RESOLUTION OIV-OENO 613-2019

UPDATE TO THE OENOLOGICAL PRACTICE ON TANNIN ADDITION IN WINES

THE GENERAL ASSEMBLY,

IN VIEW of article 2, paragraph 2 ii of the Agreement of 3 April 2001 establishing the International Organisation of Vine and Wine,

CONSIDERING the work of the “Technology” expert group,

DECIDES, following a proposal made by Commission II “Oenology”, to replace file 3.2.6 'Tannin addition' in part II, chapter 3 of the International Code of Oenological Practices with the following oenological practices and treatments:

Part II

Chapter 3: WINES

TANNIN ADDITION

Definition:

Addition of tannins to wine.

Objectives:

To facilitate the stabilisation of wines by partial precipitation of excess proteinaceous matter;

to facilitate the fining of wines in conjunction with protein-type fining agents and prevent over-fining;

to contribute to the antioxidant and antioxidasic protection of compounds of the wine;

to promote the expression, stabilisation and preservation of colour in red wines.

Prescriptions:

The tannins used should comply with the prescriptions of the International Oenological Codex.

OIV recommendation:

Accepted.