation should be limited as much as possible because the combining with acetaldehyde will render the solution with no antiseptic or antioxidant effects in resulting wine.

(b) The total sulphur dioxide contents when marketed must at least comply with the limits set by Annex C of the Compendium of International Methods of Analysis of wine and musts.

(c) The products used must comply with the prescriptions of the International Oenological Codex.

2.1.1. OXYGENATION (OENO 545A/2016)

Classification:

Oxygen: processing aid

Definition:

Addition of oxygen or air to must.

Objectives:

(a) To accelerate the oxidation process in musts in white or rosé winemaking with the aim of provoking browning reactions in phenolic compounds, which are formed by polymerisation, then precipitate and are removed during clarification of musts, to improve the stability of wines in relation to oxidation. This practice, which provides for the addition of high levels of oxygen to musts, equivalent to several saturations, is called ‘hyperoxygenation’.

(b) To contribute to the reduction of aromas compounds related to vegetal sensory character and the disappearance of reductive aromas.

(c) To ensure alcoholic fermentation occurs smoothly and to avoid stuck fermentations.

Prescriptions:

(a) In the case of reduction of the level of phenolic compounds involved in browning phenomena, oxygen should be added before clarification of must.

(b) In the case of management of fermentation kinetics, the addition of oxygen at the recommended dose of 5-10 mg/l is sufficient provided that this is carried out at the end of the yeast growth phase, namely after the reduction of the sugar concentration of the must by around 50 g/l.

(c) The aim of oxygenation should not be a reduction in sulphite of musts containing excess sulphur dioxide.

2.1.2. SULPHITING (5/87)

Classification:

Sulphur dioxide: additive

Ammonium hydrogen sulphite: additive

Potassium anhydrous sulphite: additive

Definition:

Addition to crushed grapes or to must of gaseous sulphur dioxide, aqueous sulphur dioxide solution, or potassium disulphite (2), ammonium sulphite or ammonium disulphite.

Objectives:

(a) Put into action: — an antiseptic against problems due to the growth of microorganisms, — an antioxidant, — a selective factor for yeasts, — a product facilitating settling, — a product favouring the extraction of anthocyanins.

(b) Regulate and control the fermentation.

(c) Produce preserved musts.

Prescriptions:

(a) Sulphiting should take place during crushing or immediately after.

(b) Distribute the product evenly in the crushed grapes or the must.

(c) Ammonium sulphite and disulphite also introduce in the must ammonium ions that constitute growth activators for yeasts (see Activation of alcoholic fermentation).

(d) Products used shall comply with the prescriptions of the International Oenological Codex.

2.1.3.1.1. CHEMICAL ACIDIFICATION (OENO 3/99, OENO 13/01)

Definition:

Increasing the titration acidity and the actual acidity (decreasing pH) by adding organic acids.

Objectives:

(a) Produce balanced wines from the gustatory point of view.

(b) Favour a good biological evolution and good maturation of wine.

(c) Remedy insufficient natural acidity caused by: — climatic conditions in the viticulture region, or — oenological practices which lead to a decrease in natural acidity.

Prescriptions:

(a) Lactic acids, L(-) or DL malic acid and L(+) tartaric acid are the only acids that can be used.

(b) The addition of acids should not be done to conceal fraud.

(c) The addition of mineral acids is forbidden.

(d) Chemical acidification and chemical de-acidification are mutually exclusive.

(e) The acids used must conform to the International Oenological Codex standards.

(f) Acids can be only be added to musts under condition that the initial acidity content is not raised by more than 54 meq/l (i.e. 4 g/l expressed in tartaric acid). When must and wine are acidified, the net cumulative increase must not exceed 54 meq/l (or 4 g/l expressed in tartaric acid).

2.1.3.1.1.1. CALCIUM SULFATE (OENO 583/2017)

Classification:

Calcium sulphate: additive

Definition:

Addition of calcium sulphate (CaSO4.2H20) to the must prior to fermentation in combination with tartaric acid for the elaboration of liqueur wines.

Objectives:

(a) Produce balanced liqueur wines from the gustatory point of view.

(b) Favour a good biological evolution and good storage of liqueur wine.

(c) Remedy insufficient natural acidity of liqueur wines caused by: — climatic conditions in the viticulture region, — oenological practices which lead to a decrease in natural acidity.

Prescriptions:

(a) The use of calcium sulphate is used in combination with lower tartaric acid level.

(b) It is suggested to make laboratory preliminary tests to calculate the doses of calcium sulphate and tartaric acid needed to reduce the pH required.

(c) The dose must not exceed 2 g/l of calcium sulphate because it allows to reach the adequate pH 3,2 in the winemaking of these musts and to obtain equilibrated wines even in years of adverse weather conditions.

(d) The residual level of sulphates in wines must not exceed the OIV limit.

(e) The practice should not be done to conceal fraud.

(f) Chemical acidification and chemical de-acidification are mutually exclusive.

(g) Calcium sulphate used must comply with the prescription of the International Oenological Codex standards.

2.1.3.1.3. ACIDIFICATION BY ELECTROMEMBRANE TREATMENT (BIPOLAR MEMBRANE ELECTRODIALYSIS) (OENO 360/2010)

Definition:

Physical ionic must extraction method under action of electric field using permeable cation membranes and bipolar membrane giving rise to increased titratable acidity and actual acidity (decrease in pH).

Objectives:

(a) Increase titration acidity and actual acidity (decrease in pH).

(b) Promote good biological characteristics and favour good vinification.

(c) Favour good maturation of wine.

(d) Remedy insufficient natural acidity caused by: — climatic conditions in the viticulture region, or — oenological practices which lead to a decrease in natural acidity.

Prescriptions:

(a) See the general sheet on separative techniques used in the treatment of musts and wines (3) and the sheet concerning the use of membrane techniques applied to musts (4).

(b) Acidification by electro-membrane treatment should not be done to conceal fraud.

(c) Cationic membranes shall be made in such a way as to only enable them to be adapted to the extraction of cations only and in particular cations K+.

(d) Bipolar membranes are impermeable to anions and cations of musts.

(e) Acidification by bipolar electrodialysis must only be carried out provided that initial must acidity is not increased more than 54 meq/l (that being 4 g/l expressed in tartaric acid). When musts and wine are acidified, the net accumulated increase must not be over 54 meq/l (that being 4 g/l expressed in tartaric acid).

(f) The implementation of the process will be under the responsibility of an oenologist or a qualified technician.

(g) The membranes shall comply with the prescriptions of the International Oenological Codex.

2.1.3.1.4. ACIDIFICATION BY CATION EXCHANGER TREATMENT (OENO 442/2012)

Definition:

Physical partial extraction of cations of the musts to increase titration acidity and actual acidity (decrease in pH) through a cation exchanger.

Objectives:

(a) Increase titration acidity and actual acidity (decrease in pH).

(b) Produce balanced wines from a sensory point of view.

(c) Promote good biological characteristics and good keeping quality of the wine.

Prescriptions:

(a) The treatment will be performed using cation exchange resins regenerated in the acid cycle.

(b) The treatment must be limited to the elimination of excess cations.

(c) To avoid the production of fractions of must, the treatment will be performed continuously, with in-line incorporation of the treated must into the original must.

(d) As an alternative, the resin could be directly introduced into the tank of must, in the quantities required, then separated by all appropriate technical methods.

(e) The acidification must be carried under condition that the initial acidity is not raised by more than 54 meq/l. When must and wine are acidified, the cumulative net increase must not exceed 54 meq/l.

(f) All operations will be placed under the responsibility of an oenologist or qualified technician.

(g) The resins shall comply with the prescriptions of the International Oenological Codex.

2.1.3.2.2. CHEMICAL DE-ACIDIFICATION (6/79)

Definition:

Decrease of the acidity and the actual acidity (increase of the pH) by addition of neutral potassium tartrate, potassium hydrogen carbonate or calcium carbonate containing possibly small quantities of the calcium double salt of L(+) tartaric and L(-) malic acids.

Objectives:

(b) To favour biological de-acidification.

Prescriptions:

(a) The wine produced from a de-acidified must shall contain at least 1 g/l tartaric acid.

(b) The process of the formation of the double salt (neutral calcium salts of tartaric and malic acids) should be applied in the case of musts very rich in malic acid for which precipitation of the tartaric acid alone does not provide a satisfactory reduction of the titratable acidity.

(c) The aim of chemical de-acidification shall not be to conceal fraud.

(d) Chemical de-acidification and chemical acidification are mutually exclusive.

(e) The products added shall comply with the prescriptions of the International Oenological Codex.

2.1.3.2.4. DE-ACIDIFICATION USING AN ELECTROMEMBRANE PROCESS (OENO 483-2012)

Definition:

Physical method of ionic extraction from the must under the action of an electric field using permeable membranes with anions on the one part and bipolar membranes on the other. The combination of permeable membranes with anions and bipolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH).

Objectives:

(a) Correct excess natural acidity caused by climate conditions in the wine region by reducing titratable acidity and actual acidity (increase in the pH).

(b) Develop balanced wines in terms of taste.

(c) Promote a smooth wine maturing operation.

Prescriptions:

(a) Refer to the general file on separative techniques used in the processing of musts and wines (6) and the file on the application of membrane techniques to musts (7).

(b) De-acidification using an electromembrane process should not be intended to hide a fault.

(c) The anionic membranes must be composed in such a way that they only allow the extraction of anions and in particular the organic acids from the must.

(d) The bipolar membranes are impermeable to anions and cations in the must.

(e) The wine from a de-acidified must should contain at least 1g/l of tartaric acid.

(f) De-acidification by membrane process and acidification are mutually exclusive.

(g) An oenologist or qualified technician will be responsible for implementing the process.

(h) The membranes used must comply with the prescriptions contained in the ‘International Oenological Code x’.

2.1.3.2.5. TREATMENT WITH POTASSIUM CARBONATE (OENO 580-2017)

Classification:

Processing aids

Definition:

Decrease of the acidity and the actual acidity (increase of the pH) by addition of neutral potassium tartrate, potassium hydrogen carbonate, potassium carbonate or calcium carbonate containing possibly small quantities of the calcium double salt of L(+) tartaric and L(-) malic acids.

