Microbiological de-acidification by lactic acid bacteria
II.3.1.2.3 Microbiological de-acidification
Definition :
Reduction of the titratable acidity and the actual acidity (increase of the pH) by malolactic fermentation.
Objective :
To produce wines :
a) See II.3.1.2 ‘De-acidification’
Chemical de-acidification
II.3.1.2.2 Chemical de-acidification
Classification :
Physical de-acidification
II.3.1.2.1 Physical de-acidification
Definition :
Reduction of the titratable acidity by use of physical procedures.
Objective :
To produce wines :
a) See 3.1.2 ‘De-acidification’
De-acidification
II.3.1.2 De-acidification
Definition :
Reduction of the titratable acidity and the actual acidity (increase of the pH).
Objective :
Production of wines of better sensory balance
Prescriptions :
The objective can be achieved :
Acidification by cation exchanger treatment
II.3.1.1.5 Acidification by cation exchange treatment
Definition:
Physical partial extraction of cations from the wine to increase titration acidity and actual acidity (decrease in pH) through cation exchanger
Objectives:
a) Increase titration acidity and actual acidity (decrease in pH)
Acidification by electromembrane treatment - Bipolar membrane electrodialysis
II.3.1.1.4 Acidification by electromembrane treatment (bipolar membrane electrodialysis)
Definition:
Physical method for ionic extraction in wine under the action of an electric field using membranes permeable only to cations on the one hand, and bipolar membranes on the other hand, and enabling an increase of titratable acidity and actual acidity (decrease of the pH).
Objectives:
Treatment with ion exchangers
II.3.1.1.3 Treatment with ion exchangers
Definition:
Operation consisting of passing the wine through a column of polymerised resin that acts as an insoluble polyelectrolyte whose ions are able to be exchanged with ions of the wine. According to their polar groupings, ion exchange resins are categorised as cation exchangers and anion exchangers.
Objectives :
Treatment with calcium sulphate -plastering
II.3.1.1.2 Treatment with calcium sulphate (plastering)[1]
Definition :
Addition of calcium sulphate to wine.
Objective :
To lower the pH of the wine.
Recommendation of the OIV:
Not admitted.
Chemical acidification
II.3.1.1.1 Chemical acidification
Classification:
- Lactic acids, L(-): Additive
- D,L malic acid: Additive
- L(+) tartaric acid: Additive
- Fumaric acid: Additive
- Citric acid: Additive
Definition:
Increasing the titration acidity and the actual acidity (decreasing pH) by adding organic acids.
Objectives:
Acidification
II.3.1.1 Acidification
Classification:
- Malic acid (D,L-, L-): additive
- Lactic acid: additive
- Tartaric acid: additive
- Citric acid, monohydrate: additive
Definition :