Commission Economy and Law

Adopted

Flor or film wines

I.4.2 Flor or film wines

Wines whose principal characteristic is to be subjected to a period of biological ageing in contact with air by the development of a film of typical yeasts on the free surface of the wine, after complete alcoholic fermentation of the must. Wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin may be added to the wine, in which case the actual alcohol content of the finished product must be equal to or greater than 15% vol.

Basic definition

I.4.1 Basic définition

Special wines are wines coming from fresh grapes, from musts or wines which have undergone certain treatments during or after their production and whose characteristics come not only from the grape itself, but also from the production technique used.

Special wines include[1]:

Basic definition

I.3.1 Basic definition

Wine is the beverage resulting exclusively from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must. Its actual alcohol content shall not be less than 8.5% vol.

Caramelised grape must

I.2.4 Caramalised grape must

Non-fermented product, obtained by the partial dehydration by direct heat of grape must or of grape must preserved according to procedures accepted by OIV, such that its density at 20°C is not less than 1.3 g/ml.

Preserved grape must

I.2.2 Preserved grape must

Fresh grape must whose alcoholic fermentation has been prevented by one of the following oenological procedures: sulphiting (*)[1] or addition of carbon dioxide (carbonation of the must (*))[2] or by sorbic acid (*, not accepted ).

Grape must

I.2.1 Grape must

Liquid product obtained from fresh grapes, whether spontaneously or by physical processes such as: crushing(*)[1], removing stems from grape berries or crushed grapes (*)[2], draining(*)

Dried grapes

I.1.2 Dried grapes

Ripe fruit of the vine brought, once separated from the plant and using treatments and authorised processes, to a state of dehydration or desiccation such that it can neither be crushed by normal winery procedures, nor undergo spontaneous fermentation; destined, by its characteristics, to food use to the exclusion of use for the production of wine and grape juice, and produced from special vine varieties or vine varieties cultivated for this purpose.

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