As winemakers, we understand that finding the ideal mix of quality, clarity, and stability in our wines is essential for providing an enjoyable drinking experience. However, understanding all aspects of wine filterability may be difficult. That is why, at Oenobrands, we are here to help you understand the process and present you with new solutions to improve your winemaking experience.
The objective of the wine filtration is to eliminate the small particles in suspension (fragments of berry cells, yeast, mucilage, etc.) or colloids (polysaccharides, polyphenols, proteins, and their aggregates) responsible for turbidity.
Winemakers use several filtering processes such as pad, earth, or cross-flow filtration.
We see that filter clogging, decreased wine yield, and loss of aroma and flavour compounds are common obstacles encountered during the filtration process.
Additionally, factors such as grape variety, harvest conditions, and winemaking practices can influence the effectiveness of filtration methods.
To help, several systems can be used in series, starting by filtering out large particles and then increasing the retention threshold. Different types of filters are available, depending on the step at which they are used, from press filters mainly for lees filtration to tangential and cartridge filters for wine finishing and sterilisation before bottling.
To check the filterability of the wine, different standardised indexes are broadly used in the wineries: the clogging index (C.I.) or filterability index (FI) and Vmax tests
Oenobrands offers two innovative enzyme solutions, Rapidase Vinofast and Rapidase GlucanFree, to address filtration challenges in winemaking, especially when dealing with challenging grape compositions or difficult-to-process wines.
Rapidase Vinofast is designed to target and hydrolyze polysaccharides that negatively impact wine clarification and filtration.
This liquid enzyme preparation contains pectolytic activities such as polygalacturonase, α-N-arabinofuranosidase, and cellulase, together with β-glucanase. It facilitates wine clarification by reducing the time and amount of adjuvant needed. Additionally, Rapidase VinoFast aids filtration by minimising wine clogging issues, all while ensuring wine quality.
Filtration flow in a difficult thermoflashed red hybrid wine, with 2,2 mL/hL of Rapidase VinoFast. Contact time of 18 days at 18 °C (Canada).
Rapidase GlucanFree is another enzyme option for winemakers facing filtration challenges, particularly when dealing with high glucan content in grapes.
This liquid enzyme preparation contains cellulases and β-D-glucanases, which effectively break down glucans and improve wine filtrability. By reducing the presence of glucans in the wine, Rapidase GlucanFree helps minimise filtration issues and ensures a smoother filtration process.
Times in seconds for the calculation of the Filtration Index. Filter membrane Ø = 0.65 µm. Juice affected by Botrytis cinerea treated with Rapidase GlucanFree at 3 mL/hL (ISMA, Italy, 2024).
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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