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

§ 1 The acidification may be carried out as follows:
I - by the spontaneous precipitation of tartaric acid;
II - by cutting with lower acidity of musts;
III - by the use of heat treatment (cold);
IV - the microbial degradation of malic acid;
V - the use of chemicals, or
VI - with the help of anion exchange resins.
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Brazilian Wine Market Report
§ 2 The acidified wine from wine must contain at least one gram per liter of acid
tartaric.
Article 22. Débourbage desborre or is the separation of suspended solids in order to:
I - eliminate earthy and organic particles;
II - to reduce the indigenous microbial flora, and
III - reduce the amount of colloids and turbidity.
Paragraph 1. The débourbage can be performed:
I - static, by spontaneous sedimentation or with the aid of approved substances, or
II - Dynamics, by filtration or centrifugation.
Article 23. Clarification is the use of chemical and physical processes in order to obtain
musts clear and stable.
§ 1 Collage is the addition of substances to the wort, and provide clarity and
stability, improve their gustatory properties.
§ 2 Filtration involves passing the wort through appropriate filters to remove
particles in suspension, with the help of substrates or not.
§ 3 For the clarification of wine, may still be used substances with a view to:
I - reduce or eliminate the amount of oxidized polyphenolic compounds or
subject to oxidation;
II - to reduce the astringency of the wort before fermentation;
III - eliminate insoluble particles;
IV - to facilitate the cleaning of the new wines by the partial precipitation of
protein substances;
V - to facilitate the bonding of wines;
VI - to prevent protein breakdown and cuprous;
VII - correct the sensory characteristics of wines from musts altered by fungi
undesirable;
VIII - to eliminate any contaminants, and
IX - correct color of the grape.
§ 4 enzymes may be used to help clarify.
Article 24. Partial dehydration or concentration of the wort is to eliminate certain amount of
water wine in order to:
I - increase the concentration of sugar in the wort;
II - to produce concentrated must, or
III - For the enrichment of wine.
§ 1 The partial dehydration or concentration of the wort can be obtained through the
following procedures: