Esperienze di chiarificazione continua dei mosti mediante flottazione. Experiences de clarification des mouts en continu par flottation. Experiencias de clarificacion continua de los mostos mediante flotacion.
1992
Bardini G. | Maggi A.
The efficiency of continuous clarification of must through flotation has been confirmed by two seasons trials carried out on different kinds of grape must. The plant particularly recommended if big daily quantities of grapes are to be processed. In fact it allows to obtain a continuous clarification of must in a very short time by means of the automatic separation of lees (10-15%). Removed solids will be subsequently sent to the vacuum filter for the final juice recovery. It has also been noted that must clearness varies according to the quantity of clarifying agents added to the must. One of the advantages of the continuous clarification process is the reduction in the yeast content thus allowing an easier fermentation with selected yeasts. Our analytical data showed an improvement of wine's features as regards polyphenols and fermentation by-product content. Wines obtained from must processed through flotation are more suitable and fruity. The results reached confirm the effectiveness of this process both from the technological and oenological point of view and leads us to foresee a wide application in the near future.
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