II.1.1 Sorting

Definition:

Choice of healthy bunches and separation of green, deteriorated or rotted berries. If need be, classification of bunches according to their degree of maturity.

Objective:

Operation aiming to preserve for sale as such or for further processing only good quality fruit suited for the intended use.

Indispensable operation for quality products.

Prescription:

No particular prescription.

Recommendation of the OIV:

Admitted

II.1.3 Removing stems from either grape berries or crushed grapes

Definition:

Separation of berries from their stems, or more generally removal of stems from the harvested grapes before the start of fermentation.

Objective:

To reduce the loss of colour and alcohol from red wines and to render them lower in tannin and less astringent. Reduces the herbaceous character due to non-lignified stems.

Prescription:

No particular prescription.

Recommendation of the OIV:

Admitted.

II.1.4 Draining

Definition:

Operation consisting of leaving the juice of the crushed, harvested grapes to flow, before pressing.

Objective:

To obtain a must including little of the substances contained in the stalks, skins, seeds, etc.

Prescriptions:

There are two distinct draining techniques: static and dynamic:

• The first should be as rapid as possible,
• The second should avoid abrasion which produces musts with a high solids content.

Recommendation of OIV:

Admitted

II.1.5 Pressing

Definition:

Operation consisting of pressing the harvested grapes or the marc so as to extract the liquid part.

Objectives:

a)        To extract must either for the preparation of grape juice or for fermentation in the absence of grape solids (fermentation off skins).

To separate the press wine from the marc after fermentation in the presence of grape solids (fermentation on skins).

Prescriptions:

a)        Pressing should be undertaken as soon as possible after harvest for freshly harvested grapes, or after crushing for crushed grapes.

b)       Pressing should be slow and progressive and the equipment used should compress the marc without breaking or crushing tissues in the solid parts of the harvested grapes.

c)        Pressing should be performed with caution and not to excess

Recommendation of OIV:

Admitted

II.1.6 Maceration according to the traditional technique of fermentation on skins

Definition:

Process consisting, after crushing and possible de-stemming of the harvested grapes, of leaving the solid and liquids parts in contact for a more or less prolonged period of time.

Maceration and fermentation are accomplished simultaneously.

Objective:

Extraction of substances contained in the skin of grapes, notably polyphenolic and flavour substances, etc.

Prescriptions:

To achieve the objectives of the process more rapidly, various mechanical processes can be used : pumping over, irrigation of the cap, use of tanks with automatic irrigation, or of devices to re-circulate the wine through the marc.

Recommendation of OIV:

Admitted

II.1.7 Carbonic maceration

Definition:

Process in which whole grapes are placed for a few days in a closed tank whose atmosphere comprises carbon dioxide. This gas results either from an external source, or from the respiration of grapes and the fermentation of a part of the crushed berries, or from both.

Objective:

Production of red wine or rosé which is more supple, less acidic, fresher and with a better expression of varietal aromas.

Prescriptions:

a)        A device for venting the gas formed should be provided so that the internal pressure does not exceed atmospheric pressure.

b)       The grapes, once removed from the tank, are crushed and pressed, and the separated must is fermented in the absence of solid matter.

Recommendation of OIV:

Admitted

II.1.8 Maceration after heating the harvested grapes

Definition:

Process of heating whole, crushed or de-stemmed grapes, before the start of fermentation, to temperatures chosen according to the desired goal, and maintaining them at these temperatures for a certain period of time.

Objectives:

a)        More rapid and more complete extraction of colour and other substances contained in skins.

b)       Prevention of enzymatic processes.

Prescription:

a)        The must may ferment either in contact with or in the absence of solids.

b)       The process must not lead either to a concentration, or to a dilution. Consequently:

• Excess heating is to be avoided,
• Heating by injection of steam is forbidden.

Recommendation of OIV:

Admitted

II.1.9 Control of the sugar content of grapes

Definition:

An increase in the natural sugar content of grape berries by viticultural techniques.

Objective:

To achieve an optimal composition of the crop by moderating yield and controlling vigour.

Prescriptions:

The objective can be reached by a choice of different factors such as:

a)        Soil and climate,

b)       Varieties, clones and rootstocks,

c)        Optimum planting density and vineyard management,

and by the application of the following viticultural practices:

• Balanced loading of buds on the vine,
• Maintenance and moderate fertilisation of the soil,
• Performing the operations of the annual vegetative period of the vine at an opportune time, without excessive trimming,
• Supplementary irrigation in dry zones,
• Occasional thinning of bunches,
• Reasonable use of pesticides,
• Harvest at optimal maturity,
• Natural raisining on the vine, late harvesting.

Recommendation of OIV:

Admitted

II.1.10.2 Raisining by physical treatment

Definition:

Process consisting in prolonging the ripening of grapes in a climatic chamber regulated by dehydrated air which may be heated.

Objectives:

To complete grape ripening when climatic conditions are unfavorable and to obtain an enrichment of sugar and all elements aside from malic acid.

Prescriptions:

a)        The harvest must be done by hand and the grapes transported in small, perforated crates;

b)       The distribution of air within the climatic chamber must be as homogeneous as possible;

c)        The internal temperature of the berry should not exceed 30°C;

d)       The concentration cannot lead to a reduction of more than 20% of initial volume nor increase more than 2% of the initial potential alcoholic strength, with an exception being made for certain special wines;

Recommendation of the OIV:

Admitted

II.1.11 Treatment with ascorbic acid

Classification:

• Ascorbic acid: additive
• Erythorbic acid: additive

Definition:

Addition of ascorbic acid to grapes.

Objective:

Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.

Prescriptions:

a)        It is recommended to add ascorbic acid before the grape’s crushing,

b)       The dose used must not exceed 250 mg/kg,

c)        It is advisable to use ascorbic acid with sulfur dioxide.

d)       The ascorbic acid must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.1.12 Sulfiting

Classification:

• Sulphur dioxide additive
• Potassium hydrogen sulphite : additive
• Ammonium sulphite: additive
• Ammonium hydrogen sulphite: additive
• Potassium anhydrous sulphite: additive

Definition:

Addition of, solution of sulphur dioxide, or potassium hydrogen sulphite, potassium anhydrous sulphite, ammonium sulphite or ammonium hydrogen sulphite to grapes.

Objectives:

Obtain microbiological control of grapes by limiting and/or preventing the propagation of yeasts and bacteria and technologically undesirable microorganisms.

Implement an antioxidant.

Prescriptions:

a)        The addition of sulfur dioxide prior to alcoholic fermentation should be limited as much as possible because the combining with acetaldehyde will render the solution with no antiseptic or antioxidant effects in resulting wine.

b)       The total sulfur dioxide contents when marketed must at least comply with the limits set by Annex C of the Compendium of International Methods of Analysis of wine and musts.

c)        The products used must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.1.13 Use of enzymes to improve the grape maceration process, the extraction of juice and other grape compounds

Definition:

Addition to grapes of enzymatic preparations containing activities catalysing the degradation of structural macromolecules of the cell wall of the grape, such as cellulose, pectins with their side chains, hemicellulose, glycoproteins, and various protein fractions.

Enzyme activities involved in the maceration of grapes notably include polygalacturonases, pectin lyases, pectinmethylesterases, arabinanases, rhamnogalacturonases, cellulases and hemicellulases.

Objectives:

a)        To facilitate operations for obtaining musts such as draining and pressing.

b)       To facilitate racking operations.

c)        To facilitate the extraction of colouring matter and polyphenols.

d)       To facilitate the extraction of aromas and aromatic precursors from grape berry skin.

Prescription:

The enzymes must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.1.14 Prefermentative cold maceration for making white wines

Definition:

Procedure involving the cold maturation of white grapes, destemmed or crushed and whole clusters. The mixture is held at a temperature for a period of time adapted to the sought after objective prior to pressing and fermentation.

Objective

To promote the release of skin compounds, notably aroma precursors using a diffusional and enzymatic procedure in order to increase the aromatic and gustatory complexity of wine

Prescriptions

a)        Evaluate the health condition and maturity of grapes in order to determine the technique or diffusional, enzymatic or biochemical procedure sought after,

b)       Manage oxidative phenomena through appropriate means,

c)        Prevent a significant extraction of phenolic compounds from excessive sulphiting at too high of a temperature or for a too lengthy maceration period,

d)       Prevent microbial activity through appropriate hygiene and at an adapted controlled temperature,

e)       Determine length of maceration time based on grape characteristics and the sought after wine type.

Recommendation of the OIV

Admitted

II.1.15 Prefermentative cold maceration for making red wines

Definition :

Procedure involving the cold maturation of red grapes, destemmed and/or crushed whole clusters at a temperature for a period of time adapted to the sought after objective prior to onset of fermentation.

Objectives

Promote the release of skin compounds using a diffusional and enzymatic procedure in order to increase the aromatic and gustatory complexity of wine and to improve the colour characteristics.

Prescriptions

a)        Evaluate the health condition and maturity of grapes in order to determine the interest of the technique,

b)       Manage oxidative phenomena through adapted dispositions,

c)        Prevent microbial activity through appropriate hygiene and controlled temperature, and an adapted maceration time,

d)       Determine length of maceration based on grape characteristics and sought after wine type.

Recommendation of the OIV

Admitted

II.1.16 Maceration (general sheet)

Définition:

Process consisting of leaving the solid and liquid parts of harvested grapes in contact for a more or less extended period of time. Maceration takes place before, simultaneously with or after fermentation.

Objective

Dissolution of substances contained within grapes, notably phenolic compounds, aromas and their precursors.

Prescriptions

The objective may be achieved by:

a)        Maceration according to the traditional technique of fermentation on skins (II.1.6)

b)       Carbonic maceration (II.1.7)

c)        Maceration after heating the harvested grapes (II.1.8)

d)       Prefermentative cold maceration for making white wine (II.1.14)

e)       Prefermentative cold maceration for making red wine (II.1.15)

f)         Warm post-fermentation of red grapes, known as warm final maceration (II.2.3.9)

g)        Maceration of raisined grapes or their pomace in wine (II.2.3.10)

Recommendation of OIV

Refer to the practices and treatments indicated above

II.1.17 Treatment of crushed grapes with ultrasound to promote the extraction of their compounds

Définition :

Usage of ultrasound for a rapid extraction of grape compounds.

Objective :

To stimulate extraction of grape compounds during pre-fermentation maceration, after destemming and crushing, by using of ultrasound, with the following aims:

• To obtain a must with a higher concentration of phenolic compounds and other grape compounds
• To obtain wines with an adequate and stable phenolic composition, reducing the maceration time compared to a traditional process
• To limit the release of tannins present in the seeds (since maceration time is decreased), mainly when the treated grapes have a low phenolic maturation
• To accelerate the grape processing

Prescriptions :

a)        The treatment must be carried out on destemmed and crushed grapes in order to increase the performance of the treatment

b)       In order to avoid a temperature increase in the bulk of crushed grapes this treatment should be done with the bulk in movement

c)        To boost an efficient cavitation process, the solid/liquid proportion in the bulk of crushed grapes must be adequate.

Recommendation of OIV

Admitted

II.1.18 Treatment by discontinuous high pressure processes

Definition:

Process that consists in the reduction of indigenous organisms in grapes by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar).

Objective

a)        To reduce the microbial loads of indigenous microorganisms, especially yeasts,

b)       To reduce SO2 levels used in winemaking,

c)        To accelerate maceration in red winemaking.

Prescriptions

a)        The high hydrostatic pressure (HHP) technique relates to the use of pressure levels of higher than 150 MPa (1500 bar) during a discontinuous process.

b)       The elimination of yeasts in grapes and musts requires pressure levels of 200-400 MPa.

c)        The elimination of bacterial cells needs pressure levels of 500-600 MPa.

d)       The treatment time range is 2-10 minutes.

e)       If necessary, the increase in temperature may be controlled by supplementary refrigeration.

f)         The increase in temperature and the techniques used should not entail any alteration in the appearance, colour, flavour or taste of the wine.

Recommendation of OIV

Admitted

II.2.1 Preparation of musts for either preservation or alcoholic fermentation

II.2.1.1 Oxygenation

Classification:

Oxygen: processing aid

Definition:

Addition of oxygen or air to must

Objectives:

a)        To accelerate the oxidation process in musts in white or rosé winemaking with the aim of provoking browning reactions in phenolic compounds, which are formed by polymerisation, then precipitate and are removed during clarification of musts, to improve the stability of wines in relation to oxidation. This practice, which provides for the addition of high levels of oxygen to musts, equivalent to several saturations, is called “hyperoxygenation”;

b)       to contribute to the reduction of aromas compounds related to vegetal sensory character and the disappearance of reductive aromas;

c)        to ensure alcoholic fermentation occurs smoothly and to avoid stuck fermentations.

Prescriptions:

a)        In the case of reduction of the level of phenolic compounds involved in browning phenomena, oxygen should be added before clarification of must;

b)       in the case of management of fermentation kinetics, the addition of oxygen at the recommended dose of 5-10 mg·L^-1 is sufficient provided that this is carried out at the end of the yeast growth phase, namely after the reduction of the sugar concentration of the must by around 50 g·L^-1;

c)        the aim of oxygenation should not be a reduction in sulphite of musts containing excess sulphur dioxide.

Recommendation of OIV:

Admitted

II.2.1.3 Adjustement of acidity of must

II.2.1.3.1.1 Chemical acidification

Classification:

• Malic acid (D,L-, L-): additive
• Lactic acid: additive
• Tartaric acid: additive

Definition:

Increasing the titration acidity and the actual acidity (decreasing pH) by adding organic acids.

Objectives :

a)        Produce balanced wines from the gustatory point of view;

b)       Favor a good biological evolution and good maturation of wine;

c)        Remedy insufficient natural acidity caused by:

• climatic conditions in the viticultural region, or
• oenological practices which lead to a decrease in natural acidity

Prescriptions:

a)        Lactic acid, L(-) or DL malic acid and L(+) tartaric acid are the only acids that can be used;

b)       The addition of acids should not be done to conceal fraud;

c)        The addition of mineral acids is forbidden;

d)       Chemical acidification and chemical de-acidification are mutually exclusive;

e)       The acids used must conform to the International Oenological Codex standards

f)         Acids can be only be added to musts under condition that the initial acidity content is not raised by more than 54 meq/l (i.e. 4 g/l expressed in tartaric acid),

When must and wine are acidified, the net cumulative increase must not exceed 54 meq/l (or 4 g/l expressed in tartaric acid),

Recommendation of the OIV:

Admitted

II.2.1.3.1.1.1 Calcium sulfate

Classification:

Calcium sulphate: additive

Definition:

Addition of calcium sulphate (CaSO₄.2H₂0) to the must prior to fermentation in combination with tartaric acid for the elaboration of liqueur wines.

Objective:

a)        Produce balanced liqueur wines from the gustatory point of view;

b)       Favour a good biological evolution and good storage of liqueur wine;

c)        Remedy insufficient natural acidity of liqueur wines caused by:

• climatic conditions in  the viticulture region,
• oenological practices which lead to a decrease in natural acidity

Prescriptions:

a)        The use of calcium sulfate is used in combination with lower tartaric acid level

b)       It is suggested to make laboratory preliminary tests to calculate the doses of calcium sulfate and tartaric acid needed to reduce the pH required;

c)        The dose must not exceed 2 g/L of calcium sulfate because it allows to reach the adequate pH 3.2 in the winemaking of these musts and to obtain equilibrated wines even in years of adverse weather conditions;

d)       The residual level of sulfates in wines must not exceed the OIV limit;

e)       The practice should not be done to conceal fraud;

f)         Chemical acidification and chemical de-acidification are mutually exclusive;

g)        Calcium sulfate used must comply with the prescription of the International Oenological Codex standards.

Recommendation of the OIV:

Admitted only for liqueur wines

II.2.1.3.1.2 Microbiological acidification

Definition:

Increase of titratable acidity and real acidity (decrease in pH) by using yeasts.

Objective:

a)        see general sheet “acidification” (II.2.1.3.1)

Prescriptions:

In order to achieve this objective, microbiological acidification by yeasts may be carried out by inoculation of selected strains.

Recommendation of the OIV.:

See sheet: acidification by yeasts (Saccharomyces and non-Saccharomyces)( II.2.1.3.1.2.1)

II.2.1.3.1.2.1 Acidification by yeasts

Definition:

Increase of titration acidity and real acidity (decrease in pH) during alcoholic fermentation with yeasts (Saccharomyces and non-Saccharomyces)”.

Objectives:

a)        To make balanced wine from a sensory point of view;

b)       To obtain a production of D or L-malic acid and/or D or L-lactic and/or succinic acid during alcoholic fermentation.

Prescriptions:

Acidification by musts can operate:

a)        on musts (see file II.2.1.3.1);

b)       with pure strains or successive fermentations using yeast strains capable of producing D or L-malic acid and/or D or L-lactic and/or succinic;

c)        the yeast must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.

II.2.1.3.1.3 Acidification by electromembrane treatment (bipolar membrane electrodialyse)

Definition:

Physical ionic must extraction method under action of electric field using permeable cation membranes and bipolar membrane giving rise to increased titratable acidity and actual acidity (decrease in pH).

Objectives:

a)        Increase titration acidity and actual acidity (decrease in pH).

b)       Promote good biological characteristics and favour good vinification.

c)        Favour good maturation of wine.

d)       Remedy insufficient natural acidity caused by:

• climatic conditions in the viticulture region, or
• oenological practices which lead to a decrease in natural acidity.

Prescriptions:

a)        See the general sheet on separative techniques used in the treatment of musts and wines and the sheet concerning the use of membrane techniques applied to musts.

b)       Acidification by electro-membrane treatment should not be done to conceal fraud.

c)        Cationic membranes shall be made in a way so as to only enable them to be adapted to the extraction of cations only and in particular cations: K+.

d)       Bipolar membranes are impermeable to anions and cations of musts.

e)       Acidification by bipolar electrodialysis must only be carried out provided that initial must acidity is not increased more than 54 meq/l (that being 4 g/l expressed in tartaric acid).When musts and wine are acidified, the net accumulated increase must not be over 54 meq/l (that being 4 g/l expressed in tartaric acid).

f)         The implementation of the process will be under the responsibility of an oenologist or a qualified technician.

g)        The membranes shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.3.1.4 Acidification by cation exchanger treatment

Definition:

Physical partial extraction of cations of the musts to increase titration acidity and actual acidity (decrease in pH). through a cation exchanger.

Objectives:

a)        Increase titration acidity and actual acidity (decrease in pH)

b)       Refer to the objectives in the general file II.2.1.3.1 Acidification

Prescriptions:

a)        The treatment will be performed using cation exchange resins regenerated in the acid cycle.

b)       The treatment must be limited to the elimination of excess cations

c)        To avoid the production of fractions of must, the treatment will be performed continuously, with in-line incorporation of the treated must into the original must.

d)       As an alternative, the resin could be directly introduced into the tank of must, in the quantities required, then separated by all appropriate technical methods.

e)       The acidification must be carried under condition that the initial acidity is not raised by more than 54 meq/L. When must and wine are acidified, the cumulative net increase must not exceed 54 meq/L

f)         All operations will be placed under the responsibility of an oenologist or qualified technician

g)        The resins shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.3.2.2 Chemical de-acidification

Classification :

• Potassium L(+) tartrate: processing aid
• Calcium carbonate: processing aid
• Potassium hydrogen carbonate: processing aid

Definition:

Decrease of the acidity and the actual acidity (increase of the pH) by addition of neutral potassium tartrate, potassium hydrogen carbonate or calcium carbonate containing possibly small quantities of the calcium double salt of L(+) tartaric and L(-) malic acids.

Objectives :

a)       See II.2.1.3.2 ‘De-acidification’

b)       To favour biological de-acidification.

Prescriptions :

a)        The wine produced from a de-acidified must shall contain at least 1 g/l tartaric acid;

b)       The process of the formation of the double salt (neutral calcium salts of tartaric and malic acids) should be applied in the case of musts very rich in malic acid for which precipitation of the tartaric acid alone does not provide a satisfactory reduction of the titratable acidity,

c)        The aim of chemical de-acidification shall not be to conceal fraud,

d)       Chemical de-acidification and chemical acidification are mutually exclusive.

e)       The products added shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.1.3.2.3 Microbiological de-acidification

Definition:

Lowering of total acidity and real acidity (increase in pH) by using yeasts or lactic acid bacteria.

Objective:

See sheet II.2.1.3.2 De-acidification

Prescriptions:

In order to achieve this objective, microbiological de-acidification by microorganisms is carried out by inoculation of selected strains.

Recommendation of the OIV:

See sheets:

• II.2.1.3.2.3.1 ‘De-acidification by yeasts (Saccharomyces and non-Saccharomyces)’ and / or
• II.2.1.3.2.3.2 ‘De-acidification by lactic acid bacteria’.

II.2.1.3.2.3.1 De-acidification by yeasts

Definition:

Lowering of total acidity and real acidity (increase in pH) by using selected yeasts (Saccharomyces and non-Saccharomyces)

Objectives:

a)        To make balanced wine from a gustatory sensation point of view;

b)       To obtain a partial or total breakdown of malic acid by a biological pathway

Prescriptions:

Biological decrease of malic acid by yeasts can operate:

a)        On musts (see file II.2.1.3.2.3 ‘Microbiological de-acodification’);

b)       The objective under b) can be achieved during alcoholic fermentation using selected Saccharomyces or non-Saccharomyces strains. Strains of Saccharomyces genus are known for their partial breakdown capabilities. Strains of Schizosaccharomyces pombe are known for their total malic acid breakdown capabilities;

c)        The use of Schizosaccharomyces yeasts has shown its efficiency for obtaining a rapid breakdown, whether partial or complete, of L-malic acid in musts and wines. Due to the great decrease of titratable acidity and the concentration of hydrogen ions, induced by the activity of these yeasts, their development can be undesirable for certain wines. So precautions should be taken to avoid contamination of the vats for which the development of these yeasts is undesirable.

d)       Yeasts must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.

II.2.1.3.2.3.2 De-acidification by lactic acid bacteria

Definition:

Reduction of the total acidity and real acidity (increase in pH) through the use of lactic acid bacteria of the Lactobacillus, Leuconostoc, Pediococcus and Oenococcus genera.

Objectives:

a)        To develop balanced wines in terms of taste sensations;

b)       to obtain the total or partial degradation of malic acid by biological means.

Prescriptions:

a)        To achieve the objective, de-acidification by lactic acid bacteria is conducted by addition of at least 10⁶ CFU/mL of selected strains of lactic acid bacteria to must, which may or may not be in the process of alcoholic fermentation.

b)       the selected strains must comply with the prescriptions of the International Oenological Codex.

OIV recommendation:

Admitted

II.2.1.3.2.4 De-acidification using an electromembrane process

Definition:

Physical method of ionic extraction from the must under the action of an electric field using permeable membranes with anions on the one part and bipolar membranes on the other. The combination of permeable membranes with anions and bipolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH).

Objectives:

a)        Correct excess natural acidity caused by climate conditions in the wine region by reducing titratable acidity and actual acidity (increase in the pH)

b)       Develop balanced wines in terms of taste

c)        Promote a smooth wine maturing operation

Prescriptions:

a)        Refer to the general file on separative techniques used in the processing of musts and wines and the file on the application of membrane techniques to musts.

b)       De-acidification using an electromembrane process should not be intended to hide a fault.

c)        The anionic membranes must be composed in such a way that they only allow the extraction of anions and in particular the organic acids from the must.

d)       The bipolar membranes are impermeable to anions and cations in the must.

e)       The wine from a de-acidified must should contain at least 1g/L^-1 of tartaric acid.

f)         De-acidification by membrane process and acidification are mutually exclusive;

g)        An oenologist or qualified technician will be responsible for implementing the process.

h)       The membranes used must comply with the prescriptions contained in the “International Oenological Codex”

OIV recommendation:

Admitted

II.2.1.3.2.5 Treatment with potassium carbonate

Classification:

• Potassium L(+) tartrate: processing aid
• Potassium carbonate: processing aids
• Potassium hydrogen carbonate: processing aid
• Calcium carbonate: processing aid

Definition:

Decrease of the acidity and the actual acidity (increase of the pH) by addition of neutral potassium tartrate, potassium hydrogen carbonate, potassium carbonate or calcium carbonate containing possibly small quantities of the calcium double salt of L(+) tartaric and L(-) malic acids.

Objective:

a)       See II.2.1.3.2 ‘De-acidification’

b)       For de-acidification of must.

Prescriptions:

a)        The wine produced from a de-acidified must should contain at least 1 g/l tartaric acid for wine quality reasons;

b)       The process of the formation of the double salt (neutral calcium salts of tartaric and malic acids) should be applied in the case of musts very rich in malic acid for which precipitation of the tartaric acid alone does not provide a satisfactory reduction of the titratable acidity;

c)        The aim of chemical de-acidification shall not be to conceal fraud;

d)       Chemical de-acidification and chemical acidification are mutually exclusive;

e)       The products added shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.1.4 Use of enzymes for the clarification

Classification:

• Arabinanases : processing aid
• Cellulases : processing aid
• Pectinlyases : processing aid
• Pectinemethylesterase : processing aid
• Polygalacturonases : processing aid
• Hemicellulases : processing aid

Definition :

Addition to must of enzymatic preparations containing activities catalysing the degradation of grape macromolecules which went into the must during the juice extraction operations, as well as beta-glucans produced by the fungus Botrytis cinerea.

Enzyme activities involved in the clarification of musts notably include polygalacturonases, pectinlyases, pectinmethylesterases, and to a lesser extent arabinanases, rhamnogalacturonases, cellulases and hemicellulases as well as β-glucanases if the musts come from botrytised grapes.

Objective:

To facilitate the clarification of musts.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.1.5 Settling

Definition :

Separation, before fermentation, of the more or less clear liquid from the solid matter suspended in the must.

Objectives :

a)        To eliminate soil particles.

b)       To eliminate organic particles so as to reduce phenoloxidase activity.

c)        To reduce the indigenous microbial flora.

d)       To reduce colloid content and turbidity.

Prescriptions :

a)        To achieve these objectives, one can use :

• Static settling, either spontaneously or facilitated by the use of appropriate additives, consisting of leaving the must for a few hours in a tank, then separating the deposit by decanting.
• Dynamic settling by centrifugation or filtration.

b)       To avoid the commencement of fermentation, the must may be initially cooled and/or sulphited.

Recommendation of OIV:

Admitted

II.2.1.6 Gelatin treatment

Classification

• Gelatin: processing aid

Definition:

Addition of gelatin to the must

Objectives:

a)        Reduction of polyphenolic compounds in the must, in order to decrease must astringency before fermentation.

b)       Reduction of the particles which are insoluble in the must.

Prescription:

This gelatin must conform to the prescriptions of the International oenological codex.

Recommendation of the OIV:

Admitted

 II.2.1.7 Tanin addition

Definition :

Addition of tannin to must.

Objectives :

a)        To facilitate the subsequent stabilisation of wines by partial precipitation of excess proteinaceous matter in musts;

b)       to facilitate the fining of musts in conjunction with protein-type fining agents and prevent over-fining;

c)        to contribute to the antioxidant and antioxidasic protection of compounds of the must;

d)       to promote the expression of colour in red wines obtained from musts to which tannins have been added.

Prescription :

a)        To facilitate rapid incorporation into must, tannins may be added immediately after harvesting;

b)       the tannins used should comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.8 Treatment with bentonites

Classification:

• Bentonites : processing aid

Definition :

Addition of bentonites to must.

Objective :

Preventive treatment for protein and copper hazes.

Prescription :

The substances used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.1.9 Treatment with carbon

Classification:

• Oenological carbon: processing aid

Definition :

Addition of carbon to musts.

Objectives :

a)        To correct organoleptic characteristics of wine coming from musts affected by fungi such as grey rot or oidium;

b)       To eliminate possible contaminants;

c)        To correct the colour :

• white musts derived from the white juice of red grapes,
• very yellow musts derived from white grape varieties,
• oxidized musts.

Prescriptions :

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

b)       The carbon added shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.1.10 Treatment with silicon dioxide

Classification

• Colloidal solution of silicon dioxide: Processing aid

Definition :

Addition to must of a colloidal solution of silicon dioxide coupled with the addition of a gelatin solution.

Objective :

To achieve the flocculation of the gelatin with a view to clarification.

Prescriptions :

a)        The product is added to the must.

b)       Preliminary tests are necessary to determine optimal doses of colloidal silicon dioxide and of gelatin.

c)        The products added shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.1.11 Filtration

Definition :

Physical process by which must is passed through appropriate filters that retain particles in suspension.

Objective :

Clarification of the must.

Prescriptions :

a)        Filtration is practised with or without additives.

b)       Additives used, such as diatomaceous earth and cellulose paste and powder, shall comply with the prescriptions of the International Oenological Codex

Recommendation of OIV:

Refer to the practices and treatments mentioned above.

II.2.1.11.1 Filtration on a filter bed

Classification:

• Diatomite: processing aid
• Perlite : processing aid

Definition :

Filtration of the must through a bed of auxiliary filter material.

Objective :

See II.2.1.11 ‘Filtration’

Prescriptions :

The filtration can be undertaken :

a)        By continuous deposition of the bed on appropriate supports;

b)       On a filter bed formed on a rotary drum under vacuum with continuous elimination of the external skin containing the filtered particles.

Auxiliary filter materials, such as diatomaceous earth, perlite and cellulose, are chosen as a function of the degree of clarification desired. They shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.12 Partial dehydratation of musts

Definition:

Process consisting in the elimination of a certain quantity of water in grape must.

Objectives:

a)        To increase the sugar level of a must intended to be fermented;

b)       To produce caramelized musts;

c)        To produce concentrated musts;

d)       To prepare grape sugar.

Prescritions:

a)        The objectives can be reached by various techniques called subtractive richness techniques:

• cold concentration;
• Inverse osmosis
• Partial evaporation by vacuum;
• Partial evaporation by atmospheric pressure;

b)       For objective under a), concentration cannot lead to a reduction of more than 20% of initial volume nor increase more than 2% of the initial, potential alcoholic strength of the must.

c)        The elimination of water in the must cannot be cumulated with the elimination of water in the corresponding wine (only for objective a).

Recommendations of the OIV:

To refer to the sheets concerning the above-mentioned practices and treatments.

II.2.1.12.1 Concentration

Definition :

Process consisting of concentrating must by elimination of part of the water through specific membranes under the action of a pressure greater than the osmotic pressure of the must.

Objective :

To obtain an enrichment of the must, especially in sugars.

Prescriptions :

a)        The concentration can be performed on all or part of the must.

b)       The concentration shall not be undertaken to reduce the initial volume of the must by more than 20% nor to increase the initial potential alcohol content of the must by more than 2% (vol.).

c)        Since this procedure entails a concentration of all must constituents, its application shall be limited to musts where its use is justified.  It should not be used to modify the type of wine produced.

d)       The procedure shall be conducted under the responsibility of an oenologist or a specialist technician.

e)       The membranes used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV

Admitted

II.2.1.12.2 Partial evaporation

Definition:

Prescriptions to concentrate musts at a moderate temperature by evaporation of a portion of the water in the thermal exchanger under a high vacuum.

Objective:

See the sheet on II.2.1.12 “Partial dehydration of musts”.

Prescriptions:

a)        Select a continuous, rather than a re-circulating, unit;

b)       The prescription concentrates all ingredients and should thus be limited to must justifying this technique and should not modify the type of wine produced;

c)        This prescription is not recommended for musts from grape varieties with significant free varieties of odour;

d)       A volume counter will measure the amount of water eliminated.

Recommendation of OIV:

Admitted

II.2.1.12.3 Partial evaporation under atmospheric pressure

Definition:

Process consisting in eliminating a certain quantity of water from grape must in an evaporational system under atmospheric pressure.

Objectives:

See II.2.1.12. b, c, and d ‘Partial dehydratation of musts’

Prescriptions:

a)        Evaporation may be done in open cauldrons, with or without stirring, heated:

• by direct fire, or
• by steam sleeves or in another calorific fluid

b)       These processes must be conducted in such a way as to obtain the desired degree of concentration and caramelization of sugar without obtaining undesirable changes in taste.

Recommendation of the OIV:

Admitted

II.2.1.12.4 Concentration of must by cold

Definition:

Process consisting in concentrating must by partial freezing and elimination of the ice thus formed.

Objective:

See II.2.1.12 a and c ‘Partial dehydratation of musts’

Prescriptions:

A light sulfiting of the must before freezing is recommended.

Recommendation of the OIV:

Admitted

II.2.1.13 Desulphiting

Definition :

Operation designed to remove from the must, completely or partially, the sulphur dioxide that had been introduced by sulphiting.

Objectives :

a)        To render the must suitable for the production of different products, notably concentrated must, grape juice and special wines.

b)       To render fermentable a must preserved with sulphur dioxide.

Prescription :

Only physical processes may be employed.

Recommendation of OIV:

Admitted

II.2.1.14 Flotation

Definition:

An operation consisting of injecting gas into a must in such a way as to cause particles or microorganisms to rise to its surface.

Objectives:

a)        Obtain rapid clarification with or without adding clarifying agents;

b)       Reduce the indigenous population of microorganisms prior to alcoholic fermentation for the subsequent use of selected yeasts;

c)        To continuously clarify in order to regularize the quantity of items to eliminate;

d)       And possibly, enhance oxygenation during clarification.

