engleski

Optimization of Wine Filtration Process

Over the past few years the process of dynamic filtration, cross-flow filtration, has found a way into the wine industry, where it is used for the clarification and stabiliyation of wine and most. This innovative process results in a quasi sterile, clear and blank wine. Due to the rapid development of members (with regard to the kind of material and structure), this clarification process does not cause any change in the colour and bouquet of wine. This has been demonstrated by using a special analytical method, the head-space technique of gas chromatography, to detect volatile compounds in wine. The aim of this research was to compare two commercially used filtration processes, the classical so-called "dead end" filtration and various membrane filtration processes, as well as to optimize these membrane filtration processes. The main criterion of batch, semi batch and continuous cross flow filtration is the capacity. The removal of concentrate, that is, colloids, during the membrane filtration process has a direct impact on the filtration capacity. Another objective was to compare the relevant measurable economic data, such as investment costs, the cost of filtration materials, energy consumption, labour costs, depreciation, etc. The research results provide the data needed when considering investments into new filtration equipment in the wine industry.

wine filtration; cross-flow filtration; membrane filtration; comparison of filtration processes

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