application
One pass filtration resulting in clear product by reducing labor cost, wine lost and handling, shorter time between filtering and bottling.
Increased respect for the wine through reduced temperature increases, no color loss, no CO2 loss.
Elimination of yeast and bacteria (<1cell/100 ml).
Achieving very clear wines (typically turbidity levels below 1 NTU).
Increased respect for the wine through reduced temperature increases, no color loss, no CO2 loss.
Elimination of yeast and bacteria (<1cell/100 ml).
Achieving very clear wines (typically turbidity levels below 1 NTU).
equipment
- Fully automated system
- Hollow Fiber membranes
- Pore size: 0.2 μm nominal
- No DO pick up
- No waste less than 1%
- Low pressure (0.7-1.1 bar trans membrane pressure)
- No flavor adhesion
- One-step filtration
- Owner operator
process
Throughput: 350 - 1,100 gallons / hours
Wine temperature: 55°- 65° F (13°-18° C)
Max working pressure: 1.1bar
Average wine loss: < 1 %
Cleaning: All equipment is sanitized after each use.
Wine temperature: 55°- 65° F (13°-18° C)
Max working pressure: 1.1bar
Average wine loss: < 1 %
Cleaning: All equipment is sanitized after each use.