Flavouring
II.6.1.3 Flavouring
Definition:
Addition of flavouring and/or tasty ingredients.
Objectives:
To give the product particular organoleptic properties, including bitterness.
Prescription:
Flavouring is the use of:
Colour
II.6.1.2 Colour
Definition:
Addition of caramel or colouring admitted.
Objectives:
Giving to the product the specific desired colour.
Prescription:
Colour is the use of one or more colouring substances admitted in the food regulation of producing and customer countries. The colours can be divided in:
Sweetening
II.6.1.1 Sweetening
Definition:
Addition of sweeteners.
Objectives:
Balancing of taste properties of the product.
Prescription:
By sweetening, one intends the use of one or more of the following substances:
A)
General Remarks
II.6.1.0 General remarks
The practices defined in the International Code of oenological practices for wines, are applied to aromatised wines, beverages based on vitivinicultural products and wine-based beverages.
Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wine-based beverages
II.6.1 Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wines-based beverages
Continuous tirage under constant pressure in a closed tank
II.4.4.2 Continuous tirage under constant pressure in a closed tank
Definition :
An operation that consists of introducing to the beginning of the continuous system (under constant pressure and in a continuous manner) the biologically deoxygenated base wine, well blended with the tirage liqueur and with a culture of selected yeasts.
Objective :
Continuous secondary fermentation in a closed tank
II.4.4.1 Continuous secondary fermentation in a closed tank
Definition:
Process of secondary fermentation, in a system of several tanks, hermetically closed and connected to one another, in which the base wine is introduced in a continuous manner at the entry of the system.
Objective:
To produce sparkling wines in a continuous manner.
Prescriptions
Continuous second fermentation in a closed tank
II.4.4 Continuous second fermentation in a closed tank
Isobaric bottling
II.4.3.5 Isobaric bottling
Definition:
Bottling of sparkling wine produced in a closed tank under isobaric conditions, with the possible addition of the dosage.
Objective :
To bottle the sparkling wine produced in a closed tank.
Prescriptions :
Clarification of sparkling wine
II.4.3.4 Clarification of sparkling wine
Definition:
Clarification of the sparkling wine by decanting and racking, centrifugation and filtering under isobaric conditions.
Objective :
To assure the clarity of the sparkling wine.
Prescriptions :