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11. Clarifying Wine by Filtration and Centrifugation

  1. P. Ribéreau-Gayon Faculty of Enology1,
  2. Y. Glories Faculty of Enology1,
  3. A. Maujean2,
  4. D. Dubourdieu Faculty of Enology1

Published Online: 9 JUN 2006

DOI: 10.1002/0470010398.ch11

Book Title

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006) Clarifying Wine by Filtration and Centrifugation, in Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010398.ch11

Author Information

  1. 1

    Victor Segalen University of Bordeaux II, France

  2. 2

    Laboratory of Enology, University of Reims-Champagne-Ardennes, France

Publication History

  1. Published Online: 9 JUN 2006
  2. Published Print: 24 MAR 2006

ISBN Information

Print ISBN: 9780470010372

Online ISBN: 9780470010396

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CHAPTER TOOLS

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Keywords:

  • filtration principles;
  • assessing clarification quality;
  • laws of filtration;
  • membrane filtration;
  • tangential filtration;
  • centrifugation;
  • clarifying wine by filtration and centrifugation

Summary

This chapter contains sections titled:

  • Principles of filtration

  • Laws of filtration

  • Methods for assessing clarification quality

  • Filtration equipment and adjuvants

  • How filter layers function

  • Filtration through diatomaceous earth (or kieselguhr) precoats

  • Filtration through cellulose-based filter sheets

  • Membrane filtration

  • Tangential filtration

  • Effect of filtration on the composition and organoleptic character of wine

  • Centrifugation

  • References

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