Code International des pratiques œnologiques

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Preserved grape must

I.2.2 Preserved grape must

Fresh grape must whose alcoholic fermentation has been prevented by one of the following oenological procedures: sulphiting (*)[1] or addition of carbon dioxide (carbonation of the must (*))[2] or by sorbic acid (*, not accepted ).

A small quantity of endogenous ethanol is tolerated, with a limit of 1% vol.


[1] * indicates that the practice or the treatment is described in part II of the Code (see II.2.1.2 Sulphiting)

[2] * indicates that the practice or the treatment is described in part II of the Code (see II.2.2.3 Preservation by addition of carbon dioxide to must or carbonation of must)