Abstract: Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3), followed by a step of introducing at least one protease into the oenological liquid (3), a hydrolysis step, in which the protease catalyses the breakage of at least one peptide bond between the amino group and the carboxyl group of the proteins present in the oenological liquid (3), thereby forming compounds (7) containing the amino and/or carboxyl groups; such hydrolysis step transforms the oenological liquid (3) into a stabilised oenological liquid (5).

Abstract: Wine-making process comprising a first step of arranging “Acacia Verek” raw gum arabic and a second step of arranging a wine to be bottled, a step of dissolving the raw gum arabic in water in order to obtain raw gum arabic in solution with a concentration of gum arabic comprised between 5 and 50%, a step of filtering the raw gum arabic in solution by means of a tangential filter provided with synthetic membrane with nominal porosity comprised between 0.5 and 3 ?m in order to obtain filtered gum arabic in solution with a concentration of gum arabic comprised between 5 and 40%, a step of admixing the filtered gum arabic in solution in the wine to be bottled in order to obtain a wine to be bottled admixed with gum arabic, and finally a step of microfiltrating the wine to be bottled admixed with gum arabic.

Abstract: Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3), followed by a step of introducing at least one protease into the oenological liquid (3), a hydrolysis step, in which the protease catalyses the breakage of at least one peptide bond between the amino group and the carboxyl group of the proteins present in the oenological liquid (3), thereby forming compounds (7) containing the amino and/or carboxyl groups; such hydrolysis step transforms the oenological liquid (3) into a stabilised oenological liquid (5).

Abstract: Wine-making process comprising a first step of arranging “Acacia Verek” raw gum arabic and a second step of arranging a wine to be bottled, a step of dissolving the raw gum arabic in water in order to obtain raw gum arabic in solution with a concentration of gum arabic comprised between 5 and 50%, a step of filtering the raw gum arabic in solution by means of a tangential filter provided with synthetic membrane with nominal porosity comprised between 0.5 and 3 ?m in order to obtain filtered gum arabic in solution with a concentration of gum arabic comprised between 5 and 40%, a step of admixing the filtered gum arabic in solution in the wine to be bottled in order to obtain a wine to be bottled admixed with gum arabic, and finally a step of microfiltrating the wine to be bottled admixed with gum arabic.

Abstract: Process for extracting unwanted acidic compounds from a drinkable liquid which includes: arranging, in a first tank (2), a liquid (L) has at least one unwanted acidic compound; conveying the liquid (L) to a membrane separation unit (3); separating, in the membrane unit (3), the liquid (L) into a retentate (R) and a permeate (P) mainly containing the unwanted acidic compound; adjusting the conductivity of the permeate (P) at a minimum threshold value greater than 200 ?S susceptible to dissociate at least a fraction of the unwanted acidic compound into corresponding ions; flowing the permeate (P) through an electrodialysis unit (6), extracting at least part of said ions, to obtain one concentrate (C), containing the aforesaid ions, and one deacidified permeate (Pd) substantially without such ions; mixing the deacidified permeate (Pd) with the retentate (R) to obtain the deacidified final drinkable liquid.

Abstract: Process for extracting unwanted acidic compounds from a drinkable liquid which comprises: arranging, in a first tank (2), a liquid (L) comprising at least one unwanted acidic compound; conveying the liquid (L) to a membrane separation unit (3); separating, in the membrane unit (3), the liquid (L) into a retentate (R) and a permeate (P) mainly containing the unwanted acidic compound; adjusting the conductivity of the permeate (P) at a minimum threshold value greater than 200 ?S susceptible to dissociate at least a fraction of the unwanted acidic compound into corresponding ions; flowing the permeate (P) through an electrodialysis unit (6), extracting at least part of said ions, to obtain one concentrate (C), containing the aforesaid ions, and one deacidified permeate (Pd) substantially without such ions; mixing the deacidified permeate (Pd) with the retentate (R) to obtain the deacidified final drinkable liquid.

Abstract: Equipment for yeast rehydration, in particular in dry, moist or in liquid dispersion form, which comprises a containment tank (2) closed by a cover (70) intended to receive a measured dose of yeasts to be rehydrated; first and second supply means (3, 4) adapted to respectively insert a rehydration liquid and nutritive substances in the tank (2); a circulation duct (14) placed in connection between at least one outlet opening (15) and at least one return opening (16, 16?) of the containment tank (2), intercepted by pumping means (17) for making the fluid mixture flow between the openings (14, 16). The equipment comprises means for insufflating air (32) inside the tank (2) susceptible for creating an over-pressure of a value that is regulated through suitable vent means (18).

Abstract: Equipment for yeast rehydration, in particular in dry, moist or in liquid dispersion form, which comprises a containment tank (2) closed by a cover (70) intended to receive a measured dose of yeasts to be rehydrated; first and second supply means (3, 4) adapted to respectively insert a rehydration liquid and nutritive substances in the tank (2); a circulation duct (14) placed in connection between at least one outlet opening (15) and at least one return opening (16, 16?) of the containment tank (2), intercepted by pumping means (17) for making the fluid mixture flow between the openings (14, 16). The equipment comprises means for insufflating air (32) inside the tank (2) susceptible for creating an over-pressure of a value that is regulated through suitable vent means (18).