Improvements in or relating to a process and compositions for treating wines to prevent clouding

摘要

In clarifying wine, brandy, whiskey and fruit juice, a potassium ferrocyanide solution containing in suspension a ferrous compound is added to the beverage and insoluble solids, e.g. precipitated complex compounds, are then removed, e.g. by decantation, filtration or centrifugation. The solution may contain a dispersing agent such as bentonite, casein, agar-agar, gelatine, egg albumin and isinglass. Potassium ferrocyanide and a quantity of an iron compound sufficient to form an insoluble complex compound with all the ferrocyanide, may be added to the beverage. The iron compound may be ferric and/or ferrous sulphate, ferric and/or ferrous chloride or ferric and/or ferrous hydroxide. An aqueous mixture of potassium ferrocyanide, ferrous sulphate and an alkali, e.g. sodium hydroxide, having a minimum p.H. value of 7 and, preferably, a p.H. value between 9 and 10 may be added to the beverage. Vinegar may be clarified also.