II.3.5.4 Hot bottling

Definition:

Bottling of wine heated prior to the immediate corking of the bottle.

Objectives:

a)        Biological stabilisation of the wine;

b)       Elimination of oxygen;

II.3.5.2 Aromatisation

Definition :

Addition to wine of artificial or natural aromatic substances.

Objective :

To improve aromatic characters of wine or to confer such characters to wines that are devoid of them.

Prescriptions :

The objectives are achieved by addition:

II.3.5.1 Fortification

Definition :

Addition to wines of wine spirit, rectified alcohol of viticultural origin or rectified food alcohol.

Objectives :

a)        Increase the actual alcohol content of the wine,

II.3.5 Preparation for packaging and packaging

II.3.4.23 Treatment with fumaric acid to inhibit malolactic fermentation

Classification:

• Fumaric acid : Additive

Definition:

Addition of fumaric acid to wine.

Objective: