Wine and Bioburden Reduction Filtration for Stabilisation

Food & Beverage

Wine and Bioburden Reduction Filtration for Stabilisation

Bioburden reduction and stabilisation are crucial elements in the wine production process. After investing much effort in growing or sourcing the desired variety of grapes, wine producers and bottling companies are determined to ensure that their product will arrive on the shelf, meeting all the requirements for shelf life and will be one of the best quality products available on the market.

Protecting their brand by ensuring that there is consistent quality of the product’s appearance, flavour and taste throughout their range is one of the challenges that producers have in their day-to-day life. The majority of wine companies overcome the challenge of protecting their brand by using two filtration steps in the manufacturing process.

These filtration stages are commonly known as Bioburden Reduction and Stabilisation.

Bioburden reduction is when fine particles and some microorganisms are removed. It is essential for product clarity and to protect the final stabilisation filtration stage. Absolute pleated cartridges SPECTRUM PPG are used to remove the bulk of the spoilage contaminants.

Stabilisation or ‘Sterile’ filtration is the final polishing stage before bottling when spoilage organisms are removed to extend the shelf life of the final wine product. SPECTRUM Bubble Point cartridges are ideal for beverage polishing before packaging or bottling. This validated, integrity tested range uses the latest technology to create a highly asymmetric, permanently hydrophilic membrane. Bubble Point was developed and designed for intricate and critical beverage applications.