4.1 Definitions common to all sparkling wines

II.4.1.1 Base wine

Definition:

Wine destined for the production of a sparkling wine.

Prescriptions :

a)        The oenological treatments and practices of this International Code of Oenological Practices are applicable by analogy, except for the addition of ascorbic acid, sorbic acid and metatartaric acid.

b)       Base wines destined for secondary fermentation shall be clarified by the usual processes, taking care to avoid all oxidation,

c)        The volatile acidity of the base wine must always be low,

d)       The sulphur dioxide content of the base wine must be low,

e)       For the continuous method :

Just before secondary fermentation, the base wine, with no added sugar, is submitted to a biological de-oxygenation by addition of a selected yeast culture and leaving protected from oxygen for 24 to 48 hours.

f)         The base wine must comply with the definition of wine in the present International Code of Oenological Practices.

II.4.1.2 Cuvee

Definition

Product destined for secondary fermentation, comprising:

• Base wine, or
• Must, or
• Mixtures or blends of:
  • Base wine, or
  • Base wine and of musts, of concentrated musts, of grape sugar and of partially fermented must, or
  • Musts, of concentrated musts, of grape sugar and of partially fermented must.

Prescriptions:

a)        Products used for the cuvee must comply with the definitions of the present International Code of Oenological Practices;

b)       See also : II.4.1.1 Base wine, Prescriptions a), b), c) and d).

II.4.1.3 Tirage liqueur

Definition :

Product added to the cuvee before tirage, comprising wine or a part of the cuvee, with addition either of sugar, must or concentrated must.

Prescriptions :

a)        This liqueur is prepared with sucrose (cane or beet sugar) or grape sugar.

b)       The sugars shall comply with the prescriptions of the International Oenological Codex.

II.4.1.4 Dosage

Definition :

Liqueur that can be added to sparkling wine immediately before final closure of the bottle and which comprises wine, grape must or a blend of wine and grape must, to which is added:

• Sugar,
• Possibly wine spirit,
• Possibly various additives.

a)        Either in bottles at filling, or

b)       In the closed tank after the fermentation and before bottling.

Objective :

To obtain certain sensory characteristics and the various types of sparkling wine.

Prescriptions :

a)        The sugar employed is sucrose (cane or beet sugar) or grape sugar,

b)       The addition of the dosage shall not increase by more than 0.5% vol. the actual alcohol content of the sparkling wine,

c)        The additives that may be added to the dosage are the following : sulphur dioxide, ascorbic acid, metatartaric acid, sorbic acid, citric acid,

d)       The amount of the additives mentioned under c) in the liqueur should be planned in such a way that their levels in the sparkling wine produced comply with the limits fixed whether in Annex C of the Recueil of International Methods of Analysis for Wines and Musts, or in the corresponding sections of the present International Code of Oenological Practices,

e)       The sugars under a) and the additives under c) shall comply with the prescriptions of the International Oenological Codex.

II.4.1.5 Blending and mixing

Definition :

Operation that consists of blending :

• Musts or wines coming from various varieties and/or various regions;
• Base wines coming from different years of harvest.

Objective :

To obtain a cuvee having the desired characteristics.

Recommendation of OIV :

Admitted

II.4.1.6 Inoculation with yeasts

Definition :

Inoculation of the cuvee, with added tirage liqueur, by a selected yeast culture.

Objective :

To initiate alcoholic fermentation with a view to obtaining effervescence

Prescriptions :

a)        The yeasts used can be in the form of dried, active yeasts or encapsulated yeasts.

b)       The yeasts used shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV :

Admitted

II.4.1.7 Promoting secondary fermentation by the use of nutritive salts and of yeasts growth factors

Classification:

• Ammonium sulphate: processing aid
• Diammonium hydrogen phosphate: processing aid
• Thiamine hydrochloride: processing aid

Definition :

Addition of ammonium salts and of thiamin to base wines destined for secondary fermentation.

Objective :

To facilitate the multiplication of yeasts during secondary fermentation in a bottle or in a closed tank still containing grape sugars or with the addition of a tirage liqueur.

Prescriptions :

Nutrititive salts and other growth factors added shall be:

a)        For nutritive salts, diammonium phosphate, or ammonium sulphate to a maximum dose of 0.3 g/l (expressed as the salt).

b)       For growth factors, thiamin in the form of thiamin hydrochlorid to a maximum dose of 0.6 mg/l. (expressed as thiamin).

c)        These substances shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

II.4.1.8 Tirage

Classification :

• Active dry yeast : processing aid
• Ammonium chloride : processing aid
• Potassium alginate : processing aid
• Calcium alginate : processing aid

Definition:

Operation that consists of filling into bottles, that are hermetically closed, the cuvee, well mixed with tirage liqueur. An inoculum of selected yeasts is added, and possibly clarifying agents and activators of secondary alcoholic fermentation.

Objective :

To initiate secondary alcoholic fermentation with the aim of obtaining effervescence.

Prescriptions :

a)        The following clarifying agents are authorised :

• Bentonites (see Treatment with bentonites),
• Organic fining agents (see Fining),
• Tannins (see Tannin addition),
• Potassium alginate.

b)       Activators of secondary alcoholic fermentation are authorised (see Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors)

c)        These products shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted

II.4.1.9 Secondary fermentation

Definition:

Alcoholic fermentation in hermetically closed containers.

Objective :

To produce sparkling wine by saturation under pressure with endogenous carbon dioxide.

Prescriptions :

This operation takes place:

a)        By the alcoholic fermentation :

• Either of a partially fermented must, or
• Of a cuvee or a base wine with added grape must, concentrated must, grape sugar or sucrose.

b)       In the bottle, or

• In other pressure-resistant containers (closed tank method):
• Whether by the bulk discontinuous method, or
• By the continuous method.

II.4.1.10 Transvasage

Definition:

Operation involving the isobarometric transfer of sparkling wine from one wine container to another .

Objectives:

a)        Enable the separation of wine from the lees, and/or deposits coming from the addition of clarifying agents, deposited at the bottom of the container

b)       Enable the blending and mixing of wines of different origin

c)        Enable physical clarification by filtration, centrifuge, etc.

d)       Enable the separation of crystals, tartaric stabilization by cooling and separation of tartrate crystals (potassium bitartrate and calcium tartrate)

e)       Proceed with isobarometric bottling

Prescriptions:

Transvasage can occur:

a)        In the absence of air to avoid any oxidation

b)       At room temperature, or preferably after cooling to avoid any possible loss of carbonic gas,

c)        Using the law of interconnected vessels or with pumps

d)       The end container must be rendered inert by carbon dioxide, nitrogen or argon. These gases must comply with International Oenological Codex prescriptions.

Recommendation of OIV:

Admitted.

II.4.2 Second fermentation in bottle

II.4.2.1 Secondary fermentation in bottle

Definition:

Process in which the secondary fermentation takes place in the bottle.

Objective :

To produce sparkling wines according to this procedure.

Prescription :

To produce sparkling wines according to the following operations:

a)        Preparation of the base wine or of the composition of the cuvee,

b)       Preparation of the tirage liqueur,

c)        Yeast inoculation,

d)       Addition of clarifying agents,

e)       Tirage,

f)         Placing in stacks,

g)        Placing on riddling racks,

h)       Riddling,

i)         Inverting bottles

j)         Disgorging,

k)        Addition of the dosage.

Remark:

For the decanting procedure, points (f) to (j) do not apply.

Recommendation of OIV:

Refer to the sections concerning these operations in the present International Code of Oenological Practices.

II.4.2.2 Placing in stacks

Definition:

Storage of the bottle, laying down, after tirage, during the period of secondary fermentation.

Objective :

To favour the secondary fermentation and also the contact of the wine with the deposit.

Prescriptions :

a)        Bottles are taken up, agitated and replaced in stacks during storage,

b)       The temperature of the cellar or the premises should be sufficiently low to favour obtaining an effervescence of good appearance, without preventing fermentation.

Remark :

In contemporary procedures, which use mechanical riddling, bottles are stacked in palettes.

Recommendation of the OIV:

Admitted

II.4.2.3 Placing on riddling racks

Definition:

Placing the bottles on the riddling racks.

Objective :

To facilitate the riddling operation.

Prescription :

During the placement on riddling racks, shake the bottles to detach the deposit from the inside.

Recommendation of OIV:

Admitted

II.4.2.4 Riddling

Definition :

Sum of the operations designed to gather the deposit formed during the secondary fermentation on the closure of the bottle.

Objective :

To allow the elimination of the deposit by disgorging.

Prescriptions :

a)        Avoid all re-suspension of the deposit.

b)       This operation can be undertaken manually or mechanically.

Recommendation of the OIV:

Admitted

II.4.2.5 Inverting the bottles

Definition:

Placing the bottles with the head down.

Objective :

To keep the deposit on the cork in readiness for disgorging.

Prescription :

Avoid all re-suspension of the deposit.

