Desulphurisation

Entschwefeln

A Fining stummgeschwefelt must be to the fermentation to stop. Before the addition to wine, it must be desulfurized again, however. For physical-mechanical desulfurization can be used. The juice is heated to 100 ° C and filled up in the system. (Which are extended horizontal perforated plate, the openings through tubes to the top) when passing through the so-called bell-bottoms are largely exempt the sulfur dioxide . This in turn by the injected Nitrogen bound and removed from the plant. After cooling and decanting of the must of the wine can be supplied. For desulphurisation is also a suitable method Spinning Cone Column (spin bowling column).