Colour Removal

The difference is clear. Highly accurate colour removal can radically improve a wine’s market appeal, extend the useability, and add value to a wine. Our ultrafiltration process can remove colour in wine, gaining efficiency in the winery.

How do we remove colour in wine?

Nanofiltration is a versatile process that provides several benefits to the winemaker. It can be employed to remove colour whilst retaining fruit and mouthfeel in a wine, granting the winery a valuable end product able to be blended into white wines.

Benefits of Colour Removal

• Efficient in processing large volumes.
• No risk to the quality of the wine.
• Increased colour fraction to be used for red wines.
• 95% conversion to white/clear wine.
• No waste.
• No need for carbon; no carbon/cardboard flavours.
• Inexpensive & simple to operate.

Downloads

Colour Removal Tech Sheet