Incoming Feed Water

Winemaking is a delicate process and it is essential that the water used throughout the process, even that used to clean and sanitise equipment, has been filtered correctly. Water filtration plays an integral role in wineries and has a great influence over the final taste, stability, and quality of the wine produced.

There are many components in waters make-up that can affect wine, such as hardness, chlorination and oxygen levels. Deoxygenated water is essential in ensuring the stability of the wine, whilst particulate and bacteria free water reduces the risk of a wine prematurely fouling. Chlorine and other organic compounds, as well as suspended solids are tackled first by the use of pre, particle and carbon filtration. A Reverse Osmosis system can then be used to soften the water by ridding the feed water of calcium ions and magnesium ions, whilst contributing to bacterial removal. The future growth of this bacteria is prohibited by the use of UV sterilisation.

Treatment Process

1

Particle Removal

Our cartridges offer outstanding absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.

2

Chlorine and Organics Removal

Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.

3

Reverse Osmosis

Pure water (permeate)  is produced during reverse osmosis by applying pressure to force water through a semi permeable membrane, leaving a majority of the present ions and dissolved solids on the other side to drain as waste (concentrate).

4

Ultraviolet Sterilisation

Our UV Systems produce light radiation at 253.7 nm, the ideal wavelength to kill and inhibit the growth of 99.9% of bacteria and viruses without any by product or requirement of chemical treatment.

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