RESOLUTION OENO 14/2001

MAXIMUM LIMITS FOR ACIDIFICATION OF WINE

THE GENERAL ASSEMBLY,

IN ACCORDANCE with the OENO 3/99 resolution on the acidification of wines voted in Mainz (Germany) on July 9, 1999,

CONSIDERING the OENO 3/99 resolution was adopted provided that the acidification levels be set and approved by the General Assembly, by the very latest, in 2001,

DECIDES

To add in the sheet 3.1.1.1 of the “International Code on Oenological Practices”, the following prescriptions:

• g) Acids can be only be added to wine under condition that the initial acidity is not increased by more than 54 meq/l (i.e. 4 g/l expressed as tartaric acid),

When musts and wine are acidified, the cumulated dose must not exceed a net cumulative increase of 54 meq/l (or 4 g/l expressed as tartaric acid), and consequently to modify the “Recommendation of OIV” by “Accepted”.

Declaration of Australia, South Africa and New Zealand

“In agreeing not to oppose the draft resolutions, Australia, South Africa and New Zealand wish to reaffirm their view that there are no current scientific, technical, health or safety reasons for establishing the proposed limits on the addition of organic acids to  wine or grape must.

Consistent with the production of balanced wines, minimising unnecessary regulation, including the additional costs of administering such regulation and ensuring such limits do not become effective barriers to trade, Australia, South Africa and New Zealand believe limits based on good manufacturing practice are the most appropriate”.

Declaration of Italy: Italy finds that the established limits are too high.