The Secrets of Successful Lees Recovery

One major obstacle in this quest is the recovery of wine and juice from lees—the sediment left behind after fermentation. While the high concentration of solids can make filtration tricky, it's worth noting that these lees can account for as much as 10% of a winery's total production volume, representing a significant opportunity for recovery and increased production.

Current filtration methods, such as rotary vacuum drum (RVD) filters and chamber press filters, can handle the heavy solids but come with a catch: their open designs allow for oxygen pickup, which may compromise the quality of the final product. Unfortunately, the recovered wine or juice often ends up downgraded and relegated to lower-tier blends instead of seamlessly reintegrating into the exquisite original batch.

Moreover, traditional filtration techniques frequently necessitate large amounts of filter aids like diatomaceous earth (DE) or perlite, leading to increased waste and disposal challenges that drive operational costs. As wineries navigate these complexities, finding innovative solutions will be crucial for thriving in an evolving market landscape.

Pall is committed to revolutionizing the winemaking process by offering wineries a more efficient and cost-effective solution for filtering lees. In our case study focusing on a prominent winery in Australia, Pall demonstrated its ability to significantly enhance the quality of the wine filtrate. By addressing the drawbacks associated with traditional rotary vacuum drum (RVD) filters and chamber press filters, the winery successfully implemented Pall's innovative Oenoflow™ HS system. This advancement not only improved the clarity and purity of the wine but also enabled the winery to recover a greater volume of high-quality wine, ultimately enhancing its production capabilities.

Similarly, a winery in Chile put the Oenoflow HS system to the test, utilizing it as a method for pre-concentration to retrieve juice from lees. This process yielded exceptional benefits, resulting in a high-quality and aromatic juice that elevated their winemaking standards.

These real-world examples illustrate the tangible benefits of adopting technological advances, showcasing how Pall helps wineries achieve both exceptional taste and improved efficiency. Explore these compelling case studies to see how Pall's innovative solutions empower wineries to produce outstanding products while lowering operating costs.