Wine lees filtration: what is the best method for a fast ROI?

Nowadays wine filtration technology made important steps ahead in lees filtration. In fact lees allow to obtain a clear product of the same quality of the one that comes from decantation. This moved all the producers towards these technologies, to grow the product volume without losing quality, obtaining a fast return in the investment.

The lees filtration history

Before introducing you to the last technologies, let’s have a quick overview in lees filtration history.

The first filters that were traditionally used were the press filter, that however involved and entailed disadvantages in term of:

  • Constant necessity of an operator;
  • Difficulty in sanitation;
  • Necessity of dismantling of filtration adjuvants;
  • Necessity of integration with other filters.

Next step was represented by vacuum filter that, compared to the previous, reduced the human impact thanks to its semi automatism.

New technologies in less filtration

Ceramic technology then gave a big impulse, first in ceramic vacuum filters and, later on, in the static ceramic filter.

Both of them can work automatically 24h, they do not need adjuvants, they are easy to clean and the outlet product can go directly to the bottling section.

The difference between them is related to the product concentration grade: for a great process it is suggested a high concentration for the rotating filter and a medium one for the static filter.