RT Journal Article
SR Electronic
T1 Winemaking with a Decanter Centrifuge
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 103
OP 106
DO 10.5344/ajev.1984.35.2.103
VO 35
IS 2
A1 M. D. Foster
A1 M. Dean Cox
YR 1984
UL http://www.ajevonline.org/content/35/2/103.abstract
AB Two decanter centrifuges were purchased and operated during the 1981 and 1982 vintages. Their value as a winemaking tool was determined by a historical comparison of lees volumes produced in fermentation, and enhanced wine quality. After two years of operation benefits included increased total yield, improved fermentation control, and reduced fining costs. Yield improvements were realized by capturing as distilling material proof gallons formerly lost through a vacuum pre-coat filter. Fermentation control was improved by reducing wild yeast populations in the fermentor. Fining costs were reduced as total phenolic and iron contents were reduced by decantation. Sample wines fermented with high suspected solids were compared with their decanted counterparts for total, flavonoid, and non-flavonoid polyphenol content. All decanted juices produced dry wines with flavonoid reductions of 7% to 26%. Other analyses showed lower iron content, decreased browning capacity and higher alcohol levels in decanted samples.