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.
ARABINANASE
COEI-1-ACTARA Determination of endo- α(1,5) arabinanase activity in pectolytic enzyme preparations
General specifications
UREASE
COEI-1-UREASE Urease
E.C.3.5.1.5
CAS N°: 9002-13-5
General specifications
The specifications must be in compliance with general specifications for enzymatic preparations as provided for in the International Oenological Codex.
POLYGALACTURONASE
COEI-1-ACTPGA Determination of polygalacturonase activity in enzymatic preparations (endo- and exo-polygalacturonase activities (PG)
(EC. 3.2.1.15 – CAS N° 9032-75-1)
General specifications