RESOLUTION OENO 11/2004

USE OF ENZYMES FOR THE CLARIFICATION OF MUSTS

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”, on the use of enzymes in oenology,

DECIDES upon the proposal by Commission II “Oenology”, to replace the sheet 2.1.4. in the International Code of Oenological Practices by the following sheet:

PART II

Chapter 2: Must

Use of enzymes for the clarification of musts

Definition:

The addition to must of enzymatic preparations with in particular, polygalacturonase, pectin lyase,  pectinmethylesterase, and/or -glucanases  activities that catalyse the degradation of pectic polysaccharides and/or fungal -glucans.

Objective:

To facilitate the clarification of musts.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.