| 摘要 |
Wine or must is deacidified by adding calcium carbonate as a result of calcium tartrate being formed as crystals which are separated off from the beverage. The crystallisation is assisted by adding crystal seeds on which the tartrate crystals can accumulate. For this process, which results in the reliable prevention of subsequent turbidity and crystallisation, to be carried out more rapidly, the crystal seeds are added, prior to the addition of calcium carbonate or essentially at the same time as this addition, as contact crystals in powder form in a quantity of at least 2 g per litre of beverage. These crystal seeds are maintained in suspension in the beverage for a contact time of at least one hour. In this way, the resulting calcium tartrate can accumulate on the contact crystals and subsequently be separated off in association with them. A suitable appliance for carrying out the process has, one after the other in the direction of flow and between a storage container (A) for the beverage and a recipient container (B) for the treated beverage, devices for adding the contact crystals (4) and the calcium carbonate (5), a reaction container (6) provided with stirring equipment, a temperature-determining system (8, 9) for heating or cooling, and a mechanical separation device (11). <IMAGE> |
