reasons to filter
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Filtration and Winery Size: Selecting an Appropriate Filtration System Glenn Curtis Widmer Wine Cellars 32nd Annual NY Wine Industry Workshop April 2nd, 2003. Reasons to Filter. Financial: Increase yields, less product disposed of. Less settling time required allowing better tank utilization. - PowerPoint PPT PresentationTRANSCRIPT
Filtration and Winery Size:Selecting an Appropriate
Filtration System
Glenn CurtisWidmer Wine Cellars
32nd Annual NY Wine Industry WorkshopApril 2nd, 2003
Reasons to Filter• Financial:> Increase yields, less product disposed of.
> Less settling time required allowing better tank utilization.
> Up-stream filtration extends life of down-stream filters.
> Higher quality, less risk exposure to wine going “bad.”
• Quality:> Reduce solids levels in juice before fermentation.
> Better control of “stop fermentation” wines.
> Microbial stability in bulk storage/aging and bottled wine.
> Appearance, consumer acceptance.
Factors in Deciding to Filter or not?
• Know your consumer: are they well educated about wine, will they accept crystals, sediment, less than perfect clarity?
• Know your market: is the wine sold and consumed locally, do you have wider distribution entailing more risk?
• Know your wine: Alcohol %, pH, residual sugar, ML+, FSO2, Sorbate
• Know your comfort level for Risk!
Factors in Deciding Appropriate Filtration System
• Look at multiple use equipment versus single use equipment:
> Plate & Frame lees filter for juice and wine recovery using perlite or D.E.
> Pressure leaf filters using various grades of DE for post fermentation, post cold stability, pre-filtration before sterile filters
> Filter press with cellulose filter pads, single use with different grade pads or dead plate for multi-use at same time
Factors in Deciding Appropriate Filtration System
• Size equipment for appropriate flow rate taking into account capital cost, labor cost and future growth.
• Take into account any disposal cost of used filter media.
• When looking at new technology to replace existing equipment, calculate IRR, NPV and payback period.
Factors in Deciding Appropriate Filtration System
• Take into account safety concerns using DE and associated cost (dust mask, collection systems)
• Decide if all of the “bells and whistles” like automatic CIP and operator controls really needed and cost effective.
• Take into account cost of service, repair, cost of down time to process stream.
Factors in Deciding Appropriate Filtration System
• Look at new “reusable” filter media options> Back-flushable cellulose pads and membrane
cartridges> Can have significant cost savings implications:> cellulose pads …saw a 50% reduction in usage> membrane filter …currently on set that is 2 years
old and has 1.8 million gallon throughput
Factors in Deciding Appropriate Filtration System
• Explore other options like cross-flow, micro-filtration, ultra-filtration, reverse osmosis.
• Depending on situation, may or may not be economically feasible.
• Look at other areas in winery needing filtration: compressed air, process water
Filtering for Sterility• Considered a “must” for wines with residual
sugar and mixture of ML/non-ML wines.
• Should test for residual malic acid at end of ML fermentation to make sure complete.
• Need to ascertain risk of contamination by spoilage organisms: Acetobacter, Brettanomyces and Zygosaccharomyces.
• Should do base line micro-plating to find out what level of risk is.
Filtering for Sterility• Zygo: Extraordinarily resistant to common
preservatives> Sulfur Dioxide 120 ppm free (3mg/L molecular @ 3.4 pH)
> Sorbic Acid 600 - 800 mg/L
> Benzoic Acid 600 - 1,000 mg/L
> Ethanol 18 % (v/v)
> 1 cell in 5 liters can cause spoilage
• Case in point, one large winery dumped 60,000 cs. over a 2 year period.
• Case in point, another large winery put 600,000 cs on hold for 3-6 months over a 2 year period and dumped 2,000 cs.
Q & A