WINE CONCENTRATION (ULTRAFILTRATION)
This is another great tool for winemakers to increase the weight and length of the wine, while still keeping the wine ‘balanced’. Ultrafiltration increases quality dramatically with an average of about 5 – 10% concentration. It also increases the colour and depth of the wine.
This process is used for colour removal from juice or wine; removal of bitter tannins and even adding the concentration of colour. The applications and the advantages of Ultrafiltration technology are only just beginning to be enjoyed.
These systems can be custom designed to suit your winemaking specifications and are also available to you on a trial basis and are available on a mobile basis for ‘bitter’ tannin removal and other applications.