Wine Processing
Wine making is a balance between ancestral tradition and the most advanced technology. Even if flavor of wine is decided by the vine itself, the good management of your process plays an important role in the final quality of your wine.
Wine is susceptible to yeast and mold contamination, which may cause off-taste and odor. Microbial management can reduce these risks, by ensuring biological and physicochemical stability as well as organoleptic properties. Detecting these contaminations earlier in the process can significantly reduce the risk of spoiled product released to the market.
Production processes differ by the type of wine an applications. We provide you here below with a general wine process that you can adapt to your specific requirements.
»Learn more about wine processing
Device Recommendation Guide
| Drawing Reference | Process Steps | Products |
| Crystal Removal | ||
| Remove tartaric crystals | Polygard-CR 0.5 µm | |
| Clarification | ||
| Remove contaminants like diatomite, particles, crystals and colloïds | Polygard Trap 5.0 µm | |
| Brettanomyces Removal | ||
| Brettanomyces Removal | Vitipore II 1.0µm | |
| Wine Microbial Stabilization | ||
| Clarification: remove particles and colloïds | Polygard-CR Polygard-CRL Polygard-CE | |
| Prefiltration: protection of final filter for better economics | Polygard-CE Clarigard Bevigard | |
| Final Filtration: remove wine spoilage microorganisms | Vitipore II 0.65 µm Vitipore II 0.45 µm | |
| Filling | ||
| Rinse Water Prefiltration: protection of final filter for better economics | Polygard-CR 0.1 µm Polygard-CE Bevigard | |
| Rinse Water Final Filtration: water sterile filtration for bottle rinsing | Bevigard Vitipore II 0.22 µm Vitipore II 0.45 µm | |
| Gas Filtration | Aervent 0.2 µm Aerex 2 0.2 µm | |
| Facilities Filtration | Details | |
| Drawing Reference | Process Monitoring Steps | Products |
| Microbial Enumeration | EZ-Pak Milliflex Microfil BeviStat | |
| Rinse Water | MicropreSure BeviStat | |
| Microbial Testing of Surfaces | Swabs and Samplers | |
| Air Monitoring | M Air T |
About Wine Processing
Wine Microbial Stabilization
Cold sterile filtration prior to filling contributes to the biological stabilization and improves the quality of the wine.
Yeasts from Brettanomyces species are responsible for formation of high quantities of volatile phenols causing unpleasant smelling and affecting flavor: 4-ethyl-phenol and 4-ethyl-guaiacol. These yeasts can originate in the vineyard growing particularly well in wooden elements and barrels during fermentation or aging.
Bottle Washer
Rinse water polishing ensures a good microbiological and particulate quality of the bottle prior to filling.
back to top