For packaged wine to be successfully bottled, it must be microbiologically stable, visually clear, and free of particulates. Let's explore the three stages of filtration that take place in the winery before wine reaches your glass.
This initial clarification step occurs after fermentation when the wine is cloudy but translucent. The aim is to remove larger particles, such as yeast cells, tartaric acid crystals, or wine fining agents. Traditionally, diatomaceous earth filtration or filter sheets were used, but advancements now include lenticular/stacked disc solutions, cross-flow filtration, and cartridge filtration.
The standardisation or pre-stabilisation process addresses microbial stabilisation, clarity, and potential filter blockage before final packaging. This step ensures stability during transport, protects the wine’s essential characteristics, and reduces the levels of sulfur dioxide required.
Packaging facilities often perform Filterability Index (FI) testing to assess the wine’s filter-blocking potential before offloading it from road tankers. FI testing involves passing wine through a 0.45μm filter disc at 2 barg pressure, measuring filtration times for 200ml and 400ml. A low FI value (<20) indicates low blocking potential, while a high FI value (>20) signals likely blockage issues.
Coarse filtration safeguards the wine’s quality by removing particulates and setting the foundation for subsequent filtration stages. This step is crucial in ensuring wine stability and maintaining its sensory appeal.
At this stage, the wine is clear and bright. The focus is on reducing yeasts and bacteria while preparing the wine for sterile filtration.
Fine filtration is about more than achieving clarity; it is essential for protecting the wine’s integrity and enhancing its quality. Proper prefiltration ensures cost-efficient and reliable filtration processes, preparing the wine for the final step.
The final stage of filtration ensures microbial stability just before bottling. Membrane filtration securely removes spoilage organisms that could cause turbidity, off-flavours, or microbiological issues post-bottling.
Membrane filters must:
Filters are typically made from PES, PVDF, or Nylon, ensuring durability, reliability, and high flow rates for efficient operations.
Sterile filtration not only ensures microbial stability but also safeguards the sensory qualities of the wine. This step guarantees the highest product quality and safety before the wine reaches the bottle.
For further information on wine filtration solutions, feel free to contact our experts. You can give us a call or send us an email - we're here to help you make the best choice for your filtration needs.
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