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CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 5 Effluent Treatment in Agroprocessing, Part 5.2 Effluents from Wine Processing
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: CIGR Handbook of Agricultural Engineering, Volume IV Agro-Processing Engineering, Chapter 5 Effluent Treatment in Agroprocessing, Part 5.2 Effluents from Wine Processing, pp. 483-497 .(doi:10.13031/2013.36406)
Authors: P. Catalano
Keywords: Section Headings: 5.2.1 Technological Cycle of Wine Processing and Characteristics of Effluents, 5.2.2 Polluting Factors and Reduction of the Pollution Volume and Effluent Load, 5.2.3 Treatments for Winery Effluents Purification, 5.2.4 Design Example of Treatment Plant for Winery Effluents
First paragraph: The flow chart of the technological cycle of winemaking is shown in Fig. 5.1. Some operations of this cycle shared, in principle, by different products were unified to simplify the scheme and to emphasize the effluent flows at the different stages better [19, 20, 21]. The following processing stages in particular are pointed out: Discharge Preparation of the must (crushing with or without grape stalk, possible separation of the must from the solids for off-skins fermentation, fermentation of the must in the tumultuous stage, settling and separation of the yeast biomass: lees from fermentation, and pomace, in the case of the fermentation with maceration, to be exhausted by straining and/or pressing); Stabilization (spontaneous or caused by refrigeration and with fining treatments; settling of tartrates and colloidal substances); Conditioning (filtration treatment, bottling:washing of containers, corking, labeling and capsuling, possible thermal treatment of wine at the filling stage, use of SO2 as antiseptic).(Download PDF) (Export to EndNotes)