International Code of Oenological Practices

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II.2.1.13 Desulphiting

Definition :

Operation designed to remove from the must, completely or partially, the sulphur dioxide that had been introduced by sulphiting.

Objectives :

a)        To render the must suitable for the production of different products, notably concentrated must, grape juice and special wines.

b)       To render fermentable a must preserved with sulphur dioxide.


Prescription :

Only physical processes may be employed.


Recommendation of OIV: