Date: Wednesday 27 April 2021
Time: 3pm CET
Location: Online and OIV App
Language: English / French / Spanish
Register HERE
Speaking from the OIV’s headquarters in Paris, by web conference, Director General Pau Roca presented on 27 April, information on wine production, consumption and international trade in 2021.
State of the World Vine and Wine Sector
State of the World Vine and Wine Sector in Russian
REPLAY
First meetings in Dijon, new OIV headquarters
The GA launched the procedure of ratification of the changes in the Founding Agreement to include the transfer from Paris to Dijon.
The Director General and the President informed the Assembly about the procedure that will install the new office of the Organisation provisionally in La Cité internationale de la Gastronomie et du Vin. Part of this recently inaugurated complex was proposed by the City Council of Dijon while the works to habilitate the future headquarters in the Hotel Bouchu d’Esterno are underway. The works are expected to take two years.
Texas new observer
The State of Texas was accepted as new OIV observer. By joining the organisation as observers, Texas aspires to enter into contact with the rich network of experts from all around the globe. “We come to the OIV to learn from the best practices and the experiences of great countries of the world of vine and wine. Texas has lots of ideas and initiatives to share with the world”, said the deputy commissioner of agriculture of Texas in his intervention, Jason Fearneyhough. As a proof, the State shares the challenges identified by the OIV in Climate Change and Digitalisation. “We want Texas to be inspired by the world, and the world to be inspired by what we do in Texas", he added.
43rd Congress of Vine and Wine in Mexico
After two years of pandemic and without having celebrated the respective congresses, Mexico was granted the first and most important event of the Vitivinicultural sector in the world now that the most dangerous effects of the COVID-19 pandemic have diminished.
Mexico was chosen by the OIV Member States for many reasons such as: The geographical representation and growing importance in the vine and wine sector due to the country's commitment to increase its wine production.
The 43rd World Congress of Vine and Wine is committed to being an inclusive, safe and sustainable event. To this end, a Sustainability and Best Practices Committee has been appointed to intervene in the design, planning, organization, execution and evaluation of the Congress.
The OIV Scientific and Technical Committee (CST) of October 2019 endorses the incorporation of the study of the use of water in the wine making process as an issue into the OIV work programme. A Task Force on Water into Wine has been established to deal with scientific and technical issues related to the addition of water in the wine making process and Prof Monika Christmann has been designated as rapporteur.
This document brings together in its first part, the history of the notifications sent to the WTO and the second part is devoted to the state of art of the various regulations in this area.
Addition of water is generally allowed for technological requirements and in particular to incorporate any oenological substances permitted for use as a food additive or a processing aid.
In addition, the different regulations do not specify a maximum percentage of water used for technological requirements.
The members of the Task Force have studied the requirements of exogenous technological water for the dissolution of oenological products and winemaking practices.
The lack of knowledge and transparency on the quantities of water added for oenological questions actually poses a problem of legal insecurity for operators in international transactions.
It is important to make all decisions based on science and to not let governments play with this unknown situation.
This report identifies three main areas of investigation for the OIV in relation to the issue of water in the wine making process.
1.Methods of analysis
2.Provision regarding water addition for specific Technical needs
3.The impact of oenological practices
Read the report.