As explained by the Uzbek Minister for Foreign Affairs, Abdulaziz Kamilov, through this membership Uzbekistan hopes to support the government's efforts to develop a vitivinicultural sector which is rapidly changing and which has been the subject of a development plan enacted by the President of the Republic.

During a conversation with the Uzbekistan Ambassador to France, the Director General of the OIV expressed his pleasure at the new membership of this nation which is the largest producer of grapes in Central Asia and is one of the leading exporters of fresh grapes.

Jean-Marie Aurand also reminded those assembled that the official induction of this new Member will take place at the OIV General Assembly in Punta del Este next 23rd November.

Fresh Grape Production in Uzbekistan

The production of fresh grapes takes place primarily in the South of the country, Samarkand, the Surkahandarya regions and Fergana Valley thanks to a long warm period which lasts from spring to autumn and allows for the growth of around forty different varieties. The main varieties used are Soyaki and Bayan-Shirin (sparkling wines and brandies), Saperavi and Rkatsiteli (still wines) and May Black, Rosy Muscat and Hindogni (dessert wines). For fresh consumption, the most popular grapes are the Khusayni, Rizamat, Kishmish and Damskiy Palchik varieties.

As part of the government’s development plan, vineyards have been expanded to 133,000 hectares (2013) for a grape production of nearly 1,322,000 tonnes (2013) and continue to grow with new planting.

73% of the production is consumed locally in the form of fresh grapes, 4% is exported. The remaining 23% is used for the production of grape juice, wines and brandies. The largest business in the country is the Uzvinsanoat Company which brings together 120 processors of which 83 are wineries which use around 215,000 tonnes of grapes.

Uzbekistan produces nearly 60,000 tonnes of raisins annually, half of which is exported.

Organised by the Union of Georgian Oenologists, with support from the National Wine Agency of Georgia and technical assistance from Poliproject Exhibitions (Moldova), this competition, which was placed under the patronage of the OIV, brought together 200 samples of wine and spirits from 12 countries.

During the opening ceremony, the Georgian Minister for Agriculture, Mr Levan Davitashvili, emphasised his country’s efforts to develop and modernise its vitivinicultural sector, with this competition presenting a timely opportunity to demonstrate Georgia’s ambitions in this field. These aspirations are expressed through the slogan, ‘Georgia – Homeland of Wine’.

The Director General of the OIV, during an interview with the Minister, recalled the OIV’s contribution to the Georgian authorities’ efforts, notably through the hosting of a presentation of Georgian wines each year at the Organisation's headquarters in Paris, and also through the initiative begun in 2017 that aims to define the white wines made using the traditional Qvevri method.

In addition, Jean-Marie Aurand praised the active presence of Georgian experts in the Organisation's scientific work, with some of these experts having already taken on responsibilities within the expert groups.

Thousands of years of history

The Georgian vitivinicultural sector comprises more than 600 businesses, which produce more than 900,000 hL of wine, nearly 50% of which is exported.

Georgian wine production has a long history dating back thousands of years. The first traces of the cultivation of vines go back 8000 years, and in Georgia some wines are made using a traditional winemaking process (the Qvevri method, included on the UNESCO World Heritage List). There are over 500 native Georgian varieties, of which around 30 are currently cultivated, that create wines with strong typicity. The best-known varieties are Saperavi for reds, and Rkatsiteli or Mtsvane for whites. In the 19th century, Georgian wines were the “wines of the Court of the Tsars”.

After the purely quantitative strategy of the Soviet period, Georgian viticulture began a process of profound reorientation towards quality: a new legislative framework has made vitivinicultural production a national priority, promoting the ancestral methods, modernisation of equipment, improvement to the quality of the wines, the establishment of appellations of origins, the development of wine tourism, a strategy for international promotion (opening of new markets, presence at international trade fairs, etc.).

This profound change has been broadly supported by the Georgian government, particularly through the National Wine Agency.

The report covers the areas under vines, grape production, wine production and consumption, and wine import and export volumes.

• In 2017, the world area under vines rose to 7,534 kha.
• Global grape production reached 73 mt in 2017.
• 2018 world wine production (excluding juice and musts) is estimated at 279 mhl.
• 2017 world wine consumption is estimated at 244 mhl.

Press Release

PPT Presentation

OIV 2018 report

Each year, the OIV calls upon the skills of numerous people and specialists from around the world to read and evaluate submissions on vine and wine according to specific criteria for the OIV Awards.

Each work is evaluated by several readers of different nationalities.

Would you like to be one of our reader-evaluators?

Or have you already been a reader for the OIV Awards and would like to do it again?

Contact the OIV Award Jury Secretariat at jurydesprix@oiv.int before 28 February 2019.

Important note: If you are an author, contributor or coordinator of a work presented for the OIV Awards in 2019, you cannot evaluate another submission.

If your profile (profession, nationality, working language(s), skills, specialities, etc.) meet the requirements to evaluate one or several works, the Award Jury Secretariat will contact you by email in March 2019.

Decisions on Viticulture and the Environment

• In the field of viticulture, the OIV adopted a recommendation to encourage research and study relating to the use of plant extracts, specific sustainable fertilisers, hormones, agronomic practices and chemical products as alternatives to synthetic dormancy-breaking products used in table grape production (Resolution OIV-VITI 607-2018).
  
• A recommendation to encourage research and study relating to the use of biological-control agents, anti-microbial natural plant extracts, physical agents or treatments for sustainable decontamination and agronomic solutions as alternatives to sulphites and other preservatives in the production of table grapes and dried grapes (Resolution OIV-VITI 608-2018).
  
• OIV Protocol for the sustainable use of water in viticulture (Resolution OIV-VITI 569-2018). This protocol defines good water management practices based on sustainability principles, taking into account the consequences of limited supply of water in some areas or regions and in some years, as well as the need to ensure its more efficient use in vitivinicultural production. Sustainable use of water can be achieved through the appropriate selection and management of the vineyard, planting material, soil and cover crop, as well as by ensuring the availability of appropriate and timely water supply, by limiting losses as much as possible.
  
• The OIV adopted a recommendation on OIV good practices for the minimisation of the impacts associated with plant protection product application in vineyards (Resolution OIV-VITI 592-2018). These good practices constitute the basis for reasoned use of the optimum plant protection products and technical recommendations relating to the application of these products in the vineyard. The criteria suggested are based on the different official protocols enacted by OIV Members and are intended to reduce as far as possible the risks for humans and the environment, within the framework of responsibility and sustainability. These guidelines should be revised periodically.
  

Decisions on Oenological Practices

Several resolutions relating to new oenological practices will be added to the International Code of Oenological Practices of the OIV, in particular:

• The OIV has continued work on the differentiation of substances already permitted by the OIV from substances used as additives or as processing aids, particularly with regard to glutathione (Resolution OIV-OENO 567B1-2018) and tannins (Resolution OIV-OENO 567C-2018). This distinction will help to establish better harmonisation among the international organisations and to facilitate the international trade of grape wines.
  

Decisions on Specifications of Oenological Products

The following monographs have been added to the International Oenological Codex, in particular:

• The monograph on the determination of hemicellulase activity in enzymatic preparations (Resolution OIV-OENO 573-2018). Hemicellulases catalyse the degradation of hemicelluloses. The hemicelluloses of the cell walls of grape berries are mainly composed of xyloglucans and arabinoxylans; these two polysaccharides represent nearly 90% of grape hemicelluloses. The hemicellulase activity of enzymatic preparations is evaluated by measuring the 1,4 -ß -xylanase activity. Enzymatic preparations containing hemicellulase activities are used during grape maceration, and in the clarification and improvement of the filterability of musts and wines.
  
• The monograph on potassium carbonate (Resolution OIV-OENO 579-2018), which may be used for the deacidification of musts and wines. Detailed specifications accompany this monograph, including that the product intended for oenological applications should contain a minimum of 98% potassium carbonate.
  
• The monograph on yeasts with guaranteed glutathione levels (Resolution OIV-OENO 603-2018), which supplements the oenological practice. Glutathione is used for its antioxidant properties that can fight against oxidation phenomena in musts and wines and protect aromatic compounds. Detailed specifications accompany this monograph, including those regarding the reduced glutathione, cysteine and gamma-glutamylcysteine contents.
  
• A revision of the monograph on oenological carbon, relating to the level of ashes when the carbon is agglomerated with bentonite (Resolution OIV-OENO 604-2018).
  

Decisions on Methods of Analysis

During this same session, it was decided that new methods of analysis will be added to the OIV analytical corpus. These include, in particular:

• The update of the method for the determination of sulphur dioxide, distinguishing the method for the determination of free sulphur dioxide, a Type IV method (Resolution OIV-OENO 591A-2018) from that for the determination of total sulphur dioxide, a Type II method (Resolution OIV-OENO 591B-2018). The principle of these methods is based on the entrainment of sulphur dioxide by a current of air or nitrogen; it is fixed and oxidised by bubbling through a dilute and neutral solution of hydrogen peroxide. The sulphuric acid formed is determined by titration with a standard solution of sodium hydroxide.
  
• The method for the determination of ethanal in wines was adopted (Resolution OIV-OENO 595-2018). The method described is suitable for the determination of the total (free and sulphur-dioxide-bound) ethanal in wines for concentrations of between 0.2 and 80 mg/L. The analyte is identified by derivatisation of the molecule with 2,4-dinitrophenylhydrazine (DNPH) followed by elution using the HPLC technique. Detection is evaluated using the retention time at the wavelength of 365 nm.
  
• The update of the method for the determination of total acidity in vinegars (Resolution OIV-OENO 597-2018). The principle of this method is based on the neutralisation of acids in sample by alkaline solution. The modification made consists of ensuring that the water used is free from CO2, which produces an acidic reaction and could influence the final result of the titration.
  
• The method for the determination of L-lactic acid in wines by specific enzymatic analysis using an automatic sequential analyser (Resolution OIV-OENO 598-2018). This method is characterised on a scale of measurement of 0.06 to 1.43 g/L. The principle of this Type III method is based on the reaction of nicotinamide adenine dinucleotide (NAD) with L-lactic acid, which is oxidised to pyruvate. The pyruvate formed is then converted into L-alanine in the presence of L-glutamate. The reduced nicotinamide adenine dinucleotide (NADH) produced is measured thanks to its absorption at 340 nm. It is proportional to the quantity of L-lactic acid.
  
• The method for the determination of L-malic acid in wines by specific enzymatic analysis using an automatic sequential analyser (Resolution OIV-OENO 599-2018). This method is characterised on a scale of measurement of 0.12 to 2.30 g/L. The principle of this Type III method is based on the reaction of nicotinamide adenine dinucleotide (NAD) with L-malic acid, which is oxidised to oxalate. The oxaloacetate formed is then converted into L-aspartate in the presence of L-glutamate. The reduced nicotinamide adenine dinucleotide (NADH) produced is measured thanks to its absorption at 340 nm. It is proportional to the quantity of L-malic acid.
  
• The method for the determination of the total D-glucose + D-fructose in wines by specific enzymatic analysis using an automatic sequential analyser (Resolution OIV-OENO 600-2018). The method is characterised on a measurement range of 0.1 to 96.31 g/L, taking into account the introduction of a dilution of the sample beyond 5 g/L. The principle of this Type III method is based on the reaction of nicotinamide adenine dinucleotide phosphate (NADP) with glucose-6-phosphate, which is oxidised to gluconate-6-phosphate. The quantity of reduced nicotinamide adenine dinucleotide phosphate (NADPH) produced directly correlates with that of glucose-6-phosphate and thus with that of D-glucose. Fructose-6-phosphate (F6P) is converted into glucose-6-phosphate (G6P) in the presence of phosphoglucose isomerase (PGI), which is oxidised according to the previous reaction. The reduced nicotinamide adenine dinucleotide phosphate (NADPH) produced is measured by way of its absorption at 340 nm.
  
• The update of the method of analysis of volatile compounds in wines by gas chromatography (Resolution OIV-OENO 606-2018). This update consists of integrating the results of the inter-laboratory test carried out and classifying the types of methods according to the compounds considered.
  
• The update of the method for the determination of releasable 2,4,6-trichloroanisole in wine by cork stoppers (Resolution OIV-OENO 623-2018). The modification made concerns the quantity of sodium chloride that may be added in order to increase the effectiveness of extraction and the sensitivity of the method according to the potential matrix effects that may occur. Similarly, a selection of specific ions for quantification by mass spectrometry was specified.
  

Decisions on Safety and Health

• Finally, the OIV adopted an update of the decision tree for toxicological evaluation of processing aids and additives used in vine products (Resolution OIV-SECSAN 627-2018). This update was developed with a view to its use during the adoption procedure for an oenological practice involving processing aids or additives.
  

The full texts of the resolutions adopted by the 16th OIV General Assembly will shortly be available here.