Aspects of the Influence of Filtration on Qualitative and of Composition of White Wines

  • Ciprian TUŞA “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Department of Food Biotechnology , Dr. Ion Raţiu Street, no. 7-9, 550024 Sibiu, Romania;
  • Axenia RĂDULESCU “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Department of Food Biotechnology , Dr. Ion Raţiu Street, no. 7-9, 550024 Sibiu, Romania;
  • Cristian Constantin CODREŞI University “Dunarea de Jos” Galati, Faculty of Science and Food Engineering Galati, section Applied Biotechnology, Galaţi street, Romania.
  • Ionel MILITARU University “Dunarea de Jos” Galati, Faculty of Science and Food Engineering Galati, section Applied Biotechnology, Galaţi street, Romania.
  • Ovidiu TIŢA “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Department of Food Biotechnology , Dr. Ion Raţiu Street, no. 7-9, 550024 Sibiu, Romania;

Abstract

After the nature of the material that goes into their composition the filter media include: pulverous, fibrous, fabric filters and filter membrans. pulverous filter media consist of diatomite (kieselguhr as a heat-treated diatomite), perlite or mixtures shall be deposited by alluvial and alluvial pre-filter elements on the surface. Filter media are crossed by a system of channels, random shapes with very small diameters, separated by a solid skeleton. Filtering is one of the oldest methods of clarifying wines but as improving the porous filter media, filtering technology has become an important method to stabilize wines (Serrano and Paetzold, 1994). Depending on porosity membranes, filtering can also ensure the microbiological stabilization of wine. Passing through the membrane does not affect wine quality, giving them the opportunity for reuse. Filtering ensures good stability and clarity of wines. Wine clarification by sedimentation during unduly prolonged technology and filtering ensures rapid separation (streaming) of wine. When filtering wine through porous layers, the particles in suspension to be involved in yeast sediment deposited in the bottom of the container and which could have a favorable role on wine olfacto-taste) may be retained on the surface or depth filter layer so that wine passing through filter surface should not affect its sensory qualities.