Dealcoholisation of wines

Status: In Kraft

Dealcoholisation of wines

RESOLUTION OIV-OENO 394A-2012

DEALCOHOLISATION OF WINES

THE GENERAL ASSEMBLY,

CONSIDERING Article 2 paragraph 2 ii of the Agreement establishing the International Organisation of Vine and Wine

CONSIDERING resolution 10/2004 related to the partial dealcoholisation of wine adopted by the OIV in 2004

Taking note of the works of the “Technology” expert group, and of the works of the “Law and consumer information” expert group on the definitions of products with low alcohol content which prescribe also the levels of alcoholic strength by volume.

CONSIDERING that certain oenological practices having opposed objectives must be excluded

CONSIDERING that certain techniques have already demonstrated their efficiency in the partial dealcoholisation of wine,

CONSIDERING that it is necessary to define and provide details of the type of material used in accordance with the oenological objective taking into account that different materials can be used to reach the same objective

CONSIDERING that some vitivinicultural products with low alcohol content are already defined in certain regulations

DECIDES: On the proposal of Commission II “Oenology” to replace the sheet relating to the partial dealcoholisation of wines of the International Code of Oenological Practices with the following separation technique:

PART II

Chapter 3: Wines

3.5.16: Dealcoholisation of wines

Definition:

Process to reduce part or almost all the ethanol content of wines.

Objective:

To obtain vitivinicultural products with a reduced or low alcohol content]

Prescription:

  1. The objectives can be achieved by methods separation techniques or a combination of techniques.
  • Partial vacuum evaporation
  • Membrane techniques
  • Distillation**
    1. This process must not be used on wines with any organoleptic defects.
    2. The elimination of alcohol in wine must not be done in conjunction with the increase of the sugar content in the corresponding musts.
    3. The percentage of alcohol may be reduced according to product definitions which prescribe also the levels of alcoholic strength by volume.
    4. The process shall be placed under the responsibility of an oenologist or specialised technician.

Recommendation of OIV:

Admitted