Objectives:

(b) For de-acidification of must.

Prescriptions:

(a) The wine produced from a de-acidified must should contain at least 1 g/l tartaric acid for wine quality reasons.

(b) The process of the formation of the double salt (neutral calcium salts of tartaric and malic acids) should be applied in the case of musts very rich in malic acid for which precipitation of the tartaric acid alone does not provide a satisfactory reduction of the titratable acidity.

(c) The aim of chemical de-acidification shall not be to conceal fraud.

(d) Chemical de-acidification and chemical acidification are mutually exclusive.

(e) The products added shall comply with the prescriptions of the International Oenological Codex.

2.1.4. USE OF ENZYMES FOR THE CLARIFICATION (OENO 11/04, OENO 498-2013)

Classification:

Arabinanases: processing aid

Cellulases: processing aid

Galactanases: processing aid

Pectin lyases: processing aid

Pectinemethylesterase: processing aid

Polygalacturonases: processing aid

Hemicellulases: processing aid

Definition:

Addition to must of enzymatic preparations containing activities catalysing the degradation of grape macromolecules which went into the must during the juice extraction operations, as well as beta-glucans produced by the fungus Botrytis cinerea.

Enzyme activities involved in the clarification of musts notably include polygalacturonases, pectin lyases, pectinmethylesterases, and to a lesser extent arabinanases, galactanases, rhamnogalacturonases, cellulases and hemicellulases as well as β-glucanases if the musts come from botrytised grapes.

Objective:

To facilitate the clarification of musts.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

2.1.6. GELATIN TREATMENT (OENO 5/97)

Definition:

Addition of gelatin to the must.

Objectives:

(a) Reduction of polyphenolic compounds in the must, in order to decrease must astringency before fermentation.

(b) Reduction of the particles which are insoluble in the must.

Prescription:

This gelatin must conform to the prescriptions of the International oenological codex.

2.1.7. TANNIN ADDITION (16/70)

Definition:

Addition of tannin to must.

Objectives:

(a) To facilitate the clarification of new wines by partial precipitation of excess proteinaceous matter.

(b) To facilitate the fining of wines.

Prescription:

The tannins used shall comply with the prescriptions of the International Oenological Codex.

2.1.8. TREATMENT WITH BENTONITES (16/70)

Classification:

Bentonites: processing aid

Definition:

Addition of bentonites to must.

Objective:

Preventive treatment for protein and copper hazes.

Prescription:

The substances used shall comply with the prescriptions of the International Oenological Codex.

2.1.9. TREATMENT WITH CARBON (16/70), (OENO 3/02)

Classification:

Oenological carbon: processing aid

Definition:

Addition of carbon to musts.

Objectives:

(a) To correct organoleptic characteristics of wine coming from musts affected by fungi such as grey rot or oïdium.

(b) To eliminate possible contaminants.

(c) To correct the colour of: — white musts derived from the white juice of red grapes, — very yellow musts derived from white grape varieties, — oxidised musts.

Prescriptions:

(a) The quantity of dry carbon used shall be less than 100 g/hl of must.

(b) The carbon added shall comply with the prescriptions of the International Oenological Codex.

2.1.10. TREATMENT WITH SILICON DIOXIDE (1/91)

Definition:

Addition to must of a colloidal solution of silicon dioxide coupled with the addition of a gelatin solution.

Objective:

To achieve the flocculation of the gelatin with a view to clarification.

Prescriptions:

(a) The product is added to the must.

(b) Preliminary tests are necessary to determine optimal doses of colloidal silicon dioxide and of gelatin.

(c) The products added shall comply with the prescriptions of the International Oenological Codex.

2.1.14. FLOTATION (OENO 2/99)

Definition:

An operation consisting of injecting gas into a must in such a way as to cause particles or microorganisms to rise to its surface.

Objectives:

(a) Obtain rapid clarification with or without adding clarifying agents.

(b) Reduce the indigenous population of microorganisms prior to alcoholic fermentation for the subsequent use of selected yeasts.

(c) Continuously clarify in order to regularise the quantity of items to eliminate.

(d) And possibly, enhance oxygenation during clarification.

Prescriptions:

Clarification can be done:

(a) protected from air by using nitrogen or carbon dioxide, or by aerating to encourage the oxidation of oxidable compounds and render the colour of the wine more stable by aeration;

(b) at ambient temperature, after chilling or by using continuous systems which allow real-time control of clarifying agents and clarification speed;

(c) or in a static manner using appropriate containers.

(d) The products used must conform to the International Oenological Codex standards.

2.1.15. TREATMENT WITH POTASSIUM CASEINATE (OENO 4/04)

Classification:

Potassium caseinate: processing aid

Definition:

Addition of potassium caseinate to musts in the form of a colloidal suspension or in association with other fining agents.

Objective:

Eliminate oxidised polyphenolic compounds or those compounds likely to oxidise.

Prescription:

Potassium caseinate must comply with prescriptions of the International Oenological Codex.

2.1.16. TREATMENT WITH CASEIN (OENO 5/04)

Classification:

Casein (calcium caseinate): processing aid

Definition:

Addition of casein to musts in the form of a colloidal suspension or in association with other fining products.

Objective:

Elimination of polyphenolic compounds or those susceptible to oxidation.

Prescription:

The casein used must comply with the prescriptions of the International Oenological Codex.

2.1.17. FINING USING PROTEINS OF PLANT ORIGIN (OENO 7/04)

Objective:

Use of protein matter of plant origin for the fining of musts in order to improve their clarity, stability and taste.

Prescriptions:

(a) The dose to be used is determined after a preliminary test trial. The maximum usage dose should be less than 50 g/hl. The dose retained corresponds to the sample which produces the sought after clarity and gives a better result for tasting.

(b) Protein matter of plant origin can be used with other admitted products such as tannins, bentonite, silica gel.

(c) Protein matter of plant origin must comply with the prescriptions of the International Oenological Codex.

2.1.18. USE OF ENZYMES FOR IMPROVING THE FILTERABILITY (OENO 14/04, OENO 499-2013)

Classification:

Arabinanases: processing aid

Cellulases: processing aid

Galactanases: processing aid

Pectin lyases: processing aid

Pectinemethylesterase: processing aid

Polygalacturonases: processing aid

Hemicellulases: processing aid

Definition:

Addition to must of enzymatic preparations containing activities catalysing the degradation of plugging macromolecules of grapes which went into the must during the juice extraction operations.

Enzyme activities involved in improving the filterability of musts notably include polygalacturonases, pectin lyases, pectinmethylesterases, and to a lesser extent arabinanases, galactanases, rhamnogalacturonases, cellulases, hemicellulases, as well as β-glucanases if the musts come from botrytised grapes.

Objective:

To improve the filterability of musts by specific hydrolysis of colloids.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

2.1.19. USE OF ENZYMES FOR THE RELEASE OF FLAVOURING SUBSTANCES (OENO 16/04, OENO 498-2013)

Classification:

Glycosidases: processing aid

Glucosidases: processing aid

Definition:

Addition to must of enzymatic preparations containing activities catalysing the hydrolysis of the saccharide portion of the glycosylated aromatic substances (flavour precursors) of the grape, such as glycosylated terpenes.

Enzyme activities involved in the release of flavouring substances are glycosidases and glucosidases. Depending on the degree of inhibition by glucose, these enzymes may become active only after the fermentation has concluded.

Objective:

To enhance the aromatic potential of the must.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

2.1.20. ADSORBANT COPOLYMER TREATMENT PVI/PVP (OENO 1/07, OENO 262-2014)

Definition:

The addition of polyvinylimidazole — polyvinylpyrrolidone copolymers (PVI/PVP) in order to reduce copper, iron and heavy metal contents.

Objectives:

(a) To prevent defects caused by too high metal contents (for example ferric casse).

(b) To reduce undesirable high concentration of metals due to: — must contaminated by metal cations (for example by residues from phytosanitary products containing copper), — metal cation contamination during must treatment from winemaking equipment.

Prescriptions:

(a) The amount used should be less than 500 mg/l.

(b) When musts and wine are treated with PVI/PVP copolymers, the accumulated dosage should be less than 500 mg/l.

(c) The copolymers should be eliminated by filtration no later than two days after the addition taking into account the precautionary principle. In the case of cloudy musts, the copolymer must be added no earlier than a maximum of two days before filtration.

(d) The adsorbant copolymers used should comply with the prescriptions of the International Oenological Codex and in particular monomers limits.

(e) The implementation of the procedure shall be placed under the responsibility of an oenologist or a specialised technician.

2.1.21. TREATMENT WITH D,L-TARTARIC ACID (OENO 3/08)

Classification:

D,L-tartaric acid: processing aid

Definition:

Addition of D,L-tartaric acid or the potassium-salts of D,L-tartaric acid in must.

Objective:

Reduction of excessive levels of calcium.

Prescriptions:

(a) The treatment yields particularly insoluble salts. The use of D,L-tartaric acid is subject to certain regulations.

(b) The treatment will be placed under the responsibility of an oenologist or a specialist technician.

(c) The products added shall comply with the prescriptions of the International Oenological Codex.

2.1.22. FINING USING CHITOSAN (OIV-OENO 336A-2009)

Definition:

Addition of chitosan of fungal origin for the purpose of fining musts

Objectives:

(a) To facilitate settling and clarification.

(b) To carry out a treatment to prevent protein haze.

Prescriptions:

(a) The doses to be used are determined after preliminary testing. The recommended dose used should be less than or equal to 100 g/hl.

(b) Chitosan must comply with the requirements of the International Oenological Codex.

2.1.23. FINING USING CHITIN-GLUCAN (OIV-OENO 336B-2009)

Definition:

Addition of chitin-glucan of fungal origin for the purpose of fining musts

Objectives:

(a) To facilitate settling and clarification.

(b) To carry out a treatment to prevent protein haze.

Prescriptions:

(a) The doses to be used are determined after preliminary testing. The recommended dose used should be less than or equal to 100 g/hl.

(b) Chitin-glucan complex must comply with the requirements of the International Oenological Codex.

2.1.24. FINING USING YEAST PROTEIN EXTRACTS (OENO 416-2011)

Classification:

Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining musts.

