TY - JOUR T1 - Effect of Commercial-Scale Filtration on Sensory and Colloidal Properties of Red Wines over 18 Months Bottle-Aging JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2017.16095 SP - ajev.2017.16095 AU - Jacqui M. McRae AU - Agnieszka Mierczynska-Vasilev AU - Alison Soden AU - Alice M. Barker AU - Martin P. Day AU - Paul A. Smith Y1 - 2017/03/23 UR - http://www.ajevonline.org/content/early/2017/03/15/ajev.2017.16095.abstract N2 - Filtration is essential for red wine stability and yet the effect on wine colloids and sensory properties, such as texture, remains a concern. Small-scale investigations have demonstrated the loss of color and polysaccharides, however the effect of commercial-scale filtration on red wines is unknown. Samples of four commercial wines (Cabernet Sauvignon (CAS) and Shiraz from 2013 and 2014 vintages) were collected from two commercial bottling facilities before and after cross-flow filtration and lenticular filtration; after 0.65 μm membrane; and after 0.45 μm membrane filtration. CAS 2014 wines were filtered through both polyether sulfone (PES) and nylon 0.45 μm membranes. The average size of particles in all wines decreased significantly with cross-flow filtration and the concentration of polysaccharides decreased with 0.45 μm filtration, while tannin and color remained unchanged. After 18 months bottle-aging, the average particle sizes of filtered and unfiltered 2013 wines were similar, while the filtered 2014 wines contained smaller particles than the unfiltered wines. Sensory analysis showed no consistent filtration-related trends in textural attributes across all wines, although there were some significantly different aroma or flavor attributes for samples of different filtration grade within each wine. These results suggest that commonly applied commercial-filtration practices have no impact on wine color and minimal impact on sensory profiles of red wines. ER -