Acidification by electromembrane treatment - Bipolar membrane electrodialysis
II.3.1.1.4 Acidification by electromembrane treatment (bipolar membrane electrodialysis)
Definition:
Physical method for ionic extraction in wine under the action of an electric field using membranes permeable only to cations on the one hand, and bipolar membranes on the other hand, and enabling an increase of titratable acidity and actual acidity (decrease of the pH).
Objectives:
Treatment with ion exchangers
II.3.1.1.3 Treatment with ion exchangers
Definition:
Operation consisting of passing the wine through a column of polymerised resin that acts as an insoluble polyelectrolyte whose ions are able to be exchanged with ions of the wine. According to their polar groupings, ion exchange resins are categorised as cation exchangers and anion exchangers.
Objectives :
Treatment with calcium sulphate -plastering
II.3.1.1.2 Treatment with calcium sulphate (plastering)[1]
Definition :
Addition of calcium sulphate to wine.
Objective :
To lower the pH of the wine.
Recommendation of the OIV:
Not admitted.
Chemical acidification
II.3.1.1.1 Chemical acidification
Classification:
- Lactic acids, L(-): Additive
- D,L malic acid: Additive
- L(+) tartaric acid: Additive
- Fumaric acid: Additive
- Citric acid: Additive
Definition:
Increasing the titration acidity and the actual acidity (decreasing pH) by adding organic acids.
Objectives:
Acidification
II.3.1.1 Acidification
Classification:
- Malic acid (D,L-, L-): additive
- Lactic acid: additive
- Tartaric acid: additive
- Citric acid, monohydrate: additive
Definition :
Adjustment of acidity of wine
II.3.1 Adjustement of acidity of wine
Application of membrane techniques
II.3.0.1 Application of membrane techniques[1]
Definition:
Treatment of wine using membrane techniques enabling the selective holding back or passing of some compounds in wine.
Objectives:
Separative techniques used in the Treatments of musts and wines
II.3.0 Separative techniques used in the treatments of musts and wines[1]
Definition:
Physical processes consisting in separating must or wine into several fractions having different chemical composition.
Objectives:
Maceration of raisined grapes or their pomace in wine
II.2.3.10 Maceration of raisined grapes or their pomace in wine
Definition:
Procedure which involves the maceration in wine of raisined grapes or grapes affected by noble rot or their pomace following fermentation.
Objectives:
a) To increase content of:
Warm post fermentation maceration of red grapes called warm final maceration
II.2.3.9 Warm post fermentation maceration of red grapes called warm final maceration
Definition:
Procedure involving the prolonging of fermentative maceration using a warm post-fermentation maceration.
Objectives
a) Complete the release of skin compounds carried out by pre-fermentative and fermentative maceration.