Tirage
II.4.1.8 Tirage
Classification :
- Active dry yeast : processing aid
- Ammonium chloride : processing aid
- Potassium alginate : processing aid
- Calcium alginate : processing aid
Definition:
Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors
II.4.1.7 Promoting secondary fermentation by the use of nutritive salts and of yeasts growth factors
Classification:
Inoculation with yeasts
II.4.1.6 Inoculation with yeasts
Definition :
Inoculation of the cuvee, with added tirage liqueur, by a selected yeast culture.
Objective :
To initiate alcoholic fermentation with a view to obtaining effervescence
Prescriptions :
Blending and mixing
II.4.1.5 Blending and mixing
Definition :
Operation that consists of blending :
- Musts or wines coming from various varieties and/or various regions;
- Base wines coming from different years of harvest.
Objective :
Dosage
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:
Tirage liqueur
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.
Cuvee
II.4.1.2 Cuvee
Definition
Product destined for secondary fermentation, comprising:
Base wine
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.
Definitions common to all sparkling wines
4.1 Definitions common to all sparkling wines
Treatment of wines using a membrane technology coupled with adsorption on deodorant activated carbon or adsorbent styrene divinylbenzene beads to reduce volatile phenols
II.3.5.18 Treatment of wines using a membrane technology coupled with adsorption on deodorant activated carbon or adsorbent styrene-divinylbenzene beads to reduce volatile phenols
Definition:
Process that consists of reducing the excess content of volatiles phenols in wine using a combination of membrane filtration and treatment of the permeate with deodorant activated carbon or adsorbent styrene-divinylbenzene beads.