Clarification (beverage technology)
Clarification , also pre-clarification , in viticulture Clarification is the name given to the removal of insoluble cloudiness and other suspended particles in the production of beverages .
Four methods can be distinguished.
- Gravity: decanting after the "natural" settling of the suspended matter. In viticulture, this process is known as racking .
- Mechanical separation : for example by means of centrifuges or in a separator , filtration is also used for mechanical separation ( clear filtration ). Here comes diatomite , cellulose , asbestos or perlite as a filter element used. Bentonite and other tasteless filter media are also suitable. Filtration through membranes is also used, in which case the liquid can be sterilized at the same time .
- Physico-chemical separation process: fining , often by adding egg whites to prevent the yeast cloudiness in wine
- The insoluble polysugars such as starch can be enzymatically converted into soluble sugars or insoluble proteins can be broken down.
Clarification plays a role in the production of wine , beer and fruit juice , but also in the distillation of schnapps , because sediment can negatively affect the taste.
Individual evidence
- ^ Wilhelm Flitsch: Wine. Understand and enjoy , 2nd edition, Springer Verlag, Berlin, Heidelberg a . a. 1999, ISBN 354066273-1 , chapter 6.
- ↑ H.-D. Belitz, W. Grosch, textbook of food chemistry, Springer Verlag, ISBN 9783662083062 .