RESOLUTION OENO 3/2004

SULFITING (GRAPE CHAPTER)

THE GENERAL ASSEMBLY,

CONSIDERING Article 2 paragraph 2 ii of the agreement establishing the International organisation of vine and wine

HAVING CONSIDERED the work of the International Code of Oenological Practices experts group,

DECIDES:

On the proposal of Commission II “Oenology” to introduce in the aforementioned “International Code”, the following oenological practices and treatments

PART II

Chapter 1: Grapes

Sulfiting

Definition:

Addition of, solution of sulfur dioxide, or potassium hydrogen sulfite, potassium anhydrous sulfite, ammonium sulfite or ammonium hydrogen sulfite to grapes.

Objectives:

1. Obtain microbiological control of grapes by limiting and/or preventing the propagation of yeasts and bacteria and technologically undesirable microorganisms.
2. Implement an antioxidant.

Prescriptions:

1. The addition of sulfur dioxide prior to alcoholic fermentation should be limited as much as possible because the combining with acetaldehyde will render the solution with no antiseptic or antioxidant effects in resulting wine.
2. The total sulfur dioxide contents when marketed must at least comply with the limits set by Annex C of the Compendium of International Methods of Analysis of wine and musts.
3. The products used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.