Enologia

Modern cross-flow filtration technologies in the winery help winemaker to speed up and improve the wine production process

Combining art with science is what wine preparation is all about, the year matters as the production technique. Now the oenologist's ability to find faster methods and achieve high quality, is supported by modern membrane technologies which ensures the same bouquet and the same taste and meanwhile higher clearness and conservation.Cross flow filtration membranes help to make the process generally more efficient and maximise volumes maintaining the quality of noble wines.

Typical processes on wine/grape must using cross flow filtration MEMBRANES:

Concentration

With this type of membranes is possible to forcefully concentrate the wine/must to raise the levels of sugar, alcohols and other compounds. The body of the color is built up in younger wines;

Elimination/Alcohol cutback

Associating a cross flow filtration system with other technologies a cutback on alcohol, even up to imperceptible amounts;

Clarification

It's possible to filtrate the grape must before the fermentation in order to eliminate opacifiers substances, tannins or yeast, speeding up the maturation process and improving quality;

Decoloration

Partial or complete decoloration may be needed for appeareance reasons and are achievable through membrane systems.

Other common membrane processes in wineries may be waste water treatment and water cleaning for both bottling and during the process.

Typical processes on wine/grape must with traditional FILTRATION

Pre-filtration

A preliminary filtration after the fermentation or inbetween phases can eliminate eventual impurities that could pollute later proceedings, like tartrate for example, originated in the maturation tank.

Final Filtraion

A final filtration before bottling with a membrane that shows pores 0,20-0,45µm wide guarantees the removalof the microbiological pollutants, increasing durability.

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