Inactivated yeasts (glutathion)
COEI-1-LEVGLU Inactivated yeasts with guaranteed glutathione levels
- Object, origin and scope of application
These inactivated dry yeasts (IDY) with guaranteed glutathione levels are characterised by higher levels of reduced glutathione than those contained in standard inactivated yeasts. They are used to limit oxidation phenomena in musts and wines.
Inactivated yeasts
COEI-1-INAYEA Inactivated yeasts
- Object, origin and scope of application
Inactivated yeasts are used as nutrients for yeasts at the beginning of and during alcoholic fermentation, and also to encourage the rehydration of active dry yeasts.
Non saccharomyces SPP. selected yeasts
COEI-1-NOSACC Non-Saccharomyces selected yeasts
- Object, origin and field of application
Non-Saccharomyces yeasts can be used for the inoculation of grapes, musts and wine according to resolution OENO-MICRO 14-546.
Saccharomyces SPP. selected yeasts
COEI-1-SACCHA Saccharomyces spp. Selected yeasts
- Object, origin and field of application
Saccharomyces spp. selected yeasts can be used for the inoculation of grapes, musts and wine according to resolution OENO-MICRO 14-546 in order to initiate and/or ensure completion of alcoholic fermentation and the production of special wines.
Skim milk
COEI-1-LAIECR Skim milk
- Object, ORIGIN and field of APPLICATION
Skimmed cow’s milk can be used to clarify wine. Its coagulation traps particles which are eliminated in the sediments. It must not introduce a taint into the wine.
The use of skimmed cow’s milk may give rise to possible residual proteins in wine which may provoke a possible allergic reaction for some individuals.
Kaolin
COEI-1-KAOLIN Kaolin
Kaolinum
- Objective, Origin and Scope of Application
Kaolin is a natural hydrated aluminum silicate.
It is used as a clarification agent in wines.
Gum arabic
COEI-1-GOMARA Gum arabic
Gumme arabicum
Acaciae gummi
SIN No.414
- Objective, origin and scope of application
Gum arabic is a gummy exudation which hardens in air and flows naturally or through cuts made in tree trunks and branches of
Glutathione
COEI-1-GLUTAT Glutathione
Chemical name: γ-L-Glutamyl-L-cysteinyl-glycine
CAS number: 70-18-8
Molecular weight: 307.33 g/mol
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Gelatine
COEI-1-GELATI Gelatine
Proteinum ossii
Gelatina
- Object, origin and field of application
Selective plant fibres
COEI-1-FIBVEG Selective plant fibers
- Object, origin and scope of application
Selective plant fibers come from the edible parts of certain plants, generally of cereal origin. The plant fibers undergo series of mechanical treatments and extractions that concentrate the active complex without damaging the structure of the plant fiber. The objective is to increase the adsorption capacity.