OIV guidelines for prevention of the risks and the development of a standardized methodology of voluntary breathalyzer tests and best practices at consumer wine events
RESOLUTION OIV-SECSAN 663-2021
OIV GUIDELINES FOR PREVENTION OF THE RISKS AND THE DEVELOPMENT OF A STANDARDIZED METHODOLOGY OF VOLUNTARY BREATHLYSER TESTS AND BEST PRACCTICES AT CONSUMER WINE EVENTS
THE GENERAL ASSEMBLY,
Decision tree for toxicological evaluation by OIV of processing aids and additives used in vine products
RESOLUTION OIV-SECSAN 357-2011
DECISION TREE FOR TOXICOLOGICAL EVALUATION BY OIV OF PROCESSING AIDS AND ADDITIVES USED IN VINE PRODUCTS
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
Taking note of the works of the « Food safety » expert group
Wine consumption and effects on human health
RESOLUTION OIV-SECSAN 455-2013
WINE CONSUMPTION AND EFFECTS ON HUMAN HEALTH
THE GENERAL ASSEMBLY,
In accordance with Article 2 (2)(a) of the Agreement establishing the OIV, which determines the OIV's activities:
Recommendation on the bioavailability research of wine phenolic compounds
RESOLUTION OIV-SECSAN 454-2013
RECOMMENDATION ON THE BIOAVAILABILITY RESEARCH OF WINE PHENOLIC COMPOUNDS
THE GENERAL ASSEMBLY,
According to Strategy Axis L) of the OIV Strategic Plan 2012–2014, Nutrition and health–individual and societal aspects, one role of the OIV is to collect scientific information in order to promote and provide direction for research on the effects of wine and other vine products’ consumption on human health,
Code of good fining practices for wine to be applied in the use of proteinaceous wine fining agents with allergenic potential (casein and egg white)
RESOLUTION OIV-SECSAN 520-2014
CODE OF GOOD FINING PRACTICES FOR WINE TO BE APPLIED IN THE USE OF PROTEINACEOUS WINE FINING AGENTS WITH ALLERGENIC POTENTIAL (CASEIN AND EGG WHITE)
THE GENERAL ASSEMBLY,
In view of article 2, paragraph 2 letter b subletter ii of the Agreement establishing the International Organisation of Vine and Wine dated 3rd April 2001,
Update of the decision tree for toxicological evaluation by OIV of processing aids and additives used in vine products
RESOLUTION OIV-SECSAN 627-2018
UPDATE OF THE DECISION TREE FOR TOXICOLOGICAL EVALUATION BY OIV OF PROCESSING AIDS AND ADDITIVES USED IN VINE PRODUCTS
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WARNING: this resolution repeals the following resolution: |
Revison of the maximum limit of arsenic in wine
RESOLUTION OIV-SECSAN 701-2022
REVISION OF THE MAXIMUM LIMIT OF ARSENIC IN WINE
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WARNING: This resolution amends the following resolutions: - AG 2/53-OEN |
Update to the Resolution OIV-OENO-SECSAN 520-2014 on the Code of good fining practices for wine to be applied in the use of proteinaceous wine fining agents with allergenic potential
RESOLUTION OIV-SECSAN 710-2022
UPDATE TO THE RESOLUTION OIV-OENO-SECSAN 520-2014 ON THE CODE OF GOOD FINING PRACTICES FOR WINE TO BE APPLIED IN THE USE OF PROTEINACEOUS WINE FINING AGENTS WITH ALLERGENIC POTENTIAL
WARNING: This resolution amends the following resolution:
Recommendation on the evaluation/ assessment and the communication of epidemiological studies concerning the consumption of grapes, wine and other vitivinicultural products
RESOLUTION OIV-SECSAN 711-2022
RECOMMENDATION ON THE EVALUATION/ASSESSMENT AND THE COMMUNICATION OF EPIDEMIOLOGICAL STUDIES CONCERNING THE CONSUMPTION OF GRAPES, WINE AND OTHER VITIVINICULTURAL PRODUCTS
CONSIDERING that Article 2 of the Agreement of 3rd April 2001, establishes the objects and functions of the OIV, such as to inform its members of measures whereby the concerns of producers, consumers and other players in the vine and wi
Recommendations on the dissemination of information on wine
RESOLUTION OIV-SECSAN 679-2022
RECOMMENDATIONS ON THE DISSEMINATION OF INFORMATION ON WINE CONSUMPTION
THE GENERAL ASSEMBLY,