Vacuum Filtration in the Winery

Abstract

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.