Treatment with potassium carbonate
II.2.1.3.2.5 Treatment with potassium carbonate
Classification:
De-acidification using an electromembrane process
II.2.1.3.2.4 De-acidification using an electromembrane process
Definition:
Physical method of ionic extraction from the must 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 bipolar membranes is used to manage a reduction in titratable acidity and the actual acidity (increase in the pH).
De-acidification by lactic acid bacteria
II.2.1.3.2.3.2 De-acidification by lactic acid bacteria
Definition:
Reduction of the total acidity and real acidity (increase in pH) through the use of lactic acid bacteria of the Lactobacillus, Leuconostoc, Pediococcus and Oenococcus genera.
Objectives:
a) To develop balanced wines in terms of taste sensations;
De-acidification by yeasts
II.2.1.3.2.3.1 De-acidification by yeasts
Definition:
Lowering of total acidity and real acidity (increase in pH) by using selected yeasts (Saccharomyces and non-Saccharomyces)
Objectives:
a) To make balanced wine from a gustatory sensation point of view;
Microbiological de-acidification
II.2.1.3.2.3 Microbiological de-acidification
Definition:
Lowering of total acidity and real acidity (increase in pH) by using yeasts or lactic acid bacteria.
Objective:
See sheet II.2.1.3.2 De-acidification
Prescriptions:
Chemical de-acidification
II.2.1.3.2.2 Chemical de-acidification
Classification :
- Potassium L(+) tartrate: processing aid
- Calcium carbonate: processing aid
- Potassium hydrogen carbonate: processing aid
Definition:
Physical de-acidification
II.2.1.3.2.1 Physical de-acidification
Definition :
Reduction of the total acidity by the application of physical procedures.
Objectives :
To produce wines:
a) See II.2.1.3.2 ‘De-acidification’
De-acidification
II.2.1.3.2 De-acidification
Definition :
Reduction of the total acidity and the actual acidity (increase of the pH).
Objective :
Production of balanced wines from a sensory point of view.
Prescriptions :
The objective can be achieved:
Acidification by cation exchanger treatment
II.2.1.3.1.4 Acidification by cation exchanger treatment
Definition:
Physical partial extraction of cations of the musts to increase titration acidity and actual acidity (decrease in pH). through a cation exchanger.
Objectives:
a) Increase titration acidity and actual acidity (decrease in pH)
Acidification by electromembrane treatment -Bipolar membrane electrodialysis
II.2.1.3.1.3 Acidification by electromembrane treatment (bipolar membrane electrodialyse)
Definition:
Physical ionic must extraction method under action of electric field using permeable cation membranes and bipolar membrane giving rise to increased titratable acidity and actual acidity (decrease in pH).
Objectives: