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Occurrence 2016

Oenological practices: Must

Document description

International Code of Oenological Practices / Oenological practices: Musts

ii21-1 

Title

Separative techniques used in the Treatments of musts and wines (Oeno 372/2010)

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II.2.1-1

Chapter

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ii21-3 

Title

Application of membrane techniques (Oeno 373A/2010)

Code Sheet

II.2.1-3

Chapter

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ii21-5 

Title

Preparation of musts for either preservation or alcoholic fermentation

Code Sheet

II.2.1-5

Chapter

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ii21-5 

Title

Hyperoxygenation (oeno 1/95)

Code Sheet

II.2.1-5

Chapter

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ii21-6 

Title

Sulphiting (5/87)

Code Sheet

II.2.1-6

Chapter

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ii21-7 

Title

Acidification (6/79, Oeno 4/03, Oeno 360/2010)

Code Sheet

II.2.1-7

Chapter

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ii21-7 

Title

Adjustment of acidity of must

Code Sheet

II.2.1-7

Chapter

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ii21-8 

Title

Chemical acidification (Oeno 3/99, Oeno 13/01)

Code Sheet

II.2.1-8

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ii21-9 

Title

Microbiological acidification (Oeno 5/03)

Code Sheet

II.2.1-9

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ii21-10 

Title

Acidification by Saccharomyces (Oeno 4/02)

Code Sheet

II.2.1-10

Chapter

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ii21-11 

Title

Acidification by electromembrane treatment (Bipolar membrane electrodialysis) (Oeno 360/2010)

Code Sheet

II.2.1-11

Chapter

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ii21-13 

Title

Acidification by cation exchanger treatment (Oeno 442/2012)

Code Sheet

II.2.1-13

Chapter

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ii21-15 

Title

De-acidification (6/79) (Oeno 442-2012)

Code Sheet

II.2.1-15

Chapter

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ii21-16 

Title

Physical de-acidification (6/79)

Code Sheet

II.2.1-16

Chapter

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ii21-17 

Title

Chemical de-acidification (6/79)

Code Sheet

II.2.1-17

Chapter

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ii21-18 

Title

Microbiological de-acidification (Oeno 3/03)

Code Sheet

II.2.1-18

Chapter

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ii21-19 

Title

De-acidification by Saccharomyces (Oeno 5/02)

Code Sheet

II.2.1-19

Chapter

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ii21-20 

Title

De-acidification by Schizosaccharomyces (Oeno 1/03)

Code Sheet

II.2.1-20

Chapter

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ii21-21 

Title

De-acidification by lactic acid bacteria

Code Sheet

II.2.1-21

Chapter

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ii21-22 

Title

De-acidification using an electromembrane process (Oeno 483-2012)

Code Sheet

II.2.1-22

Chapter

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ii21-24 

Title

Use of enzymes for the clarification (Oeno 11/04, Oeno 498-2013)

Code Sheet

II.2.1-24

Chapter

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ii21-25 

Title

Settling (16/70) (2/89)

Code Sheet

II.2.1-25

Chapter

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ii21-26 

Title

Gelatin treatment (oeno 5/97)

Code Sheet

II.2.1-26

Chapter

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ii21-27 

Title

Tannin addition (16/70)

Code Sheet

II.2.1-27

Chapter

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ii21-28 

Title

Treatment with bentonites (16/70)

Code Sheet

II.2.1-28

Chapter

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ii21-29 

Title

Treatment with carbon (16/70), (Oeno 3/02)

Code Sheet

II.2.1-29

Chapter

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ii21-30 

Title

Treatment with silicon dioxide (1/91)

Code Sheet

II.2.1-30

Chapter

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ii21-31 

Title

Filtration (16/70)

Code Sheet

II.2.1-31

Chapter

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ii21-32 

Title

Filtration on a filter bed (1/90)

Code Sheet

II.2.1-32

Chapter

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ii21-33 

Title

Partial dehydratation of musts (oeno 2/98)

Code Sheet

II.2.1-33

Chapter

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ii21-34 

Title

Concentration of must by reverse osmosis (oeno 1/93)

Code Sheet

II.2.1-34

Chapter

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ii21-35 

Title

Partial evaporation under vacuum (Oeno 1/01)

Code Sheet

II.2.1-35

Chapter

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ii21-36 

Title

Partial evaporation under atmospheric pressure (oeno 3/98)

Code Sheet

II.2.1-36

Chapter

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ii21-37 

Title

Desulphiting (6/76)

Code Sheet

II.2.1-37

Chapter

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ii21-37 

Title

Concentration of must by cold (cryoconcentration) (oeno 4/98)

Code Sheet

II.2.1-37

Chapter

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ii21-39 

Title

Flotation (oeno 2/99)

Code Sheet

II.2.1-39

Chapter

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ii21-40 

Title

Treatment with potassium caseinate (oeno 4/04)

Code Sheet

II.2.1-40

Chapter

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ii21-41 

Title

Treatment with casein (oeno 5/04)

Code Sheet

II.2.1-41

Chapter

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ii21-42 

Title

Fining using proteins of plant origin (oeno 7/04)

Code Sheet

II.2.1-42

Chapter

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ii21-43 

Title

Use of enzymes for improving the filterability (oeno 14/04, Oeno 499-2013)

Code Sheet

II.2.1-43

Chapter

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ii21-45 

Title

Adsorbant Copolymer treatment PVI/PVP (oeno 1/07)

Code Sheet

II.2.1-45

Chapter

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ii21-46 

Title

Treatment with D,L-Tartaric acid (oeno 3/08)

Code Sheet

II.2.1-46

Chapter

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ii21-47 

Title

Fining using chitosan (OIV-Oeno 336A-2009)

Code Sheet

II.2.1-47

Chapter

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ii21-48 

Title

Fining using chitin-glucan (OIV-Oeno 336B-2009)

Code Sheet

II.2.1-48

Chapter

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ii21-49 

Title

Fining using yeast protein extracts (Oeno 416-2011)

Code Sheet

II.2.1-49

Chapter

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ii21-50 

Title

Reduction of the sugar content in musts Fining using yeast protein extracts (Oeno 450A-2012)

Code Sheet

II.2.1-50

Chapter

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ii21-52 

Title

Reduction of the sugar content in musts through membrane coupling (Oeno 450B-2012)

Code Sheet

II.2.1-52

Chapter

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ii22-1 

Title

Traitement à l'acide sorbique (5/88)

Code Sheet

II.2.2-1

Chapter

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ii22-1 

Title

Preservation of musts

Code Sheet

II.2.2-1

Chapter

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ii22-2 

Title

Preservation with alcohol before or during fermentation (1/91)

Code Sheet

II.2.2-2

Chapter

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ii22-3 

Title

Preservation by addition of carbon dioxide to must or carbonation of must (16/70)

Code Sheet

II.2.2-3

Chapter

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ii22-4 

Title

Pasteurisation (5/88)

Code Sheet

II.2.2-4

Chapter

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ii22-5 

Title

Protection under inert atmosphere (16/70)

Code Sheet

II.2.2-5

Chapter

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ii22-6 

Title

Lysozyme treatment (oeno 6/97)

Code Sheet

II.2.2-6

Chapter

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ii22-7 

Title

Treatment of must with glutathione (Oeno 445/15)

Code Sheet

II.2.2-7

Chapter

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ii22-7 

Title

Treatment with ascorbic acid (Oeno 11/01)

Code Sheet

II.2.2-7

Chapter

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ii23-1 

Title

Alcoholic fermentation (5/88)

Code Sheet

II.2.3-1

Chapter

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ii23-2 

Title

Inoculation with yeasts (16/70, Eco 3/03)

Code Sheet

II.2.3-2

Chapter

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ii23-3 

Title

Fermentation activators (oeno 7/97; 14/05)

Code Sheet

II.2.3-3

Chapter

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ii23-4 

Title

Treatment with thiamin (6/76)

Code Sheet

II.2.3-4

Chapter

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ii23-5 

Title

Treatment with yeast ghosts (5/88)

Code Sheet

II.2.3-5

Chapter

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ii23-6 

Title

Aeration (16/70)

Code Sheet

II.2.3-6

Chapter

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ii23-7 

Title

Interruption of alcoholic fermentation by physical procedures (5/88)

Code Sheet

II.2.3-7

Chapter

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ii23-8 

Title

Procedures to limit the formation of foam (oeno 1/93)

Code Sheet

II.2.3-8

Chapter

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ii23-9 

Title

Fermentation in small capacity wooden containers (Oeno 7/01)

Code Sheet

II.2.3-9

Chapter

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ii23-10 

Title

Warm post fermentation maceration of red grapes called warm final maceration (Oeno 13/05)

Code Sheet

II.2.3-10

Chapter

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ii23-11 

Title

Maceration of raisined grapes or their pomace in wine (OIV-Oeno 278-2009)

Code Sheet

II.2.3-11

Chapter

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