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

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Brazilian Wine Market Report
Article 36. Fermentation in wooden barrels is to conduct the alcoholic fermentation and
eventually, the malolactic fermentation of wine in wooden containers with a capacity equal
to or less than six hundred liters, with the aim of:
I - to promote natural physical and chemical mechanisms that lead to the enrichment
of wine substances provided by the wood;
II - allow organisms to make the transformation of substances provided by the
timber, and
III - to encourage the migration of compounds from yeast for wine by autolysis, the
more contact strait between the sediment and the wine.
Article 37. Maceration post-fermentation maceration is to extend the end of alcoholic
fermentation musts and can be enhanced with the use of heat, in order to:
I - complete the release of constituents of grape skins resulting from the prefermentation
maceration, and
II - to improve the poly-phenolic structure and color of wines.
Section IV
Oenological practices allowed for Wines
Article 38. Acidification is to increase the total acidity and reduce the pH of wine with
purpose of:
I - to prepare balanced wines from the point of view of taste;
II - promote good conservation of biological evolution and wine;
III - to promote the ripening process of the wine;
IV - failure to correct the acidity due to natural causes, and
V - lower the pH of the wine.
§ 1 The acidification of wine can be made as follows:
I - by cutting wines with higher acidity;
II - with the help of strong cation exchange resins or free form, or
III - by the use of organic acids.
§ 2 The addition of acidulant wine can also be aimed at reducing the level of calcium.
§ 3 The use of inorganic acids for acidification.
§ 4 The initial acidity of the wine can be increased by no more than two point five
grams of per liter of tartaric acid.
§ 5 When the must and wine are acidified increasing acidity should be a maximum of
two and five tenths of grams per liter of tartaric acid.
Article 39. Deacidification of reducing the total acidity and increase the pH of wine, with
purpose of:
I - For balanced wines from the point of view of taste;
II - for stability with respect to the precipitation of potassium tartrate and calcium
tartrate;
III - to promote the biological deacidification, and
IV - to obtain more biologically stable wines.
§ 1 The acidification may be carried out as follows:
I - spontaneously, by the precipitation of tartaric acid or malic acid
degradation;
II - by cutting wine with less acidity;