Sterile filtration
/ˈstɛraɪl fɪlˈtreɪʃən/
Sterile filtration is a winemaking process that removes bacteria and yeast from wine to prevent spoilage and ensure stability. It involves passing the wine through a filter with pores small enough to trap these microorganisms, typically 0.45 microns or smaller.
Examples
- A winery uses sterile filtration to remove any remaining yeast before bottling a Sauvignon Blanc intended for immediate sale.
- A winemaker employs sterile filtration on a batch of Chardonnay to prevent malolactic fermentation after bottling.
Etymology
The term 'sterile filtration' combines 'sterile,' from the Latin 'sterilis' meaning barren or infertile, and 'filtration,' from the Latin 'filtrum,' meaning a strainer or filter. The concept and term evolved with advancements in microbiology and filtration technology in the late 19th and 20th centuries.
Usage Notes
Sterile filtration is typically used as a final step before bottling to ensure the wine's microbiological stability. It is crucial for wines intended for immediate consumption or those sensitive to microbial spoilage.