MUST AND JUICE CLARIFICATION: TANK THROUGHPUT
The Sediment Interface Detector from Raven: A new tool for winemakers.
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MUST CLARIFICATION / DeBOURBAGE
When is the optimum time to rack the must?
You
have a brief window of time during juice clarification to produce a
must that will blossom in the fermentation tank.
A noted winemaker
calls this “goldilocks” juice. Not too heavy, not too thin, but just
the right amount of goodies for a perfect balance of esters and alcohol.
Winemakers
throughout the world say must clarification is the most important stage
after harvest for white wine production.
Problems at this stage create
challenges later.
PREDICTIVE OUTCOMES The Sediment Interface Detector
(SID) puts process control in your hands. Track how fast the wine must
is settling
and predict if a tank will need assistance to avoid a
problem.
TRUST BUT VERIFY Spontaneous juice setting is preferred. And the SID is a useful tool to confirm that the grape solids are precipitating naturally and as expected. PROACTIVE MEASURES Bentonite,
or potassium caseinate is commonly used when a must clarification tank
is “stuck” and not progressing at a
satisfactory rate. Although wine
fining agents clarify the supernate, they also increase the sediment
layers and the amount
of juice trapped at the bottom. Verify fining
adjustments on the spot with the
SID to minimize waste and labor. CELLAR BENEFITS The SID
informs the winemaker how much sediment is in the bottom and logically
how much juice is ready to rack.
The cellar crew becomes more efficient
at routing wine hose to the appropriate receiving tanks. Stop schlepping
hose all over the cellar.
TANK THROUGHPUT With
tons of fresh wine grapes waiting, clarification tank throughput is
critical. Avoid “bottlenecks” in the white wine must
clarification stage
of production and keep the fruit flowing thru cold settling to wine
fermentation. The
SID is a process control tool that wineries will use throughout the day to help keep production on schedule.
ENOLOGY NOTES Racking
white must too soon risks bringing excess suspended solids to the
fermentation tank which could lead to
excess fusel alcohol production
and impaired fruitiness. Excess suspended solids in must are known to
produce
hydrogen sulfide which causes off-odors.
Delayed
racking may bring on fermentation in the must clarification tank from
wild or winery yeast. In addition,
removal of too much suspended solid
matter may slow down alcoholic and malolactic fermentation.
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