Technical Articles
Published in: das deutsche winmagazin 02/2010 vom 01/23/2010 | Author: Achim Rosch, DLR Mosel, Department Viniculture and Enology
Evolution of the filter sheets continues!
Clarification and filtration of wines is surely one of the most important measures of wine technology. The separation of deposit, yeast, and bacteria from wine through filtration does not only lead to sensorical, but also to the microbiological stabilisation of the wines. Achim Rosch, DLR Mosel, reports on tests and results with mineral-free filter sheets.
Published in: Revue des Oenologues 01/2010 | Author: Bernard Gautier, Oenologist - France
BECOPAD: a new solution for sheet filtration of wines
Sheet filtration of wines has always been preponderant in the preparation of wines prior to bottling. Up until around 1976 the sheets used were made from cellulose and asbestos. Filtration quality was very good, with very little losses from straining. In 1980 the use of asbestos was prohibited in France and new sheets made from cellulose and kieselguhr produced, and still produce, considerable losses when straining, moreover these sheets are fragile and very brittle.
Published in: Das deutsche Weinmagazin 03/2009 | Author: Dr. Ilona Schneider, Development Engineer, Food & Beverage, BEGEROW
BECOPAD – Have you heard?
Are there any changes or innovations in depth filtration? The last real innovation in depth filtration was in the 1970s. And that was it! Today’s beverage industry - and oenology plays a special role here - is talking about preserving the wine flavours and beneficial grape ingredients more than ever now, but product safety and purity are also aspects, which are being discussed intensively. How can a depth filtration medium/filter sheet change the world of wine? The answer lies in BECOPAD: a mineral-free depth filter medium, which is particularly suitable for coarse and sterile filtration.
Published in: Fruit Processing 05/2008 | Autor: Dr. Ilona Schneider, Development Engineer Food & Beverage, BEGEROW / Frédéric Issenhuth, Global Marketing Manager and Christian Stutz, Application Manager, NOVOZYMES SWITZERLAND AG
The new generation of Panzym Mash
Apples are one of the most famous and widely grown fruits in the world, grown in regions between 30°and 60° in the north and south latitudes in both hemispheres. Apple trees belong to the adaptable rosaceae, or rose family, and can flourish in fresh climates with average winter temperatures dropping to freezing point for at least 2 months. The production of fruit begins in late spring when the trees bear white blossoms resembling tiny roses. These flowers produce pollen as well as nectar to attract bees and other insects to pollinate the blossoms.
Published in: Fruit Processing 03/2008 | Autor: Dr. Ilona Schneider, Development Engineer Food & Beverage, BEGEROW / Frédéric Issenhuth, Global Marketing Manager and Christian Stutz, Application Manager, NOVOZYMES SWITZERLAND AG
Black currant processing – choosing the perfect processing aid
Ribes Sativum, more commonly known as the currant, is a small fruit that grows in grape-like clusters on thornless shrubby bushes. The berries can be red, black, pink, or white in color, and enjoy a cool climate. Black currants are sweet and sharp to taste and are widely used to produce juice and nectar. Boasting both a high natural vitamin C content and proven effective monoamine oxidase inhibitor abilities (used in antidepressant drugs), black currant juice is growing in popularity.