II.3.3.11 Treatment with calcium phytate

Classification:

• calcium phytate: Processing aid

Definition :

Addition to wine of calcium phytate (or the calcium salt of the hexaphosphoric ester of inositol).

Objective :

II.3.3.10 Treatment with potassium ferrocyanide

Classification:

• potassium ferrocyanide: Processing aid

Definition :

Addition of potassium ferrocyanide to wine.

Objective :

To lessen the wine’s content:

II.3.3.9 Treatment with iron-removing carbon

Definition :

Addition to wine of carbon specially prepared for the removal of iron from wines.

Objective :

To prevent iron hazes.

Recommendation of OIV:

Not admitted

II.3.3.8 Treatment with citric acid

Classification:

• Citric acid, monohydrate : additive

Definition :

Addition of citric acid to wine.

Objective :

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 :

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.

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 :

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 :

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:

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 :