Use of aspergillopepsin I to remove haze-forming proteins
II.3.3.16 Use of Aspergillopepsin I to remove haze-forming proteins
Definition:
The addition to wine of Aspergillopepsin I from Aspergillus spp. to remove haze-forming proteins
Objective:
To prevent protein haze in still white and rosé wines and sparkling wines.
Prescription:
Treatment with potassium polyaspartate
II.3.3.15 Treatment with potassium polyaspartate
Classification:
- Potassium polyaspartate: additive
Definition:
Addition of potassium polyaspartate to wines
Objective:
Contribute to the tartaric stabilization of wines
Prescription:
Treatment with Cellulose gums - Carboxymethylcellulose
II.3.3.14 Treatment with Cellulose gums (Carboxymethylcellulose)
Classification:
- Sodium Carboxymethylcellulose: additive
Definition:
Addition of cellulose gums to white, rosé and sparkling wines
Objective:
Treatment of wines with yeast mannoproteins
II.3.3.13 Treatment of wines with yeast mannoproteins
Classification:
- Yeast mannoproteins: additive
Definition:
Treatment of wines by using mannoproteins from yeast wall degradation.
Objective:
Calcium tartrate treatment
II.3.3.12 Calcium tartrate treatment
Classification:
- Calcium tartrate: processing aid
Definition:
Addition of calcium tartrate to wine.
Objective:
to contribute to the tartaric stabilisation of wine by decreasing the content of potassium hydrogenotartrate and calcium tartrate.
Treatment with calcium phytate
II.3.3.11 Treatment with calcium phytate
Classification:
- calcium phytate: Processing aid
Definition :
Addition to wine of calcium phytate (or the calcium salt of the hexaphosphoric ester of inositol).
Objective :
Treatment with potassium ferrocyanide
II.3.3.10 Treatment with potassium ferrocyanide
Classification:
- potassium ferrocyanide: Processing aid
Definition :
Addition of potassium ferrocyanide to wine.
Objective :
To lessen the wine’s content:
Treatment with iron-removing carbon
II.3.3.9 Treatment with iron-removing carbon
Definition :
Addition to wine of carbon specially prepared for the removal of iron from wines.
Objective :
To prevent iron hazes.
Recommendation of OIV:
Not admitted
Treatment with citric acid
II.3.3.8 Treatment with citric acid
Classification:
- Citric acid, monohydrate : additive
Definition :
Addition of citric acid to wine.
Objective :
Treatment with metatartaric acid
II.3.3.7 Treatment with metatartaric acid
Classification:
Metartaric acid: additive
Definition :
Addition of metatartaric acid to wine.
Objective :
To prevent the precipitation of potassium hydrogen tartrate and calcium tartrate.
Prescriptions :