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

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Brazilian Wine Market Report
I - reverse osmosis or reverse: the must pass specific membrane under the
action of a pressure higher than the osmotic pressure of the wort;
II - partial vacuum evaporation, vacuum heat subjected to sharp;
III - partial evaporation under atmospheric pressure: evaporation system at
atmospheric pressure, or
IV - cryo concentration: partial freeze and elimination of the ice formed.
§ 2 The concentration can not lead to a reduction of more than twenty percent of the
initial volume or increase by more than two percent of the initial potential alcohol
content wine.
Article 25. Désulfitation is to eliminate or reduce the amount of sulfur dioxide initially
added to the wort through the physical process in order to make it fit the development of
different products and allow the fermentation of grape must.
Article 26. Flotation involves injecting gas into the wort in order to drive the surface
particles and microorganisms in order to:
I - rapid clarification of the wort, with or without the addition of clarifiers;
II - to reduce the population of native or indigenous microorganisms prior to
fermentation to further growth of selected yeasts;
III - make the clarification continuous and regulate the amount of material to be
eliminated, and
IV - carry out eventually oxygenation during clarification.
Article 27. Enzymatic treatment is to add enzymes to the must, in order to help
filtration and help to reveal the aromatic potential of grapes.
Paragraph 1. The enzymatic treatment may be used as an aid to other oenological practices
when provided.
Article 28. Démetalization is to add substance to the must in order to reduce
concentration of metals present in the must from contamination and, consequently, prevent
defects caused by high levels of metals.
§ 1 demethylation may be accomplished by the use, combined or not, glue and
substances
chemical.
§ 2 The use of hydrochloric acid as an aid in the process of desmetalização is
prohibited.
Article 29. Mutage is to add alcohol wine alcohol, wine or distilled spirits alcohol simple wine
or grape marc and lees or potable ethyl alcohol of agricultural origin, together or separately
in the must or grape must in fermentation, in order to stop the fermentation and
consequently, make products derived from grape and wine according to its standard
identity and quality.
Paragraph 1. The prevention of alcoholic fermentation can also be obtained by adding the
mash the gas pressure.
Article 30. Pasteurization involves heating the juice at a temperature and for a certain
period in order to interrupt the activity of microorganisms and enzymes become inactive in
the wort.
Article 31. Treatment with an inert atmosphere is to create an inert atmosphere by adding
gas to the wine, to keep them under air and therefore prevent oxidation or the development
of undesirable microorganisms.