RT Journal Article
SR Electronic
T1 Vacuum Filtration in the Winery
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 97
OP 99
DO 10.5344/ajev.1967.18.2.97
VO 18
IS 2
A1 John Hoffman
A1 L. J. Berg
YR 1967
UL http://www.ajevonline.org/content/18/2/97.abstract
AB Vacuum filtration has a place in the winery and particularly in a dry wine operation, by increasing the wine yield per ton from high priced grapes. There is a very strong possibility that this process would be useful in producing better concentrates and preservation of fresh juice. The winemaker must be selective in regard to what products should be filtered. Vacuum filtration upgrades low value by-products. There remain many unanswered operational problems before vacuum filtration can be more widely accepted by the wine industry.