RESOLUTION OENO 15/2004

USE OF ENZYMES FOR IMPROVING THE FILTERABILITY OF WINES

THE GENERAL ASSEMBLY,

IN VIEW of Article 2 paragraph iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine

CONSIDERING the works of the experts group “Wine technology”, on the use of enzymes in oenology,

DECIDES upon the proposal by Commission II “Oenology”, to replace in the International Code of Oenological Practices sheet 3.5.7 –treatment using glucanases - by following oenological practices and treatments:

PART II

Chapter 3: Wines

Use of enzymes for improving filterability of wines

Definition:

The addition to wine of enzymatic preparations with in particular, polygalacturonase, pectin lyase, pectinmethylesterase and/or glucanase activities that catalyse the degradation of pectic polysaccharides and/or fungal β-glucans.

Objective:

To improve the filterability of wines by specific hydrolysis of colloids.

Prescription:

The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.