Wine & Oil Filters ► Plate Filters & Sheet Filters ► with Integrated Electric Pump

Wine and oil filters are essential tools for achieving a high-quality final product in both the winemaking and oil sectors. These devices remove impurities, sediments, and suspended particles, enhancing the clarity and taste of wine and oil.

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

Within this category, you can find various devices for wine, oil, and other food liquid filtration such as:

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

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

Wine and EVO filters operate through a process of mechanical filtration that removes impurities, sediments, and suspended particles from liquids, improving their final quality. Although the basic principle is similar, the details of the operation and specific components can 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 occurs in multiple stages using different types of filtering cartons with varying porosity.

• Suction pump: Draws wine from the tank and pushes it through the filter.
• Filtering cartons: Placed inside the filter, these cartons remove suspended particles and sediments. The pore size of the cartons varies based on the filtration stage, from larger for preliminary filtration to smaller for final filtration.
• Support plates: Keep the filtering cartons in place, ensuring a uniform flow of wine through the filter.
• Collection tank: Collects the filtered wine ready for further processing or bottling.

The operation of wine filters involves the passage of liquid through the filtering cartons, which retain impurities and allow only clear wine to pass through.

Olive oil filters are designed to handle more viscous liquids like 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.
• Filtering cartons: Specific for oil, these cartons capture larger particles and impurities. The porosity of the cartons is adapted to handle the viscosity of the oil.
• Support plates: Keep the filtering cartons 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.

The operation of oil filters involves the passage of liquid through the filtering cartons where impurities are retained, ensuring a purer and more stable oil.

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

• Product quality: Wine and oil filters significantly improve the clarity and purity of the product. By filtering sediments and impurities, the wine becomes more transparent and free of unwanted particles, while the 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 ability to use a variable number of filtering cartons allows the process to be adapted to specific production needs.
• Material versatility: Pumps made of stainless steel, bronze, stainless steel AIS 304, and NOVAX anti-oxidant alloy offer superior corrosion resistance and long-lasting durability. This ensures that the filters can operate in optimal conditions for extended periods without frequent maintenance.
• Ease of use: Filters with cabinets are ideal for fixed installations, while portable ones offer greater flexibility. This allows producers to choose the configuration that best suits their operational needs, simplifying the filtration process.
• Safety and efficiency of the Garolla fitting: This type of fitting ensures a secure and leak-free connection, essential for efficient filtration operation. The robustness of the stainless steel clamp ensures long-lasting durability 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 the wine. Oenological filters use filtering cartons of different porosities, allowing fine filtration that preserves the aroma and taste of the wine. The structure and materials of the pumps, such as stainless steel or bronze, ensure the necessary resistance to handle liquids with suspended particles.
• Oil filters: Oil filters are designed to handle a more viscous liquid than wine. These filters must be able to remove impurities such as skin fragments, seeds, and other solid particles that form during the oil extraction process. The materials of the pumps, often made of stainless steel AIS 304 or NOVAX anti-oxidant alloy, ensure the durability and resistance necessary to maintain the oil pure and stable.

The main differences are found in these factors:

• Liquid viscosity: Wine is a less viscous liquid than oil, requiring a different configuration of pumps and filtering cartons.
• Type of impurities: Impurities in wine are mainly sediments and yeasts, while in oil, there are larger particles and fragments of skins and seeds.
• Materials of the pumps: Wine pumps must be resistant but delicate not to alter the taste, while oil pumps must be robust 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 filtering cartons and the resistance of the pumps must be suitable 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 handle 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 terms of design and functionality to meet the specific needs of their respective processing processes. Using the same device to pump both materials is not advisable due to the different physical and chemical characteristics of the liquids.

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

The main differences are found in these factors:

• Liquid viscosity: Wine is less viscous than oil, requiring pumps with a less robust but more delicate construction to preserve organoleptic characteristics.
• Construction materials: Oil pumps must be made of highly corrosion and wear-resistant materials to handle high viscosity and solid particles.
• Power and design: Oil pumps require more power and a design that allows the regular 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 properly configured to ensure pumping efficiency without compromising product quality. For example, wine pumps can be used for beer but must be adjustable to avoid oxidation. Oil pumps, on the other hand, can be used for other vegetable oils as long as they are adequately cleaned and configured for the specific type of oil.

The technical features 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 most suitable device for your needs. Here is an overview of the main technical features.

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

• With cabinet: Stable and robust filters, ideal for fixed installations in cellars 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, facilitating movement and use in different workstations.

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

• Steel: Durable and long-lasting material, suitable for demanding working conditions. It offers good mechanical resistance, ideal for intensive use.
• Stainless steel: Excellent corrosion resistance, perfect for food use. Ensures no contamination of the filtered product.

Filtering cartons are crucial elements that determine the capacity and efficiency of filtration.

• Carton sizes: Available in various sizes from 20x10 cm to 40x40 cm, influencing filtration capacity. Larger cartons offer a greater filtering surface.
• Number of cartons: Varies from 3 to 40, directly affecting the quality of the filtered liquid. Using a greater number of cartons improves filtration.

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

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

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

• Garolla fitting: Stainless steel clamp ensures a robust connection that withstands high working pressures. Ideal for filtration operations where sealing is crucial.

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

In particular:

• Professional or industrial wine and oil filters: Robust and high-capacity devices, ideal for large producers and companies. They offer high performance and can handle large volumes of continuous production.
• Oenological and olive oil filters for domestic use: Smaller and 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: Need filters with high capacity and resistance to handle large production volumes. These customers require reliable and durable devices that ensure consistent and quality filtration.
• Small producers: 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: Prefer filters that are easy to use and maintain, ideal for home production. These devices must be accessible in terms of cost and maintenance.

Buying wine and oil filters from the best brands ensures 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 every need. These filters are known for their robustness and durability.
• GRIFO oenological and olive oil filters: Specializes in robust and reliable filters, ideal for professional use. GRIFO products are renowned for their efficiency and ease of use.
• AgriEuro Premium wine and oil filters: A line of filters designed to ensure maximum efficiency and durability. These filters are perfect for those seeking high performance and a user-friendly design.
• AgriEuro TOP-LINE olive oil and wine filters: High-end filters, perfect for those seeking the best in terms of quality and performance. They offer advanced features and high-quality materials for superior filtration.

Buying wine and oil filters on AgriEuro offers numerous advantages:

• Fast and free shipping: Managed by our logistics centers, ensures quick delivery times without additional costs.
• Spare parts always available: We guarantee the availability of all components necessary for the maintenance and repair of devices, ensuring their longevity.
• Attentive and personalized after-sales assistance: Our team is always available to offer support and advice, ensuring that every customer can get the most out of their purchases.

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

Wine filters work by removing solid particles and impurities present in the wine. The filtration process is essential to improve the clarity and stability of the wine. There are different filtration methods, each with a specific operating principle:

• Cartridge filters: Use filtering cartridges with pores of various sizes to retain particles and microorganisms. They are effective in removing yeasts and bacteria.
• Pressure filters: Employ a pressure system to force the wine through a filtering material. This method is ideal for large volumes of wine.
• Plate filters: Composed of a series of filtering plates arranged in sequence. The wine passes through these plates, which retain impurities.
• Membrane filters: Use synthetic membranes with very small pores to remove minute particles and microorganisms. They are often used as the final filtration stage.
• Diatomaceous earth filters: Use diatomaceous earth as a filtering medium. The wine passes through a layer of diatomaceous earth that captures impurities.
• Cross-flow filters: Allow continuous and regenerative filtration using membranes that retain particles while 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 visually more appealing.
• Microbiological stability: By filtering yeasts and bacteria, the risk of refermentation and undesirable alterations in bottled wine is reduced.
• Improvement of taste and aroma: The removal of impurities and substances that can alter the flavor allows the wine to maintain its original organoleptic characteristics.
• Extended shelf-life: Filtered wine has a longer shelf life, maintaining its qualities for a longer time.
• Safer bottling process: Filtering the wine before bottling reduces the risk of contamination that could compromise the finished product.

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

• Type of wine: White and rosé wines often require finer filtration than red wines, which can tolerate a greater presence of particles.
• Production volume: For large volumes, pressure or tangential filters may be more efficient. For small quantities, cartridge or plate filters may be sufficient.
• Filtration goals: If the goal 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 significantly. It is important to balance the initial investment with the maintenance and replacement costs of filtering parts.
• Ease of use and maintenance: Some filters require more frequent and complex maintenance. Choosing a filter that fits the available operational capabilities is crucial.

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

• Preparation: Before starting filtration, ensure that all tools and equipment are clean and sterilized to avoid contamination.
• Filter selection: Select the type of filter most suitable for 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 clog.
• Quality control: After filtration, perform a visual check 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 and sterilized equipment. Seal the bottles immediately to prevent oxidation.

Cloudy wine can be the result of several causes. Here are the most common:

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

The duration 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 liters of wine, depending on its capacity and usage conditions. It is important to replace the cartridge when a reduction in flow rate or an increase in the pressure required for filtration is noticed.
• Pressure filters: These filters have a variable duration determined by regular maintenance and cleaning of the filtering parts. They can last for years if properly maintained.
• Plate filters: The filtering plates must be replaced periodically, usually after each filtration cycle or when the filtration capacity decreases.
• Diatomaceous earth filters: The diatomaceous earth must be replaced after each use, as it quickly saturates with particles.
• Membrane filters: The duration of these filters can vary significantly. With proper cleaning and maintenance, they can last from a few months to several years.
• Tangential 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 lifespan. Here is how to proceed for different types of filters:

• Cartridge filters: Remove the cartridge and wash it with hot water and specific detergents for removing 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 seals and connections to avoid residue buildup.
• 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 residues.
• 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: Perform a washing cycle with hot water and specific detergent for membranes. Then, rinse with clean water until the detergent is completely removed.

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

• Natural clarification: This method uses gravity to allow solid particles to settle at 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 charcoal, casein, and egg albumin can be added to the wine to bind suspended particles, which then settle at the bottom and can be removed.
• Cold: 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 stabilization: Adding substances like bentonite can prevent the formation of protein hazes in the wine, improving its clarity.
• Decantation: Transferring the wine from one container to another, leaving the sediments at the bottom, is a traditional method for 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, taste, and shelf life of the oil. Here is how to proceed:

• Decantation: Allow the oil to rest in containers for a period to let solid particles settle at the bottom. This process can take 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 multiple times to achieve very clear oil.
• Centrifuging: Use a centrifuge to separate solid particles from the oil through centrifugal force. This method is quick and effective but requires specialized equipment.
• Clarifiers: Add substances like bentonite or activated charcoal to bind suspended particles, which then settle at 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 amount of oil, the type of impurities present, and the available equipment.

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

• Preparation: Ensure that all equipment is clean and sterilized to avoid contamination.
• Filter selection: Choose the type of filter most suitable based on the degree of cloudiness 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 cloudiness decreases. If necessary, repeat filtration using a finer filter.
• Quality control: After filtration, perform a visual check 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 and sterilized equipment to prevent new contamination.

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

To filter olive oil, different types of filters can be used, depending on specific needs. Here are the main options:

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

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 available equipment.

Eliminating the oil sediment, also known as deposit or lees, is an important step to obtain a clear and quality oil. Here is how to proceed:

• Decantation: Allow the oil to rest in containers for a period to let solid particles settle at the bottom. This process can take from a few weeks to several months. Once the sediments have settled, transfer the clear oil to 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 purity needs. Filtration helps remove finer sediments that do not settle during decantation.
• Centrifuging: 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 managed in different ways depending on needs and possibilities. Here are some options:

• Agricultural use: The lees can be used as a natural fertilizer in agriculture. It is 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 artisanal soaps. Oil residues and solid particles can be integrated into soap recipes to obtain natural and sustainable products.
• Fuel: In some cases, the lees can be used as fuel for heating. It is important to ensure that the residues do not contain harmful substances before using them in this way.
• Controlled disposal: If none of the previous options are feasible, the lees can be disposed of through authorized 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 lees produced and the available resources.

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

• Preparation: After pressing, transfer the unfiltered oil to clean and sterile decanting containers. Use transparent or semi-transparent containers to monitor the process.
• Rest: Allow 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 sediments have settled at the bottom, carefully transfer the clear oil to another container, leaving the sediment in the original container. Use a siphoning tube to avoid disturbing the sediments.
• Repetition: If necessary, repeat the decanting process to obtain even clearer oil.

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

• Decantation: Allow the oil to rest in containers for a period to let solid particles settle at 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 multiple times to achieve very clear oil.
• Centrifuging: Use a centrifuge to separate solid particles from the oil through centrifugal force. This method is quick and effective.
• Clarifiers: Add substances like bentonite or activated charcoal to bind suspended particles, which then settle at 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 amount of oil, the type of impurities present, and the available equipment. Combining multiple methods can result in optimal oil clarification.

This particular type of filters allows achieving excellent levels of beverage purification without altering the fundamental characteristics of the filtered liquid. For this reason, we have both domestic wine and oil filters that are specific for filtering small quantities and compact in size, as well as professional wine and oil filters useful, for example, for wineries, oil mills, laboratories, breweries, and any type of activity that needs to filter food liquids in large quantities.

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

Both oenological and oil filters perform a type of filtration that allows achieving excellent levels of beverage purification without altering the fundamental characteristics of the transferred liquid.

The lines of wine and oil filter pumps are classified based on size and different filtering characteristics; oenological filters are made with bronze pumps or professional stainless steel pumps and are specific for wine filtration, while carton filters for oil filtration all have pumps with a particular technology patented by Rover called NOVAX pumps, made with a special anti-oxidant alloy.