II.2.1.3 Adjustement of acidity of must

II.2.1.1 Oxygenation

Classification:

Oxygen: processing aid

Definition:

Addition of oxygen or air to must

Objectives:

II.2.1 Preparation of musts for either preservation or alcoholic fermentation

II.1.18 Treatment by discontinuous high pressure processes

Definition:

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

Objective

II.1.17 Treatment of crushed grapes with ultrasound to promote the extraction of their compounds

Définition :

Usage of ultrasound for a rapid extraction of grape compounds.

Objective :

To stimulate extraction of grape compounds during pre-fermentation maceration, after destemming and crushing, by using of ultrasound, with the following aims:

II.1.16 Maceration (general sheet)

Définition:

Process consisting of leaving the solid and liquid parts of harvested grapes in contact for a more or less extended period of time. Maceration takes place before, simultaneously with or after fermentation.

Objective

Dissolution of substances contained within grapes, notably phenolic compounds, aromas and their precursors.

II.1.15 Prefermentative cold maceration for making red wines

Definition :

Procedure involving the cold maturation of red grapes, destemmed and/or crushed whole clusters at a temperature for a period of time adapted to the sought after objective prior to onset of fermentation.

Objectives