Índice estático
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Part 0
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Part I - Definitions
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Part II - Oenological Treatments and Practices
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1. Grapes
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Sorting
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Crushing
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Removing stems from either grape berries or crushed grapes
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Draining
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Pressing
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Maceration according to the traditional technique of fermentation on skins
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Carbonic maceration
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Maceration after heating the harvested grapes
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Control of the sugar content of grapes
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Control of the sugar content of the harvested grapes
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Natural Raisining
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Raisining by physical treatment
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Selecting sorting of grapes
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Cryoextraction
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Treatment with ascorbic acid
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Sulfiting
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Use of enzymes to improve the grape maceration process, the extraction of juice and other grape compounds
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Prefermentative cold maceration for making white wines
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Prefermentative cold maceration for making red wines
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Maceration (General sheet)
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Treatment of crushed grapes with ultrasound to promote the extraction of their compounds
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Treatment by discontinuous high pressure processes
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2. Musts
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Separative techniques used in the Treatments of musts and wines
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Application of membrane techniques
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Preparation of musts for either preservation or alcoholic fermentation
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Oxygenation
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Sulphiting
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Adjustment of acidity of must
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Acidification
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Chemical acidification
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Calcium sulfate
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Microbiological acidification
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Acidification by yeasts
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Acidification by electromembrane treatment -Bipolar membrane electrodialysis
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Acidification by cation exchanger treatment
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De-acidification
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Physical de-acidification
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Chemical de-acidification
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Microbiological de-acidification
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De-acidification by yeasts
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De-acidification by lactic acid bacteria
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De-acidification using an electromembrane process
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Treatment with potassium carbonate
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Use of enzymes for the clarification
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Settling
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Gelatin treatment
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Tannin addition
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Treatment with bentonites
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Treatment with carbon
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Treatment with silicon dioxide
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Filtration
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Filtration on a filter bed
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Partial dehydratation of musts
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Concentration of must by reverse osmosis
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partial evaporation under vacuum
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partial evaporation under atmospheric pressure
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concentration of must by cold
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Desulphiting
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Flotation
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Treatment with potassium caseinate
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Treatment with casein
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Fining using proteins of plant origin
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Use of enzymes for improving the filterability
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Use of enzymes for the release of flavouring substances
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Adsorbant Copolymer treatment PVI/PVP
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Treatment with D,L-Tartaric acid
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Fining using chitosan
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Fining using chitin-glucan
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Fining using yeast protein extracts
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Reduction of the sugar content in musts Fining using yeast protein extracts
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Reduction of the sugar content in musts through membrane coupling
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Treatment by discontinuous high pressure processes
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Treatment of grapes by pulsed electric fields - PEF
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Preservation of musts
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Treatment with sorbic acid
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Preservation with alcohol before or during fermentation
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Preservation by addition of carbon dioxide to must or carbonation of musts
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Pasteurisation
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Protection under inert atmosphere
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lysozyme treatment
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Treatment with ascorbic acid
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Treatment of must with Glutathione
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Treatment using inactivated yeasts with guaranteed glutathione levels
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Treatment by continuous high pressure processes
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Treatment of musts using adsorbent styrene-divinylbenzene beads
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Use of aspergillopepsin I to remove haze-forming proteins
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Alcoholic fermentation
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Inoculation with yeasts
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fermentation activators
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Treatment with thiamin
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Treatment with yeast ghosts
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Interruption of alcoholic fermentation by physical procedures
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Procedures to limit the formation of foam
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Fermentation in small capacity wooden containers
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Warm post fermentation maceration of red grapes called warm final maceration
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Maceration of raisined grapes or their pomace in wine
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3. Wines
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Separative techniques used in the Treatments of musts and wines
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Application of membrane techniques
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Adjustment of acidity of wine
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Acidification
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Chemical acidification
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Treatment with calcium sulphate -plastering
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Treatment with ion exchangers
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Acidification by electromembrane treatment - Bipolar membrane electrodialysis
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Acidification by cation exchanger treatment
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De-acidification
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Physical de-acidification
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Chemical de-acidification
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Microbiological de-acidification by lactic acid bacteria
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De-acidification using an electromembrane process
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Clarification of wine
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Fining
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Filtration
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Filtration by continuous deposition
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Sterilising filtration
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Racking
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Treatment with silicon dioxide
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Decanting - racking)
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Tannin addition
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Fining using proteins of plant origin
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Use of enzymes for improving filterability of wines
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Use of enzymes for the release of flavouring compounds from glycosylated precursors
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Use of enzymes for improving the solubilisation of yeast compounds
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Use of enzymes for the clarification of wines
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Fining using chitosan
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Fining using chitin-glucan
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Fining using yeast protein extracts
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Use of filter plates containing zeolites Y-faujasite to adsorb haloanisoles
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Physico-chemical stabilisation of wine
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Removal of iron
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Tartrate stabilisation by electrodialysis
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Tartrate stabilisation by treatment with cation exchangers
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Cold stabilisation treatment
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Treatment with bentonites
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Treatment with gum arabic
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Treatment with metatartaric acid
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Treatment with citric acid
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Treatment with iron-removing carbon
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Treatment with potassium ferrocyanide
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Treatment with calcium phytate
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Calcium tartrate treatment
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Treatment of wines with yeast mannoproteins
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Treatment with Cellulose gums - Carboxymethylcellulose
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Treatment with potassium polyaspartate
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Use of aspergillopepsin I to remove haze-forming proteins
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Protection and preservation of wine
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Topping up
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Biological stabilisation
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Pasteurisation
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Bulk pasteurisation
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Sulphiting
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Treatment with sorbic acid
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Treatment with oils
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Treatment with ascorbic acid
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Treatment with diethyl dicarbonate
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Treatment with polyvinylpolypyrrolidone - PVPP
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Treatment with polyamides
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Treatment of wines with urease
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lysozyme treatment
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Treatment with dimethyl dicarbonate - DMDC
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Adsorbant copolymer treatment - PVI/PVP
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Treatment with D,L-Tartaric acid
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Treatment using chitosan
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Treatment using chitin-glucan
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Treatment with glutathione
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Treatment of wines using inactivated yeasts with guaranteed glutathione levels
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Use of selective vegetal fibres
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Malolactic fermentation activators
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Treatment with fumaric acid to inhibit malolactic fermentation
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Preparation for packaging and packaging
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Fortification
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Aromatisation
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Blending and mixing or preparation of the cuvee
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Hot bottling
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Oxygenation
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Treatment with caramel
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Treatment with β-glucanases
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Treatment with copper sulphate
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Carbon treatment of slightly coloured wine
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In-bottle pasteurisation
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Partial dehydration of wines
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Wine concentration by freezing / cryoconcentration.
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Fermenting Must or Wines in contact with wood
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Ageing in small capacity wooden containers
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Usage of pieces of oak wood in winemaking
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Correction of the alcohol content in wines
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Treatment with Copper citrate
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Treatment with silver chloride
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Dealcoholisation of wines
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Management of dissolved gas in wine using membrane contactors
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Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol
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4. Special Wines: Sparkling Wines
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Definitions common to all sparkling wines
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Base wine
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Cuvee
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Tirage liqueur
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Dosage
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Blending and mixing
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Inoculation with yeasts
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Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors
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Tirage
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Secondary fermentation
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Transvasage
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Second fermentation in bottle
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Secondary fermentation in bottle
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Placing in stacks
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Placing on riddling racks
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Riddling
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Inverting the bottles
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Disgorging
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Bulk second fermentation in a closed tank
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Discontinuous secondary fermentation in a closed tank
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Tirage in a closed tank
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Storage in a closed tank
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Clarification of sparkling wine
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Isobaric bottling
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Continuous second fermentation in a closed tank
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Continuous secondary fermentation in a closed tank
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Continuous tirage under constant pressure in a closed tank
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6. Product Derived from Grapes, Grape Must or Wine
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Oenological specific practices for aromatised wines, beverages based on vitivinicultural products and wine-based beverages
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General Remarks
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Sweetening
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Colour
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Flavouring
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Addition of alcohol
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Water addition
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Chemical acidification
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Chemical deacidification
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Filtration
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Gum arabic treatment
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Charcoal treatment
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Partial dehydratation of wines
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Cryoconcentration
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Refermentation
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Mixing of white wines or musts with red wines or musts
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Carbon dioxide use
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Tartaric stabilization by cationic exchange
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Part III - Good Practices Guide
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Annexes