Sustainable development is a priority for the Organisation’s Member States, which, through the new Resolution OIV-VITI 641-2020, have approved the OIV Guide for the implementation of principles of sustainable vitiviniculture. This guide complements and updates all OIV recommendations in the area of sustainability.
Several resolutions relating to new oenological practices are to be added to the International Code of Oenological Practices of the OIV, such as the OIV Guide to identify hazards, critical control points and their management in the wine industry (HACCP) (Resolution OIV-OENO 630-2020). This guide is intended to harmonise the analysis of hazards, and to suggest, by way of example, risk levels and critical control points that might be encountered during the steps of wine production.
Among the decisions on economy and law, the OIV has adopted the definition of white wine with maceration (Resolution OIV-ECO 647-2020): white wine derived from alcoholic fermentation of a must with prolonged contact with grape pomace, including skins, pulp, seeds and potentially stems. This definition makes it possible to distinguish, in particular, wines obtained by the ancient Georgian method of winemaking in traditional Qvevris, inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013.
Finally, the OIV has also adopted Guidelines for the evaluation of physical treatments of grapes and their derived products (Resolution OIV-SECSAN 664-2020).