II.2.1.11 Filtration

Definition :

Physical process by which must is passed through appropriate filters that retain particles in suspension.

Objective :

Clarification of the must.

Prescriptions :

a)        Filtration is practised with or without additives.

II.2.1.10 Treatment with silicon dioxide

Classification

• Colloidal solution of silicon dioxide: Processing aid

Definition :

Addition to must of a colloidal solution of silicon dioxide coupled with the addition of a gelatin solution.

Objective :

II.2.1.9 Treatment with carbon

Classification:

• Oenological carbon: processing aid

Definition :

Addition of carbon to musts.

Objectives :

II.2.1.8 Treatment with bentonites

Classification:

• Bentonites : processing aid

Definition :

Addition of bentonites to must.

Objective :

Preventive treatment for protein and copper hazes.

Prescription :

 II.2.1.7 Tanin addition

Definition :

Addition of tannin to must.

Objectives :

a)        To facilitate the subsequent stabilisation of wines by partial precipitation of excess proteinaceous matter in musts;

II.2.1.6 Gelatin treatment

Classification

• Gelatin: processing aid

Definition:

Addition of gelatin to the must

Objectives:

II.2.1.5 Settling

Definition :

Separation, before fermentation, of the more or less clear liquid from the solid matter suspended in the must.

Objectives :

a)        To eliminate soil particles.

II.2.1.4 Use of enzymes for the clarification

Classification:

II.2.1.3.2.5 Treatment with potassium carbonate

Classification:

II.2.1.3.2.4 De-acidification using an electromembrane process

Definition:

Physical method of ionic extraction from the must 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 bipolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH).