Why do we need filtration in winemaking?

For a very long time, filtering has been a crucial stage in the winemaking process for wineries of all sizes all over the world. Before being bottled for distribution and consumer sale, this method aids in achieving the best texture, taste, consistency, and stability for wines.

The mainly two reasons to filter wine are aesthetic and microbial. When we got wines that are not that perfect, we can do a filtration to make them have better performance in glass and in our mouths.

But when residual sugar or Malic acid were found in wine, or even worse, Acetobacter or Brettanomyces were found during the ageing/storage period, filtration is no longer a choice. To save the wine, we must filter it and make sure the microbial stability for the wine.

The pore size of filters is measured in microns and the typical winemaking sizes are 5, 3, 2, 1, and .45 micron media. The filter is claimed to be “tighter” as the pores get smaller. According to the fact that the pore size can be made smaller than actual yeast and microbes, microbial stability is guaranteed by filtration.

The larger microorganisms become trapped and are removed from the wine as it passes through the filter. But one thing you should notice, 0.45um filters are used to remove yeast and Coli bacillus, and 0.2um filters are needed to remove bacteria.

The ways to filter wine

There are still many different filtration systems in use today, and in the future are expected to see many advancements in wine filtering methods and procedures.

The methods employed to achieve certain flavors, aromas, and full-bodied characteristics of various wines frequently differ significantly from one another, just as there are significant differences between the wines made by various wineries.

The ways to filter wine

Nominal and Absolute

Filters are rated as being “Nominal” or “Absolute”. A nominal filter will remove most particles that are equal or greater than the rated micron size.

An absolute filter will remove all particles larger than the micron rating. Nominal filters are cheaper than absolute ones, and if you are only doing a general cleaning up of the wine, a nominal filter may be all you need.

However, if you are filtering to remove either yeast or bacteria, you will need to rely on an absolute filter. You should notice that n absolute filter is only needed at the final filtration of the wine. It is frequently the final filtration step before wines are bottled for sale and consumption.

As the micron size decreases, filtration’s impact on wine becomes more obvious. Filtration does remove some components from a wine, but these components are frequently worth sacrificing.

A wine may experience stress from filtering and momentarily “fall apart” as a result. Filtered wines, however, overcame “bottle shock” just fine over the course of the subsequent weeks.

Cartridges and Pads

Filtration set-ups are based on the two different forms of filtration media: cartridges and pads. Cartridges use housings, whereas pads require a “plate and frame” set-up.

Both these methods require a pump to move the wine, but small lots can also be done without a pump using a keg and pressurized gas if you have this equipment.

Cartridges are more expensive than pads because they are more intensive to produce, but they can be cleaned and stored for future use. Pads are cheap but they can only be used for one time.

Both pads and cartridges are useful and practical, so choosing between the two technologies just comes down to personal working preferences.

The cartridges are easy to clean and reuse though they cost a lot in begin. Also, and they take intensive time for maintenance. Pads are economical and somewhat messy, however when you‟re finished you just need to throw them away.  Additionally, only cartridges can provide .45 Absolute ratings. In other words that you cannot achieve a sterile filtration using a plate and frame set-up with pads.


The production of wine is a hard and complex process. From the grapes to the grape juices, from the juices to wine, lots of steps must be done, of course, filtration is one of the most important procedures. Filtration, to some extent, decides the texture, quality, and taste of the wine.

In the winemaking industry, Brother Filtration is pretty important. We provide dependable filter media and equipment for all stages of wine filtration based on our extensive depth of filtration experience.

For many well-known vineyards across the world as well as for quality-conscious winemakers. Depending on the type of wine and winemaking style, variations may be also taken into account.


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