Recommendation of  OIV:

Admitted

II.4.2.6 Disgorging

Definition :

Elimination of the deposit gathered on the closure.

Objective :

To assure the clarity of the sparkling wine.

Prescriptions :

a)        The operation is facilitated by disgorging bottles after freezing the deposit gathered on the closure.

b)       This operation can be undertaken manually or mechanically

Recommendation of OIV:

Admitted

II.4.3 Bulk second fermentation in a closed tank

II.4.3.1 Discontinuous secondary fermentation in a closed tank

Definition :

Secondary fermentation procedure in hermetically closed tanks.

Objective :

To produce sparkling wines in tanks in a discontinuous manner.

Prescriptions :

This process comprises the following operations :

a)        Preparation of the base wine or cuvee,

b)       Preparation of the tirage liqueur,

c)        Inoculation with yeasts,

d)       Addition of clarifying agents,

e)       Tirage in a closed tank,

f)         Storage in a closed tank,

g)        Clarification of the sparkling wine,

h)       Cooling,

i)         Addition of the dosage,

j)         Isobaric bottling.

Remark :

Only operations (e), (f), (h), (j) and (i) are different from the operations of secondary fermentation in bottles.

Recommendation of OIV:

Refer to the practices and treatments mentioned in the present International Code of Oenological Practices.

II.4.3.2 Tirage in a closed tank

Definition:

Operation that entails putting the cuvee, well blended with the tirage liqueur, into a pressure-resistant tank, with the addition of an inoculum of selected yeasts, and possibly of clarifying agents and activators of secondary alcoholic fermentation. All the outlets of the tank are then hermetically closed.

Objective :

To initiate secondary alcoholic fermentation with the aim of obtaining effervescence.

Prescriptions :

a)        The following clarifying agents are authorised :

• Bentonites (see Treatment with bentonites),
• Organic fining agents (see Fining),
• Tannins (see Tannin addition),
• Potassium alginate.

b)       Activators of secondary alcoholic fermentation are authorised (see Promoting secondary fermentation by the use of nutritive salts and of yeast growth factors)

c)        These products shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV: 

Admitted

II.4.3.3 Storage in a closed tank

Definition :

Storage of the cuvee after tirage in a hermetically closed tank, during the period of secondary fermentation.

Objective :

To favour the secondary fermentation and also the contact of the wine with the deposit.

Prescriptions :

a)        The tank is stirred on several occasions during storage.

b)       The temperature of the tank should be sufficiently low to favour obtaining an effervescence of good appearance, without preventing fermentation.

Recommendation of OIV:

Admitted

II.4.3.4 Clarification of sparkling wine

Definition:

Clarification of the sparkling wine by decanting and racking, centrifugation and filtering under isobaric conditions.

Objective :

To assure the clarity of the sparkling wine.

Prescriptions :

a)        To achieve isobaric conditions, the necessary pressure is obtained by means of an inert gas or compressed air.

b)       Authorised inert gases are nitrogen, argon and endogenous carbon dioxide. They shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV:

Admitted

II.4.3.5 Isobaric bottling

Definition:

Bottling of sparkling wine produced in a closed tank under isobaric conditions, with the possible addition of the dosage.

Objective :

To bottle the sparkling wine produced in a closed tank.

Prescriptions :

a)        The sparkling wine is cooled before bottling so as to lower the pressure and facilitate the bottling.

b)       To establish isobaric conditions, the necessary pressure is obtained with inert gases or compressed air.

c)        Authorised inert gases are nitrogen, argon and endogenous carbon dioxide. They shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV :

Admitted

II.4.4 Continuous second fermentation in a closed tank

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

This process comprises the following operations:

a)        Preparation of the base wine,

b)       Preparation of the tirage liqueur,

c)        Inoculation with yeasts,

d)       Tirage under constant pressure in a closed tank, in a continuous manner,

e)       Continuous passage through the tanks of the system in which the yeasts are retained and remain immobilised, bound or deposited for a long time,

f)         Cooling to -3°C and clarification of the sparkling wine,

g)        Addition of the dosage,

h)       Isobaric bottling.

The system, once started, functions non-stop for several years (3 to 5 years according to circumstances).

Remark :

Only operations (c) and (d) above are different from the operations of secondary fermentation in a closed tank.

Recommendation of OIV:

Refer to the sections concerning these operations in the present International Code of Oenological Practices.

The other operations are executed in a continuous manner, without external intervention.

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 :

To allow the second alcoholic fermentation in order to produce the effervescence, in a continuous manner.

Recommendation of OIV:

Admitted