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Clarifying agents are used to remove suspended solids from liquids by inducing flocculation, causing the solids to form larger aggregates that can be easily removed after they either float to the surface or sink to the bottom of the containment vessel.
A variety of salts may be added to adjust the pH and act as clarifying agents, depending on the water chemistry. These include sodium hydroxide , calcium hydroxide , aluminum sulfate , aluminum oxide , ferric sulfate , ferric chloride , sodium aluminate , with flocculant aids polyaluminum chloride , polyferric chloride . [ 17 ]
Before fermentation, pectin-splitting enzymes and, for white wine, fining agents such as bentonite may be added to the must in order to promote the eventual agglomeration and settling of colloids. [1] Pectins are structural molecules in the cell walls of fruits which have the important function of 'gumming' plant cells together.
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Before the water enters the clarifier, coagulation and flocculation reagents, such as polyelectrolytes and ferric sulfate, [4] can be added. These reagents cause finely suspended particles to clump together and form larger and denser particles, called flocs, that settle more quickly and stably.
An enzyme added to fruit to increase juice yield. Also used as a clarifying agent in fruit wines when added to wine or must to eliminate pectin hazes. Perlant French term for a very lightly sparkling wine with less effervescence than a crémant or pétillant Perlite
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