Commission Oenology

Adopted

Removing stems from either grape berries or crushed grapes

II.1.3 Removing stems from either grape berries or crushed grapes

Definition:

Separation of berries from their stems, or more generally removal of stems from the harvested grapes before the start of fermentation.

Objective:

To reduce the loss of colour and alcohol from red wines and to render them lower in tannin and less astringent. Reduces the herbaceous character due to non-lignified stems.

Crushing

II.1.2 Crushing

Definition:

Operation that consists of breaking the skin of berries and crushing them to liberate the must.

Objectives:

a)        To ensure good diffusion of the soluble elements of the marc into the must, in the case of wines produced according to traditional maceration.

Sorting

II.1.1 Sorting

Definition:

Choice of healthy bunches and separation of green, deteriorated or rotted berries. If need be, classification of bunches according to their degree of maturity.

Objective:

Operation aiming to preserve for sale as such or for further processing only good quality fruit suited for the intended use.

Indispensable operation for quality products.

Prevention or minimisation of contaminants

0.2 Prevention or minimisation of contaminants

Definition of contaminant:

Contaminant, in the context of a vitivinicultural product, means any substance not intentionally present in the product as a result of the production, processing, treatment, packing, packaging, transport or holding of such product, or as a result of environmental contamination, the presence of which has an impact on the safety and/or quality of the product.

 

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