RESOLUTION OENO 17/2004

USE OF ENZYMES FOR THE RELEASE OF FLAVOURING SUBSTANCES

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 introduce in the International Code of Oenological Practices the following oenological practices and treatments:

PART II

Chapter 3: Wines

Use of enzymes for the release of flavouring substances

Definition:

The addition to wine of enzymatic preparations with, in particular, glycosidase activities.

Objective:

To enhance the aromatic potential in wine, from glycosylated precursors from grapes

Prescription:

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

Recommendation of the OIV:

Admitted.