Cider Filtration

Filtration of apple cider and other fermented fruit juices

Prior to filtration, the alcoholic fermentation must be completed and all sugars fermented. Furthermore the cider should be "racked" at least once prior to filtration. Yeast sediments (tank bottoms) and, in cases where fining materials were used (Gelatine, Bentonite etc.), such sediments must be filtered separately from the supernatant liquor. The state of the art filtration system for cider is the Membrane filtration (CMF) with ceramic membranes. However, good results can also be obtained with DE-filtration, either using a horizontal pressure leaf filter or candle filter, whichever is more appropriate.

CERINOX® Ceramic Crossflow Microfiltration (CMF)

MAIN CIDER FILTRATION: For supernatant liquor we recommend using a CMF-filtration system fitted with ceramic membranes.  With such a system, with either a semi- or fully automated control, an almost continuous filtration flow can be achieved. The CMF-plant regulates itself and a minimal amount of manpower is required. A dia-filtration step, at the end of the filtration cycle, is optional and guarantees a maximum yield.  The resulting filtration solids (retentate) can, at the end of the filtration run, be added to the tank bottoms (yeast sediments) to be processed separately.

TANK BOTTOMS: Yeast sediments and/or retentate resulting from the main cider filtration, can very successfully be filtered with a CMF-plant fitted with specially designed, large pore size membranes. The solids can be concentrated to a thick and heavy paste. Solid concentration of up to 20% dry matter is possible.    

SYNOX® or FILTER-O-MAT® DE-Filtration

In places where the use and the disposal of diatomaceous earth causes no problems, DE-filtration using a horizontal pressure leaf filter or a candle filter, is successful. The filters are available with a semi- or fully automated mode and can be tailor-made to (m2 filter area) to fit almost any flow rate.