Musts – Fining using Chitin-Glucan

Status: In Kraft

Musts – Fining using Chitin-Glucan

RESOLUTION OIV/OENO 336B/2009

MUSTS – FINING USING CHITIN-GLUCAN

THE GENERAL ASSEMBLY,

IN VIEW of article 2, paragraph 2 ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,

TAKING INTO ACCOUNT the favourable opinion of the "Food Security" group of experts,

TAKING NOTE of the work carried out by the "Technology" group of experts,

HAS HEREBY DECIDED, following a proposal made by Commission II "Oenology", to introduce into Part II of the "International Code of Oenological Practices" the following oenological practices and treatments:

PART II

Section 2: Musts

2.1.23. Fining using chitin-glucan

Definition:

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

Objectives:

  1. To facilitate settling and clarification
  2. To carry out a treatment to prevent protein haze

Prescriptions:

  1. The doses to be used are determined after preliminary testing. The recommended dose used should be less than or equal to 100 g/hl.
  2. Chitin-glucan complex must comply with the requirements of the International Oenological Codex.

OIV recommendations:

Accepted.