International Code of Oenological Practices

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Treatment using chitosan

II.3.4.16 Treatment using chitosan


  • Chitosan: processing aid



Addition of chitosan of fungal origin to wines



a)        To reduce heavy metal content, notably iron, lead, cadmium, copper,

b)       To prevent iron haze, copper haze,

c)        To reduce possible contaminants, especially ochratoxin A,

d)       To reduce undesirable micro-organisms, notably Brettanomyces.


a)        The doses to be used are determined after preliminary testing. The maximum dose used must not exceed :

  • 100 g/hl for the objectives a) and b)
  • 500 g/hl for the objective c)
  • 10 g/hl for the objective d)

b)       Sediments are eliminated by physical procedures.

c)        Chitosan of fungal origin may be used alone or together with other admitted products.

d)       Chitosan must comply with the requirements of the International Oenological Codex.


Recommendation of the OIV: