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).

II.2.1.3.2.3.2 De-acidification by lactic acid bacteria

Definition:

Reduction of the total acidity and real acidity (increase in pH) through the use of lactic acid bacteria of the Lactobacillus, Leuconostoc, Pediococcus and Oenococcus genera.

Objectives:

a)        To develop balanced wines in terms of taste sensations;

II.2.1.3.2.3.1 De-acidification by yeasts

Definition:

Lowering of total acidity and real acidity (increase in pH) by using selected yeasts (Saccharomyces and non-Saccharomyces)

Objectives:

a)        To make balanced wine from a gustatory sensation point of view;