Thiamine hydrochloride
COEI-1-THIAMIN Thiamine hydrochloride
3-[(4-amino-2-methyl-5-pyrimidinyl)methyl-5-
(2-hydroxyethyl-4-methylthiazolium hydrochloride
Thiamini hydrochloridum
Grape sugar
COEI-1-SUCRAI Grape sugar (rectified concentrated grape musts)
- Objective, origin and scope of application
Grape sugar is obtained exclusively from grape musts. The addition of grape sugar to wine is subject to regulation.
The label, or, when this is absent, the documentation accompanying the containers of grape sugar, must cite the sugar percentage.
Styrene-divinylbenzene beads
COEI-1-STYDVB Adsorbent styrene divinylbenzene beads
CAS N°9003-69-4
- Object, origin and scope of application
The adsorbent beads enable the reduction or elimination of organoleptic deviations characterised as “earthy-musty” by a physical process of adsorption.
Liquid sulfur dioxide
COEI-1-SOUDIO Liquid sulfur dioxide
Liquid sulfurous anhydride
Sulfuris dioxydum solutum
Sorbic acid
COEI-1-SORACI Sorbic acid
Trans,trans-hexa-2-4-dienoic acid
CH3-CH=CH-CH=CH-COOH
Cation exchange resins
COEI-1-RESECA Cation exchange resins
- Objective, origin and scope of application
Ion exchange is the reversible exchange of ions between a liquid and a solid, during the course of which the solid does not undergo any substantial changes. When this technique is applied to wine, the solid is an insoluble, permeable synthetic resin capable of exchanging ions with the wine with which it is in contact.
Polyvinylpolypyrrolidone
COEI-1-PVPP Polyvinylpolypyrrolidone
Povidone
(PVPP)
(
Polyvinylimidazole/Polyvinylpyrrolidone
COEI-1-PVIPVP Adsorbent copolymers of polyvinylimidazole/ Polyvinylpyrrolidone (PVI/PVP)
N° CAS: 87865-40-5
- Object, origin and scope of application
Adsorbent copolymers of PVI/PVP are insoluble and slightly-hygroscopic powders. They are manufactured by "popcorn" polymerization of N-vinylimidazole (CAS no. 1072-63-5,) and N-vinyl-2-pyrrolidone (CAS no.
Protein plant origin
COEI-1-PROVEG Protein plant origin from wheat, peas and potatoes
- Object, origin and field of application
The plant protein matter described in this monograph is extracted from wheat (Triticum vulgaris), peas (Pisum sativum), or potatoes (Solanum tuberosum). It is mainly made up of proteins and may contain, as minority constituents, carbohydrates (fibres, starch, sugars), fats and minerals.