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

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Brazilian Wine Market Report
Article 49. Flavoring is to add aromatic substances to wine and the grape and wine, when
provided in the standard of identity and quality, with the aim of improving their sensory
characteristics or to provide new features.
Article 50. Court or assemblage consists in mixing different wines with the goal of producing
wines physicochemical and sensory characteristics desired.
Article 51. Bottling heat is to bottle the wine warmed and close the bottle immediately in
order to promote stability and physical organic chemistry and wine
elimination of oxygen.
Paragraph 1. The heating temperature can not exceed forty-five degrees Celsius.
Article 52. Aeration is to introduce air or specific gas to wine in order to reduce the content
of iron and remove any traces of hydrogen sulfide in the wine.
Paragraph 1. Removing the bad smell or taste due to hydrogen or sulfur derivatives
can be done with the help of substance authorized by specific legislation.
Article 53. Partial dehydration or concentration of the wine is to concentrate the wine by
removing endogenous water in order to increase the alcoholic strength of wine.
§ 1 The partial dehydration or concentration of the wine can be obtained through the
following procedures:
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 - create concentration: partial freeze and elimination of the ice formed.
§ 2 It is prohibited to partial dehydration of wine when the wine that gave rise have
been submitted the same practice.
§ 3 The concentration can not lead to a reduction of more than twenty percent of the
initial volume or increase more than two percent of the initial alcohol content of
wine.
Article 54. Maturation in wooden vessel is to pack the wine in wooden barrels
appropriate, with a maximum capacity of six hundred liters (maturation), in order to:
I - get a natural evolutionary process of wine, with the development of their
characteristics sensory;
II - to promote the physical and chemical mechanisms due to natural oxygen intake
and the progressive substances provided by the timber, and
III - to obtain physical-chemical stabilization of all or part of the wine.
Article 55. Thinning is to put the wine in contact with wood during a period determined by
the addition of wood chips of the species Quercus sp. With the aim of pass the wine,
constituents from the oak.
§ 1 The oak chips must meet the following requirements:
a) be used fresh or roasted, without having sustained combustion;
b) not be added to products to increase their natural flavor or their
extractable phenolic compounds;
c) has not undergone any chemical, enzymatic or physical, except the towers: