Difference between revisions of "Cooling,chilling and cold stabilization in wine & beverage production"
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Revision as of 20:16, 11 November 2014
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
