The rectified food alcohol, rectified alcohol of viticultural origin or wine spirits shall comply with the production conditions fixed for these products by the present Code and to the prescriptions of the International Oenological Codex.

Recommendation of OIV:

For objective (a), not admitted

For objective (b), admitted

Aromatisation

II.3.5.2 Aromatisation

Definition :

Addition to wine of artificial or natural aromatic substances.

Objective :

To improve aromatic characters of wine or to confer such characters to wines that are devoid of them.

Prescriptions :

The objectives are achieved by addition:

a) Of natural or artificial flavourings;

b) Of extracts of natural aromatic substances.

Recommendation of OIV :

Not admitted

Blending and mixing or preparation of the cuvee

II.3.5.3 Blending and mixing or preparation of the cuvee

Definition :[1]

Operation consisting of blending different wines.

Objectives :

a) For wines with a geographical indication (for example Recognised Designation of Origin and Recognised Geographical Indication)

To produce wines of optimal qualitative characteristics representative of each geographical indication.

b) For wines without geographical indication :

To produce wines with the analytical, sensory and qualitative characteristics desired,
To produce wines having new and/or better balanced characteristics,
To produce wines having the desired price.

Prescriptions :

a) In no case shall this operation be conducted to conceal a microbiological or chemical alteration of wines.

b) The composition of the wine after this operation shall conform to the definitions of the present Code and to the requirements of Annex C of the Recueil of International Methods of Analysis for Wines and Musts.

Recommendation of OIV:

Admitted

[1] This definition applies solely to wines stricto sensu such as defined in the Part I, chap.3 “Wines” of the present Code.

Hot bottling

II.3.5.4 Hot bottling

Definition:

Bottling of wine heated prior to the immediate corking of the bottle.

Objectives:

a) Biological stabilisation of the wine;

b) Elimination of oxygen;

c) Physico-chemical stabilisation.

Prescription:

The wine should not be heated above 45°C.

Recommendation of the OIV:

Admitted

Oxygenation

II.3.5.5 Oxygenation

Classification:

Oxygen : processing aid

Definition:

Addition of oxygen or air to wine

Objectives:

a) To use "micro-oxygenation", “macro-oxygenation” and "nano-oxygenation" technologies on wines;

b) to initiate oxidation phenomena with the aim of:

contributing to stabilisation of colour and maturation of red wines by encouraging in particular the production of acetaldehyde, which can react with flavanols and anthocyanins to cause the formation of new pigments that are more stable and more intensely coloured (hyperchromic and bathochromic effect) than native anthocyanins,

preparing wines used in treatments to eliminate excess iron (file II.3.3.1 ‘Removal of iron’) through oxidation of ferrous iron into ferric iron;

c) to reduce the concentration of "volatile sulphur compounds" such as hydrogen sulphide, methane-thiol, etc.;

d) to reduce aroma compounds related to vegetal sensory characters;

e) to facilitate fining of wines.

Prescriptions:

a) In the case of “micro-oxygenation”, the rate at which the quantity of oxygen is added should be lower than that of the oxygen consumption by the treated wine; in other words, oxygen should not be accumulated in the wines during treatment. It is preferable to use this technique when wines have a high concentration of free anthocyanins.

b) “Macro-oxygenation” is defined by the addition of higher doses of oxygen compared to “micro-oxygenation” and by a shorter addition period. This is specifically practiced at the end of fermentation, at a post-fermentative stage and up until the first racking off lees.

c) In the case of “nano-oxygenation”, oxygen is added at regular intervals in very small quantities, such as 10 to 100 µg oxygen per litre of wine.

d) In the case of treatment of excess iron (file 3.3.1), oxygenation should be followed by an addition of tannin in proportion to the iron concentration of the wine, followed by fining, preferably with casein. The addition of oxygen should always precede the removal of iron by calcium phytate.

e) For stabilisation of the colour and improvement of the quality of a red wine during maturation, the doses to be added to the wine, in the case of “micro-oxygenation”, are around 1-5 mg/L per month – depending, mainly, on their initial anythocyanin and polyphenol concentration and concentration of free SO₂. In the case of treatment using “macro-oxygenation”, the oxygen doses added are higher to take into account the oxygen consumption by the yeast lees.

f) Due to the potential for the development of oxidative aromas, wine that undergoes oxygenation should be tasted regularly in order to define an optimum duration and temperature depending on the desired aromatic profile of the wine. Micro-oxygenation is not recommended above 22 °C to avoid excessive oxidation or below 8 °C to avoid oxygen accumulation.

g) The aim of oxygenation should not be a reduction in sulphite of wines containing excess sulphur dioxide.

h) Microbiological stability (especially where Brettanomyces bruxellensis is concerned) should be monitored to avoid organoleptic deviations in wines.

