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Occurrence 2016

Oenological practices: Wines

Document description

International Code of Oenological Practices / Oenological practices: Wine

ii31-1 

Title

Separative techniques used in the treatments of musts and wines1 (oeno 372/2010)

Code Sheet

II.3.1-1

Chapter

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ii31-3 

Title

Application of membrane techniques (OENO 373B/2010)

Code Sheet

II.3.1-3

Chapter

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ii31-5 

Title

Adjustment of acidity of wine

Code Sheet

II.3.1-5

Chapter

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ii31-6 

Title

Chemical acidification (Oeno 4/99, Oeno 14/01)

Code Sheet

II.3.1-6

Chapter

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ii31-7 

Title

Treatment with calcium sulphate (plastering) (3/85)

Code Sheet

II.3.1-7

Chapter

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ii31-8 

Title

Treatment with ion exchangers (6/76) (Oeno 443-2012)

Code Sheet

II.3.1-8

Chapter

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ii31-9 

Title

Acidification by electromembrane treatment (Bipolar membrane electrodialysis) (Oeno 361/2010)

Code Sheet

II.3.1-9

Chapter

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ii31-11 

Title

Acidification by cation exchanger treatment (Oeno 443-2012)

Code Sheet

II.3.1-11

Chapter

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ii31-13 

Title

De-acidification (6/79)

Code Sheet

II.3.1-13

Chapter

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ii31-14 

Title

Physical de-acidification (6/79)

Code Sheet

II.3.1-14

Chapter

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ii31-15 

Title

Chemical de-acidification (6/79)

Code Sheet

II.3.1-15

Chapter

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ii31-16 

Title

Microbiological de-acidification by lactic acid bacteria (4/80)

Code Sheet

II.3.1-16

Chapter

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ii31-17 

Title

De-acidification using an electromembrane process (Oeno 484-2012)

Code Sheet

II.3.1-17

Chapter

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ii32-1 

Title

Clarification of wine

Code Sheet

II.3.2-1

Chapter

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ii32-10 

Title

Fining using proteins of plant origin (Oeno 8/04)

Code Sheet

II.3.2-10

Chapter

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ii32-11 

Title

Use of enzymes for improving filterability of wines (Oeno 15/04, Oeno 498-2013)

Code Sheet

II.3.2-11

Chapter

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ii32-12 

Title

Use of enzymes for the release of flavouring compounds from glycosylated precursors (Oeno 17/04, Oeno 498-2013)

Code Sheet

II.3.2-12

Chapter

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ii32-13 

Title

Use of enzymes for improving the solubilisation of yeast compounds (Oeno 18/04)

Code Sheet

II.3.2-13

Chapter

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ii32-14 

Title

Use of enzymes for the clarification of wines (Oeno 12/04, Oeno 498-2013)

Code Sheet

II.3.2-14

Chapter

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ii32-15 

Title

Fining using chitosan (OIV-Oeno 337A-2009)

Code Sheet

II.3.2-15

Chapter

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ii32-16 

Title

Fining using chitin-glucan (OIV-Oeno 337B-2009)

Code Sheet

II.3.2-16

Chapter

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ii32-17 

Title

Fining using yeast protein extracts (Oeno 417-2011)

Code Sheet

II.3.2-17

Chapter

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ii32-3 

Title

Filtration (2/89)

Code Sheet

II.3.2-3

Chapter

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ii32-4 

Title

Filtration by continuous deposition (1/90)

Code Sheet

II.3.2-4

Chapter

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ii32-5 

Title

Sterilising filtration (1/90)

Code Sheet

II.3.2-5

Chapter

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ii32-6 

Title

Racking (16/70), (Oeno 6/02)

Code Sheet

II.3.2-6

Chapter

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ii32-7 

Title

Treatment with silicon dioxide (1/91)

Code Sheet

II.3.2-7

Chapter

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ii32-8 

Title

Decanting (racking) (5/88), (Oeno 1/04)

Code Sheet

II.3.2-8

Chapter

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ii32-9 

Title

Tannin addition (16/70)

Code Sheet

II.3.2-9

Chapter

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ii33-1 

Title

Physico-chemical stabilisation of wine

Code Sheet

II.3.3-1

Chapter

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ii33-2 

Title

Tartrate stabilisation by electrodialysis (oeno 1/93)

Code Sheet

II.3.3-2

Chapter

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ii33-3 

Title

Tartrate stabilisation by treatment with cation exchangers (oeno 1/93, Oeno 447-2011)

Code Sheet

II.3.3-3

Chapter

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ii33-4 

Title

Cold stabilisation treatment (5/88), (Oeno 2/04)

Code Sheet

II.3.3-4

Chapter

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ii33-5 

Title

Treatment with bentonites(16/70)

Code Sheet

II.3.3-5

Chapter

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ii33-6 

Title

Treatment with gum arabic (12/72)

Code Sheet

II.3.3-6

Chapter

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ii33-7 

Title

Treatment with metatartaric acid (16/70)

Code Sheet

II.3.3-7

Chapter

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ii33-8 

Title

Treatment with citric acid (16/70)

Code Sheet

II.3.3-8

Chapter

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ii33-9 

Title

Treatment with iron-removing carbon (6/76)

Code Sheet

II.3.3-9

Chapter

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ii33-10 

Title

Treatment with potassium ferrocyanide (16/70)

Code Sheet

II.3.3-10

Chapter

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ii33-11 

Title

Treatment with calcium phytate (12/72)

Code Sheet

II.3.3-11

Chapter

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ii33-12 

Title

Calcium tartrate treatment (oeno 8/97)

