Calcium sulfate
II.2.1.3.1.1.1 Calcium sulfate
Classification:
Calcium sulphate: additive
Definition:
Addition of calcium sulphate (CaSO4.2H20) to the must prior to fermentation in combination with tartaric acid for the elaboration of liqueur wines.
Objective:
Chemical acidification
II.2.1.3.1.1 Chemical acidification
Classification:
- Malic acid (D,L-, L-): additive
- Lactic acid: additive
- Tartaric acid: additive
Definition:
Acidification
II.2.1.3.1 Acidification
Definition:
Increase of the titratable acidity and the actual acidity (decrease of the pH).
Objectives:
a) Production of balanced wines from a sensory point of view
Adjustment of acidity of must
II.2.1.3 Adjustement of acidity of must
Sulphiting
II.2.1.2 Sulphiting
Classification :
- Sulphur dioxide: additive
- Ammonium hydrogen sulphite: additive
- Potassium anhydrous sulphite: additive
Definition :
Oxygenation
II.2.1.1 Oxygenation
Classification:
Oxygen: processing aid
Definition:
Addition of oxygen or air to must
Objectives:
Preparation of musts for either preservation or alcoholic fermentation
II.2.1 Preparation of musts for either preservation or alcoholic fermentation
Application of membrane techniques
II.2.0.1 Application of membrane techniques[1]
Definition:
Treatment of musts using membrane techniques enabling the selective holding back or passing of some compounds in musts.
Objectives :
Separative techniques used in the Treatments of musts and wines
II.2.0 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 :
Treatment by discontinuous high pressure processes
II.1.18 Treatment by discontinuous high pressure processes
Definition:
Process that consists in the reduction of indigenous organisms in grapes by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar).
Objective