Removing of Infecting Microorganisms during Wine Production through Membrane Filtration

Higher Institute of Food and Flavour Industry, BG-4002 Plovdiv, Bulgaria


SPASSOV, Hr. and K. DINKOV, 2002. Removing of infecting microorganisms during wine production through membrane filtration. Bulg. J. Agric. Sci., 8: 581–586

The possibilities of ultrafiltration and microfiltration for removing harmful yeasts of the species Brettanomyces from grape juice at a different stage of the alcohol fermentation have been investigated. The dynamics of membrane filtration has been followed. Experimental wines have been produced which has been analysed according to a number of indices. As a result of membrane filtration the infecting microorganisms have been removed. The strongest effect of filtration has been determined with total phenol compounds – 25–30%, and with colour – 1.5–2 times.

Key words: membrane filtration, grape juice, alcohol fermentation, Brettanomyces