Fining
II.3.2.1 Fining
Classification:
Clarification of wine
II.3.2 Clarification of wine
De-acidification using an electromembrane process
II.3.1.2.4 De-acidification using an electromembrane process
Definition:
Physical method of ionic extraction from the wine under the action of an electric field using permeable membranes with anions on the one part and bipolar membranes on the other. The combination of permeable membranes with anions and biopolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH)
Microbiological de-acidification by lactic acid bacteria
II.3.1.2.3 Microbiological de-acidification
Definition :
Reduction of the titratable acidity and the actual acidity (increase of the pH) by malolactic fermentation.
Objective :
To produce wines :
a) See II.3.1.2 ‘De-acidification’
Chemical de-acidification
II.3.1.2.2 Chemical de-acidification
Classification :
Physical de-acidification
II.3.1.2.1 Physical de-acidification
Definition :
Reduction of the titratable acidity by use of physical procedures.
Objective :
To produce wines :
a) See 3.1.2 ‘De-acidification’
De-acidification
II.3.1.2 De-acidification
Definition :
Reduction of the titratable acidity and the actual acidity (increase of the pH).
Objective :
Production of wines of better sensory balance
Prescriptions :
The objective can be achieved :
Acidification by cation exchanger treatment
II.3.1.1.5 Acidification by cation exchange treatment
Definition:
Physical partial extraction of cations from the wine to increase titration acidity and actual acidity (decrease in pH) through cation exchanger
Objectives:
a) Increase titration acidity and actual acidity (decrease in pH)
Acidification by electromembrane treatment - Bipolar membrane electrodialysis
II.3.1.1.4 Acidification by electromembrane treatment (bipolar membrane electrodialysis)
Definition:
Physical method for ionic extraction in wine under the action of an electric field using membranes permeable only to cations on the one hand, and bipolar membranes on the other hand, and enabling an increase of titratable acidity and actual acidity (decrease of the pH).
Objectives:
Treatment with ion exchangers
II.3.1.1.3 Treatment with ion exchangers
Definition:
Operation consisting of passing the wine through a column of polymerised resin that acts as an insoluble polyelectrolyte whose ions are able to be exchanged with ions of the wine. According to their polar groupings, ion exchange resins are categorised as cation exchangers and anion exchangers.
Objectives :