Aplicarea sistemului accelerat de limpezire a musturilor prin flotare în vinificaţia Republicii Moldova
2012
CALDARE, Constantin | CLIMCO, Tatiana
Flotation involves the implosion of micro-bubbles of food grade nitrogen into wine juice under pressure. As the gas rises to the surface suspended solids adhere to the surface of the bubbles which are skimmed off the wine. The procedure has several advantages over other clarification techniques, notably control over the degree of clarification desired. In addition it can be used as a pre-treatment to improve the efficiency of other procedures such as cross flow filtration. This device does away with the dedicated flotation tanks as well as the need for rotation top-suction equipment to remove the flocculated and floating juice solids. Instead, the juice is pumped into the flotation system where it is pressurized and dosed with a fining (flocculation) agent like gelatin with molecular mass no more than 100 Bloom. The treated juice is then pumped to a second tank where the floaters are allowed to foam and float to the surface. The clarified juice is then pumped out from underneath the flocculate. Since, unlike centrifugation, the juice solids are not diluted with water in this process, the juice solids can be further 3 filtered for additional juice recovery.
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