Queste sono le sostanze ed i procedimenti autorizzati nella Comunità Europea per produrre vino.
Da qui si capisce che
i chips non sono un problema, sono uno specchietto per le allodole
Non ve li traduco per non rovinarvi la suspance…..
COMPARATIVE LIST OF ENOLOGICAL TREATMENTS AND PROCESSES
Between the International organisation of Vine and Wine (OIV), the European Union.
tartaric acid
calcium alginate
potassium alginate
potassium alginate
casein
isinglass
silicon dioxide
edible gelatine
acacia (gum arabic)
milk/lactalbumin
proteins of plant origin
alumino silicates
kaolin
bentonite
classic filtration aids (diatomaceous earth, cellulose, etc)
polyvinyl-polypyr-rolidone (PVPP)
activated charcoal
lactic bacteria
neutral potassium tartrate
potassium bicarbonate
calcium carbonate
homogeneous preparation of tartaric acid and calcium carbonate
copper sulfate
oak chips
metatartaric acid
concentrated grape must
rectified concentrated grape must
saccharose
tannin
oxygen
Enzymes
betaglucanase
pectolytics
uréase
fresh lees
ammonium bisulphite
thiamine hydrochloride
yeast cell walls
yeasts for wine production
ammonium phosphate
diammonium phosphate
ammonium sulphate
ammonium sulphite
sorbic acid
sulfur dioxide
argon
nitrogen
potassium bisulphite
dimethyl dicarbonate (DMDC)
carbon dioxide
potassium meta-bisulphite/disulfite
allyl isothiocyanate
lysozyme
potassium sorbate
ascorbic acid
potassium ferrocyanide
calcium phytate
citric acid
calcium tartrate
potassium bitartrate
yeast mannoproteins
Elimination of sulfur dioxide by physical process
Centrifuging
Reverse osmosis
Evaporation
Thermal treatments
Electrodialysis
Ion exchange resins
Pensate che sia il caso di parlarne????