II.3.5 Preparation for packaging and packaging

II.3.4.23 Treatment with fumaric acid to inhibit malolactic fermentation

Classification:

• Fumaric acid : Additive

Definition:

Addition of fumaric acid to wine.

Objective:

II.3.4.21 Malolactic fermentation activators

Definition:

Addition of malolactic fermentation activators at the end or after the alcoholic fermentation to facilitate malolactic fermentation.

Objective:

Promote the initiation, kinetics or completion of malolactic fermentation:

II.3.4.20 Use of selective plant fibres in wines

Definition:

Use in wines of a selective adsorbent composed of plant fibres.

Objectives:

a)          To reduce the ochratoxin A levels in wines;

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: