Treatment with ascorbic acid (Musts)

Status: In force

Treatment with ascorbic acid (Musts)

RESOLUTION OENO 11/2001

TREATMENT WITH ASCORBIC ACID (Musts)

THE GENERAL ASSEMBLY,

HAVING CONSIDERED the work of the expert group “International Code on Oenological Practices”,

DECIDES based on the proposal by Commission II “Oenology”, to introduce in the aforementioned “International Code” the following oenological practices and treatments:

PART II

Chapter 2: Musts

Treatment with ascorbic acid

Definition:

Addition of ascorbic acid to must.

Objectives:

  1. Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.
  2. Limit the formation of ethanol during alcoholic fermentation, through the combination with sulphur dioxide.
  3. Limit the formation of hydrogen sulphide and volatile thiols of fermentation origin.

Prescriptions:

  1. It is recommended to add ascorbic acid immediately after the grape’s crushing.
  2. The dose used, cumulated if necessary, with that used on the grapes, shall not exceed 250 mg/l.
  3. It is advisable to use ascorbic acid with sulphur dioxide.
  4. The ascorbic acid shall comply with the prescriptions of the International Oneological Codex.

Recommendation of OIV:

Accepted.

Declaration of Australia, South Africa and New Zealand

“In agreeing not to oppose the draft resolutions, Australia, South Africa and New Zealand wish to reaffirm their view that there are no current scientific, technical, health or safety reasons for establishing the proposed limits on the addition of organic acids to wine or grape must.

Consistent with the production of balanced wines, minimising unnecessary regulation, including the additional costs of administering such regulation and ensuring such limits do not become effective barriers to trade, Australia, South Africa and New Zealand believe limits based on good manufacturing practice are the most appropriate”.