International Code of Oenological Practices

Download document

Fining using chitin-glucan

II.3.2.13 Fining using chitin-glucan


  • chitin-glucan: Processing aid


Addition of chitin-glucan of fungal origin for the purpose of fining wines


a)        To reduce turbidity by precipitating particles in suspension

b)       To carry out a treatment to prevent protein haze by the partial precipitation of excess proteinaceous matter.


a)        The doses to be used are determined after preliminary testing. The maximum dose used must not exceed 100 g/hl.

b)       Sediments are eliminated by physical procedures.

c)        Chitin-glucan of fungal origin may be used alone or together with other admitted products.

d)       Chitin-glucan must comply with the requirements of the International Oenological Codex.

Recommendation of the OIV