Recommendation of OIV:

Admitted

Treatment with caramel

II.3.5.6 Treatment with caramel

Definition :

Addition of caramel to wine.

Objectives :

a) To colour the wine.

b) To modify the taste of the wine.

Recommendation of OIV :

Not admitted

Treatment with β-glucanases

II.3.5.7 Treatment with β-glucanases

Classification:

Beta-glucanase (β1-3, β1-6)β: processing aid

Definition :

Addition to wine of an enzyme preparation containing activities catalysing the degradation of beta-glucans produced in the grape berry by the fungus Botrytis cinerea (noble rot, grey rot).

Enzyme activities involved in the degradation of β–glucans of botrytis cinerea are β-glucanases type β-1,3 and 1,6. The β-glucanases including β–1.3-glucanases are also able to degrade β-glucans released by saccharomyces type yeasts during alcoholic fermentation and during wine aging on lees.

Objective :

To improve the clarification and filterability of wines.

Prescription :

The glucanase preparation shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

Treatment with copper sulphate

II.3.5.8 Treatment with copper sulphate

Classification :

Copper sulphate, pentahydrate : processing aid

Definition :

Addition of copper sulphate pentahydrate (CuSO4 5H2O) to wine

Objective :

To remove the bad taste and odour due to hydrogen sulphide and possibly to its derivatives.

Prescriptions :

a) The dose of copper sulphate pentahydrate necessary to comply with the objective should be determined by a preliminary test. It shall not exceed 1 g/hl.

b) The colloidal cupric precipitate formed must be eliminated from the wine.

c) After treatment, the copper content of the wine should be checked and reduced to a level less than or equal to 1 mg/l by an appropriate procedure, complying with the specifications of Annex C of the Recueil of International Methods of Analysis for Wines and Musts.

d) The copper sulphate used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV :

Admitted

Carbon treatment of slightly coloured wine

II.3.5.9 Carbon treatment of slightly coloured wine

Classification :

Oenological carbon : processing aid

Definition :

Addition of carbon to wine.

Objectives :

Correction of the colour:

Of white wines produced from red vine varieties with white juice,
Of white wines accidentally discoloured by contact with containers that have held red wines,
Of very yellow wines prepared from white varieties,
Of oxidised wines.

Prescriptions :

a) The processing shall not:

Serve to de-colour red wine or rosé,
Be applied successively to must and to the wine that results from it.

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

c) The carbon used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

In-bottle pasteurisation

II.3.5.10 In-bottle pasteurisation

Definition :

Heating wine in bottles to a temperature and for a duration sufficient to prevent subsequent activity of microorganisms in the bottle.

Objective :

See 3.4.3

Prescriptions :

a) Pasteurisation can be performed :

By immersing bottles in hot water,
By running hot water onto bottles.

b) The increase in temperature shall cause no alteration in the appearance, colour, odour or taste of the wine.

c) A sufficient headspace will be provided under the cork to allow for the expansion in volume of the wine and precautions will be taken to avoid explosion of bottles due to excessive pressure.

Recommendation of the OIV:

Admitted

Partial dehydration of wines

II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration

Definition:

Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.

Objective:

See the sheet II.3.5.11 “Partial dehydration of wines”.

Prescription:

a) See the sheet “Partial dehydration of wine”;

b) Concentration can lead to a reduction of 20% of initial volume and should not be increased by more than 2% by volume of the initial alcohol strength of wine.

Recommendation of the OIV:

Admitted

Wine concentration by freezing / cryoconcentration.

II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration

Definition:

Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.

Objective:

See the sheet II.3.5.11 “Partial dehydration of wines”.

Prescription:

a) See the sheet “Partial dehydration of wine”;

b) Concentration can lead to a reduction of 20% of initial volume and should not be increased by more than 2% by volume of the initial alcohol strength of wine.

Recommendation of the OIV:

Admitted

Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol

2811

3. Wines

II.3.4.23 Treatment with fumaric acid to inhibit malolactic fermentation

II.3.5 Preparation for packaging and packaging

II.3.5.1 Fortification

II.3.5.2 Aromatisation

II.3.5.3 Blending and mixing or preparation of the cuvee

II.3.5.4 Hot bottling

II.3.5.5 Oxygenation

II.3.5.6 Treatment with caramel

II.3.5.7 Treatment with β-glucanases

II.3.5.8 Treatment with copper sulphate

II.3.5.9 Carbon treatment of slightly coloured wine

II.3.5.10 In-bottle pasteurisation

II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration

II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration