Separators for still wine clarification and must pre-clarification at Moët & Chandon

Moët & Chandon has been using separators from GEA Westfalia Separator Group for still wine clarification for decades, and in parallel also for must pre-clarification. Moët & Chandon has now installed an additional GSE 300 separator to boost its capacity and increase the flexibility of its working method.

When champagne is produced with the aid of centrifuges, separators can be used at different stages of the process, initially to pre-clarify the must following pressing. The must from the integrated tanks is fed continuously into the separator. Using a separator to then remove the sediments, as opposed to allowing tank sedimentation at this stage, reduces the space required and cuts manual labour and processing time. Rapid elimination of suspended sediments immediately after pressing has a positive impact on quality. Once the must has been clarified, a particularly homogenous fermentation process follows, favouring good development of the wine.

The second field of application for the clarifiers is still wine clarification to separate the yeast after primary fermentation in tanks. The GSE 300 separator allows measurement of the turbidity of the wine in the discharge, and its high degree of clarification efficiency means less filter aid. With traditional bottle fermentation, the desired ageing processes always proceed in a homogenous and controlled manner. At Moët & Chandon, the centrifuge represents a key multifunctional technology. The separator ensures highest quality combined with excellent cost-effectiveness.

Less filter aid
Moët & Chandon was already using two HSA 200 separators from GEA Westfalia Separator Group. To boost the capacity, Moët & Chandon then installed a new-generation clarifier type GSE 300 with flat belt drive. Finally, a separator type SB 80 is used to clarify still wines in the red wine vinification process.

"With the additional GSE 300 separator, we can now process up to 6000 hectolitres in just six hours“, declares Bruno Galand, who is responsible for new projects. The oenologist Jean-Jacques Lasalle explains the decision as follows: "Clarifying still wines with the aid of separators is a huge advantage because it makes the wine easy to filter. We need less filter aid, enabling us to limit the quantity of waste product. This is primarily good news for the environment. If separators were not used, four to five times the quantity of filter aid would be needed."

Source: GEA Westfalia Separator Group