Prescriptions:

Clarification can be done:

a)        Protected from air by using nitrogen or carbon dioxide, or by aerating to encourage the oxidation of oxidable compounds and render the color of the wine more stable by aeration;

b)       At ambient temperature, after chilling or by using continuous systems which allow real-time control of clarifying agents and clarification speed;

c)        Or in a static manner using appropriate containers

d)       The products used must conform to the International Oenological Codex standards

Recommendation of the OIV:

Admitted

II.2.1.15 Treatment with potassium caseinate

Classification :

• Potassium caseinate: processing aid

Definition:

Addition of potassium caseinate to musts in the form of a colloidal suspension or in association with other fining agents.

Objective:

Eliminate oxidized polyphenolic compounds or those compounds likely to oxidize

Prescription:

Potassium caseinate must comply with prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.16 Treatment with casein

Classification :

• Casein (calcium caseinate): processing aid

Definition:

Addition of casein to musts in the form of a colloidal suspension or in association with other fining products.

Objective:

Elimination of polyphenolic compounds or those susceptible to oxidation

Prescription:

The casein used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.17 Fining using proteins of plant origin

Objectives

Use of protein matter of plant origin for the fining of musts in order to improve their clarity, stability and taste.

Prescriptions:

a)        The dose to be used is determined after a preliminary test trial. The maximum usage dose should be less than 50 g/hl. The dose retained corresponds to the sample which produces the sought after clarity and gives a better result for tasting.

b)       Protein matter of plant origin can be used with other admitted products such as tannins, bentonite, silica gel…

c)        Protein matter of plant origin must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.18 Use of enzymes for improving the filterability

Classification:

• Arabinanases: processing aid
• Cellulases: processing aid
• Pectinlyases: processing aid
• Pectinemethylesterase: processing aid
• Polygalacturonases: processing aid
• Hemicellulases: processing aid

Definition:

Addition to must of enzymatic preparations containing activities catalysing the degradation of plugging macromolecules of grapes which went into the must during the juice extraction operations.

Enzyme activities involved in improving the filterability of musts notably include polygalacturonases, pectin lyases, pectinmethylesterases, and to a lesser extent arabinanases, rhamnogalacturonases, cellulases, hemicellulases, as well as β-glucanases if the musts come from botrytised grapes.

Objective:

To improve the filterability of musts by specific hydrolysis of colloids.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.19 Use of enzymes for the release of flavouring substances

Classification:

• Glycosidases: processing aid
• Glucosidases: processing aid

Definition:

Addition to must of enzymatic preparations containing activities catalysing the hydrolysis of the saccharide portion of the glycosylated aromatic substances (flavour precursors) of the grape, such as glycosylated terpenes.

Enzyme activities involved in the release of flavouring substances are glycosidases and glucosidases. Depending on the degree of inhibition by glucose, these enzymes may become active only after the fermentation has concluded.

Objective:

to enhance the aromatic potential of the must.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.20 Adsorbant copolymer treatment PVI/PVP

Classification:

• PVI/PVP copolymer: processing aid

Definition:

The addition of polyvinylimidazole – polyvinylpyrrolidone copolymers (PVI/PVP) in order to reduce copper, iron and heavy metal contents.

Objectives:

a)        To prevent defects caused by too high metal contents (for example ferric casse).

b)       To reduce undesirable high concentration of metals due to:

• Must contaminated by metal cations (for example by residues from phytosanitary products containing copper),
• Metal cation contamination during must treatment from winemaking equipment.

Prescriptions:

a)        The amount used should be less than 500 mg/l.

b)       When musts and wine are treated with PVI/PVP copolymers, the accumulated dosage should be less than 500 mg/l.

c)        The copolymers should be eliminated by filtration no later than two days after the addition taking into account the precautionary principle. In the case of cloudy musts, the copolymer must be added no earlier than a maximum of two days before filtration.

d)       The adsorbant copolymers used should comply with the prescriptions of the International Oenological Codex and in particular monomers limits.

e)       The implementation of the procedure shall be placed under the responsibility of an oenologist or a specialised technician.

Recommendation of the OIV:

Admitted

II.2.1.21 Treatment with D,L-Tartaric acid

Classification:

• D,L-tartaric acid: processing aid

Definition:

Addition of D,L-tartaric acid or the potassium-salts of D,L-tartaric acid in must

Objectives:

Reduction of excessive levels of calcium

Prescriptions:

a)        The treatment yields particularly insoluble salts. The use of D,L-tartaric acid is subject to certain regulations.

b)       The treatment will be placed under the responsibility of an oenologist or a specialist technician.

c)        The products added shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.22 Fining using chitosan

Classification:

• Chitosan: processing aid

Definition:

Addition of chitosan of fungal origin for the purpose of fining musts

Objectives:

• To facilitate settling and clarification
• To carry out a treatment to prevent protein haze

Prescriptions:

a)        The doses to be used are determined after preliminary testing. The recommended dose used should be less than or equal to 100 g/hl.

b)       Chitosan must comply with the requirements of the International Oenological Codex.

Recommendation of the OIV

Admitted

II.2.1.23 Fining using chitin-glucan

Classification:

• chitin-glucan: processing aid

Definition:

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

Objectives:

a)        To facilitate settling and clarification

b)       To carry out a treatment to prevent protein haze

Prescriptions:

a)        The doses to be used are determined after preliminary testing. The recommended dose used should be less than or equal to 100 g/hl.

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

Recommendation of the OIV

Admitted

II.2.1.24 Fining using yeast protein extracts

Classification :

• Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining musts

Objectives:

a)        Facilitate racking of musts

b)       Reduce turbidity of musts by precipitating suspended particles

c)        Reduce quantity of tannin

d)       Improve filtrability of wine derived from fined musts

Prescriptions:

a)        The doses used are determined beforehand by laboratory trials (fining point)

b)       Maximum dose to be used, determined by a test of efficiency in laboratory must not exceed 30 g/hl

c)        The yeast protein extracts can be used alone or associated with other authorised fining products

d)       The deposits from the fining of musts are eliminated from the musts by physical processes

e)       The yeast protein extracts must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.1.25.1 Reduction of the sugar content in musts through membrane coupling

Definition:

Process that consists in extracting the sugar from musts, by using membrane coupling combining microfiltration or ultrafiltration with nanofiltration or inverted osmosis.

Objectives:

a)        Reducing the sugar content of musts destined for fermentation, with the purpose of obtaining a wine with reduced ethanol content;

Prescriptions:

a)        Refer to the general sheet concerning the reduction of sugar content in musts (sheet II.2.1.25 ‘Reduction of the sugar content in musts Fining using yeast protein extracts’)

b)       The treatment is carried out on a volume of must that is determined according to the required result in terms of sugar content reduction.

c)        The objective of the first step is to prepare the must for the second concentration step and to filter out all the macromolecules smaller than the membrane’s cut-off size.  This step may be done by ultrafiltration.

d)       The ultrafiltrate obtained during the first step of the treatment is then concentrated by nanofiltration or inverted osmosis. The water and the organic acids filtered out by the nanofiltration process can be reintroduced into the treated must

e)       The treatment is to be conducted under the responsibility of an oenologist or of a qualified technician

f)         The membranes used must comply with the prescriptions contained in the “International Oenological Codex”

Recommendation of the OIV:

Admitted

II.2.1.16 Treatment by discontinuous high pressure processes

Definition:

Process that consists in the reduction of indigenous organisms in musts by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar).

Objective

a)        To reduce the microbial loads of indigenous microorganisms, especially yeasts,

b)       To reduce SO2 levels used in winemaking,

c)        To accelerate maceration in red winemaking.

Prescriptions

a)        The high hydrostatic pressure (HHP) technique relates to the use of pressure levels of higher than 150 MPa (1500 bar) during a discontinuous process.

b)       The elimination of yeasts in grapes and musts requires pressure levels of 200-400 MPa.

c)        The elimination of bacterial cells needs pressure levels of 500-600 MPa.

d)       The treatment time range is 2-10 minutes.

e)       If necessary, the increase in temperature may be controlled by supplementary refrigeration.

f)         The increase in temperature and the techniques used should not entail any alteration in the appearance, colour, flavour or taste of the wine.

Recommendation of OIV

Admitted

II.2.1.27 Treatment of grapes by pulsed electric fields

Definition:

A process that consists on the application of sufficiently high pulsed electric fields (PEF) to destemmed and crushed grapes that causes the permeabilization of the cell membranes especially of the grape skins.

Objective

a)        Treatment of red grapes destemmed and crushed by PEF in order to

• Facilitate and increase the extraction of valuable substances such as polyphenols, yeast available nitrogen, aroma compounds including precursors, and other substances located inside the grape cells
• Reduce maceration time

b)       Treatment of white grapes destemmed and crushed by PEF in order to

• Facilitate and increase the extraction of valuable substances such as yeast available nitrogen, aroma compounds including precursors, and other substances located inside the grape cells.

Prescriptions

The technique consists on the application of pulsed electric fields in the range of nanoseconds to milliseconds which are sufficiently high to permeabilize the cell membranes. The destemmed and crushed grapes are treated in at least one treatment chamber with at least one pair of electrodes.

Recommendation of OIV

Admitted

II.2.2 Preservation of musts

II.2.2.1 Treatment with sorbic acid

Definition:

Addition of sorbic acid or potassium sorbate to must.

Objective:

To prevent the alcoholic fermentation of the must.

Recommendation of OIV:

Not admitted.

II.2.2.2 Preservation with alcohol before or during fermentation

Definition:

Addition of rectified alcohol of viticultural origin, wine spirit, alcohol of viticultural origin or rectified food alcohol to the must before or during alcoholic fermentation.

Objectives:

a)        To prevent alcoholic fermentation of a must with a view to producing either a mistelle (see Part I, chap. 5 Mistelles), or a must preserved with alcohol

b)       To stop alcoholic fermentation with a view to obtaining a fortified wine (see Part I, chap. 4.3 Fortified wines).

Prescriptions:

a)        Spirits of viticultural origin shall comply with the prescriptions of the International Oenological Codex and shall conform to the production conditions for these products specified in the present Code.

b)       The nature of the alcohols and spirits added depends on the final product to be produced (see the sections corresponding to the different products).

Recommendation of OIV:

Admitted

II.2.2.3 Preservation by addition of carbon dioxide to must or carbonation of must

Definition:

Addition of carbon dioxide under pressure to must, so as to hinder its fermentation.

Objectives :

a)        Preservation of must destined for the manufacture of juice.

b)       Slowing or stopping fermentation without other intervention.

Prescription :

The gas used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.2.4 Pasteurisation

Definition :

Heating must to a specified temperature for a given time.

Objectives :

a)        To inhibit the activity of microorganisms present in the must at the moment of treatment.

b)       To inactivate enzymes present in the must.

Prescriptions :

a)        Pasteurisation is performed in bulk by passing the must through a heat exchanger followed by rapid cooling.

b)       The increase in temperature and the techniques used shall cause no alteration in the appearance, colour, odour or taste of the must.

Recommendation of OIV:

Admitted

II.2.2.5 Protection under inert atmosphere

Classification:

• Nitrogen : processing aid
• Argon : processing aid

Definition :

Operation consistent with creating an inert atmosphere using nitrogen, carbon dioxide and/or argon.

Objective:

To keep the must protected from air to avoid oxidation and the growth of aerobic organisms.

Prescriptions :

The nitrogen, carbon dioxide and argon shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.2.6 Lysozyme treatment

Classification

• Lysozyme: Processing aid

Definition:

Addition of lysozyme to the must.

Objectives:

a)        Control of the growth and activity of the bacteria responsible for malolactic fermentation of the must.

b)       Reduction of the rate of sulphur dioxide.

Prescriptions:

a)        According to experiments, the maximum dose of 500 mg/l appears to be sufficient to control the growth and the activity of the bacteria responsible for malolactic fermentation during alcoholic fermentation.

b)       Lysozyme cannot totally substitute itself to SO₂ which possesses antioxidant properties. A SO₂ + lysozyme association provides more stable wines.

c)        When must and wine are treated with lysozyme, the accumulated dose must not exceed 500mg/l.

d)       The product must conform to the prescriptions of the International oenological codex.

Recommendation of the OIV:

Admitted

II.2.2.7 Treatment with ascorbic acid

Classification:

• Ascorbic acid: additive
• Erythorbic acid: additive

Definition:

Addition of ascorbic acid to must.

Objectives:

a)        Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.

b)       Limit the formation of ethanal during alcoholic fermentation, through the combination with sulphur dioxide.

c)        Limit the formation of hydrogen sulphide and volatile thiols of fermentation origin.

Prescriptions:

a)        It is recommended to add ascorbic acid immediately after the grape’s crushing.

b)       The dose used, cumulated if necessary, with that used on the grapes, shall not exceed 250 mg/l.

c)        It is advisable to use ascorbic acid with sulphur dioxide.

d)       The ascorbic acid shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.2.8 Treatment of must with glutathione

Classification:

• Glutathione: additive

Definition:

Addition of glutathione to musts.

Objective:

To limit the intensity of oxidation phenomena in musts, thanks to the ability of glutathione to trap quinones and reduce their oxidative activity.

Prescriptions:

a)        It is advised to add the glutathione while obtaining the musts or at the start of alcoholic fermentation, ensuring that, prior to and during alcoholic fermentation, the assimilable nitrogen level is sufficient to avoid the metabolism of glutathione by the yeast;

b)       the dose used should not exceed 20 mg/L;

c)        the glutathione must be in a reduced form and comply with the prescriptions of the International Oenological Codex.

OIV recommendation:

Admitted

II.2.2.9 Treatment using inactivated yeasts with guaranteed glutathione levels

Classification:

inactivated yeasts with guaranteed glutathione levels: processing aids

Definition:

Addition of inactivated yeasts whose cells have guaranteed reduced-glutathione levels.

Objectives:

a)        To limit the oxidation of certain varietal aromatic compounds revealed by the metabolism of yeasts (particularly thiols);

b)       to promote yeast metabolism through the provision of naturally-occurring nutritional compounds.

Prescriptions:

a)        The addition of inactivated yeasts with guaranteed glutathione levels at the start or during the alcoholic fermentation is recommended, ensuring that the assimilable nitrogen level is sufficient to avoid the use of glutathione by the fermentative yeasts;

b)       the dose used of glutathione, supplied directly or via yeasts with guaranteed glutathione levels, should not exceed 20 mg/L, in order to avoid any risk of reduction and the emergence of a yeast taste;

c)        the inactivated yeasts with guaranteed glutathione levels should contain a reduced form of glutathione; this may be accompanied by the presence of its precursors (cysteine and particularly gamma-glutamylcysteine);

d)       the inactivated yeasts with guaranteed glutathione levels should comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.2.10 Treatment by continuous high pressure processes

Definition:

Operation for the elimination of wild microorganisms in musts by high pressure processing (above 200 MPa or 2000 bar) in continuous. In UHPH, the pressure is usually ranging 300-400 MPa.

Objectives:

• To reduce or eliminate the load of wild microorganisms, mainly yeasts, preserving the organoleptic quality.
• To reduce the amount of SO2 used in winemaking.
• To reduce or inactivate the activity of oxidative enzymes.
• To get grape must stable from the microbiological point of view.
• To obtain partially fermented musts.

Prescriptions:

a)        The ultra high pressure homogenization technique (UHPH) consists in the application of pressures higher than 200 Mpa (2000 bar) by continuous pumping.

• UHPH: continuous process that could be better integrated in the pretreatment of musts.

b)       To eliminate the yeasts of the musts, pressures of 200-400 Mpa are needed.

c)        To eliminate bacteria, pressures of 200-400 Mpa are needed.

d)       The treatment speed can range from 40 L / h to 40,000 L / h.

e)       If necessary, the increase in temperature can be controlled with additional refrigeration.

f)         Neither the increase in temperature nor the techniques used should produce significant alterations in the appearance, color, smell or taste of the wine.

g)        The procedures must conform to the specifications of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.2.11 Treatment of musts using adsorbent styrene-divinylbenzene beads

Definition:

Physical process of reduction or elimination of organoleptic deviations characterised as “earthy-musty” by the appropriate and controlled percolation of musts at a high flow rate through adsorbent styrene-divinylbenzene beads.

Objectives:

a)        To eliminate the perception of organoleptic deviations characterised as “earthy-musty” by the reduction in concentration or elimination of one of the main molecules responsible, geosmine.

Prescriptions:

a)        Treatment should be carried out on clarified musts with turbidities of less than 30 NTU (nephelometric turbidity units). With regard to red grapes, a preliminary treatment separating the liquid phase from the solid parts should be envisaged.

b)       The quantity of adsorbent beads to be used in the column and the must flow rate are to be determined based on the initial geosmine content.

c)        The adsorbent beads are placed in a column that is compliant with standards for food contact materials.

d)       The adsorbent beads implanted and the condition of their use should comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.2.12 Use of Aspergillopepsin I to remove haze-forming proteins

Definition:

The addition to grape must of Aspergillopepsin I from Aspergillus spp. to remove haze-forming proteins.

Objectives:

To prevent protein haze in still white, rosé wines and sparkling wines.

