International Code of Oenological Practices

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Bulk pasteurisation

II. Bulk pasteurisation

Classification :

  • Liquide sulphur dioxide: additive

Definition :

Heating wine to a specified temperature for a given time.

Objectives :

a)       See II.3.4.3 ‘Pasteurisation’

b)       To inactivate oxidative enzymes when they are present in the wine.

Prescriptions :

a)        Bulk pasteurisation is performed by passing the wine through a heat exchanger followed by cooling.  It can take two forms:

  • Simple pasteurisation,
  • Flash pasteurisation.
  • Flash pasteurisation is distinguished from simple pasteurisation by rapid heating, to a higher temperature, for a very short time, followed by rapid cooling.

b)       The treatment should not produce any alteration in the clarity, colour, odour or taste of the wine.

Recommendation OIV: