II.1.9 Control of the sugar content of grapes

Definition:

An increase in the natural sugar content of grape berries by viticultural techniques.

Objective:

To achieve an optimal composition of the crop by moderating yield and controlling vigour.

Prescriptions:

The objective can be reached by a choice of different factors such as:

II.1.8 Maceration after heating the harvested grapes

Definition:

Process of heating whole, crushed or de-stemmed grapes, before the start of fermentation, to temperatures chosen according to the desired goal, and maintaining them at these temperatures for a certain period of time.

Objectives:

II.1.7 Carbonic maceration

Definition:

Process in which whole grapes are placed for a few days in a closed tank whose atmosphere comprises carbon dioxide. This gas results either from an external source, or from the respiration of grapes and the fermentation of a part of the crushed berries, or from both.

Objective:

II.1.6 Maceration according to the traditional technique of fermentation on skins

Definition:

Process consisting, after crushing and possible de-stemming of the harvested grapes, of leaving the solid and liquids parts in contact for a more or less prolonged period of time.

Maceration and fermentation are accomplished simultaneously.

Objective:

II.1.5 Pressing

Definition:

Operation consisting of pressing the harvested grapes or the marc so as to extract the liquid part.

Objectives:

a)        To extract must either for the preparation of grape juice or for fermentation in the absence of grape solids (fermentation off skins).

II.1.4 Draining

Definition:

Operation consisting of leaving the juice of the crushed, harvested grapes to flow, before pressing.

Objective:

To obtain a must including little of the substances contained in the stalks, skins, seeds, etc.

Prescriptions:

There are two distinct draining techniques: static and dynamic:

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.