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Maximizing Yield and Increasing Capacity

Cider is one of the fastest growing alcoholic beverages around the world. Large corporate brewers are investing and the craft market is showing rapid growth.  Filtration is a key operation in modern cider production to deliver visually bright and shelf stable product. Pall offers a wide range of filtration and separation solutions to accommodate this fast growing industry in applications from post fermentation clarification to final filtration for microbiological stabilization. When combined with our GeneDisc® technology for rapid detection of yeast, Pall’s solutions help customers meet high standards for preserving taste, flavor and quality.       

Clarification

Filtration is a key operation in modern cider production to deliver visually bright and shelf stable product. Traditionally, cider clarification has been performed with diatomaceous earth or sheet based filtration technologies. However, with more favorable economics, easier operation and lower waste volumes, crossflow filtration systems like Pall’s Oenoflow™ XL system have become more widely adopted over the past decade.
Filtration is a key operation in modern cider production to deliver visually bright and shelf stable product. Traditionally, cider clarification has been performed with diatomaceous earth or sheet based filtration technologies. However, with more favorable economics, easier operation and lower waste volumes, crossflow filtration systems like Pall’s Oenoflow™ XL system have become more widely adopted over the past decade.
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Lees Filtration/Alcohol Recovery from Yeast Bottoms

Lees, the sediment at the bottom of juice, fermentation or maturation vessels, still contains a high percentage of recoverable cider. The Oenoflow™ HS system is a new crossflow filtration system designed specifically for lees processing. The hollow fiber system overcomes the typical drawbacks associated with the existing Diatomaceous Earth (DE) based lees filters, producing higher quality product more efficiently and economically.
Lees, the sediment at the bottom of juice, fermentation or maturation vessels, still contains a high percentage of recoverable cider. The Oenoflow™ HS system is a new crossflow filtration system designed specifically for lees processing. The hollow fiber system overcomes the typical drawbacks associated with the existing Diatomaceous Earth (DE) based lees filters, producing higher quality product more efficiently and economically.
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Polish Filtration

After primary clarification, maturation, and blending, fining agents, precipitates, yeast and bacteria and may still be present in the cider. Polishing filtration is designed to remove these particles and haze to produce a brighter product and improve filterability for downstream processing.
After primary clarification, maturation, and blending, fining agents, precipitates, yeast and bacteria and may still be present in the cider. Polishing filtration is designed to remove these particles and haze to produce a brighter product and improve filterability for downstream processing.
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QC/Microbial Detection - Spoilage

Monitoring yeast during cider production is critical to ensure quality product and brand protection. Yeast detection is commonly based on traditional culture method using selective enrichment, biochemical tests and microscopy. Conventional methods can be challenging because a high level of expertise is required and screening/identification may require up to 10 days. Pall’s GeneDisc® technology offers an innovative solution to accelerate the time to result.
Monitoring yeast during cider production is critical to ensure quality product and brand protection. Yeast detection is commonly based on traditional culture method using selective enrichment, biochemical tests and microscopy. Conventional methods can be challenging because a high level of expertise is required and screening/identification may require up to 10 days. Pall’s GeneDisc® technology offers an innovative solution to accelerate the time to result.
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