II.3.3 Physico-chemical stabilisation of wine

II.3.2.15 Use of filter plates containing zeolites Y-Faujasite to adsorb halonisoles

Definition

Treatment using a filter plate containing zeolites Y-faujasite applied during filtration.

Objectives

II.3.2.14 Fining using yeast protein extracts

Classification:

• Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining wines

Objectives:

II.3.2.13 Fining using chitin-glucan

Classification:

• chitin-glucan: Processing aid

Definition:

Addition of chitin-glucan of fungal origin for the purpose of fining wines

Objectives:

II.3.2.12 Fining using chitosan

Classification :

• Chitosan : processing aid

Definition:

Addition of chitosan of fungal origin for the purpose of fining wines

Objectives:

II.3.2.11 Use of enzymes for the clarification of wines

Classification:

II.3.2.10 Use of enzymes for improving the solubilization of yeast compounds

Classification:

• Beta-glucanases : processing aid

Definition:

The addition to wine during winemaking on lees of enzymatic preparations notably with β-glucanase activities that catalyse the degradation of yeast cell walls.

II.3.2.9 Use of enzymes for the release of flavouring compounds from glycosylated precursors

Classification :

• Glycosidases: processing aid
• Glucosidases: processing aid

Definition:

II.3.2.8 Use of enzymes for improving filterability of wines

Classification :

II.3.2.6 Tannin addition

Definition:

Addition of tannins to wine.

Objectives:

a)        To facilitate the stabilisation of wines by partial precipitation of excess proteinaceous matter;