Use of enzymes for improving the solubilisation of yeast compounds during winemaking on lees
RESOLUTION OENO 18/2004
USE OF ENZYMES FOR IMPROVING THE SOLUBILISATION OF YEAST COMPOUNDS DURING WINEMAKING ON LEES
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
CONSIDERING the works of the experts group “Wine Technology” on the use of enzymes in oenology,
Use of enzymes for the release of flavouring substances
RESOLUTION OENO 17/2004
USE OF ENZYMES FOR THE RELEASE OF FLAVOURING SUBSTANCES
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
CONSIDERING the works of the experts group “Wine technology”, on the use of enzymes in oenology,
Musts - Use of enzymes for the release of flavouring substances
RESOLUTION OENO 16/2004
MUSTS - USE OF ENZYMES FOR THE RELEASE OF FLAVOURING SUBSTANCES
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
CONSIDERING the works of the experts group “Wine technology”, on the use of enzymes in oenology,
Use of enzymes for improving the filterability of wines
RESOLUTION OENO 15/2004
USE OF ENZYMES FOR IMPROVING THE FILTERABILITY OF WINES
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
CONSIDERING the works of the experts group “Wine technology”, on the use of enzymes in oenology,
Use of enzymes for improving the filterability of musts
RESOLUTION OENO 14/2004
USE OF ENZYMES FOR IMPROVING THE FILTERABILITY OF MUSTS
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
CONSIDERING the works of the experts group “Wine technology”, on the use of enzymes in oenology,
Use of enzymes for the maceration of grapes
RESOLUTION OENO 13/2004
USE OF ENZYMES FOR THE MACERATION OF GRAPES
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
CONSIDERING the works of the expert group “Wine technology”, on the use of enzymes in oenology,
Use of enzymes for the clarification of wines
RESOLUTION OENO 12/2004
USE OF ENZYMES FOR THE CLARIFICATION OF WINES
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
CONSIDERING the works of the expert group “Wine technology”, on the use of enzymes in oenology,
Use of enzymes for the clarification of musts
RESOLUTION OENO 11/2004
USE OF ENZYMES FOR THE CLARIFICATION OF MUSTS
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
CONSIDERING the works of the experts group “Wine technology”, on the use of enzymes in oenology,
Partial dealcoholisation of wine
RESOLUTION OENO 10/2004
PARTIAL DEALCOHOLISATION OF WINE
THE GENERAL ASSEMBLY,
CONSIDERING Article 2 paragraph 2 ii of the agreement establishing the International organisation of vine and wine
CONSIDERING the works of the experts group International Code of Oenological Practices,
DECIDES:
Fining – Modification of an existing sheet
RESOLUTION OENO 9/2004
FINING – MODIFICATION OF AN EXISTING SHEET
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
CONSIDERING the works of the experts group International Code of Oenological International Practices,
DECIDES: