Filtration in Wine

The standard

Graduated filtration sharpness selects the pore size according to the microbial risk of the wine, not according to an ideal of clarity. Residual sugar, free sulfur and pH value are decisive.

Criteria

• The pore size follows the measured risk, not the appearance of the wine
• Every turbidity is identified as microbial or colloidal beforehand
• The filtration step completes a clarification instead of replacing it
• Unfiltered bottling is a decision about risk, not a mark of quality

Distinction

Filtration ≠ clarification: clarification lets suspended matter settle, filtration separates it mechanically. Bright wine ≠ stable wine: a bottle can appear clear and still contain fermentable yeast, while a turbidity remains purely colloidal. Graduated filtration sharpness therefore distinguishes between appearance and shelf life.