Adjustment of acidity of wine
II.3.1 Adjustement of acidity of wine
Application of membrane techniques
II.3.0.1 Application of membrane techniques[1]
Definition:
Treatment of wine using membrane techniques enabling the selective holding back or passing of some compounds in wine.
Objectives:
Separative techniques used in the Treatments of musts and wines
II.3.0 Separative techniques used in the treatments of musts and wines[1]
Definition:
Physical processes consisting in separating must or wine into several fractions having different chemical composition.
Objectives:
Maceration of raisined grapes or their pomace in wine
II.2.3.10 Maceration of raisined grapes or their pomace in wine
Definition:
Procedure which involves the maceration in wine of raisined grapes or grapes affected by noble rot or their pomace following fermentation.
Objectives:
a) To increase content of:
Warm post fermentation maceration of red grapes called warm final maceration
II.2.3.9 Warm post fermentation maceration of red grapes called warm final maceration
Definition:
Procedure involving the prolonging of fermentative maceration using a warm post-fermentation maceration.
Objectives
a) Complete the release of skin compounds carried out by pre-fermentative and fermentative maceration.
Fermentation in small capacity wooden containers
II.2.3.8 Fermentation in small capacity wooden containers
Definition:
Carrying out alcoholic fermentation and, possibly, malolactic fermentation of wines in small capacity wooden containers.
Objectives:
Interruption of alcoholic fermentation by physical procedures
II.2.3.6 Interruption of alcoholic fermentation by physical procedures
Definition :
Arresting the alcoholic fermentation.
Objective :
To obtain a product containing endogenous sugar.
Prescriptions :
Treatment with yeast ghosts
II.2.3.4 Treatment with yeast ghosts
Classification :
- Yeast hulls: processing aid
Definition :
Addition to the must, to the fermenting must or to the wine of a preparation of yeast ghosts.
Objectives :
Treatment with thiamin
II.2.3.3 Treatment with thiamin
Classification:
- Thiamine hydrochloride: processing aid
Definition :
Addition of thiamin to must.
Objectives :
fermentation activators
II.2.3.2 Fermentation activators
Classification: