THROUGH THE SEPARATION OF SELECTIVE PERMEABLE MEMBRANES
Electrodialysis is a separation technique which exploits the "driving force" of an eletric field that operates within a system of membranes. The membranes used are selective: they do not, therefore, have a real function in filtering the wine but serve to separate ions and isolate electrodes used to create the electric field.
More generally, electrodialysis, unlike cold tartaric stabilization, stabilizes the product at room temperature; it does not denature the colloids (notoriously important because they support the bouquet which is a fundamental part of the wine's structure), nor does it modify the phenolic features or colour of the wine.
Aside from separating tartrate and potassium ions and in part, other ionic species such as calcium, electrodialysis further improves the stability of the wine even when the cold tartaric stabilization has no effect. With electrodialysis, it is possible to obtain extremely secure stability levels in any wine (still and sparkling), which is unthinkable with the cold technique.
- Guaranteed Tartaric stability in both white and red wines
- Possibility of controlling the amount of removable ions
- Removal of other ionic species other than potassium and tartrate Calcium ions (form 21 to 43%), Magnesium ions (from 4 to 11%), Slight decrease of iron ions
- Separation of potassium ions (K⁺) and tartrate ions (HT⁻) with a different ratio than the cold treatment, resulting in the decrease of total acidity
- Upholds the colour and structure of the wine without loss of volume
- Energy savings
- Treatment at room temperature
- No changes in other parameters
- 0% additives
- Fast and economical
- 0% wine loss
- Possibility of recoverig process water