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 :
a) To avoid copper haze.
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:
Tartrate stabilisation by electrodialysis
II.3.3.2 Tartrate stabilisation by electrodialysis
Definition :
Physical method for the extraction of ions in super-saturation in the wine under the action of an electric field with the help of membranes permeable only to anions on the one hand, and membranes permeable only to cations on the other hand.
Objective :
Removal of iron
II.3.3.1 Removal of iron
Classification :
- Potassium hexacyanoferrate (II): processing aid
- Calcium phytate : processing aid
Definition :
Treatment designed to eliminate excess iron in wine.
Objective :
Physico-chemical stabilisation of wine
II.3.3 Physico-chemical stabilisation of wine
Use of filter plates containing zeolites Y-faujasite to adsorb haloanisoles
II.3.2.15 Use of filter plates containing zeolites Y-Faujasite to adsorb halonisoles
Definition
Treatment using a filter plate containing zeolites Y-faujasite applied during filtration.
Objectives
Fining using yeast protein extracts
II.3.2.14 Fining using yeast protein extracts
Classification:
- Yeast protein extracts: processing aid
Definition:
Addition of yeast protein extracts for fining wines
Objectives: