II.2.1.9 Treatment with carbon

Classification:

• Oenological carbon: processing aid

Definition :

Addition of carbon to musts.

Objectives :

a)        To correct organoleptic characteristics of wine coming from musts affected by fungi such as grey rot or oidium;

b)       To eliminate possible contaminants;

c)        To correct the colour :

• white musts derived from the white juice of red grapes,
• very yellow musts derived from white grape varieties,
• oxidized musts.

Prescriptions :

a)        The quantity of dry carbon used shall be less than 100 g/hl of must.

b)       The carbon added shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted