Effect of wine filtration on microbiological flora

This study was done to determine the effects of filtering in industrial wine production in removing the yeasts, molds and bacterias in wineWines were produced from the red and white grapes obtained from different parts of Turkey are gathered in Kavaklıdere Şarap A.Ş. wine factory . After making the kupaj, they were clarified, filtered and bottled. During these processes chemical and microbiological analyses were performed Chemical analyses show that, ethyle alcohol, total acidity, pH, volatile acidity, sugar, free and total SO2; 13±0,5-12,6±0,5, 5,89-5,73g/l, 3,2-3,45, 0,16-0,25, 1-1,9g/l, 28-23mg/l, 67-53mg/l, respectively.Regarding to microbiological analyses was found that during the clarification and filtration there was a regular decrease in microorganism loads of wines.It was found that the microbiological loads of wine are under 10 cfu/ml at the end of the membran filtration which was the last phase of filtration.Key Words: Filtration, Wine, Microflora