Contrary to previous reporting the EU has decided to allow the use of oak chips at a meeting on December 12. The decision was taken on a proposal from the Italians but quite a few French producers have been positive too. Some other wine technologies were also approved: wider use of ascorbic acid; a new type of protein to stabilise wine; limited use of active coal for red wine (previously only allowed for white); use of dimethyl-dicarbonate (?) (DMDC) to stabilise primarily sweet wines. More info on Vitisphere.com.
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