II.6.1.5 Water addition

Definition:

Water addition.

Objectives:

• preparing flavouring essences
• dissolving colours and sweeteners
• setting the final composition of the product.

Prescription:

II.6.1.4 Addition of alcohol

Definition:

Addition of one or more products  among the following ones:

• ethyl alcohol of vitivinicultural origin and ethyl alcohol of agricultural origin
• wine distillate

Objectives:

II.6.1.3 Flavouring

Definition:

Addition of flavouring and/or tasty ingredients.

Objectives:

To give the product particular organoleptic properties, including bitterness.

Prescription:

Flavouring is the use of:

II.6.1.2 Colour

Definition:

Addition of caramel or colouring admitted.

Objectives:

Giving to the product the specific desired colour.

Prescription:

Colour is the use of one or more colouring substances admitted in the food regulation of producing and customer countries. The colours can be divided in:

II.6.1.1 Sweetening

Definition:

Addition of sweeteners.

Objectives:

Balancing of taste properties of the product.

Prescription:

By sweetening, one intends the use of one or more of the following substances:

A)

II.6.1.0 General remarks

The practices defined in the International Code of oenological practices for wines, are applied to aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1 Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wines-based beverages

II.4.4.2 Continuous tirage under constant pressure in a closed tank

Definition :

An operation that consists of introducing to the beginning of the continuous system (under constant pressure and in a continuous manner) the biologically deoxygenated base wine, well blended with the tirage liqueur and with a culture of selected yeasts.

Objective :

II.4.4.1 Continuous secondary fermentation in a closed tank

Definition:

Process of secondary fermentation, in a system of several tanks, hermetically closed and connected to one another, in which the base wine is introduced in a continuous manner at the entry of the system.

Objective:

To produce sparkling wines in a continuous manner.

Prescriptions

II.4.4 Continuous second fermentation in a closed tank