Calcium tartrate treatment
II.3.3.12 Calcium tartrate treatment
Classification:
- Calcium tartrate: processing aid
Definition:
Addition of calcium tartrate to wine.
Objective:
to contribute to the tartaric stabilisation of wine by decreasing the content of potassium hydrogenotartrate and calcium tartrate.
Treatment with calcium phytate
II.3.3.11 Treatment with calcium phytate
Classification:
- calcium phytate: Processing aid
Definition :
Addition to wine of calcium phytate (or the calcium salt of the hexaphosphoric ester of inositol).
Objective :
Treatment with potassium ferrocyanide
II.3.3.10 Treatment with potassium ferrocyanide
Classification:
- potassium ferrocyanide: Processing aid
Definition :
Addition of potassium ferrocyanide to wine.
Objective :
To lessen the wine’s content:
Treatment with iron-removing carbon
II.3.3.9 Treatment with iron-removing carbon
Definition :
Addition to wine of carbon specially prepared for the removal of iron from wines.
Objective :
To prevent iron hazes.
Recommendation of OIV:
Not admitted
Treatment with citric acid
II.3.3.8 Treatment with citric acid
Classification:
- Citric acid, monohydrate : additive
Definition :
Addition of citric acid to wine.
Objective :
Treatment with metatartaric acid
II.3.3.7 Treatment with metatartaric acid
Classification:
Metartaric acid: additive
Definition :
Addition of metatartaric acid to wine.
Objective :
To prevent the precipitation of potassium hydrogen tartrate and calcium tartrate.
Prescriptions :
Treatment with gum arabic
II.3.3.6 Treatment with gum arabic
Classification :
- Arabic gum : additive
Definition :
Addition of gum arabic to wine.
Objectives :
Treatment with bentonites
II.3.3.5 Treatment with bentonites
Classification:
- Bentonites: processing aid
Definition
Addition of bentonites to wine.
Objective :
To prevent protein and copper hazes.
Prescription :
Cold stabilisation treatment
II.3.3.4 Cold stabilisation
Definition :
Operation that consists of chilling the wine.
Objectives :
a) To promote the crystallisation and precipitation of potassium and calcium tartrates, the precipitation of colloids and also to improve the stability of wine.
Prescriptions :
Tartrate stabilisation by treatment with cation exchangers
II.3.3.3 Tartrate stabilisation by treatment with cation exchangers
Definition :
Operation consisting of passing the wine through a column of polymerised resin that reacts as an insoluble polyelectrolyte whose cations are able to be exchanged with cations of the surrounding medium.
Objective :
To obtain a tartrate-stable wine: