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International Code of Oenological Practices (2023 Issue)

Core Content Overview

The International Code of Oenological Practices (2023 Issue) is a comprehensive document published by the OIV (Organisation Internationale de la Vigne et du Vin), aimed at standardizing vitivinicultural products and oenological practices globally. It is a legal and technical reference for regulating wine and related products, and it integrates with the Compendium of International Methods of Wine and Must Analysis and the International Oenological Codex to form a unified regulatory framework.

Main Sections

Part I: Definitions of Vitivinicultural Products

This section provides definitions for various vitivinicultural products, including:

• Grapes: Fresh and dried grapes (raisins).
• Musts: Grape must, preserved must, concentrated must, and caramelised must.
• Wines: Basic wine definition, special wines (including sparkling, carbonated, sweet, ice wine, dealcoholized wine, and white wine with maceration).
• Mistelles: Wines with added spirit.
• Derived Products: Wines for distillation, grape sugar, grape juice, concentrated grape juice, lightly sparkling grape drinks, beverages based on vitivinicultural products, wine-based beverages, aromatised wines, and beverages obtained by dealcoholisation or partial dealcoholisation.
• Wine Vinegar: Defined and regulated.
• Grape Nectar: Covered in OIV-VITI 678A-2022.
• Spirits, Alcohols and Spirit Beverages: Includes wine spirits, brandy, grape marc spirits, and others.

Part II: Oenological Treatments and Practices

This section outlines various oenological treatments and practices that are accepted or otherwise by the OIV, grouped by product type (grapes, musts, wines). Key treatments include:

For Grapes:

• Sorting, crushing, and removing stems.
• Draining and pressing.
• Maceration techniques (traditional, carbonic, and after heating).
• Control of sugar content (natural raising, physical treatment, selecting sorting, cryoextraction).
• Use of ascorbic acid, sulfiting, enzymes, ultrasound, high pressure processes, and pulsed electric fields.

For Musts:

• Separative techniques including membrane techniques.
• Preparation for preservation or fermentation (oxygenation, sulphiting, acidity adjustment).
• Acidification methods (chemical, microbiological, electromembrane, cation exchanger).
• De-acidification methods (physical, chemical, microbiological, electromembrane, potassium carbonate).
• Preservation methods (sorbic acid, alcohol, CO₂, pasteurisation, inert atmosphere, lysozyme, glutathione, inactivated yeasts, selective plant fibres).
• Filtration, clarification, and partial dehydration techniques (reverse osmosis, vacuum evaporation, cryoconcentration).

For Wines:

• Acidity adjustment (acidification and de-acidification).
• Clarification (fining with proteins, enzymes, bentonites, chitosan, chitin-glucan, yeast protein extracts, activated carbon, zeolites, and more).
• Physico-chemical stabilisation (removal of iron, tartrate stabilisation, cold stabilisation, carbon treatment, and others).
• Protection and preservation (topping up, biological stabilisation, pasteurisation, sulphiting, sorbic acid, oils, ascorbic acid, diethyl dicarbonate, PVPP, copper citrate, silver chloride, dealcoholisation, and membrane contactors).
• Preparation for packaging (fortification, aromatisation, blending, hot bottling, oxygenation, caramel, β-glucanases, copper sulphate, carbon treatment, in-bottle pasteurisation, partial dehydration, cryoconcentration, refermentation, and mixing of white and red wines).
• General practices: Includes prevention of contaminants and use of processing aids.

Part III: Good Practice Guides

This section includes good practice guides to supplement the code, such as:

• Bulk Wine Transportation Guide: Covers tank construction, cargo handling, inspection, sampling, and operations (loading, cleaning, maintenance).

Key Information

• The code is based on resolutions from the OIV General Assemblies and is regularly updated.
• It is used as a foundation for national and international regulations and is essential in international trade.
• Additives are substances intentionally added for technological purposes, while processing aids are used to fulfill a technological function and may leave non-intentional residues.
• Additives include substances like malic acid, lactic acid, tartaric acid, and citric acid, each with maximum use levels or residual limits.
• The status of substances as additives or processing aids is detailed in the Annex, which lists their acceptable use levels and residual limits.

Additional Notes

• An asterisk (*) indicates that the practice is described in Part II.
• Two asterisks ()** indicate that the practice is under study and may be included in a future supplement.
• "0" refers to specific files or general files for detailed information.

Conclusion

The International Code of Oenological Practices (2023) is a critical tool for standardization and regulation in the wine industry. It covers definitions, treatments, and good practices, ensuring consistency and compliance with international standards. The integration with other OIV documents and the inclusion of additives and processing aids with defined usage levels further enhances its role in technological and legal compliance in vitivinicultural production.