Burkert CUT Membrane - Filtration
The main reason for wine filtration is to clean it from residual particles, which in general means applying separation stages in different process steps, e.g. via C-CUT hollow fiber modules. Primarily, wine filtration is done to avoid progressing fermentation by remains of yeast in the medium (yeast separation). Further, progressing turbidity due to remains of proteins as well as the negative effect of wine inherent micro-organisms have to be avoided (fining / sterile filtration). In short: Wine filtration is required to achieve micro-biological stability and maintain perfect optical characteristics
With the export of wines to ever more distant countries, the market is calling for stable, clean wines that are free of ingredients that can trigger secondary fermentation (e.g. through the retention of yeasts) or other unintentional processes. But also wine drinkers who prefer youthful fresh and fruity wines place great emphasis on an absolutely clear, brilliant colour without deposit formation on the bottom of the bottle.
