Bottle fermentation facilitating the multiplication of yeasts
RESOLUTION OENO 7/95
BOTTLE FERMENTATION FACILITATING THE MULTIPLICATION OF YEASTS
THE GENERAL ASSEMBLY
HAVING TAKEN ACCOUNT of the work of the "International Code of Oenological Practices" Group of Experts
DECIDES:
ON THE PROPOSAL of Commission II "Oenology" to introduce the following definition into the "International Code":
PART 2
Chapter C : Wines
Use of Nutritive salts and growth factors for yeasts facilitating bottle fermentation
Definition:
Addition of ammonium salts and thiamine to base wines destined for bottle fermentation.
Objective:
To facilitate the growth of yeasts, during the fermentation in bottles or in tanks, of the wines containing more grape sugars or added from a "tirage" liqueur.
Specifications:
Nutritive salts and other growth factors used must be:
- for nutritive salts, diammonium phosphate or ammonium sulphate in a maximum quantity of0.3 g/l (expressed as the salt).
- for growth factors, thiamine in the form of hydrochloride of thiamine (*) in a maximum quantity of 0.6 mg/l (expressed as thiamine)
- these substances must comply with the specifications of the "International Oenological Codex".
(*) This treatment will only be admitted when the specification has been defined in the International Oenological Codex.