Índice estático
Part 0
Part I - Definitions
Part II - Oenological Treatments and Practices
1. Grapes
Sorting
Crushing
Removing stems from either grape berries or crushed grapes
Draining
Pressing
Maceration according to the traditional technique of fermentation on skins
Carbonic maceration
Maceration after heating the harvested grapes
Control of the sugar content of grapes
Control of the sugar content of the harvested grapes
Natural Raisining
Raisining by physical treatment
Selecting sorting of grapes
Cryoextraction
Treatment with ascorbic acid
Sulfiting
Use of enzymes to improve the grape maceration process, the extraction of juice and other grape compounds
Prefermentative cold maceration for making white wines
Prefermentative cold maceration for making red wines
Maceration (General sheet)
Treatment of crushed grapes with ultrasound to promote the extraction of their compounds
Treatment by discontinuous high pressure processes
2. Musts
Separative techniques used in the Treatments of musts and wines
Application of membrane techniques
Preparation of musts for either preservation or alcoholic fermentation
Oxygenation
Sulphiting
Adjustment of acidity of must
Acidification
Chemical acidification
Calcium sulfate
Microbiological acidification
Acidification by yeasts
Acidification by electromembrane treatment -Bipolar membrane electrodialysis
Acidification by cation exchanger treatment
De-acidification
Physical de-acidification
Chemical de-acidification
Microbiological de-acidification
De-acidification by yeasts
De-acidification by lactic acid bacteria
De-acidification using an electromembrane process
Treatment with potassium carbonate
Use of enzymes for the clarification
Settling
Gelatin treatment
Tannin addition
Treatment with bentonites
Treatment with carbon
Treatment with silicon dioxide
Filtration
Filtration on a filter bed
Partial dehydratation of musts
Concentration of must by reverse osmosis
partial evaporation under vacuum
partial evaporation under atmospheric pressure
concentration of must by cold
Desulphiting
Flotation
Treatment with potassium caseinate
Treatment with casein
Fining using proteins of plant origin
Use of enzymes for improving the filterability
Use of enzymes for the release of flavouring substances
Adsorbant Copolymer treatment PVI/PVP
Treatment with D,L-Tartaric acid
Fining using chitosan
Fining using chitin-glucan
Fining using yeast protein extracts
Reduction of the sugar content in musts Fining using yeast protein extracts
Reduction of the sugar content in musts through membrane coupling
Treatment by discontinuous high pressure processes
Treatment of grapes by pulsed electric fields - PEF
Preservation of musts
Treatment with sorbic acid
Preservation with alcohol before or during fermentation
Preservation by addition of carbon dioxide to must or carbonation of musts
Pasteurisation
Protection under inert atmosphere
lysozyme treatment
Treatment with ascorbic acid
Treatment of must with Glutathione
Treatment using inactivated yeasts with guaranteed glutathione levels
Treatment by continuous high pressure processes
Treatment of musts using adsorbent styrene-divinylbenzene beads
Use of aspergillopepsin I to remove haze-forming proteins
Alcoholic fermentation
Inoculation with yeasts
fermentation activators
Treatment with thiamin
Treatment with yeast ghosts
Interruption of alcoholic fermentation by physical procedures
Procedures to limit the formation of foam
Fermentation in small capacity wooden containers
Warm post fermentation maceration of red grapes called warm final maceration
Maceration of raisined grapes or their pomace in wine
3. Wines
Separative techniques used in the Treatments of musts and wines
Application of membrane techniques
Adjustment of acidity of wine
Acidification
Chemical acidification
Treatment with calcium sulphate -plastering
Treatment with ion exchangers
Acidification by electromembrane treatment - Bipolar membrane electrodialysis
Acidification by cation exchanger treatment
De-acidification
Physical de-acidification
Chemical de-acidification
Microbiological de-acidification by lactic acid bacteria
