RESOLUTION OENO 11/2005

PREFERMENTATIVE COLD MACERATION FOR MAKING WHITE WINES

THE GENERAL ASSEMBLY

IN VIEW of Article 2 paragraph iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine

CONSIDERING the opinion of the « Wine Technology » experts group,

DECIDES on the proposal of the Commission II "Oenology", to introduce in the following practices and treatments in the International Code of Oenological Practices:

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

1. Evaluate the health condition and maturity of grapes in order to determine the technique or diffusional, enzymatic or biochemical  procedure sought after,
2. Manage oxidative phenomena through appropriate means
3. Prevent a significant extraction of phenolic compounds from excessive sulphiting at too high of a temperature or for a too lengthy maceration period,
4. Prevent microbial activity through appropriate hygiene and at an adapted controlled temperature,
5. Determine length of maceration time based on grape characteristics and the sought after wine type.

Recommendation of the oiv:

Admitted