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.

II.3.4.9 Treatment with polyvinylpolypyrrolidone (PVPP)

Classification:

• Polyvinylpolypyrrolidone: processing aid

Definition:

Addition to wine of polyvinylpolypyrrolidone (PVPP).

Objectives :

To reduce the content of tannin and other polyphenols in the wine with a view:

II.3.4.8 Treatment with diethyl decarbonate

Definition :

Addition of diethyl dicarbonate to wine.

Objective :

To stabilise wine from a biological point of view by chemical treatment.

Recommendation of OIV :

Not admitted

II.3.4.6 Treatment with oils

Definition :

Use of mineral oils.

Objective :

To eliminate accidental taints in wine by intimate mixing of the oil and the wine.

Recommendation of the OIV:

Not admitted

II.3.4.5 Treatment with sorbic acid

Classification:

• Sorbic acid: Additive

Definition :

Addition to wine of sorbic acid or potassium sorbate.

Objectives :

II.3.4.4 Sulphiting

Classification:

• Sorbic acid: additive
• Potassium sorbate: additive

Definition:

The addition of gaseous sulphur dioxide, sulphuric solutions or potassium metabisulphite solutions to wine.