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LEES FILTRATION - JUICE LEESMUST/JUICE LEES FILTRATION WITH FLAVY FX: Why should we filter must lees ? - Economical point of view (why should we loose this must ?) - The filtered must has a real oenological added value - Fatty acids and flavor precursors high content - The Bucher Vaslin Process will allow a 90% must recovery of the 10% lees volume (i.e. 99% of the initial tank) Which lees are we filtering ? - Only juice lees, obtained by natural settling, after enzyme treatment - After the press, for white or rose wines, and - After a first clarification by settlement without fining agent, (no bentonite) but - Before the fermentation starts. - The deposit of this first clarification (full of flesh, skins, seeds, stems, earth…) is called «must lees ». - It represents more or less 10% of the initial must volume. The Bucher Vaslin answer … - An automatic rotary pre-filter (called D3) (not vacuum). The use of this pre-filter is compulsory for this process - A Cross Flow filter unit (Flavy FX 1, FX 2, or FX 3) - can also be used for wine!! - A specially designed upper manifold equipped with mechanical, motorized devices to avoid blocking - Specific LWL membranes, ID 3mm, 6 m² per module (Standard 1.5mm, 12 m² membranes should not be used). Can also be used for wine!!
- For must lees and for wines
- Operating costs 7 times less than for a RDV - Return on Investment based on both must lees filtration and wine filtration
- No oxidation and a fresher and clearer must - Easy to use - Allow a batch by batch process
- No diatomaceous earth (D.E.) - Fully automatic, a minimum supervision is needed when processing VINTAGE FEEDBACK (Since 2008 European Vintage) • Measured flow rates - 300 up to 500 l/h with a Flavy FX 2 with an average flow at 400 l/h - 400 up to 800 l/h with a Flavy FX 3 with an average flow at 600 l/h • Rejected retentate - 0.5% up to 2.5% of the initial volume of must, - With an average of 1% of the volume of must (when the volume of a must lees represents 10% of the initial must tank). . |
