II.1.1 Sorting

Definition:

Choice of healthy bunches and separation of green, deteriorated or rotted berries. If need be, classification of bunches according to their degree of maturity.

Objective:

Operation aiming to preserve for sale as such or for further processing only good quality fruit suited for the intended use.

Indispensable operation for quality products.

Prescription:

No particular prescription.

Recommendation of the OIV:

Admitted

II.1.3 Removing stems from either grape berries or crushed grapes

Definition:

Separation of berries from their stems, or more generally removal of stems from the harvested grapes before the start of fermentation.

Objective:

To reduce the loss of colour and alcohol from red wines and to render them lower in tannin and less astringent. Reduces the herbaceous character due to non-lignified stems.

Prescription:

No particular prescription.

Recommendation of the OIV:

Admitted.

II.1.4 Draining

Definition:

Operation consisting of leaving the juice of the crushed, harvested grapes to flow, before pressing.

Objective:

To obtain a must including little of the substances contained in the stalks, skins, seeds, etc.

Prescriptions:

There are two distinct draining techniques: static and dynamic:

• The first should be as rapid as possible,
• The second should avoid abrasion which produces musts with a high solids content.

Recommendation of OIV:

Admitted

II.1.5 Pressing

Definition:

Operation consisting of pressing the harvested grapes or the marc so as to extract the liquid part.

Objectives:

a)        To extract must either for the preparation of grape juice or for fermentation in the absence of grape solids (fermentation off skins).

To separate the press wine from the marc after fermentation in the presence of grape solids (fermentation on skins).

Prescriptions:

a)        Pressing should be undertaken as soon as possible after harvest for freshly harvested grapes, or after crushing for crushed grapes.

b)       Pressing should be slow and progressive and the equipment used should compress the marc without breaking or crushing tissues in the solid parts of the harvested grapes.

c)        Pressing should be performed with caution and not to excess

Recommendation of OIV:

Admitted

II.1.6 Maceration according to the traditional technique of fermentation on skins

Definition:

Process consisting, after crushing and possible de-stemming of the harvested grapes, of leaving the solid and liquids parts in contact for a more or less prolonged period of time.

Maceration and fermentation are accomplished simultaneously.

Objective:

Extraction of substances contained in the skin of grapes, notably polyphenolic and flavour substances, etc.

Prescriptions:

To achieve the objectives of the process more rapidly, various mechanical processes can be used : pumping over, irrigation of the cap, use of tanks with automatic irrigation, or of devices to re-circulate the wine through the marc.

Recommendation of OIV:

Admitted

II.1.7 Carbonic maceration

Definition:

Process in which whole grapes are placed for a few days in a closed tank whose atmosphere comprises carbon dioxide. This gas results either from an external source, or from the respiration of grapes and the fermentation of a part of the crushed berries, or from both.

Objective:

Production of red wine or rosé which is more supple, less acidic, fresher and with a better expression of varietal aromas.

Prescriptions:

a)        A device for venting the gas formed should be provided so that the internal pressure does not exceed atmospheric pressure.

b)       The grapes, once removed from the tank, are crushed and pressed, and the separated must is fermented in the absence of solid matter.

Recommendation of OIV:

Admitted

II.1.8 Maceration after heating the harvested grapes

Definition:

Process of heating whole, crushed or de-stemmed grapes, before the start of fermentation, to temperatures chosen according to the desired goal, and maintaining them at these temperatures for a certain period of time.

Objectives:

a)        More rapid and more complete extraction of colour and other substances contained in skins.

b)       Prevention of enzymatic processes.

Prescription:

a)        The must may ferment either in contact with or in the absence of solids.

b)       The process must not lead either to a concentration, or to a dilution. Consequently:

• Excess heating is to be avoided,
• Heating by injection of steam is forbidden.

Recommendation of OIV:

Admitted

II.1.9 Control of the sugar content of grapes

Definition:

An increase in the natural sugar content of grape berries by viticultural techniques.

Objective:

To achieve an optimal composition of the crop by moderating yield and controlling vigour.

Prescriptions:

The objective can be reached by a choice of different factors such as:

a)        Soil and climate,

b)       Varieties, clones and rootstocks,

c)        Optimum planting density and vineyard management,

and by the application of the following viticultural practices:

• Balanced loading of buds on the vine,
• Maintenance and moderate fertilisation of the soil,
• Performing the operations of the annual vegetative period of the vine at an opportune time, without excessive trimming,
• Supplementary irrigation in dry zones,
• Occasional thinning of bunches,
• Reasonable use of pesticides,
• Harvest at optimal maturity,
• Natural raisining on the vine, late harvesting.

Recommendation of OIV:

Admitted

II.1.10.2 Raisining by physical treatment

Definition:

Process consisting in prolonging the ripening of grapes in a climatic chamber regulated by dehydrated air which may be heated.

Objectives:

To complete grape ripening when climatic conditions are unfavorable and to obtain an enrichment of sugar and all elements aside from malic acid.

Prescriptions:

a)        The harvest must be done by hand and the grapes transported in small, perforated crates;

b)       The distribution of air within the climatic chamber must be as homogeneous as possible;

c)        The internal temperature of the berry should not exceed 30°C;

d)       The concentration cannot lead to a reduction of more than 20% of initial volume nor increase more than 2% of the initial potential alcoholic strength, with an exception being made for certain special wines;

Recommendation of the OIV:

Admitted

II.1.11 Treatment with ascorbic acid

Classification:

• Ascorbic acid: additive
• Erythorbic acid: additive

Definition:

Addition of ascorbic acid to grapes.

Objective:

Protect the aromatic substances of the grape, through the antioxidant properties of the product, against the influence of oxygen in the air.

Prescriptions:

a)        It is recommended to add ascorbic acid before the grape’s crushing,

b)       The dose used must not exceed 250 mg/kg,

c)        It is advisable to use ascorbic acid with sulfur dioxide.

d)       The ascorbic acid must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.1.12 Sulfiting

Classification:

• Sulphur dioxide additive
• Potassium hydrogen sulphite : additive
• Ammonium sulphite: additive
• Ammonium hydrogen sulphite: additive
• Potassium anhydrous sulphite: additive

Definition:

Addition of, solution of sulphur dioxide, or potassium hydrogen sulphite, potassium anhydrous sulphite, ammonium sulphite or ammonium hydrogen sulphite to grapes.

Objectives:

Obtain microbiological control of grapes by limiting and/or preventing the propagation of yeasts and bacteria and technologically undesirable microorganisms.

Implement an antioxidant.

Prescriptions:

a)        The addition of sulfur dioxide prior to alcoholic fermentation should be limited as much as possible because the combining with acetaldehyde will render the solution with no antiseptic or antioxidant effects in resulting wine.

b)       The total sulfur dioxide contents when marketed must at least comply with the limits set by Annex C of the Compendium of International Methods of Analysis of wine and musts.

c)        The products used must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.1.13 Use of enzymes to improve the grape maceration process, the extraction of juice and other grape compounds

Definition:

Addition to grapes of enzymatic preparations containing activities catalysing the degradation of structural macromolecules of the cell wall of the grape, such as cellulose, pectins with their side chains, hemicellulose, glycoproteins, and various protein fractions.

Enzyme activities involved in the maceration of grapes notably include polygalacturonases, pectin lyases, pectinmethylesterases, arabinanases, rhamnogalacturonases, cellulases and hemicellulases.

Objectives:

a)        To facilitate operations for obtaining musts such as draining and pressing.

b)       To facilitate racking operations.

c)        To facilitate the extraction of colouring matter and polyphenols.

d)       To facilitate the extraction of aromas and aromatic precursors from grape berry skin.

Prescription:

The enzymes must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.1.14 Prefermentative cold maceration for making white wines

Definition:

Procedure involving the cold maturation of white grapes, destemmed or crushed and whole clusters. The mixture is held at a temperature for a period of time adapted to the sought after objective prior to pressing and fermentation.

