1.7.

1.8.

1.11.

1.12.

1.13.

1.14.

1.15.

1.17.

1.18.

2.1.1

2.1.2

2.1.3.1.1

2.1.3.1.1.1

2.1.3.1.3

2.1.3.1.4

2.1.3.2.2

2.1.3.2.3

2.1.3.2.3.1

2.1.3.2.3.2

2.1.3.2.4

2.1.3.2.5

2.1.4

2.1.6

2.1.7

2.1.8

2.1.9

2.1.10

2.1.11

2.1.11.1

2.1.12

2.1.12.1

2.1.12.2

2.1.12.3

2.1.12.4

2.1.14

2.1.15

2.1.16

2.1.17

2.1.18

2.1.19

2.1.20

2.1.21

2.1.22

2.1.23

2.1.24

2.1.26.

2.1.27.

2.2.3.

2.2.4.

2.2.5.

2.2.6

2.2.7.

2.2.9.

2.2.10.

2.2.11.

2.2.12

2.3.1

2.3.2

2.3.3

2.3.4

2.3.6

2.3.9.

3.1.1

3.1.1.1

3.1.1.4

3.1.1.5

3.1.2

3.1.2.1

3.1.2.2

3.1.2.3

3.1.2.4

3.2.1

3.2.2

3.2.2.1

3.2.3

3.2.4

3.2.6

3.2.7

3.2.8

3.2.9

3.2.10

3.2.11

3.2.12

3.2.13

3.2.14

3.2.15

3.3.1

3.3.3

3.3.4

3.3.5

3.3.6

3.3.7

3.3.8

3.3.10

3.3.12

3.3.13.

3.3.14.

3.3.15.

3.3.16

3.4.2

3.4.3

3.4.3.1

3.4.4

3.4.5

3.4.7

3.4.9

3.4.11

3.4.12

3.4.13.

3.4.14.

3.4.15.

3.4.16.

3.4.17.

3.4.20.

3.4.21.

3.4.22.

3.4.23

3.5.4

3.5.5

3.5.7

3.5.8

3.5.9

3.5.10

3.5.11.

3.5.11.1.

3.5.14.

3.5.17.

4.1.7

4.1.8

4.1.10

4.3

4.3.2

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.

a)

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

b)

Prevention of enzymatic processes.

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:

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.

a)

The addition of sulphur 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 sulphur 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.

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.

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 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.

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.

—

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

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.

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.

a)

The high hydrostatic pressure (HHP) technique relates to the use of pressure levels higher than 150 MPa (1 500 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.

a)

To accelerate the oxidation process in musts in white or rosé winemaking with the aim of provoking browning reactions in phenolic compounds, which are formed by polymerisation, then precipitate and are removed during clarification of musts, to improve the stability of wines in relation to oxidation. This practice, which provides for the addition of high levels of oxygen to musts, equivalent to several saturations, is called ‘hyperoxygenation’.

b)

To contribute to the reduction of aromas compounds related to vegetal sensory character and the disappearance of reductive aromas.

c)

To ensure alcoholic fermentation occurs smoothly and to avoid stuck fermentations.

a)

In the case of reduction of the level of phenolic compounds involved in browning phenomena, oxygen should be added before clarification of must.

b)

In the case of management of fermentation kinetics, the addition of oxygen at the recommended dose of 5-10 mg/l is sufficient provided that this is carried out at the end of the yeast growth phase, namely after the reduction of the sugar concentration of the must by around 50 g/l.

c)

The aim of oxygenation should not be a reduction in sulphite of musts containing excess sulphur dioxide.

a)

Put into action:

b)

Regulate and control the fermentation.

c)

Produce preserved musts.

a)

Sulphiting should take place during crushing or immediately after.

b)

Distribute the product evenly in the crushed grapes or the must.

c)

Ammonium sulphite and disulphite also introduce in the must ammonium ions that constitute growth activators for yeasts (see Activation of alcoholic fermentation).

d)

Products used shall comply with the prescriptions of the International Oenological Codex.

a)

Produce balanced wines from the gustatory point of view

b)

Favour a good biological evolution and good maturation of wine

c)

Remedy insufficient natural acidity caused by:

a)

Lactic acids, L(-) or DL malic acid and L(+) tartaric acid are the only acids that can be used.

b)

The addition of acids should not be done to conceal fraud.

c)

The addition of mineral acids is forbidden.

d)

Chemical acidification and chemical de-acidification are mutually exclusive.

e)

The acids used must conform to the International Oenological Codex standards.

f)

Acids can be only be added to musts under condition that the initial acidity content is not raised by more than 54 meq/l (i.e. 4 g/l expressed in tartaric acid).

a)

Produce balanced liqueur wines from the gustatory point of view.

b)

Favour a good biological evolution and good storage of liqueur wine.

c)

Remedy insufficient natural acidity of liqueur wines caused by:

a)

The use of calcium sulphate is used in combination with lower tartaric acid level.

b)

It is suggested to make laboratory preliminary tests to calculate the doses of calcium sulphate and tartaric acid needed to reduce the pH required.

c)

