We saw that the wine is a product rather complex because of the many substances that composed . preparation this involves (in addition to the fermentation of which we spoke), various kinds of chemical reactions that lead to constant change and a clear instability. This leads to instability in wine stores, or read smears, which of course is not nice to find in a bottle. For these reasons, it worked the wine in a more complex and costly than necessary.

The consumer does not accept such “imperfections” but are present in some wines and make it a pride to demonstrate the ‘genuineness’ or fewer jobs, the wine. If you arrive then to find the deposits in the bottle do not think that there is who knows what in wine. In enology, therefore, assumes an important issue how a product appears in the eyes of the consumer. ‘S clarification of the wine is made with special filters or additives (through physical reactions).

The filters can operate in two different ways: by adsorption or sieving. The principle of adsorption works electrostatically holding particles in suspension system in the wine to have a charge opposite to that of the filtering layer (thus remaining “bonded”) to better understand imagine a magnet which draws to itself iron filings. These filters work best at the beginning of filtration, as it increases the amount of filtered wine decreases its brightness, this is due to a loss of ability of the filter to trap particles.

Sieving, however, is simply in having a filter layer with the smallest pores of the particles to retain this type of filter as opposed to the earlier increases with increasing the clarity of the filtered wine and this is because the particles are deposited on the layer filter and create even smaller spaces. The pore size can be so small as to achieve sterilization of the wine (which are retained even microorganisms) which also helps to have a stability and antibacterial antifermentatives ..

As regards, however, the stabilization against crystalline precipitate action to be taken is the one based on action insolubilizzante cold (after a filter that has made the brilliant wine). This technique is to quickly bring the wine to a temperature of -4 degrees and after maintaining a low temperature of the wine for a certain time, it praises the wine from the crystalline deposits. Then there are also clarifying the mineral and organic including most is bentonite.

Bentonite is a clay mineral powder and mixed with water creates a mass “sticky”, which entered into the wine, is attractive if the substances to be eliminated by forming flocs that settle on the bottom. After these steps, you can bottle the wine.

Tags: making, process, stabilization, wine

This entry was posted on Thursday, June 9th, 2011 at 8:57 am and is filed under wine making. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.