Must clarification is an indispensable step in grape processing, as well as being fundamental to the onset of proper alcoholic fermentation.

In recent years, winemaking processes have become much more refined. These processes are constantly evolving due to increasingly cutting-edge technologies and a continuous growth of information from those in the industry. The goal is to clarify must by separating suspended solids, such as residual skins and pectins, to achieve a well-defined solid liquid separation.

This can prevent the solids from releasing undesirable substances (tannins and herbaceous aromas, for example) during fermentation. Clarification of must can be accomplished through two processes:

The purpose of these practices is identical: separation of the liquid phase from the solid phase. Using the former technique, solids will settle at the bottom of the tank at a controlled temperature. With flotation, solids will be pushed to the surface, creating a layer of lees at the top of the tank.

The principle on which cold static clarification is based, is to make solid particles stick together causing them to aggregate then settle. In flotation, a gas is injected into the tank so solid particles are trapped by it and rise to the top forming a compact layer; however, this reaction occurs only under certain physical and chemical conditions.

Learn More