Acidification by yeasts
II.2.1.3.1.2.1 Acidification by yeasts
Definition:
Increase of titration acidity and real acidity (decrease in pH) during alcoholic fermentation with yeasts (Saccharomyces and non-Saccharomyces)”.
Objectives:
a) To make balanced wine from a sensory point of view;
Microbiological acidification
II.2.1.3.1.2 Microbiological acidification
Definition:
Increase of titratable acidity and real acidity (decrease in pH) by using yeasts.
Objective:
a) see general sheet “acidification” (II.2.1.3.1)
Prescriptions:
Calcium sulfate
II.2.1.3.1.1.1 Calcium sulfate
Classification:
Calcium sulphate: additive
Definition:
Addition of calcium sulphate (CaSO4.2H20) to the must prior to fermentation in combination with tartaric acid for the elaboration of liqueur wines.
Objective:
Chemical acidification
II.2.1.3.1.1 Chemical acidification
Classification:
- Malic acid (D,L-, L-): additive
- Lactic acid: additive
- Tartaric acid: additive
Definition:
Acidification
II.2.1.3.1 Acidification
Definition:
Increase of the titratable acidity and the actual acidity (decrease of the pH).
Objectives:
a) Production of balanced wines from a sensory point of view
Adjustment of acidity of must
II.2.1.3 Adjustement of acidity of must
Sulphiting
II.2.1.2 Sulphiting
Classification :
- Sulphur dioxide: additive
- Ammonium hydrogen sulphite: additive
- Potassium anhydrous sulphite: additive
Definition :
Oxygenation
II.2.1.1 Oxygenation
Classification:
Oxygen: processing aid
Definition:
Addition of oxygen or air to must
Objectives:
Preparation of musts for either preservation or alcoholic fermentation
II.2.1 Preparation of musts for either preservation or alcoholic fermentation
Application of membrane techniques
II.2.0.1 Application of membrane techniques[1]
Definition:
Treatment of musts using membrane techniques enabling the selective holding back or passing of some compounds in musts.
Objectives :