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.
|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™ WB||Integrity 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.|