Redn. of loss of calcium tartrate from vinasse, vinasse lees or marc piquettes - by rapid cooling after lime reaction and collecting crystalline seeds for recycling

摘要

Redn. of the loss of Ca tartrate during the lime reaction by crystallisation of the vanasse lees or the marc piquettes involves (a) instant cooling of the vanasse at the end of the lime reaction and (b) collecting the crystalline seeds at the end of crystallisation, for recycling to the head of the lime reaction. USE/ADVANTAGE - The process can be applied also to wine vinasse, to water freed from tartar, or to any soln. contg. dissolved salts. Loss of Ca tartrate, expressed as tartaric acid, is reduced to below 1.5 g/l, compared wtih 2.5-7 g/l in known processes, and the amt. of tartaric acid in the withdrawn mother liquor is less.