Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wine-based beverages
II.6.1 Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wines-based beverages
Continuous tirage under constant pressure in a closed tank
II.4.4.2 Continuous tirage under constant pressure in a closed tank
Definition :
An operation that consists of introducing to the beginning of the continuous system (under constant pressure and in a continuous manner) the biologically deoxygenated base wine, well blended with the tirage liqueur and with a culture of selected yeasts.
Objective :
Continuous secondary fermentation in a closed tank
II.4.4.1 Continuous secondary fermentation in a closed tank
Definition:
Process of secondary fermentation, in a system of several tanks, hermetically closed and connected to one another, in which the base wine is introduced in a continuous manner at the entry of the system.
Objective:
To produce sparkling wines in a continuous manner.
Prescriptions
Continuous second fermentation in a closed tank
II.4.4 Continuous second fermentation in a closed tank
Isobaric bottling
II.4.3.5 Isobaric bottling
Definition:
Bottling of sparkling wine produced in a closed tank under isobaric conditions, with the possible addition of the dosage.
Objective :
To bottle the sparkling wine produced in a closed tank.
Prescriptions :
Clarification of sparkling wine
II.4.3.4 Clarification of sparkling wine
Definition:
Clarification of the sparkling wine by decanting and racking, centrifugation and filtering under isobaric conditions.
Objective :
To assure the clarity of the sparkling wine.
Prescriptions :
Storage in a closed tank
II.4.3.3 Storage in a closed tank
Definition :
Storage of the cuvee after tirage in a hermetically closed tank, during the period of secondary fermentation.
Objective :
To favour the secondary fermentation and also the contact of the wine with the deposit.
Prescriptions :
Tirage in a closed tank
II.4.3.2 Tirage in a closed tank
Definition:
Operation that entails putting the cuvee, well blended with the tirage liqueur, into a pressure-resistant tank, with the addition of an inoculum of selected yeasts, and possibly of clarifying agents and activators of secondary alcoholic fermentation. All the outlets of the tank are then hermetically closed.
Objective :
Discontinuous secondary fermentation in a closed tank
II.4.3.1 Discontinuous secondary fermentation in a closed tank
Definition :
Secondary fermentation procedure in hermetically closed tanks.
Objective :
To produce sparkling wines in tanks in a discontinuous manner.
Prescriptions :
This process comprises the following operations :