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The Crossflow Solution
The Oenoflow HS system is a new crossflow filtration system for lees filtration that overcomes many of the obstacles associated with the traditional DE based technologies. Filtration is achieved with microporous membranes without the need for filter aids. With no powder handling, operation is more hygienic and does not create DE waste for environmental landfill.
Figure 1: Oenoflow HS flow path
Wide bore hollow fibers permit processing of lees with high solids levels. A high yield product can be recovered as the retained solids reach final concentrations up to 80%. The polyvinylidene difluoride (PVDF) membranes have a uniform structure that guarantees resistance to abrasion and high flow rates without compromising reliability even with repeated cleaning regimes.
The low system hold up volume and batch operating mode allows small volumes of lees to be filtered immediately after racking in order to maintain optimal quality in the recovered product.
Three Systems in One
Recovery of wine from lees
Recovery of juice from must lees
Post fermentation clarification
The base Oenoflow HS system can be used to recover wine from lees. Recovered wine passes through the membranes and the suspended solids are retained upstream in the crossflow loop. See Figure 1. 2.
For must lees processing during harvest, the Oenoscreen rotary sieve filter can be added upstream of the base hollow fiber system to extend run time. See Figure 2. 3.
When the Oenoflow HS system is not processing lees, it can be used for standard post fermentation wine clarification to increase cellar capacity. The systems have a simple touch screen interface where the operator can select wine or lees filtration in order to optimize the filtration settings according to the application. See Figure 3.
Figure 2: Oenoscreen rotary sieve filter added upstream
Figure 3: Touch screen interface
Recovering Higher Value Product
In addition to the operational and environmental benefits, the Oenoflow HS system also provides significant product quality benefits. Unlike the open DE systems, the enclosed system minimizes oxygen pick up and maintains the color, aroma, acidity and flavor characteristics. The microfiltration membranes provide consistent filtrate quality with typical turbidity less than 1 NTU (see Figure 4).
Recovered juice can be combined with must prior to fermentation. Recovered wine can be added back to the original batch at a significantly higher value than the wine recovered from RVD and chamber filters which is often blended into lower quality, lower priced wines. This added value is reflected in short system return on investment with typical payback in the range of 1 to 3 years.
Figure 4: Lees before filtration (left), and recovered wine after filtration (right).