Practical aspects of wine filtration

Franco France 46,00 € Franco tous pays 61,00 €

Auteur(s) auteurs	Bernard Gautier
Nb pages nb_pages	270
Année d'édition anneedition	Non
Langue(s) langues	Anglais
Autres versions disponibles versions_disponibles	Français, Espagnol
Récompenses recompenses	Non
Franco France price	46,00 €
Franco tous pays price_expo	61,00 €

160

Préface
Sommaire

PREFACES

This book is the fruit of a two-fold experience. Through his professionnal work with a large winemaking enterprise where he has been cellar director for a number of years, the author has been confronted with all the problems associated with wine filtration. He decided to share his experiences, with his colleagues, for he is also a freelance teacher, elaborating courses for practitioners as well as students of oenology .
This experience in both practice and teaching, makes Bernard GAUTIER a master of his subject evident in the reading of this book, on one hand by the concern he has for precise technical information and on the other by the clarity with which he expresses facts.
In assuring wine limpidity and brilliance, (important factors in wine quality which influence first appreciation of the product by consumers), this book will be of great assistance to all those responsible for the preparation of one for commerce, and there is no doubt it will have great success amongst practitioners. Teachers will find within his page the fruits of practical experienced, and illustrated examples of theoritical data.
We trust that publication of « Practical Aspects of Wine Filtration » by Bernard GAUTIER will be followed by other works of its type. Oenolgy can only benefit as a result.

Suzanne BRUN
Professor of Oenolgy
UER director of alimentary products and biology
in the Faculty of Pharmacy - Montpellier
President of the Sub Commission for Analysis Methods for the OIV
Rector of the French Oenologists Union

Within wine production enterprises, there is an insufficiently recognised problem - that of giving professionals at all levels access to the very latest and most efficient professional practices. These practices should evolve at the same rate as scientific and technical discovery, together with that of the tastes of consumers, and legal regulation. The time is past when the apprentice, guided by the master artisan, could master his craft completely and definitely.
This was evidently an essential, if not sole focus of legislator when « Continuing Professional Training » was created and set up.
The popular collection « Avenir Œnologie » seeks to respond to a need in offering, in the form of a valuable and precise text, a prodigious amount of accessible and practical information.
The first work in this collection, from our colleague GAUTIER - a recognised practician and master of teaching practice - fills this role. It will be successful, for it is concerned with one of the most often requested subjects within ANETŒ courses.
In due course other titles will appear to complete this new series, but this initiative, from a recognised practitian, makes for a better dissemination of œnological knowledge, and gives us great pleasure indeed.

Pierre BEDOT
Agricultural engineer - Oenologist
First vice-president of the International Oenologists Union
and of the French Oenologists Union

CONTENTS

Chapter I - Overview

The notion of limpidity
Why clarify wines ?
History

Filtration principle - Important notions
• Preparation for filtration of wines from rot-affected grapes
• Improvement of wines' filtrability

Chapter ll - Filtration products

Kieselguhr

Perlite

Characteristics of the principal filtration agents retailed (Kieselghur, perlite)

Precautions to take whilst using filtration agents (Kieselghurs, perlites)

Cellulose

Chapter III - Mechanism of earth filtration of wines

Mechanism

Supports for the filtration agent and process of earth filtration

Study of differents types of earth filtration units

Explanatory diagrams of the operation of two types of earth filtration units, most commonly encountered in oenology

Installing a filtration unit

Filtration layout

Technique for the chemical cleaning of earth filtration unit
The affect of filtration agents on the support during filtration

Chapter IV - Out lay of deep wine filtration using sheets or cartridges

Composition

Manufacturing

Retention mechanism for plates and lenticullar refills

Different types of filtering plates or lenticullar refills

Important parameters for deep wine filtration

Unit Description

Setting up a filtration unit with plates or with lenticullar refills
layout of deep filtration over plates or lenticullar refills

Filtration with a reversal chambre on a filtration unit with plates controls-tests on plates or on lenticullar refills
Comments on these two types of media plates - lenticullar refills

Chapter V - Frontal filtration of wines over organic membranes

Overwiew

Manufacturing

Characteristics

Wine preparation

Wine control before membrane use

High resolution filtration

Membranes or prefiltration refills

Chapter Vl - Tangential filtration - Wine application

Généralités

Equipment configuration - apparatus use

Tangential filtration in oenolgy

General conclusions

Chapter VII - Different wine bottling processes

Bottling with heat treatment
Bottling at ambient temperature
Bottling by flash pasteurisation 1st process
Bottling by flash pasteurisation 2nd process
Bottling with deep filtration (sheets)
Bottling with deep filtration (cartridges
Bottling with sterile filtration over membrane of final filtration 0,65 or 0,45 micron
Bottling with tangential filtration and membrane of final filtration 0,65 or 0,45 micron

Industrial index