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

Status: In Kraft

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

RESOLUTION OIV-OENO 504-2014

TREATMENT OF WINES USING A MEMBRANE TECHNOLOGY COUPLED WITH ACTIVATED CARBON TO REDUCE EXCESS 4-ETHYLPHENOL AND 4-ETHYLGUAIACOL

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” group of experts

DECIDES: following a proposal made by Commission II “Oenology”, to introduce in part II, Chapter 3 of the “International Code of Oenological Practices” the following practices and oenological treatments:

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

Definition:

Process that consists of reducing the excess content of 4-ethylphenol and 4-ethylguaiacol in wine using a coupling of technologies combining nanofiltration and treatment with activated carbon deodoriser.

Objectives:

  1. Reduce the content of 4-ethylphenol and 4-ethylguaiacol of microbial origin that constitutes organoleptic defects and masks the aromas of the wine.

Prescriptions:

  1. Refer to the general file on separative techniques used in the treatment of wines (Chapter 3.0) and the file on the application of membrane techniques applied to wines (Chapter 3.01).
  2. The objective of the first step of the process is to produce an ultrafiltrate containing some of the volatile phenols. This is achieved through nanofiltration.
  3. The ultrafiltrate obtained during the first step of the process is treated continuously on a column of activated carbon with deodorizing properties, then continuously and fully reincorporated into the initial tank of wine to be treated.
  4. The volume of ultrafiltrate extracted and treated with the column of activated carbon is dependent on the quantity of 4-ethylphenol and 4-ethylguaiacol to be removed.
  5. An oenologist or a qualified technician will be responsible for implementing the treatment.
  6. The activated carbon with deodorizing properties and nanofiltration membranes used must comply with the prescriptions contained in the “International Oenological Codex”.

OIV recommendation:

Accepted.