International Code of Oenological Practices

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II.6.1.1 Sweetening


Addition of sweeteners.


Balancing of taste properties of the product.


By sweetening, one intends the use of one or more of the following substances:


  • concentrated, rectified grape must
  • concentrated grape must, fresh grape must
  • semi-white sugar
  • white sugar
  • refined white sugar
  • dextrose
  • fructose
  • glucose syrup
  • inverted liquid sugar
  • inverted liquid sugar syrup
  • caramel (it means the product obtained by controlled heating of saccharose without the addition of bases, mineral acids or other chemical additives).
  • Honey
  • carob sugar
  • other glucidic substances having similar effect to that of products listed above.


  • other sweeteners having similar effect to that of products listed above, in accordance with the regulations of producing and consumer countries.

Recommendation of the OIV:

  • aromatised wines: admitted for substances listed at paragraph A
  • Beverages based on vitivinicultural products and wine-based beverages: admitted for substances listed at paragraphs A and B.