Prescriptions:

a)        Addition of Aspergillopepsin I preparation to must prior to initiation of fermentation

b)       After addition of Aspergillopepsin I preparation, one short-term must heating must be applied as it contributes to the unfolding of haze-forming proteins and facilitates their enzymatic degradation by proteases, as well as leads to a denaturation of the protease itself.

This single heat treatment must take into account:

• the activity of Aspergillopepsin I preparation as regards the temperature
• the quantity of Aspergillopepsin I used
• the minimum temperature of treatment should be at or above the denaturation temperature of the proteins, generally comprised between 60 and 75 °C.
• the heating time, generally around 1 minute. Too long heating time could induce negative organoleptic impact.

This loss of three-dimensional conformation of TLPs (Thaumatin Like Proteins) is reversible, so the heating has to be simultaneous to the addition of enzymes for optimal efficiency.

c)        The must is cooled to an appropriate temperature prior to yeast inoculation.

d)       A filtration must be performed to remove the residual proteins (including added proteases and other proteins).

e)       The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.2.3 Alcoholic fermentation

Definition:

Transformation of grape sugars into ethanol, carbon dioxide and secondary products.

Objective :

Production of wine.

Prescriptions :

a)        Fermentation can take place:

• Spontaneously by means of yeasts naturally present on the skins of the grapes, in the musts and in cellars ;
• By inoculation of must or of crushed grapes with selected yeasts, before or during the fermentation (see II.2.3.1 ‘Inoculation with yeasts’). 

b)       The progress of the alcoholic fermentation can be influenced:

• By addition of activator substances (see Activation of alcoholic fermentationII.2.3.2 and II.2.3.4 ‘Treatment with yeast ghosts’):
• By aeration of the crushed grapes or of the fermenting must (see Aeration II.2.3.5);
• By control of the fermentation temperature as a function of the type of wine desired (see II.2.3.6 ‘Interruption of alcoholic fermentation by physical processes’);
• By all other acceptable interventions aiming to favour alcoholic fermentation, to restrain it or to stop it.

Recommendation of OIV:

Admitted

II.2.3.1 Inoculation with yeasts

Definition :

Inoculation of a must, before or during its fermentation, with the help of a starter inoculum prepared either from indigenous yeasts or from selected yeasts.

Objectives :

a)        To initiate, regulate and accelerate fermentation, especially in the case of vinifications, which are proceeding too slowly.

b)       To re-activate an interrupted fermentation.

c)        To facilitate the depletion of glucose and fructose.

d)       To change the wine acidity by synthesis or breakdown of organic acids.

e)       To produce less volatile acidity, especially in the case of musts with high sugar levels.

f)         To impact on the wine’s sensorial properties (aromas, mouthfeel).

Prescriptions :

a)        Use the yeast or mixture of yeasts appropriate for the objective pursued. Use the yeast appropriate to the objective pursued.

b)       In the case of non-Saccharomyces, the addition occurs before or at the same time as for the Saccharomyces.

c)        The commercial starters added may be pure cultures or blends of Saccharomyces strains and non-Saccharomyces strains.

d)       Where active, selected yeasts (Saccharomyces and non-Saccharomyces) are used, these shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.2.3.2 Fermentation activators

Classification:

• Yeast auto lysates: processing aid
• Microcrystalline Cellulose: processing aid
• food-grade cellulose: processing aid
• Inactivated yeasts: processing aid
• Fatty acid mono- and diglycerides: processing aid

Definition:

Addition to the harvest or the must, before or during the alcoholic fermentation, of fermentation activators.

Objective:

Favour the beginning or the completion of alcoholic fermentation;

a)        By enriching the environment with nutritive elements (ammoniacal nitrogen, aminated and peptidic nitrogen) and growth factors (thiamine, long chain fat acids),

b)       In detoxifying the environment by rapid release of carbon dioxide at the start of alcoholic fermentation and/or by adsorption of yeast inhibitors such as medium chain fat acids (supporting role of inactivated yeasts, food-grade cellulose).

Prescriptions :

a)        The activators can be microcrystalline cellulose, food-grade cellulose, ammoniacal salts, thiamine or products coming from the degradation of yeasts (autolysates, cell skins, inactivated yeasts).

b)       Fermentation activators must conform to the prescription of the International oenological codex.

Recommendation of the OIV:

Admitted

II.2.3.3 Treatment with thiamin

Classification:

• Thiamine hydrochloride: processing aid

Definition :

Addition of thiamin to must.

Objectives :

a)        To accelerate the alcoholic fermentation.

b)       To reduce the formation, during the alcoholic fermentation, of substances capable of combining with sulphur dioxide and also to allow a reduction in the dose.

Prescriptions :

a)        According to experiments conducted to date, a dose of 60 mg/hl proves sufficient.

b)       The product shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV :

Admitted

II.2.3.4 Treatment with yeast ghosts

Classification :

• Yeast hulls: processing aid

Definition :

Addition to the must, to the fermenting must or to the wine of a preparation of yeast ghosts.

Objectives :

a)        To prevent sticking of the alcoholic fermentation

b)       To facilitate the completion of slow fermentations.

c)        To treat “stuck” fermentations.

Prescriptions :

a)        Yeast ghosts are added before or at the start of fermentation for objective (a); at the end of the fermentation for objective (b); before the yeast inoculation for objective (c).

b)       The doses used shall not be greater than 40 g/hl.

c)        The yeast ghosts shall comply with the prescriptions of the International Oenological Codex

Recommendation:

Admitted

II.2.3.6 Interruption of alcoholic fermentation by physical procedures

Definition :

Arresting the alcoholic fermentation.

Objective :

To obtain a product containing endogenous sugar.

Prescriptions :

a)        Only the physical techniques: heat, cold, filtration and centrifugation may be used.

b)       The product obtained shall remain fermentable.

Recommendation of OIV:

Admitted

II.2.3.8 Fermentation in small capacity wooden containers

Definition:

Carrying out alcoholic fermentation and, possibly, malolactic fermentation of wines in small capacity wooden containers.

Objectives:

a)        To favour natural physical and chemical mechanisms leading to the enriching of wine through substances released by wood when containers have a maximum capacity of 600 litres;

b)       Allow the transformation by micro-organisms of substances released by wood;

c)        To obtain the closest possible contact between lees and wine, in order to favour the migration of wine yeast compounds into wine, through autolysis.

Prescriptions:

a)        It is recommended to use partially clarified must at an appropriate temperature;

b)       It is recommended, for the process to be efficient and to favour the maximum dissipation of fermentation heat, that the volume/wood surface ratio be optimised, in accordance with the product to be made;

c)        The recipient will be made of wood that keeps its natural structure. Cooperage techniques as defined for the construction of new casks could be used to optimise the objectives. The traceability of wood is recommended, and at the very least, the manufacture date should be visibly engraved;

d)       The inside surface of the recipient could be regenerated by usual cooperage methods. In this case, the date should be visibly engraved.

Recommendation of OIV:

Admitted

II.2.3.9 Warm post fermentation maceration of red grapes called warm final maceration

Definition:

Procedure involving the prolonging of fermentative maceration using a warm post-fermentation maceration.

Objectives

a)        Complete the release of skin compounds carried out by pre-fermentative and fermentative maceration.

b)       Improve the polyphenolic structure of wine and colour characteristics.

Prescriptions

a)        Advise against using this technique during harvests with deficiencies in health status,

b)       Ensure that alcoholic fermentation is completely finished

c)        Protect oxidative phenomenon, notably during the wine heating phase by carbon dioxide,

d)       Bring the temperature of blends of wine to 40 to 45°C

e)       Determine length of warm maceration according to grape characteristics and sought after wine type

f)         Cool blends of wine prior to devatting and pressing

Recommendation of the OIV

Admitted

II.2.3.10 Maceration of raisined grapes or their pomace in wine

Definition:

Procedure which involves the maceration in wine of raisined grapes or grapes affected by noble rot or their pomace following fermentation.

Objectives:

a)        To increase content of:

• sugar in wine,
• phenolic compounds in wine,
• aromatic compounds in wine.

Prescriptions:

a)        The length of maceration depends on the characteristics of the wine, the grape variety and the style of wine desired.

b)       Avoid excessive extraction of phenolic compounds brought on by a too lengthy maceration.

c)        The wine, raisined grapes and pomace obtained following fermentation must all be from the same vintage.

Recommendation of the OIV

Admitted

II.3.1 Adjustement of acidity of wine

II.3.1.1.1 Chemical acidification

Classification:

• Lactic acids, L(-): Additive
• D,L malic acid: Additive
• L(+) tartaric acid: Additive
• citric acid: Additive

Definition:

Increasing the titration acidity and the actual acidity (decreasing pH) by adding organic acids.

Objectives:

a)        Produce balanced wines from the gustatory point of view;

b)       Favor a good biological evolution and good maturation of wine

c)        Remedy insufficient natural acidity caused by:

• climatic conditions in the viticulture region, or
• oenological practices which lead to a decrease in natural acidity

Prescriptions:

a)        Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids are the only acids that can be used;

b)       Citric acid content in wine after this procedure should not exceed the limit established in Annex C of the International Collection of Methods for Wine and Must Analysis

c)        The addition of acids should not be done to conceal fraud;

d)       The addition of mineral acids is forbidden;

e)       Chemical acidification and chemical de-acidification are mutually exclusive;

f)         The acids used must conform to the International Oenological Codex standards

g)        Acids can be only be added to wine under condition that the initial acidity is not increased by more than 54 meq/l (i.e. 4 g/l expressed as tartaric acid),

When musts and wine are acidified, the cumulated dose must not exceed a net cumulative increase of 54 meq/l (or 4 g/l expressed as tartaric acid),

Recommendation of the OIV:

Admitted

II.3.1.1.3 Treatment with ion exchangers

Definition:

Operation consisting of passing the wine through a column of polymerised resin that acts as an insoluble polyelectrolyte whose ions are able to be exchanged with ions of the wine. According to their polar groupings, ion exchange resins are categorised as cation exchangers and anion exchangers.

Objectives :

a)        Treatment with cation exchangers:

1. To stabilise the wine with regard to tartrate precipitation (see II.3.3.3 ‘Tartrate stabilisation by treatment with cation exchangers’),
2. To lower the pH of wines of low fixed acidity and high in  cations,
3. To avoid metallic hazes.

b)       Treatment with anion exchangers:

1. To reduce the titratable acidity,
2. To de-sulphite wines,
3. To reduce the sulphate content.

Recommendation of OIV :

• For objective a)1 and a)2 : Admitted
• For the other objectives: Not admitted

II.3.1.1.4 Acidification by electromembrane treatment (bipolar membrane electrodialysis)

Definition:

Physical method for ionic extraction in wine under the action of an electric field using membranes permeable only to cations on the one hand, and bipolar membranes on the other hand, and enabling an increase of titratable acidity and actual acidity (decrease of the pH).

Objectives:

a)        increase of titratable acidity and actual acidity (decrease of the pH).

b)       Obtaining wines with balanced taste characteristics.

c)        Promote a good biological evolution and proper storage of the wine.

d)       Remedy insufficient natural acidity caused by:

• climatic conditions in the viticulture region, or
• oenological practices which lead to a decrease in natural acidity.

Prescriptions:

a)        See the general sheet pertaining to separative techniques used in the treatment of wines and musts and the sheet pertaining to the use of membrane techniques applied to musts.

b)       Acidification by electro-membrane treatment should not be done to conceal fraud.

c)        Cationic membranes shall be made in such a way so as to be only adapted to the extraction of cations only and in particular cations: K⁺.

d)       Bipolar membranes are impermeable to anions and to wine cations.

e)       The acidification by bipolar electrodialysis can only be carried out if initial must acidity has not been increased more than 54 meq/l

When must and wine are acidified, the total increased acidity must not exceed 54 meq/l.

f)         The implementation of the process will be under the responsibility of an oenologist or a qualified technician.

g)        The membranes shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.1.2.2 Chemical de-acidification

Classification :

• Potassium L(+) tartrate: processing aid
• Potassium hydrogen tartrate: processing aid
• Calcium carbonate: processing aid
• Potassium hydrogen carbonate: processing aid

Definition :

Reduction of the acidity and the actual acidity (increase of the pH) by addition of neutral potassium tartrate, potassium hydrogen carbonate or calcium carbonate possibly containing a small quantity of the calcium double salt of L(+) tartaric and L(-) malic acids

Objectives :

a)       See II.3.1.2 ‘De-acidification’

b)       To favour biological de-acidification.

Prescriptions :

a)        The de-acidified wine shall contain at least 1 g/l tartaric acid.

b)       The process of the formation of double salt (neutral calcium salt of tartaric and malic acids) is intended to produce a greater reduction in titratable acidity, when the wine has a high malic acid content and the precipitation of tartaric acid alone does not prove sufficient.

c)        Chemical de-acidification should be performed in such a way that the wines obtained do not lack acidity, taking account of a possible subsequent malolactic fermentation.

d)       The aim of chemical de-acidification shall not be to conceal fraud.

e)       The elimination of excess carbon dioxide can be achieved, if necessary, by flushing with nitrogen.

f)         Chemical acidification and chemical de-acidification are mutually exclusive

g)        The products used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV :

Admitted

II.3.1.2.3 Microbiological de-acidification

Definition :

Reduction of the titratable acidity and the actual acidity (increase of the pH) by malolactic fermentation.

Objective :

To produce wines :

a)       See II.3.1.2 ‘De-acidification’

b)       Biologically more stable.

Prescriptions :

To achieve the objectives, the microbiological de-acidification by lactic acid bacteria can be performed either in a spontaneous manner or by inoculation of selected strains.

a)        The sulphur dioxide content should be limited, lactic acid bacteria being very sensitive to the presence of this compound,

b)       It is desirable that malolactic fermentation takes place at the end of the alcoholic fermentation, to avoid bacterial degradation of sugars,

c)        The wine in which malolactic fermentation is to occur should be maintained at a temperature of approximately 18°C.

d)       Where selected cultures of lactic acid bacteria are used, these shall comply with the prescriptions of the International Oenological Codex

Recommendation of OIV :

Admitted

II.3.1.2.4 De-acidification using an electromembrane process

Definition:

Physical method of ionic extraction from the wine under the action of an electric field using permeable membranes with anions on the one part and bipolar membranes on the other. The combination of permeable membranes with anions and biopolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH)

Objectives:

a)        Correct excess natural acidity caused by climate conditions in the wine region by reducing titratable acidity and actual acidity (increase in the pH)

b)       Develop balanced wines in terms of taste

Prescriptions:

a)        Refer to the general file on separative techniques used in the processing of musts and wines and the file on the application of membrane techniques to wines.

b)       De-acidification using an electromembrane process should not be intended to hide a fault.

c)        The anionic membranes must be placed in such a way that they only allow the extraction of anions and in particular the organic acids from the wine.

d)       The bipolar membranes are impermeable to anions and cations in the wine.

e)       The wine from a de-acidified wine should contain at least 1g/L of tartaric acid.

f)         De-acidification by membrane process and acidification are mutually exclusive;

g)        An oenologist or qualified technician will be responsible for implementing the process.

h)       The membranes used must comply with the prescriptions contained in the “International Oenological Codex”

Recommendation of the OIV

Admitted

II.3.2 Clarification of wine

II.3.2.2 Filtration

Classification:

• Diatomite: processing aid
• Perlite: processing aid

Definition:

Physical process consisting of passing the wine through appropriate filters that retain particles in suspension.

Objectives:

a)        Clarifying the wine, if necessary by successive stages (clarifying filtration).

b)       Obtaining biological stability of the wine by elimination of microorganisms (sterilising filtration).

Prescriptions:

Filtration can be undertaken:

a)        By continuous deposition, using appropriate additives such as diatomaceous earth, perlite, cellulose…,

b)       On pads of cellulose or other appropriate materials,

c)        On mineral or organic membranes of a porosity greater than or equal to 0.2 m (microfiltration).

The filter materials used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Refer to the practices and treatments mentioned hereafter.

II.3.2.2.1 Filtration by continuous deposition

Definition :

Filtration of the wine, after formation of a filter bed, which is then fed constantly by a continuous addition of filter material into the wine to be clarified.

Objective :

To obtain a suitable level of clarity, to a given technological stage, by the elimination of substances in suspension in the wine.

Prescriptions :

a)        The nature of the filter material (such as diatomaceous earth, perlite and cellulose) and the necessary dose are determined by the turbidity of the wine and the clarification sought.

b)       The filter materials used shall comply with the prescriptions of the International Oenological Codex. 

Recommendation of OIV:

Admitted

II.3.2.2.2 Sterilising filtration

Definition:

Filtration of wines on materials allowing the elimination of microorganisms.

Objective :

To obtain biologically stable wines for bottling.

Prescriptions :

a)        The objective can be achieved by the use of the following, having regard to conditions of pressure, flow and recommended duration:

• Special prefabricated pads of cellulose or other materials;
• Membranes having a maximum average pore diameter of 0.65 µm.

b)       The filtration equipment must be sterilised beforehand by passing hot water or steam through them.

