Page 15 - Grapevine NovDec 2021

In The Winery

Ion exchange and cross-flow filtration are rapidly
approaching our industry. These processes can be
used to obtain cold stability should your winery
have the technology and equipment to do so.

In step three above the author has had success
reducing this amount to 2 grams per liter as long as
the wine is clean, chilled properly and at a desired
cold temperature.

Common sense tells us that if we can do this pro-
cess in the winery, during colder winter tempera-
tures, our chilling systems will be more effective
and the cellar temperature will be more conducive
to the complete process. This applies to the filtra-
tion and making sure the wine does not warm too
much during filtration.

Be careful when rinsing the tank after filtration.
Ice may fall!

Summary

This is just one method of achieving cold sta-
bility for a winemaker working with grape based
wines. Other ways are successful and may achieve
the same results just as well. Each winemaker Winemaking Consultant
is encouraged to try the process that works best
for them and their particular cellars. This process Thomas J. Payette
does have the quality of shorter chilling time and “Winemaker of the Year”
reduced utility bills plus faster turn around time
for a specific wine – should those goals be desired. Over 25 Years Experience
Recall non grape fruit based wines may perform
differently. Tom Payette, a premier
hands on and analytical
* The 3.65 Bifurcation term was not located in winemaking consultant,
serves clients throughout
any research literature by the author and it is a the United States.
term the author has used to describe this phe-
nomenon in his cellar work. From the construction
of your business to the
cork in your bottle to
Tom Payette, Winemaking Consultant, has over 30 your consumers.
years’ experience with winery start-ups and assist-
ing wineries already established in the industry. Call Thomas or check
his website for more
information...

Phone: 540-672-0387

www.winemakingconsultant.com

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