Maceration of raisined grapes or their pomace in wine

Status: In Kraft

Maceration of raisined grapes or their pomace in wine

RESOLUTION OIV/OENO 278/2009

MACERATION OF RAISINED GRAPES OR THEIR POMACE IN WINE

THE GENERAL ASSEMBLY

CONSIDERING Article 2, paragraph 2 ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine

Taking note of the works of the «Technology» expert group,

DECIDES, on the proposal of Commission II « Oenology », to introduce in part II of the "International Code of Oenological Practices" the following oenological practices:

PART II

Chapter 3

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:

  1. To increase content of:
  • sugar in wine
  • phenolic compounds in wine,
  • aromatic compounds in wine.

Prescriptions:

  1. The length of maceration depends on the characteristics of the wine, the grape variety and the style of wine desired.
  2. Avoid excessive extraction of phenolic compounds brought on by a too lengthy maceration.
  3. The wine, raisined grapes and pomace obtained following fermentation must all be from the same vintage.

Recommendation of the OIV

Admitted