II.2.2.4 Pasteurisation

Definition :

Heating must to a specified temperature for a given time.

Objectives :

a)        To inhibit the activity of microorganisms present in the must at the moment of treatment.

II.2.2.3 Preservation by addition of carbon dioxide to must or carbonation of must

Definition:

Addition of carbon dioxide under pressure to must, so as to hinder its fermentation.

Objectives :

a)        Preservation of must destined for the manufacture of juice.

II.2.2.2 Preservation with alcohol before or during fermentation

Definition:

Addition of rectified alcohol of viticultural origin, wine spirit, alcohol of viticultural origin or rectified food alcohol to the must before or during alcoholic fermentation.

Objectives:

II.2.2.1 Treatment with sorbic acid

Definition:

Addition of sorbic acid or potassium sorbate to must.

Objective:

To prevent the alcoholic fermentation of the must.

Recommendation of OIV:

Not admitted.

II.2.2 Preservation of musts

II.2.1.27 Treatment of grapes by pulsed electric fields

Definition:

A process that consists on the application of sufficiently high pulsed electric fields (PEF) to destemmed and crushed grapes that causes the permeabilization of the cell membranes especially of the grape skins.

Objective

II.2.1.16 Treatment by discontinuous high pressure processes

Definition:

Process that consists in the reduction of indigenous organisms in musts by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar).

Objective

II.2.1.25.1 Reduction of the sugar content in musts through membrane coupling

Definition:

Process that consists in extracting the sugar from musts, by using membrane coupling combining microfiltration or ultrafiltration with nanofiltration or inverted osmosis.

Objectives:

II.2.1.24 Fining using yeast protein extracts

Classification :

• Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining musts

Objectives: