Treatment with oils
II.3.4.6 Treatment with oils
Definition :
Use of mineral oils.
Objective :
To eliminate accidental taints in wine by intimate mixing of the oil and the wine.
Recommendation of the OIV:
Not admitted
Treatment with sorbic acid
II.3.4.5 Treatment with sorbic acid
Classification:
- Sorbic acid: Additive
Definition :
Addition to wine of sorbic acid or potassium sorbate.
Objectives :
Sulphiting
II.3.4.4 Sulphiting
Classification:
- Sorbic acid: additive
- Potassium sorbate: additive
Definition:
The addition of gaseous sulphur dioxide, sulphuric solutions or potassium metabisulphite solutions to wine.
Bulk pasteurisation
II.3.4.3.1 Bulk pasteurisation
Classification :
- Liquide sulphur dioxide: additive
Definition :
Heating wine to a specified temperature for a given time.
Objectives :
Pasteurisation
II.3.4.3 Pasteurisation
Definition :
Heating wine to a specified temperature for a given time.
Objectives :
a) To inhibit the activity of microorganisms present in the must at the time of treatment.
Biological stabilisation
II.3.4.2 Biological stabilisation
Definition:
Processing designed to eliminate undesirable microorganisms or to inhibit their development.
Objective:
To obtain biological stability of the wine.
Prescriptions:
To achieve the objective, the following procedures may be used:
Topping up
II.3.4.1 Topping up
Definition :
Operation consisting of the addition of wine to a wine container in order always to keep it full and to compensate for normal storage losses.
Objective :
To avoid all contact of the wine with air which could lead to oxidation or aerobic microbial growth.
Prescription :
Protection and preservation of wine
II.3.4 Protection and preservation of wine
Use of aspergillopepsin I to remove haze-forming proteins
II.3.3.16 Use of Aspergillopepsin I to remove haze-forming proteins
Definition:
The addition to wine of Aspergillopepsin I from Aspergillus spp. to remove haze-forming proteins
Objective:
To prevent protein haze in still white and rosé wines and sparkling wines.
Prescription:
Treatment with potassium polyaspartate
II.3.3.15 Treatment with potassium polyaspartate
Classification:
- Potassium polyaspartate: additive
Definition:
Addition of potassium polyaspartate to wines
Objective:
Contribute to the tartaric stabilization of wines
Prescription: