Alfa Laval Inc.

Hans M Riese

A method for freeze-stabilizing wine and a system for carrying out this method are described. The method is of a type in which the wine is first chilled so that ice crystals are formed in the wine while the wine is still pumpable, whereupon the wine is conveyed to a residence tank in which tartrate crystals are formed. The wine is then heated to melt the ice crystals, whereupon the tartrate crystals formed are removed from the wine. The method according to the invention is characterized in that the wine is conveyed continuously to and from the residence tank, where the wine is agitated in such a way that there is maintained a homogeneous suspension of ice crystals and tartrate crystals in wine. It is advantageous to stir the wine with a horizontally pivoted stirrer which rotates at a relatively low speed. Suitable operating conditions are obtained if the wine is first chilled to a temperature which is 0.2.degree. to 5.degree. C. below the freezing point of the wine, and if the residence time in the tank is 15-150 minutes as an average.

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Lund, Sweden

Hans M Riese