Wine Filtration

Clarification is the primary step in filtering wine. Yeasts and other particles from fermentation and fining are removed to reduce turbidity and improve downstream filterability.

The Oenoflow PRO XL System was built to help wineries achieve clarification and protein stabilization. Other benefits include:

• Reduced energy usage to support goals for net zero carbon emissions
• Reduced water usage given considerable water shortages experienced in many regions

Lees, the sediment at the bottom of juice, fermentation or fining vessels, can represent up to 10% of a winery’s total volume. Recovery of wine and juice from lees represents one of the most challenging forms of filtration faced by wineries.

Recovery of wine and juice from lees represents one of the most challenging forms of filtration faced by wineries. The Oenoflow HS system is a new crossflow filtration system designed specifically for lees processing.

After primary clarification, stabilization and maturation, fining agents, crystals, colloids and bacteria may still be present in the wine. Polishing filtration is designed to remove these particles and haze to produce a brighter wine and improve filterability for downstream processing.

Depth Filtration Technologies

Depth filtration represents a wide range of different filter sheet media which can be used for:​

• Turbidity removal, from coarse to fine particles ​
• Polishing filtration ​
• Colloidal removal​
• Chill haze removal​
• Removal of microbial spoilage/ Reduction of microorganism (yeast, bacteria, mold)​

Protein stabilization and clarification are two critical steps to satisfying consumer expectations for a bright wine. While both steps prevent haze formation, one to remove heat sensitive proteins, the other suspended solids, the traditional commercial processes are typically carried out in consecutive phases adding labor, time and waste to the winemaking process. With Pall's new Oenoflow PRO XL System with Oenofine Functionality Installed, wineries can now combine these operations into a single cost saving process step.

Final membrane filtration is essential to prevent spoilage, re fermentation and off flavors prior to bottling. A structured filtration strategy supports consistent product safety and shelf stability.

Hydrophilic membrane filters engineered to retain spoilage microorganisms while providing durability through repeated hot water and steam sanitization.

Sterilizing grade membrane cartridges designed for robust, reliable removal of microorganisms in final wine filtration.

Crafting a wine's inimitable bouquet while maintaining optimal intensity of flavor along with a beautiful color is the goal of every winemaker. However, in some cases, wine may have an off-taste flavor or color as contaminants can jeopardize the winemaker’s efforts. Activated carbon filtration using carbon-impregnated sheets or sheet-based modules, or carbon beds, fixes color and flavor issues. Pall offers adsorptive filtration technology which achieves color, flavor and/or odor correction. These filters have an extremely high adsorptive capacity in the filter sheet matrix and for small batches and batch corrections, carbon impregnated sheets and modules offer a simple and easy way to treat wine. Learn more about Seitz® AKS FB which is I.O.V (International Organization of Vine and Wine) compliant activated carbon media.