II.2.2 Preservation of musts

II.2.1.27 Treatment of grapes by pulsed electric fields

Definition:

A process that consists on the application of sufficiently high pulsed electric fields (PEF) to destemmed and crushed grapes that causes the permeabilization of the cell membranes especially of the grape skins.

Objective

II.2.1.16 Treatment by discontinuous high pressure processes

Definition:

Process that consists in the reduction of indigenous organisms in musts by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar).

Objective

II.2.1.25.1 Reduction of the sugar content in musts through membrane coupling

Definition:

Process that consists in extracting the sugar from musts, by using membrane coupling combining microfiltration or ultrafiltration with nanofiltration or inverted osmosis.

Objectives:

II.2.1.24 Fining using yeast protein extracts

Classification :

• Yeast protein extracts: processing aid

Definition:

Addition of yeast protein extracts for fining musts

Objectives:

II.2.1.23 Fining using chitin-glucan

Classification:

• chitin-glucan: processing aid

Definition:

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

Objectives:

II.2.1.22 Fining using chitosan

Classification:

• Chitosan: processing aid

Definition:

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

Objectives:

II.2.1.21 Treatment with D,L-Tartaric acid

Classification:

• D,L-tartaric acid: processing aid

Definition:

Addition of D,L-tartaric acid or the potassium-salts of D,L-tartaric acid in must

Objectives:

Reduction of excessive levels of calcium

II.2.1.20 Adsorbant copolymer treatment PVI/PVP

Classification:

• PVI/PVP copolymer: processing aid

Definition:

The addition of polyvinylimidazole – polyvinylpyrrolidone copolymers (PVI/PVP) in order to reduce copper, iron and heavy metal contents.

Objectives: