II.3.3.2 Tartrate stabilisation by electrodialysis

Definition :

Physical method for the extraction of ions in super-saturation in the wine under the action of an electric field with the help of membranes permeable only to anions on the one hand, and membranes permeable only to cations on the other hand.

Objective :

II.3.3.1 Removal of iron

Classification :

• Potassium hexacyanoferrate (II): processing aid
• Calcium phytate : processing aid

Definition :

Treatment designed to eliminate excess iron in wine.

Objective :

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: