Processes for preventing winestone precipitation (C12G1/12)

Method of extracting tartrate compounds from grape pomace

Tap water is activated in the anode chamber of a flow electrochemical reactor with inert electrodes until achieving pH between 2.8 and 3.2 and redox potential between 600 and 800 mV relative a silver chloride electrode. Grape pomace is extracted in a continuous stream, using the activated water as the extracting agent, with ratio of solid phase to liquid phase equal to 1:(1-2) and at temperature ranging from 20 to 25°C. After extraction diffusion juice is separated in amount equal to amount of extracting agent added to the pomace. The diffusion juice is fed into the concentration chamber of an electrodialysis apparatus and concentrated through circulation in saturation chambers of the electrodialysis apparatus with ion-selective membranes at current density ranging from 60 to 80 A/m2 and specific output of the apparatus between 180 and 250 l/m2h until obtaining a saturated solution of tartrate compounds of potassium and calcium. Wine which is not resistant to crystal hazes is also fed into desalting cells of the said apparatus, where it is stabilised against crystal hazes. The concentrate is cooled at temperature below 10°C and pH 2.8 to 3.2, with precipitation of tartrate compounds.