Apparatus for continuous tartar separation

Foods and beverages: apparatus – Beverage – Post-primary-alcoholic fermentation operations

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366307, C12F 100

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active

048195529

ABSTRACT:
A method and an apparatus for continuously separating tartar from wine or grape juice using a draft tube baffled (DTB) crystallizer 2 and a hydrocyclone 3. The DTB crystallizer 2 comprises a vessel 5, a draft tube 6 centered in the body 5, a stirrer and a cooling jacket 16, said stirrer producing a circulation of liquid along the draft tube. A liquid of wine or grape juice is continuously introduced from the bottom of the crystallizer 2 into the crystallizer 2 and entrained in the circulation together with seed crystals at a low temperature to crystallize tartar dissolved in the source liquid. Supernatant source liquid is overflown from the crystallizer 2 and separated by the hydrocyclone 3 into a chemically-stabilized product and a suspension in which a large amount of tartar crystals is contained. The suspension is continuously returned to the crystallizer 2 to keep seed crystals at a desired concentration in the crystallizer 2.

REFERENCES:
patent: 3976430 (1976-08-01), Houston et al.
patent: 4542683 (1985-09-01), Wilkinson
patent: 4560565 (1985-12-01), Wucherpfennig et al.
patent: 4643083 (1987-02-01), Boucher
Industrial and Engineering Chemistry, vol. 53, No. 8, Aug. 1961, pp. 614-615.
Chemical Abstracts, vol. 101, No. 23, Dec. 3, 1984, p. 485, Abstract No. 209021f, Columbus, Ohio, US; N. Gorinova, et al.: "Bitartrate Stabilization of Wine on Stream", & Lozar. Vinar. 1984, 33(5), 16-21.

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