Biology molecular tools for identification of Saccharomyces cerevisiae wine yeast and other yeast species related to winemaking
RESOLUTION OIV-OENO 408-2011
MOLECULAR TOOLS FOR IDENTIFICATION OF SACCHAROMYCES CEREVISIAE WINE YEAST AND OTHER YEAST SPECIES RELATED TO WINEMAKING
THE GENERAL ASSEMBLY
In view of Article 2, paragraph 2, no. iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,
On proposal of the group of experts “Microbiology”
Method for the determination of the size of pieces of oak wood by screening
RESOLUTION OIV-OENO 406-2011
METHOD FOR THE DETERMINATION OF THE SIZE OF PIECES OF OAK WOOD BY SCREENING
THE GENERAL ASSEMBLY
In view of Article 2, paragraph 2, no. iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,
On the proposal of the Sub-Commission on Methods of Analysis,
Prevention or minimisation of contaminants
RÉSOLUTION OIV-OENO 362-2011
PRÉVENTION OU MINIMISATION DES CONTAMINANTS
L’ASSEMBLÉE GÉNÉRALE,
VU l'article 2, paragraphe 2 ii de l'Accord du 3 avril 2001 portant création de l'Organisation internationale de la vigne et du vin,
De-acidification using an electro membrane process- Wines
RESOLUTION OIV-OENO 484-2012
DE-ACIDIFICATION USING AN ELECTROMEMBRANE PROCESS - WINES
THE GENERAL ASSEMBLY,
In view of article 2, paragraph 2 ii of the agreement dated 3rd April 2001, by which the International Organization of Vine and Wine was founded,
Being informed of the work of the "Technology" expert group,
DECIDES to modify file 3.1.2. De-acidification, by adding the following provision f):
De-acidification using an electro membrane process- Musts
RESOLUTION OIV-OENO 483-2012
DE-ACIDIFICATION USING AN ELECTROMEMBRANE PROCESS - MUSTS
THE GENERAL ASSEMBLY,
In view of article 2, paragraph 2 ii of the agreement dated 3rd April 2001, by which the International Organization of Vine and Wine was founded,
Being informed of the work of the "Technology" expert group,
DECIDES to modify file 2.1.3.2. De-acidification, by adding the following provision g):
Supplement to the method for determining dry extract (OIV/OENO 387/2009) (OIV-MA-AS2-03B)
RESOLUTION OIV-OENO 465-2012
SUPPLEMENT TO THE METHOD FOR DETERMINING DRY EXTRACT (OIV-OENO 387/2009) (OIV-MA-AS2-03B)
The GENERAL ASSEMBLY,
GIVEN Article 2, paragraph 2 iv of the Agreement dated April 3, 2001 which led to the establishment of the International Organization of Vine and Wine,
Upon proposal of the Sub-Commission “Methods of Analysis”,
Methods for the determination of natamycin in wine
RESOLUTION OIV-OENO 461-2012
METHODS FOR THE DETERMINATION OF NATAMYCIN IN WINE
THE GENERAL ASSEMBLY,
CONSIDERING Article 2 paragraph 2 iv of the Agreement establishing the International Organisation of Vine and Wine,
UPON THE PROPOSAL of the Sub-commission of Methods of Analysis of Must and Wine,
Monograph on yeast protein extracts (YPE)
RESOLUTION OIV-OENO 452-2012
MONOGRAPH ON YEAST PROTEIN EXTRACTS (YPE)
THE GENERAL ASSEMBLY,
IN VIEW of article 2, paragraph 2 iv of the agreement dated 3rd of April, 2001 establishing the International Organization of Vine and Wine,
CONSIDERING the work of the “Specifications of oenological products” expert group,
Determination of glycosidase activities in enzymatic preparations - Revision of the monograph (OENO 5/2007)
RESOLUTION OIV-OENO 451-2012
DETERMINATION OF GLYCOSIDASE ACTIVITIES IN ENZYMATIC PREPARATIONS - REVISION OF THE MONOGRAPH (OENO 5/2007)
THE GENERAL ASSEMBLY,
IN VIEW of article 2, paragraph 2 iv of the agreement dated 3rd of April, 2001, by which the International Organization of Vine and Wine was founded,
CONSIDERING resolution OENO 5/2007 concerning the determination of glycosidase activity in enzymatic preparations
Reduction of the sugar content in musts through membrane coupling
RESOLUTION OIV-OENO 450B-2012
REDUCTION OF THE SUGAR CONTENT IN MUSTS THROUGH MEMBRANE COUPLING
THE GENERAL ASSEMBLY,
In view of article 2, paragraph 2 ii of the agreement dated 3rd April 2001, by which the International Organization of Vine and Wine was founded,
As suggested by the Oenology Commission and in view of the work of the “Technology” expert group concerning the techniques used for the reduction of the sugar content in musts