Sede central Mendoza Argentina San Martn 430 Ciudad

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STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES Instituto Nacional de Vitivinicultura (INV)

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES General Wine Act No. 14878 from the Argentine Republic and its regulations prohibit any addition of exogenous water in wines and musts. On the other hand, said Act in its Sections 19 and 21 empowers the National Institute of Vitiviniculture (INV) to authorize the use of oenological products, oenological practices and to set the limits for wine components.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES USES OF TECHNOLOGICAL WATER 1 - Oenological products that require water for dissolution. 2 - Oenological Practices that might incorporate small amounts of water as part of the technological processes.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES With the aim of providing transparency, clarity and truth to the subject, as other countries have done (the United States, Australia, Chile, etc. ). INV has carried out a technical study on "Products that have been authorized for oenological use", especially those that require water for their dissolution before adding them to the must or the wine.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES Table No. 1, it is shown the minimum and maximum quantities in grams per hectolitre of the Oenological Products recommended by the suppliers used for winemaking in Argentina.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 1: ENOLOGICAL PRODUCTS AUTHORIZED FOR WINEMAKING IN ARGENTINA Minimum dose of Maximum dose of pure product (g/hl) Percentage of product dissolved in water Dissolution in Water / Must / Wine 16 20 10 10 Water 100 250 0 Must or Wine (Oeno 23/2000) 20 60 0 Must or Wine Lactic Acid (OENO 29/2004 modified by Oeno 4/2007) 3 20 0 Must or Wine Malic Acid (OENO 30/2004) 50 250 0 Must or Wine Ascorbic Acid (Oeno 18/2000 modified by Oeno 4/2007) 5 20 0 Must Enzymatic preparations (OIV-Oeno 365 -2009; OIV-Oeno 485 -2012) 1 3 10 Grape Oenological Tannins OIV-OENO 554 -2015 5 40 0 Must / Wine Active dry yeasts (OIV-Oeno 329 -2009) 20 40 10 Water Diammonium Hydrogen Phosphate (Oeno 15/2000) 30 100 0 Must 15 50 10 Water Product International Enological Codex Potassium Anhydrous Sulfite Potassium Hydrogen Sulfite (Oeno 34/2000) OENO 38/2000 6 5 Tartaric Acid (Oeno 49/2000 modified by Oeno 4/2007) Citric Acid Inactivated Yeasts: Oeno 459/2013; Yeast Inactivated Yeasts; Yeast Protein Extracts; Protein Extracts: Oeno 452/2012; Yeast Autolysates; Yeast Hulls Autolysates: Oeno 496/2013; Yeast Hulls: oeno 497/2013 Lactic Acid Bacteria (OIV-Oeno 328 -2009, Oeno 494 -2012) 1 1 10 Water Bentonites (Oeno 11/2003 modified Oeno 441 -2011) 20 10 Water Colloidal Silicon Dioxide (Oeno 44/2000) 10 30 30 Water Gelatine (Oeno 13/2003) 3 20 10 Water Potassium Caseinate OENO 35/2000 10 10 Water

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 1: OENOLOGICAL PRODUCTS AUTHORIZED FOR WINEMAKING IN ARGENTINA Minimum dose of pure Maximum dose of pure Percentage of product Dissolution in Water / product (g/hl) dissolved in water Must / Wine Product International Enological Codex Egg (Albumin of) Fish Glue (Oeno 32/2000) (Oeno 24/2000) 5 1 15 3 10 1 Water Lysozime (Oeno 15/2001 modified by Oeno 4/2007) 25 50 10 Water Protein Plant Origin (OENO 28/2004, 495 -2013) OIV-OENO 557 -2015 OIV-OENO 575 -2016 3 30 10 Water Yeast Mannoproteins (Oeno 26/2004) 5 15 10 Water Chitosan (OIV-Oeno 368 -2009) 3 50 10 Water Copper Sulfate (Oeno 25/2000) 0, 05 0, 25 2, 5 Water Polyvinylpolypyrrolidone (Oeno 11/2002 modified by Oeno 4/2007 10 70 10 Water Oenological Carbon (Oeno 7/2007) 5 200 0 Wine Metatartaric Acid (Oeno 31/2000) 5 10 20 Water Potassium Polyaspartate OIV-OENO 572 -2017 5 20 10 Water Potassium Hydrogen Tartrate (Oeno 39/2000) 20 40 10 Water Potassium Sorbate (Oeno 42/2000) 10 20 20 Water Carboxymethylcellulose (cellulose gum) (OIV-Oeno 366 -2009) 5 10 5 Water Gum Arabic (Oeno 27/2000) 8 20 20 Wine Dimethyl Dicarbonate (Oeno 25/2004 modified by Oeno 4/2007) 7 20 0 Wine

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES Table Nº 2 shows examples of alternatives for using oenological products that could be used in winemaking and the percentage of water required for dissolution.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 2: ALTERNATIVES FOR THE USE OF WINE PRODUCTS THAT COULD BE USED FOR WINEMAKING AND THE PERCENTAGE OF WATER REQUIRED FOR DISSOLUTION Percentag Percentage e of e of of Alternative Alternative product Product Nº 1 technologi Nº 2 technologi Nº 3 technologi Nº 4 technologi Nº 5 technologi Nº 6 technologic dissolved cal water cal water in water Potassium Anhydrous Sulfite 5 0, 05 4 0, 04 Potassium Hydrogen Sulfite 10 15 0, 15 10 0, 1 20 0, 2 Tartaric Acid 0 250 30 Citric Acid 0 50 15 Lactic Acid 0 Malic Acid 0 Ascorbic Acid 0 Enzymatic preparations 10 2 0, 02 Oenological Tannins 0 10 5 Active dry yeasts 10 30 0, 3 20 0, 2 20 0, 2 Diammonium Hydrogen Phosphate 0 30 10 20 10 Inactivated Yeasts; Yeast Protein Extracts; Yeast Autolysates; Yeast Hulls 10 30 0, 3 Lactic Acid Bacteria Bentonites Colloidal Silicon Dioxide Gelatine Potassium Caseinate 10 10 30 10 10 1 30 0, 01 0, 3 1 50 30 0, 01 0, 5 0, 3 1 50 0, 01 0, 5 50 50 0, 5 0, 17 150 0, 15 50 20 10 0, 5 0, 2 0, 1 The oenological products mentioned in the green rows do not require water for their dissolution.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 2: ALTERNATIVES FOR THE USE OF WINE PRODUCTS THAT COULD BE USED FOR WINEMAKING AND THE PERCENTAGE OF WATER REQUIRED FOR DISSOLUTION Percentage of Percentage of product Alternative Alternative Product technological technological dissolved in Nº 1 Nº 2 Nº 3 Nº 4 Nº 5 Nº 6 water water Egg (Albumin of) 10 30 0, 3 Fish Glue 1 2 0, 02 Lysozime 10 50 0, 5 20 0, 2 30 0, 3 Protein Plant Origin 10 Yeast Mannoproteins 10 5 0, 05 Chitosan 10 Copper Sulfate 2, 5 Polyvinylpolypyrrolidone Oenological Carbon Metatartaric Acid Potassium Polyaspartate Potassium Hydrogen Tartrate Potassium Sorbate Carboxymethylcellulose (cellulose gum) Gum Arabic Dimethyl Dicarbonate TOTAL PERCENTAGE OF ADDED WATER 10 0 20 20 30 20 0, 2 0, 1 20 10 10 0, 2 0, 05 20 0, 1 10 40 0, 1 10 0, 05 10 20 25 0, 125 25 0, 25 20 0, 2 5 10 0, 2 10 0, 1 20 0 30 0, 15 10 0, 05 20 0, 2 30 0, 15 30 0, 3 2, 19 2, 11 1, 98 1, 64 0, 95 2, 44 The oenological products mentioned in the green rows do not require water for their dissolution.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES Tables No. 3 to 8 It is shown the maximum concentrations of wine Oenological Products used in different wineries in Argentina.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 3: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Percentage of Percentage of of product Generic White Varietal White Generic Red Varietal Red technological Sparkling Wine technological dissolved in Wine water water Potassium Anhydrous Sulfite 10 5 0, 05 Potassium Hydrogen Sulfite Tartaric Acid 10 0 15 100 0, 15 10 100 0, 1 100 Citric Acid 0 Lactic Acid 0 Malic Acid 0 Ascorbic Acid 0 10 Enzymatic preparations 10 2 0, 02 Oenological Tannins 0 Active dry yeasts 10 20 0, 2 Diammonium Hydrogen Phosphate 0 40 Inactivated Yeasts; Yeast Protein Extracts; Yeast Autolysates; Yeast Hulls 10 10 0, 1 Lactic Acid Bacteria 10 Bentonites 10 50 0, 5 80 0, 8 50 0, 5 Colloidal Silicon Dioxide 30 Gelatine 10 Potassium Caseinate 10 40 0, 4 The oenological products mentioned in the green rows do not require water for their dissolution.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 3: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Percentage of Percentage of product Generic White Varietal White Generic Red Varietal Red technological Sparkling Wine technological dissolved in Wine water water Egg (Albumin of) 10 10 0, 1 20 0, 2 Fish Glue 1 Lysozime 10 10 0, 1 Protein Plant Origin 10 Yeast Mannoproteins 10 Chitosan 10 Copper Sulfate 2, 5 Polyvinylpolypyrrolidone 10 60 0, 6 Oenological Carbon 0 100 Metatartaric Acid 20 15 0, 075 Potassium Polyaspartate Potassium Hydrogen Tartrate Potassium Sorbate Carboxymethylcellulose (cellulose gum) Gum Arabic 10 20 0, 2 20 5 10 0, 2 20 Dimethyl Dicarbonate TOTAL PERCENTAGE OF ADDED WATER 0 1, 85 0, 95 1, 50 1, 40

