WINE AND LESS
Membrane crossflow filtration is becoming the unique alternative to kieselguhr filters in wine industry with the developments in environmental and health regulations.
Now, the membrane crossflow filtration technology potential for energy-efficiency has made it a viable technique for the clarification of wine and other beverages.
Crossflow filtration uses a selectively porous membrane that filters a liquid in order to purify or clarify it. The quality of the filtration is constant over time because the fouling is reduced because the filtering is made without any change of state of the filtered element, and never gets distorted. Membrane crossflow filtration is an environmentally-friendly process. During the filtration, no filter aid is used. In one step, crossflow filtration clarifies the wine, giving it a clear appearance and making the wine microbiologically stable. So it has very strong advantages in simplifying the steps before bottling and reducing or eliminating the need for some consumables.
Stable filtrate quality
Maximum guarantee the sensory properties of the wine
No filter aids required
Reduced filtration costs & product losses
Smart, compact, small footprint
BEER BOTTOM RECOVERY
Bottom yeast sediment refers to the yeast sediment still remains in the fermentor at the time of wine production, containing beer (sediment beer), calculated as 1000 liters of beer with 3 liters of "recovery yeast + sediment beer", then the yeast sediment is beer amount of 1.5% to 2%, the amount of beer recovered from the yeast is about 1% of total beer. Membrane filtration without filter aid has been increasingly used to recover beer from yeast, both good quality beer can be recovered, but also improve economic efficiency.
Cider is an alcoholic beverage made from the fermented juice of apples.
Cider is popular especially in the West Country, and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies.
Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders, and 3.5% to 12% in continental ciders.
Perry is a similar product made from fermented pear juice.