II.3.4.19 Treatment of wines using inactivated yeasts with guaranteed glutathione levels

Classification

• Inactivated yeasts with guaranteed glutathione levels: Processing aid

Definition:

Addition of inactivated yeasts whose cells have guaranteed reduced-glutathione levels.

Objectives:

II.3.4.18 Treatment with glutathione

Classification:

• Glutathione: Additive

Definition:

Addition of glutathione to wine.

Objectives:

II.3.4.17 Treatment using chitin-glucan

Classification:

• Chitin-Glucan: processing aid

Definition:

Addition of chitin-glucan of fungal origin to wines

Objectives:

II.3.4.16 Treatment using chitosan

Classification:

• Chitosan: processing aid

Definition:

Addition of chitosan of fungal origin to wines

Objectives:

II.3.4.15 Treatment with D,L-Tartaric acid

Classification:

• D,L-tartaric acid: processing aid
• Potassium D,L-tartrate: processing aid

Definition:

II.3.4.14 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.3.4.13 Treatment with dimethyl dicarbonate (DMDC)

Definition:

Addition of dimethyl dicarbonate to wine.

Objectives:

a)        Obtain microbiological stability of bottled wine containing fermentable sugars;

II.3.4.12 Lysozyme treatment

Classification :

• Lysozyme: additive

Definition:

Addition of lysozyme to the wine.

Objectives:

II.3.4.11 Treatment of wines with urease

Classification:

• Urease: processing aid

Definition:

Addition to wine of an active acid urease, produced from Lactobacillus fermentum.

Objective :

II.3.4.10 Treatment with polyamides

Definition :

Addition to wine of a powder or paste of polyamide.

Objectives :

a)        To reduce the content of tannin and other polyphenols in wine.