GENERAL
III.3.1 General
Two types of alteration can occur in wine during the operations dealt with in this Guide; oxidation and contamination. The susceptibility of wine to alteration depends upon several factors including the type and characteristics of wine under consideration. These should be considered when transporting the wine.
INTRODUCTION
III.3 Introduction
SCOPE
III.2 Scope
The Guide of Good Practices applies to the handling of wine (both table wine and quality wine) in bulk. It contains the minimum requirements to ensure acceptable cleanliness and freedom from any defect or contaminant which could adversely affect the characteristics or quality of the wine being carried, including its authenticity
USE OF THE GUIDE
III.1 Use of the guide
This Guide of Good Practices has been developed by the International Wine Office (OIV) and adopted by its members States during its 80th General Assembly, the 23rd of June 2000[1].
Tartaric stabilization by cationic exchange
II.6.1.16 Tartaric stabilization by cationic exchange
Definition:
Process during which the base wine flows through a column filled with polymeric resin reacting as undissolvable polyelectrolyte and whose cations can be exchanged with cations of the surrounding environment.
Objective:
Obtaining tartaric stability of aromatised wines, beverages based on vitivinicultural products and wine-based beverages:
Carbon dioxide use
II.6.1.15 Carbon dioxide use
Definition:
Addition of carbon dioxide.
Objectives:
a) Protecting aromatised wines, beverages based on vitivinicultural products or wine-based beverages against oxidation by displacing oxygen
Mixing of white wines or musts with red wines or musts
II.6.1.14 Mixing of white wines or musts with red wines or musts
Definition:
Mixing of white wines or musts with red wines or musts.
Objectives:
Adjusting the final colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages
Obtaining the desired colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.
Refermentation
II.6.1.13 Refermentation
Definition:
Addition of fermentable sugars and monitoring of fermentation by means of selected yeasts.
Objective:
Increasing the alcoholic strength and causing capture of foam.
Prescription:
Cryoconcentration
II.6.1.12 Cryoconcentration
Definition:
A method of concentrating base wines by means of freezing and physical removal of ice thus formed.
Objectives:
Increasing the volumetric alcoholic strength and the structure of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.
Prescription:
Partial dehydratation of wines
II.6.1.11 Partial dehydratation of wines
Definition:
Wine concentration by water removal.
Objectives:
Increasing the alcoholic strength and the structure of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.
Prescription: