Wineries using crossflow microfiltration (CMF) systems are recovering wine of higher quality and value when com­pared to traditional systems. The eco­nomics of the CMF system are very favorable compared to diatomaceous earth filtration, which raises serious safety and environmental concerns and carries high disposal costs. 

The latest generation of crossflow filters delivers consistent results on all wine varieties. New membrane technology and equipment designs use lower pressures and do not re­quire cooling, provide a more natural filtration process. Improvements in techniques such as ‘reverse flow’ have helped increase filtering run times and prolonged membrane life. Larger membrane cartridges that process more wine in less space have helped reduce system cost. 

“Koch Membrane Systems (KMS) has installed WINEFILTERâ„¢ cross­flow cartridges in hundreds of winer­ies during the last twenty years. The latest version of our microfiltration membrane is a significant advance­ment over previous models because it provides the ability to process all wines—including the most difficult reds—thereby delivering a one-step solution for any size winery. We have also streamlined the system design making crossflow microfiltration easier to use and more affordable,” said Brad Milnes, process technology leader for the Food, Dairy and Beverage Group at KMS. 

 

Challenge: Woodbridge Winery 

Woodbridge Winery needed an eco­nomical alternative to conventional wine filtration methods without sacrific­ing wine quality. Using conventional methods, wine has to be filtered in multiple steps. The excessive filtra­tion often strips the red wines of flavor and color. Conventional methods also involve high labor, material, storage and disposal costs when compared to CMF technology. 

 

The Solution 

For Woodbridge, the answer is the WINEFILTER 3-stage continuous crossflow microfiltration system. 

“Our WINEFILTER system means we can eliminate almost all diatomaceous earth filtration and its associated costs and disposal issues,” said Dan Han­sen, Director of Cellar Operations at Woodbridge Winery. “Not only have we reduced our biggest cost, but we also spend less on bottling final filters, the wine is cleaner so the filters last longer. Of course the greatest benefit is that quality of the wine, particularly the difficult reds, has improved be­cause with crossflow filtration the reds hold their filterability much longer than with diatomaceous earth or cellulose pad filters, so we don’t have to refilter the wine.” 

Woodbridge expanded their first WINEFILTER system in 2006 and added a second system in 2008. “Upgrading to a second system has doubled our capacity. Filtration time for our 216,000 gallon tanks has been cut in half,” said Hansen. 

The winery now clarifies wine in two steps, using centrifugation followed by two automated three-stage crossflow microfiltration systems from KMS. The two systems produce 50-100 gallons per minute in 36-hour continuous runs, and run up to 100 hours in a typical week and even longer during har­vest season. This continuous design converts a minimum of 99 percent of the feed to filtered wine with less than one percent of high solids lees left for further processing downstream. The first system filtered 18 million gallons before the cartridges needed to be replaced; the newer system filtered nearly 27 million gallons before car­tridge replacement.