Oxygenation
II.3.5.5 Oxygenation
Classification:
- Oxygen : processing aid
Definition:
Addition of oxygen or air to wine
Objectives:
Hot bottling
II.3.5.4 Hot bottling
Definition:
Bottling of wine heated prior to the immediate corking of the bottle.
Objectives:
a) Biological stabilisation of the wine;
b) Elimination of oxygen;
Blending and mixing or preparation of the cuvee
II.3.5.3 Blending and mixing or preparation of the cuvee
Definition :[1]
Operation consisting of blending different wines.
Objectives :
Aromatisation
II.3.5.2 Aromatisation
Definition :
Addition to wine of artificial or natural aromatic substances.
Objective :
To improve aromatic characters of wine or to confer such characters to wines that are devoid of them.
Prescriptions :
The objectives are achieved by addition:
Preparation for packaging and packaging
II.3.5 Preparation for packaging and packaging
Treatment with fumaric acid to inhibit malolactic fermentation
II.3.4.23 Treatment with fumaric acid to inhibit malolactic fermentation
Classification:
- Fumaric acid : Additive
Definition:
Addition of fumaric acid to wine.
Objective:
Malolactic fermentation activators
II.3.4.21 Malolactic fermentation activators
Definition:
Addition of malolactic fermentation activators at the end or after the alcoholic fermentation to facilitate malolactic fermentation.
Objective:
Promote the initiation, kinetics or completion of malolactic fermentation:
Use of selective vegetal fibres
II.3.4.20 Use of selective vegetal fibres
Definition:
Use of a selective adsorbent composed of vegetal fibres, during wine filtration.
Objectives:
a) To reduce the ochratoxin A levels in wines;
Treatment of wines using inactivated yeasts with guaranteed glutathione levels
II.3.4.19 Treatment of wines using inactivated yeasts with guaranteed glutathione levels
Classification
- Inactivated yeasts with guaranteed glutathione levels: Processing aid
Definition:
Addition of inactivated yeasts whose cells have guaranteed reduced-glutathione levels.
Objectives: