OIV on Brettanomyces and on the role of sommelier

SOURCE: OIV – During the 12^th General Assembly of the International Organisation of Vine and Wine (OIV), which met last 14 November in Mendoza (Argentina), 10 resolutions about oenological practices and theory were taken. Here are three main decisions agreed by 46 Member States, soon full texts will be available on the OIV website.

OIV took measures agains two crucial issues in wine production. A Code of good vitivinicultural practices in order to avoid or limit contamination by Brettanomyces was adopted. Among processes that deteriorate wine quality, the production of volatile phenols by Brettanomyces is widespread and increasingly problematic. The management of Brettanomyces is an important winemaking issue; Brettanomyces are reported to be involved in spoilage resulting in aromatic defects. This code determines the measures to be set up in vineyards and in wine cellars in order to contribute to reducing the risks linked to the presence of Brettanomyces. Considering the expectations of professionals in the sector, the OIV Member States adopted also a resolution regarding a Code of good fining practice for wine to be applied in the use of proteinaceous allergenic wine fining agents. This code specifies the different steps to be followed in the fining and filtration processes, as well as in confirming that no residual allergenic fining agents can be detected.

From practice to theory with the adoption of the definition of sommelier. A sommelierhas been defined as a professional from the vitivinicultural and catering sectors, wineries or other distributors that recommend and serve beverages at a professional level. His field of activity is the service of wine in the catering industry or in establishments selling wine, as well as the provision of specialised advice for those involved in the wine market to ensure good presentation and service of products.

Olio Officina