Wind of liberty for oenological practices
Date : 27 April 2009
The European Commission is currently working on draft regulations to harmonise oenological practices within the EU. The outline and trends of this future law are now publicly known.
Different subjects are approached:
Wood chips can be used on all musts and fermenting wines, including AOC wines.
Sweetening agents are authorised up to 4% of TAV (alcohol per volume), except for AOC wines.
Maximum TAV for wines without geographic indication can be 20% of alcohol.
Dealcoholization is authorised for all wines. There is no limitation of certain techniques. The new tartar stabilisation procedures will be authorised (cellulose gum, ion exchange resins).
The elimination of copper, iron and heavy metals by copolymers (polyvinylimidazole, polyvinylpryrrolidone) is authorised, with filtration within 48 hours and a maximum dose of 500mg/l.
White and rosé blending is authorised for wines without GI.
The exportation of experimental wines is authorised all over Europe.
Sulfiting levels are lowered: the maximum level of SO2 will now be 200 mg/l in red wines and 250 mg/l in white wines.
Source : La Vigne, March 2009