The dose must not exceed 2 g/l of calcium sulphate because it allows to reach the adequate pH 3,2 in the winemaking of these musts and to obtain equilibrated wines even in years of adverse weather conditions.

d)

The residual level of sulphates in wines must not exceed the OIV limit.

e)

The practice should not be done to conceal fraud.

f)

Chemical acidification and chemical de-acidification are mutually exclusive.

g)

Calcium sulphate used must comply with the prescription of the International Oenological Codex standards.

a)

Increase titration acidity and actual acidity (decrease in pH).

b)

Promote good biological characteristics and favour good vinification.

c)

Favour good maturation of wine.

d)

Remedy insufficient natural acidity caused by:

a)

See the general sheet on separative techniques used in the treatment of musts and wines (4) and the sheet concerning the use of membrane techniques applied to musts (5).

b)

Acidification by electro-membrane treatment should not be done to conceal fraud.

c)

Cationic membranes shall be made in such a way as to only enable them to be adapted to the extraction of cations only and in particular cations K+.

d)

Bipolar membranes are impermeable to anions and cations of musts.

e)

Acidification by bipolar electrodialysis must only be carried out provided that initial must acidity is not increased more than 54 meq/l (that being 4 g/l expressed in tartaric acid). When musts and wine are acidified, the net accumulated increase must not be over 54 meq/l (that being 4 g/l expressed in tartaric acid).

f)

The implementation of the process will be under the responsibility of an oenologist or a qualified technician.

g)

The membranes shall comply with the prescriptions of the International Oenological Codex.

a)

Increase titration acidity and actual acidity (decrease in pH).

b)

Produce balanced wines from a sensory point of view.

c)

Promote good biological characteristics and good keeping quality of the wine.

a)

The treatment will be performed using cation exchange resins regenerated in the acid cycle.

b)

The treatment must be limited to the elimination of excess cations.

c)

To avoid the production of fractions of must, the treatment will be performed continuously, with in-line incorporation of the treated must into the original must.

d)

As an alternative, the resin could be directly introduced into the tank of must, in the quantities required, then separated by all appropriate technical methods.

e)

The acidification must be carried under condition that the initial acidity is not raised by more than 54 meq/l. When must and wine are acidified, the cumulative net increase must not exceed 54 meq/l.

f)

All operations will be placed under the responsibility of an oenologist or qualified technician.

g)

The resins shall comply with the prescriptions of the International Oenological Codex.

a)

See 2.2 (6).

b)

To favour biological de-acidification.

a)

The wine produced from a de-acidified must shall contain at least 1 g/l tartaric acid.

b)

The process of the formation of the double salt (neutral calcium salts of tartaric and malic acids) should be applied in the case of musts very rich in malic acid for which precipitation of the tartaric acid alone does not provide a satisfactory reduction of the titratable acidity.

c)

The aim of chemical de-acidification shall not be to conceal fraud.

d)

Chemical de-acidification and chemical acidification are mutually exclusive.

e)

The products added shall comply with the prescriptions of the International Oenological Codex.

a)

To make balanced wine from a gustatory sensation point of view;

b)

To obtain a partial or total breakdown of malic acid by a biological pathway

a)

On musts (see file 2.1.3.2.3.);

b)

The objective under b) can be achieved during alcoholic fermentation using selected Saccharomyces or non-Saccharomyces strains. Strains of Saccharomyces genus are known for their partial breakdown capabilities. Strains of Schizosaccharomyces pombe are known for their total malic acid breakdown capabilities;

c)

The use of Schizosaccharomyces yeasts has shown its efficiency for obtaining a rapid breakdown, whether partial or complete, of L-malic acid in musts and wines. Due to the great decrease of titratable acidity and the concentration of hydrogen ions, induced by the activity of these yeasts, their development can be undesirable for certain wines. So precautions should be taken to avoid contamination of the vats for which the development of these yeasts is undesirable.

d)

Yeasts must comply with the prescriptions of the International Oenological Codex.

a)

To develop balanced wines in terms of taste sensations;

b)

to obtain the total or partial degradation of malic acid by biological means.

a)

To achieve the objective, de-acidification by lactic acid bacteria is conducted by addition of at least 106 CFU/mL of selected strains of lactic acid bacteria to must, which may or may not be in the process of alcoholic fermentation.

b)

the selected strains must comply with the prescriptions of the International Oenological Codex.

a)

Correct excess natural acidity caused by climate conditions in the wine region by reducing titratable acidity and actual acidity (increase in the pH)

b)

Develop balanced wines in terms of taste

c)

Promote a smooth wine maturing operation

a)

Refer to the general file on separative techniques used in the processing of musts and wines (8) and the file on the application of membrane techniques to musts (9).

b)

De-acidification using an electromembrane process should not be intended to hide a fault.

c)

The anionic membranes must be composed in such a way that they only allow the extraction of anions and in particular the organic acids from the must.

d)

The bipolar membranes are impermeable to anions and cations in the must.

e)

The wine from a de-acidified must should contain at least 1g/l of tartaric acid.

f)

De-acidification by membrane process and acidification are mutually exclusive.

g)

An oenologist or qualified technician will be responsible for implementing the process.

h)

The membranes used must comply with the prescriptions contained in the ‘International Oenological Codex’.

a)

See 2.1.3.2 (10)

b)

For de-acidification of must.

a)

The wine produced from a de-acidified must should contain at least 1 g/l tartaric acid for wine quality reasons.

b)

The process of the formation of the double salt (neutral calcium salts of tartaric and malic acids) should be applied in the case of musts very rich in malic acid for which precipitation of the tartaric acid alone does not provide a satisfactory reduction of the titratable acidity.

c)

The aim of chemical de-acidification shall not be to conceal fraud.

d)

Chemical de-acidification and chemical acidification are mutually exclusive.

e)

The products added shall comply with the prescriptions of the International Oenological Codex.

a)

Reduction of polyphenolic compounds in the must, in order to decrease must astringency before fermentation.

b)

Reduction of the particles which are insoluble in the must.

a)

To facilitate the subsequent stabilisation of wines by partial precipitation of excess proteinaceous matter in musts;

b)

to facilitate the fining of musts in conjunction with protein-type fining agents and prevent over-fining;

c)

to contribute to the antioxidant and antioxidasic protection of compounds of the must;

d)

to promote the expression of colour in red wines obtained from musts to which tannins have been added.

a)

To facilitate rapid incorporation into must, tannins may be added immediately after harvesting;

b)

the tannins used shall comply with the prescriptions of the International Oenological Codex.

a)

To correct organoleptic characteristics of wine coming from musts affected by fungi such as grey rot or oïdium.

b)

To eliminate possible contaminants.

c)

To correct the colour of:

a)

The quantity of dry carbon used shall be less than 100 g/hl of must.

b)

The carbon added shall comply with the prescriptions of the International Oenological Codex.

a)

The product is added to the must.

b)

Preliminary tests are necessary to determine optimal doses of colloidal silicon dioxide and of gelatin.

c)

The products added shall comply with the prescriptions of the International Oenological Codex.

a)

Filtration is practised with or without additives.

b)

Additives used, such as diatomaceous earth and cellulose paste and powder, shall comply with the prescriptions of the International Oenological Codex.

a)

by continuous deposition of the bed on appropriate supports;

b)

on a filter bed formed on a rotary drum under vacuum with continuous elimination of the external skin containing the filtered particles.

a)

To increase the sugar level of a must intended to be fermented;

b)

To produce caramelized musts;

c)

To produce concentrated musts;

d)

To prepare grape sugar.

a)

The objectives can be reached by various techniques called subtractive richness techniques:

b)

For objective under a), concentration cannot lead to a reduction of more than 20 % of initial volume nor increase more than 2 % of the initial, potential alcoholic strength of the must.

c)

The elimination of water in the must cannot be cumulated with the elimination of water in the corresponding wine (only for objective a).

a)

The concentration can be performed on all or part of the must.

b)

The concentration shall not be undertaken to reduce the initial volume of the must by more than 20 % nor to increase the initial potential alcohol content of the must by more than 2 % (vol.).

c)

Since this procedure entails a concentration of all must constituents, its application shall be limited to musts where its use is justified. It should not be used to modify the type of wine produced.

d)

The procedure shall be conducted under the responsibility of an oenologist or a specialist technician.

e)

The membranes used shall comply with the prescriptions of the International Oenological Codex.

a)

Select a continuous, rather than a re-circulating, unit;

b)

The prescription concentrates all ingredients and should thus be limited to must justifying this technique and should not modify the type of wine produced;

c)

This prescription is not recommended for musts from grape varieties with significant free varieties of odour;

d)

A volume counter will measure the amount of water eliminated.

a)

evaporation may be done in open cauldrons, with or without stirring, heated:

b)

These processes must be conducted in such a way as to obtain the desired degree of concentration and caramelization of sugar without obtaining undesirable changes in taste.

a)

Obtain rapid clarification with or without adding clarifying agents.

b)

Reduce the indigenous population of microorganisms prior to alcoholic fermentation for the subsequent use of selected yeasts.

c)

Continuously clarify in order to regularize the quantity of items to eliminate.

d)

And possibly, enhance oxygenation during clarification.

a)

protected from air by using nitrogen or carbon dioxide, or by aerating to encourage the oxidation of oxidable compounds and render the colour of the wine more stable by aeration;

b)

at ambient temperature, after chilling or by using continuous systems which allow real-time control of clarifying agents and clarification speed;

c)

or in a static manner using appropriate containers.

d)

The products used must conform to the International Oenological Codex standards.

1.

The dose to be used is determined after a preliminary test trial. The maximum usage dose should be less than 50 g/hl. The dose retained corresponds to the sample which produces the sought after clarity and gives a better result for tasting.

2.

Protein matter of plant origin can be used with other admitted products such as tannins, bentonite, silica gel…

3.

Protein matter of plant origin must comply with the prescriptions of the International Oenological Codex.

a)

To prevent defects caused by too high metal contents (for example ferric casse).

b)

To reduce undesirable high concentration of metals due to:

a)

The amount used should be less than 500 mg/l.

b)

When musts and wine are treated with PVI/PVP copolymers, the accumulated dosage should be less than 500 mg/l.

c)

The copolymers should be eliminated by filtration no later than two days after the addition taking into account the precautionary principle. In the case of cloudy musts, the copolymer must be added no earlier than a maximum of two days before filtration.

d)

The adsorbant copolymers used should comply with the prescriptions of the International Oenological Codex and in particular monomers limits.

e)

The implementation of the procedure shall be placed under the responsibility of an oenologist or a specialised technician.

a)

The treatment yields particularly insoluble salts. The use of D,L-tartaric acid is subject to certain regulations.

b)

The treatment will be placed under the responsibility of an oenologist or a specialist technician.

c)

The products added shall comply with the prescriptions of the International Oenological Codex.

a)

The doses to be used are determined after preliminary testing. The recommended dose used should be less than or equal to 100 g/hl.

b)

Chitosan must comply with the requirements of the International Oenological Codex.

a)

To facilitate settling and clarification.

b)

To carry out a treatment to prevent protein haze.

a)

The doses to be used are determined after preliminary testing. The recommended dose used should be less than or equal to 100 g/hl.

b)

Chitin-glucan complex must comply with the requirements of the International Oenological Codex.

a)

Facilitate racking of musts.

b)

Reduce turbidity of musts by precipitating suspended particles.

c)

Reduce quantity of tannin.

d)

Improve filtrability of wine derived from fined musts.

a)

The doses used are determined beforehand by laboratory trials (fining point).

b)

Maximum dose to be used, determined by a test of efficiency in laboratory must not exceed 30 g/hl.

c)

The yeast protein extracts can be used alone or associated with other authorised fining products.

d)

The deposits from the fining of musts are eliminated from the musts by physical processes.

e)

The yeast protein extracts must comply with the prescriptions of the International Oenological Codex.

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.

a)

The high hydrostatic pressure (HHP) technique relates to the use of pressure levels higher than 150 MPa (1 500 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.

a)

Treatment of red grapes destemmed and crushed by PEF in order to

b)

Treatment of white grapes destemmed and crushed by PEF in order to

a)

Preservation of must destined for the manufacture of juice.

b)

Slowing or stopping fermentation without other intervention.

a)

To inhibit the activity of microorganisms present in the must at the moment of treatment.

b)

To inactivate enzymes present in the must.

a)

Pasteurisation is performed in bulk by passing the must through a heat exchanger followed by rapid cooling.

b)

The increase in temperature and the techniques used shall cause no alteration in the appearance, colour, odour or taste of the must.

a)

Control of the growth and activity of the bacteria responsible for malolactic fermentation of the must.

b)

Reduction of the rate of sulphur dioxide.

a)

According to experiments, the maximum dose of 500 mg/l appears to be sufficient to control the growth and the activity of the bacteria responsible for malolactic fermentation during alcoholic fermentation.

b)

Lysozyme cannot totally substitute itself to SO2 which possesses antioxidant properties. A SO2 + lysozyme association provides more stable wines.

c)

When must and wine are treated with lysozyme, the accumulated dose must not exceed 500 mg/l.

d)

The product must conform to the prescriptions of the International oenological codex.

1.

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

2.

Limit the formation of ethanal during alcoholic fermentation, through the combination with sulphur dioxide.

3.

Limit the formation of hydrogen sulphide and volatile thiols of fermentation origin.

a)

It is recommended to add ascorbic acid immediately after the grape’s crushing.

b)

The dose used, cumulated if necessary, with that used on the grapes, shall not exceed 250 mg/l.

c)

It is advisable to use ascorbic acid with sulphur dioxide.

d)

The ascorbic acid shall comply with the prescriptions of the International Oneological Codex.

a)

To limit the oxidation of certain varietal aromatic compounds revealed by the metabolism of yeasts (particularly thiols).

b)

To promote yeast metabolism through the provision of naturally-occurring nutritional compounds.

a)

The addition of inactivated yeasts with guaranteed glutathione levels at the start or during the alcoholic fermentation is recommended, ensuring that the assimilable nitrogen level is sufficient to avoid the use of glutathione by the fermentative yeasts.

b)

The dose of glutathione used, whether supplied directly or via yeasts with guaranteed glutathione levels, should not exceed 20 mg/l, in order to avoid any risk of reduction and the emergence of a yeast taste.

c)

The inactivated yeasts with guaranteed glutathione levels should contain a reduced form of glutathione; this may be accompanied by the presence of its precursors (cysteine and particularly gamma-glutamylcysteine).

d)

The inactivated yeasts with guaranteed glutathione levels should comply with the prescriptions of the International Oenological Codex.

—

To reduce or eliminate the load of wild microorganisms, mainly yeasts, preserving the organoleptic quality.

—

To reduce the amount of SO2 used in winemaking.

—

To reduce or inactivate the activity of oxidative enzymes.

—

To get grape must stable from the microbiological point of view.

—

To obtain partially fermented musts.

a)

The ultra high pressure homogenization technique (UHPH) consists in the application of pressures higher than 200 Mpa (2 000 bar) by continuous pumping.

b)

To eliminate the yeasts of the musts, pressures of 200-400 Mpa are needed.

c)

To eliminate bacteria, pressures of 200-400 Mpa are needed.

d)

The treatment speed can range from 40 L/h to 40 000 L/h.

e)

If necessary, the increase in temperature can be controlled with additional refrigeration.

f)

Neither the increase in temperature nor the techniques used should produce significant alterations in the appearance, colour, smell or taste of the wine.

g)

The procedures must conform to the specifications of the International Oenological Codex.

a)

To eliminate the perception of organoleptic deviations characterised as ‘earthy-musty’ by the reduction in concentration or elimination of one of the main molecules responsible, geosmine.

a)

Treatment should be carried out on clarified musts with turbidities of less than 30 NTU (nephelometric turbidity units). With regard to red grapes, a preliminary treatment separating the liquid phase from the solid parts should be envisaged.

b)

The quantity of adsorbent beads to be used in the column and the must flow rate are to be determined based on the initial geosmine content.

c)

The adsorbent beads are placed in a column that is compliant with standards for food contact materials.

d)

The adsorbent beads implanted and the condition of their use should comply with the prescriptions of the International Oenological Codex.

a)

Addition of Aspergillopepsin I preparation to must prior to initiation of fermentation

b)

After addition of Aspergillopepsin I preparation, one short-term must heating must be applied as it contributes to the unfolding of haze-forming proteins and facilitates their enzymatic degradation by proteases, as well as leads to a denaturation of the protease itself.

This single heat treatment must take into account:

This loss of three-dimensional conformation of TLPs (Thaumatin Like Proteins) is reversible, so the heating has to be simultaneous to the addition of enzymes for optimal efficiency.

c)

The must is cooled to an appropriate temperature prior to yeast inoculation.

d)

A filtration must be performed to remove the residual proteins (including added proteases and other proteins).

e)

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

a)

To initiate, regulate and accelerate fermentation, especially in the case of vinifications, which are proceeding too slowly.

b)

To re-activate an interrupted fermentation.

c)

To facilitate the depletion of glucose and fructose.

d)

To change the wine acidity by synthesis or breakdown of organic acids.

e)

To produce less volatile acidity, especially in the case of musts with high sugar levels.

f)

To impact on the wine’s sensorial properties (aromas, mouthfeel).

a)

Use the yeast or mixture of yeasts appropriate for the objective pursued.

b)

In the case of non-Saccharomyces, the addition occurs before or at the same time as for the Saccharomyces.

c)

The commercial starters added may be pure cultures or blends of Saccharomyces strains and non-Saccharomyces strains.

d)

Where active, selected yeasts (Saccharomyces and non-Saccharomyces) are used, these shall comply with the prescriptions of the International Oenological Codex.

a)

by enriching the environment with nutritive elements (ammoniacal nitrogen, aminated and peptidic nitrogen) and growth factors (thiamine, long chain fat acids),

b)

in detoxifying the environment by rapid release of carbon dioxide at the start of alcoholic fermentation and/or by adsorption of yeast inhibitors such as medium chain fat acids (supporting role of inactivated yeasts, food-grade cellulose).

a)

The activators can be microcrystalline cellulose, food-grade cellulose, ammoniacal salts, thiamine or products coming from the degradation of yeasts (autolysates, cell skins, inactivated yeasts).

b)

Fermentation activators must conform to the prescription of the International oenological codex.

a)

To accelerate the alcoholic fermentation.

b)

To reduce the formation, during the alcoholic fermentation, of substances capable of combining with sulphur dioxide and also to allow a reduction in the dose.

a)

According to experiments conducted to date, a dose of 60 mg/hl proves sufficient.

b)

The product shall comply with the prescriptions of the International Oenological Codex.

a)

To prevent sticking of the alcoholic fermentation.

b)

To facilitate the completion of slow fermentations.

c)

To treat ‘stuck’ fermentations.

a)

Yeast ghosts are added before or at the start of fermentation for objective (a); at the end of the fermentation for objective (b); before the yeast inoculation for objective (c).

b)

The doses used shall not be greater than 40 g/hl.

c)

The yeast ghosts shall comply with the prescriptions of the International Oenological Codex.

a)

Only the physical techniques: heat, cold, filtration and centrifugation may be used.

b)

The product obtained shall remain fermentable.

a)

Complete the release of skin compounds carried out by pre-fermentative and fermentative maceration.

b)

Improve the polyphenolic structure of wine and colour characteristics.

a)

Advise against using this technique during harvests with deficiencies in health status.

b)

Ensure that alcoholic fermentation is completely finished.

c)

Protect from oxidative phenomena, notably during the wine heating phase by carbon dioxide.

d)

Bring the temperature of blends of wine to 40 to 45 °C.

e)

Determine length of warm maceration according to grape characteristics and sought after wine type.

f)

Cool blends of wine prior to devatting and pressing.

a)

Production of wines with good sensory balance

b)

To promote good biological characteristics and good keeping quality of the wine.

a)

By blending with wines of elevated acidity;

b)

With the help of strong cation exchangers in the free form

c)

By the use of chemical procedures (see Chemical acidification)

d)

by electromembrane treatement, see Acidification by electromembrane treatment (bipolar membrane electrodialysis)

a)

Produce balanced wines from the gustatory point of view.

b)

Favour a good biological evolution and good maturation of wine.

c)

Remedy insufficient natural acidity caused by:

a)

Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids are the only acids that can be used;

b)

Citric acid content in wine after this procedure should not exceed the limit established in Annex C of the International Collection of Methods for Wine and Must Analysis

c)

The addition of acids should not be done to conceal fraud;

d)

The addition of mineral acids is forbidden;

e)

Chemical acidification and chemical de-acidification are mutually exclusive;

f)

The acids used must conform to the International Oenological Codex standards;

g)

Acids can be only be added to wine under condition that the initial acidity is not increased by more than 54 meq/l (i.e. 4 g/l expressed as tartaric acid).

a)

Increase of titratable acidity and actual acidity (decrease of the pH).

b)

Obtaining wines with balanced taste characteristics.

c)

Promote a good biological evolution and proper storage of the wine.

d)

Remedy insufficient natural acidity caused by:

a)

See the general sheet pertaining to separative techniques used in the treatment of wines and musts (12) and the sheet pertaining to the use of membrane techniques applied to musts (13).

b)

Acidification by electro-membrane treatment should not be done to conceal fraud.

c)

Cationic membranes shall be made in such a way as to be only adapted to the extraction of cations only and in particular cations K+.

d)

Bipolar membranes are impermeable to anions and to wine cations.

e)

The acidification by bipolar electrodialysis can only be carried out if initial must acidity has not been increased more than 54 meq/l.

f)

When must and wine are acidified, the total increased acidity must not exceed 54 meq/l.

g)

The implementation of the process will be under the responsibility of an oenologist or a qualified technician.

h)

The membranes shall comply with the prescriptions of the International Oenological Codex.

a)

Increase titration acidity and actual acidity (decrease in pH).

b)

Produce wines with good sensory balance.

c)

Promote good biological characteristics and good keeping quality of the wine.

a)

The treatment will be performed using cation exchange resins regenerated in the acid cycle.

b)

The treatment must be limited to the elimination of excess cations.

c)

To avoid the production of fractions of wine, the treatment will be performed continuously, with in-line incorporation of the treated wine into the original wine.

d)

As an alternative, the resin could be directly introduced into the tank of must, in the quantities required, then separated by all appropriate technical methods.

e)

The acidification must be carried under condition that the initial acidity is not raised by more than 54 meq/l. When must and wine are acidified, the cumulative net increase must not exceed 54 meq/l.

f)

All operations will be placed under the responsibility of an oenologist or qualified technician.

g)

The resins shall comply with the prescriptions of the International Oenological Codex (14).

a)

spontaneously, whether by precipitation of the tartaric acid in the form of potassium bitartrate [see Physical de-acidification; Prescriptions (b) (15)], or by degradation of malic acid (see Microbiological de-acidification by lactic bacteria (16)),

b)

by blending with less acidic wines (see Blending (17)),

c)

by the use of physical procedures [see Physical de-acidification: Prescription (b) and Cold Treatment: Objective (a), and prescriptions corresponding to this objective (a) (18)] and/or physico-chemical procedures [see Treatment with ion exchangers; objective b (19)],

d)

by the use of chemical procedures (see Chemical de-acidification (20)),

e)

by the use of microbiological procedures (see Microbiological De-acidification by lactic acid bacteria).

a)

See 3.1.2

b)

Stable with regard to precipitation of excess potassium bitartrate and calcium tartrate.

a)

Either spontaneously during storage of the wine at low temperature, or

b)

As the result of chilling the wine (see Cold Treatment)

a)

To produce wines of better sensory balance.

b)

To favour biological de-acidification.

a)

The de-acidified wine shall contain at least 1 g/l tartaric acid.

b)

The process of the formation of double salt (neutral calcium salt of tartaric and malic acids) is intended to produce a greater reduction in titratable acidity, when the wine has a high malic acid content and the precipitation of tartaric acid alone does not prove sufficient.

c)

Chemical de-acidification should be performed in such a way that the wines obtained do not lack acidity, taking account of a possible subsequent malolactic fermentation.

d)

The aim of chemical de-acidification shall not be to conceal fraud.

e)

The elimination of excess carbon dioxide can be achieved, if necessary, by flushing with nitrogen.

f)

Chemical acidification and chemical de-acidification are mutually exclusive

g)

The products used shall comply with the prescriptions of the International Oenological Codex.

a)

See 3.1.2.

b)

Biologically more stable.

a)

The sulphur dioxide content should be limited, lactic acid bacteria being very sensitive to the presence of this compound.

b)

It is desirable that malolactic fermentation takes place at the end of the alcoholic fermentation, to avoid bacterial degradation of sugars.

c)

The wine in which malolactic fermentation is to occur should be maintained at a temperature of approximately 18 °C.

d)

Where selected cultures of lactic acid bacteria are used, these shall comply with the prescriptions of the International Oenological Codex.

a)

Correct excess natural acidity caused by climate conditions in the wine region by reducing titratable acidity and actual acidity (increase in the pH).

b)

Develop balanced wines in terms of taste.

a)

Refer to the general file on separative techniques used in the processing of musts and wines (21) and the file on the application of membrane techniques to wines (22).

b)

De-acidification using an electromembrane process should not be intended to hide a fault.

c)

The anionic membranes must be placed in such a way that they only allow the extraction of anions and in particular the organic acids from the wine.

d)

The bipolar membranes are impermeable to anions and cations in the wine.

e)

The wine from a de-acidified wine should contain at least 1g/l of tartaric acid.

f)

De-acidification by membrane process and acidification are mutually exclusive.

g)

An oenologist or qualified technician will be responsible for implementing the process.

h)

The membranes used must comply with the prescriptions contained in the ‘International Oenological Codex’.

—

whether by promoting the natural sedimentation of the former, or

—

by coagulating around the particles to be eliminated and by entraining them in sediments.

a)

To complete spontaneous clarification on those occasions when it is unsatisfactory.

b)

To soften red wines by removing from them some of the tannins and polyphenols.

c)

To clarify wines with haze problems, stirred up lees, insoluble coloured matter, etc.

a)

For clarifying agents promoting simply the sedimentation of particles, refer to Treatment with bentonites (23).

b)

For the coagulating clarifying agents, only the following products are admissible: gelatin, albumin and white of egg, isinglass, skim milk, casein, alginates, colloidal solution of silicon dioxide, kaolin, potassium caseinate, proteins of plant origin, chitosan, chitin-glucan, yeast protein extracts.

c)

The substances used shall comply with the prescriptions of the International Oenological Codex.

a)

Clarifying the wine, if necessary by successive stages (clarifying filtration).

b)

Obtaining biological stability of the wine by elimination of microorganisms (sterilising filtration).

a)

by continuous deposition, using appropriate additives such as diatomaceous earth, perlite, cellulose…,

b)

on pads of cellulose or other appropriate materials,

c)

on mineral or organic membranes of a porosity greater than or equal to 0,2 μm (microfiltration).

a)

The nature of the filter material (such as diatomaceous earth, perlite and cellulose) and the necessary dose are determined by the turbidity of the wine and the clarification sought.

b)

The filter materials used shall comply with the prescriptions of the International Oenological Codex.

a)

Separate wine from the lees, and/or the deposits resulting from the addition of clarifying agents, deposited at the bottom of the container.

b)

Separate the wine from the micro-organisms at the end of the alcoholic and/or malolactic fermentation, or the bacterial or yeast sediment.

c)

Enable the carrying out of all wine making operations, treatment or transportation of wines.

d)

Enable the tartric stabilisation by cooling and the separation of tartrate crystals (potassium bitartrate and calcium tartrate).

a)

either in the absence of air to avoid oxidation,

b)

or with aeration to eliminate hydrogen sulfide or to reduce carbon dioxide or to create controlled oxidation,

c)

or at room temperature, or after cooling to avoid possible carbonic gas loss,

d)

or using the law of interconnected vessels, either with pumps or hand containers

e)

in the case of racking in the absence of air, the container to be filled must be rendered inert with carbon dioxide, nitrogen or with argon. These gases must comply with International Oenological Codex prescriptions.

a)

The product is added to young white wines and rosés and occasionally to red wines.

b)

Preliminary tests are necessary to determine optimal doses of the colloidal solutions of silicon dioxide and gelatin or possibly, of other proteinaceous finings.

c)

The products shall comply with the prescriptions of the International Oenological Codex.

a)

To facilitate the stabilisation of wines by partial precipitation of excess proteinaceous matter;

b)

to facilitate the fining of wines in conjunction with protein-type fining agents and prevent over-fining;

c)

to contribute to the antioxidant and antioxidasic protection of compounds of the wine;

d)

to promote the expression, stabilisation and preservation of colour in red wines.

1.

The doses to be used are determined after a preliminary test trial. The maximum usage dose should be less than 50 g/hl. After racking, the wines are analysed (turbidity, colour, absorbance at 280 nm) and tasted. The dose retained corresponds to the sample which clarifies the wine without excess and gives a better result for tasting.

2.

Proteins of plant origin can be used with other admitted products such as tannins, bentonite, silica gel.

3.

Proteins of plant origin must comply with the prescriptions of the International Oenological Codex.

a)

To facilitate the release of yeast-soluble constituents into wine.

b)

To improve the colloidal stability of wines.

a)

To reduce turbidity by precipitating particles in suspension.

b)

To carry out a treatment to prevent protein haze by the partial precipitation of excess proteinaceous matter.

a)

The doses to be used are determined after preliminary testing. The maximum dose used must not exceed 100 g/hl.

b)

Sediments are eliminated by physical procedures.

c)

Chitosan of fungal origin may be used alone or together with other admitted products.

d)

Chitosan must comply with the requirements of the International Oenological Codex.

a)

To reduce turbidity by precipitating particles in suspension

b)

To carry out a treatment to prevent protein haze by the partial precipitation of excess proteinaceous matter.

a)

The doses to be used are determined after preliminary testing. The maximum dose used must not exceed 100 g/hl.

b)

Sediments are eliminated by physical procedures.

c)

Chitin-glucan of fungal origin may be used alone or together with other admitted products.

d)

Chitin-glucan must comply with the requirements of the International Oenological Codex.

a)

Reduce turbidity of wines by precipitating suspended particles.

b)

Preserve chromatic characteristics of wines.

c)

Eliminate excess tannin.

d)

Improve wine filterability.

a)

The doses used are determined beforehand by laboratory trials (fining point).

b)

Maximum dose to be used as determined by an efficiency test conducted in laboratory must not exceed 60 g/hl for red wine and 30 g/hl for white and rosé wine.

c)

The yeast protein extracts can be used alone or associated with other authorised fining products.

d)

The deposits from the fining are to be eliminated from wine by physical procedures.

e)

The yeast protein extracts must comply with the prescriptions of the International Oenological Codex.

a)

To reduce the concentration of haloanisoles responsible for off-flavour in wines, below their sensory perception threshold.

a)

the treatment should be carried out on clarified wines;

b)

the filter plates should be cleaned and disinfected before filtration;

c)

the application of zeolites Y-faujasite should comply with the prescriptions in the International Oenological Codex.

—

with respect to potassium hydrogen tartrate,

—

with respect to calcium tartrate (and other salts of calcium).

a)

The treatment must be limited to the elimination of excess cations.

b)

The treatment will be performed using cation exchange resins regenerated in the acid cycle.

c)

The whole process will be placed under the responsibility of an oenologist or specialist technician.

d)

The resins shall comply with the prescriptions of the International Oenological Codex and shall not lead to excessive modifications of the physico-chemical composition and sensory characteristics of the wine.

a)

To promote the crystallisation and precipitation of potassium and calcium tartrates, the precipitation of colloids and also to improve the stability of wine.

a)

To avoid copper haze.

b)

To protect wine against light iron haze.

c)

To prevent the precipitation of substances such as pigments that, in the wine, are in the colloidal state.

a)

The product should be added to the wine after the last filtration, or just before bottling.

b)

The dose used shall not exceed 0,3 g/l.

c)

The gum arabic shall comply with the prescriptions of the International Oenological Codex.

a)

The addition should take place only at the last moment, before bottling.

b)

The dose used shall be less than or equal to 10 g/hl.

c)

The duration of protection depends on the storage temperature of the wine, because the acid in question hydrolyses slowly in the cold, but rapidly under hot conditions.

d)

The metatartaric acid shall comply with the prescriptions of the International Oenological Codex.

a)

The maximum citric acid content of the wine at the point of consumption shall be 1 g/l.

b)

The citric acid used shall comply with the prescriptions of the International Oenological Codex.

—

of iron to avoid iron hazes,

—

of copper to avoid copper hazes,

—

and more generally of heavy metals.

a)

This procedure can be executed only by a responsible and qualified technician.

b)

The main operation must be preceded by trials to determine the amount of product to add.

c)

The main operation should be followed by an examination of the treated wine, to determine the absence of an excess of ferrocyanide or its derivatives.

d)

The potassium ferrocyanide used shall comply with the prescriptions of the International Oenological Codex.

a)

The dose used must be inferior to 200 g/hl.

b)

The treatment is carried out by calcium tartrate addition, stirring and artificial cooling of the wine followed by the separation with crystals formed by physical means.

c)

Calcium tartrate must conform to the prescriptions of the International oenological codex.

a)

The doses that should be used will be established by the person in charge of the treatment;

b)

For certain young red and rosé wines the person in charge of the treatment should consider a pre-treatment using yeast cell walls if the mannoproteins alone do not present the sought after efficiency;

c)

Mannoproteins must comply with the provisions of the International Oenological Codex.

a)

The dose of carboxymethylcellulose to be used should be below 200 mg/l.

b)

For questions of incorporation, it is preferable to use products in granulated form or less viscous products.

c)

Carboxymethylcellulose may cause instability in the presence of proteins and polyphenols.

d)

Cellulose gums used must be in accordance with the provisions of the International Oenological Codex.

a)

The optimum dose of potassium polyaspartate used to stabilise wines, also those with a high degree of tartaric instability, must not exceed 10 g/hl. At higher doses, the potassium polyaspartate’s (KPA) stabilising performance is not improved and, in some cases, an increase of wine turbidity could be induced.

b)

For red wines with high colloidal instability, prior treatment with bentonite is recommended.

c)

The application of potassium polyaspartate must be in accordance with the prescriptions of the International Oenological Codex.

a)

After addition of Aspergillopepsin I preparation, one short-term wine heating must be applied as it contributes to the unfolding of haze-forming proteins and facilitates their enzymatic degradation by proteases, as well as leads to a denaturation of the protease itself.

This single heat treatment must take into account:

This loss of three-dimensional conformation of TLPs (Thaumatin Like Proteins) is reversible, so the heating has to be simultaneous to the addition of enzymes for optimal efficiency.

b)

The wine is immediately cooled to an appropriate temperature.

c)

A filtration must be performed to remove the residual proteins (including added proteases and other proteins).

d)

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

a)

Heat Treatment

b)