The secrets of a good wine. How is the wine filtered and stabilized correctly?

Wine filtration

Find out about filtering wine from Loredo, market leader on the small and medium segment of winemaking equipment, winemaking products and agricultural equipment.

From the harvest until the moment we happily pour a good and crystalline wine into the glass seems to be a long way, but it doesn't have to be that way.

The place of the "troublemaker" is in folklore and in old stories. Today, wine clarity is not optional: it is a basic attribute that tells us about the maturation of the wine and its quality.

In order not to prolong the settling process until next autumn, the specialists recommend to intervene with special cleaning products.

Next, we will learn more about this stage - a filtration and stabilization of wine, depending on its color.

What are the means of clarifying and stabilizing the wine?

Bentonizarea is the most efficient and recommended solution for clarifying and stabilizing wine.

bentonite it is a substance of natural origin that increases its volume and acts electrostatically, in order to attract and absorb the particles suspended in the cloudy wine and to favor their deposition at the bottom of the vessel.

Clarification is required 75-150 g of bentonite for every 100 liters of wine.

At the same time, bentonite is the basis for the stabilization of white and rosé wines, preventing their breakage, thanks to its deproteinizing properties.

To stabilize the wine correctly, recommendation Fermier.ro is to perform laboratory tests first, to determine whether or not you will use certain stabilization products.

How do we stabilize white wines and red wines?

The stabilization process is initiated after you have drawn the wine from the yeast, shortly after the alcoholic fermentation has ended.

Stabilization includes 4 steps:

  • adding sulfur dioxide, if not added to the must, in the doses recommended on the package, to prevent oxidation and to stabilize the color, aroma and taste of the wine.
  • Bentonizarea - add bentonite in the proportion indicated above.

Bentonite is prepared by mixing it with water (in proportion of 10%) until it is well homogenized. Then leave it aside for 24 hours, mix, filter out impurities and lumps and only then add it to the wine, stirring vigorously.

The cleansing treatment reaches its effectiveness in 2-5 days, as the case may be.

  • Bentonite wine extraction - After 3-5 days, drain the wine from the bentonite deposit. It is recommended to send some samples to the laboratory for analysis and, depending on the result, it is decided if it is necessary to intervene with other stabilization products.
  • Wine filtration, which you will achieve through a plate filter.

This last step not only ensures a perfect appearance of the wine, but also removes the rest of the microorganisms, yeasts and other sediments from the wine.

How do we stabilize red wines?

And red wines need "help" to prevent oxidation and stabilize them properly.

Red wine stabilization steps include addition of sulfur dioxide and plate filtration, as in the case of white wines and rosé wines. To the extent that your goal is to obtain a light and very clear red wine, we recommend that you also use bentonite, but in smaller doses (maximum 40 g / 100 liters of wine).

Advice: Laboratory tests can be useful to calculate the optimal amount of bentonite to stabilize a red wine.

Therefore, after we have completed the alcoholic fermentation stage, the intervention with bentonite is absolutely necessary to obtain a clear wine. Bentonization is inexpensive, It is easy to do by anyone and it is very effective, significantly speeding up the bottling of the wine.

You should also know that bentonite does not affect the taste or aroma of wine at all, so you only have to gain.

Good luck!