OIV code of good vitivinicultural practices in order to minimise the presence of biogenic amines in vine-based products (2011)
Code of sound vitivinicultural practices in order to minimise levels of ochratoxin A in vine-based products (2005)
Traceability Guidelines in the vitivinicultural sector (2007)
Guide for bulk wine transportation (2000)
In view of the existence of various national processes and regulations in particular with regards reasoned, integrated and sustainable production, the OIV decided to standardise these approaches and incorporate the specific characteristics of the vitivinicultural sector.
So in 2004, the OIV adopted the definition and general principles of sustainable development applied to vitiviniculture (CST 1-2004).
Sustainable vitiviniculture is defined as follows:
“Global strategy on the scale of the grape production and processing systems, incorporating at the same time the economic sustainability of structures and territories, producing quality products, considering requirements of precision in sustainable viticulture, risks to the environment, products safety and consumer health and valuing of heritage, historical, cultural, ecological and aesthetic aspects.”
To satisfy this definition, in 2008, the OIV adopted an implementation guide for the concept of sustainable development at an environmental level in the world vitiviniculture sector (CST 1-2008).
While recognising the wider considerations of sustainable production, the OIV continues to develop guidelines for the application of the concept of sustainable development at a social and economic level.
In 2011, the OIV adopted a guide which established and accurately described the various actions to be implemented in vineyards and cellars to minimise the presence of biogenic amines in wines
Nitrogenous fertilization of the soil, the poor state of health of the grapes combined with mould, a high must pH and the development of certain yeasts during alcoholic fermentation can all favour a moderate level of biogenic amines; thereafter, certain bacteria can, during malolactic fermentation, significantly increase the presence of biogenic amines in wines. Post-fermentative maceration can also favour the formation of biogenic amines.
The mentioned practices are particularly recommended when a wine has high pH levels and is aged with few prior oenological treatments. The recommendations are based on current knowledge and may be updated in accordance with research undertaken.
In 2005, the OIV adopted a guide which established and accurately described the various actions to be implemented in vineyards and cellars to help reduce the risks related to the presence of ochratoxin A in vine-based products.
The adoption of this Code of Sound Practices is associated with the setting of the maximum ochratoxin content to 2.0 µg/L in wines in 2002.
VITI OENO 1/2005 [DE] [EN] [ES] [FR] [IT]
In 2007, the OIV adopted basic guidelines for the development of a consistent and standardised approach to traceability in the vitivinicultural sector applicable between countries.
The aim is to ensure, throughout the production process, supply chain and commercial life-cycle of a product, the availability, as appropriate, of key information to the competent authorities, sector operators, distributors, retailers and consumers.
CST 1-2007 [DE] [EN] [ES] [FR] [IT]
In 2000, the OIV adopted a guide of good practices that contains the minimum requirements to ensure the acceptable cleanliness and freedom from any defect or contaminant which could adversely affect the characteristics or quality of the wine being carried, including its authenticity.
This guide is advisory in nature, and its requirements must be applied subject to their compliance with applicable regulations.
Guide for bulk wine transportation [EN] [FR]
This document summarizes detailed information and arguments regarding:
1. the definition of good manufacturing / fining practices for wines;
2. criteria for methods of analysis available; and
3. background of scientific evidence.
Some food allergen-derived fining agents are used in winemaking, however, the use of a food allergen-derived fining agent would only pose a risk to allergic consumers if protein from the food allergen is left behind in the wine at the end of the winemaking process.
It is understood that under normal conditions of use, fining agents are added at the lowest level required to achieve the purpose of clarifying the wine, and that a filtration process is normally used at the end to separate the fining agents from the clarified wine. Also, when these kinds of best practices are followed, no detectable protein from the food allergen should be left behind in the wine. However, where best practices are not followed, such as where larger amounts of fining agents are used, or less rigorous methods are used at the end to separate the fining agent from the wine, then protein from the food allergen could be present in the wine and labeling could be required.
Winemakers will have to be aware of the winemaking process that they are using to fine their wines and whether or not this process can result in protein from a food allergen being present in a wine.
Good fining practice guidelines [EN]