International Code of Oenological Practices

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Carbon treatment of slightly coloured wine

II.3.5.9 Carbon treatment of slightly coloured wine

Classification :

  • Oenological carbon : processing aid


Definition :

Addition of carbon to wine.

Objectives :

Correction of the colour:

  • Of white wines produced from red vine varieties with white juice,
  • Of white wines accidentally discoloured by contact with containers that have held red wines,
  • Of very yellow wines prepared from white varieties,
  • Of oxidised wines.

Prescriptions :

a)        The processing shall not:

  • Serve to de-colour red wine or rosé,
  • Be applied successively to must and to the wine that results from it.

b)       The quantity of dry carbon used shall be less than 100 g/hl of wine.

c)        The carbon used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV: