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

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Brazilian Wine Market Report
Paragraph 1. It is forbidden the use of inert gases for the treatment of wines.
Article 32. Control of malolactic fermentation is to add substance to the must in order to
control the growth and activity of bacteria responsible for malolactic fermentation, as well
as to reduce the rate of sulfur dioxide.
Article 33. Correction or enrichment of musts is to correct the deficiency of the sugar
content of the wine due to the unfavorable conditions of ripeness of the grapes for winemaking,
through following:
I - addition to the mash of sucrose (sugaring), alcohol, wine, grape must or rectified
concentrated must concentrated, and
II - partial dehydration of grape must.
Paragraph 1. The fix provided in this Article shall respect the maximum limit established by
legislation.
Article 34. Alcoholic fermentation is to convert grape sugar into ethanol, carbon dioxide and
secondary products aimed at making wine or derived from the grape or wine.
§ 1 The alcoholic fermentation can occur spontaneously through natural yeast
present in the film or the berries in the must or by treatment with selected yeasts,
before or during fermentation, with the aim of:
I - induce, regulate or accelerate the fermentation in the case of very slow
vinification;
II - to revive a stopped fermentation, or
III - to facilitate the depletion of sugar.
§ 2 can be added to the wort before or during fermentation, fermentation activators,
with order to:
I - to promote the initiation or completion of alcoholic fermentation and by
nutrient enrichment growth factors or inhibitors by adsorption of yeast.
II - accelerating the fermentation;
III - decrease the formation of substances capable of combining with sulfur
dioxide during the fermentation;
IV - to prevent or treat the termination of fermentation, and
V - to facilitate the completion of slow fermentation.
§ 3 The introduction of air into the must or crushed grapes at the beginning of the
fermentation can also be a practice adopted to encourage the growth of yeast and
fermentation and enable transformation full of fermentable sugars.
§ 4 The fermentation can be interrupted by physical process with the aim of
generating a product with the remaining grape sugar. To do so will be allowed the
following:
I - heat treatment (heat or cold);
II - filtration, and
III - spin.
Article 35. Procedure to limit the foam is to dominate the foaming during alcoholic
fermentation of must by means of microbiological process, with physical or chemical
order to:
I - avoid losses by overflow, and
II - to enable better capacity utilization of the fermentation tank.