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Section III Yeasts Recommended active yeast cultures and yeasts present in the must. Organic yeast nutrients when nutrients must be used Tolerated yeast additions Prohibited inorganic yeast nutrients [Pg.166]

Section V Stabilising Agents Recommended none are recommended Tolerated citric, tartaric, malic, ascorbic, fiimaric acids from nonsynthetic sources according to BATF standards. Low temperatures for tartrate stabilisation (cold stabilisation). Flash pasteurisation with technical justification Prohibited potassium ferrocyanide, synthetic citric acid, metatartaric acid, sorbic acid and sorbates [Pg.166]

Section VII Colouring/De-colouring Recommended no colouring or de-colouring agents are recommended Tolerated natural active carbon Prohibited all colouring agents and carbon black from incomplete combustion of combustible fossils [Pg.166]

Section VIII Volatile Acidity Recommended limits current BATF standards Prohibited above BATF limits [Pg.167]

Section IX Acidification/ Recommended an earlier grape harvest, higher acid fruit or [Pg.167]

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