Bulk pasteurisation
II.3.4.3.1 Bulk pasteurisation
Classification :
- Liquide sulphur dioxide: additive
Definition :
Heating wine to a specified temperature for a given time.
Objectives :
Pasteurisation
II.3.4.3 Pasteurisation
Definition :
Heating wine to a specified temperature for a given time.
Objectives :
a) To inhibit the activity of microorganisms present in the must at the time of treatment.
Biological stabilisation
II.3.4.2 Biological stabilisation
Definition:
Processing designed to eliminate undesirable microorganisms or to inhibit their development.
Objective:
To obtain biological stability of the wine.
Prescriptions:
To achieve the objective, the following procedures may be used:
Topping up
II.3.4.1 Topping up
Definition :
Operation consisting of the addition of wine to a wine container in order always to keep it full and to compensate for normal storage losses.
Objective :
To avoid all contact of the wine with air which could lead to oxidation or aerobic microbial growth.
Prescription :
Protection and preservation of wine
II.3.4 Protection and preservation of wine
Use of aspergillopepsin I to remove haze-forming proteins
II.3.3.16 Use of Aspergillopepsin I to remove haze-forming proteins
Definition:
The addition to wine of Aspergillopepsin I from Aspergillus spp. to remove haze-forming proteins
Objective:
To prevent protein haze in still white and rosé wines and sparkling wines.
Prescription:
Treatment with potassium polyaspartate
II.3.3.15 Treatment with potassium polyaspartate
Classification:
- Potassium polyaspartate: additive
Definition:
Addition of potassium polyaspartate to wines
Objective:
Contribute to the tartaric stabilization of wines
Prescription:
Treatment with Cellulose gums - Carboxymethylcellulose
II.3.3.14 Treatment with Cellulose gums (Carboxymethylcellulose)
Classification:
- Sodium Carboxymethylcellulose: additive
Definition:
Addition of cellulose gums to white, rosé and sparkling wines
Objective:
Treatment of wines with yeast mannoproteins
II.3.3.13 Treatment of wines with yeast mannoproteins
Classification:
- Yeast mannoproteins: additive
Definition:
Treatment of wines by using mannoproteins from yeast wall degradation.
Objective:
Calcium tartrate treatment
II.3.3.12 Calcium tartrate treatment
Classification:
- Calcium tartrate: processing aid
Definition:
Addition of calcium tartrate to wine.
Objective:
to contribute to the tartaric stabilisation of wine by decreasing the content of potassium hydrogenotartrate and calcium tartrate.