Updated: Oct 20
Each wine has a unique character that must be preserved, where taste and intensity of flavour has to be balanced delicately due to the complexity of the chemical structures in wine. Contaminants such as crystals, treatment residues, organic aggregates, bacteria and yeast can significantly impact a wine's quality. It's removal is essential to maintain the distinct flavour and colour of wine and spirits.
While filtration is needed to remove contaminants that can cause spoilage, the filtration process should not alter the flavor and colour characteristics that make that wine special.
You can see from the diagram below that Graver filters can successfully provide solutions in many aspects of the wine-making process with a range of prefiltration and final filtration products:
Filter aid /Diatomaceous earth trap filter
Removal of yeast and other fermentation by-products prior to bottling
Final filters for removal of microbial contaminants that can cause spoilage
Clarifying filters to produce a clear, aesthetically pleasing final product
CO2 filtration for sparkling wines
Bottle washing and utility water filtration
GFC™,QMC™,PMC™,QXL™: Pleated melt blown filters remove DE or other filter aids. Also used to remove yeast and fermentation by-product removal prior to final filtration. 0.2 to 3 micron most commonly used.
QCR™: Giardia and Cryptosporidium Cyst reduction from utility water.
ZTEC™ WB: Integrity tested/testable, beverage grade membrane filters remove spoilage organisms prior to bottling. 0.45 and 0.65 absolute rated filters most common.
TefTEC™: Hydrophobic PTFE membrane for tank vent applications and CO2filtration. Alternatively, PMA or PMC 0.2 to 0.45 micron filters may be used.
We've got your wine filtration needs covered from start to end. For piece of mind in wine-production, get in touch.