| No | Production Process | Purpose | Conditions of use | Requirements |
|---|
| 1 | Acidification and deacidification | To increase or decrease titration acidity and real acidity (decrease or increase of pH), in order to provide specific organoleptic characteristics and increase stability. |
Electromembrane treatment
Treatment with cation exchangers
|
For the electro-membrane treatment for acidification, the requirements set out in Appendix 14 to Commission Regulation (EC) No 606/2009 apply mutatis mutandis.
For the electro-membrane treatment for deacidification, the requirements set out in Appendix 17 to Regulation (EC) No 606/2009 apply mutatis mutandis.
For the use of cation exchangers, the requirements set out in Appendix 15 to Regulation (EC) No 606/2009 apply mutatis mutandis.
|
| 2 | Filtration and centrifugation |
To obtain:
transparency of the products
biological stability by the elimination of micro-organisms
chemical stability.
|
Flow of aromatised wines products through filters that trap suspended particles, substances in solution in colloid state.
Filtration can be performed with or without inert filtering agent, with organic or mineral membranes, including semi-permeable membranes.
| |
| 3 | Correction of the colour and taste |
To adjust the colour of the product.
To provide specific organoleptic characteristics to the product.
|
Treatment with oenological charcoal.
Treatment by polyvinylpolypyrrolidone.
|
Charcoal: maximum 200 g/hl
Polyvinylpolypyrrolidone: Maximum 80 g/hl
|
| 4 | Increase of the alcohol content | To increase the alcoholic strength |
Water removal by:
substractive enrichment techniques as reverse osmosis;
cryoconcentration by means of freezing and removal of ice thus formed.
Refermentation by the addition of fermentable sugars among those referred to in Annex I(2) to Regulation (EU) No 251/2014 and subsequent fermentation by means of selected yeasts.
| |
| 5 | Decrease of the alcohol content | To reduce of the alcoholic strength | Separation of ethanol by using physical separation techniques. |
The aromatized wine products treated must have no organoleptic defaults and must be suitable for direct human consumption.
Reduction of alcohol in aromatized wine product cannot be carried out if one of the following operations took place during the preparation of the aromatized wine product:
addition of alcohol
concentration
refermentation
|
| 6 | Tartaric stabilization | To obtain tartaric stability with regard to potassium hydrogen tartrate, calcium tartrate and other calcium salts. |
Electrodialysis treatment
Treatment by cation exchanger, during which the base wine flows through a column filled with polymeric resin reacting as undissolvable polyectrolyte and whose cations can be exchanged with cations of the surrounding environment.
Cooling, by keeping products at a reduced temperature
|
For the electrodialysis treatment, the requirements set out in Appendix 7 to Regulation (EC) No 606/2009 apply mutatis mutandis.
For the use of cation exchangers, the requirements set out in Appendix 12 to Regulation (EC) No 606/2009 apply mutatis mutandis.
|
| 7 | Blending | To adjust the final organoleptic profile of aromatised wine products | Blending of different products of the wine sector, as referred to in points 2(a), 3(a) and 4(a) of Article 3 of Regulation (EU) No 251/2014. | |
| 8 | Preservation by heat | To preserve the product by securing microbiological stability. | Heat treatments, including pasteurization. Heating to a temperature necessary to remove yeasts and bacteria. | |
| 9 | Clarification | To remove insoluble components |
Use of the following processing aids:
edible gelatine
plant proteins from wheat and peas
isinglass
casein and potassium caseinates
egg albumin
bentonite
silicon dioxide as a gel or colloidal solution
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