The wine question of the day
What is the name of the physico-chemical separation process in which nitrogen or air is added to grape must under pressure to remove lees?
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Correct answer is: Flotation
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Flotation
Physico-chemical separation process for fine-grained solids. Originally, it was mainly used in ore extraction to separate ore from the deaf, non-ore-bearing rock. In this process, the deaf (lighter, more difficult to wet) rocks or components are separated from the heavier ore-bearing rocks. The dewy and lighter rock rises to the surface and is skimmed off. Flotation agents are added to optimise the process. This has long been used in the production of beer to clarify the beverage from the wort (concentrate of water, malt and hops).
This flotation technique is also used in wine for degumming, i.e. freeing the grape must from lees particles...
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