II.6.1.10 Charocoal treatment

Definition:

Treatment with oenological charcoal by addition or by passage in column.

Objectives:

Giving to aromatised wines, beverages based on vitivinicultural products and wine-based beverages the desired specific organoleptic characteristics.

Prescription:

II.6.1.9 Gum arabic treatment

Definition:

Addition of arabic gum to aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Objectives:

a)        Avoiding copper casse,

II.6.1.8 Filtration

Definition:

Physical process in which aromatised wines or wine-based beverages flow through filters that trap suspended particles or substances in solution or materials in colloid state.

Objectives:

II.6.1.7 Chemical deacidification

Definition:

Lowering of titration acidity and real acidity (pH increasing) of aromatised wines, beverages based on vitivinicultural products and wine-based beverages by means of potassium tartrate, potassium hydrogen carbonate, calcium carbonate containing, if necessary, small amounts of double calcium L-tartaric and L-malic acid salt.

Objectives:

II.6.1.6 Chemical acidification

Definition:

Increasing titration acidity and real acidity (pH lowering) of aromatised wines, beverages based on vitivinicultural products and wine-based beverages by means of organic acids addiction.

Objectives:

Giving the desired tasting properties to the product.

Prescription:

II.6.1.5 Water addition

Definition:

Water addition.

Objectives:

• preparing flavouring essences
• dissolving colours and sweeteners
• setting the final composition of the product.

Prescription:

II.6.1.4 Addition of alcohol

Definition:

Addition of one or more products  among the following ones:

• ethyl alcohol of vitivinicultural origin and ethyl alcohol of agricultural origin
• wine distillate

Objectives:

II.6.1.3 Flavouring

Definition:

Addition of flavouring and/or tasty ingredients.

Objectives:

To give the product particular organoleptic properties, including bitterness.

Prescription:

Flavouring is the use of:

II.6.1.2 Colour

Definition:

Addition of caramel or colouring admitted.

Objectives:

Giving to the product the specific desired colour.

Prescription:

Colour is the use of one or more colouring substances admitted in the food regulation of producing and customer countries. The colours can be divided in:

II.6.1.1 Sweetening

Definition:

Addition of sweeteners.

Objectives:

Balancing of taste properties of the product.

Prescription:

By sweetening, one intends the use of one or more of the following substances:

A)