Pretreatment effect on the quality of white and red wines using cross-flowceramic membrane filtration

The aim of our study was to investigate and compare the influence of differ ent pretreatment methods and membrane separation methods on the filtration rate and the quality of Hungarian wines. Four Hungarian wines, two red and two white ones were investigated. The app lied pretreatment methods were as follows: a.) once racked, b.) racked + cl arified, c.) racked + clarified + filtered by diatomaceous earth. ITI-70 (SCT, France) ceramic micro- and ultrafiltration membranes were used in a laboratory scale cross-flow membrane equipment. The influence of recy cle flow rate on the permeate flux and the quality of wines was measured un der constant pressure and temperature. The applicability of ceramic membran es in the filtration of Hungarian wines was studied. On the bases of measurements it was established, that the ITI-70 ceramic me mbranes can be used for cross-flow filtration of white and red wines, and t hat the micro- and ultrafiltration can replace the pretreatment with chemic als.