Since the early 90s membrane filtration is being applied in the wine industry. Experience and technology have developed to such levels, that more & more wine producers see the benefits on wine quality, economics, taste stability, environmental impact and reduced wine losses.

X-Flow membranes for wine filtration have a high temperature and chemical resitance. The membranes show excellent mechanical strength, where the hydrophilicity of the membranes ensures an extremely low fouling tendency.

The membrane is based on a blend of modified polyethersulfone (PES) and Polyvinylpirolidone(PVP)
Specific physical chemical properties of the membrane surface, allows greater control of colloid retention in the wine.

The maximum pore size of 0,2ìm (average= 0,1ìm) enables the user to obtain a wine quality that is low in microbiological activity: elimination of yeast and bacteria (<1cell/100ml). It allows users to achieve very clear wines with typically turbidity levels below 1 NTU.

The capillary membranes have a unique double asymmetric pore structure. Asymetric membrane technology allows a clogging of the membrane surface instead of in-depth clogging. It provides better efficiency of the back-flush operation.