LEVURES INACTIVEES
COEI-1-INAYEA Inactivated yeasts
- Object, origin and scope of application
Inactivated yeasts are used as nutrients for yeasts at the beginning of and during alcoholic fermentation, and also to encourage the rehydration of active dry yeasts.
LEVURES SÉLECTIONNÉES NON-SACCHAROMYCES SPP.
COEI-1-NOSACC Non-Saccharomyces selected yeasts
- Object, origin and field of application
Non-Saccharomyces yeasts can be used for the inoculation of grapes, musts and wine according to resolution OENO-MICRO 14-546.
LEVURES SÉLECTIONNÉES SACCHAROMYCES SPP.
COEI-1-SACCHA Saccharomyces spp. Selected yeasts
- Object, origin and field of application
Saccharomyces spp. selected yeasts can be used for the inoculation of grapes, musts and wine according to resolution OENO-MICRO 14-546 in order to initiate and/or ensure completion of alcoholic fermentation and the production of special wines.
LAIT ECREME
COEI-1-LAIECR Skim milk
- Object, ORIGIN and field of APPLICATION
Skimmed cow’s milk can be used to clarify wine. Its coagulation traps particles which are eliminated in the sediments. It must not introduce a taint into the wine.
KAOLIN
COEI-1-KAOLIN Kaolin
Kaolinum
- Objective, Origin and Scope of Application
Kaolin is a natural hydrated aluminum silicate.
It is used as a clarification agent in wines.
GOMME ARABIQUE
COEI-1-GOMARA Gum arabic
Gumme arabicum
Acaciae gummi
SIN No.414
- Objective, origin and scope of application
Gum arabic is a gummy exudation which hardens in air and f
GLUTATHION
COEI-1-GLUTAT Glutathione
Chemical name: γ-L-Glutamyl-L-cysteinyl-glycine
CAS number: 70-18-8
Molecular weight: 307.33 g/mol
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GELATINE
COEI-1-GELATI Gelatine
Proteinum ossii
Gelatina
- Object, origin and field of application
FIBRES VEGETALES SELECTIVES
COEI-1-FIBVEG Selective plant fibers
- Object, origin and scope of application
ACTIVITE XYLANASE
COEI-1-XYLANA Determination of endo-1,4- β-xylanase activity in enzymatic preparations
General specifications
Hemicellulases are generally present in enzymatic preparations among other activities within an enzymatic complex. Unless otherwise stated, the specifications must be compliant with Resolution OIV-OENO 365-2009 on the general specifications of enzymatic preparations that appear in the International Oenological Codex.