RESOLUTION OENO 7/2004

MUSTS -FINING USING PROTEINS OF PLANT ORIGIN

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 works of the experts group “Wine technology”,

DECIDES:

Upon the proposal by Commission II “Oenology” to introduce in part II of the International Code of Oenological Practices the following oenological practices and treatments:

PART II

Chapter 2: Must

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:

1. 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.
2. Protein matter of plant origin can be used with other admitted products such as tannins, bentonite, silica gel…
3. Protein matter of plant origin must comply with the prescriptions of the International Oenological Codex.

Recommendations of the OIV:

Admitted.