Wine

Each wine has a unique character that must be preserved. While filtration is needed to remove fermentation products and microbes that can cause spoilage, the filtration process should not alter the flavor and color characteristics that make that wine special.

• Graver successfully achieves this objective with a range of prefiltration and final filtration products.
• Filter aid /Diatomaceous earth trap filter
• Removal of yeast and other fermentation by-products prior to bottling
• Final filters for removal of microbial contaminants that can cause spoilage
• Clarifying filters to produce a clear, aesthetically pleasing final product
• CO2 filtration for sparkling wines
• Bottle washing and utility water filtration

Graver Product Selection

Product Application

‍GFC™, QMC™, PMC™, QXL™ Pleated melt blown filters remove DE or other filter aids.  Also used to remove yeast and fermentation by-product removal prior to final filtration.  0.2 to 3 micron most commonly used.

QCR™Giardia and Cryptosporidium Cyst reduction from utility water

PMC™, GFC™, QMC™Yeast and fermentation by-product removal prior to final filtration

ZTEC™ WBI ntegrity tested/testable, beverage grade membrane filters remove spoilage organisms prior to bottling.  0.45 and 0.65 absolute rated filters most common.

TefTEC™ Hydrophobic PTFE membrane for tank vent applications and CO2 filtration. Alternatively, PMA or PMC 0.2 to 0.45 micron filters may be used.

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