Wine treatments

Castelas, B., and M. Serrano, 1989, Utilization of mineral membranes for wine treatment, in Proc. 1st Int. Conf. Inorg. Membr., Montpellier, France, p.283. 

Carbon black Carbon decolorizing. Powdered and granulated activated carbon used for purification, decolorization, deodorization, separation and recovery in liquid or gas phase, in the chemical, petrochemical, pharmaceutical and food industries (glucose factories, sugar refiners, oil refining, wine treatment) for the treatment of drinking and industrial water, etc. Catalyst supports. Elf Atochem N. Am. 

There are two main types of must and wine treatment technologies for preventing bitartrate instability based on the phenomenon of low-temperature crystallization. The first uses traditional slow stabilization technology (Section... 

A distinction should be made in terms of cellar work between two separate issues. The aim, on the one hand, is to obtain total clarity by appropriate methods and, on the other hand, to achieve stability by means of efficient treatments. Wine treatments are differentiated by their purposes. For instance, filtration clarifies but does not stabilize, fining does both and treatment with gum arabic stabilizes wine but does not clarify it. 

White wines are generally treated before bottling, following evaluation of their protein instability (Section 5.5.4). In red wines, treatment generally takes place at the same time as fining. 

Tangential microfiltration has been used in many wine treatment applications over the past 10 years. Suitable membranes are now available for clarifying must or untreated wines, as well as the final clarification of prefiltered wines. This technique may also provide an alternative to filtration through diatomaceous earth precoats, especially in cases where waste discharges could lead to excessive pollution. Tangential microfiltration is still. 

Membrane processes in must and wine treatment separation techniques involved in wine technology include membrane processes. Pressure-driven membranes (ultrafiltra-tion, reverse osmosis) play an important role in must and wine treatment and have solved some of the problems in traditional wine making technology. Various polymeric mon-branes of different configurations have been used in must stabilization. 

These operations are normally carried out at atmospheric pressure. If they were to take place at higher pressures, a gasification would be effected. The operations would no longer be considered as ordinary wine treatments, since gasified wines are snbject to special legislation. 

Corcho-Corral, B. et al., Development of activated carbon using vine shoots (Vitis vinifera) and its use for wine treatment, J. Agric. Food Chem., 53, 644, 2005. 

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