CCO 410 Wine Finishing

Filtration

Part two of Tuesday’s class was a talk about filtration. Filtration is quite an important aspect of wine making as many wine drinkers are put off by the appearance of a cloudy wine, immediately dismissing the drink as faulty or unappetizing. Filtration is also used to stabilise the wine and also remove microorganisms.

The two types of filtration are known as depth/dead end and surface such as cross flow filtration. The big difference between these two methods is that in depth filtration the wine runs perpendicular to the filter medium so that the filtered particles form a layer on the surface on the filtration medium. While in a cross flow, the wine is flowed along the surface of the filter medium while a suction force pulls the particles towards the medium.

Cross Flow Filtration

We then proceeded to the on campus winery to have a look at a pad or plate filtration system and after a bit of trial and error and some assistance from our fellow students we were able to filter a couple of litres of water. The plate filtration systems appeared to be effective but seemed very tedious and confusing to set up as each plate had to go in a certain way and the user had to ensure that the rough side of the medium faced the same way as the flow of wine. The plates also had to be clamped together quite tightly as the liquid could easily leak out from a loose plate.

Plate Filtration System.

I personally would prefer the more advance and futuristic cross flow filter that can be all automated and is able to self-clean and taste off the wine itself via the use of inert gas. The cross flow filter been shown to be quite an effective filtration system. However its sophistication is also its downfall as should something go wrong, it’s a big fix to repair it.

Reference:

Crossflow Filtration. (2012). Retrieved Dec 11, 2020, from Science Direct: https://www.sciencedirect.com/topics/engineering/crossflow-filtration

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