Apple wine / cider
Purpose
The aim of microfiltration is to replace all traditional clarification methods (centrifugation, kieselguhr filtration, frontal filtration with plate and polymer membranes) in the treatment of raw apple wine.
Solution
During treatment, the product is split into two phases:
- a filtrate free from suspended solids; turbidity < 1 NTU
- a concentrate containing suspended solids; turbidity > 1000 NTU
Benefits
- Production of a clear filtrate
- Significant reduction in the consumption of consumables
- No by-products requiring disposal to drain (no more kieselguhr)
- Production time is significantly shortened
Request detailed product information
On request, we will be pleased to send you data sheets and further information materials.