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 4: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Percentage of Generic Varietal Sparkling technological White Wine water Percentage of Generic Red Varietal Red technological Wine water Potassium Anhydrous Sulfite 5 0, 05 Potassium Hydrogen Sulfite 20 0, 2 15 0, 15 10 0, 1 5 0, 05 Tartaric Acid 300 300 300 Citric Acid 30 30 30 Lactic Acid Malic Acid Ascorbic Acid Enzymatic preparations 3 0, 03 2 0, 02 3 0, 03 Oenological Tannins 70 70 Active dry yeasts 20 0, 2 20 0, 2 Diammonium Hydrogen Phosphate 20 20 20 Inactivated Yeasts; Yeast Protein Extracts; Yeast Autolysates; Yeast Hulls 50 0, 5 50 0, 5 0, 2 Lactic Acid Bacteria 20 Bentonites 80 0, 8 50 0, 5 30 0, 3 Colloidal Silicon Dioxide 30 0, 1 10 0, 03 30 0, 1 Gelatine 10 0, 1 10 0, 1 Potassium Caseinate

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 4: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Percentage of Generic Varietal Sparkling technological White Wine water Percentage of Generic Red Varietal Red technological Wine water Egg (Albumin of) 5 0, 05 10 0, 1 6 0, 06 Fish Glue 5 0, 5 Lysozime Protein Plant Origin Yeast Mannoproteins 10 0, 1 Chitosan Copper Sulfate Polyvinylpolypyrrolidone 5 0, 05 Oenological Carbon 40 Metatartaric Acid 10 0, 05 10 0, 05 Potassium Polyaspartate Potassium Hydrogen Tartrate Potassium Sorbate 20 0, 1 Carboxymethylcellulose (cellulose gum) 10 0, 2 10 0, 2 Gum Arabic 25 0, 125 Dimethyl Dicarbonate TOTAL PERCENTAGE OF ADDED WATER 2, 33 2, 41 1, 80 1, 56 1, 77

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 5: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Percentage of Generic Varietal Sparkling technological White Wine water 2 0, 02 5 0, 05 Potassium Hydrogen Sulfite Tartaric Acid 200 Citric Acid Lactic Acid 50 Malic Acid 100 Ascorbic Acid Percentage of Generic Red Varietal Red technological Wine water 5 0, 05 300 50 100 Enzymatic preparations Oenological Tannins Active dry yeasts Potassium Anhydrous Sulfite Diammonium Hydrogen Phosphate Inactivated Yeasts; Yeast Protein Extracts; Yeast Autolysates; Yeast Hulls 2 0, 02 100 50 50 20 20 20 0, 2 20 0, 2 40 0, 4 20 0, 2 Lactic Acid Bacteria Bentonites 100 1 50 0, 5 100 1 30 0, 3 Colloidal Silicon Dioxide Gelatine Potassium Caseinate 10 0, 1

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 5: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Percentage of Generic Varietal Sparkling technological White Wine water Percentage of Generic Red Varietal Red technological Wine water Egg (Albumin of) 10 0, 1 Fish Glue Lysozime Protein Plant Origin Yeast Mannoproteins 10 0, 1 15 0, 15 Chitosan Copper Sulfate 0, 2 0, 008 Polyvinylpolypyrrolidone 30 0, 3 Oenological Carbon 30 Metatartaric Acid Potassium Polyaspartate 80 0, 8 Potassium Hydrogen Tartrate 20 0, 2 40 0, 4 Potassium Sorbate Carboxymethylcellulose (cellulose gum) 10 0, 2 Gum Arabic 15 0, 075 Dimethyl Dicarbonate 20 TOTAL PERCENTAGE OF ADDED WATER 2, 43 2, 35 2, 15 2, 43 1, 85

