Wine and beer

Membrane technology is regularly applied for different purposes in food industry and especially in wine and beer production. Membrane-based techniques are more attractive because of lower demand in manpower, higher efficiency, shorter processing time, of their selectivity and therefore superior cost-effectiveness compared to traditional processing techniques.

In fact, membrane filtration can be used on various stages of beer and wine production: water preparation and product filtration for different aims. These last are used to finely tune quality and stability of end product and they may include:

  • Reduction of alcohol content
  • Removal of water excess
  • Wine concentration
  • Removal of all types of bacteria, viruses, macromolecular pollutants, colloids etc.
  • Removal of proteins from beer which may precipitate as beer cools leading to a formation of a protein haze

In the same time, membrane-based filtration is run at room temperatures and without the use of additives, and therefore it does not have adverse effects on the important organoleptic properties of a product: flavor, color, clarity, mouthfeel etc. Finally, the concentrate obtained as a side product of filtration instead of simple disposal can be also used as animal feed providing an additional cost-saving.