RESOLUTION OIV-OENO 612-2019

UPDATE TO THE OENOLOGICAL PRACTICE ON TANNIN ADDITION IN MUSTS

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,

CONSIDERING the work of the “Technology” expert group,

DECIDES, following a proposal made by Commission II “Oenology”, to replace file 2.1.7 'Tannin addition' in part II, chapter 2 of the International Code of Oenological Practices with the following oenological practices and treatments:

Part II

Chapter 2: MUSTS

TANNIN ADDITION

Definition:

Addition of tannins to must.

Objectives:

To facilitate the subsequent stabilisation of wines by partial precipitation of excess proteinaceous matter in musts;

to facilitate the fining of musts in conjunction with protein-type fining agents and prevent over-fining;

to contribute to the antioxidant and antioxidasic protection of compounds of the must;

to promote the expression of colour in red wines obtained from musts to which tannins have been added.

Prescriptions:

1. To facilitate rapid incorporation into must, tannins may be added immediately after harvesting;
2. the tannins used should comply with the prescriptions of the International Oenological Codex.

OIV recommendation:

Accepted.