Issue link: http://winesandvines.uberflip.com/i/101495
WINEMAKING Finding monofilament cloth In Germany, about 10 years ago, the first local dealer supplied filter cloth products from monofilament yarns to wineries. Today Erbsl��h and StrassBurger Filter also offer those filter cloths for the same price as the traditional filter cloth made of multifilament. At the present time there does not appear to be an export to the United States, and the Italian manufacturers of filter presses do not equip their plates with the new filter cloth. Interested wineries might contact their local dealers of imported winery supplies or get in contact with a filter cloth supplier from another industry. The filter cloth from monofilament yarns is used in various applications in the United States, just not yet in the wine industry. Micronics Inc. is one such supplier. Because there are so many different plate types, the filter cloth has to be custom made. To refit an existing filter with 30 plates 40cm x 40cm costs about $2,000. The refit is very simple, just like the cleaning at the end of the season. The old cloths are taken off and the new ones are installed, which takes about 1.5 hours. Removing glucans from Botrytis S trongly Botrytis-infected grapes can re- Tissue Quality of Filter Cloths vs. Performance sult in deposition of glucans in the filter cloths that cannot be removed by mechani- cal cleaning. Even after cleaning of the filter Output ��� Blocking ��� R sidual moisture e of cake ��� Dropping of cake ��� Operational life span Retention cloths the filter is clogged immediately. The cleaning has to be combined with a pectolytic enzyme with glucanase side activity. The procedure is as follows: 1-2 ounces of pectinase are dissolved in the water and MonofilMultifil ��� ��� A. Rushton, A.S. Ward, R.G. Holdich: Solidliquid Filtration and Separation Technology. recirculated through the filter for four to 12 hours. The water volume required for the complete filter system is set at 100��-120��F After pectins have been removed, high and brought to heat up the filter. A tempera- pH conditions may aid cleaning. For ture of 85��-100��F is ideal to achieve an opti- chemical cleaning in the inlay or with CIP- mal effect of the enzymes. Basic pH causes cleaning a 2%-3% sodium hydroxide solu- pectins to precipitate into a glue that is tion at a maximum temperature of 160��F impossible to remove, so cleaning products is recommended. Bleaching can be added such as soda ash and TSP must be avoided, to a surfactant booster based on hydrogen and acidification of the water with citric acid peroxide as a 2% solution. to a pH of 4 to 4.5 improves effectiveness. B.S. Most of the world���s finest wines are made in concrete. Let us know when you���re ready��� CONCRETE WINE TANKS SONOMA CAST STONE concretewinetanks.com SEE US AT UNIFIED, BOOTH #945 Win es & Vin es JA N UA RY 20 13 141