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STABILIZATION AND CLARIFICATION OF MUST AND SMALL WINES MANUAL K2-SE 600

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DESIONIZADORK2SE

The idea is to remove part of the ions from the wine to alter its ionic balance. In this way we will achieve a change in the characterization of certain physical / chemical parameters.
The process consists of processing a fraction of 10% of the total wine to be treated. This 10% is the one
it will be passed in a cycle of duration of the resin (1-3 hours). To the treated fraction the Ph that It remains in 2.2Ud or 2.3Ud. Then, when mixing with the other 90% that we left untreated, we were able to decrease the total Ph in 0.1 units.

In this way we get more stable wines with a decrease in tartaric precipitation.

We may get total or partial stability, most likely the second.

On the other hand, by decreasing the pH we achieved an improvement in the organoleptic profile of the wine.

Less heavy and fresher wines (improvements in acidity).

It is interesting to be able to work on the must before fermentation to regulate the pH and increase the protection against bacterial attacks, which can negatively affect the alcoholic fermentation and the quality of the wines.

Features

  • MODEL K2 - SE 600 - 1000 LITERS TIME PER CYCLE
  • DIMENSIONS: 580 x 400 x 1480
  • WEIGHT: 75 KG

More details

THE TECHNIQUE OF ION EXCHANGE FOR THE TARTARIC STABILIZATION OF WINES AND / OR MUSTS BEFORE FERMENTING

ADVANTAGE:
1. STABILIZATION IN CONTINUOUS.
2. DECREASE OF THE PH OF THE PARTIALLY FERMENTED WINES AND MUSTS.
3. BETTER ORGANOLÉPTIC CHARACTERISTICS.
4. CALCIUM ION MANAGEMENT.

The procedure allows to eliminate only the desired amount of potassium, so that it guarantees the perfect tartaric stability without negatively altering the characteristics of the wine.

The process is fast, automatic, does not require the use of particularly specialized personnel, does not normally involve any type of increase or addition of foreign substances to the content in the wine.

The main feature of the installation is its high potential, which allows to work up to 400 Hl / hour of wine. With the use of the installation it is possible to achieve tartaric stability in short times and there are also positive correlated effects:

• The increase in the acidity of tartaric acid.
• The descent of Ph.
• Vivid colors in red wines.
• The elimination of some molecules responsible for negative odors.

Other unwanted ions, such as calcium, iron and copper, are also partially eliminated. There will therefore be a decrease in the risks that the presence of these ions entails. It is finally extremely interesting to be able to work on the musts before fermentation, to regulate the pH so as to allow greater protection from bacterial attacks, such as brettanomyces, which could negatively influence the correct course of the alcoholic fermentation and the quality of the the wines.