CODEX- Pectinlyase
RESOLUTION OIV/OENO 314/2009
CODEX – PECTINLYASE
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,
FOLLOWING a proposal made by the Sub-Commission of Methods of Analysis and the Specifications of Oenological Products expert group,
Determination of releasable 2,4,6-trichloroanisole in wine by cork stoppers
RESOLUTION OIV/OENO 296/2009
DETERMINATION OF RELEASABLE 2,4,6-TRICHLOROANISOLE IN WINE BY CORK STOPPERS
THE GENERAL ASSEMBLY
Considering Article 2 paragraph 2 iv of the Agreement of April 3, 2001 establishing the International Organisation of Vine and Wine,
Upon the proposal of the Sub-commission of Methods of Analysis,
Maceration of raisined grapes or their pomace in wine
RESOLUTION OIV/OENO 278/2009
MACERATION OF RAISINED GRAPES OR THEIR POMACE IN WINE
THE GENERAL ASSEMBLY
CONSIDERING Article 2, paragraph 2 ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine
Taking note of the works of the «Technology» expert group,
Maceration (General sheet)
RESOLUTION OIV/OENO 196/2009
MACERATION (General sheet)
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,
and having learned of the work carried out by the "Technology" group of experts,
Treatment with silver chloride
RESOLUTION OIV/OENO 145/2009
TREATMENT WITH SILVER CHLORIDE
THE GENERAL ASSEMBLY,
CONSIDERING Article 2 paragraph 2 ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,
CONSIDERING the work of the « International Code of Oenological Practices » experts group,
CONSIDERING the favourable opinion issued by the “Food safety” group at its 14th session,
Wine, heart and balanced diet: Factors to be taken into account
RESOLUTION OENO 10/95
WINE, HEART AND BALANCED DIET: FACTORS TO BE TAKEN INTO ACCOUNT
THE GENERAL ASSEMBLY,
ON THE PROPOSAL of the Sub-Commission "Nutrition and Health" taking into account the works of the Expert Group "Nutrition and Wine",
CONSIDERING the current state of knowledge,
Wine, nutrition and health to inform with operatos' support
RESOLUTION OENO 9/95
WINE, NUTRITION AND HEALTH TO INFORM WITH OPERATORS’ SUPPORT
THE GENERAL ASSEMBLY,
ON THE PROPOSAL of the Sub-Commission "Nutrition and Health", taking into account the work of the Expert Group Social Aspects of "Wine Consumption":
Microbiological analysis of wines and musts
RESOLUTION OENO 8/95
MICROBIOLOGICAL ANALYSIS OF WINES AND MUSTS
THE GENERAL ASSEMBLY
IN VIEW of article 5, paragraph 4 of the International Convention for the Unification of Methods of Analysis and Appreciation of Wines of 13 October 1954,
ON THE PROPOSAL of the Sub-Commission on Unification of Methods of Analysis and Appreciation of Wines,
DECIDES:
Enzymatic preparations
RESOLUTION OENO 6/95
ENZYMATIC PREPARATIONS
THE GENERAL ASSEMBLY;
IN VIEW of article 5, paragraph 4 of the International Convention for the Unification of Methods of Analysis and Appreciation of Wines of 13 October 1954,
ON THE PROPOSAL of the Sub-Commission on Unification of Methods of Analysis and Appreciation of Wines,