OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Characterization and application of silicon carbide (SiC) membranes to oenology

Characterization and application of silicon carbide (SiC) membranes to oenology


After fermentations, the crude wine is a turbid medium not accepted by the consumer therefore, it needs to be filtered. Wine is increasingly filtered on microfiltration membranes but the low porosity of membranes currently used limits the efficiency of industrial installations. In fact, an increase in flow rates is expected in order to reduce the number of cleaning cycles and the size of the installations. 

SiC membranes have very interesting physico-chemical characteristics: low density, high porosity, high hydrophobicity, and good resistance to extreme pH and can become a solution to the problems encountered in the oenology sector. In order to apply these membranes, it’s essential to know their microstructure to understand their physico-chimic and hydrodynamic properties. To provide relevant information, different analytical techniques such as 2D, 3D imaging, porosity by mercury intrusion and measurement of contact angle were used. Poral phase analysis of membranes obtained has given concurrent results for all analytical techniques used and with the data provided by the membrane manufacturer. Compared to other ceramic membranes used in oenology, SiC membranes are anisotropic, have a higher porosity (> 40 %) and have a lesser tortuosity (1.20) giving them higher permeate flows. 

They also have a high hydrophobicity (water = 85.5°) explaining their better resistance to organic adsorption. Due the fact that wine is a complex and fouling colloidal matrix, filtration tests have been carried out on wine in order to identify the best filtration operating conditions. For a turbulent flow regime and a transmembrane pressure around 2 bars, a high permeate flux was obtained (450 l.h-1.m-2.bar-1) and this flux is permeat flux dependant. 

Finally, SiC membranes regeneration was studied: due to an organic fouling found after the filtration sessions, a sodium hydroxide clean-in-place combined with surfactants and hydrogen peroxide at high temperature allowed to recover the total permeability of the membranes.


Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article


Mathilda Trévisan, Philippe Moulin, Rémy Ghidossi, Klaus Schmalbuch

Unité de Recherche Oenologie – Institut des Sciences de la Vigne et du Vin 210 Chemin de Leysotte 33140 Villenave d’Ornon


Contact the author


Silicon Carbide, Ceramic membranes, Characterization, Filtration 


IVES Conference Series | OENO IVAS 2019


Related articles…

Bees, climate changes, and “environmental sustainability 4.1c” in viticulture and the territory for a new global multiproductive “biometaethical district 4.1c”

The use of bees as pollinators in vine varieties with physiologically female flowers (Picolit, Bicane, Ceresa, Moscato rosa, etc.) (Cargnello, 1983) and as bio-indicators for biodiversity and environmental sustainability is well-known. Furthermore, there are interests in: 1-a. Making the viticulture of Belluno (Province of Veneto in North-eastern Italy, which is also famous for the Dolomites -a UNESCO World Heritage-) regain the socioeconomic role which it is entitled to and which it had got in its past by aiming at the enhancement of local grape variety in harmony with others, for example with the neighboring area of the Conegliano and Valdobbiadene Prosecco Superiore DOCG; 2-a. Maintaining and further improving the important natural and healthy environment of Belluno, and making its territory and the “lookout” means of the environmental sustainability, including its vineyards, even more naturally original and sustainable 4.1C.

Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area

In recent years, resistant varieties have returned to the attention of the wine sector as a response to climate change and the reduction of pesticides in grapevine management, which is the main culprit of pesticide use in European agriculture. In this context, the production of sparkling wines could be strongly influenced due to its requirements for a particular balance between sugars and acidity, and the necessity of sound grapes to ensure wine quality. However, these parameters are not the only ones that define the suitability of a grape variety to produce sparkling wine.

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Analysis of temporal variability of cv. Tempranillo phenology within Ribera del Duero Do (Spain) and relationships with climatic characteristics

The Ribera del Duero Designation of Origin (DO) has acquired great recognition during the last decades, being considered one of the highest quality wine producing regions in the world. This DO has grown from 6,460 ha of vineyards officially registered in 1985 to approximately 21,500 ha in 2013. The total grape production stands at around 90 million kg, with an average yield that approaches nearly 4,500 kg/ha. Most vineyards are cultivated under rainfed conditions.

Riesling aroma composition in light of changing global temperatures – delving into the effects of warmer nights on the volatile profile of riesling grapes

Climate is a key parameter when the modulation of berry and subsequent wine composition is considered. Recent decades have already seen an increase in global surface temperatures