Filtering Wine

[browndd1]

When the sg reaches 1 and you rack into carboy, can you filter the wine with like a fermtech system? Will this effect taste vs letting it sit for 30 days then racking?

 

[Ohio Bob]

When the sg reaches 1 and you rack into carboy, can you filter the wine with like a fermtech system? Will this effect taste vs letting it sit for 30 days then racking?

A lot of people do not filter their wines. If your wine is that young it will also have a lot of small particulates in it that will likely clog a filter. The wine is also still developing its full flavor potential. Unless you are making a Beaujolais style wine on purpose, I would advise against it.

 

[browndd1]

Ok, thank you

 

[Rice_Guy]

Yes you could filter. As Bob notes blinding is faster the more solids, blinding is faster the smaller the pores / less than 0.45 micron prevents refermentation, flavor wise I don’t see a difference,
In factory operations we clean the liquid as much as possible before spending on a filter.

 

[distancerunner]

How do you clean liquids in a factory setting?

 

[Rice_Guy]

Depends
1) centrifugal separation does large particulate which gravity would remove with time. Always pull the big stuff out before burning a micron filter
2) gross filtration with a plate and frame press (like a big Bon Vino) to pull out 5 micron / screening for larger material
3) for sterile it helps to slow the flow rate / delta P into and out of an absolute membrane is as low as possible while keeping a flux rate. End of shift is more damaging on filters than when an operator starts
4) ultrafiltration for pulling protein size out. Note that these can be back washed to regenerate
5) reverse osmosis for salt size molecules
6) carbon filter for colors / flavors ,, basically a polishing stage