International Code of Oenological Practices

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II.3.5.2 Aromatisation


Definition :

Addition to wine of artificial or natural aromatic substances.

Objective :

To improve aromatic characters of wine or to confer such characters to wines that are devoid of them.

Prescriptions :

The objectives are achieved by addition:

a)        Of natural or artificial flavourings;

b)       Of extracts of natural aromatic substances.

Recommendation of OIV :

Not admitted