Winemaking Breakout Session: Solids Removal from White Juice Prior to Fermentation
by Eric Stern
Jun 2013 Issue of Wine Business Monthly
White juice solids have traditionally been removed by gravity settling and filtration, which take time and often energy to cool juice tanks and delay fermentation until appropriate juice solids are obtained. In today’s large-scale production facilities, time, energy, as well as sanitization and wash-down water need to be reduced. Technologies that can speed up solids separation and lower energy expenditures are being developed and were discussed during a winemaking breakout session at the ...
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