Abstract
A new Test of Filterability has been developed. Measurements carried out with different types of wines indicate that the new filterability index is a useful tool for understanding and predicting the propensity to fouling of treated or untreated wines, e.g. with or without enzyme addition. The measurement method used in the Test of Filterability, requires only one type of membrane for all types of wine, and uses the same equipment as the traditional Fouling Index. Numerous trials have demonstrated that the filtration of wines is governed by standard blocking law. The definition of the new Test of Filterability, based on this filtration law, is proposed. The choice of membrane and the selection of the optimal pore size were based on the results of the experiments. Current methods used for the determination of fouling properties in wine filtration have been developed for the membrane filtration of small quantities of suspended matter. Enzyme treatment is a process often used in wine clarification. The new Test of Filterability indicates the best conditions for the filtration of all types of wines. The test is easy to implement and has been validated with various wines. This new Test of Filterability is an important tool for winemakers as it constitutes a simplified test of a wine's filterability. The new test may also be used to determine the filtration process that is best adapted to each wine while reducing the number of operations. The same approach may be adopted for the filtration of other liquids.
Highlights
Filtration can occur at several stages of the production of both red and white wines
In order to improve the efficiency of the filtration process, wines can be treated with enzyme preparations which degrade polysaccharides
This facilitates the determination of the Test of Filterability (TF) value since a single membrane is used independently of the initial turbidity of the wine
Summary
Filtration can occur at several stages of the production of both red and white wines. Filtration in winemaking is used to attain two main objectives: clarification and/or microbial stabilization [1]. The process of clarification involves the removal of particles from, in general, 1 to 10 μm and microbial stabilization requires a filtration less than 0.65 μm. Winemakers strive to choose the filtration technique best adapted to their objectives in terms of wine characteristics. The filtration process must be efficient in terms of retention and produce adequate flow-rates without prejudice to the quality of the wine. These criteria can be difficult to reconcile due to fouling of the filtering equipment over time. Fouling modifies both the flow-rate and the retention characteristics of filters [8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
