Commission Œnologie

Adopted

MEMBRANES DE NANOFILTRATION

COEI-1-NANMEM Nanofiltration membranes

  1. Object, origin and scope of application

Membranes belonging to the family of semi-permeable membranes, these can be homogenous or composite membranes and are generally organic; they may have a spiralled or "spiral-wound", flat sheet or "frame and plate", tubular or hollow fibre configuration.

MEMBRANES D’ULTRAFILTRATION

COEI-1-MEMULT Ultrafiltration membranes

  1. Object, origin and scope of application

 

Membranes belonging to the family of porous membranes, these can be organic or inorganic, and are generally anisotropic (asymmetric) or composite membranes; they may have a spiralled or "spiral-wound", flat sheet or "frame and plate", tubular or hollow fibre configuration.

MEMBRANES D’ELECTRODIALYSE

COEI-1-MEMELE Electrodialysis membranes

  1. Objective, Origin and Scope of Application

An electrodialysis membrane is a thin, dense, insoluble wall composed of a polymer material that is permeable to ions.  When placed between two solutions, it allows the selective transfer of ions from one solution to the other when acted upon by an electric field.

LYSOZYME

COEI-1-LYSOZY Lysozyme

Muramidase

N°SIN: 1105 (enzyme 3.2.1.17)

  1. Object, origin and field of application

Lysozyme (Chlorhydrate and Lysozyme) is an edible egg white extract from hens.

LEVURES AUTOLYSATS

COEI-1-AUTLYS Yeasts autolysates

  1. Object, origin and scope of application

Yeast autolysates are used as nutrients during the rehydration of dry active yeasts intended for alcoholic fermentation, and also as nutrients during alcoholic fermentation. Yeast autolysates are derived from Saccharomyces spp. yeast biomass.

LEVURES INACTIVEES (GLUTATHION)

COEI-1-LEVGLU Inactivated yeasts with guaranteed glutathione levels

  1. Object, origin and scope of application

These inactivated dry yeasts (IDY) with guaranteed glutathione levels are characterised by higher levels of reduced glutathione than those contained in standard inactivated yeasts. They are used to limit oxidation phenomena in musts and wines.