© 2005 All Rights Reserved
Home About Us Partners Office Contacts Links References Áúëãàðñêè
 

STABILISATION OF WINE
Stabilisation of wine is not a discrete operation. It is a gradual progression of procedures aimed at optimising the removal of undesirable content at each stage of production. In dealing with physical, chemical and microbiological stability, the selection of raw materials and the design of the winery and processes play a large role in ensuring the final product quality. However, even the best processes are at risk from particulate contamination and the ingress of spoilage micro-organisms.

• Provide trap filtration after powder filtration processes;
• Remove tartrate crystals;
• Sterilise gases and water;
• Prevent an ingress of airborne micro-organisms into process vessels and storage tanks;
• Remove particles from Clean-in-Place solutions;
• Provide culinary grade steam;
• Stabilise and ‘sterilise' wine prior to packaging.

    Trap Filtration- Trap Filters (police or guard filters)
  • Powder filters, whether utilising diatomaceous earth, PVPP or any other powder, by their nature will shed some of the particles into the wine. In extreme cases, total bed collapse can occur which results in mass unloading of the powder and contamination of downstream lines, equipment and vessels.
    Crystal Removal - Clarification Filters
  • Calcium and potassium tartrate crystals do not affect the quality of a wine and are often expected in bottled vintage wines, from which they are separated by decanting. However, their removal is desirable for certain markets and can also aid the production process.
    Intermediate Stabilisation
  • Wine that is to be transported in bulk for packaging is prone to physical and microbiological change. Sulphur dioxide is used to maintain microbiological stability and reduce oxidation, but the stability can be further enhanced by removal of yeast and bacteria prior to transportation.

    Filterability Adjustment
  • During storage and transportation, wine will undergo a number of physical and chemical changes. Even wine that is bright, may be difficult to filter through sterilising grade membranes due to colloidal changes that have taken place.
    Sterilisation
  • ‘Sterilisation' is the terminal microbiological stabilisation of wine prior to packaging. It involves the use of a microporous polymeric membrane remove yeast and spoilage organisms. The pore size of the membrane is closely controlled, 0.65µm or 0.45µm rated membranes being adequate to ‘sterilise' the wine.
    Incoming Water- Clarifying Grade Filter
  • Raw water entering the winery comes from a variety of sources, natural and treated. The water is susceptible to seasonal variation in terms of particle, micro-organism and dissolved content.
    Steam - Steam Filters
  • Steam is utilised in many areas in direct and indirect contact with product and process lines. The quality of steam varies considerably depending on methods of generation, additives, condition of supply pipelines and condensate management. In common with cleaning solutions, poor quality steam can cause premature blockage of filters where it is used to sterilise prior to use. However, it can be even more damaging if steam temperatures and pressures are poorly controlled.
    Sterile Water
  • Water that is intended for line chasing and bottle rinsing can be a source of microbial and particulate contamination. Although many organisms that are prolific in water will not survive in alcoholic solutions, prevention of their presence in intermediate production stages and final package eases quality control burdens and possible product quarantine. Water-borne organisms may be smaller than typical spoilage, so 0.2µm sterilising grade membrane filters are the usual choice.
    CIP Make-up
  • Water that is used for making up clean-in-place solutions or for line and filter rinsing should itself be filtered to ensure that undissolved chemicals, scale, precipitates and other particulate are removed prior to use. If left unfiltered, the contamination in the water can be the cause of premature blockage of microporous filters and lead to build-up of scale in pipelines and fittings.
    Process Gas - Sterilising Grade Gartridge Filters
  • Gases are used throughout the winery for line clearing, storage tank blankets, yeast propagation, wort oxygenation, propellant and carbonation. Additionally, tank vents allow ingress of atmospheric air when tanks are emptied. Wherever gases come into contact with product or process lines, there is a possibility of microbiological contamination occurring unless the gas is filtered.
    CO2 Purification
  • Levels for trace contaminants specified in beverage carbon dioxide continue to fall and traditional activated carbon treatment may not provide the necessary removal. The mixed adsorbent technology of the PCO2 range of carbon dioxide purifiers provides additional assurance against vapour phase impurities that may lead to flavour taints or health risks.
    N2 Generation
  • Producing nitrogen from compressed air using gas generators can cut operating costs significantly. No on-going cylinder costs, ie rental, re-fill, delivery or order processing. The units ensure that gas is available on demand 24 hours a day, take up minimal space and can expand through modular design as requirements grow.
Design by Sparrow