Final Filtration in Winemaking - Why 0.45 Micron Isn’t Always Enough
In the world of winemaking, clarity and microbial stability are key to delivering a high-quality, shelf-stable product that maintains its flavor and character from the bottling line to the consumer’s glass. Traditionally, wine filtration has leaned on 0.45-micron filters as the standard for final microbial control. However, in many modern wine production settings, especially with natural, unpasteurized, or low-sulfite wines, this standard may no longer be enough.
Read More: https://theomnibuzz.com/final-....filtration-in-winema
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