Electrodialysis use in wine.
The use of Electrodialysis for wine processing was jointly developed by INRA, the French National Agronomic Research Institute, and Winesecrets partner, Eurodia Industrie. Advances in ion exchange membrane technology allowed the commercialization of this innovative process. Electodialysis (ED) has been recognized by the International Wine Office (OIV) as "good practice" and has been approved for commercial use by the European Union for all types of wines, including AOC wines. In the US, the Taxation and Trade Bureau (TTB) has considered ED an approved technology for wine production since 2004.
ED is used extensively in other food industries including:
- Sugar refining
- Starch processing
- Soy (soy sauce)
- Dairy (whey demineralization)
- Water treatment (desalinization and nitrate [excessive fertilizer] removal)
Winesecrets offers Electrodialysis for both tartrate stabilization and pH adjustment. Through the Selective Tartrate Removal System (STARS), Winesecrets can offer fast, efficient tartrate stabilization without refrigeration, reducing energy consumption, wine loss and processing time. The Bipolar ED decreases pH without adding acid or changing titratable acidity by removing potassium (K+) and replacing it with hydrogen (H+).
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