II.1.10.2 Raisining by physical treatment

Definition:

Process consisting in prolonging the ripening of grapes in a climatic chamber regulated by dehydrated air which may be heated.

Objectives:

To complete grape ripening when climatic conditions are unfavorable and to obtain an enrichment of sugar and all elements aside from malic acid.

II.1.9 Control of the sugar content of grapes

Definition:

An increase in the natural sugar content of grape berries by viticultural techniques.

Objective:

To achieve an optimal composition of the crop by moderating yield and controlling vigour.

Prescriptions:

The objective can be reached by a choice of different factors such as:

II.1.8 Maceration after heating the harvested grapes

Definition:

Process of heating whole, crushed or de-stemmed grapes, before the start of fermentation, to temperatures chosen according to the desired goal, and maintaining them at these temperatures for a certain period of time.

Objectives:

II.1.7 Carbonic maceration

Definition:

Process in which whole grapes are placed for a few days in a closed tank whose atmosphere comprises carbon dioxide. This gas results either from an external source, or from the respiration of grapes and the fermentation of a part of the crushed berries, or from both.

Objective:

II.1.6 Maceration according to the traditional technique of fermentation on skins

Definition:

Process consisting, after crushing and possible de-stemming of the harvested grapes, of leaving the solid and liquids parts in contact for a more or less prolonged period of time.

Maceration and fermentation are accomplished simultaneously.

Objective:

II.1.5 Pressing

Definition:

Operation consisting of pressing the harvested grapes or the marc so as to extract the liquid part.

Objectives:

a)        To extract must either for the preparation of grape juice or for fermentation in the absence of grape solids (fermentation off skins).