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 6: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Percentage Percentage Generic of Varietal of Sparkling of Generic Red of Varietal Red of Product White Wine technological Wine technological water water Potassium Anhydrous Sulfite 8 0, 08 5 0, 05 2 0, 02 5 0, 05 Potassium Hydrogen Sulfite 10 0, 1 Tartaric Acid 300 400 Citric Acid Lactic Acid Malic Acid 100 200 Ascorbic Acid Enzymatic preparations 15 0, 15 3 0, 03 2 0, 02 Oenological Tannins 30 Active dry yeasts 20 0, 2 20 0, 2 Diammonium Hydrogen Phosphate 20 20 20 Inactivated Yeasts; Yeast Protein Extracts; Yeast Autolysates; Yeast Hulls Lactic Acid Bacteria Bentonites Colloidal Silicon Dioxide Gelatine Potassium Caseinate 20 0, 2 40 0, 4 150 1, 5 50 0, 5 4 0, 04

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 6: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Egg (Albumin of) Fish Glue Lysozime Protein Plant Origin Yeast Mannoproteins Chitosan Copper Sulfate Polyvinylpolypyrrolidone Oenological Carbon Metatartaric Acid Potassium Polyaspartate Potassium Hydrogen Tartrate Potassium Sorbate Carboxymethylcellulose (cellulose gum) Gum Arabic Percentage Percentage Generic of Varietal of Sparkling of Generic Red of Varietal Red of White Wine technological Wine technological water water 30 0, 3 40 0, 4 100 1 50 0, 5 60 0, 6 50 10 0, 05 10 0, 1 20 0, 2 30 0, 3 40 0, 4 18 0, 09 10 0, 2 Dimethyl Dicarbonate 10 15 10 0, 075 TOTAL PERCENTAGE OF ADDED WATER 2, 29 2, 43 2, 40 1, 29 1, 89

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 7: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Percentage of Generic White Varietal White technological Wine water Sparkling Wine Percentage of Generic Red Varietal Red technological Wine water Potassium Anhydrous Sulfite 2 0, 02 5 0, 05 Potassium Hydrogen Sulfite Tartaric Acid Citric Acid Lactic Acid Malic Acid Ascorbic Acid Enzymatic preparations 4 0, 04 Oenological Tannins 5 5 Active dry yeasts 15 0, 15 15 0, 15 Diammonium Hydrogen Phosphate 15 15 15 10 10 Inactivated Yeasts; Yeast Protein Extracts; Yeast Autolysates; Yeast Hulls 30 0, 3 45 0, 45 30 0, 3 35 0, 35 Lactic Acid Bacteria Bentonites 45 0, 45 25 0, 25 Colloidal Silicon Dioxide Gelatine 12 0, 12 15 0, 15 Potassium Caseinate 15 0, 15 3 0, 03 3 0, 03

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 7: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Egg (Albumin of) Fish Glue Lysozime Protein Plant Origin Yeast Mannoproteins Chitosan Copper Sulfate Polyvinylpolypyrrolidone Oenological Carbon Metatartaric Acid Potassium Polyaspartate Potassium Hydrogen Tartrate Potassium Sorbate Carboxymethylcellulose (cellulose gum) Gum Arabic Dimethyl Dicarbonate TOTAL PERCENTAGE OF ADDED WATER Percentage of Percentage of Generic Varietal Sparkling Generic Red Varietal Red technological technological White Wine Wine water water 10 15 50 0, 15 0, 5 10 10 50 0, 1 0, 5 15 12 0, 15 0, 12 10 0, 2 10 15 12 0, 075 14 12 0, 07 2, 18 2, 36 1, 81 1, 20 1, 22

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 8: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Potassium Anhydrous Sulfite Potassium Hydrogen Sulfite Tartaric Acid Citric Acid Lactic Acid Malic Acid Ascorbic Acid Enzymatic preparations Oenological Tannins Active dry yeasts Diammonium Hydrogen Phosphate Inactivated Yeasts; Yeast Protein Extracts; Yeast Autolysates; Yeast Hulls Lactic Acid Bacteria Bentonites Colloidal Silicon Dioxide Gelatine Potassium Caseinate Percentage of Percentage of Generic Varietal Sparkling Generic Red Varietal Red technological technological White Wine Wine water water 15 60 100 1 0, 15 0, 01 18 300 60 150 5 1 5 30 0, 18 0, 01 0, 3 10 50 200 20 0, 1 0, 2 10 200 3 10 10 0, 1 0, 03 0, 1 40 40 50 0, 5 20 0, 2 150 1, 5 100 6 1 0, 06 60 0, 6 40 0, 4

