RESOLUTION OENO 7/97

FERMENTATION ACTIVATORS

THE GENERAL ASSEMBLY,

AFTER HEARING the works of the expert group « International Code of Oenological Practices »,

DECIDES:

ON THE PROPOSAL of Commission II « Oenology », to replace in the « International Code », the fiche 2.3 by the following definition:

PART II

Chapter 2: Musts

Fermentation activators

Definition:

Addition to the harvest or the must, before or during the alcoholic fermentation, of fermentation activators.

Objective:

Favour the beginning or the completion of alcoholic fermentation ;

1. By enriching  the environment with nutritive elements (ammoniacal nitrogen, aminated and peptidic nitrogen) and growth factors (thiamin, long chain fat acids),
2. In detoxifying the environment by adsorption of yeast inhibitors such as medium chain fat acids (supporting role of inerted cells, cellulose).

Prescriptions;

1. The activators can be ammoniacal salts, thiamin or products coming from the degradation of yeasts (autolysats, cell skins, inerted cells).
2. Fermentation activators must conform to the prescription of the International Oenological Codex.

Recommendation of the O.I.V.:

Accepted.