Fruit Wine Membrane Filtration Technology

Background Introduction

Fruit wine is produced by fermenting crushed fresh fruits. The original fermentation liquor contains a variety of impurities including solid proteins, pectin, tannins, starch, plant fibers, macromolecular pigments, bacteria and yeast, which exist in a semi-dissolved or macromolecular state. Traditional filtration methods such as diatomaceous earth filtration and plate-and-frame filtration cannot completely trap these impurities. Although no visible precipitation can be seen after filtration, the wine features poor light transmittance. After a period of time, affected by charge, temperature and other factors, some semi-soluble impurities will polymerize again to form visible substances, causing turbidity and precipitation in fruit wine, a phenomenon known as "secondary precipitation".

Application of Membrane Filtration Technology in Fruit Wine Production

With years of practical experience in serving wine processing enterprises and professional advantages in membrane filtration technology, BluewavBio has successfully applied membrane filtration technology to the fruit wine production process. The independently designed and manufactured fruit wine membrane clarification and filtration system is compatible with traditional production processes. Adopting ultrafiltration membrane elements, it can thoroughly trap insoluble and semi-soluble macromolecular impurities such as proteins, plant fibers, plant starch and plant colloids through precise membrane interception. The filtered fruit wine is clear and transparent, and is not prone to re-turbidity after long-term storage, perfectly solving the secondary precipitation problem of fruit wine.

Process Flow Chart of Fruit Wine Production with Membrane Filtration Technology

Advantages of Membrane Filtration Technology in Fruit Wine Production

(1) The membrane elements achieve precise and thorough interception of macromolecular impurities with an interception rate of over 99%. The filtered wine boasts high light transmittance, no re-turbidity during long-term storage and zero secondary precipitation;

(2) It adopts pure physical filtration at normal temperature with no filter aids added and no chemical reactions. It will not damage heat-sensitive ingredients or affect the original flavor of fruit wine;

(3) Adopts advanced modular design with convenient filter material replacement and simple operation;

(4) Equipped with on-line regeneration cleaning and sewage discharge devices, which reduces labor intensity and production costs while improving production efficiency;

(5) The whole equipment is made of sanitary-grade materials, complying with GMP certification standards.

Typical Applications

Spring Brewed Wines:Plum wine, strawberry wine, peach wine, loquat wine, red bayberry wine, mulberry wine.

Summer Brewed Wines:Cherry wine, lychee wine, plum wine, honey peach wine, grape wine, longan wine, passion fruit wine.

Autumn Brewed Wines:Pomegranate wine, pear wine, grapefruit wine, persimmon wine, apple wine.

Winter Brewed Wines:Grapefruit wine, tomato wine, kiwi wine, orange wine, kumquat wine, jujube wine.

All-season Brewed Wines:Carambola wine, pineapple wine, papaya wine, banana wine, lemon wine.