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

Recommendation of OIV :

Admitted

II.3.2.3 Racking

Classification:

• Nitrogen: processing aid
• Argon: processing aid

Definition :

Operation involving the transfer of wine from one wine container to another by allowing the separation of solid deposits from the liquid.

Objectives:

a)        Separate wine from the lees, and/or the deposits resulting from the addition of clarifying agents, deposited at the bottom of the container

b)       Separate the wine from the micro-organisms at the end of the alcoholic and/or malolactic fermentation, or the bacterial or yeast sediment

c)        Enable the carrying out of all wine making operations, treatment or transportation of wines.

d)       Enable the tartaric stabilization by cooling and the separation of tartrate crystals (potassium bitartrate and calcium tartrate).

Prescriptions :

Racking can occur:

a)        Either in the absence of air to avoid oxidation,

b)       Or with aeration to eliminate hydrogen sulfide or to reduce carbon dioxide or to create controlled oxidation,

c)        Or at room temperature, or after cooling to avoid possible carbonic gas loss,

d)       Or using the law of interconnected vessels, either with pumps or hand containers

e)       In the case of racking in the absence of air, the container to be filled must be rendered inert with carbon dioxide, nitrogen or with argon. These gases must comply with International Oenological Codex prescriptions.

Recommendation of OIV:

Admitted

II.3.2.4 Treatment with silicon dioxide

Classification:

• Colloidal silicon dioxide solution: processing aid

Definition :

Addition to wine of a colloidal solution (gel) of silicon dioxide coupled with the addition of a gelatin solution or, possibly, with other proteinaceous finings.

Objective :

To achieve the flocculation of the gelatin and possibly other proteinaceous finings, with a view to clarification.

Prescriptions :

a)        The product is added to young white wines and rosés and occasionally to red wines.

b)       Preliminary tests are necessary to determine optimal doses of the colloidal solutions of silicon dioxide and gelatin or possibly, of other proteinaceous finings.

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

Recommendation of OIV:

Admitted

II.3.2.5 Decanting

Definition :

Operation consisting of transferring from one wine tank to another:

A still wine at normal pressure,

Objectives :

a)        To separate wines from their lees, deposited on the bottom of the container.

b)       To prepare for mixing or blending operations.

c)        To prepare for physical clarification by filtration, centrifugation, etc.

d)       To achieve bulk transportation of the wine.

Prescriptions :

Decanting can be performed:

a)        Either under protection from air so as to avoid all oxidation, or

b)       With aeration, to eliminate hydrogen sulphide or to reduce the carbon dioxide or to create a managed oxidation.

Recommendation of OIV:

Admitted

II.3.2.6 Tannin addition

Definition:

Addition of tannins to wine.

Objectives:

a)        To facilitate the stabilisation of wines by partial precipitation of excess proteinaceous matter;

b)       to facilitate the fining of wines in conjunction with protein-type fining agents and prevent over-fining;

c)        to contribute to the antioxidant and antioxidasic protection of compounds of the wine;

d)       to promote the expression, stabilisation and preservation of colour in red wines.

Prescription:

The tannins used should comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

II.3.2.7 Fining using proteins of plant origin

Classification:

• Protein of plant origin from wheat: processing aid
• Protein of plant origin from peas: processing aid
• Protein of plant origin from potatoes: processing aid

Objectives :

Use of protein matter of plant origin for the fining of wines in order to improve their clarity, stability and gustatory properties.

Prescriptions:

a)        The doses to be used are determined after a preliminary test trial. The maximum usage dose should be less than 50 g/hl. After racking, the wines are analysed (turbidity, colour, absorbance at 280nm) and tasted. The dose retained corresponds to the sample which clarifies the wine without excess and gives a better result for tasting.

b)       Proteins of plant origin can be used with other admitted products such as tannins, bentonite, silica gel

c)        Proteins of plant origin must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.2.8 Use of enzymes for improving filterability of wines

Classification :

• Arabinanases : processing aid
• Cellulases: processing aid
• Pectinlyases: processing aid
• Pectinemethylesterase: processing aid
• Polygalacturonases: processing aid
• Hemicellulases: processing aid

Definition:

Addition to wine of enzymatic preparations containing activities catalysing the degradation of plugging macromolecules of grapes which went into the must and in wine during the vinification process, as well as plugging macromolecules of bacterial or fungal origin.

Enzyme activities involved in improving the filterability of wines notably include arabinanases, rhamnogalacturonases, and hemicellulases, and to a lesser extent polygalacturonases, pectin lyases and pectinmethylesterases, as well as β-glucanases if wines come from botrytised grapes or have a high glucans content from yeast cell walls

Objective:

To improve the filterability of wines by specific hydrolysis of colloids.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.2.9 Use of enzymes for the release of flavouring compounds from glycosylated precursors

Classification :

• Glycosidases: processing aid
• Glucosidases: processing aid

Definition:

Addition to wine of enzymatic preparations containing activities catalysing the hydrolysis of the saccharide portion of the glycosylated aromatic substances (flavour precursors) of grapes which went into the must and the wine during the vinification process.

The enzymatic activities involved in the release of flavouring substances are glycosidases and glucosidases.

Objective:

to enhance the aromatic potential of wine

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.2.10 Use of enzymes for improving the solubilization of yeast compounds

Classification:

• Beta-glucanases : processing aid

Definition:

The addition to wine during winemaking on lees of enzymatic preparations notably with β-glucanase activities that catalyse the degradation of yeast cell walls.

Objectives:

a)        To facilitate the release of yeast-soluble constituents into wine.

b)       To improve the colloidal stability of wines.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.2.11 Use of enzymes for the clarification of wines

Classification:

• Arabinanases : processing aid
• Cellulases: processing aid
• Pectinlyases: processing aid
• Pectinemethylesterase: processing aid
• Polygalacturonases: processing aid
• Hemicellulases: processing aid
• β-glucanases : processing aid

Definition:

Addition to wine of enzymatic preparations containing activities catalysing the degradation of grape macromolecules which went into the must and wine, as well as macromolecules of bacterial or fungal origin.

Enzyme activities involved in the clarification of wines notably include polygalacturonases, pectin lyases, pectinmethylesterases, and to a lesser extent arabinanases, rhamnogalacturonases, cellulases and hemicellulases, as well as β-glucanases  if wines come from botrytised grapes

Objective:

To facilitate the clarification of wines.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV

Admitted

II.3.2.12 Fining using chitosan

Classification :

• Chitosan : processing aid

Definition:

Addition of chitosan of fungal origin for the purpose of fining wines

Objectives:

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.

Prescriptions:

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)        Chitosan of fungal origin may be used alone or together with other admitted products.

d)       Chitosan must comply with the requirements of the International Oenological Codex.

Recommendation of the OIV

Admitted

II.3.2.13 Fining using chitin-glucan

Classification:

• chitin-glucan: Processing aid

Definition:

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

Objectives:

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.

Prescriptions:

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

Admitted

II.3.2.14 Fining using yeast protein extracts

Classification:

• Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining wines

Objectives:

a)        Reduce turbidity of wines by precipitating suspended particles

b)       Preserve chromatic characteristics of wines

c)        Eliminate excess tannin

d)       Improve wine filterability

Prescriptions:

a)        The doses used are determined beforehand by laboratory trials (fining point)

b)       Maximum dose to be used as determined by an efficiency test conducted in laboratory must not exceed 60 g/hl for red wine and 30 g/hl for white and rosé wine

c)        The yeast protein extracts can be used alone or associated with other authorised fining products

d)       The deposits from the fining are to be eliminated from wine by physical procedures

e)       The yeast protein extracts must comply with the prescriptions of the International Oenological Codex

Recommendation of the OIV:

Admitted.

II.3.2.15 Use of filter plates containing zeolites Y-Faujasite to adsorb halonisoles

Definition

Treatment using a filter plate containing zeolites Y-faujasite applied during filtration.

Objectives

a)        To reduce the concentration of haloanisoles responsible for off-flavour in wines, below their sensory perception threshold.

Prescriptions

a)        the treatment should be carried out on clarified wines;

b)       the filter plates should be cleaned and disinfected before filtration;

c)        the application of zeolites Y-faujasite should comply with the prescriptions in the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.3 Physico-chemical stabilisation of wine

II.3.3.1 Removal of iron

Classification :

• Potassium hexacyanoferrate (II): processing aid
• Calcium phytate : processing aid

Definition :

Treatment designed to eliminate excess iron in wine.

Objective :

Prevention of iron hazes.

Prescription :

One of the following treatments is used, with or without a combined oxygenation:

• Tannin addition and fining,
• Addition of calcium phytate,
• Use of potassium ferrocyanide,
• Use of iron-removing carbon (not accepted),
• Use of citric acid.

Recommendation of the OIV:

Refer to the treatments and practices mentioned above.

II.3.3.2 Tartrate stabilisation by electrodialysis

Definition :

Physical method for the extraction of ions in super-saturation in the wine under the action of an electric field with the help of membranes permeable only to anions on the one hand, and membranes permeable only to cations on the other hand.

Objective :

To obtain a tartrate-stable wine:

• With respect to potassium hydrogen tartrate
• With respect to calcium tartrate (and other salts of calcium).

Prescriptions :

a)        The membranes are flat and arranged alternately in a system typical of a filter-press, that establishes compartments of processing (wine) and concentration (reject water).

b)       Cation exchange membranes shall be adapted to the extraction of only cations and in particular: K+, Ca++.

c)        Anion exchange membranes shall be adapted to the extraction of only anions and especially of tartrate anions.

d)       The equipment used will be operated under a control system that takes into account the instability of each wine in such a way that only the super-saturation in potassium hydrogen tartrate and in salts of calcium is eliminated.

e)       The implementation of the process will be under the responsibility of an oenologist or specialist technician.

f)         The membranes shall comply with the prescriptions of the International Oenological Codex and shall not to lead to excessive modifications of the physico-chemical composition and sensory characteristics of the wine.

Recommendation of OIV

Admitted

II.3.3.3 Tartrate stabilisation by treatment with cation exchangers

Definition :

Operation consisting of passing the wine through a column of polymerised resin that reacts as an insoluble polyelectrolyte whose cations are able to be exchanged with cations of the surrounding medium.

Objective :

To obtain a tartrate-stable wine:

• With respect to potassium hydrogen tartrate
• With respect to calcium tartrate (and other salts of calcium).

Prescriptions :

a)        The treatment must be limited to the elimination of excess cations.

• The wine may be initially cold treated.
• Only the minimum fraction of a wine necessary for obtaining stability will be treated with cation exchangers.

b)       The treatment will be performed using cation exchange resins regenerated in the acid cycle.

c)        The whole process will be placed under the responsibility of a oenologist or specialist technician.

d)       The resins shall comply with the prescriptions of the International Oenological Codex and shall not lead to excessive modifications of the physico-chemical composition and sensory characteristics of the wine.

Recommendation of OIV

Admitted

II.3.3.4 Cold stabilisation

Definition :

Operation that consists of chilling the wine.

Objectives :

a)        To promote the crystallisation and precipitation of potassium and calcium tartrates, the precipitation of colloids and also to improve the stability of wine.

Prescriptions :

• For objective (a), the treatment is performed using mechanical refrigeration or natural cold sources, with or without addition of potassium bitartrate crystals followed by the separation by physical techniques of the crystals and colloids precipitated.

Recommendation of OIV :

Admitted

II.3.3.5 Treatment with bentonites

Classification:

• Bentonites: processing aid

Definition

Addition of bentonites to wine.

Objective :

To prevent protein and copper hazes.

Prescription :

The substances used shall comply with the prescriptions of the International Oenological Codex

Recommendation of the OIV:

Admitted

II.3.3.6 Treatment with gum arabic

Classification :

• Arabic gum : additive

Definition :

Addition of gum arabic to wine.

Objectives :

a)        To avoid copper haze.

b)       To protect wine against light iron haze.

c)        To prevent the precipitation of substances such as pigments that, in the wine, are in the colloidal state.

Prescriptions :

a)        The product should be added to the wine after the last filtration, or just before bottling.

b)       The dose used shall not exceed 0.3 g/l.

c)        The gum arabic shall comply with the prescriptions of the International Oenological Codex

Recommendation of OIV:

Admitted

II.3.3.7 Treatment with metatartaric acid

Classification:

Metartaric acid: additive

Definition :

Addition of metatartaric acid to wine.

Objective :

To prevent the precipitation of potassium hydrogen tartrate and calcium tartrate.

Prescriptions :

a)        The addition should take place only at the last moment, before bottling.

b)       The dose used shall be less than or equal to 10 g/hl.

c)        The duration of protection depends on the storage temperature of the wine, because the acid in question hydrolyses slowly in the cold, but rapidly under hot conditions.

d)       The metatartaric acid shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.3.8 Treatment with citric acid

Classification:

• Citric acid, monohydrate : additive

Definition :

Addition of citric acid to wine.

Objective :

To bind ferric ions in a soluble complex anion and thus to lessen the tendency to form iron hazes.

Prescriptions :

a)        The maximum citric acid content of the wine at the point of consumption shall be 1 g/l.

b)       The citric acid used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.3.9 Treatment with iron-removing carbon

Definition :

Addition to wine of carbon specially prepared for the removal of iron from wines.

Objective :

To prevent iron hazes.

Recommendation of OIV:

Not admitted

II.3.3.10 Treatment with potassium ferrocyanide

Classification:

• potassium ferrocyanide: Processing aid

Definition :

Addition of potassium ferrocyanide to wine.

Objective :

To lessen the wine’s content:

• Of iron to avoid iron hazes,
• Of copper to avoid copper hazes,
• And more generally of heavy metals.

Prescriptions :

a)        This procedure can be executed only by a responsible and qualified technician.

b)       The main operation must be preceded by trials to determine the amount of product to add.

c)        The main operation should be followed by an examination of the treated wine, to determine the absence of an excess of ferrocyanide or its derivatives.

d)       The potassium ferrocyanide used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

II.3.3.11 Treatment with calcium phytate

Classification:

• calcium phytate: Processing aid

Definition :

Addition to wine of calcium phytate (or the calcium salt of the hexaphosphoric ester of inositol).

Objective :

To prevent iron hazes in the case of wines high in iron, but having no excess copper.

Prescriptions :

a)        It is necessary to perform preliminary tests and performance trials, given that the treatment gives uncertain results.

b)       The use of hydrochloric acid to dissolve calcium phytate before its addition to the wine is positively forbidden.

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

Recommendation of the OIV:

Admitted

II.3.3.12 Calcium tartrate treatment

Classification:

• Calcium tartrate: processing aid

Definition:

Addition of calcium tartrate to wine.

Objective:

to contribute to the tartaric stabilisation of wine by decreasing the content of potassium hydrogenotartrate and calcium tartrate.

Prescriptions:

a)        The dose used must be inferior to 200g/hl.

b)       The treatment is carried out by calcium tartrate addition, stirring and artificial cooling of the wine followed by the separation with crystals formed by physical means.

c)        Calcium tartrate must conform to the prescriptions of the International oenological codex.

Recommendation of the OIV:

Admitted

II.3.3.13 Treatment of wines with yeast mannoproteins

Classification:

• Yeast mannoproteins: additive

Definition:

Treatment of wines by using mannoproteins from yeast wall degradation.

Objective:

Improve stability of wine only with regards to tartaric salts and/or its proteins in the case of white or rosé wines

Prescriptions:

a)        The doses that should be used will be established by the person in charge of the treatment;

b)       for certain young red and rosé wines the person in charge of the treatment should consider a pre-treatment using yeast cell walls if the mannoproteins alone do not present the sought after efficiency;

c)        Mannoproteins must comply with the provisions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.3.14 Treatment with Cellulose gums (Carboxymethylcellulose)

Classification:

• Sodium Carboxymethylcellulose: additive

Definition:

Addition of cellulose gums to white, rosé and sparkling wines

Objective:

Contribute to the tartaric stabilisation of white wine and sparkling wine

Prescriptions:

a)        The dose of carboxymethylcellulose to be used should be below 200 mg/

b)       For questions of incorporation, it is preferable to use products in granulated form or less viscous products.

c)        Carboxymethylcellulose may cause instability in the presence of proteins and polyphenols

d)       Cellulose gums used must be in accordance with the provisions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.

II.3.3.15 Treatment with potassium polyaspartate

Classification:

• Potassium polyaspartate: additive

Definition:

Addition of potassium polyaspartate to wines

Objective:

Contribute to the tartaric stabilization of wines

Prescription:

a)        The optimum dose of potassium polyaspartate used to stabilize wines, also those with a high degree of tartaric instability, must not exceed 10 g/hL. At higher doses, the potassium polyaspartate’s (KPA) stabilizing performance is not improved and, in some cases, an increase of wine turbidity could be induced;

b)       for red wines with high colloidal instability, prior treatment with bentonite is recommended;

c)        the application of potassium polyaspartate must be in accordance with the prescriptions of the International Oenological Codex.

