| 摘要 |
White wines stained by black grapes are decolorised by filtration using activated carbon and kieselguhr diatoms. The vessel of wine is linked to an empty vessel of similar capacity, with a plate filter between them. A precoating of diatomaceous earth and cellulose, or cellulose only is applied to the plate filter, followed by a bed of kieselguhr and activated carbon. A separate volume of wine is mixed with a quantity of kieselguhr and activated carbon. This mixture is dosed into the main volume of wine as it flows from the first vessel to the second, upstream of the filter. The colour and turbidity of the wine are monitored downstream of the filter, so the proportions of kieselguhr and activated carbon, and dosing rate, can be adjusted as necessary. USE/ADVANTAGE - Decolorisation of white wines, also adsorption of contamination from other food, biochemical or pharmaceutical products. Contact between wine and activated carbon is minimised, reducing adsorption of organoleptic compounds and proteinaceous macromolecules which influence foaming in sparkling wines.
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