Comparison of Juice Clarification Techniques (Cold Settling vs. Flotation) on Chemical and Sensory Aspects of Vidal Blanc (2016)

This study compares the efficacy of juice clarification with flotation to that of cold settling. The
cold-settled juice fermented slightly slower. No notable chemical differences were apparent between juice and wine, except that cold-settled juice produced wine with a higher degree of cold stability. The TA was higher for the float-clarified wine. Wine produced from flotation resulted in less losses to gross lees, and reduced the need for chiller load. It could potentially reduce turn-around time as well, but this was not characterized fully in this study. A significant difference (p<0.001) between wines was found in triangle testing. Although descriptive analysis showed no strong trends for the descriptors used in this study there was a slight trend for wines produced with flotation to have higher Fruit Intensity as well as Overall Aromatic Intensity. In general, there was not a noticeable preference for the floated wine over the cold settled wine. These results suggest that flotation may be a beneficial technique not only to reduce turn-around time, enhance juice yield, and reduce chiller load; but that it may also serve as a mechanism for preserving aromatic intensity and fruit intensity.

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