Chapter 1. Introduction
These technical standards are based on quality criteria and on the principles of organic farming that must be required in the production of organic wines and vinegars certified by Sohiscert.
These proposals are in accordance with the general rules defined by Regulation (EEC) 2092/91, of the Council of June 24, 1991, on organic agricultural production and its indication in agricultural and food products, as well as the Specifications of the IFOAM (International Federation of Organic Agriculture Movements), the latter recognized in those states that still do not have regulations on the matter.
In line with the basic concepts of organic farming, obtaining products with the indication of organic farming, including processed ones, begins with a certain method of production and crop management. In this sense, the conditions and requirements of this standard for organic winemaking are based on a basic raw material, such as grapes from organic farming, which due to their characteristics will successfully address the requirements of this standard.
On the other hand, the bioclimatic characteristics of Castilla - La Mancha and the vineyard as an ecosystem adapted to the environment, allow greater demands on the regulation of organic farming. Proof of this is the possibility of substantially reducing the amounts of copper currently allowed in Annex II of Regulation 2092/91. Consequently, the maximum amount of copper per hectare and year that Sohiscert may authorize in Castilla - La Mancha will be 4 kg.
As the organic farming vineyard is the first guarantor of a viable and correct organic oenology, traceability must be a factor in the entire process.
The main objective, which covers all organic farming products, is to obtain wines of organoleptic and sanitary quality.
The ecological production of wines is a form of quality oenology based on the evolution of the characteristics of the grape itself, using as technological aids the most innocuous and close to the grape, and in which it is sought to provide all the people who work satisfactory living and working conditions in the industry.
In order to be certified and marketed, wines from organic farming must be made with a maximum of precautions, according to good art practices and sufficient traceability requirements.
In organic farming, only proper management of the vineyard, which entails a production of grapes of optimum quality and maturity, allows the fermentations to be carried out within the requirements of organic oenological practices set out in this standard.
The SO2 limits established are nothing more than an indicator of the quality demands imposed on the grape and of strict quality standards in oenological practices. Consequently, higher sulfur limits than those established in the standard, imply a lack of adaptation to the requirements of organic farming and consequently the loss of indication in the product.
Remember that:
- "Consumers are expected that products transformed according to the organic production method are essentially composed of natural ingredients" (4th recital of Commission Reg. (EEC) 207/93 that establishes the content of Annex VI of Reg. (EEC) 2092/91). “In any case, other ingredients or technological aids authorized in food products processed in a traditional way may appear in Annex VI, provided that it has been established that it is impossible to produce or preserve organic food products without recourse these substances ”(5th recital of Commission Reg. (EEC) 207/93 that establishes the content of Annex VI of Reg. (EEC) 2092/91).
The rules to follow are set out in the following points:
Chapter 2. Harvest and reception of the grapes
2.1. Harvest time: It will be harvested during the first hours of the morning or during cool hours (do not exceed 20º C ambient temperature). If manual harvesting is desirable, if carried out, it may be recorded on the back label.
2.2. The grapes will come from non-genetically manipulated strains. Confirmation of this point must be provided for grapes from recent plantations.
2.3. The grapes will be harvested and transported to the winery preferably in perforated plastic boxes of approximately 20 kg capacity, free of shoots, leaves and mud. Failing that, grape harvesting is allowed through baskets and in trailers. The trailers must be covered so that the grapes do not come into contact with the iron. The grape must not be crushed. The objective to guarantee quality is that the grape is unloaded as whole as possible. In any case, consignments with compacted grapes will be rejected.
2.4. Grape loads containing must will be rejected.
2.5. Grape loads in which a percentage of rot equal to or greater than 15% is observed, an estimated percentage of ecological control of oxidase enzymes and harmful agents with the levels of additional substances allowed, will be rejected.
2.6. It is forbidden that the delivery time of the grape to the winery is disproportionately longer than necessary for travel from the field to the winery. At reception, no signs of fermentation of the grapes should be observed. It is expressly forbidden not to bring the grape to the winery on the day of its harvest.
2.7. The cleaning of boxes and trailers must be continuous, leaving no remains in the containers once they are emptied.
2.8. All manufacturing industries, especially those with mixed production, must communicate in writing to Sohiscert, at least 48 hours in advance, the schedule for the harvest and receipt of organic grapes, as well as the grape suppliers with their updated production certificates. All shipments of grapes will be accompanied by the corresponding circulation leaflet of the control body.
2.9. As a rule, preference will be given over time to organic harvesting over conventional grape harvest. If this cannot be carried out, exclusive days will be set for the reception of organic grapes in the case of mixed lines.
2.10. In farms with mixed activity, the exhaustive cleaning of the reception hoppers and machinery common to the ecological and conventional is strictly necessary. The operator must include this circumstance in the corresponding Separation Protocol, as well as a duly completed cleaning calendar in which operations carried out, products used, date and time, operator and her signature are specified.
2.11. The grape entry annotations in the Industry Notebook that Sohiscert provides to the operators must be completed daily. Each operator will be asked to punctually document the receipt of grapes with the indication of organic farming by means of circulation flyers and weighing tickets. The flyers, weighing tickets, invoices and documents proving the grape entry into the winery will be kept at the disposal of Sohiscert at all times.
Chapter 3. Transformation of musts and winemaking
3.1. Grape processing
3.1.1. Only musts from quality organic grapes in good condition will be produced.
3.1.2. The destemming-crushing machines should preferably be horizontal, with conjugated rubber rollers.
They will be used exclusively at low revolutions, avoiding the dissolving of the grains. If possible, control relays of the working frequency will be placed.
3.2. Pressing
3.2.1. The pressure will be controlled and less than 1 atm (1 kg / cm2). Pneumatic presses are advised. The maximum authorized yield is 70%.
3.3. Fermentation and elaboration:
3.3.1. In the case of mixed wineries, the tanks that contain organic products at some point must be specified in the separation protocol and be identified as such by the operator, through the codes provided by Sohiscert.
3.3.2. The deposits will be made of materials authorized by the technical-sanitary standards for use in warehouses.
3.3.3. The addition of oxygen is allowed.
3.3.4. The conditions of use and cleaning of common self-drains must be approved by Sohiscert.
3.3.5. The use of cold techniques and control of the fermentation temperature, cold stabilization of the wines, stopped fermentation in the production of sweet and sweet wines are allowed. Pasteurization is prohibited, unless expressly authorized by Sohiscert for special products that require it.
3.3.6. Racking and filling must be notified to Sohiscert in writing at least 48 hours in advance.
3.3.7. Use of yeasts.
3.3.7.1. The application of own ferments from the farm is recommended as vat feet.
3.3.7.2. The use of commercial ferments from pure cultures of native yeasts will require the express authorization of Sohiscert. This authorization will be granted under the following conditions:
- Prior existence of a report from the winemaker in charge of the winery acknowledging the impossibility of making the desired wine with its own ferments A Technical Report from the Sohiscert Certification Department evaluating the request and approving it Commercial ferments will not come from Organisms Genetically Modified (GMO). Sohiscert may perform analysis for GMOs or request a certificate from the supplier guaranteeing the absence of GMOs. The use of synthetic yeasts is prohibited.
3.3.8. The use of ammonium sulfate is allowed complying with the following conditions:
3.3.8.1. There is a report from the winery's winemaker recommending its use.
3.3.8.2. Nitrogen concentration in must is less than 100 mg / l
3.3.8.3. The maximum authorized quantity is 10 mg / l.
3.3.9 The addition of ammonium phosphates and thiamine salts to promote yeast development is prohibited.
3.3.10. Sulphited:
3.3.10.1. The following procedures are allowed:
- Combustion of pure sulfur (wicks in empty containers and tablets). Addition of sulfur solutions less than 8% of SO2. The addition of pure gas is allowed The amount of total SO2 (mg / l) in the finished product must be as low as possible and not exceed the following limits, except in years with exceptional harvest circumstances in which Sohiscert SA has previously reported The technician responsible for the affected wineries may authorize doses other than those specified:
| TYPE OF WINE | TOTAL SO2 (mg / l) |
| Reds: -Of the year
-Crianzas and reserves White and pink: |
7090
80 |
3.3.10.2. The use of potassium metabisulfite is prohibited.
3.3.11. Adding sugars:
3.3.11.1 The addition of: concentrated must from organic farming is allowed.
3.3.12. Malolactic fermentation:
3.3.12.1. It is recommended that it be produced by spontaneous decomposition of acids with the bacteria inherent in wine.
3.3.12.2. Contamination with an organic wine from the farm that is already in a period of acid decomposition is tolerated.
3.3.12.3. The addition of pure commercial cultures of bacteria requires prior authorization from Sohiscert. This authorization will be given under the following conditions:
- Prior existence of a report from the winemaker in charge of the winery acknowledging the impossibility of making the desired wine without resorting to these cultures A Technical Report from the Sohiscert Certification Department evaluating the request and approving it Bacterial cultures will not proceed of Genetically Modified Organisms (GMO). Sohiscert may perform analysis in search of GMOs or request a certificate from the supplier guaranteeing the absence of GMOs.
3.3.13. Acidification and stabilization:
3.3.13.1. The addition of crystallized tartaric acid of natural origin (L (+)) is allowed respecting the following conditions:
a) The maximum dose is 2.5 g / l.
b) The amounts used will be communicated to Sohiscert.
3.3.13.2. The addition of ascorbic acid is prohibited.
3.3.13.3. The addition of sorbic acid or potassium sorbate is prohibited.
3.3.13.4. The addition of potassium bicarbonate is prohibited.
3.3.13.5. The addition of citric acid is prohibited.
3.3.13.6. The volatile acidity must not exceed 0.7 g / l.
3.4. Clarification:
3.4.1. The settling can be done either in a centrifuge or by means of cold in a stainless steel tank.
3.4.2. For the clarification of the wines, the following products may be used, separately or in combined preparations:
- Egg white albumin, non-hydrolyzed gelatin, fishtail, casein of dairy origin, bentonite, infusoria earths, silicon dioxide, carbonic acid.
3.4.3. The use of hydrolyzed gelatins is prohibited.
3.4.4. The use of:
- potassium ferrocyanide, metatartaric acid, copper, silver, calcium phytate, PVPP.
3.4.5. The use of PVPP and pectolytic enzymes is prohibited.
3.4.6. Amicrobic filtration is allowed using inert membrane filters, requiring a certificate from the corresponding supplier.
3.5. Coloration:
3.5.1. It is recommended not to use coloring or bleaching agents.
3.5.2. Treatments of whites with washed activated carbon, free of toxic substances, are allowed in case of need technically justified by a report from the oenologist.
3.5.3. All other coloring or bleaching agents are prohibited.
Chapter 4. Bottling
4.1. New bottles must be rinsed. Used bottles must be washed.
4.2. The stoppers of the bottles will be made of cork. In two modalities:
- The use of natural and whole cork is recommended. The use of mixed 1 + 1 corks is tolerated.
4.3. For sparkling wines, the use of mixed cork and agglomerate stoppers is allowed, provided that the agglomerated cork is not in contact with the liquid.
4.4. The manufacturer's guarantee must be presented to Sohiscert that the corks have not been irradiated nor can they give up substances to the wine.
4.5. Encapsulation with wax, aluminum capsules, aluminum-tin (with low tin content) and polyethane is allowed. Lead-tin capsules are prohibited.
4.6. The aging and aging of wines by natural systems is allowed in wooden containers and bottles.
Chapter 5. Parenting and aging
Aging and aging will be carried out by natural systems in wooden barrels or glass bottles.
In any case, its preparation will be governed by the enological practices and aids contemplated in these Standards.
Chapter 6. Wine vinegar
The dilution of wine with good quality drinking water is allowed to the extent necessary for normal acetification.
6.1. Mixing of wines is allowed
6.2. Acetic bacteria selected and cultivated in a state of purity will be used, those from genetically modified strains are not allowed.
6.3. Refrigeration is allowed.
6.4. Filtered through cellulose, fabrics, infusion soil and membranes (microfiltration and ultrafiltration).
6.5. The use of aromatic vegetable plants is allowed.
6.7. The addition of fresh yeast or malt extracts, phosphates and accelerated aging is prohibited.
6.8. The addition of caramel is prohibited.
6.9. The SO2 limits established for wines will be respected.
6.10. It will be packed in glass bottles.
Chapter 7. Labeling
Products made in accordance with this standard shall bear the indication "from grapes from organic farming" or "from grapes from organic farming", without prejudice to the legislation on wine labeling.
Hygiene of the facilities
Cleaning with:
- sodium hydroxide, soft soap, paraacetic acid, hydrogen peroxide, citric acid, metabisulfite with citric acid in water at 50% and solutions certified by authorized control bodies.
The use of other synthetic chemicals is prohibited.
Chapter 8. Application of the control system
Sohiscert will implement the control and certification requirements of these standards in its procedures.
The withdrawal of the indication of organic farming will be carried out by opening the corresponding discrepancies in accordance with the procedures established in the Sohiscert Manuals in accordance with the requirements of these Winery Regulations or at the request of the producer when considering that the wines have lost quality, or it requires oenological practices not in accordance with these standards, which require disqualification and its transfer to the conventional market.
