Base wine
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.
Definitions common to all sparkling wines
4.1 Definitions common to all sparkling wines
Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol
II.3.5.18 Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol
Definition:
Process that consists of reducing the excess content of 4-ethylphenol and 4-ethylguaiacol in wine using a coupling of technologies combining nanofiltration and treatment with activated carbon deodoriser
Objective:
Management of dissolved gas in wine using membrane contactors
II.3.5.17 Management of dissolved gas in wine using membrane contractors
Definition:
Physical method for the management of dissolved gas concentrations in wine using membrane contactors (hydrophobic membranes) and gases applied in oenology.
Objective:
Dealcoholisation of wines
II.3.5.16 Dealcoholisation of wines
Definition:
Process to reduce part or almost all the ethanol content of wines.
Objective:
To obtain vitivinicultural products with a reduced or low alcohol content]
Prescription:
Treatment with silver chloride
II.3.5.15 Treatment with silver chloride
Definition:
Addition of silver chloride to wine
Objective:
To reduce odour defects due to hydrogen sulphide and some mercaptans.
Prescriptions
a) The dose used must not be over 1 g/hl
Treatment with Copper citrate
II.3.5.14 Treatment with copper citrate
Classification :
- Copper citrate : processing aid
Definition:
Addition of hydrated copper citrate alone or mixed with clarifying agents (for example bentonite)
Objective:
Correction of the alcohol content in wines
II.3.5.13 Correction of the alcohol content in wines
Definition:
Process to reduce excessive ethanol content in wine.
Objective:
To improve the taste balance of wine.
Prescription:
Usage of pieces of oak wood in winemaking
II.3.5.12.2 Usage of pieces of oak wood in winemaking
Definition:
Usage of pieces of oak wood in winemaking.
Objective:
To introduce the characteristics of certain oak wood constituents into wine.
Prescriptions:
Ageing in small capacity wooden containers
II.3.5.12.1 Ageing in small capacity wooden containers
Definition:
Ageing of wine in small capacity wooden casks during a set period of time, of a wine suited for an evolution through a natural process, in compliance with the usual practices of each viticulture region.
Objectives: