Wine filtration with ceramic membranes

By using ceramic membranes in the wine production, 3 different tasks can be implemented: Wine clarification, Wine lees clarification and Grape must lees clarification

Wine clarification: early filtration after alcoholic fermentation

For Wine clarification the early filtration after alcoholic fermentation is important to ensure control of microbiological contamination.
After the fermentation / aging process lees deposit at the bottom of the tank, which can be filtered to increase yield.
Grape must lees clarification: Grape must lees include the grape’s skin, seeds and stems. This is settled from the grape must before aging.

Advantages of atech ceramic membranes in wine clarification

  • Consistent high quality of wine, as there is no oxygen contact, compared to conventional processes
  • Better filtrate turbidity
  • Increase in yield
  • No additives required therefore no waste generated
  • High reliability under difficult operating conditions
  • Long service life, high sustainability
  • Energy and cost savings
  • Constant process stability
  • Low operating costs

Cleaning with caustic solution only as bleach can change taste

Since bleach can change the taste, cleaning is done with caustic solution only. The ceramic membranes can be cleaned at very high temperatures and high pH values.

This allows a very good regeneration of over 98% to be achieved. 


Channel Diameter (mm) Pore size Permeate performance (l/m²h) Temperature TMP Velocity in channel (m/s)
2-3 MF approx. 40 - 100 (depending on pollution level) < 16 °C < 60,8 °F approx. 1,5 – 3 bar approx. 21,7 - 43,5 PSI approx. 4 - 6

Advantages and added value for the customer:

  • The ceramic membranes are capable of treating wine in a stable long-term operation and the membranes were successfully regenerated.
  • Cleaning intervals were able to keep the FLUX value constant over a long period of time.
  • The ceramic membranes are chemical resistance – ready for use in a range between 0 – 14.