Use of continuous flow centrifugation to clarify wine and artisan beers

Abstract

Objective: To develop a process of clarification of wines and beers by continuous flow centrifugation on a small scale and develop a method of evaluation of clarification by spectrophotometry.

Design/methodology/approach: A method was developed to clarify a fermented Jamaican / beer beverage in a continuous flow centrifuge until reducing turbidity to a value close to zero. Fifteen spin cycles were necessary for the visible reduction of turbidity. Turbidity was determined by measuring the absorbance at 600 nm of aliquots of the liquid resulting from the centrifugation of each cycle. From the readings made, a turbidity reduction curve and a turbidity reduction prediction model and an efficiency calculation were made.

Results: A centrifugation was not enough, since the turbidity was approx. 0.9. Approximately 15 liters of fermented beverage were clarified per hour, for which it was necessary to apply 15 spin cycles. The turbidity removal efficiency at the end of the 15 cycles was 99.6%. Turbidity readings were taken from each spin cycle. With the readings made to the samples after each centrifugation, a model, negative exponential curve, was generated, which were subsequently transformed to finally obtain a simple linear extinction model that shows how turbidity disappears after 18 cycles of centrifugation.

Limitations on study/implications: Clarification using a continuous flow centrifuge could be optimized by increasing the rotor speed and / or reducing the output flow of the clarified liquid.

Findings/conclusions: The continuous flow centrifugation process of fermented musts allows the clarification of wines and beers in several cycles and represents a viable alternative to small scale production.