International Code of Oenological Practices

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Wine concentration by freezing / cryoconcentration.

II. Wine concentration by freezing/ Cryoconcentration


Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.



See the sheet II.3.5.11 “Partial dehydration of wines”.


a)        See the sheet “Partial dehydration of wine”;

b)       Concentration can lead to a reduction of 20% of initial volume and should not be increased by more than 2% by volume of the initial alcohol strength of wine.

Recommendation of the OIV: