Difference between revisions of "Ageing in wine & beverage production"
From Efficiency Finder
(Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY === GENERAL DESCRIPTION === After fermentation, wine is cooled to 4 - 5 ºC and transferred to barrels or w...") |
(No difference)
|
Latest revision as of 17:47, 16 November 2014
Back to EFFICIENCY FINDER OF FOOD INDUSTRY
GENERAL DESCRIPTION
After fermentation, wine is cooled to 4 - 5 ºC and transferred to barrels or wooden vats made of oak for ageing. This allows the wine to stabilise and to develop softer tannins and complex flavours. Lees are separated from the wine every 3 to 4 months. The barrels are then washed and refilled.
APPLICATION
- Wine
TYPICAL PARAMETERS
SOURCES
- European Commission, 2006. BREF Reference document on Best Available Techniques in the Food, Drink and Milk industries