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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

HOW TO OPTIMIZE FILTRATIONS

BÉATRICE CAO THANH, Technical Service of Inter Rhône

Article published in the Rhône Vinification Guide n°7, July 20031 In numerous countries, such as the United States, well-informed customers tend to request non filtered but microbiologically stable wines. Other countries, such as Canada and Sweden, have stringent requirements concerning the microbial load of wines. Thus, preparation of wines for bottling has to meet certain demands: Quality preservation of filtered wines, valorization of filter residues, cost management and environmental sustainability represent today’s professional concerns. While the conditions and duration of wine ageing already allow to achieve a certain physical and microbiological stability, it is the final filtration before bottling, which prevents deposits and microbiological modifications through removal of particulate matter and microorganisms.
Published on 17/02/2005
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