ION EXCHANGE SPECIALISTS
THE TECHNIQUE OF IONIC EXCHANGE FOR THE TARTARIC STABILIZATION OF THE WINES.
1. STABILIZATION IN CONTINUOUS.
2. DIMINUTION OF THE PH ON THE WINES AND PARTIALLY FERMENTED MUSTS.
3. BEST ORGANOLEPTIC CHARACTERISTICS.
4. MANAGEMENT OF THE CALCIUM ION.
KALIUM PIU’ SYSTEM METHOD
The procedure of activation and the plant developed by Enomet they allow to eliminate only the quantity desired of potassium so that to guarantee the perfect tartaric stability without negatively altering the characteristics of the wine.
The process is fast, automatic, it doesn’t require particularly specialized operators, it doesn’t behave some type of increase or addition of extraneous substances to how much normally contained in the wine. The principal characteristic of the plant is elevated potentiality, that allows to work up to 6.000 Hl/day of wine. With the employment of the plant can be obtained in a short time tartaric stability and also have positive related effects:
• The increase of the acidity in tartaric acid.
• The lowering of the Ph.
• The liven of the color in the red wines.
• The elimination of certain molecules responsible of negative odors.
Also other side ions as calcium, iron and copper, are partially eliminated by the plant. Accordingly it will be had a lowering of the risks that the presence of the ions involves. It finally results extremely interesting to be able to work on the musts before the fermentation, to regulate the Ph so that to allow great protection from bacterial attacks, as brettanomyces, that could negatively influence the correct course of the alcoholic fermentation and the quality of the wines.
A rapid analysis system studied by Enomet. It allows the Oenologist to determine with extreme safety the optimal type of ionic exchange intervention for every wine.