Cooling,chilling and cold stabilization in wine & beverage production

From Efficiency Finder
Revision as of 16:40, 16 November 2014 by Dale (Talk | contribs)

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

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