II.6.1.15 Carbon dioxide use

Definition:

Addition of carbon dioxide.

Objectives:

a)        Protecting aromatised wines, beverages based on vitivinicultural products or wine-based beverages against oxidation by displacing oxygen

b)       Making aromatised wines, beverages based on vitivinicultural products or wine-based beverages into sparkling products.

Prescription:

Carbon dioxide must meet the prescriptions of the International oenological Codex.

Recommendation of the OIV:

Admitted for aromatised wines, beverages based on vitivinicultural products and wine-based beverages.