Recommendation:

Admitted

II.3.3.16 Use of Aspergillopepsin I to remove haze-forming proteins

Definition:

The addition to wine of Aspergillopepsin I from Aspergillus spp. to remove haze-forming proteins

Objective:

To prevent protein haze in still white and rosé wines and sparkling wines.

Prescription:

a)        After addition of Aspergillopepsin I preparation, one short-term wine heating must be applied as it contributes to the unfolding of haze-forming proteins and facilitates their enzymatic degradation by proteases, as well as leads to a denaturation of the protease itself.

This single heat treatment must take into account:

• the activity of the Aspergillopepsin I preparation as regards temperature
• the quantity of Aspergillopepsin I used
• The minimum temperature of treatment should be at or above the denaturation temperature of the proteins, generally comprised between 60 and 75 °C.
• the heating time, generally around 1 minute. Too long heating time could induce negative organoleptic impact.

This loss of three-dimensional conformation of TLPs (Thaumatin Like Proteins) is reversible, so the heating has to be simultaneous to the addition of enzymes for optimal efficiency.

b)       The wine is immediately cooled to an appropriate temperature.

c)        A filtration must be performed to remove the residual proteins (including added proteases and other proteins).

d)       The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation:

Admitted

II.3.4 Protection and preservation of wine

II.3.4.1 Topping up

Definition :

Operation consisting of the addition of wine to a wine container in order always to keep it full and to compensate for normal storage losses.

Objective :

To avoid all contact of the wine with air which could lead to oxidation or aerobic microbial growth.

Prescription :

The wine used for topping up should be the same wine or to have similar characteristics to those of the wine to which it is added so as not to modify its quality.

Recommendation of OIV :

Admitted

II.3.4.3 Pasteurisation

Definition :

Heating wine to a specified temperature for a given time.

Objectives :

a)        To inhibit the activity of microorganisms present in the must at the time of treatment.

b)       To inactivate enzymes present in the wine.

Prescriptions :

a)        Pasteurisation can be performed :

• In bulk (see II.3.4.3.1 ‘Bulk pasteurisation’);
• In bottle (see II.3.5.10 ‘In-bottle pasteurisation’).

b)       Pasteurisation can be achieved using different techniques.

• By passage of the wine through a heat exchanger followed by rapid cooling.
• By bottling and corking the wine hot, followed by natural cooling (see II.3.5.4 ‘Hot bottling’)
• By heating the wine in bottles, followed by cooling.

c)        The increase in temperature and the techniques used shall cause no alteration in the appearance, colour, odour or taste of the wine.

Recommendation of OIV:

Refer to the practices and treatments mentioned above.

II.3.4.3.1 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:

Admitted

II.3.4.4 Sulphiting

Classification:

• Sorbic acid: additive
• Potassium sorbate: additive

Definition:

The addition of gaseous sulphur dioxide, sulphuric solutions or potassium metabisulphite solutions to wine.

Objectives:

a)        To obtain the microbiological stabilisation of wine by limiting and/or preventing the growth of yeast and technologically unwanted bacteria,

b)       To use its reducing and antioxidant properties,

c)        To combine certain molecules that give undesirable odours,

d)       To inhibit possible oxidasic activities.

Prescriptions:

a)        The total sulphur dioxide contents when marketed must at least comply with the limits set by Annex C of the Compendium of International Methods of Analysis of Wine and Musts.

b)       The addition of sulphur dioxide can be carried out by:

• the direct addition to wine during the wine making process,
• the direct addition to the wine prior to bottling,
• the direct injection to the wine prior to filling,
• the direct injection in the empty bottle prior to filling.

c)        The products used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.

II.3.4.5 Treatment with sorbic acid

Classification:

• Sorbic acid: Additive

Definition :

Addition to wine of sorbic acid or potassium sorbate.

Objectives :

a)       See II.3.4.2 ‘Biological stabilisation’

b)       To prevent the re-fermentation of wines containing fermentable sugars.

c)        To prevent the development of undesirable yeasts.

Prescriptions :

a)        The addition should take place only a shortly before bottling.

b)       The dose used shall not exceed 200 mg/l expressed as sorbic acid.

c)        The sorbic acid and potassium sorbate shall comply with the prescriptions of the International Oenological Codex

Recommendation of the OIV:

Admitted

II.3.4.6 Treatment with oils

Definition :

Use of mineral oils.

Objective :

To eliminate accidental taints in wine by intimate mixing of the oil and the wine.

Recommendation of the OIV:

Not admitted

II.3.4.8 Treatment with diethyl decarbonate

Definition :

Addition of diethyl dicarbonate to wine.

Objective :

To stabilise wine from a biological point of view by chemical treatment.

Recommendation of OIV :

Not admitted

II.3.4.9 Treatment with polyvinylpolypyrrolidone (PVPP)

Classification:

• Polyvinylpolypyrrolidone: processing aid

Definition:

Addition to wine of polyvinylpolypyrrolidone (PVPP).

Objectives :

To reduce the content of tannin and other polyphenols in the wine with a view:

• To overcoming the tendency to brown,
• To reducing the astringency,
• To correcting the colour of slightly discoloured white wine.

Prescriptions :

a)        The dose of PVPP used shall not exceed 80 g/hl.

b)       The PVPP used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV :

Admitted

II.3.4.10 Treatment with polyamides

Definition :

Addition to wine of a powder or paste of polyamide.

Objectives :

a)        To reduce the content of tannin and other polyphenols in wine.

b)       To combat the tendency to browning.

Recommendation of OIV:

Not admitted

II.3.4.11 Treatment of wines with urease

Classification:

• Urease: processing aid

Definition:

Addition to wine of an active acid urease, produced from Lactobacillus fermentum.

Objective :

To reduce the level of urea in wines, when this is excessive, in order to avoid the formation of ethyl carbamate during ageing.  The enzyme transforms urea into ammonia and carbon dioxide.

Prescriptions :

a)        It is preferable to add the urease to wine already clarified by spontaneous sedimentation of the lees.

b)       A knowledge of the level of urea in the wine will allow assessment of the dose of urease to be added.

c)        The urease will be eliminated during the filtration of the wine.

d)       The urease shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.4.12 Lysozyme treatment

Classification :

• Lysozyme: additive

Definition:

Addition of lysozyme to the wine.

Objectives:

a)        Control of the growth and activity of the bacteria responsible for malolactic fermentation of the wine.

b)       Reduction of the rate of sulphur dioxide.

Prescriptions:

a)        According to experiments, the maximum dose of 500 mg/l appears to be sufficient to control the growth and the activity of the bacteria responsible for malolactic fermentation.

b)       Lysozyme cannot totally substitute itself to SO₂ which possesses antioxidant properties. A SO₂ + lysozyme association provides more stable wines.

c)        When must and wine are treated with lysozyme, the cumulative dose must not exceed 500 mg/l.

d)       The product must conform to the prescriptions of the International oenological codex.

Recommendation of the OIV:

Admitted

II.3.4.13 Treatment with dimethyl dicarbonate (DMDC)

Definition:

Addition of dimethyl dicarbonate to wine.

Objectives:

a)        Obtain microbiological stability of bottled wine containing fermentable sugars;

b)       Prevent the development of unwanted yeast and lactic bacteria.

c)        Block fermentation of sweet, medium sweet, and medium dry wines

Prescriptions:

a)        For objective a), should only be added shortly before bottling;

b)       The dosage should be no more than 200 mg/l expressed as dimethyl dicarbonate;

c)        The addition of dimethyl dicarbonate must not lead to surpassing the maximum content level for methanol in wine, as recommended by the OIV.

d)       The wine should not be placed on the market as long as dimethyl dicarbonate is detectable.

e)       The dimethyl dicarbonate used, must comply with the provisions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.4.14 Adsorbant copolymer treatment (PVI/PVP)

Classification:

• PVI/PVP copolymer: processing aid

Definition:

The addition of polyvinylimidazole – polyvinylpyrrolidone copolymers (PVI/PVP) in order to reduce copper, iron and heavy metal contents.

Objectives:

a)        To prevent defects caused by too high metal contents (for example ferric casse).

b)       To reduce undesirable, high concentration of metals due to:

• Must contaminated by metal cations
• Metal cation contamination during must or wine treatment from winemaking equipment
• Enrichment in copper following the treatment of wines by copper sulphate.

Prescriptions:

a)        The amount used should be less than 500 mg/l.

b)       When musts and wine are treated with PVI/PVP polymers, the accumulated dosage should be less than 500 mg/l.

c)        The copolymers should be eliminated after no more than 2 days after the addition taking into account the precautionary principle and separated from the wine by filtering before bottling

d)       The adsorbant copolymers used should comply with the prescriptions of the International Oenological Codex and in particular monomers limits.

e)       The  implementation of the procedure shall be placed under the responsibility of an oenologist or a specialised technician.

Recommendation of the OIV:

Admitted.

II.3.4.15 Treatment with D,L-Tartaric acid

Classification:

• D,L-tartaric acid: processing aid
• Potassium D,L-tartrate: processing aid

Definition:

Addition of D,L-tartaric acid or the potassium-salts of D,L-tartaric acid in wine

Objectives:

Reduction of excessive levels of calcium

Prescriptions:

a)        The treatment yields particularly insoluble salts. The use of D,L-tartaric acid is subject to certain regulations.

b)       The treatment will be placed under the responsibility of an oenologist or a specialist technician.

c)        The products added shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.4.16 Treatment using chitosan

Classification:

• Chitosan: processing aid

Definition:

Addition of chitosan of fungal origin to wines

Objectives:

a)        To reduce heavy metal content, notably iron, lead, cadmium, copper,

b)       To prevent iron haze, copper haze,

c)        To reduce possible contaminants, especially ochratoxin A,

d)       To reduce undesirable micro-organisms, notably Brettanomyces.

Prescriptions:

a)        The doses to be used are determined after preliminary testing. The maximum dose used must not exceed :

• 100 g/hl for the objectives a) and b)
• 500 g/hl for the objective c)
• 10 g/hl for the objective d)

b)       Sediments are eliminated by physical procedures.

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

d)       Chitosan must comply with the requirements of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.4.17 Treatment using chitin-glucan

Classification:

• Chitin-Glucan: processing aid

Definition:

Addition of chitin-glucan of fungal origin to wines

Objectives:

a)        To reduce heavy metal content, notably iron, lead, cadmium, copper,

b)       To prevent iron haze, copper haze,

c)        To reduce possible contaminants, especially ochratoxin A.

Prescriptions:

a)        The doses to be used are determined after preliminary testing. The maximum dose used must not exceed:

• 100 g/hl for the objectives a) and b)
• 500 g/hl for the objective c)

b)       Sediments are eliminated by physical procedures.

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

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

Recommendation of the OIV:

Admitted

II.3.4.18 Treatment with glutathione

Classification:

• Glutathione: Additive

Definition:

Addition of glutathione to wine.

Objectives:

a)        To protect aromatic substances present in wines (and particularly those of the thiol family) from oxidation, thanks to the antioxidant properties of the product;

b)       to limit the formation of compounds responsible for ageing defects resulting from oxidation;

Prescriptions:

a)        The addition of glutathione on storage and/or packaging, including the bottling of wine, is recommended;

b)       the dose used should not exceed 20 mg/L;

c)        the glutathione must be in a reduced form and comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.4.19 Treatment of wines using inactivated yeasts with guaranteed glutathione levels

Classification

• Inactivated yeasts with guaranteed glutathione levels: Processing aid

Definition:

Addition of inactivated yeasts whose cells have guaranteed reduced-glutathione levels.

Objectives:

a)        To limit the oxidation in wines of certain varietal aromatic compounds revealed by the metabolism of yeasts (particularly thiols).

Prescriptions:

a)        The addition of inactivated yeasts with guaranteed glutathione levels at the start of maturing or during storage of wines is recommended;

b)       the dose used of glutathione, supplied directly or via yeasts with guaranteed glutathione levels, should not exceed 20 mg/L, in order to avoid any risk of reduction and the emergence of a yeast taste;

c)        the inactivated yeasts with guaranteed glutathione levels should contain a reduced form of glutathione; this may be accompanied by the presence of its precursors (cysteine and particularly gamma-glutamylcysteine);

d)       the inactivated yeasts with guaranteed glutathione levels should comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.4.20 Use of selective vegetal fibres

Definition:

Use of a selective adsorbent composed of vegetal fibres, during wine filtration.

Objectives:

a)        To reduce the ochratoxin A levels in wines;

b)       to reduce the number and levels of phytosanitary products detected in wines.

Prescriptions:

a)        Selective vegetal fibres are incorporated as processing aids, either during filtration with continuous deposition, or as a constituent of a filter sheet;

b)       the recommended dosage is determined according to the filtration technique used, without exceeding 1.5 kg/m² of the filter sheet surface area;

c)        selective vegetal fibres are used on wines in compliance with regulatory requirements, particularly the permitted residue limits for phytosanitary products;

d)       selective vegetal fibres must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.4.21 Malolactic fermentation activators

Definition:

Addition of malolactic fermentation activators at the end or after the alcoholic fermentation to facilitate malolactic fermentation.

Objective:

Promote the initiation, kinetics or completion of malolactic fermentation:

• by enriching the environment with nutrients and growth factors for acid lactic bacterias,
• by the adsorption of some bacteria inhibitors.

Prescriptions:

a)        Activators are microcrystalline cellulose or products derived from the degradation of yeasts (autolysates, inactivated yeasts, yeast walls);

b)       activators can be added to wine or fermenting wine before or during malolactic fermentation;

c)        the activators do not have to induce to organoleptic deviations in wine

d)       Malolactic fermentation activators must comply with the prescriptions contained in the International Oenological Codex.

Note: The use of malolactic fermentation activators might foster the growth of undesirable microorganisms with the production of undesirable compounds.

Recommendation of the OIV:

Admitted

II.3.4.23 Treatment with fumaric acid to inhibit malolactic fermentation

Classification:

• Fumaric acid : Additive

Definition:

Addition of fumaric acid to wine.

Objective:

a)        Control of the growth and activity of the lactic acid bacteria responsible of the malolactic fermentation of wine;

b)       reduction of the dose of sulphur dioxide;

c)        preserve malic acidity.

Prescriptions:

a)        Doses of 300-600 mg/L to control malolactic fermentation, even in the presence of high quantities of inoculum and during tumultuous fermentation;

b)       fumaric acid must comply with the prescriptions of the International Enological Codex.

Recommendation of the OIV:

Admitted

II.3.5 Preparation for packaging and packaging

II.3.5.1 Fortification

Definition :

Addition to wines of wine spirit, rectified alcohol of viticultural origin or rectified food alcohol.

Objectives :

a)        Increase the actual alcohol content of the wine,

b)       Production of special wines (flor or film wines, fortified wines), mistelles and beverages based on must and/or wine.

Prescription :

The rectified food alcohol, rectified alcohol of viticultural origin or wine spirits shall comply with the production conditions fixed for these products by the present Code and to the prescriptions of the International Oenological Codex. 

Recommendation of OIV:

For objective (a), not admitted

For objective (b), admitted

II.3.5.2 Aromatisation

Definition :

Addition to wine of artificial or natural aromatic substances.

Objective :

To improve aromatic characters of wine or to confer such characters to wines that are devoid of them.

Prescriptions :

The objectives are achieved by addition:

a)        Of natural or artificial flavourings;

b)       Of extracts of natural aromatic substances.

Recommendation of OIV :

Not admitted

II.3.5.4 Hot bottling

Definition:

Bottling of wine heated prior to the immediate corking of the bottle.

Objectives:

a)        Biological stabilisation of the wine;

b)       Elimination of oxygen;

c)        Physico-chemical stabilisation.

Prescription:

The wine should not be heated above 45°C.

Recommendation of the OIV:

Admitted

II.3.5.5 Oxygenation

Classification:

• Oxygen : processing aid

Definition:

Addition of oxygen or air to wine

Objectives:

a)        To use "micro-oxygenation", “macro-oxygenation” and "nano-oxygenation" technologies on wines;

b)       to initiate oxidation phenomena with the aim of:

contributing to stabilisation of colour and maturation of red wines by encouraging in particular the production of acetaldehyde, which can react with flavanols and anthocyanins to cause the formation of new pigments that are more stable and more intensely coloured (hyperchromic and bathochromic effect) than native anthocyanins,

preparing wines used in treatments to eliminate excess iron (file II.3.3.1 ‘Removal of iron’) through oxidation of ferrous iron into ferric iron;

c)        to reduce the concentration of "volatile sulphur compounds" such as hydrogen sulphide, methane-thiol, etc.;

d)       to reduce aroma compounds related to vegetal sensory characters;

e)       to facilitate fining of wines.

