cleaner, faster, reduced losses, lower waste
Crossflow filtration differs from traditional cartridge filtration in that the wine flows across rather than directly through the filter. This has the effect of cleaning the filter
surface as contaminants are prevented from building up and blocking the filter.
Crossflow filtration is not suited to all applications. it relies on the contamination
having a wide particle size distribution, the larger particles helping to prevent the
membrane from fouling. It is therefore very well suited to the clarification of wine
almost immediately after fermentation when there is still a high level of suspended
solids.
The technique used results in clarity and microbiological quality similar to that achieved
using a combination of finings, diatomaceous earth and fine grades of clarifying sheet
filters. Because the clarification process can be achieved in a single stage processing
time, product loss, fining agents and waste are all reduced.
- Filtration of the wine can be carried out immediately after
fermentation, improving processing times.
- Fining agents used to accelerate sedimentation during
racking of cloudy wine are not required.
- Wine losses in lees, diatomaceous earth and filter sheets are
eliminated.
- Energy, water and disposal costs are reduced.
- There are no risks associated with the handling and disposal
of fine powders.
