Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol
II.3.5.18 Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol
Definition:
Process that consists of reducing the excess content of 4-ethylphenol and 4-ethylguaiacol in wine using a coupling of technologies combining nanofiltration and treatment with activated carbon deodoriser
Objective:
Management of dissolved gas in wine using membrane contactors
II.3.5.17 Management of dissolved gas in wine using membrane contractors
Definition:
Physical method for the management of dissolved gas concentrations in wine using membrane contactors (hydrophobic membranes) and gases applied in oenology.
Objective:
Dealcoholisation of wines
II.3.5.16 Dealcoholisation of wines
Definition:
Process to reduce part or almost all the ethanol content of wines.
Objective:
To obtain vitivinicultural products with a reduced or low alcohol content]
Prescription:
Treatment with silver chloride
II.3.5.15 Treatment with silver chloride
Definition:
Addition of silver chloride to wine
Objective:
To reduce odour defects due to hydrogen sulphide and some mercaptans.
Prescriptions
a) The dose used must not be over 1 g/hl
Treatment with Copper citrate
II.3.5.14 Treatment with copper citrate
Classification :
- Copper citrate : processing aid
Definition:
Addition of hydrated copper citrate alone or mixed with clarifying agents (for example bentonite)
Objective:
Correction of the alcohol content in wines
II.3.5.13 Correction of the alcohol content in wines
Definition:
Process to reduce excessive ethanol content in wine.
Objective:
To improve the taste balance of wine.
Prescription:
Usage of pieces of oak wood in winemaking
II.3.5.12.2 Usage of pieces of oak wood in winemaking
Definition:
Usage of pieces of oak wood in winemaking.
Objective:
To introduce the characteristics of certain oak wood constituents into wine.
Prescriptions:
Ageing in small capacity wooden containers
II.3.5.12.1 Ageing in small capacity wooden containers
Definition:
Ageing of wine in small capacity wooden casks during a set period of time, of a wine suited for an evolution through a natural process, in compliance with the usual practices of each viticulture region.
Objectives:
Fermenting Must or Wines in contact with wood
II.3.5.12 Fermenting must or wines in contact with wood
Definition:
Allow fermenting must or wine to come into contact with wood.
Objective:
Put fermenting must or wine in contact with wood to achieve physical and chemical changes.
Prescriptions:
Wine concentration by freezing / cryoconcentration.
II.3.5.11.1 Wine concentration by freezing/ Cryoconcentration
Definition:
Prescriptions for concentrating wine by partial freezing and physical removal of the ice thus formed.
Objective:
See the sheet II.3.5.11 “Partial dehydration of wines”.
Prescription: