Markets Agricultural / Food Processing ELECTRODIALYSIS SYSTEMS FOR TARTRATE STABILIZATION OF WINE

ELECTRODIALYSIS SYSTEMS FOR TARTRATE STABILIZATION OF WINE

Report Fields

Start Year	2005
Markets Segments	Agricultural / Food Processing
Project Type	Methodology
Type of Technology	Other
Organization	California Energy Commission - PIER program
Project Status	In Progress • Applied Research • Development

The purpose of this project is to demonstrate the tartrate stabilization of wine by electrodialysis. This technology requires less than 20% of the electrical energy used in the conventional cold stabilization process. Adoption of this process will enable the California wine industry to improve wine marketability and quality while reducing bottle price.