Filtration and preparation of wine for bottling

AFTER WINE CLARIFICATION AND ACHIEVING STABILITY THROUGH CLARIFICATION, THE WINE IS LEFT TO REST

Preparation for wine filtration involves the analytical determination of free sulfur dioxide (free SO2).

FUŠKULIN – After determining the free sulfur dioxide, the wine is sulfited if necessary. We perform this action to prevent wine oxidation if the amount of free sulfur dioxide has decreased during winter. If the amount of free sulfur dioxide is below 20 mg/L, the wine is resulfited, raising the value to approximately 25-30 mg/L. This action is carried out to prevent wine oxidation during filtration.

Wine Filtration

Wine filtration is the process of removing impurities from wine, which are retained on the filtration layer through which the wine passes. For wine filtration, we use machines – filters – onto which filter plates (cellulose filter plates) are mounted. Filter plates operate on the principle of mechanical separation as wine flows through them.

The choice of filter sheet type is crucial and depends on the current state and appearance of the wine, its clarity, as well as the preceding steps in vinification. There are several categories of filtration: The first is a coarse filter sheet, followed by progressively finer filter sheets.