II.1.15 Prefermentative cold maceration for making red wines

Definition :

Procedure involving the cold maturation of red grapes, destemmed and/or crushed whole clusters at a temperature for a period of time adapted to the sought after objective prior to onset of fermentation.

Objectives

II.1.14 Prefermentative cold maceration for making white wines

Definition:

Procedure involving the cold maturation of white grapes, destemmed or crushed and whole clusters. The mixture is held at a temperature for a period of time adapted to the sought after objective prior to pressing and fermentation.

Objective

II.1.13 Use of enzymes to improve the grape maceration process, the extraction of juice and other grape compounds

Definition:

Addition to grapes of enzymatic preparations containing activities catalysing the degradation of structural macromolecules of the cell wall of the grape, such as cellulose, pectins with their side chains, hemicellulose, glycoproteins, and various protein fractions.

II.1.12 Sulfiting

Classification:

II.1.11 Treatment with ascorbic acid

Classification:

• Ascorbic acid: additive
• Erythorbic acid: additive

Definition:

Addition of ascorbic acid to grapes.

Objective:

II.1.10.2 Raisining by physical treatment

Definition:

Process consisting in prolonging the ripening of grapes in a climatic chamber regulated by dehydrated air which may be heated.

Objectives:

To complete grape ripening when climatic conditions are unfavorable and to obtain an enrichment of sugar and all elements aside from malic acid.