Wine filtration
/waɪn fɪlˈtreɪʃən/
Wine filtration is the process of removing solids and other particles from wine to enhance its clarity and stability, thereby improving its appearance and longevity. It is typically done before bottling to ensure the wine remains clear and free from unwanted sediment.
Examples
- Using diatomaceous earth filters to remove larger particles from red wine.
- Employing membrane filtration to achieve sterile filtration for white wines.
- Applying cross-flow filtration to preserve aroma and flavor compounds in delicate wines.
Etymology
The term 'filtration' derives from the Latin 'filtrum,' meaning 'felt,' which was historically used as a filtering material. The concept of filtering wine dates back to ancient civilizations, but the term became more commonly used in the wine industry with the advent of modern filtration technologies in the 19th and 20th centuries.
Usage Notes
Filtration is used in winemaking to remove yeast cells, bacteria, and other suspended particles that could affect the wine's clarity, stability, and taste. It should be mentioned when discussing wine production stages, especially in the context of preparing wine for bottling.