Efficient Removal of Wine Spoilage Microorganisms

Due to its high levels of alcohol and acidity, the only microorganisms that can survive in wine are yeasts, lactic bacteria and acetic bacteria. In addition, wine can also suffer from taints brought on by molds on poorly-cleaned winery surfaces, particularly the insides of barrels. One of most effective tools for eliminating contamination with these spoilage organisms is filtration using membranes with a pore size smaller than 0.45 µm.

In wine production, it is important that the wine is microbiologically stabilized for prolonged shelf life. This needs to be achieved without affecting the nature of the product and in a cost-effective manner. In response to this industry need, Amazon Filters developed the SupaPore VPW filter range which contains an advanced single layer PES membrane that offers the highest flow rates whilst effectively removing all spoilage microorganisms.

The SupaPore VPW filter is the first choice for most applications in red and white wine applications. However, where the wine presents challenges from a life perspective then the SupaPore VPWA is used, because of its integral prefilter layer that significantly extends product shelf life. Both these high-performance filters provide excellent flow rates and superior throughputs, without affecting taste, aroma or color. All materials of construction are fully compliant with European and US food contact legislation.

Download a case study describing the removal of Brettanomyces bruxellensis microorganism from wine>>