The colloidal component of wines is a parameter that is difficult to interpret.
Entering into a microfiltration system with a wine whose index is not known represents the risk of potentially clogging the filtering material. The most accredited method for the evaluation of a liquid’s filterability is represented by filterability indices. To carry out this test Vason Group makes three semi-automatic systems available: Q.F.T., Q.F.T. Touch and Mastermind Q.F.T. In case the wine does not have a suitable index you can intervene in several ways: filtration and clarification in any case will tend to remove something from the wine’s structure. In order to know what components are removed from wine during a treatment, knowledge of the surface electric charge of clarifying agents and filtering elements is helpful.
Through a laboratory device (SCD) it has been possible to optimise clarification procedures. Likewise filtration coadjuvants such as V Cell® Plus cellulose have a good electric charge and represent an efficient system for improving wine filterability. Currently research has made new generation, inert membrane filters available, which tend to preserve the structure and body of the treated wine, even though they improve filterability indices.