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’

b)       Stable with regard to precipitation of excess potassium bitartrate and calcium tartrate.

Prescriptions :

The potassium bitartrate and calcium tartrate precipitation occurs:

a)        Either spontaneously during storage of the must at low temperature, or

b)       As the result of chilling the must (see Cold treatment(**)^[1] )

Recommendation of the OIV :

Admitted

^[1] ** indicate that the production conditions are being studied