Treatment with calcium sulphate -plastering
II.3.1.1.2 Treatment with calcium sulphate (plastering)[1]
Definition :
Addition of calcium sulphate to wine.
Objective :
To lower the pH of the wine.
Recommendation of the OIV:
Not admitted.
Chemical acidification
II.3.1.1.1 Chemical acidification
Classification:
- Lactic acids, L(-): Additive
- D,L malic acid: Additive
- L(+) tartaric acid: Additive
- citric acid: Additive
Definition:
Acidification
II.3.1.1 Acidification
Classification:
- Malic acid (D,L-, L-): additive
- Lactic acid: additive
- Tartaric acid: additive
- Citric acid, monohydrate: additive
Definition :
Adjustment of acidity of wine
II.3.1 Adjustement of acidity of wine
Application of membrane techniques
II.3.0.1 Application of membrane techniques[1]
Definition:
Treatment of wine using membrane techniques enabling the selective holding back or passing of some compounds in wine.
Objectives:
Separative techniques used in the Treatments of musts and wines
II.3.0 Separative techniques used in the treatments of musts and wines[1]
Definition:
Physical processes consisting in separating must or wine into several fractions having different chemical composition.
Objectives:
Maceration of raisined grapes or their pomace in wine
II.2.3.10 Maceration of raisined grapes or their pomace in wine
Definition:
Procedure which involves the maceration in wine of raisined grapes or grapes affected by noble rot or their pomace following fermentation.
Objectives:
a) To increase content of:
Warm post fermentation maceration of red grapes called warm final maceration
II.2.3.9 Warm post fermentation maceration of red grapes called warm final maceration
Definition:
Procedure involving the prolonging of fermentative maceration using a warm post-fermentation maceration.
Objectives
a) Complete the release of skin compounds carried out by pre-fermentative and fermentative maceration.
Fermentation in small capacity wooden containers
II.2.3.8 Fermentation in small capacity wooden containers
Definition:
Carrying out alcoholic fermentation and, possibly, malolactic fermentation of wines in small capacity wooden containers.
Objectives:
Interruption of alcoholic fermentation by physical procedures
II.2.3.6 Interruption of alcoholic fermentation by physical procedures
Definition :
Arresting the alcoholic fermentation.
Objective :
To obtain a product containing endogenous sugar.
Prescriptions :