Clarification in Wine Making

Microriltraticiii and ultraTiltratiop of lees or crude wines. More specifically, crossflow micro- and ultra-filtration ceramic membranes have the potential for replacing all the above separation steps except cold treatment [Castelas and Serrano, 1989]. When using inorganic membranes for removing bacterias, yeasts or suspended particles, the choice of the pore size is very important in determining the filtrate flux and the rejection performance of these materials from wines. 

Quality of filtrates from microfiltration of lees in a red wine by three alumina membranes having different pore sizes 

Sizes of various particles typically present in wines 

1 Peptides proteins, polysaccharides gums, dextrins, pectins condensed tannins, leucocyanins and anthocyanins and phenolic compounds 

0 Yeasts (Saccharomyces sp., Hensenula Torulopsis Debaromyces Canada, Kluyveiomyces, Pichia and Brettanomyces 

---