Wine, heart and balanced diet: Factors to be taken into account
RESOLUTION OENO 10/95
WINE, HEART AND BALANCED DIET: FACTORS TO BE TAKEN INTO ACCOUNT
THE GENERAL ASSEMBLY,
ON THE PROPOSAL of the Sub-Commission "Nutrition and Health" taking into account the works of the Expert Group "Nutrition and Wine",
CONSIDERING the current state of knowledge,
Calcium tartrate treatment
RESOLUTION OENO 8/97
CALCIUM TARTRATE TREATMENT
THE GENERAL ASSEMBLY,
AFTER HEARING the papers of the expert group « International Code of Oenological Practices »,
DECIDES:
ON THE PROPOSAL of Commission II « Oenology », to include in the « International Code », the following definition :
Lysozyme treatment
RESOLUTION OENO 6/97
LYSOZYME TREATMENT
THE GENERAL ASSEMBLY
AFTER HEARING the works of the expert group « International Code of Oenological Practices »,
DECIDES:
ON THE PROPOSAL of Commission II « Oenology », to include in the « International Code », the following definition;
Gelatin treatment
RESOLUTION OENO 5/97
GELATIN TREATMENT
THE GENERAL ASSEMBLY,
AFTER HEARING the works of the expert group « International code of oenological practices »,
DECIDES :
ON THE PROPOSAL of Commission II « Oenology », to include in the « International Code » , the following definition :
Lysozyme treatment
RESOLUTION OENO 10/97
LYSOZYME TREATMENT
THE GENERAL ASSEMBLY,
AFTER HEARING the works of the expert group « International Code of Oenological Practices »,
DECIDES:
ON THE PROPOSAL of Commission II « Oenology », to include in the « International Code », the following definition:
Principle of ratification of common methods with respect to methods of reference
RESOLUTION OENO 7/98
PRINCIPLE OF RATIFICATION OF COMMON METHODS WITH RESPECT TO METHODS OF REFERENCE
THE GENERAL ASSEMBLY,
READ Article 5, paragraph 4 of the International Convention of Unification of Methods of Analysis and Appreciation of Wines of October 13, 1954,
ON PROPOSAL of Subcommittee of Methods of Analysis and Appreciation of Wines,
DECIDES:
Raisining by physical treatment
RESOLUTION OENO 5/98
RAISINING BY PHYSICAL TREATMENT
THE GENERAL ASSEMBLY,
HAVING READ the works of the Group of Experts, «International Code of Enological Practices,»
DECIDES:
ON PROPOSAL of Commission II, «Enology,» to introduce into Part II of the «International Code of Enological Practices,» the following definition:
Concentration of must by refrigeration
RESOLUTION OENO 4/98
CONCENTRATION OF MUST BY REFRIGERATION
THE GENERAL ASSEMBLY,
HAVING READ the works of the Group of Experts, «International Code of Enological Practices,»
DECIDES:
ON PROPOSAL of Commission II, «Enology,» to introduce into Part II of the «International Code of Enological Practices,» the following definition:
Partial evaporation under atmospheric pressure
RESOLUTION OENO 3/98
PARTIAL EVAPORATION UNDER ATMOSPHERIC PRESSURE
THE GENERAL ASSEMBLY,
HAVING READ the works of the Group of Experts, «International Code of Enological Practices,»
DECIDES:
ON PROPOSAL of Commission II, «Enology,» to introduce into Part II of the «International Code of Enological Practices,» the following definition:
Importance of ethyl carbamate monitoring in wines during all stages of production and distribution
RESOLUTION OENO 8/99
IMPORTANCE OF ETHYL CARBAMATE MONITORING IN WINES DURING ALL STAGES OF PRODUCTION AND DISTRIBUTION
THE GENERAL ASSEMBLY,
BASED ON THE PROPOSAL of the "Food Safety" expert group and the "Nutrition and Health" sub-committee,
AFTER CONSIDERING reports showing ethyl carbamate, a compound occurring naturally in most foods and fermented beverages, is carcinogenic when administered to animals in high doses;