Filtration for the Small Winery
by Cathy Howard
Sep 2010 Issue of Wine Business Monthly
Editor's Note: This article first appeared in The Australian & New Zealand Grapegrower & Winemaker. Reprinted with permission. Your number one priority when considering filtration options for your wines should be to keep the filtration passes on each of your wines to a minimum. Wines can be over-filtered, stripping them of aromatic lift and flavor weight and dulling varietal freshness. With each filtration pass, there is also the potential for dilution, volume losses and increased level...
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