II.6.1.1 Sweetening

Definition:

Addition of sweeteners.

Objectives:

Balancing of taste properties of the product.

Prescription:

By sweetening, one intends the use of one or more of the following substances:

A)

• concentrated, rectified grape must
• concentrated grape must, fresh grape must
• semi-white sugar
• white sugar
• refined white sugar
• dextrose
• fructose
• glucose syrup
• inverted liquid sugar
• inverted liquid sugar syrup
• caramel (it means the product obtained by controlled heating of saccharose without the addition of bases, mineral acids or other chemical additives).
• Honey
• carob sugar
• other glucidic substances having similar effect to that of products listed above.

B)

• other sweeteners having similar effect to that of products listed above, in accordance with the regulations of producing and consumer countries.

Recommendation of the OIV:

• aromatised wines: admitted for substances listed at paragraph A
• Beverages based on vitivinicultural products and wine-based beverages: admitted for substances listed at paragraphs A and B.