Objectives:

(a) Facilitate racking of musts.

(b) Reduce turbidity of musts by precipitating suspended particles.

(c) Reduce quantity of tannin.

(d) Improve filtrability of wine derived from fined musts.

Prescriptions:

(a) The doses used are determined beforehand by laboratory trials (fining point).

(b) Maximum dose to be used, determined by a test of efficiency in laboratory must not exceed 30 g/hl.

(c) The yeast protein extracts can be used alone or associated with other authorised fining products.

(d) The deposits from the fining of musts are eliminated from the musts by physical processes.

(e) The yeast protein extracts must comply with the prescriptions of the International Oenological Codex.

2.2.3. PRESERVATION BY ADDITION OF CARBON DIOXIDE TO MUST OR CARBONATION OF MUST (16/70)

Definition:

Addition of carbon dioxide under pressure to must, so as to hinder its fermentation.

Objectives:

(a) Preservation of must destined for the manufacture of juice.

(b) Slowing or stopping fermentation without other intervention.

Prescription:

The gas used shall comply with the prescriptions of the International Oenological Codex.

2.2.4. PASTEURISATION (5/88)

Definition:

Heating must to a specified temperature for a given time.

Objectives:

(a) To inhibit the activity of microorganisms present in the must at the moment of treatment.

(b) To inactivate enzymes present in the must.

Prescriptions:

(a) Pasteurisation is performed in bulk by passing the must through a heat exchanger followed by rapid cooling.

(b) The increase in temperature and the techniques used shall cause no alteration in the appearance, colour, odour or taste of the must.

2.2.5. PROTECTION UNDER INERT ATMOSPHERE (16/70)

Classification:

Nitrogen: processing aid

Argon: processing aid

Definition:

Operation consistent with creating an inert atmosphere using nitrogen, carbon dioxide and/or argon.

Objective:

To keep the must protected from air to avoid oxidation and the growth of aerobic organisms.

Prescription:

The nitrogen, carbon dioxide and argon shall comply with the prescriptions of the International Oenological Codex.

2.2.6. LYSOZYME TREATMENT (OENO 6/97)

Definition:

Addition of lysozyme to the must.

Objectives:

(a) Control of the growth and activity of the bacteria responsible for malolactic fermentation of the must.

(b) Reduction of the rate of sulphur dioxide.

Prescriptions:

(a) According to experiments, the maximum dose of 500 mg/l appears to be sufficient to control the growth and the activity of the bacteria responsible for malolactic fermentation during alcoholic fermentation.

(b) Lysozyme cannot totally substitute itself to SO2 which possesses antioxidant properties. A SO2 + lysozyme association provides more stable wines.

(c) When must and wine are treated with lysozyme, the accumulated dose must not exceed 500 mg/l.

(d) The product must conform to the prescriptions of the International oenological codex.

2.2.7. TREATMENT WITH ASCORBIC ACID (OENO 11/01)

Classification:

Ascorbic acid: additive

Erythorbic acid: additive

Definition:

Addition of ascorbic acid to must.

Objectives:

(a) Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.

(b) Limit the formation of ethanal during alcoholic fermentation, through the combination with sulphur dioxide.

(c) Limit the formation of hydrogen sulphide and volatile thiols of fermentation origin.

Prescriptions:

(a) It is recommended to add ascorbic acid immediately after the grape’s crushing.

(b) The dose used, cumulated if necessary, with that used on the grapes, shall not exceed 250 mg/l.

(c) It is advisable to use ascorbic acid with sulphur dioxide.

(d) The ascorbic acid shall comply with the prescriptions of the International Oneological Codex.

2.2.9. TREATMENT USING INACTIVATED YEASTS WITH GUARANTEED GLUTATHIONE LEVELS (OIV-OENO 532/2017)

Classification (9):

Definition:

Addition of inactivated yeasts whose cells have guaranteed reduced-glutathione levels.

Objectives:

(a) To limit the oxidation of certain varietal aromatic compounds revealed by the metabolism of yeasts (particularly thiols).

(b) To promote yeast metabolism through the provision of naturally-occurring nutritional compounds.

Prescriptions:

(a) The addition of inactivated yeasts with guaranteed glutathione levels at the start or during the alcoholic fermentation is recommended, ensuring that the assimilable nitrogen level is sufficient to avoid the use of glutathione by the fermentative yeasts.

(b) The dose of glutathione used, whether supplied directly or via yeasts with guaranteed glutathione levels, should not exceed 20 mg/l, in order to avoid any risk of reduction and the emergence of a yeast taste.

(c) The inactivated yeasts with guaranteed glutathione levels should contain a reduced form of glutathione; this may be accompanied by the presence of its precursors (cysteine and particularly gamma-glutamylcysteine).

(d) The inactivated yeasts with guaranteed glutathione levels should comply with the prescriptions of the International Oenological Codex.

2.3.1. INOCULATION WITH YEASTS (16/70, ECO 3/03) (OENO 546/2016)

Definition:

Inoculation of a must, before or during its fermentation, with the help of a starter inoculum prepared either from indigenous yeasts or from selected yeasts.

Objectives:

(a) To initiate, regulate and accelerate fermentation, especially in the case of vinifications, which are proceeding too slowly.

(b) To re-activate an interrupted fermentation.

(c) To facilitate the depletion of glucose and fructose.

(d) To change the wine acidity by synthesis or breakdown of organic acids.

(e) To produce less volatile acidity, especially in the case of musts with high sugar levels.

(f) To impact on the wine’s sensorial properties (aromas, mouthfeel).

Prescriptions:

(a) Use the yeast or mixture of yeasts appropriate for the objective pursued.

(b) In the case of non-Saccharomyces, the addition occurs before or at the same time as for the Saccharomyces.

(c) The commercial starters added may be pure cultures or blends of Saccharomyces strains and non-Saccharomyces strains.

(d) Where active, selected yeasts (Saccharomyces and non-Saccharomyces) are used, these shall comply with the prescriptions of the International Oenological Codex.

2.3.2. FERMENTATION ACTIVATORS (OENO 7/97; 14/05)

Classification:

Yeast autolysates: processing aid

Microcrystalline Cellulose: processing aid

Cellulose: processing aid

Inactivated yeasts: processing aid

Fatty acid mono- and diglycerides: processing aid

Definition:

Addition to the harvest or the must, before or during the alcoholic fermentation, of fermentation activators.

Objective:

Favour the beginning or the completion of alcoholic fermentation:

(a) by enriching the environment with nutritive elements (ammoniacal nitrogen, aminated and peptidic nitrogen) and growth factors (thiamin, long chain fat acids);

(b) in detoxifying the environment by adsorption of yeast inhibitors such as medium chain fatty acids (supporting role of inerted cells, cellulose).

Prescriptions:

(a) The activators can be microcrystalline cellulose, ammoniacal salts, thiamin or products coming from the degradation of yeasts (autolysates, cell skins, inerted cells).

(b) Fermentation activators must conform to the prescription of the International oenological codex.

2.3.3. TREATMENT WITH THIAMIN (6/76)

Classification:

Thiamine hydrochloride: processing aid

Definition:

Addition of thiamine to must.

Objectives:

(a) To accelerate the alcoholic fermentation.

(b) To reduce the formation, during the alcoholic fermentation, of substances capable of combining with sulphur dioxide and also to allow a reduction in the dose.

Prescriptions:

(a) According to experiments conducted to date, a dose of 60 mg/hl proves sufficient.

(b) The product shall comply with the prescriptions of the International Oenological Codex.

2.3.4. TREATMENT WITH YEAST GHOSTS (5/88)

Classification:

Yeast hulls: processing aid

Definition:

Addition to the must, to the fermenting must or to the wine of a preparation of yeast ghosts.

Objectives:

(a) To prevent sticking of the alcoholic fermentation.

(b) To facilitate the completion of slow fermentations.

(c) To treat ‘stuck’ fermentations.

Prescriptions:

(a) Yeast ghosts are added before or at the start of fermentation for objective (a); at the end of the fermentation for objective (b); before the yeast inoculation for objective (c).

(b) The doses used shall not be greater than 40 g/hl.

(c) The yeast ghosts shall comply with the prescriptions of the International Oenological Codex.

2.3.9. WARM POST-FERMENTATION MACERATION OF RED GRAPES CALLED WARM FINAL MACERATION (OENO 13/05)

Definition:

Procedure involving the prolonging of fermentative maceration using a warm post-fermentation maceration.

Objectives:

(a) Complete the release of skin compounds carried out by pre-fermentative and fermentative maceration.

(b) Improve the polyphenolic structure of wine and colour characteristics.

Prescriptions:

(a) Advise against using this technique during harvests with deficiencies in health status.

(b) Ensure that alcoholic fermentation is completely finished.

(c) Protect from oxidative phenomena, notably during the wine heating phase by carbon dioxide.

(d) Bring the temperature of blends of wine to 40 to 45 °C.

(e) Determine length of warm maceration according to grape characteristics and sought after wine type.

(f) Cool blends of wine prior to devatting and pressing.

3.1.1.1. CHEMICAL ACIDIFICATION (OENO 4/99, OENO 14/01)

Definition:

Increasing the titration acidity and the actual acidity (decreasing pH) by adding organic acids.

Objectives:

(a) Produce balanced wines from the gustatory point of view.

(b) Favour a good biological evolution and good maturation of wine.

(c) Remedy insufficient natural acidity caused by: — climatic conditions in the viticulture region, or — oenological practices which lead to a decrease in natural acidity.

Prescriptions:

(a) Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids are the only acids that can be used.

(b) Citric acid content in wine after this procedure should not exceed the limit established in Annex C of the International Collection of Methods for Wine and Must Analysis.

(c) The addition of acids should not be done to conceal fraud.

(d) The addition of mineral acids is forbidden.

(e) Chemical acidification and chemical de-acidification are mutually exclusive.

(f) The acids used must conform to the International Oenological Codex standards.

(g) Acids can be only be added to wine under condition that the initial acidity is not increased by more than 54 meq/l (i.e. 4 g/l expressed as tartaric acid). When musts and wine are acidified, the cumulated dose must not exceed a net cumulative increase of 54 meq/l (or 4 g/l expressed as tartaric acid).

3.1.1.4. ACIDIFICATION BY ELECTROMEMBRANE TREATMENT (BIPOLAR MEMBRANE ELECTRODIALYSIS) (OENO 361/2010)

Definition:

Physical method for ionic extraction in wine under the action of an electric field using membranes permeable only to cations on the one hand, and bipolar membranes on the other hand, and enabling an increase of titratable acidity and actual acidity (decrease of the pH).

Objectives:

(a) Increase of titratable acidity and actual acidity (decrease of the pH).

(b) Obtaining wines with balanced taste characteristics.

(c) Promote a good biological evolution and proper storage of the wine.

(d) Remedy insufficient natural acidity caused by: — climatic conditions in the viticulture region, or — oenological practices which lead to a decrease in natural acidity.

Prescriptions:

(a) See the general sheet pertaining to separative techniques used in the treatment of wines and musts (10) and the sheet pertaining to the use of membrane techniques applied to musts (11).

(b) Acidification by electro-membrane treatment should not be done to conceal fraud.

(c) Cationic membranes shall be made in such a way as to be only adapted to the extraction of cations only and in particular cations K+.

(d) Bipolar membranes are impermeable to anions and to wine cations.

(e) The acidification by bipolar electrodialysis can only be carried out if initial must acidity has not been increased more than 54 meq/l.

(f) When must and wine are acidified, the total increased acidity must not exceed 54 meq/l.

(g) The implementation of the process will be under the responsibility of an oenologist or a qualified technician.

(h) The membranes shall comply with the prescriptions of the International Oenological Codex.

3.1.1.5. ACIDIFICATION BY CATION EXCHANGER TREATMENT (OENO 443-2012)

Definition:

Physical partial extraction of cations from the wine to increase titration acidity and actual acidity (decrease in pH) through cation exchanger

Objectives:

(a) Increase titration acidity and actual acidity (decrease in pH).

(b) Produce wines with good sensory balance.

(c) Promote good biological characteristics and good keeping quality of the wine.

Prescriptions:

(a) The treatment will be performed using cation exchange resins regenerated in the acid cycle.

(b) The treatment must be limited to the elimination of excess cations.

(c) To avoid the production of fractions of wine, the treatment will be performed continuously, with in-line incorporation of the treated wine into the original wine.

(d) As an alternative, the resin could be directly introduced into the tank of must, in the quantities required, then separated by all appropriate technical methods.

(e) The acidification must be carried under condition that the initial acidity is not raised by more than 54 meq/l. When must and wine are acidified, the cumulative net increase must not exceed 54 meq/l.

(f) All operations will be placed under the responsibility of an oenologist or qualified technician.

(g) The resins shall comply with the prescriptions of the International Oenological Codex (12).

3.1.2. DE-ACIDIFICATION (6/79)

Definition:

Reduction of the titratable acidity and the actual acidity (increase of the pH).

Objective:

Production of wines of better sensory balance.

Prescriptions:

The objective can be achieved:

(a) spontaneously, whether by precipitation of the tartaric acid in the form of potassium bitartrate (see Physical de-acidification; Prescriptions (b) (13)), or by degradation of malic acid (see Microbiological de-acidification by lactic bacteria (14));

(b) by blending with less acidic wines (see Blending (15));

(c) by the use of physical procedures (see Physical de-acidification: Prescription (b) and Cold Treatment: Objective (a), and prescriptions corresponding to this objective (a) (16)) and/or physico-chemical procedures (see Treatment with ion exchangers; objective (b) (17));

(d) by the use of chemical procedures (see Chemical de-acidification (18));

(e) by the use of microbiological procedures (see Microbiological De-acidification by lactic acid bacteria).

3.1.2.2. CHEMICAL DE-ACIDIFICATION (6/79)

Classification:

Potassium L(+) tartrate: processing aid

Potassium hydrogen tartrate: processing aid

Calcium carbonate: processing aid

Potassium hydrogen carbonate: processing aid

Definition:

Reduction of the acidity and the actual acidity (increase of the pH) by addition of neutral potassium tartrate, potassium hydrogen carbonate or calcium carbonate possibly containing a small quantity of the calcium double salt of L(+) tartaric and L(-) malic acids.

Objectives:

(a) To produce wines of better sensory balance.

(b) To favour biological de-acidification.

Prescriptions:

(a) The de-acidified wine shall contain at least 1 g/l tartaric acid.

(b) The process of the formation of double salt (neutral calcium salt of tartaric and malic acids) is intended to produce a greater reduction in titratable acidity, when the wine has a high malic acid content and the precipitation of tartaric acid alone does not prove sufficient.

(c) Chemical de-acidification should be performed in such a way that the wines obtained do not lack acidity, taking account of a possible subsequent malolactic fermentation.

(d) The aim of chemical de-acidification shall not be to conceal fraud.

(e) The elimination of excess carbon dioxide can be achieved, if necessary, by flushing with nitrogen.

(f) Chemical acidification and chemical de-acidification are mutually exclusive

(g) The products used shall comply with the prescriptions of the International Oenological Codex.

3.1.2.3. MICROBIOLOGICAL DE-ACIDIFICATION BY LACTIC ACID BACTERIA (4/80)

Definition:

Reduction of the titratable acidity and the actual acidity (increase of the pH) by malolactic fermentation.

Objective:

To produce wines:

(a) See 3.1.2.

(b) Biologically more stable.

Prescriptions:

To achieve the objectives, the microbiological de-acidification by lactic acid bacteria can be performed either in a spontaneous manner or by inoculation of selected strains.

(a) The sulphur dioxide content should be limited, lactic acid bacteria being very sensitive to the presence of this compound.

(b) It is desirable that malolactic fermentation takes place at the end of the alcoholic fermentation, to avoid bacterial degradation of sugars.

(c) The wine in which malolactic fermentation is to occur should be maintained at a temperature of approximately 18 °C.

(d) Where selected cultures of lactic acid bacteria are used, these shall comply with the prescriptions of the International Oenological Codex.

3.1.2.4. DE-ACIDIFICATION USING AN ELECTROMEMBRANE PROCESS (OENO 484-2012)

Definition:

Physical method of ionic extraction from the wine under the action of an electric field using permeable membranes with anions on the one part and bipolar membranes on the other. The combination of permeable membranes with anions and bipolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH).

Objectives:

(a) Correct excess natural acidity caused by climate conditions in the wine region by reducing titratable acidity and actual acidity (increase in the pH).

(b) Develop balanced wines in terms of taste.

Prescriptions:

(a) Refer to the general file on separative techniques used in the processing of musts and wines (19) and the file on the application of membrane techniques to wines (20).

(b) De-acidification using an electromembrane process should not be intended to hide a fault.

(c) The anionic membranes must be placed in such a way that they only allow the extraction of anions and in particular the organic acids from the wine.

(d) The bipolar membranes are impermeable to anions and cations in the wine.

(e) The wine from a de-acidified wine should contain at least 1g/l of tartaric acid.

(f) De-acidification by membrane process and acidification are mutually exclusive.

(g) An oenologist or qualified technician will be responsible for implementing the process.

(h) The membranes used must comply with the prescriptions contained in the ‘International Oenological Code x’.

3.2.1. FINING (OENO 7/99), (OENO 6/04), (OENO 9/04) (OIV-OENO 339A-2009), (OIV-OENO 339B-2009, OENO 417-2011)

Classification:

Alginic acid: processing aid

Chitin-glucan: processing aid

Chitosan: processing aid

Isinglass: processing aid

Kaolin: processing aid

Gelatine: processing aid

Egg (albumin): processing aid

Colloidal silicon dioxide solution: processing aid

Definition:

Clarification of wine by addition of substances that precipitate particles in suspension:

— whether by promoting the natural sedimentation of the former, or

— by coagulating around the particles to be eliminated and by entraining them in sediments.

Objectives:

(a) To complete spontaneous clarification on those occasions when it is unsatisfactory.

(b) To soften red wines by removing from them some of the tannins and polyphenols.

(c) To clarify wines with haze problems, stirred up lees, insoluble coloured matter, etc.

Prescriptions:

(a) For clarifying agents promoting simply the sedimentation of particles, refer to Treatment with bentonites (21).

(b) For the coagulating clarifying agents, only the following products are admissible: gelatin, albumin and white of egg, isinglass, skim milk, casein, alginates, colloidal solution of silicon dioxide, kaolin, potassium caseinate, proteins of plant origin, chitosan, chitin-glucan, yeast protein extracts.

(c) The substances used shall comply with the prescriptions of the International Oenological Codex.

3.2.3. RACKING (16/70), (OENO 6/02)

Classification:

Nitrogen: processing aid

Argon: processing aid

Definition:

Operation involving the transfer of wine from one wine container to another by allowing the separation of solid deposits from the liquid.

Objectives:

(a) Separate wine from the lees, and/or the deposits resulting from the addition of clarifying agents, deposited at the bottom of the container.

(b) Separate the wine from the micro-organisms at the end of the alcoholic and/or malolactic fermentation, or the bacterial or yeast sediment.

(c) Enable the carrying out of all winemaking operations, treatment or transportation of wines.

(d) Enable the tartric stabilisation by cooling and the separation of tartrate crystals (potassium bitartrate and calcium tartrate).

Prescriptions:

Racking can occur:

(a) either in the absence of air to avoid oxidation;

(b) or with aeration to eliminate hydrogen sulfide or to reduce carbon dioxide or to create controlled oxidation;

(c) or at room temperature, or after cooling to avoid possible carbonic gas loss;

(d) or using the law of interconnected vessels, either with pumps or hand containers;

(e) in the case of racking in the absence of air, the container to be filled must be rendered inert with carbon dioxide, nitrogen or with argon. These gases must comply with International Oenological Codex prescriptions.

3.2.4. TREATMENT WITH SILICON DIOXIDE (1/91)

Classification:

Colloidal silicon dioxide solution: processing aid

Definition:

Addition to wine of a colloidal solution (gel) of silicon dioxide coupled with the addition of a gelatin solution or, possibly, with other proteinaceous finings.

Objective:

To achieve the flocculation of the gelatin and possibly other proteinaceous finings, with a view to clarification.

Prescriptions:

(a) The product is added to young white wines and rosés and occasionally to red wines.

(b) Preliminary tests are necessary to determine optimal doses of the colloidal solutions of silicon dioxide and gelatin or possibly, of other proteinaceous finings.

(c) The products shall comply with the prescriptions of the International Oenological Codex.

3.2.6. TANNIN ADDITION (16/70)

Definition:

Addition of tannin to wine.

Objectives:

(a) To facilitate the clarification of new wines by partial precipitation of excess proteinaceous matter.

(b) To facilitate fining.

Prescription:

The tannins used shall comply with the prescriptions of the International Oenological Codex.

3.2.7. FINING USING PROTEINS OF PLANT ORIGIN (OENO 8/04)

Classification:

Protein of plant origin from wheat: processing aid

Protein of plant origin from peas: processing aid

Protein of plant origin from potatoes: processing aid

Objectives:

Use of protein matter of plant origin for the fining of wines in order to improve their clarity, stability and gustatory properties.

Prescriptions:

1. The doses to be used are determined after a preliminary test trial. The maximum usage dose should be less than 50 g/hl. After racking, the wines are analysed (turbidity, colour, absorbance at 280 nm) and tasted. The dose retained corresponds to the sample which clarifies the wine without excess and gives a better result for tasting.

2. Proteins of plant origin can be used with other admitted products such as tannins, bentonite, silica gel.

3. Proteins of plant origin must comply with the prescriptions of the International Oenological Codex.

3.2.8. USE OF ENZYMES FOR IMPROVING FILTERABILITY OF WINES (OENO 15/04, OENO 498-2013)

Classification:

Arabinanases: processing aid

Cellulases: processing aid

Galactanases: processing aid

Pectin lyases: processing aid

Pectinemethylesterase: processing aid

Polygalacturonases: processing aid

Hemicellulases: processing aid

Definition:

Addition to wine of enzymatic preparations containing activities catalysing the degradation of plugging macromolecules of grapes which went into the must and in wine during the vinification process, as well as plugging macromolecules of bacterial or fungal origin.

Enzyme activities involved in improving the filterability of wines notably include arabinanases, galactanases, rhamnogalacturonases, and hemicellulases, and to a lesser extent polygalacturonases, pectin lyases and pectinmethylesterases, as well as β-glucanases if wines come from botrytised grapes or have a high glucans content from yeast cell walls.

Objective:

To improve the filterability of wines by specific hydrolysis of colloids.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

3.2.9. USE OF ENZYMES FOR THE RELEASE OF FLAVOURING COMPOUNDS FROM GLYCOSYLATED PRECURSORS (OENO 17/04, OENO 498-2013)

Classification:

Glycosidases: processing aid

Glucosidases: processing aid

Definition:

Addition to wine of enzymatic preparations containing activities catalysing the hydrolysis of the saccharide portion of the glycosylated aromatic substances (flavour precursors) of grapes which went into the must and the wine during the vinification process.

The enzymatic activities involved in the release of flavouring substances are glycosidases and glucosidases.

Objective:

To enhance the aromatic potential of wine.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

3.2.10. USE OF ENZYMES FOR IMPROVING THE SOLUBILISATION OF YEAST COMPOUNDS (OENO 18/04)

Classification:

Beta-glucanases: processing aid

Definition:

The addition to wine during winemaking on lees of enzymatic preparations notably with β-glucanase activities that catalyse the degradation of yeast cell walls.

Objectives:

(a) To facilitate the release of yeast-soluble constituents into wine.

(b) To improve the colloidal stability of wines.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

3.2.11. USE OF ENZYMES FOR THE CLARIFICATION OF WINES (OENO 12/04, OENO 498-2013)

Classification:

Arabinanases: processing aid

Cellulases: processing aid

Galactanases: processing aid

Pectin lyases: processing aid

Pectinemethylesterase: processing aid

Polygalacturonases: processing aid

Hemicellulases: processing aid

Definition:

Addition to wine of enzymatic preparations containing activities catalysing the degradation of grape macromolecules which went into the must and wine, as well as macromolecules of bacterial or fungal origin.

Enzyme activities involved in the clarification of wines notably include polygalacturonases, pectin lyases, pectinmethylesterases, and to a lesser extent arabinanases, galactanases, rhamnogalacturonases, cellulases and hemicellulases, as well as β- glucanases if wines come from botrytised grapes.

Objective:

To facilitate the clarification of wines.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

3.2.12. FINING USING CHITOSAN (OIV-OENO 337A-2009)

Classification:

Chitosan: processing aid

Definition:

Addition of chitosan of fungal origin for the purpose of fining wines.

Objectives:

(a) To reduce turbidity by precipitating particles in suspension.

(b) To carry out a treatment to prevent protein haze by the partial precipitation of excess proteinaceous matter.

Prescriptions:

(a) The doses to be used are determined after preliminary testing. The maximum dose used must not exceed 100 g/hl.

(b) Sediments are eliminated by physical procedures.

(c) Chitosan of fungal origin may be used alone or together with other admitted products.

(d) Chitosan must comply with the requirements of the International Oenological Codex.

3.2.13. FINING USING CHITIN-GLUCAN (OIV-OENO 337B-2009)

Definition:

Addition of chitin-glucan of fungal origin for the purpose of fining wines.

Objectives:

(a) To reduce turbidity by precipitating particles in suspension.

(b) To carry out a treatment to prevent protein haze by the partial precipitation of excess proteinaceous matter.

Prescriptions:

(a) The doses to be used are determined after preliminary testing. The maximum dose used must not exceed 100 g/hl.

(b) Sediments are eliminated by physical procedures.

(c) Chitin-glucan of fungal origin may be used alone or together with other admitted products.

(d) Chitin-glucan must comply with the requirements of the International Oenological Codex.

3.2.14. FINING USING YEAST PROTEIN EXTRACTS (OENO 417-2011)

Classification:

Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining wines.

Objectives:

(a) Reduce turbidity of wines by precipitating suspended particles.

(b) Preserve chromatic characteristics of wines.

(c) Eliminate excess tannin.

(d) Improve wine filterability.

Prescriptions:

(a) The doses used are determined beforehand by laboratory trials (fining point).

(b) Maximum dose to be used as determined by an efficiency test conducted in laboratory must not exceed 60 g/hl for red wine and 30 g/hl for white and rosé wine.

(c) The yeast protein extracts can be used alone or associated with other authorised fining products.

(d) The deposits from the fining are to be eliminated from wine by physical procedures.

(e) The yeast protein extracts must comply with the prescriptions of the International Oenological Codex.

3.2.15. USE OF FILTER PLATES CONTAINING ZEOLITES Y-FAUJASITE TO ADSORB HALOANISOLES (OENO 444-2016)

Definition:

Treatment using a filter plate containing zeolites Y-faujasite applied during filtration.

Objective:

To reduce the concentration of haloanisoles responsible for off-flavour in wines, below their sensory perception threshold.

Prescriptions:

(a) the treatment should be carried out on clarified wines;

(b) the filter plates should be cleaned and disinfected before filtration;

(c) the application of zeolites Y-faujasite should comply with the prescriptions in the International Oenological Codex.

3.3.1. REMOVAL OF IRON (16/70)

Classification:

Potassium hexacyanoferrate (II): processing aid

Calcium phytate: processing aid

Definition:

Treatment designed to eliminate excess iron in wine.

Objective:

Prevention of iron hazes.

Prescription:

One of the following treatments is used, with or without a combined oxygenation:

— Tannin addition and fining,

— Addition of calcium phytate,

— Use of potassium ferrocyanide,

— Use of iron-removing carbon (not accepted),

— Use of citric acid.

3.3.3. TARTRATE STABILISATION BY TREATMENT WITH CATION EXCHANGERS (OENO 1/93, OENO 447-2011)

Definition:

Operation consisting of passing the wine through a column of polymerised resin that reacts as an insoluble polyelectrolyte whose cations are able to be exchanged with cations of the surrounding medium.

Objective:

To obtain a tartrate-stable wine:

— with respect to potassium hydrogen tartrate,

— with respect to calcium tartrate (and other salts of calcium).

Prescriptions:

(a) The treatment must be limited to the elimination of excess cations. — The wine may be initially cold treated. — Only the minimum fraction of a wine necessary for obtaining stability will be treated with cation exchangers.

(b) The treatment will be performed using cation exchange resins regenerated in the acid cycle.

(c) The whole process will be placed under the responsibility of an oenologist or specialist technician.

(d) The resins shall comply with the prescriptions of the International Oenological Codex and shall not lead to excessive modifications of the physico-chemical composition and sensory characteristics of the wine.

3.3.4. COLD STABILISATION TREATMENT (5/88), (OENO 2/04)

Definition:

Operation that consists of chilling the wine.

Objective:

To promote the crystallisation and precipitation of potassium and calcium tartrates, the precipitation of colloids and also to improve the stability of wine.

Prescription:

The treatment is performed using mechanical refrigeration or natural cold sources, with or without addition of potassium bitartrate crystals followed by the separation by physical techniques of the crystals and colloids precipitated.

3.3.5. TREATMENT WITH BENTONITES (16/70)

Classification:

Bentonites: processing aid

Definition:

Addition of bentonites to wine.

Objective:

To prevent protein and copper hazes.

Prescription:

The substances used shall comply with the prescriptions of the International Oenological Codex.

3.3.6. TREATMENT WITH GUM ARABIC (12/72)

Classification:

Gum arabic: additive

Definition:

Addition of gum arabic to wine.

Objectives:

(a) To avoid copper haze.

(b) To protect wine against light iron haze.

(c) To prevent the precipitation of substances such as pigments that, in the wine, are in the colloidal state.

Prescriptions:

(a) The product should be added to the wine after the last filtration, or just before bottling.

(b) The dose used shall not exceed 0,3 g/l.

(c) The gum arabic shall comply with the prescriptions of the International Oenological Codex.

3.3.7. TREATMENT WITH METATARTARIC ACID (16/70)

Classification:

Metatartaric acid: additive

Definition:

Addition of metatartaric acid to wine.

