Wine and Oil Filters

Wine and oil filters are essential tools for obtaining a high-quality end product in both the wine and oil sectors. These devices remove impurities, sediments and suspended particles, improving the clarity and flavour of wine and oil.

They are indispensable products for both small producers and large wineries and oil mills, always guaranteeing a high standard of quality.

This category includes a wide range of wine and oil filters that are made with a special pump and a filtering system called a liquid system with pressed layers or a cardboard filter:

• Wine filters: Used to remove particles and sediments from wine, improving its transparency and organoleptic quality.
• Oil filters: Essential for removing impurities and improving the purity of oil, making it clearer and more stable over time.
• Filter sheets: Fundamental elements for the filtration process, available in different sizes and materials to suit various types of filters.

Oil and wine filters are devices designed to improve the quality of these products by removing impurities and sediments. These tools are available in various configurations and materials to meet different filtration needs.

Wine and extra virgin olive oil filters work through a mechanical filtration process that removes impurities, sediments and suspended particles from liquids, improving their final quality. Although the basic principle is similar, the details of how they work and their specific components may vary depending on the type of filter and the liquid to be treated.

Wine or oenological filters are designed to remove fine particles and sediments, improving the clarity and organoleptic quality of the wine. The filtration process generally takes place in several stages using different types of filter sheets with varying porosity.

• Suction pump: This sucks the wine from the tank and pushes it through the filter.
• Filter sheets: Located inside the filter, these filter sheets remove suspended particles and sediments. The pore size of the filter sheets varies according to the filtration stage, from larger for preliminary filtration to smaller for final filtration.
• Support plates: These hold the filter sheets in place, ensuring a uniform flow of wine through the filter.
• Collection tank: Collects the filtered wine ready for further processing or bottling.

Wine filters work by passing the liquid through filter sheets that retain impurities and allow only clear wine to pass through.

Olive oil filters are designed to treat viscous liquids such as olive oil, removing impurities and solid particles that can form during the extraction process. The filtration process can be more challenging due to the higher density of the oil.

• Suction pump: Pushes the oil through the filter thanks to its robustness and wear resistance.
• Filter sheets: Specific to oil, these filter sheets capture larger particles and impurities. The porosity of the filter sheets is adapted to handle the viscosity of the oil.
• Support plates: These hold the filter sheets in place and ensure that the oil flows evenly through the filter.
• Collection tank: Collects the filtered oil ready for further refining processes or packaging.

Oil filters work by passing the liquid through filter sheets where impurities are retained, ensuring a purer and more stable oil.

Wine and olive filters offer numerous advantages over other filtration methods, ensuring a high-quality end product. These tools are essential for obtaining clear wine and pure olive oil by eliminating impurities and improving organoleptic characteristics.

• Product quality: Wine and oil filters significantly improve the clarity and purity of the product. By filtering out sediments and impurities, wine becomes more transparent and free of unwanted particles, while oil becomes clearer and more stable over time.
• Process efficiency: These filters are designed to operate continuously and reliably, reducing processing times and increasing productivity. The possibility of using a variable number of filter sheets allows the process to be adapted to specific production requirements.
• Material versatility: Pumps made of stainless steel, bronze, AIS 304 stainless steel and NOVAX antioxidant alloy offer superior corrosion resistance and long life. This ensures that the filters can operate under optimal conditions for extended periods without the need for frequent maintenance.
• Ease of use: Filters with cabinets are ideal for fixed installations, while portable filters offer greater flexibility. This allows manufacturers to choose the configuration that best suits their operational needs, simplifying the filtration process.
• Safety and efficiency of the Garolla connection: This type of connection ensures a secure, leak-free connection, which is essential for efficient filtration. The robustness of the stainless steel clamp ensures long life and excellent resistance to working pressures.

Olive oil and wine filters, although belonging to the same category, have specific characteristics and functions that make them suitable for their respective filtration processes and not interchangeable.

• Wine filters: These devices are designed to remove sediments, yeasts and other residues that can compromise the clarity and organoleptic quality of wine. Wine filters use filter sheets of varying porosity, allowing for fine filtration that preserves the aroma and taste of the wine. The structure and materials of the pumps, such as stainless steel or bronze, provide the necessary strength to handle liquids with suspended particles.
• Oil filters: Oil filters are designed to treat a more viscous liquid than wine. These filters must be able to remove impurities such as fragments of skins, seeds and other solid particles that form during the oil extraction process. The pump materials, often made of AIS 304 stainless steel or NOVAX antioxidant alloy, ensure the durability and resistance necessary to keep the oil pure and stable.

The main differences can therefore be found in the following factors:

• Liquid viscosity: Wine is a less viscous liquid than oil, which requires a different configuration of pumps and filter sheets.
• Type of impurities: The impurities present in wine are mainly sediments and yeasts, while in oil there are larger particles and fragments of skins and seeds.
• Pump materials: Wine pumps must be resistant but delicate so as not to alter the taste, while oil pumps must be sturdy to handle the higher viscosity.

Wine and oil filters can be adapted to filter other food liquids such as fruit juices and beer, but with some limitations. The configuration of the filter sheets and the resistance of the pumps must be appropriate for the type of liquid to be filtered. For example, wine filters can be used for beer but require fine adjustment to maintain the quality of the final product. Similarly, oil filters can treat other vegetable oils but must be adjusted to ensure efficient filtration without compromising the organoleptic properties of the liquid.

Wine and oil pumps have significant differences in both design and functionality to meet the specific needs of their respective processing requirements. Using the same device to pump both materials is not recommended due to the different physical and chemical characteristics of the liquids.

• Wine pumps: These pumps are designed to handle less viscous liquids such as wine. Often made of stainless steel or bronze, they are built to ensure gentle handling of the wine while preserving its organoleptic qualities. Wine pumps must prevent oxidation and contamination of the liquid, so corrosion-resistant materials and a design that minimises contact with air are essential. In addition, they must be able to handle fine sediments without clogging.
• Oil pumps: Olive oil pumps are designed to handle denser and more viscous liquids such as olive oil. They are constructed from corrosion- and wear-resistant materials such as AIS 304 stainless steel and NOVAX antioxidant alloy, which can withstand the solid particles present in oil without deteriorating. These pumps have greater power to ensure a continuous and regular flow of viscous liquid and often include automatic cleaning mechanisms to prevent the accumulation of residues.

The main differences can therefore be found in the following factors:

• Liquid viscosity: Wine is less viscous than oil, requiring pumps with a less sturdy but more delicate construction to preserve its organoleptic characteristics.
• Construction materials: Oil pumps must be made of materials that are highly resistant to corrosion and wear in order to handle high viscosity and solid particles.
• Power and design: Oil pumps require greater power and a design that allows for the smooth flow of dense liquids, while wine pumps focus on gentle handling.

Oil and wine pumps can be adapted for other food liquids such as fruit juices, beer and other vegetable oils. However, they must be configured correctly to ensure pumping efficiency without compromising product quality. For example, wine pumps can be used for beer but must be adjustable to prevent oxidation. Oil pumps, on the other hand, can be used for other vegetable oils as long as they are properly cleaned and configured for the specific type of oil.

The technical characteristics of wine and oil filters determine the effectiveness of the filtration process and the quality of the final product. These details are essential for choosing the device that best suits your needs. Here is an overview of the main technical characteristics.

The structure of wine and oil filters is fundamental to their stability and ease of use.

• With cabinet: Stable and sturdy filters, ideal for fixed installations in wineries or oil mills. They offer greater stability during intensive operation.
• Portable: Easily transportable filters, suitable for those who need flexibility and mobility. They are lightweight and compact, making them easy to move and use in different work locations.

The housing of the filters is made of materials that ensure durability and resistance.

• Steel: A resistant and durable material, suitable for demanding working conditions. It offers good mechanical resistance, ideal for intensive use.
• Stainless steel: Excellent corrosion resistance, food-grade. Ensures that there is no contamination of the filtered product.

Filter sheets are crucial elements that determine the capacity and efficiency of filtration.

• Cartridge sizes: Available in various sizes from 20x10 cm to 40x40 cm, which affect filtration capacity. Larger cartridges offer a larger filtration surface area.
• Number of cartridges: Variable from 3 to 40, directly affecting the quality of the filtered liquid. Using a larger number of cartridges improves filtration.

The pump material is essential for the durability and efficiency of the filter.

• Stainless steel: Extremely resistant to corrosion, ideal for wine. Ensures that there are no chemical reactions that could alter the taste of the wine.
• Bronze: Suitable for oil due to its strength and wear resistance. It can withstand solid particles without deteriorating.
• AIS 304 stainless steel: Offers excellent chemical and mechanical resistance, food-grade and suitable for applications where purity is essential.
• NOVAX anti-oxidant alloy: Highly resistant to oxidation, it guarantees long life and reliable performance. Particularly suitable for high viscosity oils.

The Garolla fitting is an element that ensures secure, leak-free connections.

• Garolla fitting: Stainless steel clamp guarantees a sturdy connection that withstands high working pressures. Ideal for filtration operations where sealing is essential.

When choosing a filter for wine or olive oil, it is important to consider the level of use and specific production requirements. These products are available in versions for professional, domestic and hobbyist use, each with its own specific characteristics.

In particular:

• Professional or industrial wine and oil filters: Sturdy, high-capacity devices, ideal for large producers and companies. They offer high performance and can handle large volumes of continuous production.
• Wine and olive filters for domestic use: Smaller, portable filters, suitable for small producers and enthusiasts. These models are easy to use and maintain, ideal for home production.

Different types of customers can benefit from the use of wine and oil filters, each with specific needs.

• Large wine and oil producers: They need filters with high capacity and resistance to handle large production volumes. These customers require reliable and durable devices that guarantee consistent, high-quality filtration.
• Small producers: They require versatile and easily transportable devices for small quantities of wine or oil. Filters for this category must be efficient and easy to clean.
• Enthusiasts and hobbyists: They prefer filters that are simple to use and maintain, ideal for home production. These devices must be affordable and easy to maintain.

Buying wine and oil filters from the best brands guarantees quality and reliability. Here is a list of the main brands available on AgriEuro.

• Rover Pompe wine and oil filters: Offers a wide range of high-quality filters suitable for all types of needs. These filters are known for their robustness and durability.
• GRIFO wine and olive filters: Specialises in sturdy and reliable filters, ideal for professional use. GRIFO products are renowned for their efficiency and ease of use.
• AgriEuro Premium oil and wine filters: A line of filters designed to ensure maximum efficiency and durability. These filters are perfect for those looking for high performance and a user-friendly design.
• AgriEuro TOP-LINE olive and wine filters: High-end filters, perfect for those looking for the best in terms of quality and performance. They offer advanced features and high-quality materials for superior filtration.

Buying wine and oil filters from AgriEuro offers numerous advantages:

• Fast and free shipping: Managed by our logistics centres, it ensures fast delivery times at no additional cost.
• Spare parts always available: We guarantee the availability of all components necessary for the maintenance and repair of the devices, ensuring their longevity.
• Attentive and personalised after-sales service: Our team is always available to offer support and advice, ensuring that every customer gets the most out of their purchases.

We invite you to discover our selection of wine and oil filters on AgriEuro.com and take advantage of our exclusive offers. Take advantage of our range of high-quality products now to improve your wine and oil production.

Wine filters work by removing solid particles and impurities from wine. The filtration process is essential for improving the clarity and stability of wine. There are several filtration methods, each with a specific operating principle:

• Cartridge filters: These use filter cartridges with pores of various sizes to trap particles and microorganisms. They are effective at removing yeast and bacteria.
• Pressure filters: These use a pressure system to force the wine through a filter material. This method is ideal for large volumes of wine.
• Plate filters: These consist of a series of filter plates arranged in sequence. The wine passes through these plates, which retain impurities.
• Membrane filters: These use synthetic membranes with very small pores to remove minute particles and microorganisms. They are often used as the final stage of filtration.
• Diatomaceous earth filters: These use diatomaceous earth as a filter medium. The wine passes through a layer of diatomaceous earth that captures impurities.
• Tangential filters: These allow for continuous, regenerative filtration using membranes that trap particles as the filtered liquid passes through.

The use of wine filters offers numerous advantages, improving both the quality and stability of the final product. Here are some of the main benefits:

• Improved clarity: Filters remove solid particles and sediments, making the wine more visually appealing.
• Microbiological stability: By filtering out yeasts and bacteria, the risk of refermentation and undesirable alterations in bottled wine is reduced.
• Improved taste and aroma: Removing impurities and substances that can alter the flavour allows the wine to retain its original organoleptic characteristics.
• Extended shelf life: Filtered wine has a longer shelf life, maintaining its qualities for longer.
• Safer bottling process: Filtering wine before bottling reduces the risk of contamination that could compromise the finished product.

Choosing the right wine filter depends on several factors, including the type of wine, the volume of production and the filtration objectives. Here are some criteria to consider:

• Type of wine: White and rosé wines often require finer filtration than red wines, which can tolerate a higher presence of particles.
• Production volume: For large volumes, pressure or cross-flow filters may be more efficient. For small quantities, cartridge or plate filters may be sufficient.
• Filtration objectives: If the objective is to remove only coarse particles, a diatomaceous earth filter may be adequate. For microbiological filtration, a membrane filter is more suitable.
• Budget: Filter costs vary considerably. It is important to balance the initial investment with the costs of maintenance and replacement of filter parts.
• Ease of use and maintenance: Some filters require more frequent and complex maintenance. Choosing a filter that suits your available operating capacity is crucial.

Filtering wine before bottling is a crucial step in ensuring the quality and stability of the final product. Here's how to proceed:

• Preparation: Before starting filtration, ensure that all tools and equipment are clean and sterilised to avoid contamination.
• Filter selection: Select the type of filter best suited to the wine's needs. To remove coarse particles, use a diatomaceous earth filter. For fine filtration, opt for a membrane filter.
• Filter assembly: Assemble the filter according to the manufacturer's instructions. Ensure that all connections are secure to prevent leaks.
• Filtration: Pass the wine through the filter using a pump to maintain constant pressure. Monitor the process to ensure that the filter does not become clogged.
• Quality control: After filtration, perform a visual inspection and, if possible, a microbiological analysis to verify that the wine is clear and free of contamination.
• Bottling: Proceed with bottling the filtered wine using clean, sterilised equipment. Seal the bottles immediately to prevent oxidation.

A cloudy wine can be the result of several causes. Here are the most common ones:

• Presence of sediment: Residues of skins, pulp and yeast can remain suspended in the wine, causing cloudiness.
• Incomplete fermentation: If fermentation has not been completed properly, active yeasts may remain, producing visible particles.
• Microbiological contamination: Wild bacteria or yeasts can proliferate in the wine, causing cloudiness.
• Insufficient stabilisation: Failure to stabilise the wine, for example through clarification or the use of sulphites, can lead to the formation of particles.
• Filtration problems: An inadequate or clogged filter may not remove all impurities, leaving the wine cloudy.

The lifespan of wine filters depends on several factors. Here are some general guidelines:

• Cartridge filters: Generally, a cartridge can filter between 1,000 and 10,000 litres of wine depending on its capacity and conditions of use. It is important to replace the cartridge when you notice a reduction in flow rate or an increase in the pressure required for filtration.
• Pressure filters: These filters have a variable lifespan determined by maintenance and regular cleaning of the filter parts. They can last for years if properly maintained.
• Plate filters: Filter plates must be replaced periodically, usually after each filtration cycle or when the filtration capacity decreases.
• Diatomaceous earth filters: Diatomaceous earth must be replaced after each use, as it quickly becomes saturated with particles.
• Membrane filters: The lifespan of these filters can vary greatly. With proper cleaning and maintenance, they can last from a few months to several years.
• Cross-flow filters: These filters can last a long time, but require regular maintenance to maintain membrane efficiency.

Cleaning wine filters is essential to maintain their efficiency and prolong their life. Here's how to do it for different types of filters:

• Cartridge filters: Remove the cartridge and wash it with hot water and specific detergents to remove organic residues. Rinse thoroughly and allow to dry completely before reusing.
• Pressure filters: Disassemble the filter and clean each component with hot water and detergent. Pay particular attention to the gaskets and connections to prevent residue build-up.
• Plate filters: Remove the plates and wash them individually with hot water and detergent. Rinse thoroughly to remove all wine and detergent residues.
• Diatomaceous earth filters: After each use, empty and clean the diatomaceous earth container. Rinse with hot water to remove any residue.
• Membrane filters: Clean the membranes with specific detergent solutions, following the manufacturer's instructions. Rinse thoroughly to avoid detergent residues that could contaminate the wine.
• Tangential filters: Run a wash cycle with hot water and a specific detergent for membranes. Then rinse with clean water until all the detergent has been removed.

Alternatives to wine filters include various clarification and stabilisation methods that can be used to improve the clarity and stability of wine. Here are some of the main alternatives:

• Natural clarification: This method uses gravity to cause solid particles to settle to the bottom of the container. It is a slow process that requires time and patience, but can be effective for wines produced in small quantities.
• Clarifiers: Substances such as bentonite, activated carbon, casein and egg albumin can be added to wine to bind suspended particles, which then settle to the bottom and can be removed.
• Chilling: Cooling the wine to low temperatures helps precipitate tartrates and other particles, making the wine clearer. This method is particularly effective for white and rosé wines.
• Protein stabilisation: Adding substances such as bentonite can prevent the formation of protein haze in wine, improving its clarity.
• Decanting: Transferring wine from one container to another, leaving the sediment at the bottom, is a traditional method of clarifying wine.
• Microfiltration: Similar to membrane filtration, but using even smaller pores to remove very fine particles and microorganisms.

These methods can be used individually or in combination, depending on the specific needs of the wine and the producer.

The purpose of oil clarification is to remove impurities, sediments and suspended particles to obtain a clear and stable product. Clarification improves the appearance, flavour and shelf life of the oil. Here's how to proceed:

• Decanting: Allow the oil to rest in containers for a period of time to allow solid particles to settle to the bottom. This process can take anywhere from a few weeks to several months.
• Filtration: Pass the oil through cartridge, diatomaceous earth or membrane filters to remove suspended particles. Filtration can be performed several times to obtain a very clear oil.
• Centrifugation: Use a centrifuge to separate solid particles from the oil through centrifugal force. This method is quick and effective but requires specialised equipment.
• Clarifiers: Add substances such as bentonite or activated carbon to bind suspended particles, which then settle to the bottom and can be removed.
• Cooling: Cool the oil to low temperatures to precipitate sediments and wax crystals. After cooling, the oil can be filtered to remove sediments.

Each method has its advantages and disadvantages, and the choice of process depends on the quantity of oil, the type of impurities present and the equipment available.

Filtering cloudy oil is an important step in obtaining a high-quality final product. Here are the steps to follow:

• Preparation: Ensure that all equipment is clean and sterilised to avoid contamination.
• Filter selection: Choose the most suitable type of filter based on the degree of turbidity of the oil. For large particles, use a diatomaceous earth filter. For fine filtration, opt for a membrane filter.
• Filtration: Pass the oil through the selected filter. Use a pump to maintain constant pressure and ensure a uniform flow through the filter.
• Monitoring: During filtration, monitor the oil to ensure that the turbidity decreases. If necessary, repeat the filtration using a finer filter.
• Quality control: After filtration, perform a visual inspection and, if possible, a chemical analysis to verify that the oil is clear and free of contamination.
• Bottling: Once filtered, bottle the oil using clean, sterilised equipment to prevent further contamination.

Filtering cloudy oil requires attention and care to ensure a high-quality end product.

Different types of filters can be used to filter olive oil, depending on specific requirements. Here are the main options:

• Cartridge filters: These use interchangeables cartridges with varying degrees of porosity to remove particles of different sizes. They are ideal for fine, precise filtration.
• Diatomaceous earth filters: These use diatomaceous earth as a filtering medium. This method is effective for removing organic and inorganic impurities, making the oil clear.
• Plate filters: Composed of filter plates in sequence, they allow for progressive and gradual filtration. They are suitable for medium volumes of oil.
• Membrane filters: These use synthetic membranes for very fine filtration, removing minute particles and microorganisms.
• Centrifuges: These use centrifugal force to separate solid particles from the oil. This method is quick and efficient but requires specialised equipment.
• Decanters: These use gravity to cause solid particles to settle at the bottom of the container. This method is slower but can be effective for small-scale production.

Each method has its advantages and limitations. The choice of filter depends on the desired degree of purity, the volume of oil to be treated and the equipment available.

Removing the oil sediment, also known as sludge or dregs, is an important step in obtaining clear, high-quality oil. Here's how to do it:

• Decanting: Allow the oil to rest in containers for a period of time to allow solid particles to settle to the bottom. This process can take anywhere from a few weeks to several months. Once the sediment has settled, decant the clear oil into another container, leaving the sediment in the original container.
• Filtration: Pass the oil through a filter to remove suspended particles. Use diatomaceous earth, cartridge or membrane filters depending on the purity requirements. Filtration helps to remove finer sediments that do not settle during decantation.
• Centrifugation: Use a centrifuge to separate solid particles from the oil through centrifugal force. This method is quick and efficient but requires specific equipment.
• Cooling: Cooling the oil to low temperatures can help precipitate sediments and wax crystals. After cooling, the oil can be filtered to remove sediments.

The oil sediment, or lees, can be handled in different ways depending on your needs and possibilities. Here are some options:

• Agricultural use: The lees can be used as a natural fertiliser in agriculture. They are rich in organic substances that can improve soil structure and provide nutrients to plants.
• Soap production: The lees can be used in the production of handmade soaps. Oil residues and solid particles can be incorporated into soap recipes to obtain natural and sustainable products.
• Fuel: In some cases, pomace can be used as fuel for heating. It is important to check that the residues do not contain any harmful substances before using them in this way.
• Controlled disposal: If none of the above options are viable, lees can be disposed of through authorised waste disposal services. This ensures that the residues are treated safely and in compliance with environmental regulations.

The choice of management method depends on the quantities of pomace produced and the resources available.

Decanting olive oil is a natural process that allows solid particles to settle at the bottom of the container. Here's how to do it:

• Preparation: After pressing, transfer the unfiltered oil to clean, sterile decanting containers. Use transparent or semi-transparent containers to monitor the process.
• Resting: Leave the oil to rest in a cool, dark place, away from direct sunlight. The ideal temperature is between 10 and 15 degrees Celsius.
• Time: The time required for decanting can vary from a few weeks to several months, depending on the conditions and the amount of particles present in the oil. On average, the process takes about 4-6 weeks.
• Transfer: Once the sediment has settled to the bottom, carefully transfer the clear oil into another container, leaving the sediment in the original container. Use a siphon tube to avoid disturbing the sediment.
• Repetition: If necessary, repeat the decanting process to obtain an even clearer oil.

Clarifying oil is a process that improves the clarity and quality of the final product. Here are the main steps:

• Decanting: Leave the oil to rest in containers for a period of time to allow the solid particles to settle to the bottom. Transfer the clear oil to another container.
• Filtration: Pass the oil through cartridge, diatomaceous earth or membrane filters to remove suspended particles. Filtration can be performed several times to obtain a very clear oil.
• Centrifugation: Use a centrifuge to separate solid particles from the oil through centrifugal force. This method is quick and effective.
• Clarifiers: Add substances such as bentonite or activated carbon to bind suspended particles, which then settle to the bottom and can be removed.
• Cooling: Cool the oil to low temperatures to precipitate sediments and wax crystals. After cooling, the oil can be filtered to remove sediments.

Each method has its advantages and limitations, and the choice depends on the quantity of oil, the type of impurities present and the equipment available. Combining several methods can result in optimal oil clarification.

This particular type of filter allows for excellent levels of purification of beverages without altering the fundamental characteristics of the filtered liquid. For this reason, we offer both wine and oil filters for domestic use, which are specifically designed to filter small quantities and are compact in size, and professional wine and oil filters, which are useful, for example, in wineries, oil mills, laboratories, breweries and any other type of business that needs to filter large quantities of food liquids.

These plate and cardboard filters are designed to filter wine or oil, but are also perfectly suitable for filtering any type of food liquid, so all the materials used are perfectly compatible with them.

Both wine filters and oil filters use a type of filtration that allows for excellent levels of purification of beverages without altering the fundamental characteristics of the liquid being transferred.

The lines of pumps with filters for wine and oil are classified according to size and different filtering characteristics; wine filters are made with bronze pumps or professional stainless steel pumps and are specifically designed for filtering wine, while cardboard filters for filtering oil all have filter pumps with a special technology patented by Rover called NOVAX pumps, which are made with a special antioxidant alloy.