I.6.3 Grape juice

Grape must which has undergone authorised practices and treatments, ready to be used, unfermented, in the diet, to the exclusion of all oenological usage.

I.6.2 Grape sugar

Grape sugar is the syrupy, milky white or slightly yellowish product, of neutral flavour, obtained exclusively from grape must and that corresponds to the analytical prescriptions of the International Oenological Codex.

I.6.1 Wines for distillation

Wines for distillation are dry wines fortified exclusively with wine spirit, having a minimum alcohol content of 18% vol. and a maximum of 24% vol., not included in the preceding categories and destined exclusively for distillation.

I.5.1 Mistelles

Mistelles are products produced from unfermented fresh grapes or grape musts (1% vol. actual alcohol is tolerated) and rendered non-fermentable by addition of wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin. Mistelles are categorised as:

I.4.8 Wine with an alcohol content modified by dealcoholization

Wine with an alcohol content modified by dealcoholisation is a beverage:

I.4.7 Icewine- Eiswein

Definition:

Wine made exclusively from the fermentation of fresh grapes having undergone cryoselection in the vineyard without recourse to physical procedures (see point d sheet Managing sugar contents in the wine harvest). The grapes used for the production of ice wine must be frozen during the harvest and be pressed in this state.

Prescriptions:

I.4.6 Sweet wines with residual sugar derived from grapes

Sweet wine with residual sugar derived from grapes is a wine with a content of fermentation residual sugars, glucose plus fructose, above or equal to 45g/l, and resulting exclusively from partial alcoholic fermentation of grapes or grape must for which the sugar content was obtained naturally, during the grape maturation, or may be obtained in accordance with provisions in 1.10 "Mastering sugar content from the harvest",

I.4.5 Carbonated wines

Special wines produced from wines treated according to techniques accepted by OIV, showing physical characteristics analogous to those of sparkling wines, but whose carbon dioxide is partially or totally of exogenous origin.

I.4.4 Sparkling wines

Special wines produced from grapes, musts or wines processed according to techniques accepted by OIV, characterised on uncorking by the production of a more or less persistent effervescence resulting from the release of carbon dioxide of exclusively endogenous origin. The excess pressure of this gas in the bottle is at least 3.5 bars at 20°C. Nevertheless, for bottles of a capacity less than 0.25 l, the minimum excess pressure is 3 bars at 20°C.