II.2.1.19 Use of enzymes for the release of flavouring substances

Classification:

• Glycosidases: processing aid
• Glucosidases: processing aid

Definition:

II.2.1.18 Use of enzymes for improving the filterability

Classification:

II.2.1.17 Fining using proteins of plant origin

Objectives

Use of protein matter of plant origin for the fining of musts in order to improve their clarity, stability and taste.

Prescriptions:

II.2.1.16 Treatment with casein

Classification :

• Casein (calcium caseinate): processing aid

Definition:

Addition of casein to musts in the form of a colloidal suspension or in association with other fining products.

Objective:

II.2.1.15 Treatment with potassium caseinate

Classification :

• Potassium caseinate: processing aid

Definition:

Addition of potassium caseinate to musts in the form of a colloidal suspension or in association with other fining agents.

II.2.1.14 Flotation

Definition:

An operation consisting of injecting gas into a must in such a way as to cause particles or microorganisms to rise to its surface.

Objectives:

a)        Obtain rapid clarification with or without adding clarifying agents;

II.2.1.13 Desulphiting

Definition :

Operation designed to remove from the must, completely or partially, the sulphur dioxide that had been introduced by sulphiting.

Objectives :

a)        To render the must suitable for the production of different products, notably concentrated must, grape juice and special wines.

II.2.1.12.4 Concentration of must by cold

Definition:

Process consisting in concentrating must by partial freezing and elimination of the ice thus formed.

Objective:

See II.2.1.12 a and c ‘Partial dehydratation of musts’

Prescriptions:

A light sulfiting of the must before freezing is recommended.

II.2.1.12.3 Partial evaporation under atmospheric pressure

Definition:

Process consisting in eliminating a certain quantity of water from grape must in an evaporational system under atmospheric pressure.

Objectives:

See II.2.1.12. b, c, and d ‘Partial dehydratation of musts’

Prescriptions:

II.2.1.12.2 Partial evaporation

Definition:

Prescriptions to concentrate musts at a moderate temperature by evaporation of a portion of the water in the thermal exchanger under a high vacuum.

Objective:

See the sheet on II.2.1.12 “Partial dehydration of musts”.