Deacidification by Saccharomyces
RESOLUTION OENO 5/2002
DEACIDIFICATION by SACCHAROMYCES
THE GENERAL ASSEMBLY,
HAVING CONSIDERED the work of the expert group “Wine Microbiology” and “International Code of Oenological Practices”,
DECIDES:
BASED ON THE PROPOSAL by Commission II “Oenology”, to introduce in the “International Code of Oenological Practices” the following practices and oenological treatments (sheet Code 1.3.2.3.1.):,
PART II
Chapter 2: Musts
2.1.3.2.3.1. Deacidification by Saccharomyces
Definition:
Lowering of titrable acidity and real acidity (increase in pH) by using Saccharomyces-type yeast
Objectives:
- To make balanced wine from a gustatory sensation point of view;.
- To obtain a partial breakdown by malic acid by a biological pathway.
Prescriptions:
Biological decrease of malic acid by yeasts can operate :
- On musts (see file 2.1.3.2.3.);
- The objective under b) can be achieved during alcoholic fermentation using yeasts doted with alcohol forming power in pure culture or in succession;
- Yeasts must comply with the prescriptions of the International Oenological Codex.
Recommendation of the OIV.:
Admitted.