II.2.1.24 Fining using yeast protein extracts

Classification :

• Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining musts

Objectives:

II.2.1.23 Fining using chitin-glucan

Classification:

• chitin-glucan: processing aid

Definition:

Addition of chitin-glucan of fungal origin for the purpose of fining musts

Objectives:

II.2.1.22 Fining using chitosan

Classification:

• Chitosan: processing aid

Definition:

Addition of chitosan of fungal origin for the purpose of fining musts

Objectives:

II.2.1.21 Treatment with D,L-Tartaric acid

Classification:

• D,L-tartaric acid: processing aid

Definition:

Addition of D,L-tartaric acid or the potassium-salts of D,L-tartaric acid in must

Objectives:

Reduction of excessive levels of calcium

II.2.1.20 Adsorbant copolymer treatment PVI/PVP

Classification:

• PVI/PVP copolymer: processing aid

Definition:

The addition of polyvinylimidazole – polyvinylpyrrolidone copolymers (PVI/PVP) in order to reduce copper, iron and heavy metal contents.

Objectives:

II.2.1.19 Use of enzymes for the release of flavouring substances

Classification:

• Glycosidases: processing aid
• Glucosidases: processing aid

Definition:

II.2.1.18 Use of enzymes for improving the filterability

Classification:

II.2.1.17 Fining using proteins of plant origin

Objectives

Use of protein matter of plant origin for the fining of musts in order to improve their clarity, stability and taste.

Prescriptions:

II.2.1.16 Treatment with casein

Classification :

• Casein (calcium caseinate): processing aid

Definition:

Addition of casein to musts in the form of a colloidal suspension or in association with other fining products.

Objective:

II.2.1.15 Treatment with potassium caseinate

Classification :

• Potassium caseinate: processing aid

Definition:

Addition of potassium caseinate to musts in the form of a colloidal suspension or in association with other fining agents.