Recent advances in the process of flotation applied to the clarification of grape musts

• Autores: Roberto Ferrarini, Emilio Celotti, Roberto Zironi, Stefano Buiatti
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 6, Nº 1, 1995, págs. 19-33
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Flotation applied to grape must and fruit juice clarification has been found during the last few years to be of considerable applied interest. The system allows the continuous treatment of a large quantity of raw must. It is possible to guide the liquid-solid separation up to the degree of limpidity desired, rationalising the use of fining agents. This process has been used together with the techniques of hyperoxygenation and cross‐flow filtration of must, and can thus be considered innovative both with regard to the process of elaborating stable wines and the production of new products, for example wines without sulphur dioxide.