Proper Filtration is the basis for clarity, stability and longevity of the wine

Filtration is essential in guaranteeing microbiological and colloidal stability, ensuring the clarity of the wine. The right choice of cartridge and appropriate type of filtration is how we reach the final pre-bottling stage, thus preserving all the work done in the cellar and the quality of the wine over time.

THE KEY FACTORS OF FILTRATION

Our filtering elements are produced 100% internally and so are the cartridges, made by our Danish company, DANMIL, which uses only certified high-quality raw materials.

Our DANMIL Filter Cartridges are distinguished by their unique design, which guarantees high performance in terms of regeneration, and maximum compatibility with various detergents. These characteristics are combined with excellent knowledge of the process and in-depth consultancy by our team of experts, in addition to ongoing after-sales support.

Wine quality originates in the vineyard, but grows in the cellar until its final filtration prior to bottling. Filtration must therefore fully respect the raw product. It is based on this premise that we explain which cartridges to use, and how to use them, depending on the type of wine to be produced.

FILTRATION OF YOUNG RED WINES

For young red wines, the 3 µm ABSOLUTE PP cartridge is recommended for pre-filtration, and the 1 µm PRE GUARD for final filtration. This setting allows the protective filtration of the final PRE GUARD cartridge, able to reduce the NTU and filterability index, operating from a microbiological point of view, while also filtering the Brettanomyces yeasts.

FILTRATION OF RED WINES FOR AGEING

To filter red wines for ageing, it is recommended to use the 3 and 5 µm ABSOLUTE PP, which allows maximum reduction of the not yet fully polymerised colour component, which can otherwise cause possible sediments in the bottle.

FILTRATION OF STILL WHITE WINES

For still white wines, it is good practice to carry out a first pre-filtration with the 1.0 µm ABSOLUTE PP cartridge, followed by a pre-filtration with 0.6 µm ABSOLUTE PP. Lastly, final filtration should be carried out with 0.45 µm ABSOLUTE PES PLUS with 2.4 m²filtering surface.

Still white wines with any incomplete sugar and malolactic fermentation must be filtered with a filter train and passed over the final membrane to guarantee microbiological stability at bottling.

FILTRATION OF CLASSIC METHOD SPARKLING WINES

Classic method sparkling wines require two steps: pre-filtration with 0.6 µm ABSOLUTE PP and final filtration with 0.45 µm ABSOLUTE PES PLUS. In these wines, the choice of cartridge is linked to the need to capture the indigenous microflora and facilitate the inoculation of the selected yeasts, preserving the quality of the second fermentation.

FILTRATION OF CHARMAT METHOD SPARKLING WINES

The filtration of Charmat method sparkling wines requires the use of 1.0 µm ABSOLUTE PP with 5000 β-ratio in pre-filtration, followed by the 0.4 µm ABSOLUTE PP MEMBRAN PROTECT. Lastly, final filtration is required with 0.45 µm ABSOLUTE PES PLUS. For Charmat method sparkling wines, filtration requires the use of cartridges that strongly reduce the filterability index and preserve the final membrane.

FILTRATION OF LOW-ALCOHOL HIGH-SUGAR WINES

For the filtration of low-alcohol high-sugar wines, we recommend pre-filtration with 1.0 µm PREGUARD followed by 0.4 µm ABSOLUTE PP MEMBRAN PROTECT. Lastly, we suggest final filtration with 0.45 µm ABSOLUTE PES PLUS.

With regard to these wines, for example Moscato d’Asti, we recommend using a filtration setup able to bring the filterability index to optimal levels, thus strongly reducing the microbiological load and preserving the life of the PES membranes.

AEB FILTRATION FOR INNOVATIVE AND SUSTAINABLE WINEMAKING

At AEB, we are committed to guaranteeing innovative and sustainable winemaking. To this end, filtration plays a key role: using cartridges made with certified high-quality raw materials, such as those by DANMIL, and operating in accordance with a specific approach, based on the type of wine and winemaking objective, effectively allows the best treatment of the final pre-bottling stage, ensuring a wine that preserves its sensory characteristics over time.