Kvasny Prum. 1988; 34(5): 136-138 | DOI: 10.18832/kp1988019

Wine stabilization using membrane filtration.Peer-reviewed article

J. OTÁHAL

A present trend of a physical wine stabilization using membrane filtration is described. This procedure permits almost 100 % elimination of microorganism present. To achieve higher output and prolonged service life of membranes is necessary to perform prefiltration using EK filters. The membrane filtration can be used with cold as well as hot wine bottling. A membrane filtration together with an aseptic handling during the wine bottling ensure the high quality and stability of the product and the saving of production costs, too.
(In Czech, English summary only)

Keywords: wine, membrane filtration, microorganism, separation

Published: May 1, 1988