New technologies for tartrate stabilisation – field testing of nanofiltration

Abstract

Laboratory and field testing of nanofiltration as an alternative to cold stabilization for achieving tartrate stability was conducted. The laboratory testing was performed with a different commercial membranes and real wines. The results demonstrated that nanofiltration could successfully tartrate stabilise wines. Field testing of nanofiltration was conducted at Berri Estates Winery. Nanofiltration was able to successfully tartrate stabilise Colombard and Shiraz wines. Furthermore, this was achieved; at moderate feed pressures: < 20 bar and recoveries: 50 %; without seeding; within relatively short holding periods: < 3 hr; and at flux rates of between 5 and 10 L/m2/hr. However, nanofiltration treatment was found to produce adverse sensory outcomes when compared with treatment of the same wines by cold stabilisation. It was not established whether this problem was intrinsic to the process or arose from unrelated factors.