Objective

To promote the release of skin compounds, notably aroma precursors using a diffusional and enzymatic procedure in order to increase the aromatic and gustatory complexity of wine

Prescriptions

a)        Evaluate the health condition and maturity of grapes in order to determine the technique or diffusional, enzymatic or biochemical procedure sought after,

b)       Manage oxidative phenomena through appropriate means,

c)        Prevent a significant extraction of phenolic compounds from excessive sulphiting at too high of a temperature or for a too lengthy maceration period,

d)       Prevent microbial activity through appropriate hygiene and at an adapted controlled temperature,

e)       Determine length of maceration time based on grape characteristics and the sought after wine type.

Recommendation of the OIV

Admitted

II.1.15 Prefermentative cold maceration for making red wines

Definition :

Procedure involving the cold maturation of red grapes, destemmed and/or crushed whole clusters at a temperature for a period of time adapted to the sought after objective prior to onset of fermentation.

Objectives

Promote the release of skin compounds using a diffusional and enzymatic procedure in order to increase the aromatic and gustatory complexity of wine and to improve the colour characteristics.

Prescriptions

a)        Evaluate the health condition and maturity of grapes in order to determine the interest of the technique,

b)       Manage oxidative phenomena through adapted dispositions,

c)        Prevent microbial activity through appropriate hygiene and controlled temperature, and an adapted maceration time,

d)       Determine length of maceration based on grape characteristics and sought after wine type.

Recommendation of the OIV

Admitted

II.1.16 Maceration (general sheet)

Définition:

Process consisting of leaving the solid and liquid parts of harvested grapes in contact for a more or less extended period of time. Maceration takes place before, simultaneously with or after fermentation.

Objective

Dissolution of substances contained within grapes, notably phenolic compounds, aromas and their precursors.

Prescriptions

The objective may be achieved by:

a)        Maceration according to the traditional technique of fermentation on skins (II.1.6)

b)       Carbonic maceration (II.1.7)

c)        Maceration after heating the harvested grapes (II.1.8)

d)       Prefermentative cold maceration for making white wine (II.1.14)

e)       Prefermentative cold maceration for making red wine (II.1.15)

f)         Warm post-fermentation of red grapes, known as warm final maceration (II.2.3.9)

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

Recommendation of OIV

Refer to the practices and treatments indicated above

II.1.17 Treatment of crushed grapes with ultrasound to promote the extraction of their compounds

Définition :

Usage of ultrasound for a rapid extraction of grape compounds.

Objective :

To stimulate extraction of grape compounds during pre-fermentation maceration, after destemming and crushing, by using of ultrasound, with the following aims:

• To obtain a must with a higher concentration of phenolic compounds and other grape compounds
• To obtain wines with an adequate and stable phenolic composition, reducing the maceration time compared to a traditional process
• To limit the release of tannins present in the seeds (since maceration time is decreased), mainly when the treated grapes have a low phenolic maturation
• To accelerate the grape processing

Prescriptions :

a)        The treatment must be carried out on destemmed and crushed grapes in order to increase the performance of the treatment

b)       In order to avoid a temperature increase in the bulk of crushed grapes this treatment should be done with the bulk in movement

c)        To boost an efficient cavitation process, the solid/liquid proportion in the bulk of crushed grapes must be adequate.

Recommendation of OIV

Admitted

II.1.18 Treatment by discontinuous high pressure processes

Definition:

Process that consists in the reduction of indigenous organisms in grapes by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar).

Objective

a)        To reduce the microbial loads of indigenous microorganisms, especially yeasts,

b)       To reduce SO2 levels used in winemaking,

c)        To accelerate maceration in red winemaking.

Prescriptions

a)        The high hydrostatic pressure (HHP) technique relates to the use of pressure levels of higher than 150 MPa (1500 bar) during a discontinuous process.

b)       The elimination of yeasts in grapes and musts requires pressure levels of 200-400 MPa.

c)        The elimination of bacterial cells needs pressure levels of 500-600 MPa.

d)       The treatment time range is 2-10 minutes.

e)       If necessary, the increase in temperature may be controlled by supplementary refrigeration.

f)         The increase in temperature and the techniques used should not entail any alteration in the appearance, colour, flavour or taste of the wine.

Recommendation of OIV

Admitted