Why is it necessary to clarify wine? From the conclusion of fermentation until the removal of the cork, wine is a complex product that is always evolving. This intricacy allows winemakers to give each wine its own personality, but it can also contribute to the production of unwanted deposits and turbidity in the final product. To improve the visual look and shelf stability of their wines, winemakers use wine stabilization and clarifying processes.
The most common forms of wine precipitation and haze formation are as follows:
- Dead yeast cells (vinasse), bacteria, grape skins, grape seeds, and tartrate crystals make up the post-fermentation phase.
- Proteins, phenols, tannins, and polysaccharides interact in various ways during the aging process, depending on the composition of the wine, resulting in amorphous turbidity and/or sedimentation.
- At low temperatures, the instability of tartaric acid causes the formation of a significant number of tartaric acid crystals, which are innocuous but resemble the glass found in white wine.
Wine stabilization and clarifying solutions from Alfa Chemistry can help companies increase quality while lowering expenses.
Increase Production and Reduce Waste
When it comes to clarifying wine, winemakers have various options, each with its own set of benefits and drawbacks. Plate filtration, lens filtration, diatomaceous earth (DE) filtration, cross-flow filtration, centrifugation, and gravity sedimentation are all common procedures.
- For more than 130 years, thin film filters have been used to clarify wine, and they are still utilized in small wineries all over the world.
- Plate and frame filters might be advantageous from an economic and operational standpoint for small brewers that need to produce a range of small batches.
- The lenticular module is a modern adaption of a sheet filter that is assembled in a closed housing to prevent leaks and enhance flexibility, hygiene, and convenience of use.
- The most prevalent method for large-scale wine clarity was diatomaceous earth (DE) filtration, commonly known as diatomaceous earth filtration. DE has recently been mostly superseded with cross-flow filtering technology in all wine-producing regions across the world.
- Wine losses, consumables, and labor are all reduced with cross-flow membrane systems, compared to filter aid-based solutions. Furthermore, the environment and operator safety have improved as a result of the use of DE-free technology and the absence of a solid waste landfill.
Alfa Chemistry may offer a wide range of services to its customers, including:
K series panels is designed specifically to fulfill all of the food and beverage industry's removal needs. Suitable for microbial reduction and applications requiring fine, clarifying, and coarse filtering in a variety of grades.
The K series II lens module is an improvement on the standard "single cell" module, which was first introduced in the 1980s.
The Module plus is the second generation of our filter series, and it seals the unfiltered channel to the filtrate channel using advanced sealing technology.
The FIT system is a system that allows you to get in shape Our cross-flow filtering system is a cutting-edge wine clarity and refining solution. Each winery's work needs can be improved and expanded using the modular system.