RESOLUTION OIV-OENO 567B2-2022

DISTINCTION BETWEEN ADDITIVES AND PROCESSING AIDS – Carbon dioxide

THE GENERAL ASSEMBLY,

IN VIEW OF article 2, paragraph 2 b) ii of the Agreement of 3^rd April 2001 establishing the International Organisation of Vine and Wine,

CONSIDERING that in the framework of its competence, the objectives of the OIV are to contribute to international harmonisation of existing practices and standards and, as necessary, to the preparation of new international standards in order to improve the conditions for producing and marketing vine and wine products, and to help ensure that the interests of consumers are taken into account,

CONSIDERING the definitions of additives and processing aids issued from OIV resolution OIV-OENO 567A-2016,

CONSIDERING the different oenological substances adopted by the OIV and published in the International Code of Oenological Practices and International Oenological Codex,

CONSIDERING the works of the “Technology” Expert Group, and the OIV Task Force on additives in wines on the evaluation of the status as additives or processing aids of the substances adopted by the OIV,

CONSIDERING that this distinction will help further harmonisation between intergovernmental organisations and will facilitate international trade in wine,

CONSIDERING that the table below is not an exhaustive list of the additives and processing aids and that the OIV continues to review and consider the additives and processing aids proposed for use in winemaking,

CONSIDERING the works of the electronic working group created during the meeting of the TECHNO group of experts in June 2020,

DECIDES, following a proposal made by Commission II “Oenology”, to adopt the following distinction between additives and processing aids for the substances already permitted by the OIV and listed below,

DECIDES to classify carbon dioxide as an additive or a processing aid according to each oenological function,

DECIDES to incorporate this distinction into the corresponding files of the International Code of Oenological Practices and also present it in the form of a summary table to be inserted into said Code:

Substance	SIN or CAS No.	Code of Oenological Practices ref.	Codex file ref.	Additive	Processing aid
Gaz
Carbon dioxide	SIN 290		COEI-1-DIOCAR
		1.7 Carbonic maceration			X
		2.2.3 Preservation by addition of carbon dioxide to  must or carbonation of must		X[i]
		2.2.5 Protection under inert atmosphere			X
		2.3.9 Warm post fermentation maceration of red grapes called warm final maceration			X
		3.2.3 Racking			X
		3.5.17 Management of dissolved gas in wine using membrane contactors		X
		4.1.10 Decanting			X
		4.5 Carbonated Wines		x
		6.15 Carbon dioxide use		X

^[i] Carbon dioxide is considered an additive when it is added to the must. However, to continue with the production phases, after storage, it is eliminated from the must, and therefore it can be considered a processing aid