Filtration
/fɪlˈtreɪʃən/
Filtration in winemaking is the process of removing solid particles from wine to clarify and stabilize it before bottling, using various types of filters to achieve different levels of clarity and remove unwanted elements like yeast, bacteria, and sediment.
Examples
- Using a diatomaceous earth filter to remove yeast and other particles from red wine before bottling.
- Employing a membrane filter for sterile filtration to ensure the wine remains free from spoilage organisms.
- Applying cross-flow filtration to gently clarify white wine without stripping it of flavor and aroma compounds.
Etymology
The term 'filtration' derives from the Latin word 'filtrum,' meaning 'felt,' which was historically used as a filtering material. The process has been used in winemaking since ancient times, but the term became more common with the advent of sophisticated filtration technologies in the 19th and 20th centuries.
Usage Notes
Filtration is used in the wine industry to enhance the visual appearance of wine, prevent spoilage by removing microorganisms, and stabilize the wine by eliminating particles that could cause cloudiness or sediment over time. It is typically applied just before bottling.