GWM
home | current issue | back issues | subscribe | advertise | editorial | return to Winetitles

April (No. 495)

495

The April issue.
Subscribe now.

495 TOC

View content page (PDF)

How to choose a wine crossflow microfiltration system

Gary Reeves and Dave Wyllie , Pall Food and Beverage

Crossflow technology has been around for many years. The technology started life with little refinement or sophistication, but showed plenty of potential. With refinement and development, this technology is now well able to meet the needs of the wine industry for wine clarification.
The industry now has a choice of many different crossflow microfiltration systems, all of which work; if the definition of "work" means cloudy wine goes into the system, polished wine comes out, and something happens in the middle. However, there is a vast difference between a system which merely works and one which provides state-of-the art design, versatility and performance. This article describes some of the things you should look for when choosing a crossflow microfiltration system for wine.

The main parameters which should be evaluated when comparing crossflow systems include:

    lil>membrane type and configuration
  • plant design and function
  • protection of wine quality
  • operating costs
  • supplier support.

NOTE: The complete article can be found in the April issue of The Australian & New Zealand Grapegrower & Winemaker.



Grapegrower & Winemaker

AWRI

Braud

Leeder Analytical

ICMD

SIMEI

Bayer

WID 2016