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TREATMENT OF WINES. TARTRATES REMOVED BY REFRIGERATION.

TRAITEMENT DES VINS. LES TARTRATES VAINCUS PAR LE FROID.

Author(s) : CARANTINO S.

Type of article: Article

Summary

DESCRIPTION OF A PROCESS FOR REMOVING POTASSIUM AND CALCIUM TARTRATES FROM WINE BY DECREASING THE TEMPERATURE BELOW THE FREEZING POINT, UNDER THE FOLLOWING CONDITIONS: A FIRST STEP OF FORMATION OF ICE CRYSTALS AND SALT MICROCRYSTALS IN A SCRAPED HEAT EXCHANGER IS FOLLOWED BY MATURING (GROWTH OF SALT CRYSTALS) IN A HEAT-INSULATED REACTOR. IN ADDITION, WINE IS PROTECTED FROM CONTAMINATIONS AND AROMA OR CO2 LOSSES, MAINLY THANKS TO THE INSTALLATION OF SYSTEMS INJECTING, IN COUNTER-PRESSURE, INERT GASES AT THE LEVEL OF THE REACTOR AND THE CENTRIFUGE, REMOVING RECOVERABLE TARTRATE CRYSTALS. THE EQUIPMENT IS AUTOMATED, COMPACT AND HAS SMALL ENERGY CONSUMPTION. G.G.

Details

  • Original title: TRAITEMENT DES VINS. LES TARTRATES VAINCUS PAR LE FROID.
  • Record ID : 1983-2269
  • Languages: French
  • Source: Usine nouv. - n. 4
  • Publication date: 1983/01/27
  • Document available for consultation in the library of the IIR headquarters only.

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