Objective:

To prevent the precipitation of potassium hydrogen tartrate and calcium tartrate.

Prescriptions:

(a) The addition should take place only at the last moment, before bottling.

(b) The dose used shall be less than or equal to 10 g/hl.

(c) The duration of protection depends on the storage temperature of the wine, because the acid in question hydrolyses slowly in the cold, but rapidly under hot conditions.

(d) The metatartaric acid shall comply with the prescriptions of the International Oenological Codex.

3.3.8. TREATMENT WITH CITRIC ACID (16/70)

Classification:

Citric acid, monohydrate: additive

Definition:

Addition of citric acid to wine.

Objective:

To bind ferric ions in a soluble complex anion and thus to lessen the tendency to form iron hazes.

Prescriptions:

(a) The maximum citric acid content of the wine at the point of consumption shall be 1 g/l.

(b) The citric acid used shall comply with the prescriptions of the International Oenological Codex.

3.3.12. CALCIUM TARTRATE TREATMENT (OENO 8/97)

Classification:

Calcium tartrate: processing aid

Definition:

Addition of calcium tartrate to wine.

Objective:

To contribute to the tartric stabilisation of wine by decreasing the content of potassium hydrogenotartrate and calcium tartrate.

Prescriptions:

(a) The dose used must be inferior to 200 g/hl.

(b) The treatment is carried out by calcium tartrate addition, stirring and artificial cooling of the wine followed by the separation with crystals formed by physical means.

(c) Calcium tartrate must conform to the prescriptions of the International oenological codex.

3.3.13. TREATMENT OF WINES WITH YEAST MANNOPROTEINS (OENO 4/01; 15/05)

Classification:

Yeast mannoproteins: additive

Definition:

Treatment of wines by using mannoproteins from yeast wall degradation.

Objective:

Improve stability of wine only with regard to tartaric salts and/or its proteins in the case of white or rosé wines.

Prescriptions:

(a) The doses that should be used will be established by the person in charge of the treatment.

(b) For certain young red and rosé wines the person in charge of the treatment should consider a pre-treatment using yeast cell walls if the mannoproteins alone do not present the sought after efficiency.

(c) Mannoproteins must comply with the provisions of the International Oenological Codex.

3.3.14. TREATMENT WITH CELLULOSE GUMS (CARBOXYMETHYLCELLULOSE) (OENO 2/08)

Classification:

Sodium carboxymethylcellulose: additive

Definition:

Addition of cellulose gums to white and sparkling wines.

Objective:

Contribute to the tartaric stabilisation of white wine and sparkling wine.

Prescriptions:

(a) The dose of cellulose gums used must be under 100 mg/l.

(b) For questions of incorporation, it is preferable to use products in granulated form or less viscous products.

(c) Cellulose gums used must be in accordance with the provisions of the International Oenological Codex.

3.3.15. TREATMENT WITH POTASSIUM POLYASPARTATE (OENO 543/2016)

Classification:

Additive

Definition:

Addition of potassium polyaspartate to wines

Objective:

Contribute to the tartaric stabilisation of wines

Prescriptions:

(a) The optimum dose of potassium polyaspartate used to stabilise wines, also those with a high degree of tartaric instability, must not exceed 10 g/hl. At higher doses, the potassium polyaspartate’s (KPA) stabilising performance is not improved and, in some cases, an increase of wine turbidity could be induced.

(b) For red wines with high colloidal instability, prior treatment with bentonite is recommended.

(c) The application of potassium polyaspartate must be in accordance with the prescriptions of the International Oenological Codex.

3.4.3. PASTEURISATION (5/88)

Definition:

Heating wine to a specified temperature for a given time.

Objectives:

(a) To inhibit the activity of microorganisms present in the must at the time of treatment.

(b) To inactivate enzymes present in the wine.

Prescriptions:

(a) Pasteurisation can be performed: — in bulk (see bulk pasteurisation (22)), — in bottle (see in-bottle pasteurisation (23)).

(b) Pasteurisation can be achieved using different techniques: — by passage of the wine through a heat exchanger followed by rapid cooling, — by bottling and corking the wine hot, followed by natural cooling (see hot bottling (24)), — by heating the wine in bottles, followed by cooling.

(c) The increase in temperature and the techniques used shall cause no alteration in the appearance, colour, odour or taste of the wine.

3.4.3.1. BULK PASTEURISATION (1/90)

Definition:

Heating wine to a specified temperature for a given time.

Objectives:

(a) See 3.4.3.

(b) To inactivate oxidative enzymes when they are present in the wine.

Prescriptions:

(a) Bulk pasteurisation is performed by passing the wine through a heat exchanger followed by cooling. It can take two forms: — Simple pasteurisation, — Flash pasteurisation. Flash pasteurisation is distinguished from simple pasteurisation by rapid heating, to a higher temperature, for a very short time, followed by rapid cooling.

(b) The treatment should not produce any alteration in the clarity, colour, odour or taste of the wine.

3.4.4. SULPHITING (OENO 7/03)

Classification:

Sulphur dioxide: additive

Definition:

The addition of gaseous sulphur dioxide, sulphuric solutions or potassium metabisulphite solutions to wine.

Objectives:

(a) To obtain the microbiological stabilisation of wine by limiting and/or preventing the growth of yeast and technologically unwanted bacteria.

(b) To use its reducing and antioxidant properties.

(c) To combine certain molecules that give undesirable odours.

(d) To inhibit possible oxidasic activities.

Prescriptions:

(a) The total sulphur dioxide contents when marketed must at least comply with the limits set by Annex C of the Compendium of International Methods of Analysis of Wine and Musts.

(b) The addition of sulphur dioxide can be carried out by: — the direct addition to wine during the winemaking process, — the direct addition to the wine prior to bottling, — the direct injection to the wine prior to filling, — the direct injection in the empty bottle prior to filling.

(c) The products used must comply with the prescriptions of the International Oenological Codex.

3.4.5. TREATMENT WITH SORBIC ACID (5/88)

Definition:

Addition to wine of sorbic acid or potassium sorbate.

Objectives:

(a) To obtain biological stability of the wine.

(b) To prevent the re-fermentation of wines containing fermentable sugars.

(c) To prevent the development of undesirable yeasts.

Prescriptions:

(a) The addition should take place only shortly before bottling.

(b) The dose used shall not exceed 200 mg/l expressed as sorbic acid.

(c) The sorbic acid and potassium sorbate shall comply with the prescriptions of the International Oenological Codex.

3.4.7. TREATMENT WITH ASCORBIC ACID (OENO 12/01)

Classification:

Ascorbic acid: additive

Erythorbic acid: additive

Definition:

Addition of ascorbic acid (25) to wine.

Objective:

Protect the wine through the antioxidant properties of the product, against the influence of oxygen in the air, which modifies its colour and flavour.

Prescriptions:

(a) It is recommended to add ascorbic acid during bottling, otherwise it oxidises in the presence of air and the oxidation product causes far more significant oxidative alterations in the wine than those resulting from oxygen in the air in the absence of ascorbic acid.

(b) The dose used shall not exceed 250 mg/l.

(c) When the ascorbic acid has also been used on grape or must, the final concentration, in terms of ascorbic plus dehydroascorbic acid, shall not exceed 300 mg/l.

(d) The ascorbic acid shall comply with the prescriptions of the International Oenological Codex.

3.4.9. TREATMENT WITH POLYVINYLPOLYPYRROLIDONE (PVPP) (5/87)

Classification:

Polyvinylpolypyrrolidone: processing aid

Definition:

Addition to wine of polyvinylpolypyrrolidone (PVPP).

Objective:

To reduce the content of tannin and other polyphenols in the wine with a view:

— to overcoming the tendency to brown,

— to reducing the astringency,

— to correcting the colour of slightly discoloured white wine.

Prescriptions:

(a) The dose of PVPP used shall not exceed 80 g/hl.

(b) The PVPP used shall comply with the prescriptions of the International Oenological Codex.

3.4.11. TREATMENT OF WINES WITH UREASE (OENO 2/95)

Classification:

Urease: processing aid

Definition:

Addition to wine of an active acid urease, produced from Lactobacillus fermentum.

Objective:

To reduce the level of urea in wines, when this is excessive, in order to avoid the formation of ethyl carbamate during ageing. The enzyme transforms urea into ammonia and carbon dioxide.

Prescriptions:

(a) It is preferable to add the urease to wine already clarified by spontaneous sedimentation of the lees.

(b) A knowledge of the level of urea in the wine will allow assessment of the dose of urease to be added.

(c) The urease will be eliminated during the filtration of the wine.

(d) The urease shall comply with the prescriptions of the International Oenological Codex.

3.4.12. LYSOZYME TREATMENT (OENO 10/97)

Classification:

Lysozyme: additive

Definition:

Addition of lysozyme to the wine.

Objectives:

(a) Control of the growth and activity of the bacteria responsible for malolactic fermentation of the wine.

(b) Reduction of the rate of sulphur dioxide.

Prescriptions:

(a) According to experiments, the maximum dose of 500 mg/l appears to be sufficient to control the growth and the activity of the bacteria responsible for malolactic fermentation.

(b) Lysozyme cannot totally substitute itself to SO2 which possesses antioxidant properties. A SO2 + lysozyme association provides more stable wines.

(c) When must and wine are treated with lysozyme, the cumulative dose must not exceed 500 mg/l.

(d) The product must conform to the prescriptions of the International oenological codex.

3.4.13. TREATMENT WITH DIMETHYL DICARBONATE (DMDC) (OENO 5/01, OENO 421-2011)

Definition:

Addition of dimethyl dicarbonate to wine.

Objectives:

(a) Obtain microbiological stability of bottled wine containing fermentable sugars.

(b) Prevent the development of unwanted yeast and lactic bacteria.

(c) Block fermentation of sweet, medium sweet, and medium dry wines.

Prescriptions:

(a) For objective (a), should only be added shortly before bottling.

(b) The dosage should be no more than 200 mg/l expressed as dimethyl dicarbonate.

(c) The addition of dimethyl dicarbonate must not lead to surpassing the maximum content level for methanol in wine, as recommended by the OIV.

(d) The wine should not be placed on the market as long as dimethyl dicarbonate is detectable.

(e) The dimethyl dicarbonate used must comply with the provisions of the International Oenological Codex.

3.4.14. ADSORBANT COPOLYMER TREATMENT (PVI/PVP) (OENO 2/07, OENO 262-2014)

Classification:

PVI/PVP copolymer: processing aid

Definition:

The addition of polyvinylimidazole — polyvinylpyrrolidone copolymers (PVI/PVP) in order to reduce copper, iron and heavy metal contents.

Objectives:

(a) To prevent defects caused by too high metal contents (for example ferric casse).

(b) To reduce undesirable, high concentration of metals due to: — must contaminated by metal cations, — metal cation contamination during must or wine treatment from winemaking equipment, — enrichment in copper following the treatment of wines by copper sulphate.

Prescriptions:

(a) The amount used should be less than 500 mg/l.

(b) When musts and wine are treated with PVI/PVP polymers, the accumulated dosage should be less than 500 mg/l.

(c) The copolymers should be eliminated after no more than 2 days after the addition taking into account the precautionary principle and separated from the wine by filtering before bottling.

(d) The adsorbant copolymers used should comply with the prescriptions of the International Oenological Codex and in particular monomers limits.

(e) The implementation of the procedure shall be placed under the responsibility of an oenologist or a specialised technician.

3.4.15. TREATMENT WITH D,L-TARTARIC ACID (OENO 4/08)

Classification:

D,L-tartaric acid: processing aid

Potassium D,L-tartrate: processing aid

Definition:

Addition of D,L-tartaric acid or the potassium-salts of D,L-tartaric acid in wine.

Objective:

Reduction of excessive levels of calcium.

Prescriptions:

(a) The treatment yields particularly insoluble salts. The use of D,L-tartaric acid is subject to certain regulations.

(b) The treatment will be placed under the responsibility of an oenologist or a specialist technician.

(c) The products added shall comply with the prescriptions of the International Oenological Codex.

3.4.16. TREATMENT USING CHITOSAN (OIV-OENO 338A/2009)

Classification:

Chitosan: processing aid

Definition:

Addition of chitosan of fungal origin to wines.

Objectives:

(a) To reduce heavy metal content, notably iron, lead, cadmium, copper.

(b) To prevent iron haze, copper haze.

(c) To reduce possible contaminants, especially ochratoxin A.

(d) To reduce undesirable micro-organisms, notably Brettanomyces.

Prescriptions:

(a) The doses to be used are determined after preliminary testing. The maximum dose used must not exceed: — 100 g/hl for the objectives (a) and (b), — 500 g/hl for the objective (c), — 10 g/hl for the objective (d).

(b) Sediments are eliminated by physical procedures.

(c) Chitosan of fungal origin may be used alone or together with other admitted products.

(d) Chitosan must comply with the requirements of the International Oenological Codex.

3.4.17. TREATMENT USING CHITIN-GLUCAN (OIV-OENO 338B/2009)

Classification:

Chitin-glucan: processing aid

Definition:

Addition of chitin-glucan of fungal origin to wines.

Objectives:

(a) To reduce heavy metal content, notably iron, lead, cadmium, copper.

(b) To prevent iron haze, copper haze.

(c) To reduce possible contaminants, especially ochratoxin A.

Prescriptions:

(a) The doses to be used are determined after preliminary testing. The maximum dose used must not exceed: — 100 g/hl for the objectives (a) and (b), — 500 g/hl for the objective (c).

(b) Sediments are eliminated by physical procedures.

(c) Chitin-glucan complex of fungal origin may be used alone or together with other admitted products.

(d) Chitin-glucan complex must comply with the requirements of the International Oenological Codex.

3.4.20. USE OF SELECTIVE VEGETAL FIBRES (OENO 582-2017)

Definition:

Use of a selective adsorbent composed of vegetal fibres, during wine filtration.

Objectives:

(a) To reduce the ochratoxin A levels in wines.

(b) To reduce the number and levels of phytosanitary products detected in wines.

Prescriptions:

(a) Selective vegetal fibres are incorporated as processing aids, either during filtration with continuous deposition, or as a constituent of a filter sheet.

(b) The recommended dosage is determined according to the filtration technique used, without exceeding 1,5 kg/m2 of the filter sheet surface area.

(c) Selective vegetal fibres are used on wines in compliance with regulatory requirements, particularly the permitted residue limits for phytosanitary products.

(d) Selective vegetal fibres must comply with the prescriptions of the International Oenological Codex.

3.4.21. MALOLACTIC FERMENTATION ACTIVATORS (OIV-OENO 531-2015)

Definition:

Addition of malolactic fermentation activators at the end or after the alcoholic fermentation to facilitate malolactic fermentation.

Objective:

Promote the initiation, kinetics or completion of malolactic fermentation:

— by enriching the environment with nutrients and growth factors for acid lactic bacteria,

— by the adsorption of some bacteria inhibitors.

Prescriptions:

(a) Activators are microcrystalline cellulose or products derived from the degradation of yeasts (autolysates, inactivated yeasts, yeast walls).

(b) Activators can be added to wine or fermenting wine before or during malolactic fermentation.

(c) The activators must not induce organoleptic deviations in wine.

(d) Malolactic fermentation activators must comply with the prescriptions contained in the International Oenological Codex.

3.5.5. OXYGENATION (545B/2016)

Classification:

Oxygen: processing aid

Definition:

Addition of oxygen or air to wine

Objectives:

(a) To use ‘micro-oxygenation’, ‘macro-oxygenation’ and ‘nano-oxygenation’ technologies on wines.

(b) To initiate oxidation phenomena with the aim of: — contributing to stabilisation of colour and maturation of red wines by encouraging in particular the production of acetaldehyde, which can react with flavanols and anthocyanins to cause the formation of new pigments that are more stable and more intensely coloured (hyperchromic and bathochromic effect) than native anthocyanins, — preparing wines used in treatments to eliminate excess iron (file 3.3.1) through oxidation of ferrous iron into ferric iron.

(c) To reduce the concentration of ‘volatile sulphur compounds’ such as hydrogen sulphide, methane-thiol, etc.

(d) To reduce aroma compounds related to vegetal sensory characters.

(e) To facilitate fining of wines.

Prescriptions:

(a) In the case of ‘micro-oxygenation’, the rate at which the quantity of oxygen is added should be lower than that of the oxygen consumption by the treated wine; in other words, oxygen should not be accumulated in the wines during treatment. It is preferable to use this technique when wines have a high concentration of free anthocyanins.

(b) ‘Macro-oxygenation’ is defined by the addition of higher doses of oxygen compared to ‘micro-oxygenation’ and by a shorter addition period. This is specifically practiced at the end of fermentation, at a post-fermentative stage and up until the first racking of lees.

(c) In the case of ‘nano-oxygenation’, oxygen is added at regular intervals in very small quantities, such as 10 to 100 μg oxygen per litre of wine.

(d) In the case of treatment of excess iron (file 3.3.1), oxygenation should be followed by an addition of tannin in proportion to the iron concentration of the wine, followed by fining, preferably with casein. The addition of oxygen should always precede the removal of iron by calcium phytate.

(e) For stabilisation of the colour and improvement of the quality of a red wine during maturation, the doses to be added to the wine, in the case of ‘micro-oxygenation’, are around 1-5 mg/l per month — depending, mainly, on their initial anthocyanin and polyphenol concentration and concentration of free SO2. In the case of treatment using ‘macro-oxygenation’, the oxygen doses added are higher to take into account the oxygen consumption by the yeast lees.

(f) Due to the potential for the development of oxidative aromas, wine that undergoes oxygenation should be tasted regularly in order to define an optimum duration and temperature depending on the desired aromatic profile of the wine. ‘Micro-oxygenation’ is not recommended above 22 °C to avoid excessive oxidation or below 8 °C to avoid oxygen accumulation.

(g) The aim of oxygenation should not be a reduction in sulphite of wines containing excess sulphur dioxide.

(h) Microbiological stability (especially where Brettanomyces bruxellensis is concerned) should be monitored to avoid organoleptic deviations in wines.

3.5.8. TREATMENT WITH COPPER SULPHATE (2/89)

Classification:

Copper sulphate, pentahydrate: processing aid

Definition:

Addition of copper sulphate pentahydrate (CuSO4 5H2O) to wine.

Objective:

To remove the bad taste and odour due to hydrogen sulphide and possibly to its derivatives.

Prescriptions:

(a) The dose of copper sulphate pentahydrate necessary to comply with the objective should be determined by a preliminary test. It shall not exceed 1 g/hl.

(b) The colloidal cupric precipitate formed must be eliminated from the wine.

(c) After treatment, the copper content of the wine should be checked and reduced to a level less than or equal to 1 mg/l by an appropriate procedure, complying with the specifications of Annex C of the Recueil of International Methods of Analysis for Wines and Musts.

(d) The copper sulphate used shall comply with the prescriptions of the International Oenological Codex.

3.5.9. CARBON TREATMENT OF SLIGHTLY COLOURED WINE (16/70)

Classification:

Oenological carbon: processing aid

Definition:

Addition of carbon to wine.

Objective:

Correction of the colour:

— of white wines produced from red vine varieties with white juice,

— of white wines accidentally discoloured by contact with containers that have held red wines,

— of very yellow wines prepared from white varieties,

— of oxidised wines.

Prescriptions:

(a) The processing shall not: — serve to de-colour red wine or rosé, — be applied successively to must and to the wine that results from it.

(b) The quantity of dry carbon used shall be less than 100 g/hl of wine.

(c) The carbon used shall comply with the prescriptions of the International Oenological Codex.

3.5.14. TREATMENT WITH COPPER CITRATE (OENO 1/08)

Classification:

Copper citrate: processing aid

Definition:

Addition of hydrated copper citrate alone or mixed with clarifying agents (for example bentonite).

Objective:

Remove bad taste and odour due to hydrogen sulfide and possibly its derivatives.

Prescriptions:

(a) The dose of hydrated copper citrate necessary for fulfilling the objective must be determined by a prior trial test. This dose must not exceed 1 g/hl.

