Preparation for packaging and packaging
II.3.5 Preparation for packaging and packaging
Treatment with fumaric acid to inhibit malolactic fermentation
II.3.4.23 Treatment with fumaric acid to inhibit malolactic fermentation
Classification:
- Fumaric acid : Additive
Definition:
Addition of fumaric acid to wine.
Objective:
Malolactic fermentation activators
II.3.4.21 Malolactic fermentation activators
Definition:
Addition of malolactic fermentation activators at the end or after the alcoholic fermentation to facilitate malolactic fermentation.
Objective:
Promote the initiation, kinetics or completion of malolactic fermentation:
Use of selective vegetal fibres
II.3.4.20 Use of selective vegetal fibres
Definition:
Use of a selective adsorbent composed of vegetal fibres, during wine filtration.
Objectives:
a) To reduce the ochratoxin A levels in wines;
Treatment of wines using inactivated yeasts with guaranteed glutathione levels
II.3.4.19 Treatment of wines using inactivated yeasts with guaranteed glutathione levels
Classification
- Inactivated yeasts with guaranteed glutathione levels: Processing aid
Definition:
Addition of inactivated yeasts whose cells have guaranteed reduced-glutathione levels.
Objectives:
Treatment with glutathione
II.3.4.18 Treatment with glutathione
Classification:
- Glutathione: Additive
Definition:
Addition of glutathione to wine.
Objectives:
Treatment using chitin-glucan
II.3.4.17 Treatment using chitin-glucan
Classification:
- Chitin-Glucan: processing aid
Definition:
Addition of chitin-glucan of fungal origin to wines
Objectives:
Treatment using chitosan
II.3.4.16 Treatment using chitosan
Classification:
- Chitosan: processing aid
Definition:
Addition of chitosan of fungal origin to wines
Objectives:
Treatment with D,L-Tartaric acid
II.3.4.15 Treatment with D,L-Tartaric acid
Classification:
- D,L-tartaric acid: processing aid
- Potassium D,L-tartrate: processing aid
Definition: