COEI-1-AVTPRO

Warning:

In 2000, the OIV adopted 40 monographs of products used in oenology, which make up the new edition of the International Oenological Codex, and are listed in this binder on white paper.

This important scientific contribution is being pursued in order to update the remaining monographs and in order to add new ones suited to the International Code of Oenological Practices index cards.

Moreover, the O.I.V. Sub-Commission of Methods of Analysis and Appraisal of Wines in charge with the revising of the International Oenological Codex has also undertaken the task of revising Chapter 2 « Analytical and Control techniques » and Chapter 3 « Reagents and titrated solutions ». This work thus led to the adoption in 2003 of new monographs of the chapters concerned.

Introduction

The International Oenological Codex gathers descriptions of the main chemical, organic and gas products used in the making and the keeping of wines.

Conditions for usage and the directions and the limits of use are set out in the International Code of Oenological Practices. The authorization for usage comes under national legislation.

On one hand, the identifying characteristics and the degree of purity are described in detail herein, in addition to the minimum efficiency required to be qualified as "conforming to the International Oenological Codex".

On the other hand, the definition or the formula, with possible synonymy, of every product is provided. Molecular weight, general characteristics, and in particular the solubilities are mentioned. To avoid any possible error, simple means of identification are indicated.

Each monograph indicates the research necessary to reveal and dose the impurities and their acceptable limit. These limits have been set for some of these including:

• selenium, arsenic, heavy metals etc., in order to prevent oenological products, given the maximum dose for its usage, to bring about even the smallest toxic effect,
• iron, copper, calcium, in order to prevent all harmful effects on wine quality and its aspect.

In terms of holdings of other products including chlorides, sodium, sulfates, etc. the limits have been set fairly large because these products are not toxic and wines naturally contain these products in larger amounts than possibly do oenological products.

General observation: Unless otherwise indicated, solubilities are expressed at 20 °C in grams of solvent for one gram of product..