Bioscience and Water Filtration Division

Bioscience and Water Filtration Division - Final Stabilization
679945:MARKETS

Final Stabilization

Microbial stabilization refers to the process of elimination of yeast and other spoilage organisms from wine. The cold stabilization of wine is the most efficient process of stabilization which does not effect the flavour and characteristics of wine. Cold stabilization can be achieved using microfilter cartridges 

The degree of microfiltration required in order to achieve cold stabilized wine is dependent on the type of wine. For instance, red wines require membrane filtration down to 0.65µm to eliminate the spoilage organisms present in the beverage, however, for white wines 0.45µm is typically used. 

Parker Bioscience's BEVPOR 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.

Products for Final Stabilization

  • BEVPOR PH

    - Ensures effective microbial stabilization of wine
    - Protects the desirable characteristics of the wine
    - Assured filtration performance
    - Increased throughput to blockage
    - High wine flow and maximized operational efficiency

    BEVPOR PW

    - Ensures effective microbial stabilization of wine
    - Protects the desirable characteristics of the wine
    - Assured filtration performance
    - Increased throughput to blockage

    BEVPOR PS

    - Ensures effective microbial stabilization of wine
    - Preserves the desirable characteristics of wine
    - Assured filtration performance

Parker Bioscience Filtration

North America
+1 805 604 3400
bioscience.na@parker.com



Europe | Middle East | Africa
+44 191 410 5121
bioscience.emea@parker.com