Fermenting Must or Wines in contact with wood
II.3.5.12 Fermenting must or wines in contact with wood
Definition:
Allow fermenting must or wine to come into contact with wood.
Objective:
Put fermenting must or wine in contact with wood to achieve physical and chemical changes.
Prescriptions:
Wine concentration by freezing / cryoconcentration.
II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration
Definition:
Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.
Objective:
See the sheet II.3.5.11 “Partial dehydration of wines”.
Prescription:
Partial dehydration of wines
II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration
Definition:
Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.
Objective:
See the sheet II.3.5.11 “Partial dehydration of wines”.
Prescription:
In-bottle pasteurisation
II.3.5.10 In-bottle pasteurisation
Definition :
Heating wine in bottles to a temperature and for a duration sufficient to prevent subsequent activity of microorganisms in the bottle.
Objective :
See 3.4.3
Prescriptions :
a) Pasteurisation can be performed :
Carbon treatment of slightly coloured wine
II.3.5.9 Carbon treatment of slightly coloured wine
Classification :
- Oenological carbon : processing aid
Definition :
Addition of carbon to wine.
Objectives :
Correction of the colour:
Treatment with copper sulphate
II.3.5.8 Treatment with copper sulphate
Classification :
- Copper sulphate, pentahydrate : processing aid
Definition :
Addition of copper sulphate pentahydrate (CuSO4 5H2O) to wine
Objective :
Treatment with β-glucanases
II.3.5.7 Treatment with β-glucanases
Classification:
- Beta-glucanase (β1-3, β1-6)β: processing aid
Definition :
Addition to wine of an enzyme preparation containing activities catalysing the degradation of beta-glucans produced in the grape berry by the fungus Botrytis cinerea (noble rot, grey rot).
Treatment with caramel
II.3.5.6 Treatment with caramel
Definition :
Addition of caramel to wine.
Objectives :
a) To colour the wine.
b) To modify the taste of the wine.
Oxygenation
II.3.5.5 Oxygenation
Classification:
- Oxygen : processing aid
Definition:
Addition of oxygen or air to wine
Objectives:
Hot bottling
II.3.5.4 Hot bottling
Definition:
Bottling of wine heated prior to the immediate corking of the bottle.
Objectives:
a) Biological stabilisation of the wine;
b) Elimination of oxygen;