Instituto Nacional de Vitivinicultura - http://www.inv.gov.ar

PRÁCTICAS ENOLÓGICAS LÍCITAS Y RESOLUCIONES REGLAMENTARIAS.

The following oenological practices will be considered legal:

a) FOR MUSTS:
1. The concentration; the adding of concentrated must; of vinic alcohol; of tartaric, citric, malic, and tannic acids; the use of heat and cold; the use of selected yeasts; the blending with wines. (Law No. 14878).

2. The hyper oxygenation. (I.N.V. Resolution No. C 25/95).

3. The concentration by means of inverse osmosis. (I.N.V. Resolution No. C 27/95).

4. The use of activated carbon for color correction of white musts obtained from red grapes, for too yellow musts obtained from white grapes, for oxidized white musts. (I.N.V. Resolution No. C-1/99).

5. Deacidification by means of calcium carbonate, potassium carbonate, potassium bitartrate, neutral potassium tartrate. (I.N.V. Resolution No. 281/85).

6. The use of resins of ionic exchange, quaternary ammonium free, for the elaboration of rectified must, rectified concentrated must, and concentrated musts. (I.N.V. Resolution No. 281/85).

7. The use of pectolitic enzymes as clarifier. (I.N.V. Resolution No. 432/65).

8. The use of products prepared on a base of pectolitic enzymes and diatomaceous earth as must clarifiers. (I.N.V. Resolution No. 813/63).

9. The use of sorbic acid and its salts for the conservation of concentrated musts. (I.N.V. Resolution No. 1169/68).

10. The use of polyvinylpyrrolidone for the correction of color and tannins. ( I.N.V. Resolution: 1649/72).

11. The use of nitrogen, carbon dioxide and argon, or their combinations, to create an inert atmosphere, for the conservation and decanting of grape must and juice. (I.N.V. Resolution No. 133/73).

12. The use of sulphurous anhydride and its salts. The only authorized liberating salts of sulphurous anhydride will be: potassium metabisulphite (S2O5K2), potassium bisulphate (SO3HK) and potassium sulphate (SO3K2). (I.N.V. Resolution No. 281/85).

13. The use as antioxidant of eritorbic acid and its sodium salt. (I.N.V. Resolution No. 1673/72).

14. The neutralization of musts destined for the elaboration of boiled must with potassium carbonate and /or “ceniza de jume” or vine shoots. (I.N.V. Resolution No. 74/75).

15. The use of ovoalbumin, gelatin, ichthyocolla, colloidal silicon dioxide and bentonite as clarifiers. (I.N.V. Resolution No. 77/89).

16. The use of diatomaceous earth as clarifier. (Decree No. 13641/48).

17. The use of potassium caseinate as clarifier. (I.N.V. Resolution No. 1238/84).

18. The use of diamonic phosphate as yeast nutrient and activator of alcoholic fermentation in wine making. (I.N.V. Resolution No. C-6/99) .

19. The use of ammonium sulphate and thiamine hydrochlorate as fermentation nutrients in wine making. (I.N.V. Resolution No. C- 12/00).

20. Only and exclusively the combined use of potassium bicarbonate with potassium metabisulphite as a tablet. (I.N.V. Resolution No. C1/01).

21. The contact of fermenting must with oak staves, individual or as a group, supported by a stainless steel structure of oenological quality, to obtain physical and chemical changes. (I.N.V. Resolution No. C. 28/04).

b) FOR WINES AND OTHER WINE PRODUCTS:
1. The adding of tartaric, citric, malic and tannic acids, neutral potassium tartrate; the use of heat or cold and of selected yeasts. (Law No. 14878).

2. The blending of two or more wines resulting from any harvest. (Law No. 14878).

3. The limited alcoholization with vinic alcohol to ensure the conservation or preparation of special wines. (Law No. 14878).

4. The use of grape caramel in special wines with a total alcoholic degree no less than 15% v/v. (Law No. 14878).

5. The use of calcium phitate as clarifier (to deferrize). (Decree 11712/59).

6. Blue clarification. (Decree No. 06136/67 and I.N.V. Resolution No. C-106/92).

7. The use of polyvinylpyrrolidone for the correction of color and tannins. (I.N.V. Resolution No. 1649/72).

8. The use of activated carbon for color correction of white wines obtained from red vines vinified into white, white wines accidentally stained by being kept in barrels which had previously contained red wine, too yellow wines obtained from white vines, and oxidated white wines. (I.N.V. Resolution No. C- 1/99).

9. The use of nitrogen, carbon dioxide and argon, or their combinations, to create an inert atmosphere, for the conservation, decanting and bottling of wines, and the use of nitrogen in sparkling wine bottling. (I.N.V. Resolution No. 133/73).

10. The use of sorbic acid and its salts as antifermentative in wines with fermentable sugar. (Decree No. 2462/64).

11. The use of sulphurous anhydride and its salts. The only authorized liberating salts of sulphurous anhydride will be: potassium metabisulphite (S2O5K2), potassium bisulphate (SO3HK) and potassium sulphate (SO3K2). (I.N.V. Resolution No. 281/85).

12. The use of pectolitic enzymes as clarifier. (I.N.V. Resolution No. 432/65).

13. The use of products prepared on a base of pectolitic enzymes and diatomaceous earth as wine clarifiers. (I.N.V. Resolution No. 813/63).

14. The use of bentonite as clarifier. (Decree No. 26244/44).

15. The use of metatartaric acid for stabilization. (Decree No. 272/61).

16. Defecation, clarification, centrifugation, filtering and heat/cold treatment, until a biologically sterile product is obtained to stop fermentation. (I.N.V. Resolution No. 281/85).

17. The use of colloidal silicon dioxide, ovoalbumin, gelatin, ichthyocolla, as clarifiers. (I.N.V. Resolution No. C- 77/89).

18. The use of electrodialysis membranes for tartaric stabilization. (I.N.V. Resolution No. C- 029/95).

19. The use of cream of tartar to produce cristalization nuclei for detartarization. (I.N.V. Resolution No. 1246/84).

20. Wine treatment through urease, active in acid medium, produced from Lactobacillus fermentum. (I.N.V. Resolution No. 26/95).

21. The use of diatomaceous earth as clarifier. (Decree No. 13641/48).

22. The use of cellulose as filtering assistant. (I.N.V. Resolution No. C- 77/89).

23. The use of ascorbic acid as wine antioxidant. (Decree No. 5608/67).

24. The use of eritorbic acid and its sodium salt as antioxidant. (I.N.V. Resolution No. 1673/72).

25. The exchange of cationic-ions through the use of ion exchange resins. (I.N.V. Resolution No. C.28/95).

26. The process of inverted osmosis as a method for the partial dealcoholization of wines. (I.N.V. Resolution No. A-278/94).

27. The elaboration of light table wines with the compulsoriness of indicating the technology to be used. (I.N.V. Resolution No. C-71/92, C-77/92).

28. The sweetening of wines in stock, from any year of elaboration and category, with virgin must, grape juice, sulphited must, concentrated must, rectified must, rectified concentrated must, boiled must, alcoholic must, mistelle and special wines. (I.N.V. Resolution No. C- 149/94).

29. The use of natural essences as flavorings for sangria. (I.N.V. Resolution No. 120/76).

30. The use of potassium caseinate as clarifier. (I. N. V. Resolution No. 1238/84).

31. The use of potassium alginate as clarifier in sparkling wine elaboration obtained through bottle fermentation, in which lees separation is done through throat cutting. (I.N.V. Resolution No. 47/98).

32. Only and exclusively the combined use of potassium bicarbonate with potassium metabisulphite as a tablet. (I.N.V. Resolution No. C1/01).

33. The use of sucrose in the elaboration of sparkling wines. (I.N.V. Resolution No. C-01/03).

34. The use of lactic bacteria for microbiologic deacidification. (I.N.V. Resolution No. C.23/04).

35. The use of manoproteins in white wines as stabilizer. (I.N.V. Resolution No. C.24/04).

36. The use of Arabic gum in wines, as stabilizing protective colloid. (I.N.V. Resolution No. C.26/04).

37. The contact of wine with oak staves, individual or as a group, supported by a stainless steel structure of oenological quality, to obtain physical and chemical changes. (I.N.V. Resolution No. C.28/04).

Other oenological practices that are accepted by the National Institute of Vitiviniculture shall be considered legal. The authorized products of oenological use and those authorized later on, shall have to be identified by their aptitude analyzes. Also, the production and consumption of the above mentioned products shall be subject to the control of the National Institute of Vitiviniculture.