III.4.1 Construction of tanks and ancillary equipment

4.1.1 General

III.4 Transportation

III.3.2 Definitions

3.2.1 Supplier

The company or companies from whose cellars the wine is to be collected for shipment.

III.3.1 General

Two types of alteration can occur in wine during the operations dealt with in this Guide; oxidation and contamination. The susceptibility of wine to alteration depends upon several factors including the type and characteristics of wine under consideration. These should be considered when transporting the wine.

III.3 Introduction

III.2 Scope

The Guide of Good Practices applies to the handling of wine (both table wine and quality wine) in bulk. It contains the minimum requirements to ensure acceptable cleanliness and freedom from any defect or contaminant which could adversely affect the characteristics or quality of the wine being carried, including its authenticity

II.6.1.16 Tartaric stabilization by cationic exchange

Definition:

Process during which the base wine flows through a column filled with polymeric resin reacting as undissolvable polyelectrolyte and whose cations can be exchanged with cations of the surrounding environment.

Objective:

Obtaining tartaric stability of aromatised wines, beverages based on vitivinicultural products and wine-based beverages:

II.6.1.15 Carbon dioxide use

Definition:

Addition of carbon dioxide.

Objectives:

a)        Protecting aromatised wines, beverages based on vitivinicultural products or wine-based beverages against oxidation by displacing oxygen

II.6.1.14 Mixing of white wines or musts with red wines or musts

Definition:

Mixing of white wines or musts with red wines or musts.

Objectives:

Adjusting the final colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages

Obtaining the desired colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.