Treatment of wine using inactivated yeasts with guaranteed glutathione levels
RESOLUTION OIV-OENO 533-2017
TREATMENT OF WINE USING INACTIVATED YEASTS WITH GUARANTEED GLUTATHIONE LEVELS
THE GENERAL ASSEMBLY,
CONSIDERING Article 2, paragraph 2 b) ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,
Treatment of musts using inactivated yeasts with guaranteed glutathione levels
RESOLUTION OIV-OENO 532-2017
TREATMENT OF MUSTS USING INACTIVATED YEASTS WITH GUARANTEED GLUTATHIONE LEVELS
The GENERAL ASSEMBLY,
CONSIDERING Article 2, paragraph 2 b) ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,
Determination of releasable 2,4,-trichloroanisole in wine by cork stoppers- Update of the method OIV-MA-AS315-16
RESOLUTION OIV-OENO 623-2018
DETERMINATION OF RELEASABLE 2,4,6-TRICHLOROANISOLE IN WINE BY CORK STOPPERS – UPDATE OF THE METHOD OIV-MA-AS315-16
WARNING: this resolution amends the following resolution: |
Revision of resolution OENO 7/2007 on oenological carbon
RESOLUTION OIV-OENO 604-2018
REVISION OF RESOLUTION OENO 7/2007 ON OENOLOGICAL CARBON
WARNING: this resolution amends the following resolution: - OIV-OENO 7/2007 |
Modification of the method for the determination of total acidity in vinegar
RESOLUTION OIV-OENO 597-2018
MODIFICATION OF THE METHOD FOR THE DETERMINATION OF TOTAL ACIDITY IN VINEGAR
WARNING: this resolution amends the following resolution: - OIV-OENO 52/2000 |
Total sulphur dioxide- Update to method OIV-MA-AS323-04A
RESOLUTION OIV-OENO 591B-2018
TOTAL SULPHUR DIOXIDE – UPDATE TO METHOD OIV-MA-AS323-04A
WARNING: this resolution amends the following method: - OIV-MA-AS323-04A |
Free sulphur dioxide- Update to method OIV-MA-AS323-04A
RESOLUTION OIV-OENO 591A-2018
FREE SULPHUR DIOXIDE – UPDATE TO METHOD OIV-MA-AS323-04A
WARNING: this resolution repeals the following method: - OIV-MA-AS323-05 |
Monograph on potassium carbonate
RESOLUTION OIV-OENO 579-2018
MONOGRAPH ON POTASSIUM CARBONATE
THE GENERAL ASSEMBLY,
IN VIEW of article 2, paragraph 2 iv of the Agreement of 3rd April 2001 establishing the International Organisation of Vine and Wine,
IN VIEW OF the work of the "Specifications of Oenological Products" Expert Group,
CONSIDERING Resolution OIV-OENO 580-2017 “Treatment with potassium carbonate in musts”,
Determination of hemicellulase activity in enzymatic preparations
RESOLUTION OIV-OENO 573-2018
DETERMINATION OF HEMICELLULASE ACTIVITY IN ENZYMATIC PREPARATIONS
THE GENERAL ASSEMBLY,
In view of Article 2, paragraph 2 iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,
At the proposal of the “Specifications of Oenological Products” Expert Group,
DECIDE to add to chapter 1 of the International Oenological Codex the file COEI-1-XYLANA:
Distinction between additives and processing aids- Oenological Tannins
RESOLUTION OIV-OENO 567C-2018
DISTINCTION BETWEEN ADDITIVES AND PROCESSING AIDS – OENOLOGICAL TANNINS
THE GENERAL ASSEMBLY,
In view of article 2, paragraph 2 ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,
Pagination
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