II.4.1.4 Dosage

Definition :

Liqueur that can be added to sparkling wine immediately before final closure of the bottle and which comprises wine, grape must or a blend of wine and grape must, to which is added:

II.4.1.3 Tirage liqueur

Definition :

Product added to the cuvee before tirage, comprising wine or a part of the cuvee, with addition either of sugar, must or concentrated must.

Prescriptions :

a)        This liqueur is prepared with sucrose (cane or beet sugar) or grape sugar.

II.4.1.2 Cuvee

Definition

Product destined for secondary fermentation, comprising:

II.4.1.1 Base wine

Definition:

Wine destined for the production of a sparkling wine.

Prescriptions :

a)        The oenological treatments and practices of this International Code of Oenological Practices are applicable by analogy, except for the addition of ascorbic acid, sorbic acid and metatartaric acid.

4.1 Definitions common to all sparkling wines

II.3.5.18 Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol

Definition:

Process that consists of reducing the excess content of 4-ethylphenol and 4-ethylguaiacol in wine using a coupling of technologies combining nanofiltration and treatment with activated carbon deodoriser

Objective:

II.3.5.17 Management of dissolved gas in wine using membrane contractors

Definition:

Physical method for the management of dissolved gas concentrations in wine using membrane contactors (hydrophobic membranes) and gases applied in oenology.

Objective:

II.3.5.15 Treatment with silver chloride

WITHDRAWN BY OIV-OENO 707-2022 

II.3.5.14 Treatment with copper citrate

Classification :

• Copper citrate : processing aid

Definition:

Addition of hydrated copper citrate alone or mixed with clarifying agents (for example bentonite)

Objective: