Liquid Filtration Solutions for Beer, Wine, Dairy, Juice & Syrup

Filtration in the food and beverage industry is vital for product purity, safety, and consistency. With increasing demands for quality and sustainability, advanced filtration techniques are essential. Below, we outline the critical filtration processes and innovations across various sectors.

Beer Filtration

Beer production involves several filtration stages to ensure a high-quality, contaminant-free product:

Gas Purification

· Pre-Filtration: PP pleated cartridges (1–5µm) remove particles from air/CO₂ before it enters the system.

· Sterilization: Hydrophobic PTFE membranes (0.22µm) are used to sterilize gases. These filters are validated through Brevundimonas diminuta challenge tests to ensure microbiological safety.

· Steam Filtration: 316L stainless steel sintered filters (1µm absolute rating) ensure particle-free steam for Sterilization in Place (SIP) procedures, maintaining system sterility during production.

Liquid Processing

· Coarse Filtration: High-dirt-capacity PP melt-blown cartridges effectively capture yeast and hop residues in the liquid phase.

· Crossflow Filtration: Double-layer PTFE membranes reduce turbidity while retaining aromatic compounds. Proven in Pinot Noir trials, this technique minimizes aroma loss and enhances clarity.

· Final Sterilization: PES membranes (0.22µm) are used for final sterilization, with integrity tests (bubble point >3.4 bar) ensuring reliability and effectiveness.

CIP & Sustainability

· Filter Recycling: PP pleated cartridges withstand CIP cycles at 80°C, reducing waste by 40% and supporting sustainable production practices.

Wine Filtration

Wine production often includes various filtration techniques to enhance quality, preserve flavors, and ensure microbial stability:

Clarification Filtration

· Diatomaceous Earth and Plate and Frame Filter Press: These are commonly used for initial clarification, ensuring the wine is free from large particles.

· Flavor Preservation: Some premium wineries opt not to filter the wine to preserve its complex flavors. This choice can depend on the wine type and winemaker’s philosophy.

Wine Stabilization

· Cold Filtration: Membrane filtration techniques (0°C processing) are utilized to remove tartrate crystals, ensuring wine stability.

· Acid Salt Removal: PP melt-blown or pleated filters are used to eliminate potassium tartrate and calcium tartrate, preventing haze formation and sedimentation.

Sterilization Before Bottling

· PES/PVDF Membrane Filters (0.22µm) remove harmful microorganisms to ensure the wine is sterile before bottling.

Dairy Filtration

Dairy products require multiple filtration steps, including advanced membrane technologies, to ensure the purity and safety of milk and other dairy products:

Raw Milk Filtration

· Coarse Filtration: Filter bags, filter cartridges, and stainless steel basket filters remove large particles from raw milk, protecting downstream equipment.

Membrane Separation

· Microfiltration (1.4µm) is used for cold sterilization of milk, while Ultrafiltration (10-50kDa) concentrates whey proteins.

· Nanofiltration is employed for selective removal of small molecules, enhancing the concentration of valuable components like proteins and minerals.

Sterilization and Bacteriophage Control

· Hydrophilic PVDF and PES membranes (0.22–0.65µm) are used for bacterial removal during CIP and sterilization processes.

· Ceramic Membranes: Used in milk sterilization, replacing traditional Pasteurization to preserve more active compounds and maintain milk’s natural properties.

Juice & Syrup Filtration

Juice production requires high-efficiency filtration to remove contaminants and ensure clarity:

Coarse Filtration

· PP Melt Blown or PP Pleated Filters capture large particles and sediment in the raw juice.

· Ion Exchange Resin Filtration: PP filters are used to capture resin particles after ion exchange treatments.

Sterilization

· PES/Hydrophilic PVDF Membranes (0.22–0.45µm) are employed for final sterilization, ensuring the removal of harmful microorganisms before bottling.

Gas Filtration

· Hydrophobic PTFE Membrane Filters: Used in the filtration of nitrogen and carbon dioxide, ensuring that no contamination occurs from process gases.

Nanofiltration

· NF Membranes (0.1–0.5μm) are used in the desalination and concentration of fruit juices, such as apple juice, improving sweetness and concentration up to 70°Brix for syrup production.

Edible Oil Filtration

The edible oil production process must remove various impurities to ensure a safe and high-quality product:

Coarse Filtration

· PP Melt-Blown Filters capture larger particles like sediment, embryo powder, and moisture from raw oil.

Peptide and Fat-Soluble Impurities Removal

· Activated Carbon Filtration is employed for the removal of phospholipids, free fatty acids, and other impurities that affect the quality and flavor of the oil.

Decolorization & Deodorization

· PP Filter Bags or Cartridges with activated carbon help decolorize and deodorize oil, ensuring it meets both quality and safety standards.

Additional Process Optimizations

Crossflow Filtration:
Utilizing crossflow filtration in processes like beer and juice production improves filtration efficiency, reduces fouling, and retains valuable components (e.g., aromatics and essential oils).

Sustainability:
Emphasis is placed on reducing waste through recyclable filter materials and CIP compatibility. For example, PP pleated filters can endure multiple cleaning cycles, contributing to a more sustainable production process.