II.2.1.12 Partial dehydratation of musts

Definition:

Process consisting in the elimination of a certain quantity of water in grape must.

Objectives:

a)        To increase the sugar level of a must intended to be fermented;

II.2.1.11.1 Filtration on a filter bed

Classification:

• Diatomite: processing aid
• Perlite : processing aid

Definition :

Filtration of the must through a bed of auxiliary filter material.

Objective :

II.2.1.11 Filtration

Definition :

Physical process by which must is passed through appropriate filters that retain particles in suspension.

Objective :

Clarification of the must.

Prescriptions :

a)        Filtration is practised with or without additives.

II.2.1.10 Treatment with silicon dioxide

Classification

• Colloidal solution of silicon dioxide: Processing aid

Definition :

Addition to must of a colloidal solution of silicon dioxide coupled with the addition of a gelatin solution.

Objective :

II.2.1.9 Treatment with carbon

Classification:

• Oenological carbon: processing aid

Definition :

Addition of carbon to musts.

Objectives :

II.2.1.8 Treatment with bentonites

Classification:

• Bentonites : processing aid

Definition :

Addition of bentonites to must.

Objective :

Preventive treatment for protein and copper hazes.

Prescription :

 II.2.1.7 Tanin addition

Definition :

Addition of tannin to must.

Objectives :

a)        To facilitate the subsequent stabilisation of wines by partial precipitation of excess proteinaceous matter in musts;

II.2.1.6 Gelatin treatment

Classification

• Gelatin: processing aid

Definition:

Addition of gelatin to the must

Objectives:

II.2.1.5 Settling

Definition :

Separation, before fermentation, of the more or less clear liquid from the solid matter suspended in the must.

Objectives :

a)        To eliminate soil particles.

II.2.1.4 Use of enzymes for the clarification

Classification: