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Ultra Filtration |

Improve your bottom line with Ultrafiltration

Ultra Filtration is a new technology offered exclusively by Vintech Pacific to assist the wine industry with the ultra fine-tuning of wine, particularly the removal of selective green tannins and the removal of unwanted colourings.

 

Ultrafiltration improves yield and quality by:

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Improve the yield and quality of your product with ultrafiltration in the following areas:

Browning and/or bitter tannins of heavy press fractions can be removed with ultrafiltration. The oxidized compounds and/or excessive tannins can be selectively removed based on molecular weight while desirable components are retained in the wine. In addition, many of the precursors of browning can be removed, reducing the risk of further oxidation. In white wines the permeate becomes lighter, thus creating a more desirable product.

When removing excess tannin from red wines, tannins and color are concentrated in the retentate. This concentrate can be added to other red wines that lack adequate tannin and color. Retentate from white wine hard press has been similarly used by our clients to increase tannin content in red wines in lieu of commercial tannin additives.

 

By-Product vs Loss:

Ultrafiltration removes wine components which may be concentrated and utilized in other wines, resulting in very small process losses overall (much smaller than with conventional diatomaceous earth or pad filtration). Ultrafiltering red wine can also provide two separate wines that stand alone on their own merits: a partial concentration of color and tannin in a red wine (10-30%) can make it more robust, while the permeate may be utilized in a rosé, blanc de noir or white zinfandel type of program. If the producing winery has no available home for the permeate or the retentate, the undesired portion can be sold in bulk or distilled.

 

ULTRAFILTRATION VS FINING

Ultrafiltration is superior to other techniques used to address browning, tannin removal or minimizing botrytis character. Fining agents indiscriminately remove valuable phenolics, resulting in loss of aroma, mouth feel and varietal character. Use of these agents results in higher volume losses due to the lees they create. In contrast, ultrafiltration minimizes losses while producing valuable by-products for use in other wines. Also, with ultrafiltration only a portion of the wine may need to be treated to economically improve the quality. There is simply no other quality improvement method that offers so much versatility.

 

PHENOLIC ADJUSTMENT

Ultrafiltration before pre-bottle filtering is used effectively to make the wine more robust or to soften the palate as needed. For thin wines, we can remove a small portion as permeate, creating heartier varietal expression. Astringent, oxidized or off color wines may be treated as a whole to remove the targeted component. This leaves a highly concentrated color, flavor or tannin by-product that may often be blended with other wines.

View chart showing Crossflow Mebrane Application for Wineries

 

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Vintech Pacific Mobile Ultra Filtration Plant

 

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Crossflow Technology:
The Secret Behind Ultrafiltration

 

The term “crossflow” is often associated with pre-bottle filtration. However, crossflow is actually a category of filtration, not a specific pore size. Crossflow includes reverse osmosis, Nanofiltration, Ultrafiltration, and Microfiltration (see chart).

 

Unlike diatomaceous earth or pad filtration, the juice or wine is run continuously across the surface of a membrane. A small portion of filtrate (permeate) passes through the membrane, while the remainder (retentate) “sweeps” the membrane surface.

 

This sweeping action prevents the membrane pores from becoming blocked. Pre-bottling crossflow filtration typically uses a pore size of 0.2 micron or larger. Ultrafiltration is usually less than 500,000 mwco down to 500 mwco.

KAITERATAHI

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