Hot bottling
RESOLUTION OENO 9/97
HOT BOTTLING
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 3.8 by the following definition:
PART II
Chapter 3: Wines
Hot bottling
Definition:
Bottling of wine heated prior to the immediate corking of the bottle.
Objectives:
- Biological stabilisation of the wine;
- Elimination of oxygen;
- Physico-chemical stabilisation.
Prescription:
The wine should not be heated above 45°C.
Recommendation of the O.I.V.:
Accepted.