Difference between revisions of "Cooling,chilling and cold stabilization in wine & beverage production"

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(Created page with "===== GENERAL DESCRIPTION ===== After fermentation and ageing, cold stabilisation involves rapid cooling of the wine to near freezing temperatures (-4 to 0ºC).to precipitate ...")
 
 
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===== GENERAL DESCRIPTION =====
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]
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=== GENERAL DESCRIPTION ===
 
After fermentation and ageing, cold stabilisation involves rapid cooling of the wine to near freezing temperatures (-4 to 0ºC).to precipitate tartrate crystals which are undesirable in the bottled wine, whether present in the cork or in the bottom of the bottle. Tartrate precipitates in the tanks.  
 
After fermentation and ageing, cold stabilisation involves rapid cooling of the wine to near freezing temperatures (-4 to 0ºC).to precipitate tartrate crystals which are undesirable in the bottled wine, whether present in the cork or in the bottom of the bottle. Tartrate precipitates in the tanks.  
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The tartaric acid crystallizes and is drawn off by racking.
 
The tartaric acid crystallizes and is drawn off by racking.
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Tartrate precipitates can be removed with an alkaline cleaning solution of 10 % caustic soda.
 
Tartrate precipitates can be removed with an alkaline cleaning solution of 10 % caustic soda.
  
  
===== APPLICATION =====
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=== APPLICATION ===
 
*Wine
 
*Wine
  
  
===== TYPICAL PARAMETERS =====
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=== TYPICAL PARAMETERS ===
 
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<br>
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=== SOURCES ===
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* European Commission, 2006. BREF Reference document on Best Available Techniques in the Food, Drink and Milk industries
  
  
===== SOURCES =====
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]
European Commission, 2006. BREF Reference document on Best Available Techniques in the Food, Drink and Milk industries
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Latest revision as of 16:40, 16 November 2014

Back to EFFICIENCY FINDER OF FOOD INDUSTRY

GENERAL DESCRIPTION

After fermentation and ageing, cold stabilisation involves rapid cooling of the wine to near freezing temperatures (-4 to 0ºC).to precipitate tartrate crystals which are undesirable in the bottled wine, whether present in the cork or in the bottom of the bottle. Tartrate precipitates in the tanks.


The tartaric acid crystallizes and is drawn off by racking.


Tartrate precipitates can be removed with an alkaline cleaning solution of 10 % caustic soda.


APPLICATION

  • Wine


TYPICAL PARAMETERS


SOURCES

  • European Commission, 2006. BREF Reference document on Best Available Techniques in the Food, Drink and Milk industries


Back to EFFICIENCY FINDER OF FOOD INDUSTRY