Treatment by continuous high pressure processes
II.2.2.10 Treatment by continuous high pressure processes
Definition:
Operation for the elimination of wild microorganisms in musts by high pressure processing (above 200 MPa or 2000 bar) in continuous. In UHPH, the pressure is usually ranging 300-400 MPa.
Objectives:
Treatment using inactivated yeasts with guaranteed glutathione levels
II.2.2.9 Treatment using inactivated yeasts with guaranteed glutathione levels
Classification:
inactivated yeasts with guaranteed glutathione levels: processing aids
Definition:
Addition of inactivated yeasts whose cells have guaranteed reduced-glutathione levels.
Objectives:
Treatment of must with Glutathione
II.2.2.8 Treatment of must with glutathione
Classification:
- Glutathione: additive
Definition:
Addition of glutathione to musts.
Objective:
Treatment with ascorbic acid
II.2.2.7 Treatment with ascorbic acid
Classification:
- Ascorbic acid: additive
- Erythorbic acid: additive
Definition:
Addition of ascorbic acid to must.
Objectives:
lysozyme treatment
II.2.2.6 Lysozyme treatment
Classification
- Lysozyme: Processing aid
Definition:
Addition of lysozyme to the must.
Objectives:
Protection under inert atmosphere
II.2.2.5 Protection under inert atmosphere
Classification:
- Nitrogen : processing aid
- Argon : processing aid
Definition :
Operation consistent with creating an inert atmosphere using nitrogen, carbon dioxide and/or argon.
Pasteurisation
II.2.2.4 Pasteurisation
Definition :
Heating must to a specified temperature for a given time.
Objectives :
a) To inhibit the activity of microorganisms present in the must at the moment of treatment.
Preservation by addition of carbon dioxide to must or carbonation of musts
II.2.2.3 Preservation by addition of carbon dioxide to must or carbonation of must
Definition:
Addition of carbon dioxide under pressure to must, so as to hinder its fermentation.
Objectives :
a) Preservation of must destined for the manufacture of juice.
Preservation with alcohol before or during fermentation
II.2.2.2 Preservation with alcohol before or during fermentation
Definition:
Addition of rectified alcohol of viticultural origin, wine spirit, alcohol of viticultural origin or rectified food alcohol to the must before or during alcoholic fermentation.
Objectives:
Treatment with sorbic acid
II.2.2.1 Treatment with sorbic acid
Definition:
Addition of sorbic acid or potassium sorbate to must.
Objective:
To prevent the alcoholic fermentation of the must.
Recommendation of OIV:
Not admitted.