05/12/2017
Solids Crossflow in the wine sector: pros and cons
The crossflow filtering is a well-known process in the wine sector.
Its main advantages and possible disadvantages are so defined:
Advantages
- No Diatomaceous Earth usage.
- No negative D.E. flavor effects on the wine.
- Minimized labor costs as systems can be automated.
- Greatly reduced wine losses during filtration.
Possible disadvantages
- Limited working life of the filtration membranes.
- Poor efficiency of the filtration over extended time periods especially when filtering wines with high NTU levels and/or the presence of bentonite.
- Problematic heating of the wine during filtration.
Which is the TMCI Padovan way to answer the customer expectations?
The Padovan NITOR Cross-Flow Filtration System was developed in 1989 as an answer to the growing issues posed by Diatomaceous Earth in Europe. TMCI Padovan (Italy) experimented for several years with various solutions to these problems leading to the development of a unique system of cross-flow filtration, which is both respectful of the specific organoleptic qualities of wine, while also being highly efficient.
It is all in the membranes!
The demand for maximum mechanical and chemical stability with minimal flow resistance is met with a macroporous structure membrane. It consists of at least one, or several layers of high-porous ceramic with precisely defined texture, whereby the layer with the finest porosity determines the filtration properties.
The fundamental configuration of a ceramic membrane filter:
- Coarse-porous (10 micron) structure AI203 in the form of a tube with a diameter of 1,5 to 6 mm.
- One or several intermediate and final layers of a AI203 with a porosity of 0.2 to 2 micron and the layer thickness around 10-20 micron.