Code Sheet

II.3.3-12

Chapter

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ii33-13 

Title

Treatment of wines with yeast mannoproteins (Oeno 4/01; 15/05)

Code Sheet

II.3.3-13

Chapter

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ii33-14 

Title

Treatment with Cellulose gums (Carboxymethylcellulose) (Oeno 2/08)

Code Sheet

II.3.3-14

Chapter

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ii34-1 

Title

Protection and preservation of wine

Code Sheet

II.3.4-1

Chapter

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ii34-2 

Title

Biological stabilisation (1/91)

Code Sheet

II.3.4-2

Chapter

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ii34-3 

Title

Pasteurisation (5/88)

Code Sheet

II.3.4-3

Chapter

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ii34-4 

Title

Bulk pasteurisation (1/90)

Code Sheet

II.3.4-4

Chapter

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ii34-5 

Title

Sulphiting (Oeno 7/03)

Code Sheet

II.3.4-5

Chapter

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ii34-6 

Title

Treatment with sorbic acid (5/88)

Code Sheet

II.3.4-6

Chapter

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ii34-7 

Title

Treatment with oils (5/88)

Code Sheet

II.3.4-7

Chapter

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ii34-8 

Title

Treatment with ascorbic acid (Oeno 12/01)

Code Sheet

II.3.4-8

Chapter

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ii34-9 

Title

Treatment with diethyl dicarbonate (16/70) (7/77)

Code Sheet

II.3.4-9

Chapter

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ii34-10 

Title

Treatment with polyvinylpolypyrrolidone (pvpp) (5/87)

Code Sheet

II.3.4-10

Chapter

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ii34-11 

Title

Treatment with polyamides (12/72)

Code Sheet

II.3.4-11

Chapter

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ii34-12 

Title

Treatment of wines with urease (oeno 2/95)

Code Sheet

II.3.4-12

Chapter

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ii34-13 

Title

Lysozyme treatment (oeno 10/97)

Code Sheet

II.3.4-13

Chapter

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ii34-14 

Title

Treatment with dimethyl dicarbonate (DMDC) (Oeno 5/01, Oeno 421-2011)

Code Sheet

II.3.4-14

Chapter

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ii34-15 

Title

Adsorbant copolymer treatment (PVI/PVP) (Oeno 2/07)

Code Sheet

II.3.4-15

Chapter

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ii34-16 

Title

Treatment with D,L-Tartaric acid (Oeno 4/08)

Code Sheet

II.3.4-16

Chapter

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ii34-17 

Title

Treatment using chitosan (OIV-Oeno 338A/2009)

Code Sheet

II.3.4-17

Chapter

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ii34-18 

Title

Treatment using chitin-glucan (OIV-Oeno 338B/2009)

Code Sheet

II.3.4-18

Chapter

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ii35-1 

Title

Preparation for packaging and packaging

Code Sheet

II.3.5-1

Chapter

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ii35-2 

Title

Aromatisation(5/82)

Code Sheet

II.3.5-2

Chapter

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ii35-3 

Title

Blending and mixing or preparation of the cuvee (3/85)

Code Sheet

II.3.5-3

Chapter

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ii35-4 

Title

Hot bottling (oeno 9/97)

Code Sheet

II.3.5-4

Chapter

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ii35-5 

Title

Oxygenation (12/72)

Code Sheet

II.3.5-5

Chapter

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ii35-6 

Title

Treatment with caramel (5/87)

Code Sheet

II.3.5-6

Chapter

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ii35-7 

Title

Treatment with β-glucanases (3/85, Oeno 498-2013)

Code Sheet

II.3.5-7

Chapter

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ii35-8 

Title

Treatment with copper sulphate (2/89)

Code Sheet

II.3.5-8

Chapter

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ii35-9 

Title

Carbon treatment of slightly coloured wine (16/70)

Code Sheet

II.3.5-9

Chapter

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ii35-10 

Title

In-bottle pasteurisation (5/82)

Code Sheet

II.3.5-10

Chapter

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ii35-11 

Title

Partial dehydration of wines (Oeno 2/01)

Code Sheet

II.3.5-11

Chapter

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ii35-12 

Title

Wine concentration by freezing / cryoconcentration.(Oeno 3/01)

Code Sheet

II.3.5-12

Chapter

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ii35-13 

Title

Fermenting Must or Wines in contact with wood (Oeno 6/01)

Code Sheet

II.3.5-13

Chapter

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ii35-14 

Title

Ageing in small capacity wooden containers (Oeno 8/01)

Code Sheet

II.3.5-14

Chapter

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ii35-16 

Title

Usage of pieces of oak wood in winemaking (Oeno 9/01)

Code Sheet

II.3.5-16

Chapter

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ii35-17 

Title

Correction of the alcohol content in wines (Oeno 394B-2012)

Code Sheet

II.3.5-17

Chapter

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ii35-18 

Title

Treatment with Copper citrate (Oeno 1/08)

Code Sheet

II.3.5-18

Chapter

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ii35-19 

Title

Treatment with silver chloride (OIV-Oeno 2009-145)

Code Sheet

II.3.5-19

Chapter

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ii35-20 

Title

Dealcoholisation of wines (Oeno 394A-2012)

Code Sheet

II.3.5-20

Chapter

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ii35-21 

Title

Management of dissolved gas in wine using membrane contactors (Oeno 499-2013)

Code Sheet

II.3.5-21

Chapter

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ii35-23 

Title

Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol (Oeno 504-2014-2013)

Code Sheet

II.3.5-23

Chapter

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