Wines – Treatment using Chitin-Glucan

Status: In force

Wines – Treatment using Chitin-Glucan

RESOLUTION OIV/OENO 338B/2009

WINES – TREATMENT USING CHITIN-GLUCAN

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,

TAKING INTO ACCOUNT the favourable opinion of the "Food Security" group of experts,

TAKING INTO ACCOUNT the work carried out by the "Technology" group of experts,

HAS HEREBY DECIDED, following a proposal made by Commission II "Oenology", to introduce into Part II of the "International Code of Oenological Practices" the following oenological treatment:

PART II

Section 3: Wines

3.4.17. Treatment using chitin-glucan 

Definition:

Addition of chitin-glucan of fungal origin to wines

Objectives:

  1. To reduce heavy metal content, notably iron, lead, cadmium, copper,
  2. To prevent iron haze, copper haze,
  3. To reduce possible contaminants, especially ochratoxin A.

Prescriptions:

  1. The doses to be used are determined after preliminary testing. The maximum dose used must not exceed :
  • 100 g/hl for the objectives a) and b)
  • 500 g/hl for the objective c)
    1. Sediments are eliminated by physical procedures.
    2. Chitin-glucan of fungal origin may be used alone or together with other admitted products.
    3. Chitin-glucan must comply with the requirements of the International Oenological Codex.

OIV recommendations:

Accepted.