II.3.5.9 Carbon treatment of slightly coloured wine

Classification :

• Oenological carbon : processing aid

Definition :

Addition of carbon to wine.

Objectives :

Correction of the colour:

• Of white wines produced from red vine varieties with white juice,
• Of white wines accidentally discoloured by contact with containers that have held red wines,
• Of very yellow wines prepared from white varieties,
• Of oxidised wines.

Prescriptions :

a)        The processing shall not:

• Serve to de-colour red wine or rosé,
• Be applied successively to must and to the wine that results from it.

b)       The quantity of dry carbon used shall be less than 100 g/hl of wine.

c)        The carbon used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted