White wine with maceration
I.4.9 White wine with maceration
Definition:
White wine derived from alcoholic fermentation of a must with prolonged contact with grape pomace[1], including skins, pulp, seeds and eventually stems.
Prescriptions:
Wine with an alcohol content modified by dealcoholisation
I.4.8 Wine with an alcohol content modified by dealcoholization
Wine with an alcohol content modified by dealcoholisation is a beverage:
Icewine - eiswein
I.4.7 Icewine- Eiswein
Definition:
Wine made exclusively from the fermentation of fresh grapes having undergone cryoselection in the vineyard without recourse to physical procedures (see point d sheet Managing sugar contents in the wine harvest). The grapes used for the production of ice wine must be frozen during the harvest and be pressed in this state.
Prescriptions:
Sweet wines with residual sugar derived from grapes
I.4.6 Sweet wines with residual sugar derived from grapes
Sweet wine with residual sugar derived from grapes is a wine with a content of fermentation residual sugars, glucose plus fructose, above or equal to 45g/l, and resulting exclusively from partial alcoholic fermentation of grapes or grape must for which the sugar content was obtained naturally, during the grape maturation, or may be obtained in accordance with provisions in 1.10 "Mastering sugar content from the harvest",
Carbonated wines
I.4.5 Carbonated wines
Special wines produced from wines treated according to techniques accepted by OIV, showing physical characteristics analogous to those of sparkling wines, but whose carbon dioxide is partially or totally of exogenous origin.
Sparkling wines
I.4.4 Sparkling wines
Special wines produced from grapes, musts or wines processed according to techniques accepted by OIV, characterised on uncorking by the production of a more or less persistent effervescence resulting from the release of carbon dioxide of exclusively endogenous origin. The excess pressure of this gas in the bottle is at least 3.5 bars at 20°C. Nevertheless, for bottles of a capacity less than 0.25 l, the minimum excess pressure is 3 bars at 20°C.
Liqueur wine
I.4.3 Liqueur wine[1]
Liqueur wine is a product with acquired alcoholic strength above or equal to 15% and below or equal to 22%. A state can however, for its domestic market, apply a maximum acquired alcoholic strength of above 22% whilst remaining below or equal to 24%.
Flor or film wines
I.4.2 Flor or film wines
Wines whose principal characteristic is to be subjected to a period of biological ageing in contact with air by the development of a film of typical yeasts on the free surface of the wine, after complete alcoholic fermentation of the must. Wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin may be added to the wine, in which case the actual alcohol content of the finished product must be equal to or greater than 15% vol.
Basic definition
I.4.1 Basic définition
Special wines are wines coming from fresh grapes, from musts or wines which have undergone certain treatments during or after their production and whose characteristics come not only from the grape itself, but also from the production technique used.
Special wines include[1]:
Complementary definitions relating to carbon dioxide content
I.3.3 Complementary definitions relating to carbon dioxide content
The wine is said to be :