Rapid Cold Stabilization of Wine by Filtration

Abstract

A new rapid process for the tartrate stabilization of wines has been developed and proven in winery trials. With this filtration method wine which has been appropriately chilled can be cold stabilized by passing it through a filter leaf which has been coated with diatomaceous earth and KHT crystals. This removal of KHT by filtration greatly shortens the time normally required for transport of the solute species to the crystal face and surface integration of the individual molecules into the crystal lattice. The filtration method can be continuous except for short periods required for removal of filter cake and replacement of precoat. It requires use of no single purpose equipment. It greatly reduces the time necessary for cold stabilization and makes possible immediate recovery of a major portion of the energy used in chilling.