RESOLUTION OENO 7/2003

SULPHITING (WINE CHAPTER)

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the Experts group “International Code of Oenological Practices”,

DECIDES:

BASED ON THE PROPOSAL of Commission II “Oenology” to replace sheet 3.17 in the aforementioned “International Code” by the following oenological practices and treatments:

RESOLUTION OENO 6/2003

DEFINITION OF ICE WINE

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the Experts group “International Code of Oenological Practices”,

DECIDES:

UPON THE PROPOSAL of “Oenology” Commission II, to introduce in Part I “Definitions” the aforementioned “International Code” article 4.7, the following definition:

RESOLUTION OENO 5/2003

MICROBIOLOGICAL ACIDIFICATION

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert group “Wine Microbiology” and “International Code of Oenological Practices”,

HAVING ALSO CONSIDERED the resolution Oeno 4/2002 on acidification of musts by Saccharomyces adopted at the 82nd OIV General Assembly in Bratislava (Slovakia),

DECIDES:

RESOLUTION OENO 4/2003

ACIDIFICATION

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert group “Wine Microbiology” and “International Code of Oenological Practices”,

HAVING ALSO CONSIDERED the resolution Oeno 4/2002 on acidification of musts by Saccharomyces adopted at the 82nd OIV General Assembly in Bratislava (Slovakia);

DECIDES:

RESOLUTION OENO 3/2003

MICROBIOLOGICAL DEACIDIFICATION

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert group “Wine Microbiology” and “International Code of Oenological Practices”,

HAVING ALSO CONSIDERED the resolution Oeno 5/2002 on Deacidification by Saccharomyces adopted at the 82nd General Assembly in Bratislava (Slovakia),

DECIDES:

RESOLUTION OENO 2/2003

STOPS IN ALCOHOLIC FERMENTATION

THE GENERAL ASSEMBLY,

UPON THE PROPOSAL of Commission II Oenology,

GIVEN the work concerning stops in fermentation that were presented in the “Wine Microbiology” Experts Group meeting and the O.I.V International Congress, that highlight the frequency of stops in fermentation in all the vitivinicultural countries in the world,

RESOLUTION OENO 1/2003

DE-ACIDIFICATION BY SCHIZOSACCHAROMYCES

THE GENERAL ASSEMBLY,

AFTER HAVING been informed of the works of the experts group “Wine Microbiology” and “International Code of Oenological Practices”,

DECIDES:

RESOLUTION OENO 32/2004

OXYGEN

THE ASSEMBLY GENERAL,

IN VIEW of Article 2 paragraph 2 iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine, 

UPON THE PROPOSAL by the Sub-Commission of methods of analysis and appraisal of wine,

DECIDES to add to the Codex, the following monograph:

RESOLUTION OENO 31/2004

ARGON

THE GENERAL ASSEMBLY,

IN VIEW of Article 2 paragraph iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine

UPON THE PROPOSAL by the Sub-Commission of methods of analysis and appraisal of wines,

DECIDES to add to the International Oenological Codex, the following monograph: