Wine - Fining using proteins of plant origin
RESOLUTION OENO 8/2004
WINE - FINING USING PROTEINS OF PLANT ORIGIN
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”,
DECIDES:
Musts -Fining using proteins of plant origin
RESOLUTION OENO 7/2004
MUSTS -FINING USING PROTEINS OF PLANT ORIGIN
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”,
DECIDES:
Wine - Fining
RESOLUTION OENO 6/2004
WINE - FINING
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 sub-commission of the Methods of Analysis and Appraisal of Wines and of the experts group International Code of Oenological Practices;
Musts - Treatment with casein
RESOLUTION OENO 5/2004
MUSTS – TREATMENT WITH CASEIN
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 opinion of the « Wine Technology » experts group,
Musts- Treatment with potassium casein ate
RESOLUTION OENO 4/2004
MUSTS – TREATMENT WITH POTASSIUM CASEINATE
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
GIVEN the opinion of the "Wine Technology" experts group
Sulfiting (Grape chapter)
RESOLUTION OENO 3/2004
SULFITING (GRAPE CHAPTER)
THE GENERAL ASSEMBLY,
CONSIDERING Article 2 paragraph 2 ii of the agreement establishing the International organisation of vine and wine
HAVING CONSIDERED the work of the International Code of Oenological Practices experts group,
DECIDES:
Cold treatment
RESOLUTION OENO 2/2004
COLD TREATMENT
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,
HAVING CONSIDERED the work of the International Code of Oenological Practices experts group,
Treatment of wine using yeast mannoproteins
RESOLUTION OENO 15/2005
TREATMENT OF WINE USING YEAST MANNOPROTEINS
THE GENERAL ASSEMBLY
CONSIDERING Article 2, paragraph 2 ii of the Agreement of 3 April 2004 establishing the International Organisation of Vine and Wine
HAVING CONSIDERED the work of the « Wine Technology » experts group,
DECIDES:
Musts –Amendment to the fermentation activator sheet
RESOLUTION OENO 14/2005
MUSTS –AMENDMENT TO THE FERMENTATION ACTIVATOR SHEET
THE GENERAL ASSEMBLY
GIVEN THE OPINION of the "Wine Technology" experts group
CONSIDERING Resolution Oeno 09/2002 adopted by the OIV
DECIDES
To modify the fermentation activator sheet of the "International Code of Oenological Practices"
(sheet 2.3.2)
Warm post-fermentation maceration of red grapes called warm final maceration
RESOLUTION OENO 13/2005
WARM POST-FERMENTATION MACERATION OF RED GRAPES CALLED WARM FINAL MACERATION
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 opinion of the « Wine Technology » experts group,