• » Video
  • » Innovative processes for juice extraction and cleaning
  • How to better manage your wine shelf-life
    Three free webinars in collaboration with Vinventions
    Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
    Published on: 10/18/2021

Innovative processes for juice extraction and cleaning

Carole Rapilly, Alfalaval - Gianmaria Ciman, Perfect Wine - Enrico D'Andrea, Vason Group - Donato Giuliani, Cantine Teanum

This international partnership focused on the optimization of the centrifugal decanter used in white wine production.

At present for white winemaking different pressing techniques are available, such as the pneumatic press, which is very valid system but that does have some inconveniences: length of time needed, discontinuous cycle and too many suspended solids in the output juice, which makes a clarification or flotation phase mandatory.

The process developed in this project allows for this clarification stage to be skipped by using an enzymatic pool with high pectolytic activity which is dosed on the crush and by using gelatin which is added just before the decantation in order to obtain a clear juice that is ready for the fermentation process.

It is therefore an innovative process that allows for a single-step extraction, separation of the juice and clarification with several advantages: the press washing is avoided, short processing time, limited movements, no lees filtration and greater sustainability.







  • Carole Rapilly, Alfalaval (F)- An innovative approach for must extraction and separation 
  • Gianmaria Ciman, Perfect Wine (I) - Use of suitable enological aids in the must clarification process
  • Enrico D'Andrea, Vason Group (I) - Importance of the selection of enological aids in dynamic separation processes 
  • Donato Giuliani, Cantine Teanum (I) - Case history


The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by Enologica Vason – Alfa Laval



The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

Published on 11/02/2016
Item available in italiano
    • An innovative approach for must extraction and separation
    • fjrigjwwe9r1video:descrizione
      Carole Rapilly, Alfalaval
    • Use of suitable enological aids in the must clarification process
    • fjrigjwwe9r1video:descrizione
      Gianmaria Ciman, Perfect Wine (I)
    • Importance of the selection of enological aids in dynamic separation processes
    • fjrigjwwe9r1video:descrizione
      Enrico D'Andrea, Vason Group (I)
    • Case history
    • fjrigjwwe9r1video:descrizione
      Donato Giuliani, Cantine Teanum (I)
Related sheets
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
    Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
    VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. 
    Published on:10/10/2018
    Chemical, physical and biological characteristics of vineyard soil
    Vincenzo Tabaglio, DIPROVES, Università Cattolica S.C. of Piacenza (I)
    Within the SOL4WINE session at ENOFORUM 2017, Prof. Tabaglio introduced the base concepts of conservative agriculture, stressing the importance of the care on vineyard sol. Conservative agriculture...
    Published on:09/18/2017
    Chitosan and fermentation
    Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
    Published on:09/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,8125