Pre-stabilization of wine

Membrane Protection
In order to return long service life and efficient use of the final filtration system, the suspended particle and microbial loading of the wine should be reduced with adequate prefiltration. Final membrane filtration is normally the most expensive filter stage in the line and therefore, should only be used to remove microbes.

Fine Wine Polish
Mature or fortified wine is already physically, chemically and microbiologically stable and only requires a final polish to improve clarity and to remove any yeast and bacteria which may be present.

Standardization: Tank Transfer and Cellar Management
In order to protect wine quality during storage or transportation, yeast and other microbial loadings should be reduced.