De-acidification using an electromembrane process
Clarification of wine
Fining
Filtration
Filtration by continuous deposition
Sterilising filtration
Racking
Treatment with silicon dioxide
Decanting - racking)
Tannin addition
Fining using proteins of plant origin
Use of enzymes for improving filterability of wines
Use of enzymes for the release of flavouring compounds from glycosylated precursors
Use of enzymes for improving the solubilisation of yeast compounds
Use of enzymes for the clarification of wines
Fining using chitosan
Fining using chitin-glucan
Fining using yeast protein extracts
Use of filter plates containing zeolites Y-faujasite to adsorb haloanisoles
Physico-chemical stabilisation of wine
Removal of iron
Tartrate stabilisation by electrodialysis
Tartrate stabilisation by treatment with cation exchangers
Cold stabilisation treatment
Treatment with bentonites
Treatment with gum arabic
Treatment with metatartaric acid
Treatment with citric acid
Treatment with iron-removing carbon
Treatment with potassium ferrocyanide
Treatment with calcium phytate
Calcium tartrate treatment
Treatment of wines with yeast mannoproteins
Treatment with Cellulose gums - Carboxymethylcellulose
Treatment with potassium polyaspartate
Use of aspergillopepsin I to remove haze-forming proteins
Protection and preservation of wine
Topping up
Biological stabilisation
Pasteurisation
Bulk pasteurisation
Sulphiting
Treatment with sorbic acid
Treatment with oils
Treatment with ascorbic acid
Treatment with diethyl dicarbonate
Treatment with polyvinylpolypyrrolidone - PVPP
Treatment with polyamides
Treatment of wines with urease
lysozyme treatment
Treatment with dimethyl dicarbonate - DMDC
Adsorbant copolymer treatment - PVI/PVP
Treatment with D,L-Tartaric acid
Treatment using chitosan
Treatment using chitin-glucan
Treatment with glutathione
Treatment of wines using inactivated yeasts with guaranteed glutathione levels
Use of selective vegetal fibres
Malolactic fermentation activators
Treatment with fumaric acid to inhibit malolactic fermentation
Preparation for packaging and packaging
Fortification
Aromatisation
Blending and mixing or preparation of the cuvee
Hot bottling
Oxygenation
Treatment with caramel
Treatment with β-glucanases
Treatment with copper sulphate
Carbon treatment of slightly coloured wine
In-bottle pasteurisation
Partial dehydration of wines
Wine concentration by freezing / cryoconcentration.
Fermenting Must or Wines in contact with wood
Ageing in small capacity wooden containers
Usage of pieces of oak wood in winemaking
Correction of the alcohol content in wines
Treatment with Copper citrate
Treatment with silver chloride
Dealcoholisation of wines
Management of dissolved gas in wine using membrane contactors
Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol
4. Special Wines: Sparkling Wines
Definitions common to all sparkling wines
Base wine
Cuvee
Tirage liqueur
Dosage
Blending and mixing
Inoculation with yeasts
Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors
Tirage
Secondary fermentation
Transvasage
Second fermentation in bottle
Secondary fermentation in bottle
Placing in stacks
Placing on riddling racks
Riddling
Inverting the bottles
Disgorging
Bulk second fermentation in a closed tank
Discontinuous secondary fermentation in a closed tank
Tirage in a closed tank
Storage in a closed tank
Clarification of sparkling wine
Isobaric bottling
Continuous second fermentation in a closed tank
Continuous secondary fermentation in a closed tank
Continuous tirage under constant pressure in a closed tank
6. Product Derived from Grapes, Grape Must or Wine
Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wine-based beverages
General Remarks
Sweetening
Colour
Flavouring
Addition of alcohol
Water addition
Chemical acidification
Chemical deacidification
Filtration
Gum arabic treatment
Charcoal treatment
Partial dehydratation of wines
Cryoconcentration
Refermentation
Mixing of white wines or musts with red wines or musts
Carbon dioxide use
Tartaric stabilization by cationic exchange
Part III - Good Practices Guide
Annexes