RESOLUTION OENO 1/95

HYPEROXYGENATION OF MUSTS

THE GENERAL ASSEMBLY,

TAKING INTO CONSIDERATION the work of the Expert Group International Code of Oenological Practices"

DECIDES :

ON THE PROPOSAL of Commission II "Oenology", to introduce into the said International Code the following definitions :

PART II

Chapter B: Musts

Hyperoxygenation.

Definition

Addition of oxygen or air to the must.

Objective

To reduce the content of phenolic substances and increase colour stability of the wine made from this must.

Rules

Must be carried out before fermentation commences.

O.I.V. Recommendation

Admitted.