In wine production, filtration is used as a pre-bottling production operation to reduce the microorganism concentration of the wine prior to bottling. Through the process of filtration, wine is clarified, and can be used for this purpose. The late-stage removal of microorganisms enhances the effectiveness of wine preservatives and the wine’s longevity in bottle by reducing the risk of microbial spoilage post-bottling.
Nonetheless, filtration is a difficult wine production operation to master. The varying degree of technologies in both filtration units and filter media provide obstacles for winemakers and cellar employees to understand. Furthermore, the varying wine chemistry of each batch of wine can make mastering filtration practices difficult.…
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