Towards a new set of standards for a safer and more sustainable wine production

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1 PRESS RELEASE OIV General Assembly 2011 in Porto, Portugal Towards a new set of standards for a safer and more sustainable wine production Member countries adopted a guide to implement sustainable development criteria in the production of raisins and table grape OIV Member States adopted a code of good vitivinicultural practices for the wine sector aimed at reducing the presence of biogenic amines in wine Resolution ECO-DROCON encourages the use of symbols and pictograms in the labels of wine bottles for better information to consumers A resolution updating the methods for determining sugar grape completes the Compendium of International Methods for Wine and Must Analysis A definition of aromatised wine has been included for the first time in the International Code of Oenological Practices Paris (France), 29 th June 2011 National delegations in provenance from 34 Member States from five different continents met on Friday 24 th of June in the splendidly restored building of the Alfândega (old customs) of Porto, the second largest city in Portugal. Less than 24 hours after the closing ceremony of the XXXIV World Congress of Vine and Wine, which gathered together more than 800 people from all over the world, this ancient building closely linked to the trade of Port wine along the Douro River served as the premises of the 2011 General Assembly of the International Organisation of Vine and Wine, the main intergovernmental institution with a recognized competence in the domain of wine and other vine-derived products. Under the joint leadership of OIV s President, Mr. Yves Bénard, and Director General, Mr. Federico Castellucci, these United Nations of Wine adopted 25 resolutions, most of which will have an immediate effect on the methods and procedures of the global wine sector. The resolutions adopted by the General Assembly will strengthen consumer s confidence in the products offered by winemakers and winegrowers alike, reassuring himself in his choice for wines, grapes or raisins that are not only totally safe and traceable, but also respectful of the environment, said Mr. Bénard. The resolutions adopted are related to seven different domains of the vine and wine industry, from viticulture to oenological practices, including economy and law, analytical methods and consumer safety. On a general scope, the adopted resolutions further improve the primary controls of vinederived products, in order to minimize the potential risk posed by substances such as biogenic amines (biologically active molecules which may be present not only in wine but also in a wide variety of other food products). They also improve the labelling information 1

2 for a better consumer choice and pave the way for a more sustainable development of the wine sector. Other resolutions complete the Compendium of International Methods for Wine & Must Analysis updating the methods for determining grape sugar (that is to say concentrated must and rectified concentrated must) or include a definition for aromatized wine in the International Code of Oenological Practices, specifying the conditions under which a specific wine product can be labelled as such. The list of adopted resolutions is as follows: Resolutions concerning transversal works Member states of the OIV have decided to adopt a code of good vitivinicultural practices with the goal of limiting as far as possible the presence of biogenic amines in wine, setting the steps to be undertaken in vineyards and cellars to reduce the risks posed by such components (Resolution OIV-CST ). The General Assembly also adopted a resolution to assemble and study the inquiries needed to build an accompanying report for each project of resolution concerning the adoption, modification or abrogation of an oenological practice (Resolution OIV-CST ). Resolutions concerning viticulture The 9th General Assembly also voted the adoption of an OIV Guide for a Sustainable Production of Table Grapes and Raisins, designed to implement sustainable development criteria in the production of raisins and table grapes, principally concerning production, storage, drying, processing and packaging of grapes (Resolution OIV-Viti ). This resolution underlines OIV s commitment with the grape producing sector, which will play an important role in the next World Congress of Vine and Wine, to be held next year in Izmir, Turkey. Resolutions concerning oenological practices Several resolutions concerning new oenological practices will complete the OIV International Code of Oenological Practices, specifically: A modification of the medium-dry (demi-sec) wine definition, stating a value of 12 g/l or 18 g/l, when the difference between the sugar level and the total acidity level expressed in grams per litre of tartaric acid does not exceed 10 g/l (Resolution OIV- Oeno ). Treatment with yeast protein extracts. The OIV allows from now on the fining of musts (Resolution OIV-Oeno ) and wines (Resolution OIV-Oeno ) using yeast protein extracts. This practice includes several detailed prescriptions. A modification of the treatment of wine by dimethyl dicarbonate, through the inclusion of a new technological goal related to the blocking of fermentation in sweet, mediumsweet (mellow) and medium-dry wines (Resolution OIV-Oeno ). A modification of the prescriptions included in resolution OENO 1/93 regarding tartrate stabilization by treatment with cation exchangers (Resolution OIV-Oeno ). 2

3 A general file concerning the prevention or minimization of contaminants with the description the goals and prescriptions to reach them (Resolution OIV-Oeno ). A new resolution describes biology molecular tools for identification of Saccharomyces cerevisiae wine yeast and other yeast species related to winemaking. This guide is designed to help laboratories that perform microbiological analysis to identify the Saccharomyces cerevisiae and other kinds of yeast related to winemaking. Culturedependant and independent methods can be used for identification and characterization of winemaking yeasts along the different stages of winemaking, aging and stocking (Resolution OIV-Oeno ). Resolution concerning specifications of oenological products The following monographs complete the International Oenological Codex, specifically: A monograph concerning bipolar electro dialysis membranes that completes the oenological practice adopted in The device consists of a bipolar membrane and a cationic membrane. Described specifications further specify the domain of application as well as the membrane s composition (Resolution OIV-Oeno ). The monograph about copper citrate that provides specifications with which the product has to be compliant. This monograph completes the Resolution OENO 1/2008 adopted by OIV in 2008 and related to the treatment of wines through copper citrate (Resolution OIV-Oeno ). The amendment of the existing monograph on bentonites (Oeno 11/2003) to take into account the existence of bentonites with a low ph (Resolution OIV-Oeno ). Resolutions concerning the methods of analysis New methods of analysis were adopted during the same session, which will be published in the Compendium of International Methods for Wine and Must Analysis: A complement to the method for determining Ochratoxin A by immune-affinity column Oeno 16/2001 by incorporating in the annex to this method different recommendations regarding the critical points of the method of determination of Ochratoxin A by immuneaffinity column and specifically recommendations to assess the performance of the immune-affinity columns (Resolution OIV-Oeno ). An analytical method intended for determining the size of the oak wood pieces by screening. This method provides a way for dividing the sample and screening it to verify the size requirement stating that the size of the particles is such that at least 95% of them (measured by weight) are retained by a sieve with a mesh of 2 mm (9 mesh) (Resolution OIV-Oeno ). The method for measuring the sulphates content of wine by capillary electrophoresis. This method of type III allows separating and measuring it in presence of a high voltage electric current, from wines previously diluted, degassed and filtered if necessary. This method is to be integrated into the method for the determination of the main organic acids in wine by capillary electrophoresis (Resolution OIV-Oeno ). 3

4 A method for the enumeration of yeasts from the Brettanomyces bruxellensis species in vats and bottles of wine through PCR (polymerase chain reaction) quantitative and realtime (qpcr). The principle consists in amplifying a target region of DNA (deoxyribonucleic acid). The process requires undergoing many cycles with different steps of denaturation, hybridization of primers and polymerization (Resolution OIV- Oeno ). Updates on specific methods for the analysis of grape sugar (concentrated and rectified grape musts). Some of these methods are already recognized at the international level and will be considered on a specific chapter of the Compendium of International Methods of Wine and Must Analysis. More specifically, determining the following criteria: conductivity, hydroxymethylfurfural by HPLC, alcoholic strength by volume (ASV), sucrose by HPLC, total acidity, ph, sulphur dioxide and chromatic properties (Resolution OIV-Oeno 419A-2011). The update of the method for determining the distribution of deuterium in ethanol derived from fermentation of grape musts, concentrated grape musts, rectified concentrated grape musts and wines, through techniques of nuclear magnetic resonance. This type II method replaces the one currently published in the compendium (Resolution OIV-Oeno ). In parallel with analytical methods, OIV Member States have also adopted a maximum copper content of 2 mg/l in liqueur wines produced from unfermented or slightly fermented grape must (Resolution OIV-Oeno ). Copper limit for other wines remains at 1 mg/l. A complement to the method for determining the ph of wine by incorporating use of standard buffer solutions traceable to the International System SI (Resolution OIV- Oeno ). Resolutions concerning economy and law The 9th General Assembly has approved three resolutions in the field of economy and law. The General Assembly adopted a definition for aromatized wines. It establishes specific conditions, in particular the submission to an aromatizing process and eventually to an addition of ethylic alcohol. The actual alcoholic strength by volume of aromatized wines is between 14.5% minimum and 22% maximum (Resolution OIV-Eco ). A general resolution about information to consumers has been adopted. It encourages the conduction of scientific studies on the effectiveness and efficiency of using different forms of communication (Resolution OIV-Eco ). A change has been introduced in the International Standard for the Labelling of Wines and Spirits of Vitivinicultural Origin. It has to do with the use of symbols. The mandatory indications described in the International Standard must be visible on the label, written, and may be accompanied by the use of symbols (Resolution OIV-Eco ). Resolutions concerning security and health The 9th Ordinary General Assembly has also adopted an evaluation procedure based on decision trees to be implemented during the adoption process of a wine-making practice in relation to auxiliary technologies or additives. This resolution is intended to help evaluating 4

5 the food safety according to a new oenological practice (Resolution OIV-Secsan ). The complete resolutions that have been adopted by the 9 th OIV General Assembly will be available soon in the OIV website, Note for the editors: The International Organisation of Vine and Wine (OIV), which replaced the pre-existing International Vine and Wine Office, was established by the Agreement of 3 April As from June 20, 2011, the OIV is made up of 44 member states. The OIV is defined as an intergovernmental organisation of a scientific and technical nature or recognised competence for its works concerning vines, wine, wine-based beverages, table grapes, raisins and other vine-based products. In the framework of its competence, the objectives of the OIV shall be as follows: a) to inform its members of measures whereby the concerns of producers, consumers and other players in the vine and wine products sector may be taken into consideration; b) to assist other international organisations, both intergovernmental and nongovernmental, especially those which carry out standardisation activities; c) to contribute to international harmonisation of existing practices and standards and, as necessary, to the preparation of new international standards in order to improve the conditions for producing and marketing vine and wine products, and to help ensure that the interests of consumers are taken into account. To know more about the OIV For further information please contact: Jaume Gosalbez Communication and Publication Officer International Organisation of Vine and Wine 18 rue d'aguesseau Paris, France Tél: +33 (0) Fax: +33 (0) Mail: press@oiv.int Internet: 5