The method used to produce white, red or sparkling wine is similar although the winemaker will adapt the process to suit the variety of grape and/or the desired final result. The various processes often include Harvest, Crush & Macerate, Press, Cold Stabilisation, Fermentation, Racking, Aging, Clarification, Stabilisation and Bottling.
Filtration is used during the Clarification and Stabilisation stages to ensure a good appearance, flavour and quality for a long shelf life for the product. The wine is processed through rough filtration during the Clarification stage to improve the visual appearance of the wine where large particles and suspended solids are removed reducing turbidity or haze. Bio-burden reduction and then Sterile filtration stages are used to remove remaining yeast and other spoilage organisms that can affect the wine in the bottle.
- Particle & Fines removal
- Bio-burden reduction
- Yeast removal
- Re-fermentation or Secondary fermentation
- Avoidance of ‘wine faults’ including over oxidation
- Contamination prevention from waterborne & airborne microorganisms
- Haze removal
- Clarity of wine
- Stability of wine in the bottle
- Sterilisation of bottles