Inquiring Winemaker
If Filtration 'Strips' Wine, What's Getting Stripped?
by Tim Patterson
Most compounds affecting aroma, flavor, color and mouthfeel are small enough to to pass a sterile filtration membrane element (above) unchallenged.
Recently I received an e-mail from Hamlet, winemaker for Prince of Denmark Vineyards. Hamlet wrote to address the question of filtration:
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