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Analysis of the filtration efficiency of white wine using different filter aids

  • Autori: Catania, P; Vallone, M; Planeta, D; Pipitone, F
  • Anno di pubblicazione: 2010
  • Tipologia: Articolo in rivista (Articolo in rivista)
  • Parole Chiave: wine, filtration, filter aid, food technology
  • OA Link:


The global wine market, recently entered into full crisis, is suffering some changes in the production and marketing. The reasons for these changes are mainly due to new trends in consumer demand for wine safety and quality standards at low cost. Social cellars, in order to be included in this new trend, should focus on the rationalization of the production techniques to reduce the costs and improve the quality of wine. In the case of winemaking for the production of a wine stored in Tetrapak cartons, filtering is a very important technique because it gives the finished product clearness and stability. The aim of this study was to test the efficiency of retention of the rough and polish filtration applied to white wines, as a function of various filter aids used in the production of daily wines with IGT (Typical Geographic Indication) brand. The results show that wines obtained from the different tests had no changes in terms of colour and aromas, while remarkable differences were obtained on the turbidity.