(b) Copper colloidal precipitate formed must be eliminated from wine by filtration.

(c) Following all treatments, the copper content of wine must be monitored and returned to levels equal to or under the residual level of wine set by the OIV in accordance with the specifications of Annex C of the International Compendium of Methods of Analysis of Wines and Musts.

(d) The copper citrate used must be in accordance with the provisions of the International oenological Codex.

3.5.17. MANAGEMENT OF DISSOLVED GAS IN WINE USING MEMBRANE CONTACTORS (OENO 499-2013)

Definition:

Physical method for the management of dissolved gas concentrations in wine using membrane contactors (hydrophobic membranes) and gases applied in oenology.

Objectives:

(a) Reduction of the dissolved oxygen level in wine.

(b) Increase of the dissolved oxygen level in wine.

(c) Reduction of the dissolved carbon dioxide level in wine.

(d) Adjustment of the dissolved carbon dioxide level in still or semi-sparkling wines according to the definition in the International Code of Oenological Practices.

(e) Increase of the dissolved carbon dioxide level in order to obtain carbonated wines according to the definition in the International Code of Oenological Practices.

Prescriptions:

(a) See the general sheet on separative techniques used in the treatment of musts and wines (26) as well as the sheet on the application of membrane techniques in wine (27).

(b) This technique can be used from the end of alcoholic fermentation to packaging to replace the use of bubbling device or venturi type systems.

(c) This practice shall be carried out by an oenologist or a qualified technician.

(d) For objective (b) see the prescriptions of the resolution related to oxygenation of wine (28).

(e) The wine treated or to be treated must comply with the definitions and limits of the OIV.

(f) The membranes used must comply with the provisions of the International Oenological Codex.

(g) The gases used must comply with those allowed and defined in the International Oenological Codex.

4.1.7. PROMOTING SECONDARY FERMENTATION BY THE USE OF NUTRITIVE SALTS AND OF YEAST GROWTH FACTORS (OENO 7/95)

Classification:

Lactic bacteria: processing aid

Ammonium sulphate: processing aid

Diammonium hydrogen phosphate: processing aid

Definition:

Addition of ammonium salts and of thiamine to base wines destined for secondary fermentation.

Objective:

To facilitate the multiplication of yeasts during secondary fermentation in a bottle or in a closed tank still containing grape sugars or with the addition of a tirage liqueur.

Prescriptions:

Nutrititive salts and other growth factors added shall be:

(a) for nutritive salts, diammonium phosphate, or ammonium sulphate to a maximum dose of 0,3 g/l (expressed as the salt);

(b) for growth factors, thiamine in the form of thiamine hydrochloride to a maximum dose of 0,6 mg/l. (expressed as thiamine).

(c) These substances shall comply with the prescriptions of the International Oenological Codex.

4.1.8. TIRAGE (3/81)

Classification:

Active dry yeast: processing aid

Ammonium chloride: processing aid

Potassium alginate: processing aid

Calcium alginate: processing aid

Definition:

Operation that consists of filling into bottles, that are hermetically closed, the cuvee, well mixed with tirage liqueur. An inoculum of selected yeasts is added, and possibly clarifying agents and activators of secondary alcoholic fermentation.

Objective:

To initiate secondary alcoholic fermentation with the aim of obtaining effervescence.

Prescriptions:

(a) The following clarifying agents are authorised: — Bentonites (see Treatment with bentonites (29)), — Organic fining agents (see Fining (30)), — Tannins (see Tannin addition (31)), — Potassium alginate.

(b) Activators of secondary alcoholic fermentation are authorised (see Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors (32)).

(c) These products shall comply with the prescriptions of the International Oenological Codex.

4.1.10. TRANSVASAGE (OENO 7/02)

Definition:

Operation involving the isobarometric transfer of sparkling wine from one wine container to another.

Objectives:

(a) Enable the separation of wine from the lees, and/or deposits coming from the addition of clarifying agents, deposited at the bottom of the container.

(b) Enable the blending and mixing of wines of different origin.

(c) Enable physical clarification by filtration, centrifuge, etc.

(d) Enable the separation of crystals, tartric stabilisation by cooling and separation of tartrate crystals (potassium bitartrate and calcium tartrate).

(e) Proceed with isobarometric bottling.

Prescriptions:

Transvasage can occur:

(a) in the absence of air to avoid any oxidation;

(b) at room temperature, or preferably after cooling to avoid any possible loss of carbonic gas;

(c) using the law of interconnected vessels or with pumps.

(d) The end container must be rendered inert by carbon dioxide, nitrogen or argon. These gases must comply with International Oenological Codex prescriptions.

4.3. LIQUEUR WINE (ECO 2/2007)

Liqueur wine is a product with acquired alcoholic strength above or equal to 15 % and below or equal to 22 %. A state can however, for its domestic market, apply a maximum acquired alcoholic strength of above 22 % whilst remaining below or equal to 24 %.

Liqueur wine is made from grape musts (including partially fermented grape musts) and/or wine, to which are added, alone or in a mixture, distillates, spirits and alcohol of vitivinicultural origin.

One or more of the following products can be added: concentrated or caramelised grape must, over ripened or raisined grapes, mistelles, caramel.

A State can, however, for its domestic market, allow the use of neutral alcohol of agricultural origin if this usage is already authorised in the regulations of this state at the time of the adoption of the present resolution, within a limited time period.

4.3.2. TIRAGE IN A CLOSED TANK (3/81)

Definition:

Operation that entails putting the cuvee, well blended with the tirage liqueur, into a pressure-resistant tank, with the addition of an inoculum of selected yeasts, and possibly of clarifying agents and activators of secondary alcoholic fermentation. All the outlets of the tank are then hermetically closed.

Objective:

To initiate secondary alcoholic fermentation with the aim of obtaining effervescence.

Prescriptions:

(a) The following clarifying agents are authorised: — Bentonites (see Treatment with bentonites (33)), — Organic fining agents (see Fining (34)), — Tannins (see Tannin addition (35)), — Potassium alginate.

(b) Activators of secondary alcoholic fermentation are authorised (see Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors (36))

(c) These products shall comply with the prescriptions of the International Oenological Codex.

(1) Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files (OJ L 149, 7.6.2019, p. 1).

(2) Potassium disulphite is synonymous with potassium metabisulphite.

(3) OIV files 2.0 and 3.0. SEPARATIVE TECHNIQUES USED IN THE TREATMENTS OF MUSTS AND WINES:

(a) The objectives can be achieved by different techniques alone or in combination: — Membrane techniques, — Evaporative techniques (such as distillation and vacuum distillation), — Other separative techniques.

(b) The wine or must to be treated must comply with OIV’s definitions and limits.

(c) These techniques cannot be used to cover fraudulent acts.

(d) Fractions, untreated or treated by oenological practices approved by the OIV must be blended exclusively with must or wine fractions, obtained by separative techniques, derived from the same original product. Fractions used as wine based products as defined in the International Code of Oenological Practices are the only exception.

(e) Recombination must occur within the shortest possible time and in the same place when it is possible.

(f) The techniques, membranes and equipment used, and the practices implemented in the additional procedures must comply with the provisions stated in the OIV International Code of oenological practices.

(g) Treatments of the fractions must comply with the OIV International Code of oenological practices.

(4) OIV file 2.0.1. APPLICATION OF MEMBRANE TECHNIQUES:

(a) See the general sheet on treatments of musts and wines with separative techniques used in the treatment of wine and must.

(b) The above-mentioned objectives can be reached by applying these techniques, for example, for: 1. the partial deshydratation of must; 2. the reduction of sugar concentration; 3. the adjustment of acidity or pH of musts; 4. the reduction of the concentration of certain organic acids.

(c) There are different types of membrane techniques, alone or in combination, depending on the sought after objectives including: 1. microfiltration; 2. ultrafiltration; 3. nanofiltration; 4. membrane contactor; 5. reverse osmosis; 6. electromembranes; 7. other membrane techniques.

(d) The use of membrane techniques to obtain opposite features is not allowed.

(e) This practice must be carried out by an oenologist or a qualified technician.

(f) The membranes and material, in addition to techniques used in complementary procedures, as stated in point C, shall be consistent with the provisions of the International Code of Oenological Practices and the International Oenological Codex.

(5) 2.2. Preservation of musts.

(6) See footnote 3.

(7) See footnote 4.

(8) OIV file 2.1.3.2. Objective: Production of balanced wines from a sensory point of view.

(9) As at the date of publication of the present document, the substance is not classified by the OIV. It is authorised in the EU only as a processing aid according to column 6 of line item 4.9 of Table 2 of Part A of Annex I to Commission Delegated Regulation (EU) 2019/934. Consequently, objective (a) of OIV file 2.2.9 is not relevant for the EU.

(10) See footnote 3.

(11) See footnote 4.

(12) —The treatment must not decrease the concentration of metallic cations in the wine below 300 mg/l.

—The treatment must not lower the wine’s pH below 3,0. The decrease in pH should not exceed 0,3 pH units.

(13) OIV file 3.1.2.1. PHYSICAL DE-ACIDIFICATION (6/79)

Prescriptions:

The precipitation of potassium bitartrate and calcium tartrate occurs:

[…]

(b) As the result of chilling the wine.

(14) See OIV file 3.1.2.3 below.

(15) OIV file 3.5.3. BLENDING AND MIXING OR PREPARATION OF THE CUVEE (3/85)

Definition:

Operation consisting of blending different wines.

Objectives:

(a) For wines with a geographical indication (for example Recognised Designation of Origin and Recognised Geographical Indication): — To produce wines of optimal qualitative characteristics representative of each geographical indication.

(b) For wines without geographical indication: — To produce wines with the analytical, sensory and qualitative characteristics desired, — To produce wines having new and/or better balanced characteristics, — To produce wines having the desired price.

Prescriptions:

(a) In no case shall this operation be conducted to conceal a microbiological or chemical alteration of wines.

(b) The composition of the wine after this operation shall conform to the definitions of the present Code and to the requirements of Annex C of the Recueil of International Methods of Analysis for Wines and Musts.

(16) See OIV file 3.3.4 below.

(17) OIV file 3.1.1.3. TREATMENT WITH ION EXCH