RESOLUTION OIV-OENO 581B-2024

TREATMENT WITH FUMARIC ACID IN WINE FOR ACIDIFICATION

THE GENERAL ASSEMBLY,

CONSIDERING article 2, paragraph 2 ii of the Agreement establishing the International Organization of Vine and Wine, dated 3rd April 2001,

CONSIDERING the works of the group of experts “Technology”, 

CONSIDERING data available showing that fumaric acid may be used to correct deficiencies in wine and to reduce the pH of wine in particular, but with limitations due to its low solubility in water and therefore in polar solutions as wine,

CONSIDERING that fumaric acid is approved for use in wines in different regulation and that wines treated with fumaric acid are internationally traded among several countries,

CONSIDERING that the acidification can help to reduce the levels of SO2 in wines,

DECIDE, following a proposal of the Commission II “Oenology”, to amend in part II, chapter 3 “wine” of the OIV international code of oenological practices the sheet “chemical acidification” with the following amendment

PART II: WINE

Sheet 3.1.1.1. : Chemical acidification

Under classification

Add in the list of compounds after L(+) tartaric acid : fumaric acid (additive)

The classification should be read as follow:

Classification:

• Lactic acids, L(-): Additive
• D,L malic acid: Additive
• L(+) tartaric acid: Additive
• Fumaric acid: Additive
• Citric acid: Additive

Under prescriptions a)

Add in the list of compounds after L(+) tartaric acid : fumaric acid

The prescription a) should be read as follow:

• Lactic acids, L(-) or DL malic acid, L(+) tartaric acid, fumaric acid and citric acid are the only acids that can be used;