II.2.3.10 Maceration of raisined grapes or their pomace in wine

Definition:

Procedure which involves the maceration in wine of raisined grapes or grapes affected by noble rot or their pomace following fermentation.

Objectives:

a)        To increase content of:

• sugar in wine,
• phenolic compounds in wine,
• aromatic compounds in wine.

Prescriptions:

a)        The length of maceration depends on the characteristics of the wine, the grape variety and the style of wine desired.

b)       Avoid excessive extraction of phenolic compounds brought on by a too lengthy maceration.

c)        The wine, raisined grapes and pomace obtained following fermentation must all be from the same vintage.

Recommendation of the OIV

Admitted