The European Commission published December 5 2019, in all EU languages, the detailed files of the International Organisation of the Vine and Wine code of oenological practices.
The oenological practices are defined, their objectives highlighted, as well as their conditions of use and the types of wines to which they apply. They include various types of fermentation and ways to acidify or de-acidify wine.
The European Commission stated that the object was to make the regulations “easier to read and to understand”, allowing winemakers to quickly comprehend the practices that are authorized in the EU.
The guidelines were the “last step” in the process of aligning EU wine legislation to the Lisbon Treaty. They simplify the requirements necessary to make wine for sale in the EU while increasing the consistency between both the EU permitted oenological practices and the international code of approved procedures published by the OIV.
The June update amended the regulations surrounding the presentation and labeling of wine, authorizations for vine planting, checks to avoid fraud in the wine industry, vineyard registers, and documents needed to accompany imports and exports.
The European Commission’s new 63-page document lists common winemaking procedures, giving their definition, objectives and permitted EU prescriptions.
The document covers topics including carbonic maceration, use of sulfites, controlled oxygenation, tirage, acidification and de-acidification, fining and filtering procedures, and stabilization and pasteurization techniques.
The English version of the document can be viewed here:
Volume 62 English Edition Information and Notices
5 December 2019