Brazil Wine Market Report JBC EMP July 2011 - California Wine ...

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Brazilian Wine Market Report
Section II
Oenological practices allowed the grapes to Industrialization
Article 10. Screening or selection of grapes is to:
I - separate the berries unsuitable for winemaking, or
II - classify grapes according to the degree of maturation.
Article 11. Crush the film is to break the berries and crush them in order to release the
must for:
I - ensure the dissemination of the shell elements soluble in the wort, and
II - to facilitate the multiplication of yeasts.
Article 12. Stalk consists of separating the berries from the stalk in order to reduce the loss
of color and alcohol in red wine and make it less rich and less undesirable astringent
tannins.
Article 13. Egouttage or exhaustion is to leave the crushed grape juice drain before
pressing, for a wine with less substance coming from the grapes, skins and seeds.
Article 14. Pressing is to press the grapes and the bark to extract the liquid part. The
pressing can be performed in whole grapes or grape previously de-stemmed and crushed.
Article 15. Maceration is to retain the solid part of the grapes in contact with the must in
order to promote the dissolution of substances present in the film Berry.
§ 1 is to keep traditional maceration for a period, the solid part in contact with the
net, after stripping and crushing.
§ 2 The carbonic maceration is to keep the whole grape in closed tank for a few days
rich atmosphere containing carbon dioxide.
§ 3 The hot mash is to heat the whole grapes or stalked or crushed by a period of
time, before fermentation in order to quickly extract and materials more efficiently
dyes and other substances in the film, being forbidden the heating steam injection
Direct.
§ 4 The Cold maceration is to cool the whole grapes or stalked or crushed before
pressing or fermentation depending on the type of wine, in order to facilitate the
extraction of constituents of the film and to increase the aromatic complexity and
taste of wine.
§ 5 The mash is to add sulfur sulfur dioxide or its salts to the mash with the
sulphited must aim to produce for the development of the grape.
§ 6 During the grape maceration enzyme may be added in order to facilitate the
acquisition wort, débourbage operations, extraction of the pigments and polyphenols
and extraction aromas and aromatic precursors Film Berry.
Article 16. Enrichment involves increasing the sugar content of grapes harvested, until the
desired level, through the following procedures:
§ 1 Passificação:
I - Natural: exposure of grapes on a surface or suspended during the time under the
sun or in shaded naturally ventilated enclosure, and
II - Forced: maintenance of the grapes in climate-controlled air circulation and dry or
dehydrated, eventually warmed up.
§ 2 selective screening is to select the grapes, from grapes and berries of grapes
mature.
§ 3 Cryo concentration is to partially freeze the grapes followed by a whole pressing
the low temperature.