Processing procedures of stabilization and precipitation in manufacturing of red wine

U ovom završnom radu su obrađeni procesi taloženja, filtracije i stabilizacije koji se primjenjuju u proizvodnji crnog vina. Mnoga mlada vina nakon prvog pretoka nisu dovoljno bistra, te se s toga provodi postupak bistrenja. S obzirom na stupanj i vrstu mutnoće odabiru se primjerena sredstva za bistrenje. Danas se u praksi najčešće upotrebljavaju bistrila kao što su bentonit, pentagel, želatina i tanin. Proces filtracije se koristi radi dobivanja što bolje kvalitete vina. Filtracija se provodi pomoću različitih uređaja koji se zovu filteri. Pod pojmom stabilizacija vina podrazumijeva se veći broj postupaka kojima je cilj proizvodnja stabilnog vina. Pojam stabilnog vina odnosi se na vina koje se neće mutiti, niti će se u njima neke tvari taložiti. Postupci koji se primjenjuju uključuju biološku stabilizaciju ili stabilizaciju hlađenjem.The following processing procedure explained in this Seminar are: filtration, precipitation and stabilization and all of them are the main procedures in technology of manufacturing red wine. Many young wines after the first overflow are still not clear enough, they remain blurry, therefor this is the main reason and the perfect time to carry out the process of clarification. Considering the type and stage of blurriness the right medium is selected. Today, the most used are gelatine, bentonite, penta gel and tanine. Filtration is mainly used to get better wine quality, it is carried out by the filters. Stabilization and a numerous amount of other procedures all have a common cause: to receive a stable product. A stable product is defined as a wine which is not and will not be blurry. This prevents any other substances getting in the way of the product. There is a biological stabilization and stabilization by cooling