Wines – Treatment using Chitosan

Stato: In vigore

Wines – Treatment using Chitosan

RESOLUTION OIV/OENO 338A/2009

WINES – TREATMENT USING CHITOSAN

THE GENERAL ASSEMBLY,

IN VIEW of article 2, paragraph 2 ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,

TAKING INTO ACCOUNT the favourable opinion of the "Food Security" group of experts,

TAKING INTO ACCOUNT the work carried out by the "Technology" group of experts,

HAS HEREBY DECIDED, following a proposal made by Commission II "Oenology", to introduce into Part II of the "International Code of Oenological Practices" the following oenological treatment:

PART II

Section 3: Wines

3.4.16. Treatment using chitosan

Definition:

Addition of chitosan of fungal origin to wines

Objectives:

  1. To reduce heavy metal content, notably iron, lead, cadmium, copper,
  2. To prevent iron haze, copper haze,
  3. To reduce possible contaminants, especially ochratoxin A,
  4. To reduce undesirable micro-organisms, notably Brettanomyces.

Prescriptions:

  1. The doses to be used are determined after preliminary testing. The maximum dose used must not exceed :
  • 100 g/hl for the objectives a) and b)
  • 500 g/hl for the objective c)
  • 10 g/hl for the objective d)
    1. Sediments are eliminated by physical procedures.
    2. Chitosan of fungal origin may be used alone or together with other admitted products.
    3. Chitosan must comply with the requirements of the International Oenological Codex.

OIV recommendations:

Accepted