REVERSE OSMOSIS (RO)
Used For Wine Taint Removals and Alcohol Adjustment
RO uses high pressure and very small (<200 Dalton) pores to separate small molecules so that they may be selectively removed without effecting the larger color and flavor components of the wine. Our wine reverse osmosis technology is used to fine-tune the concentration of alcohol in wine by alcohol removal, and for wine taint removal such as volatile acidity, wildfire smoke and 3-ethyl phenol. In must and juice, reverse osmosis is used to reduce water concentration, increasing flavor components. Volatile acid removal uses reverse osmosis to remove a variety of undesirable flavors from wines. Smoke Taint removal uses reverse osmosis to remove undesirable effects of the grape crop being exposed to smoke from wildfires. Wine concentration and alcohol adjustment use reverse osmosis to change the amount of alcohol in wine, either by increasing the sugar in the juice before the wine is made - desirable in cold climates - or by removing alcohol from finished wine in warm climates. Must concentration uses reverse osmosis to reduce the amount of water in the juice prior to fermentation to increase potential alcohol.
Cross-flow uses pressure and small pores to remove solid particles from the wine, while a tangential flow along the surface of the membrane prevents the pores from clogging. Wine clarification by cross-flow micro-filtration removes solid particles from the wine, improving flavor, clarity and appearance. Winesecrets' process is a readily portable replacement for filtration with diatomaceous earth, pads and other disposable media. Crossflow microfiltration provides clear wine with less loss and less stripping than filters with disposable media. Best of all, there is no mass of used D.E. or pads to be thrown in the trash.
Color/Flavor Concentration, Flavor Removal And Color Removal
Incorporating cross-flow type technology we offer three different membranes sizes to achieve the customer's desired goal. Operating at lower pressures and larger porosity than RO, ultrafiltration has been successfully used but not limited to clarifying hard press white wine or juice without needing fining agents, legally concentrating weak red wine color and tannins, removing frost damage characteristics, and greatly reducing processing loss. Rather than sell your hard press juice or wine at a reduced rate let us help you increase its value or even use it for your own program. Unlike other fining processes that permanently strip undesirable characteristics, if you go too far you can back blend with UF.