Filtration

Filtration is another ancient practice, and early filters consisted of rough cloth-covered screens through which the wine was poured.

Filtration: Aged wines, primarily reds, may have some sediment which should be removed before serving. The actual process here is the same, although some preparation is needed.

filtration During the wine-making process, the removal by various means of undesirable matter suspended in the wine. Many wines undergo filtering a number of times before bottling, as finer and finer particles are cleared from the wine.

FiltrationA finishing process, performed before bottling. The wine is filtered in order to remove solid impurities, such as dead yeast cells.

Filtration - this is the process used to remove any remaining yeast or bacteria from a wine. There are three main types of filter: 1. Kieselguhr (or 'diatomaceous earth') - to a layman it looks as if the wine is being filtered through mud.

Filtration The removal of impuritiesin the wort or beer. Yeast in suspension is a typical target. Final specific gravity See specific gravity.

filtration, controversial clarification process of pumping wine through various different sorts of filter to remove suspended solids. It may also strip out flavour if overdone.

Filtration The removal of solid particles from the juice or wine. Fining A clarification technique where a fining agent such as egg white or bentonite is used to aid in the flocculation of particulate matter in the wine.

Coarse filtration can make a wine that already looks clear, become even more radiant and brilliant than one would suspect. It can take a particular wine one step beyond what is already visually okay.

Sterile filtration uses micropore filters, which are fine enough to remove yeast cells, to prevent further fermentation. This is especially significant when residual sugar is allowed to remain in the wine at low levels.

Kisselguhr filtration system: This is a filtration system using diatomaceous earth as the filtering material, rather than cellulose, or in the past, before it was banned, asbestos.

There are now filtration and purification systems available which attempt to remove the TCA from corked wine to make it drinkable again. See also Wine fault Alternative wine closures ...

élevageAn umbrella term describing all the winery processes after alcoholic fermentation up to bottling - such as fining, filtration and barrel ageing. It literally describes the 'bringing up' of the wine. BacchusThe Roman god of wine.

Several processes may be employed to give the wine clarity: fining and filtration for example. Shortly after fermentation has ended, the wine is transferred to a settling tank where filtration and other clarification techniques may be used.

Filtration In contrast to "settling," where solids are allowed to fall out of the juice naturally, this involves straining them out with a filter, thus speeding up the process.

Finishing: Fining and Filtration The finishing process involves several critical components.

Most commercial wineries use (1) chilling, fining and racking, (2) sterile filtration, (3) heating, or (4) sorbates to remove yeast once fermentation has ceased and the wine clears.

- Wine Lovers' Discussion Group: The benefits of non-filtration Many experts argue that unfiltered wines retain subtle flavor elements that may be stripped from wine with excessive filtration and fining.

[edit] Clarification A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity. [edit] Cleanskin In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.

Clarification The process of removing cloudiness in the wine by filtration and/or fining. Cloudy The opposite of clear or brilliant. Possibly the result of sediment being stirred up during transportation.

it may be stated that the mechanical action of filtering has never had a negative influence on quality. To suggest the contrary would mean conceding that the foreign substances... which filtration is precisely designed to remove, ...

After up to 20 months in French oak barrels, the wines are racked for a final time and bottledusually without filtration. Unfiltered wines, because they have not been stripped, tend to be more complex wines.

Many of the processes such as fining, filtration, and handling still have issues in need of qualification and regulation. Then again, the term, organic, may carry a negative stigma in marketing that wineries want to avoid.

See also: Wine, Fermentation, White, Grape, Taste