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).

II.1.4 Draining

Definition:

Operation consisting of leaving the juice of the crushed, harvested grapes to flow, before pressing.

Objective:

To obtain a must including little of the substances contained in the stalks, skins, seeds, etc.

Prescriptions:

There are two distinct draining techniques: static and dynamic:

II.1.3 Removing stems from either grape berries or crushed grapes

Definition:

Separation of berries from their stems, or more generally removal of stems from the harvested grapes before the start of fermentation.

Objective:

To reduce the loss of colour and alcohol from red wines and to render them lower in tannin and less astringent. Reduces the herbaceous character due to non-lignified stems.

II.1.1 Sorting

Definition:

Choice of healthy bunches and separation of green, deteriorated or rotted berries. If need be, classification of bunches according to their degree of maturity.

Objective:

Operation aiming to preserve for sale as such or for further processing only good quality fruit suited for the intended use.

Indispensable operation for quality products.

0.2 Prevention or minimisation of contaminants

Definition of contaminant:

Contaminant, in the context of a vitivinicultural product, means any substance not intentionally present in the product as a result of the production, processing, treatment, packing, packaging, transport or holding of such product, or as a result of environmental contamination, the presence of which has an impact on the safety and/or quality of the product.

OIV-MA-F1-13 Specific methods for the analysis of grape sugar- Folin-Ciocalteu Index

Type IV method

1. Definition

The Folin-Ciocalteu Index is (IFC) the result obtained from the application of the method described below.

This method applies to rectified concentrated must (RCM).