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

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Brazilian Wine Market Report
III - to improve the colloidal stability of the wine, and
IV - reduce the rate of urea to prevent the formation of ethyl carbamate during
aging.
Paragraph 1. The enzymatic treatment may be used as an aid to other oenological practices
when provided.
Article 42. Démetalization is to add substance to the wine in order to reduce the content of
metals present in wine from contamination and therefore prevent the 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 or other inorganic acid as an aid in the process of
Démetalization is prohibited.
Article 43. Tartaric stabilization is the adoption of procedures aimed at achieving stability
tartaric wines. The tartaric stabilization can be achieved:
I - by electrodialysis;
II - with the aid of cation exchange resins;
III - through cooling;
IV - the use of chemicals, or
V - the use of substances of biological origin.
Article 44. I certify with wine is to supplement the storage container to compensate for the
natural losses, in order to avoid contact with air the wine and, consequently, the oxidation
or the development of aerobic microorganisms.
Article 45. Biological stabilization is to use physical or chemical processes, together or
separately, to kill or inhibit the growth of unwanted microorganisms and obtain
biological stability of wine containing fermentable sugars in the bottle.
Paragraph 1. May be used the following procedures:
I - Pasteurization;
II - filtration, and
III - treatment with inhibitors of undesirable microorganisms.
Article 46. Antioxidant treatment with antioxidants is to add the wine in order to
protect it from the action of oxygen.
Article 47. Malolactic fermentation corresponds to the degradation of malic acid present in
wine prepared by the action of lactic acid-producing bacteria.
Paragraph 1. The malolactic fermentation can be induced, aided or inhibited by the addition
to wine substances authorized by specific legislation.
Article 48. PEI is to add wine spirits from wine to wine, wine alcohol, alcohol potable ethyl
alcohol of agricultural origin or simply distilled wine or grape marc or lees, in together or
separately, aiming at the preparation of liqueur wine, wine and other beverages made
alcohol derived from grapes and wine, according to their respective standards of identity
and quality.