For red wines, membrane filtration down to 0.65μm is typically adequate to eliminate spoilage organisms, however, for white wines, 0.45μm is typically used. Filtration with a tighter membrane than is necessary will cause the filter to block quicker, resulting in an uneconomical process so care must be taken to use the correct grade for the conditions. 

BEVPOR (PS, PH) wine filters utilize an inert PES membrane which has been designed to protect the flavour and character of wine by providing validated retention to typical spoilage organisms, without impacting upon taste or colour profiles. 

Easily verify filter integrity with BEVCHECK or BEVCHECK PLUS.