Press

27 Oct 2016

Decisions on Viticulture and the Environment

• Following the adoption of the previous guides on sustainable production, the OIV adopted the 'General Principles of Sustainable Vitiviniculture – Environmental - Social - Economic Aspects' (Resolution OIV-CST 518-2016), whose objective is to specify the definition and scope of application of sustainable production and to provide general principles applicable to all vitivinicultural products. These general principles should serve as a basis for the preparation or revision of guides for the implementation of sustainable vitiviniculture by integrating the three aspects of sustainability: the environmental, social and economic. The development of production systems and practices that preserve and improve the usage conditions of these natural resources and also strengthen the economic conditions of the area of production is imperative for the long-term viability of vitivinicultural activities.
• In the field of dried grape production, the OIV adopted a good practice guide for dried grape production systems (Resolution OIV-VITI 522-2016). This document is designed to complement Resolution OIV-VITI 493-2013, which relates to 'OIV recommendations for the production of dried grapes'. Its objective is to provide technical requirements relative to dried grape production, so that these could be recommended to producers and national and/or international organisations.

Decisions on Oenological PracticesSeveral resolutions relating to new oenological practices will be added to the International Code of Oenological Practices of the OIV, in particular:

• The updating of oenological practices by adapting them accordingly to take into account the ever-growing use of non-Saccharomyces cerevisiae yeasts within winemaking processes (Resolution OIV-OENO 546 2016).
• The treatment of wines using filter plates containing zeolites Y-faujasite to adsorb chloroanisoles (Resolution OIV-OENO 444-2016). The objective of this practice is to reduce the content of chloroanisoles responsible for odour alterations in wines by reducing their levels below the organoleptic perception threshold using filter plates containing zeolites Y-faujasite during filtration.
• The updating of practices relative to the oxygenation of musts and wines (Resolutions OIV-OENO 545A-2016 and OIV OENO 545B 2016). These practices have the objectives of, on the one hand, accelerating the process of oxidation of musts with the aim of causing browning reactions in phenolic compounds to improve the stability of wines in relation to oxidation and, on the other, contributing to the reduction of the vegetal character and disappearance of reductive aromas, as well as ensuring alcoholic fermentation occurs smoothly and avoiding stuck fermentations. Additionally, the oxygenation of wines has the aims of contributing to the stabilisation of colouring matter and the maturing of red wines, of preparing wines intended for treatments to eliminate excess iron through oxidation of ferrous iron into ferric iron, of reducing the 'volatile sulphur compound' content and of decreasing the vegetal character of wines.
• The treatment of wines with potassium polyaspartate was permitted by the OIV within the context of the tartaric stabilisation of wines (Resolution OIV-OENO 543-2016). This new additive should be used at the optimal dose of 100 mg/L. At stronger doses, the stabilising effect of potassium polyaspartate is not improved and, in some cases, may provoke an increase in the turbidity of the wine.
• For the first time, with regard to the substances already permitted by the OIV, the Organisation differentiated between substances used as additives and those used as processing aids (Resolution OIV-OENO 567A-2016). This distinction will help to establish better harmonisation among the international organisations and to facilitate the international trade of grape wines. The list examined is not an exhaustive list of additives and processing aids, and the OIV will continue to examine and consider additives and processing aids proposed for wine production.

Decisions on Specifications of Oenological ProductsThe following monographs were added to the International Oenological Codex, in particular:

• A monograph on zeolite Y-faujasite (Resolution OIV-OENO 506-2016). Various detailed specifications accompany this monograph, including one regarding the silica-to-aluminium ratio, which should be 3 or higher. This monograph thus supplements the oenological practice that permits the treatment of wines with this copolymer.
• A revision of the monograph on proteins of plant origin (Resolution OIV-OENO 575-2016). The iron limit was increased to 300 ppm, exclusively for pea and potato proteins, while the zinc limit was raised to 150 ppm, solely for pea proteins.

Decisions on Methods of AnalysisDuring this same session, new methods of analysis or guidelines were adopted and will be added to the analytical corpus of the OIV. These include, in particular:

• 'Provisions on the use of proprietary methods that should be adopted by the OIV' (Resolution OIV-OENO 526 2016). Just like the Codex Alimentarius, the OIV has adopted a list of requirements that – for the purposes of adoption by the Organisation – should be met by methods that contain protected intellectual property preventing full disclosure of information about the method and/or where the intellectual-property rights owner restricts the use or distribution of the method or materials necessary for its performance. Primarily, a proprietary method should not be endorsed if a suitable non-proprietary method of analysis is available that has been or could be endorsed and that has similar or better performance.
• The method for the determination of sugars in musts and wines by high-performance liquid chromatography was revised (Resolution OIV-OENO 552-2016). This method, validated by an interlaboratory trial, applies to the direct quantification of sugars in musts and wines up to 20 g/L and, after dilution, beyond. Glycerol (between 0.5 and 15 g/L) and sucrose (between 1 and 40 g/L) may also be determined in the same way. Sugars and glycerol are separated by HPLC by means of an alkylamine column and detected by refractometry.
• The method for the determination of alcoholic strength by volume was also updated to consider the measurement in beverages with a low alcohol content (Resolution OIV-OENO 566-2016). Therefore, the procedure was modified slightly in order to take into account beverages with an alcoholic strength by volume less than or equal to 1.5% vol.
• A method relative to the analysis of volatile compounds in wines by gas chromatography (Resolution OIV-OENO 553-2016). This method is applicable to the analysis of almost 30 volatile compounds in wines containing less than 20 g/L sugar. For wines with a sugar content higher than 20 g/L and for mistelles, prior distillation (identical to that practised to obtain the ABV) is necessary, however distillation entrains a sometimes significant part of the compounds.

Decisions on Economy and Law

• The OIV also adopted recommendations for the establishment of training programmes for oenologists (Resolution OIV-ECO 563-2016). The oenologist training programme should ensure that the oenologist in question is capable of working diligently in each of the five lines of work defined by Resolution OIV-ECO 492-2013, is able to handle the duties described in said Resolution and has in-depth and continually-updated knowledge of all the practices to be carried out under their control. These programmes were established according to the UNESCO International Standard Classification of Education (ISCED-UNESCO 2011). In this respect, oenologist training programmes are considered tertiary education and may be developed at different levels.
• Finally, the OIV adopted a new definition within the category of special wines that refers specifically to wines with an alcohol content modified by dealcoholisation (Resolution OIV-ECO 523-2016). Wine with an alcohol content modified by dealcoholisation is a beverage obtained exclusively from wine or special wine that has undergone a dealcoholisation treatment reducing the initial actual alcohol content by volume of the wine or special wine by a proportion of more than 20% and whose actual alcohol content is equal to or greater than the relevant minimum actual alcohol content for wine.

The full texts of the resolutions adopted by the 14th OIV General Assembly are available on the menu Resolutions.

27 Oct 2016

Thanks to the joint work of the Brazilian Ministry of Agriculture, the state of Rio Grande do Sul, the city of Bento Gonçalves, Embrapa and Ibravin, the Brazilian wine capital became the global capital of the sector on 23-28 October 2016.With the Brazilian authoritiesMonika Christmann, the President of the OIV, emphasised the quality of the scientific and technical presentations, which provided a better understanding, in particular, of the realities of Brazilian viticulture and the country's high level of university research. The technical visits to various wine-growing areas also showed the potential of this vitiviniculture, a large part of which is destined for the production of quality sparkling wines.The Director General of the OIV, Jean-Marie Aurand, stressed the dynamism and enthusiasm of the participants, which allowed for rich, quality exchanges. There was also a strong presence of young researchers from different countries, demonstrating a certain revival and the attractiveness of both the vitivinicultural sector and the OIV. The 14th General Assembly of the OIV concluded the week of scientific work by approving the adoption of 16 new resolutions, in particular in the fields of the environment, oenology or economy and law.The General Assembly of OIV Member States also formalised Mexico's return to the OIV, making it the 46th Member Country integrated by the OIV, and accepted Switzerland's invitation to host the 2019 Congress.

23 Oct 2016

The report covers the vitivinicultural production potential, areas under vines, global wine production and consumption, and wine import and export volumes.•In 2015, the world area under vines rose to 7.5 mha.•Global grape production reached 76 mt in 2015.•2016 world wine production (excluding juice and musts) is estimated at 259 mhl.•World wine consumption in 2015 is estimated at 240 mhl.Press releasePPT PresentationOIV report on the world vitivinicultural situationExtract “Table and dried grapes focus 2016” [EN]

19 Oct 2016

Global economic vitiviniculture data 2016 World wine production estimated at 259 mhl, a fall of 5% compared with 20152016 Production among the lowest in 20 years, yet highly contrasting situations as a consequence of climatic events

• Italy (48.8 mhl) confirms its place as the leading world producer, followed by France (41.9 mhl) and Spain (37.8 mhl).
• After two poor harvests, Romania (4.8 mhl) returned to a good level of production.
• An even higher level of production was recorded in the United States (22.5 mhl).
• In South America, production plummeted in Argentina (8.8 mhl), Chile (10.1 mhl) and Brazil (1.4 mhl).
• Australian production (12.5 mhl) and New Zealand production (3.1 mhl) was on the rise.

Global wine production, excluding juice and musts, is likely to reach 259.5 million hectolitres – a decrease of 5% compared with 2015, it ranks among the three poorest years for production since 2000, according to the OIV's early estimates.Press releasePPT Presentation [FR]2016 Global economic vitiviniculture data

18 Oct 2016

During this conference – which was attended by representatives of the ministries of agriculture and industry together with those of economy, commerce and foreign affairs, saw major participation from the professionals of the Lebanon Winemaking Union (UVL) and was chaired by Mr Zafer Chaoui – the Director General of the OIV recalled the major issues for the world sector and outlined the responses given by the OIV, accompanied by the priorities of the 2015-2019 Strategic Plan, especially in terms of sustainable development.The speeches given by the Minister for Agriculture on regulation; by professionals from the UVL on climate change and plot delimitation; by academics on the pedo-climatic characterisation of Lebanese terroirs, cooperation where research is concerned or the functional effects of consuming red wine; or by Yann Juban from the OIV on health and nutritional issues in relation to labelling allowed for numerous exchanges to take place.At the time of this visit, contacts were also made between the President of the French Institute of Vine and Wine, Mr Bernard Nadal, and his opposite number in Lebanon, Mr Carlos el Adem, so as to develop projects that were dear to the hearts of two major players in the renaissance of Lebanese viticulture who died recently, Serge Hochar and Michel de Bustros. Official tributes were paid to their memories.During technical visits to the various châteaux of the Beqaa (Kefraya, Ksara and Saint Thomas), Jean-Marie Aurand underlined the developments in the Lebanese winemaking sector, which has carried out preliminary studies to better understand its indigenous vines, such as Obeidy, and to differentiate its terroirs – a necessary foundation for an approach to geographically identify Lebanese wine. Jean-Marie Aurand praised the success of this third international meeting held at the initiative of Director General for Agriculture Louis Lahoud, whose efforts were also acknowledged in the OIV “Economy and Markets” Expert Group of which he is vice-president. The Director General of the OIV was also able to appreciate the multi-millenary winemaking heritage of Lebanon when he visited the temple of Bacchus in Baalbek.

16 Oct 2016

A total of 12 Awards and 13 Special Mentions were awarded by the OIV to this year's winners.As an exceptional gesture, the Grand Prix Award was awarded to both Pierre Galet and Jancis Robinson for their contribution to the dissemination of knowledge about the vitivinicultural sector and in recognition of their internationally-renowned work.Ms Christmann and Mr Aurand highlighted the growing success – to the delight of interested readers – in terms of quality information on the wine world, in a number of fields: technology and science, economy and law, history and fine arts, literature, health, the marriage between wine and gastronomy, the discovery and presentation of wines, as well as wine regions around the world.The 2016 ceremony confirmed the renown and prestige of the OIV Awards, as well as the fantastic openness given the inclusion of works concerning countries that are not OIV members or about whose wine production still very little is known.

28 Sep 2016

As the world’s intergovernmental organisation of scientific and technical nature of recognised competence for its works concerning vines, wine, wine-based beverages, table grapes, raisins and other vine-based products, the International Organisation of Vine and Wine (OIV) has taken a keen interest to fully understand the potential challenges and opportunities associated with the emerging science of Synthetic Biology.This lecture was well-received and sparked the interest of all the attendees to proactively engage all stakeholders of the global wine industryIn this context, the OIV has invited Professor Sakkie Pretorius (Macquarie University, Sydney, Australia) to present a special lecture on “Synthetic genome engineering forging new frontiers for wine yeast” to a joint session of our various Commissions on the 4th of April 2016. This lecture was well-received and sparked the interest of all the attendees to proactively engage all stakeholders of the global wine industry ‒ researchers, industry practitioners, policymakers, regulators, commentators and consumers ‒ in a meaningful dialog about the potential challenges, opportunities and impacts emanating from Synthetic Biology. To support this important conversation, Professor Pretorius undertook to write a comprehensive review article on this subject. This paper has now been published in a peer-review journal, Critical reviews in Biotechnology (see attached). This article is an Open Access publication and can be downloaded for free as a PDF from the website:Pretorius, I.S. (2016) Synthetic genome engineering forging new frontiers for wine yeast. Critical Reviews in Biotechnology. Professor Pretorius at the end of the lecture with the president of the OIV Monika Christmann