Prescriptions:

a)        In the case of “micro-oxygenation”, the rate at which the quantity of oxygen is added should be lower than that of the oxygen consumption by the treated wine; in other words, oxygen should not be accumulated in the wines during treatment. It is preferable to use this technique when wines have a high concentration of free anthocyanins.

b)       “Macro-oxygenation” is defined by the addition of higher doses of oxygen compared to “micro-oxygenation” and by a shorter addition period. This is specifically practiced at the end of fermentation, at a post-fermentative stage and up until the first racking off lees.

c)        In the case of “nano-oxygenation”, oxygen is added at regular intervals in very small quantities, such as 10 to 100 µg oxygen per litre of wine.

d)       In the case of treatment of excess iron (file 3.3.1), oxygenation should be followed by an addition of tannin in proportion to the iron concentration of the wine, followed by fining, preferably with casein. The addition of oxygen should always precede the removal of iron by calcium phytate.

e)       For stabilisation of the colour and improvement of the quality of a red wine during maturation, the doses to be added to the wine, in the case of “micro-oxygenation”, are around 1-5 mg/L per month – depending, mainly, on their initial anythocyanin and polyphenol concentration and concentration of free SO₂. In the case of treatment using “macro-oxygenation”, the oxygen doses added are higher to take into account the oxygen consumption by the yeast lees.

f)         Due to the potential for the development of oxidative aromas, wine that undergoes oxygenation should be tasted regularly in order to define an optimum duration and temperature depending on the desired aromatic profile of the wine. Micro-oxygenation is not recommended above 22 °C to avoid excessive oxidation or below 8 °C to avoid oxygen accumulation.

g)        The aim of oxygenation should not be a reduction in sulphite of wines containing excess sulphur dioxide.

h)       Microbiological stability (especially where Brettanomyces bruxellensis is concerned) should be monitored to avoid organoleptic deviations in wines.

Recommendation of OIV:

Admitted

II.3.5.6 Treatment with caramel

Definition :

Addition of caramel to wine.

Objectives :

a)        To colour the wine.

b)       To modify the taste of the wine.

Recommendation of OIV :

Not admitted

II.3.5.7 Treatment with β-glucanases

Classification:

• Beta-glucanase  (β1-3, β1-6)β: processing aid

Definition :

Addition to wine of an enzyme preparation containing activities catalysing the degradation of beta-glucans produced in the grape berry by the fungus Botrytis cinerea (noble rot, grey rot).

Enzyme activities involved in the degradation of β–glucans of botrytis cinerea are β-glucanases type β-1,3 and 1,6. The β-glucanases including β–1.3-glucanases are also able to degrade β-glucans released by saccharomyces type yeasts during alcoholic fermentation and during wine aging on lees.

Objective :

To improve the clarification and filterability of wines.

Prescription :

The glucanase preparation shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

II.3.5.8 Treatment with copper sulphate

Classification :

• Copper sulphate, pentahydrate : processing aid

Definition :

Addition of copper sulphate pentahydrate (CuSO4 5H2O) to wine

Objective :

To remove the bad taste and odour due to hydrogen sulphide and possibly to its derivatives.

Prescriptions :

a)        The dose of copper sulphate pentahydrate necessary to comply with the objective should be determined by a preliminary test. It shall not exceed 1 g/hl.

b)       The colloidal cupric precipitate formed must be eliminated from the wine.

c)        After treatment, the copper content of the wine should be checked and reduced to a level less than or equal to 1 mg/l by an appropriate procedure, complying with the specifications of Annex C of the Recueil of International Methods of Analysis for Wines and Musts.

d)       The copper sulphate used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV :

Admitted

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:

Admitted

II.3.5.10 In-bottle pasteurisation

Definition :

Heating wine in bottles to a temperature and for a duration sufficient to prevent subsequent activity of microorganisms in the bottle.

Objective :

See 3.4.3

Prescriptions :

a)        Pasteurisation can be performed :

• By immersing bottles in hot water,
• By running hot water onto bottles.

b)       The increase in temperature shall cause no alteration in the appearance, colour, odour or taste of the wine.

c)        A sufficient headspace will be provided under the cork to allow for the expansion in volume of the wine and precautions will be taken to avoid explosion of bottles due to excessive pressure.

Recommendation of the OIV:

Admitted

II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration

Definition:

Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.

Objective:

See the sheet II.3.5.11 “Partial dehydration of wines”.

Prescription:

a)        See the sheet “Partial dehydration of wine”;

b)       Concentration can lead to a reduction of 20% of initial volume and should not be increased by more than 2% by volume of the initial alcohol strength of wine.

Recommendation of the OIV:

Admitted

II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration

Definition:

Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.

Objective:

See the sheet II.3.5.11 “Partial dehydration of wines”.

Prescription:

a)        See the sheet “Partial dehydration of wine”;

b)       Concentration can lead to a reduction of 20% of initial volume and should not be increased by more than 2% by volume of the initial alcohol strength of wine.

Recommendation of the OIV:

Admitted

II.3.5.12 Fermenting must or wines in contact with wood

Definition:

Allow fermenting must or wine to come into contact with wood.

Objective:

Put fermenting must or wine in contact with wood to achieve physical and chemical changes.

Prescriptions:

The objective will be achieved by having the fermenting musts or wines come into contact with wood

Recommendation of the OIV:

Admitted

II.3.5.12.1 Ageing in small capacity wooden containers

Definition:

Ageing of wine in small capacity wooden casks during a set period of time, of a wine suited for an evolution through a natural process, in compliance with the usual practices of each viticulture region.

Objectives:

a)        To obtain a natural evolutionary process of wine, with improvement of its sensory characteristics through an oxidative and/or biological or diffusion pathway, according to usual practices for each wine,

b)       To favour natural physical and chemical mechanisms through the controlled and continuous oxygenation and the progressive contribution of substances released by wood.

c)        To obtain a total or partial physico-chemical stabilisation of the wine.

Prescriptions

a)        It is recommended, in order for the ageing to be efficient, that the volume of the recipient not exceed 600 litres;

b)       The most commonly used botanical species are: Quercus petrea (sissile oak), Quercus robur (pedunculated oak) and their hybrids and Quercus alba (white American oak). Locally, other botanical species than oak may be used. The traceability of wood origin is recommended

c)        For the making of the container, one will only use woods that retain their natural structure. Cooperage techniques defined for the making of new casks will be used to optimise the objectives. The traceability of wood is recommended, and at the very least, the manufacture date should be visibly engraved;

d)       The inside surface of the containers may be regenerated with usual cooperage techniques. In that case, the date on which this is carried out will have to be visibly engraved;

e)       Environmental conditions (temperature, humidity, and isolation) allow for the modulation of oxygen supply to the wine to take place;

f)         During the ageing process, continuous control of the casks’ condition, their level of filling and the degree of modification of the produced sensory characteristics are recommended. The casks are maintained in compliance with hygiene rules and are eliminated after a few years.

Recommendation of the OIV:

Admitted

II.3.5.12.2 Usage of pieces of oak wood in winemaking

Definition:

Usage of pieces of oak wood in winemaking.

Objective:

To introduce the characteristics of certain oak wood constituents into wine.

Prescriptions:

a)        The pieces of wood (from Quercus species) will have to be of an appropriate size.

b)       The pieces of oak wood may be grilled or burnt but not charred, including on the surface.

c)        The quantity of pieces of oak wood to be used in the wine is at the discretion of the winemaker.

d)       The pieces of oak wood shall comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted

II.3.5.14 Treatment with copper citrate

Classification :

• Copper citrate : processing aid

Definition:

Addition of hydrated copper citrate alone or mixed with clarifying agents (for example bentonite)

Objective:

Remove bad taste and odour due to hydrogen sulfide and possibly its derivatives.

Prescriptions :

a)        The dose of hydrated copper citrate necessary for fulfilling the objective must be determined by a prior trial test. This dose must not exceed 1 g/hl.

b)       Copper colloidal precipitate formed must be eliminated from wine by  filtration

c)        Following all treatments, the copper content of wine must be monitored and returned to levels equal to or under the residual level of wine set by the OIV in accordance with the specifications of Annex C of the International Compendium of Methods of Analysis of Wines and Musts.

d)       The copper citrate used must be in accordance with the provisions of the International oenological Codex.

Recommendation of the O.I.V:

Admitted.

II.3.5.15 Treatment with silver chloride

Definition:

Addition of silver chloride to wine

Objective:

To reduce odour defects due to hydrogen sulphide and some mercaptans.

Prescriptions

a)        The dose used must not be over 1 g/hl

b)       The silver chloride must be previously applied to an inert support, like kieselguhr (diatomaceous earth) or kaolin

c)        The main operation must be preceded by trials to determine the amount of product to add.

d)       The precipitate must be eliminated by any appropriate physical procedure

e)       Residues must be treated by specialised sector

f)         Treated wine must be analysed to insure that the maximal residue level do not exceed 0.1 mg/L in silver

g)        The treatment must  be carried out under the responsibility of an oenologist or a specialised technician

h)       Silver chloride must comply with the provisions of the International Oenological Codex

Recommendation of the OIV:

Admitted

II.3.5.17 Management of dissolved gas in wine using membrane contractors

Definition:

Physical method for the management of dissolved gas concentrations in wine using membrane contactors (hydrophobic membranes) and gases applied in oenology.

Objective:

a)      Reduction of the dissolved oxygen level in wine

b)      Increase of the dissolved oxygen level in wine;

c)      Reduction of the dissolved carbon dioxide level in wine;

d)      Adjustment of the dissolved carbon dioxide level in still or semi-sparkling wines according to the definition in the International Code of Oenological Practices;

e)      Increase of the dissolved carbon dioxide level in order to obtain carbonated wines according to the definition in the International Code of Oenological Practices.

Prescription:

a)      See the general sheet on separative techniques used in the treatment of musts and wines as well as the sheet on the application of membrane techniques in wine.

b)      This technique can be used from the end of alcoholic fermentation to packaging to replace the use of bubbling  device or venturi type systems.

c)      This practice shall be carried out by an oenologist or a qualified technician.

d)      For objective b) see the prescriptions of the resolution related to oxygenation of wine.

e)      The wine treated or to be treated must comply with the definitions and limits of the OIV.

f)      The membranes used must comply with the provisions of the International Oenological Codex.

g)      The gases used must comply with those allowed and defined in the International Oenological Codex.

Recommendation of OIV:

Admitted

II.3.5.18 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

Objective:

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

Prescription:

a)      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).

b)      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.

c)      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.

d)      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.

e)      An oenologist or a qualified technician will be responsible for implementing the treatment.

f)      The activated carbon with deodorizing properties and nanofiltration membranes used must comply with the prescriptions contained in the “International Oenological Codex”.

Recommendation of OIV:

Admitted

4.1 Definitions common to all sparkling wines

II.4.1.1 Base wine

Definition:

Wine destined for the production of a sparkling wine.

Prescriptions :

a)        The oenological treatments and practices of this International Code of Oenological Practices are applicable by analogy, except for the addition of ascorbic acid, sorbic acid and metatartaric acid.

b)       Base wines destined for secondary fermentation shall be clarified by the usual processes, taking care to avoid all oxidation,

c)        The volatile acidity of the base wine must always be low,

d)       The sulphur dioxide content of the base wine must be low,

e)       For the continuous method :

Just before secondary fermentation, the base wine, with no added sugar, is submitted to a biological de-oxygenation by addition of a selected yeast culture and leaving protected from oxygen for 24 to 48 hours.

f)         The base wine must comply with the definition of wine in the present International Code of Oenological Practices.

II.4.1.2 Cuvee

Definition

Product destined for secondary fermentation, comprising:

• Base wine, or
• Must, or
• Mixtures or blends of:
  • Base wine, or
  • Base wine and of musts, of concentrated musts, of grape sugar and of partially fermented must, or
  • Musts, of concentrated musts, of grape sugar and of partially fermented must.

Prescriptions:

a)        Products used for the cuvee must comply with the definitions of the present International Code of Oenological Practices;

b)       See also : II.4.1.1 Base wine, Prescriptions a), b), c) and d).

II.4.1.3 Tirage liqueur

Definition :

Product added to the cuvee before tirage, comprising wine or a part of the cuvee, with addition either of sugar, must or concentrated must.

Prescriptions :

a)        This liqueur is prepared with sucrose (cane or beet sugar) or grape sugar.

b)       The sugars shall comply with the prescriptions of the International Oenological Codex.

II.4.1.4 Dosage

Definition :

Liqueur that can be added to sparkling wine immediately before final closure of the bottle and which comprises wine, grape must or a blend of wine and grape must, to which is added:

• Sugar,
• Possibly wine spirit,
• Possibly various additives.

a)        Either in bottles at filling, or

b)       In the closed tank after the fermentation and before bottling.

Objective :

To obtain certain sensory characteristics and the various types of sparkling wine.

Prescriptions :

a)        The sugar employed is sucrose (cane or beet sugar) or grape sugar,

b)       The addition of the dosage shall not increase by more than 0.5% vol. the actual alcohol content of the sparkling wine,

c)        The additives that may be added to the dosage are the following : sulphur dioxide, ascorbic acid, metatartaric acid, sorbic acid, citric acid,

d)       The amount of the additives mentioned under c) in the liqueur should be planned in such a way that their levels in the sparkling wine produced comply with the limits fixed whether in Annex C of the Recueil of International Methods of Analysis for Wines and Musts, or in the corresponding sections of the present International Code of Oenological Practices,

e)       The sugars under a) and the additives under c) shall comply with the prescriptions of the International Oenological Codex.

II.4.1.5 Blending and mixing

Definition :

Operation that consists of blending :

• Musts or wines coming from various varieties and/or various regions;
• Base wines coming from different years of harvest.

Objective :

To obtain a cuvee having the desired characteristics.

Recommendation of OIV :

Admitted

II.4.1.6 Inoculation with yeasts

Definition :

Inoculation of the cuvee, with added tirage liqueur, by a selected yeast culture.

Objective :

To initiate alcoholic fermentation with a view to obtaining effervescence

Prescriptions :

a)        The yeasts used can be in the form of dried, active yeasts or encapsulated yeasts.

b)       The yeasts used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV :

Admitted

II.4.1.7 Promoting secondary fermentation by the use of nutritive salts and of yeasts growth factors

Classification:

• Ammonium sulphate: processing aid
• Diammonium hydrogen phosphate: processing aid
• Thiamine hydrochloride: processing aid

Definition :

Addition of ammonium salts and of thiamin to base wines destined for secondary fermentation.

Objective :

To facilitate the multiplication of yeasts during secondary fermentation in a bottle or in a closed tank still containing grape sugars or with the addition of a tirage liqueur.

Prescriptions :

Nutrititive salts and other growth factors added shall be:

a)        For nutritive salts, diammonium phosphate, or ammonium sulphate to a maximum dose of 0.3 g/l (expressed as the salt).

b)       For growth factors, thiamin in the form of thiamin hydrochlorid to a maximum dose of 0.6 mg/l. (expressed as thiamin).

c)        These substances shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

II.4.1.8 Tirage

Classification :

• Active dry yeast : processing aid
• Ammonium chloride : processing aid
• Potassium alginate : processing aid
• Calcium alginate : processing aid

Definition:

Operation that consists of filling into bottles, that are hermetically closed, the cuvee, well mixed with tirage liqueur. An inoculum of selected yeasts is added, and possibly clarifying agents and activators of secondary alcoholic fermentation.

Objective :

To initiate secondary alcoholic fermentation with the aim of obtaining effervescence.

Prescriptions :

a)        The following clarifying agents are authorised :

• Bentonites (see Treatment with bentonites),
• Organic fining agents (see Fining),
• Tannins (see Tannin addition),
• Potassium alginate.

b)       Activators of secondary alcoholic fermentation are authorised (see Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors)

c)        These products shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

II.4.1.9 Secondary fermentation

Definition:

Alcoholic fermentation in hermetically closed containers.

Objective :

To produce sparkling wine by saturation under pressure with endogenous carbon dioxide.

Prescriptions :

This operation takes place:

a)        By the alcoholic fermentation :

• Either of a partially fermented must, or
• Of a cuvee or a base wine with added grape must, concentrated must, grape sugar or sucrose.

b)       In the bottle, or

• In other pressure-resistant containers (closed tank method):
• Whether by the bulk discontinuous method, or
• By the continuous method.

II.4.1.10 Transvasage

Definition:

Operation involving the isobarometric transfer of sparkling wine from one wine container to another .

Objectives:

a)        Enable the separation of wine from the lees, and/or deposits coming from the addition of clarifying agents, deposited at the bottom of the container

b)       Enable the blending and mixing of wines of different origin

c)        Enable physical clarification by filtration, centrifuge, etc.

d)       Enable the separation of crystals, tartaric stabilization by cooling and separation of tartrate crystals (potassium bitartrate and calcium tartrate)

e)       Proceed with isobarometric bottling

Prescriptions:

Transvasage can occur:

a)        In the absence of air to avoid any oxidation

b)       At room temperature, or preferably after cooling to avoid any possible loss of carbonic gas,

c)        Using the law of interconnected vessels or with pumps

d)       The end container must be rendered inert by carbon dioxide, nitrogen or argon. These gases must comply with International Oenological Codex prescriptions.

Recommendation of OIV:

Admitted.

II.4.2 Second fermentation in bottle

II.4.2.1 Secondary fermentation in bottle

Definition:

Process in which the secondary fermentation takes place in the bottle.

Objective :

To produce sparkling wines according to this procedure.

Prescription :

To produce sparkling wines according to the following operations:

a)        Preparation of the base wine or of the composition of the cuvee,

b)       Preparation of the tirage liqueur,

c)        Yeast inoculation,

d)       Addition of clarifying agents,

e)       Tirage,

f)         Placing in stacks,

g)        Placing on riddling racks,

h)       Riddling,

i)         Inverting bottles

j)         Disgorging,

k)        Addition of the dosage.

Remark:

For the decanting procedure, points (f) to (j) do not apply.

Recommendation of OIV:

Refer to the sections concerning these operations in the present International Code of Oenological Practices.

II.4.2.2 Placing in stacks

Definition:

Storage of the bottle, laying down, after tirage, during the period of secondary fermentation.

Objective :

To favour the secondary fermentation and also the contact of the wine with the deposit.

Prescriptions :

a)        Bottles are taken up, agitated and replaced in stacks during storage,

b)       The temperature of the cellar or the premises should be sufficiently low to favour obtaining an effervescence of good appearance, without preventing fermentation.

Remark :

In contemporary procedures, which use mechanical riddling, bottles are stacked in palettes.

Recommendation of the OIV:

Admitted

II.4.2.3 Placing on riddling racks

Definition:

Placing the bottles on the riddling racks.

Objective :

To facilitate the riddling operation.

Prescription :

During the placement on riddling racks, shake the bottles to detach the deposit from the inside.

Recommendation of OIV:

Admitted

II.4.2.4 Riddling

Definition :

Sum of the operations designed to gather the deposit formed during the secondary fermentation on the closure of the bottle.

Objective :

To allow the elimination of the deposit by disgorging.

Prescriptions :

a)        Avoid all re-suspension of the deposit.

b)       This operation can be undertaken manually or mechanically.

Recommendation of the OIV:

Admitted

II.4.2.5 Inverting the bottles

Definition:

Placing the bottles with the head down.

Objective :

To keep the deposit on the cork in readiness for disgorging.

Prescription :

Avoid all re-suspension of the deposit.

Recommendation of  OIV:

Admitted

II.4.2.6 Disgorging

Definition :

Elimination of the deposit gathered on the closure.

Objective :

To assure the clarity of the sparkling wine.

Prescriptions :

a)        The operation is facilitated by disgorging bottles after freezing the deposit gathered on the closure.

b)       This operation can be undertaken manually or mechanically

Recommendation of OIV:

Admitted

II.4.3 Bulk second fermentation in a closed tank

II.4.3.1 Discontinuous secondary fermentation in a closed tank

Definition :

Secondary fermentation procedure in hermetically closed tanks.

Objective :

To produce sparkling wines in tanks in a discontinuous manner.

Prescriptions :

This process comprises the following operations :

a)        Preparation of the base wine or cuvee,

b)       Preparation of the tirage liqueur,

c)        Inoculation with yeasts,

d)       Addition of clarifying agents,

e)       Tirage in a closed tank,

f)         Storage in a closed tank,

g)        Clarification of the sparkling wine,

h)       Cooling,

i)         Addition of the dosage,

j)         Isobaric bottling.

Remark :

Only operations (e), (f), (h), (j) and (i) are different from the operations of secondary fermentation in bottles.

Recommendation of OIV:

Refer to the practices and treatments mentioned in the present International Code of Oenological Practices.

II.4.3.2 Tirage in a closed tank

Definition:

Operation that entails putting the cuvee, well blended with the tirage liqueur, into a pressure-resistant tank, with the addition of an inoculum of selected yeasts, and possibly of clarifying agents and activators of secondary alcoholic fermentation. All the outlets of the tank are then hermetically closed.

Objective :

To initiate secondary alcoholic fermentation with the aim of obtaining effervescence.

Prescriptions :

a)        The following clarifying agents are authorised :

• Bentonites (see Treatment with bentonites),
• Organic fining agents (see Fining),
• Tannins (see Tannin addition),
• Potassium alginate.

b)       Activators of secondary alcoholic fermentation are authorised (see Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors)

c)        These products shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV: 

Admitted

II.4.3.3 Storage in a closed tank

Definition :

Storage of the cuvee after tirage in a hermetically closed tank, during the period of secondary fermentation.

Objective :

To favour the secondary fermentation and also the contact of the wine with the deposit.

Prescriptions :

a)        The tank is stirred on several occasions during storage.

b)       The temperature of the tank should be sufficiently low to favour obtaining an effervescence of good appearance, without preventing fermentation.

Recommendation of OIV:

Admitted

II.4.3.4 Clarification of sparkling wine

Definition:

Clarification of the sparkling wine by decanting and racking, centrifugation and filtering under isobaric conditions.

Objective :

To assure the clarity of the sparkling wine.

Prescriptions :

a)        To achieve isobaric conditions, the necessary pressure is obtained by means of an inert gas or compressed air.

b)       Authorised inert gases are nitrogen, argon and endogenous carbon dioxide. They shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.4.3.5 Isobaric bottling

Definition:

Bottling of sparkling wine produced in a closed tank under isobaric conditions, with the possible addition of the dosage.

Objective :

To bottle the sparkling wine produced in a closed tank.

Prescriptions :

a)        The sparkling wine is cooled before bottling so as to lower the pressure and facilitate the bottling.

b)       To establish isobaric conditions, the necessary pressure is obtained with inert gases or compressed air.

c)        Authorised inert gases are nitrogen, argon and endogenous carbon dioxide. They shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV :

Admitted

II.4.4 Continuous second fermentation in a closed tank

II.4.4.1 Continuous secondary fermentation in a closed tank

Definition:

Process of secondary fermentation, in a system of several tanks, hermetically closed and connected to one another, in which the base wine is introduced in a continuous manner at the entry of the system.

Objective:

To produce sparkling wines in a continuous manner.

Prescriptions

This process comprises the following operations:

a)        Preparation of the base wine,

b)       Preparation of the tirage liqueur,

c)        Inoculation with yeasts,

d)       Tirage under constant pressure in a closed tank, in a continuous manner,

e)       Continuous passage through the tanks of the system in which the yeasts are retained and remain immobilised, bound or deposited for a long time,

f)         Cooling to -3°C and clarification of the sparkling wine,

g)        Addition of the dosage,

h)       Isobaric bottling.

The system, once started, functions non-stop for several years (3 to 5 years according to circumstances).

Remark :

Only operations (c) and (d) above are different from the operations of secondary fermentation in a closed tank.

Recommendation of OIV:

Refer to the sections concerning these operations in the present International Code of Oenological Practices.

The other operations are executed in a continuous manner, without external intervention.

II.4.4.2 Continuous tirage under constant pressure in a closed tank

Definition :

An operation that consists of introducing to the beginning of the continuous system (under constant pressure and in a continuous manner) the biologically deoxygenated base wine, well blended with the tirage liqueur and with a culture of selected yeasts.

Objective :

To allow the second alcoholic fermentation in order to produce the effervescence, in a continuous manner.

Recommendation of OIV:

Admitted

II.6.1 Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wines-based beverages

II.6.1.0 General remarks

The practices defined in the International Code of oenological practices for wines, are applied to aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Subject to compliance with the definitions of the OIV International Code of Oenological Practices concerning them, the wine or special wine, grape must, partially fermented grape must and/or must of fresh grape must fermented until alcohol, may, during the preparation process of aromatised wines, beverages based on vitivinicultural products and wine-based beverages, undergo the following treatments:

II.6.1.1 Sweetening

Definition:

Addition of sweeteners.

Objectives:

Balancing of taste properties of the product.

Prescription:

By sweetening, one intends the use of one or more of the following substances:

A)

• concentrated, rectified grape must
• concentrated grape must, fresh grape must
• semi-white sugar
• white sugar
• refined white sugar
• dextrose
• fructose
• glucose syrup
• inverted liquid sugar
• inverted liquid sugar syrup
• caramel (it means the product obtained by controlled heating of saccharose without the addition of bases, mineral acids or other chemical additives).
• Honey
• carob sugar
• other glucidic substances having similar effect to that of products listed above.

B)

• other sweeteners having similar effect to that of products listed above, in accordance with the regulations of producing and consumer countries.

Recommendation of the OIV:

• aromatised wines: admitted for substances listed at paragraph A
• Beverages based on vitivinicultural products and wine-based beverages: admitted for substances listed at paragraphs A and B.

II.6.1.2 Colour

Definition:

Addition of caramel or colouring admitted.

Objectives:

Giving to the product the specific desired colour.

Prescription:

Colour is the use of one or more colouring substances admitted in the food regulation of producing and customer countries. The colours can be divided in:

a)        caramel and one or more substances giving yellow and/or red colour

b)       other colouring substances.

Recommendation of the OIV:

• aromatised wines: admitted for substances listed at paragraph A
• Beverages based on vitivinicultural products and wine-based beverages: admitted for substances listed at paragraphs A and B.

II.6.1.3 Flavouring

Definition:

Addition of flavouring and/or tasty ingredients.

Objectives:

To give the product particular organoleptic properties, including bitterness.

Prescription:

Flavouring is the use of:

a)        flavouring substances and/or flavouring preparations and/or other flavours defined as follows:

1. “flavouring substance”: a defined chemical substance which has flavouring properties
2. “natural flavouring substance”: a flavouring substance obtained by appropriate physical processes (including distillation and food solvent extraction) or by enzymatic or microbiological processes from plant or animal material, at its natural state or after its transformation for human consumption by means of food preparation traditional processes (including drying, roasting and fermentation);
3. “flavouring preparation”: a product other than a flavouring substance with  flavouring properties and obtained by appropriate physical processes (including distillation and food solvent extraction) or by enzymatic or microbiological processes, by traditional food preparation processes (including drying, roasting and fermentation) from plant or animal material, at its natural state or after its transformation for human consumption;
4. “other flavours”: chemical compound, obtained by chemical synthesis or purification processes, having flavouring properties and meant for food regulation of producing and customer countries. In order to flavour aromatised wines, beverages based on vitivinicultural products and wine-based products, flavours can be divided into:
   1.      flavours exactly alike compounds naturally contained in plants and/or animal products, such as vanillin or mixture of flavouring substances identical to natural compounds,
   2.      other artificial flavours;

b)       herbs and/or spices and/or fruits or vegetable parts and/or tasty food. 

Recommendation of the OIV:

• aromatised wines:  admitted for the flavourings mentioned in a).2, a.3, a.4.1 and b).
• Beverages based on vitivinicultural products and wine-based beverages: admitted.

II.6.1.4 Addition of alcohol

Definition:

Addition of one or more products  among the following ones:

• ethyl alcohol of vitivinicultural origin and ethyl alcohol of agricultural origin
• wine distillate

Objectives:

increasing the alcoholic strength of the product and its stability

dilute or dissolve colourants, flavourings or any other authorized additives

Prescription:

The ethyl alcohol of vitivinicultural and/or agricultural origin and the wine distillate must satisfy the treatment conditions set by this Code as well as the prescriptions of the International oenological Codex.

Recommendation of the OIV:

• Admitted for aromatised wines;
• Not admitted for beverages based on vitivinicultural products and wine-based beverages for the objective foreseen in

a)        but admitted for the objective foreseen in

b)       b) only in the doses strictly necessary to dilute or dissolve colourants, flavourings or any other authorized additives.

II.6.1.5 Water addition

Definition:

Water addition.

Objectives:

• preparing flavouring essences
• dissolving colours and sweeteners
• setting the final composition of the product.

Prescription:

The water added must respect WHO prescriptions and, if necessary, can be treated to remove dissolved salts.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.6 Chemical acidification

Definition:

Increasing titration acidity and real acidity (pH lowering) of aromatised wines, beverages based on vitivinicultural products and wine-based beverages by means of organic acids addiction.

Objectives:

Giving the desired tasting properties to the product.

Prescription:

a)        Only L and D lactic, L-malic, L-tartaric and citric acid are admitted to be used,

b)       Acid addition must not be used to hide a fraud,

c)        Mineral acid addiction it is forbidden,

d)       The acid(s) used must satisfy the prescriptions of the International oenological Codex.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.7 Chemical deacidification

Definition:

Lowering of titration acidity and real acidity (pH increasing) of aromatised wines, beverages based on vitivinicultural products and wine-based beverages by means of potassium tartrate, potassium hydrogen carbonate, calcium carbonate containing, if necessary, small amounts of double calcium L-tartaric and L-malic acid salt.

Objectives:

Developing aromatised wines, beverages based on vitivinicultural products and wine-based beverages with balanced taste properties.

Prescription:

a)        The process of double salt formation (neutral double calcium salt of tartaric and malic acids) aims at a further decrease of titration acidity, since wine is very rich in malic acid content and precipitating of tartaric acid alone is not efficient enough,

b)       Acid addition must not be used to hide a fraud,

c)        The products used must satisfy the prescriptions of International oenological Codex.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.8 Filtration

Definition:

Physical process in which aromatised wines or wine-based beverages flow through filters that trap suspended particles or substances in solution or materials in colloid state.

Objectives:

a)        Obtain transparency of aromatised wines, beverages based on vitivinicultural products or wine-based beverages, if necessary by means of sequential steps

b)       Obtain biological stability of aromatised wines, beverages based on vitivinicultural products or wine-based beverages by micro-organism elimination,

c)        Obtain physic-chemical stability.

Prescription:

Filtration can be performed:

a)        by alluviation, with appropriated aids like diatomaceous earths, perlite, cellulose…,

b)       on plates made of cellulose or other suitable materials,

c)        on organic or mineral membranes, including semi-permeable membranes.

Filtering materials must meet the prescriptions of the International oenological Codex. If materials not included in the International oenological Code are used, they must not, in any case, contaminate aromatised wines, beverages based on vitivinicultural products or wine-based beverages, so to cause a risk to human health.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.9 Gum arabic treatment

Definition:

Addition of arabic gum to aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Objectives:

a)        Avoiding copper casse,

b)       Protecting aromatised wines, beverages based on vitivinicultural products and wine-based beverages against light iron haze,

c)        Avoiding the precipitation of substances like dyes that are in colloidal form.

Prescription:

a)        Arabic Gum must be added to aromatised wines, beverages based on vitivinicultural products and wine-based beverages after the last filtration, or just before bottling

b)       Arabic Gum must meet the prescriptions of the International oenological Codex.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.10 Charocoal treatment

Definition:

Treatment with oenological charcoal by addition or by passage in column.

Objectives:

Giving to aromatised wines, beverages based on vitivinicultural products and wine-based beverages the desired specific organoleptic characteristics.

Prescription:

a)        The used charcoal must meet the prescriptions of the International oenological Codex

b)       The maximum dose of dry charcoal that is admitted is equal to 200 g/hL of wine or must

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.11 Partial dehydratation of wines

Definition:

Wine concentration by water removal.

Objectives:

Increasing the alcoholic strength and the structure of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Prescription:

a)        The target can be reached through several techniques, called subtractive enrichment techniques, provided by the International oenological Code

b)       The final alcoholic strength of aromatised wines, beverages based on vitivinicultural products or wine-based beverages must respect minimum and maximum limits fixed by its Definition in this Code.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.12 Cryoconcentration

Definition:

A method of concentrating base wines by means of freezing and physical removal of ice thus formed.

Objectives:

Increasing the volumetric alcoholic strength and the structure of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Prescription:

The alcoholic strength of aromatised wines, beverages based on vitivinicultural products and wine-based beverages must meet minimum and maximum limits reported in its Definition.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.13 Refermentation

Definition:

Addition of fermentable sugars and monitoring of fermentation by means of selected yeasts.

Objective:

Increasing the alcoholic strength and causing capture of foam.

Prescription:

Fermentable sugars used for fermentation must be included in the list of permitted sweetening substances section A) (see II.6.1.1. Sweetening).

Recommendation of the OIV:

• Aromatised wines: not admitted
• Beverages based on vitivinicultural products and wine-based beverages: admitted

II.6.1.14 Mixing of white wines or musts with red wines or musts

Definition:

Mixing of white wines or musts with red wines or musts.

Objectives:

Adjusting the final colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages

Obtaining the desired colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Prescription:

Controlling the conditions of tartaric stability and transparency of obtained products.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.15 Carbon dioxide use

Definition:

Addition of carbon dioxide.

Objectives:

a)        Protecting aromatised wines, beverages based on vitivinicultural products or wine-based beverages against oxidation by displacing oxygen

b)       Making aromatised wines, beverages based on vitivinicultural products or wine-based beverages into sparkling products.

Prescription:

Carbon dioxide must meet the prescriptions of the International oenological Codex.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.16 Tartaric stabilization by cationic exchange

Definition: