II.3.2.12 Fining using chitosan

Classification :

• Chitosan : processing aid

Definition:

Addition of chitosan of fungal origin for the purpose of fining wines

Objectives:

II.3.2.11 Use of enzymes for the clarification of wines

Classification:

II.3.2.10 Use of enzymes for improving the solubilization of yeast compounds

Classification:

• Beta-glucanases : processing aid

Definition:

The addition to wine during winemaking on lees of enzymatic preparations notably with β-glucanase activities that catalyse the degradation of yeast cell walls.

II.3.2.9 Use of enzymes for the release of flavouring compounds from glycosylated precursors

Classification :

• Glycosidases: processing aid
• Glucosidases: processing aid

Definition:

II.3.2.8 Use of enzymes for improving filterability of wines

Classification :

II.3.2.7 Fining using proteins of plant origin

Classification:

II.3.2.6 Tannin addition

Definition:

Addition of tannins to wine.

Objectives:

a)        To facilitate the stabilisation of wines by partial precipitation of excess proteinaceous matter;

II.3.2.5 Decanting

Definition :

Operation consisting of transferring from one wine tank to another:

A still wine at normal pressure,

Objectives :

a)        To separate wines from their lees, deposited on the bottom of the container.

II.3.2.4 Treatment with silicon dioxide

Classification:

• Colloidal silicon dioxide solution: processing aid

Definition :

Addition to wine of a colloidal solution (gel) of silicon dioxide coupled with the addition of a gelatin solution or, possibly, with other proteinaceous finings.

Objective :

II.3.2.3 Racking

Classification:

• Nitrogen: processing aid
• Argon: processing aid

Definition :

Operation involving the transfer of wine from one wine container to another by allowing the separation of solid deposits from the liquid.

Objectives: