Abstract
A method was developed for determining the filterability of wine. The method is based on evaluation of the filtration curve of a wine filtered through a membrane disc of 13 mm diameter, and a pore size of 0.45 µm. Results of the filterability test were found relevant to plant operation. According to the method developed, a wine is ready for membrane filtration the moment that its filterability test indicates that the differential filtered volume remains unchanged for most of the 60-minute determination time. A decrease in differential filtered volume indicates that the wine contains insolubles and/or microorganisms, and the rate of the decrease should be considered to be proportional to the load on the membrane. The method has many applications in operations research in wineries but is not limited to the wine industry; it can be adapted and/or modified for similar applications, i. e., pharmaceuticals, breweries, fine chemicals.
- Received August 1978.
- Revision received November 1978.
- Accepted December 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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