RESOLUTION OENO 4/99

CHEMICAL WINE ACIDIFICATION

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert groups "Wine Technology", "Wine Microbiology" and "International Code of Oenological Practices,"

DECIDES

BASED on the proposal by Committee II "Oenology" to replace the following sheet 3.1.1 in Part II of the aforementioned International Code:

RESOLUTION OENO 3/99

CHEMICAL MUST ACIDIFICATION

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert groups "Wine Technology," "Wine Microbiology" and "International Code of Oenological Practices,"

DECIDES

BASED ON the proposal by Committee II "Oenology" to replace the following sheet 2.1.1 in Part II of the aforementioned International Code:

RESOLUTION OENO 2/99

FLOTATION

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert group "International Code on Oenological Practices,"

DECIDES

Based on the proposal by Committee II "Oenology" to include the following oenological practices and procedures in the aforementioned International Code:

RESOLUTION OENO 1/99

COMPETENCE LEVEL FOR WINE PROFESSIONALS

THE GENERAL ASSEMBLY,

BASED on the proposal by Committee II "Oenology," having considered the work of the expert group "Training,"

RESOLUTION OENO 73/2000

USE VERSUS ABUSE OF WINE: PUBLIC POLICY

THE GENERAL ASSEMBLY,

BASED ON THE PROPOSAL of the "Social Aspects of Wine Consumption" expert group and the "Nutrition and Health" sub-commission,

AFTER validating the Educational Program on Wine and Society concerning education on the proper manner to consume wine and preventing alcohol abuse,

RESOLUTION OENO 72/2000

NECESSITY FOR PUBLIC HEALTH OF RESEARCH ON METABOLISM OF WINE COMPOUNDS

THE GENERAL ASSEMBLY,

BASED ON THE PROPOSAL of the "Wine and Health" expert group and the "Nutrition and Health" sub-commission,

AFTER CONSIDERING scientific data,:

CONSIDERING clinical interventions and other experimental studies, it appears that:

RESOLUTION OENO 71/2000

XX. WINE VINEGAR - AUTHENTIFICATION VIA FINE-NMR^ AND OTHER ISOTOPIC METHODS (OIV-MA-VI-20)

1.      Objective and principle

The main objective for this procedure is to detect and measure synthetic acetic acid in vinegars and also detect any other downgrading of vinegars. 

RESOLUTION OENO 70/2000

XIX. WINE VINEGAR - MEASUREMENT OF METHANOL, SUPERIOR ALCOHOLS AND ETHYL ACETATE (OIV-MA-VI-19)

1.      INTRODUCTION

The method described here allows to measure, at the same time, several major volatile components of vinegars. The interest of this measurement is two-fold, organoleptic and possibly toxicologic.

RESOLUTION OENO 69/2000

XVIII. WINE VINEGAR - MEASUREMENT OF THE ACETOIN CONTENT (OIV-MA-VI-18)

1.      INTRODUCTION

Acetoin (CH₃COCHOHCH₃) is always present in wines and in vinegars. According to the bibliography its content in wines is of the order of 10 mg/L.

RESOLUTION OENO 68/2000

XVII. WINE VINEGAR - MEASUREMENT OF MERCURY CONTENT (cold vapour method) (OIV-MA-VI-17)

1.      PRINCIPLE

Vinegar mineralization: is performed in an acidic environment, through a reflux heating method; complete mineralization with potassium permanganate.