II.6.1.15 Carbon dioxide use

Definition:

Addition of carbon dioxide.

Objectives:

a)        Protecting aromatised wines, beverages based on vitivinicultural products or wine-based beverages against oxidation by displacing oxygen

II.6.1.14 Mixing of white wines or musts with red wines or musts

Definition:

Mixing of white wines or musts with red wines or musts.

Objectives:

Adjusting the final colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages

Obtaining the desired colour of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

II.6.1.13 Refermentation

Definition:

Addition of fermentable sugars and monitoring of fermentation by means of selected yeasts.

Objective:

Increasing the alcoholic strength and causing capture of foam.

Prescription:

II.6.1.12 Cryoconcentration

Definition:

A method of concentrating base wines by means of freezing and physical removal of ice thus formed.

Objectives:

Increasing the volumetric alcoholic strength and the structure of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Prescription:

II.6.1.11 Partial dehydratation of wines

Definition:

Wine concentration by water removal.

Objectives:

Increasing the alcoholic strength and the structure of aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Prescription:

II.6.1.10 Charocoal treatment

Definition:

Treatment with oenological charcoal by addition or by passage in column.

Objectives:

Giving to aromatised wines, beverages based on vitivinicultural products and wine-based beverages the desired specific organoleptic characteristics.

Prescription:

II.6.1.9 Gum arabic treatment

Definition:

Addition of arabic gum to aromatised wines, beverages based on vitivinicultural products and wine-based beverages.

Objectives:

a)        Avoiding copper casse,

II.6.1.8 Filtration

Definition:

Physical process in which aromatised wines or wine-based beverages flow through filters that trap suspended particles or substances in solution or materials in colloid state.

Objectives:

II.6.1.7 Chemical deacidification

Definition:

Lowering of titration acidity and real acidity (pH increasing) of aromatised wines, beverages based on vitivinicultural products and wine-based beverages by means of potassium tartrate, potassium hydrogen carbonate, calcium carbonate containing, if necessary, small amounts of double calcium L-tartaric and L-malic acid salt.

Objectives:

II.6.1.6 Chemical acidification

Definition:

Increasing titration acidity and real acidity (pH lowering) of aromatised wines, beverages based on vitivinicultural products and wine-based beverages by means of organic acids addiction.

Objectives:

Giving the desired tasting properties to the product.

Prescription: