Chemical de-acidification
II.2.1.3.2.2 Chemical de-acidification
Classification :
- Potassium L(+) tartrate: processing aid
- Calcium carbonate: processing aid
- Potassium hydrogen carbonate: processing aid
Definition:
Physical de-acidification
II.2.1.3.2.1 Physical de-acidification
Definition :
Reduction of the total acidity by the application of physical procedures.
Objectives :
To produce wines:
a) See II.2.1.3.2 ‘De-acidification’
De-acidification
II.2.1.3.2 De-acidification
Definition :
Reduction of the total acidity and the actual acidity (increase of the pH).
Objective :
Production of balanced wines from a sensory point of view.
Prescriptions :
The objective can be achieved:
Acidification by cation exchanger treatment
II.2.1.3.1.4 Acidification by cation exchanger treatment
Definition:
Physical partial extraction of cations of the musts to increase titration acidity and actual acidity (decrease in pH). through a cation exchanger.
Objectives:
a) Increase titration acidity and actual acidity (decrease in pH)
Acidification by electromembrane treatment -Bipolar membrane electrodialysis
II.2.1.3.1.3 Acidification by electromembrane treatment (bipolar membrane electrodialyse)
Definition:
Physical ionic must extraction method under action of electric field using permeable cation membranes and bipolar membrane giving rise to increased titratable acidity and actual acidity (decrease in pH).
Objectives:
Acidification by yeasts
II.2.1.3.1.2.1 Acidification by yeasts
Definition:
Increase of titration acidity and real acidity (decrease in pH) during alcoholic fermentation with yeasts (Saccharomyces and non-Saccharomyces)”.
Objectives:
a) To make balanced wine from a sensory point of view;
Microbiological acidification
II.2.1.3.1.2 Microbiological acidification
Definition:
Increase of titratable acidity and real acidity (decrease in pH) by using yeasts.
Objective:
a) see general sheet “acidification” (II.2.1.3.1)
Prescriptions:
Calcium sulfate
II.2.1.3.1.1.1 Calcium sulfate
Classification:
Calcium sulphate: additive
Definition:
Addition of calcium sulphate (CaSO4.2H20) to the must prior to fermentation in combination with tartaric acid for the elaboration of liqueur wines.
Objective:
Chemical acidification
II.2.1.3.1.1 Chemical acidification
Classification:
- Malic acid (D,L-, L-): additive
- Lactic acid: additive
- Tartaric acid: additive
Definition:
Acidification
II.2.1.3.1 Acidification
Definition:
Increase of the titratable acidity and the actual acidity (decrease of the pH).
Objectives:
a) Production of balanced wines from a sensory point of view