Filtrations and work of the wine

Flash pasteurization of the wine

To destroy the microorganimes

Every year, a certain number of customers call upon companies of services Vinicole S to carry out Filtration S on Vin S presenting a microbiological problem. In the absence of other solutions, these organizations carried out there are a few years these filtrations by using grounds known as " serrées". These filtrations could induce a reduction in qualities Organoleptique S of the product, without however éradiquer the totality of the micro-organisms present in the wine. Moreover, the risk of a new microbial deviation was still very present. Filtration on grounds tightened in answer to the microbiological problems did not seem to be adapted. As the majority of the microbiological problems appear at the beginning of the breeding, it was essential not to use a technique suitable for affect the breeding of the wine, by eliminating certain components (fine dregs) interesting for the continuation from the breeding. This is why, the research services and of development of the institute Michael Paetzold directed themselves towards other processes calling this time upon the temperature. Three processes held their attention:

the Pasteurization: heating of the wine with 60-70°C during 1 to 2 minutes;
the Thermolisation: heating of the wine with 45-50°C, right before the setting in bottles, then slow cooling;

the flash pasteurization.

The engineers very quickly drew aside the first two technologies. Pasteurization calls upon durations of treatment which can cause reactions of Maillard with appearance of tastes of cooked. As for the thermolisation, it is a rather restrictive technology, since she addresses herself only to the wines at the time of their setting in bottles. Its principle, resting on the slow cooling of the wine, presents some organoleptic risks. Moreover, the thermal agreement, between these temperatures of treatment and the optimal temperatures of activation of the phenol S oxydases, induced some risks of oxydasic aromatic deviations. Following a first series of conclusive tests, the researchers retained the flash pasteurization. They then tested and developed a scale (time, temperature) specific to each species of micro-organisms and each type of wines while containing. The flash pasteurization applied to the wine was then baptized Thermoflash.

Applications and assets of Thermoflash

Thermoflash is a process making it possible to destroy the acetic populations of bacteria, lactic bacteria, Brettanomyces and Levure S of refermentation while respecting organoleptic qualities of the product. Its action is also recognized in the fight against proteinic instability. For any stop of fermentation, only Thermoflash brings the reactivity necessary (speed of execution) without any handing-over in question of your breeding. Contrary, a sterilizing Filtration (tangential or frontal) would cause an impoverishment in fine dregs.

Must concentration

Rainy grape harvest…

The use of the process of concentration of Moût S makes it possible to restore the potential of a vintage diluted by rains which have occurred before harvest. This process thus makes it possible to extract the water contained by the fruits and to preserve only one very concentrated juice.

The Osmose reverses

Among the few solutions suggested to develop these musts, opposite osmosis is without any doubt the technology which is employed in the wine storehouses of wine making because:

opposite osmosis does not cause change of state of the liquid; one works with a liquid (must) and one eliminates another liquid (water)
eliminated water is odorless and does not imply a loss of flavors of must.
eliminated water is completely colorless, without polyphenol passage.
must does not undergo a significant heating.
Of the osmoseurs of good quality does not cause nor loss of volume of must, whatever the treated volume.

Random links: