Separative techniques used in the Treatments of musts and wines
II.2.0 Separative techniques used in the treatments of musts and wines[1]
Definition:
Physical processes consisting in separating must or wine into several fractions having different chemical composition.
Objectives :
Treatment by discontinuous high pressure processes
II.1.18 Treatment by discontinuous high pressure processes
Definition:
Process that consists in the reduction of indigenous organisms in grapes by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar).
Objective
Treatment of crushed grapes with ultrasound to promote the extraction of their compounds
II.1.17 Treatment of crushed grapes with ultrasound to promote the extraction of their compounds
Définition :
Usage of ultrasound for a rapid extraction of grape compounds.
Objective :
To stimulate extraction of grape compounds during pre-fermentation maceration, after destemming and crushing, by using of ultrasound, with the following aims:
Maceration (General sheet)
II.1.16 Maceration (general sheet)
Définition:
Process consisting of leaving the solid and liquid parts of harvested grapes in contact for a more or less extended period of time. Maceration takes place before, simultaneously with or after fermentation.
Objective
Dissolution of substances contained within grapes, notably phenolic compounds, aromas and their precursors.
Prefermentative cold maceration for making red wines
II.1.15 Prefermentative cold maceration for making red wines
Definition :
Procedure involving the cold maturation of red grapes, destemmed and/or crushed whole clusters at a temperature for a period of time adapted to the sought after objective prior to onset of fermentation.
Objectives
Prefermentative cold maceration for making white wines
II.1.14 Prefermentative cold maceration for making white wines
Definition:
Procedure involving the cold maturation of white grapes, destemmed or crushed and whole clusters. The mixture is held at a temperature for a period of time adapted to the sought after objective prior to pressing and fermentation.
Objective
Use of enzymes to improve the grape maceration process, the extraction of juice and other grape compounds
II.1.13 Use of enzymes to improve the grape maceration process, the extraction of juice and other grape compounds
Definition:
Addition to grapes of enzymatic preparations containing activities catalysing the degradation of structural macromolecules of the cell wall of the grape, such as cellulose, pectins with their side chains, hemicellulose, glycoproteins, and various protein fractions.
Sulfiting
II.1.12 Sulfiting
Classification:
Treatment with ascorbic acid
II.1.11 Treatment with ascorbic acid
Classification:
- Ascorbic acid: additive
- Erythorbic acid: additive
Definition:
Addition of ascorbic acid to grapes.
Objective: