Filtration | Sraml


Usually preceded by preliminary clarification such as racking, fining and sedimentation, both coarse and fine filtration are performed by running the wine through a fibrous or porous material, i.e. pearlitic powder or filter sheets, that allows the liquid to go through but holds back solid particles, unwanted substances and microbes in order to achieve clarity and stability prior to bottling.

Wine filtration solutions

Filtration is separation technique used to eliminate a solid in a suspension from a liquid passing through a filter medium consisting of a porous layer that traps the solid particles. During filtration step, all particles must be retained, without causing modifications that would affect wine’s flavour.

Wine naturally precipitates solids during fermentation and wine storage and these traditionally settle out during time in a natural clarification process. Filtration is intended to eliminate turbidity, foreign bodies and impurities, that will form a sediment in a bottled wine, of which is impossible to suggest any positive contribution to flavour.

Properly controlled filtration has positive effects on quality, whereas careless or excessive treatment may have a negative impact. As in all other wine treatments applied to wine, proper care and equipment is essential. Winemaker must avoid influences of oxygen intake during filtration, poor quality filtering material, prevent transmition of off-odours from filtering material and take care about hygiene of filtering equipment.


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