II.4.1.9 Secondary fermentation

Definition:

Alcoholic fermentation in hermetically closed containers.

Objective :

To produce sparkling wine by saturation under pressure with endogenous carbon dioxide.

Prescriptions :

This operation takes place:

II.4.1.8 Tirage

Classification :

• Active dry yeast : processing aid
• Ammonium chloride : processing aid
• Potassium alginate : processing aid
• Calcium alginate : processing aid

Definition:

II.4.1.7 Promoting secondary fermentation by the use of nutritive salts and of yeasts growth factors

Classification:

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 :

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 :

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