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

III - by the use of cooling;
IV - with the help of ion exchange resins;
V - the use of chemicals, or
VI - a microbiological process.
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Brazilian Wine Market Report
§ 2 The acidified wine must contain at least one gram per liter of tartaric acid.
Article 40. Clarification is the use of chemical and physical processes aimed at making wine
clear and stable.
§ 1 Collage is the addition of chemicals to wine in order to:
I - complete spontaneous clarification;
II - red wines soften eliminating part of its tannins and polyphenols, and
III - to clarify cloudy wines.
§ 2 Filtration involves passing the wine through appropriate filters or substrates,
such as land boards and membranes to remove particles in suspension in order to
provide clarity and stability organic wine to the elimination of microorganisms.
I - the board should be made of suitable material, and
II - the membrane must have a porosity less than two tenths of a micron and
equal to or
less than sixty-five hundredths.
§ 3 is to transfer racking wine from one container to another to allow the separation
of the liquid and solid deposits, therefore:
I - separate the wine from the sludge and deposits from adding clarifiers;
II - to separate the wine at the end of microorganisms or malolactic
fermentation, or amendments caused by bacteria or yeast;
III - to allow the implementation of all winemaking operations, processing and
transport of wines, and
IV - allow tartaric stabilization and separation of tartrate crystals.
§ 4 For the clarification of wine, may still be used substances in order to:
I - coagulation of glue added to the wine;
II - to facilitate the cleaning of new wines by the partial precipitation of
protein substances;
III - to facilitate the bonding;
IV - correct the sensory characteristics of wines from musts altered by fungi
undesirable;
V - remove any contaminants, and
VI - to correct the color of wines.
§ 5 may be used enzymes to aid clarification.
§ 6 is prohibited clarification to correct the color of the wine when the wine that has
led been subjected to the same practice.
Article 41. Enzymatic treatment is to add enzymes to the product, with the aim of:
I - to help reveal the aromatic potential of wine from the precursors from the grape;
II - to facilitate the release of soluble constituents of yeasts;