II.3.2.2.2 Sterilising filtration

Definition:

Filtration of wines on materials allowing the elimination of microorganisms.

Objective :

To obtain biologically stable wines for bottling.

Prescriptions :

II.3.2.2.1 Filtration by continuous deposition

Definition :

Filtration of the wine, after formation of a filter bed, which is then fed constantly by a continuous addition of filter material into the wine to be clarified.

Objective :

To obtain a suitable level of clarity, to a given technological stage, by the elimination of substances in suspension in the wine.

II.3.2.2 Filtration

Classification:

• Diatomite: processing aid
• Perlite: processing aid

Definition:

Physical process consisting of passing the wine through appropriate filters that retain particles in suspension.

Objectives:

II.3.2 Clarification of wine

II.3.1.2.4 De-acidification using an electromembrane process

Definition:

Physical method of ionic extraction from the wine under the action of an electric field using permeable membranes with anions on the one part and bipolar membranes on the other. The combination of permeable membranes with anions and biopolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH)

II.3.1.2.3 Microbiological de-acidification

Definition :

Reduction of the titratable acidity and the actual acidity (increase of the pH) by malolactic fermentation.

Objective :

To produce wines :

a)       See II.3.1.2 ‘De-acidification’

II.3.1.2.2 Chemical de-acidification

Classification :