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TABLE 8: PERCENTAGES OF TECHNOLOGICAL WATER OBTAINED FROM THE DIFFERENT CATEGORIES OF WINES Product Egg (Albumin of) Fish Glue Lysozime Protein Plant Origin Yeast Mannoproteins Chitosan Copper Sulfate Polyvinylpolypyrrolidone Oenological Carbon Metatartaric Acid Potassium Polyaspartate Potassium Hydrogen Tartrate Potassium Sorbate Carboxymethylcellulose (cellulose gum) Gum Arabic Dimethyl Dicarbonate TOTAL PERCENTAGE OF ADDED WATER Percentage of Percentage of Generic Varietal Sparkling Generic Red Varietal Red technological technological White Wine Wine water water 60 20 20 0, 1 4 6 10 4 0, 04 0, 06 0, 04 20 20 0, 1 6 4 0, 06 0, 04 10 0, 2 20 0, 1 1, 86 2, 39 1, 30 1, 23

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES The highest percentage of water needed to dissolve oenological products in this study considering the different winemaking practices was 2, 4%

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES It was considered appropriate to include a tolerance percentage that takes into account the other Oenological Practices that might incorporate small amounts of water as part of the technological processes such as: emptying of hoses, pumps, pre-layering formation in the filtration process, traces of water that remain during washing of winepresses, concrete containers, stainless steel tanks, machinery and other practices carried out in the winery. The tolerence percentage for other oenological practices was estimated at 0, 4%.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES In relation with the previous statements, the RESOL-2019 -5 - APN-INV-MPYT established a maximum limit of 2. 8% of Technological Exogenous Water, coming from the dissolution of Oenological Products and other Oenological Practices. This value was validated at the Technical Advisory Comettee of INV, composed by Wineries Associations, Grapegrowers Organizations and Winemakers Associations.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES The water used for these purposes is called Technological Exogenous Water or Technological Water.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES This study has been carried out for local wines in Argentina and does not have any implications on imported wines.

STUDY ON THE REQUIREMENTS OF EXOGENOUS TECHNOLOGICAL WATER FOR THE DISSOLUTION OF ENOLOGICAL PRODUCTS AND WINEMAKING PRACTICES TECHNICAL SHEETS OENOLOGICAL PRODUCTS ORIGIN PROVIDER AGROVIN ESPAÑA VASON ITALIA AGROVIN ESPAÑA LAFFORT FRANCIA LINKS OF TECHNICAL SHEETS http: //www. agrovin. com/agrv/pdf/enologia/antioxidantes /es/ACIDO_ASCORBICO_es. pdf ÁCIDO ASCÓRBICO ÁCIDO CÍTRICO ÁCIDO LÁCTICO MARTÍN ENOLOGÍA VIALATTE FRANCIA VASON ITALIA AGROVIN ESPAÑA INSTITUTO ENOLÓGICO FRANCIA DE CHAMPAGNE AGROVIN ESPAÑA LAFFORT FRANCIA VASON ITALIA VINQUALIS ESPAÑA https: //www. vason. com/uploads/Media. Gallery. Articoli. Doc umenti/%C 3%81 cido%20 L-ascorbico%202_0%20 es. pdf http: //www. agrovin. com/agrv/pdf/enologia/productos_en ologicos/es/ACIDO_CITRICO_es. pdf https: //laffort. com/wpcontent/uploads/FP/FT_ES_Citric_Acid_Laffort. pdf http: //www. cavatap. com/userfiles/file/altres/10_040%20 S P%20 OENOCITRIL. pdf? php. My. Admin=5 ecf 1506 a 6 eb 371395 f 9 b 880 b 2 e 32705 https: //www. vason. com/uploads/Media. Gallery. Articoli. Doc umenti/%C 3%81 cido%20 Citrico%202_0%20 es. pdf https: //www. interempresas. net/Feria. Virtual/Catalogos_y_ documentos/45198/ACIDO_LACTICO_es. pdf https: //ioc. eu. com/wpcontent/uploads/documents/ioc/ft/FT%20 ACIDE%20 LACTI QUE%20 OENO%20(ES). pdf http: //www. agrovin. com/agrv/pdf/enologia/productos_en ologicos/es/ACIDO_MALICO_es. pdf https: //laffort. com/wpcontent/uploads/FP/FT_ES_Malic_Acid_Laffort. pdf ÁCIDO MÁLICO https: //www. vason. com/uploads/Media. Gallery. Articoli. Doc umenti/%C 3%81 cido%20 L-malico%202_0%20 es. pdf http: //www. vinqualis. com/files/productosweb/documento s/acidomalicoftvinqualis. pdf

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