27 Sep 2016

After an introduction to the OIV and its activities by the different unit heads, they were welcomed by Director General Jean-Marie Aurand, who emphasised the distinctive character of this training programme and the opportunities it offers, thanks to the network of associated universities and companies.The specific nature of the course is designed to be mono-sectoral, multi-disciplinary, itinerant, international and experiential all at the same time; it also now has one of the most developed networks in the world of wine. Since 1987, almost 500 players and policy makers in the wine world have taken this training programme.Before this year's class left the OIV headquarters, Jean-Marie Aurand stressed the course's international dimension, which is expressed through a curriculum that every year leads students to discover over 20 key countries on the wine planet, spread over the 5 continents.

21 Sep 2016

20 Sep 2016

On 24 September 1716, the Grand Duke of Tuscany Cosimo de' Medici issued an edict legally defining the boundaries of the Chianti region for the first time. In Tuscany, 3 centuries later, over 150 specialists in wine law from 5 continents participated in the 34th international conference of the International Wine Law Association (AIDV) on the theme of 'Legal tools for the protection of local wineries in a global market'.From the opening of these two days of discussions and debates, the Director General of the OIV recalled the figures indicative of the globalisation of the wine world, in which over 2 bottles of wine out of 5 have crossed a border before being consumed – which equates to more than 100 million hectolitres out of 270 million hectolitres of products in the world. Jean-Marie Aurand praised the activity and network of the AIDV in 30 or so countries, which provides a major intellectual contribution to the work of the OIV through its observer status. Among the participants in the Conference, Mr Aurand expressed his appreciation to three law professors, the winners of 3 OIV Awards in 2016: Richard Mendelson, Kensuké Ebihara and Théodore Georgopoulos.From left to right: Jean-Marie Aurand – OIV Director General, Jean-Paul Thuillier – Permanent Representative of FRANCE to the WTO,John Barker – Lawyer- Consultant in New Zealand, Tom LaFaille – Vice President of the Californian Wine Institute, Nicolas Ozanam – General delegate for the French Federation of Exporters of Wines & Spirits.Various sessions dealt with the 'big regional agreements' and their impact on the wine trade; restrictions on trade in the wine market; buying and selling wine businesses: unexpected barriers and hurdles; public and private dispute settlement in the wine sector; the funding, makeup and role of various producer groups; geographical indications and the 'average consumer'; or even hardly-known tools in the wine sector such as plant breeders' rights or the protection of oenological practices. During these sessions, the lawyers, magistrates, professors and professionals present repeatedly insisted on the specific characteristics linked to the territoriality of wine, which makes it possible to maintain, even develop the local approach in a globalised world.From Vienna, Austria – where he was elected – to Siena, Italy – where he finished his term – the AIDV President and Dutch lawyer Rein-Jan Prins dynamised the AIDV, which, with almost 350 legal experts, is the largest forum for comparative studies and debates in the field of vitivinicultural law. The grand surroundings of the city of Siena and its University set the scene for very high-level debates, punctuated by the discovery of the gems of Tuscany thanks to tastings masterfully organised by the Enoteca Italiana, the Consorzio Vino Chianti Classico and the Consorzio Vernaccia di San Gimignano.From left to right: Giacomo Bassi, Mayor of San Gimignano; Rein-Jan Prins, AIDV President; Letizia Cesani, President of the Consorzio; Stefano Campatelli, Director of the ConsorzioThe AIDV President stressed the importance for legal experts in wine, whether they came from a thousand-year-old wine-producing country or a newer one, to confront the reality of territories formed through the economic activity of the wine trade. From the Ricasoli family's Castello di Brolio, a multi-century cradle of Chianti, to Cantina Antinori, a masterpiece of contemporary architecture, Rein-Jan Prins saluted these three centuries, which perfectly illustrate the theme of the AIDV Conference, or how a local, geographically-limited product has been able to forge an international reputation and global market.