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Particles finer than 0.1 μm (10 −7 m) in water remain continuously in motion due to electrostatic charge (often negative) which causes them to repel each other. [citation needed] Once their electrostatic charge is neutralized by the use of a coagulant chemical, the finer particles start to collide and agglomerate (collect together) under the influence of Van der Waals forces.
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Finings’ actions may be broadly categorized as either electrostatic, adsorbent, ionic, or enzymatic.. The electrostatic types comprise the vast majority; including all but activated carbon, fining yeast, PVPP, copper sulfate, pectinase and pectolase.
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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