Abstract
Filters of different designs and sizes are common in the filtration of wines. All require some filtering media, such as certain grades of diatomaceous earth, cellulose, or asbestos filter fiber, or a combination of two or all of these, for the successful filtration of wines.
The amount and kind of these precoating filtering materials per unit of filtering area affect significantly the quality and flow rate at the start of the filtration cycle, assuming that the precoat is and remains uniform over the entire active filtering area.
The clarity of filtrates, measured in terms of the Tyndall effect, was good throughout. The decay in the rate of flow (silting index) through the membrane filter was studied with the filtrates from different kinds and quantities or filter precoating materials. Commercial wines were also tested. The time required for a given volume of water or wine to pass through a membrane was a more significant factor than the silting index. The alcohol and sugar content of wine significantly affects flow rate through a membrane.
- Accepted October 1966.
- Published online January 1966
- Copyright 1966 by the American Society for Enology and Viticulture
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