Crossflow Filtration Systems
With new membrane technology and improved equipment integration, crossflow systems are being adopted by more wineries.
by Bill Pregler
Jul 2006 Issue of Wine Business Monthly
By no means a new technology, crossflow has been used extensively in the food processing industries since the early 1960s. Beginning in the 1980s, wineries began experimenting with the technology, but from the outset had serious difficulties, including: the equipment was prone to strip the wine and was difficult to operate, it would raise wine temperatures due to restrictive flow, and wine suffered from oxygen pickup. Finally, the excessive cost of the equipment made the technology prohibi...
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