italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Winemaking Processes
  • » The centrifuge decanter : an innovative equipment for continuous must extraction for the elaboration of quality white and rosé wines

The centrifuge decanter : an innovative equipment for continuous must extraction for the elaboration of quality white and rosé wines

Jean-Michel SALMON et al.; INRA Pech-Rouge, France

The development of technological equipment for both qualitative and continuous pressing remains a challenge in the enological field. In this sense, the horizontal screw decanter centrifuge, technology firstly experienced for the extraction of thermo-treated musts, is now also used to separate the must and marc directly from de-stemmed grapes in white and rosé winemaking. This technology is based on the instantaneous separation of the two phases, liquid and solid, by centrifugal force in an extremely short time. 

The major advantage of the decanter centrifuge is the possibility of direct injection of various additives through a metering pump located upstream of the apparatus to control oxidation of the must. In the case of the decanter centrifuge, these antioxidant substances get the opportunity to act just upon the disruption of the grape cell compartmentalization with a very high mixing efficiency. 

This peculiar advantage of the decanter centrifuge technology has been used to test the addition of various antioxidants authorized by the legislation on grape harvest for white and rosé winemaking, by comparison to more conventional pressing technologies 

The obtained results on several grape harvests evidenced that it is possible to use the decanter centrifuge to obtain very little oxidized musts, thus reaching a quality level for white and rosé winemaking. As a matter of fact, the obtained wines were very appreciated for their color and their organoleptic qualities.

These results open new perspectives for the use of decanter centrifuge extraction for a better control of the intensity and color of rosé wines, but also more generally for a better control in amounts of sulfites applied during the phases of prefermentative technological steps.

Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)

Note

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 09/06/2016
Item available in spagnolo
Premium Contents Area
  • START THE VIDEO (streaming 23 min, Pay per View: €25,00 )
Price:25 €(Tax included)
Related sheets
  • One year of unlimited access to all the contents of the internet review
    Subscribe to have access to all the videos and technical articles uploaded on the website!
    Price:60 €(Tax included)
    Published on:06/09/2016
  • Have direct and unlimited access to one or more products
    The freedom to buy with a click only the document or video you are interested in
    Published on:06/09/2016
  • Autolysis induction in Saccharomyces bayanus by using high-pressure homogenization
    Piergiorgio Comuzzo, Dipartimento Scienza degli Alimenti, Università di Udine, Italy
    Yeast derivatives are used in winemaking for several applications, such as the release of polysaccharides and mannoproteins; they are obtained by inducing yeast autolysis by thermal or enzymatic tr...
    Price:25 €(Tax included)
    Published on:24/01/2017
  • 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:18/09/2017
  • Bertrand Robillard, Institut Oenologique de Champagne ; Mathieu Cassien, CNRS UMR 7273, Institut de Chimie Radicalaire, Aix-Marseille Université
    There is a growing interest in the search for innovative products that meet current expectations in terms of wine healthiness. The derivatives of chitin, the most abundant polymer on Earth after ce...
    Price:25 €(Tax included)
    Published on:20/10/2016
  • Video Clip - Grapevine Trunk Diseases #1 - Symptoms and Epidemiology
    All the informations you need to know to recognize the Grapevine Trunk Diseases
    With this video you will learn how to recognize the symptoms of the most common Grapevine Trunk Diseases: Esca complex, Eutypa dieback and Botryosphaeria dieback. In this video is also shown a simp...
    Published on:29/05/2017
© All Right Reserved
ISSN n. 1826-1590
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 +