Wine clarification: how to obtain clarity and stability16 maggio 2017
The clarity, in most cases, is an unstable state: in the clarification is therefore the stabilization, which is the set of operations carried out so that no turbidity occurs in the future.
The turbidity of the must is due to the presence of substances called colloids, too large to be considered normal molecules, but too small to be seen with the naked eye. They deviate the light and prevent us from seeing through the wine, they can also aggregate and precipitate forming "bottoms" little appreciable.
The funds may be the result of other reactions occurring in the wine, in particular the formation of the potassium bitartrate, the salt that forms those purple flakes that sometimes we find ourselves in the glass when we finish a bottle of fairly old red wine.
The most natural and ancient method of clarification is decanting: the still wine naturally loses the suspended colloids, which accumulate on the bottom. The lees are all these precipitations: they are composed of different substances of wine, yeast cells and bacteria, vegetable residues; the decanting separates the wine from the lees.
However, the simple decanting does not lead, in a short time, to the complete clarification and stability of the wine