Clarification table wine

Maturation regimes vary from as tittle change as possible in many white and pink wines (stainless steel tanks, cool storage, minimum time) to considerable modification in red table and a few white table wines. Fermentation and storage in fairly new 200-L barrels for about 6 mo is not uncommon for Chardoimay and white Burgundy wines. Many robust red table wines such as those from Cabernet Sauvignon grapes are often stored similarly, after fermentation and initial clarification, for up to about 3 yr in such barrels. 

Diatomaceous earth of varying permeability, as well as mixtures of diatomaceous earth and cellulose, make filtration through precoats suitable for a wide range of applications. Table 11.2 shows the clarification of a turbid white wine filtered through three different types of earth. Filtration behavior may be predicted by laboratory tests (Section 11.6.2). This type of filtration is generally restricted to untreated wines, as one of the first stages in clarification. However, currently available fine earths may also be used to prepare... 

Table 11.7. Successive stages in the clarification of a sweet white wine until almost total sterility is obtained, nsing sterilizing filter sheets (Serrano, nnpublished data)...

The usual objective of clarifying filtration is to separate solids at a very low concentration fi om a liquid stream. The liquid may be drinking (potable) water, wine, beer, oil, etc. and it is usually the liquid which is the valuable product. The techniques used in clarification processes include deep-bed, precoat, candle and cartridge filtration all of which involve capture of particles inside the porous mass of the filter. Such techniques produce clearer filtrates than those obtained in clarification by sedimentation. The filtration techniques listed are ofiioa complementary they are eirqrloyed for similar duties, but usually operate over different conditions of feed flow rate, feed concentration and process economics. These operating conditions are summarised in Table 6.1. 

Table 13.13. Influence of must clarification on Ce alcohols concentrations (hexanol - - hexenols) in wine (Dubourdieu et al., 1980)...

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