II.3.3.6 Treatment with gum arabic

Classification :

• Arabic gum : additive

Definition :

Addition of gum arabic to wine.

Objectives :

II.3.3.5 Treatment with bentonites

Classification:

• Bentonites: processing aid

Definition

Addition of bentonites to wine.

Objective :

To prevent protein and copper hazes.

Prescription :

II.3.3.4 Cold stabilisation

Definition :

Operation that consists of chilling the wine.

Objectives :

a)        To promote the crystallisation and precipitation of potassium and calcium tartrates, the precipitation of colloids and also to improve the stability of wine.

Prescriptions :

II.3.3.3 Tartrate stabilisation by treatment with cation exchangers

Definition :

Operation consisting of passing the wine through a column of polymerised resin that reacts as an insoluble polyelectrolyte whose cations are able to be exchanged with cations of the surrounding medium.

Objective :

To obtain a tartrate-stable wine:

II.3.3.2 Tartrate stabilisation by electrodialysis

Definition :

Physical method for the extraction of ions in super-saturation in the wine under the action of an electric field with the help of membranes permeable only to anions on the one hand, and membranes permeable only to cations on the other hand.

Objective :

II.3.3.1 Removal of iron

Classification :

• Potassium hexacyanoferrate (II): processing aid
• Calcium phytate : processing aid

Definition :

Treatment designed to eliminate excess iron in wine.

Objective :

II.3.3 Physico-chemical stabilisation of wine

II.3.2.15 Use of filter plates containing zeolites Y-Faujasite to adsorb halonisoles

Definition

Treatment using a filter plate containing zeolites Y-faujasite applied during filtration.

Objectives

II.3.2.14 Fining using yeast protein extracts

Classification:

• Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining wines

Objectives:

II.3.2.13 Fining using chitin-glucan

Classification:

• chitin-glucan: Processing aid

Definition:

Addition of chitin-glucan of fungal origin for the purpose of fining wines

Objectives: