International Code of Oenological Practices

Download document

Procedures to limit the formation of foam

II.2.3.7 Procedures to limit the formation of foam


Prevention of foam formation during the alcoholic fermentation.

Objective :

To control the formation of foam during alcoholic fermentation of must with a view to avoiding losses by overflow and to allow a better use of the capacity of the fermentation cellar.

Prescriptions :

a)        Preventive procedures:

  • Utilisation of yeast strains selected for their low formation of foam.
  • Performing the fermentation using physical procedures (equipment, temperature...) likely to minimise the formation of foam.
  • Reduction of the must’s ability to form foam by treatment with one of the products accepted for fining; particularly silicon dioxide and bentonite (see Fining)[AF1]

b)       Remedial procedure

  • Addition of a surfactant: a mixture of mono- and di-glycerides of oleic acid ;

The substances used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV :


[AF1]Quelle est la fiche de Fining ?