II.2.3.9 Warm post fermentation maceration of red grapes called warm final maceration

Definition:

Procedure involving the prolonging of fermentative maceration using a warm post-fermentation maceration.

Objectives

a)        Complete the release of skin compounds carried out by pre-fermentative and fermentative maceration.

II.2.3.8 Fermentation in small capacity wooden containers

Definition:

Carrying out alcoholic fermentation and, possibly, malolactic fermentation of wines in small capacity wooden containers.

Objectives:

II.2.3.6 Interruption of alcoholic fermentation by physical procedures

Definition :

Arresting the alcoholic fermentation.

Objective :

To obtain a product containing endogenous sugar.

Prescriptions :

II.2.3.4 Treatment with yeast ghosts

Classification :

• Yeast hulls: processing aid

Definition :

Addition to the must, to the fermenting must or to the wine of a preparation of yeast ghosts.

Objectives :

II.2.3.3 Treatment with thiamin

Classification:

• Thiamine hydrochloride: processing aid

Definition :

Addition of thiamin to must.

Objectives :

II.2.3.2 Fermentation activators

Classification:

II.2.3.1 Inoculation with yeasts

Definition :

Inoculation of a must, before or during its fermentation, with the help of a starter inoculum prepared either from indigenous yeasts or from selected yeasts.

Objectives :

II.2.3 Alcoholic fermentation

Definition:

Transformation of grape sugars into ethanol, carbon dioxide and secondary products.

Objective :

Production of wine.

Prescriptions :

a)        Fermentation can take place:

II.2.2.12 Use of Aspergillopepsin I to remove haze-forming proteins

Definition:

The addition to grape must of Aspergillopepsin I from Aspergillus spp. to remove haze-forming proteins.

Objectives:

To prevent protein haze in still white, rosé wines and sparkling wines.

Prescriptions:

II.2.2.11 Treatment of musts using adsorbent styrene-divinylbenzene beads

Definition:

Physical process of reduction or elimination of organoleptic deviations characterised as “earthy-musty” by the appropriate and controlled percolation of musts at a high flow rate through adsorbent styrene-divinylbenzene beads.

Objectives: