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)

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.

II.6.1 Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wines-based beverages

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 :

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

II.4.4 Continuous second fermentation in a closed tank

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 :

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 :

II.4.3.3 Storage in a closed tank

Definition :

Storage of the cuvee after tirage in a hermetically closed tank, during the period of secondary fermentation.

Objective :

To favour the secondary fermentation and also the contact of the wine with the deposit.

Prescriptions :

II.4.3.2 Tirage in a closed tank

Definition:

Operation that entails putting the cuvee, well blended with the tirage liqueur, into a pressure-resistant tank, with the addition of an inoculum of selected yeasts, and possibly of clarifying agents and activators of secondary alcoholic fermentation. All the outlets of the tank are then hermetically closed.

Objective :