4EP-4EG REMOVAL

Winetech Loose R.O. System with Ion Exchange Resins
Pat. # 5,480,665 (Clark Smith)
Membranes:FDA approved, thin-film tangential membrane.
Resins: FDA approved, odorless and flavorless.

Removal of Brettanomyces off-flavors (4EP-4EG) from wine.

All components, materials and chemicals are FDA approved.

BATF status: approved

Average removal: 20% per pass
Throughput: 700 - 800 gallons/hour
Wine temperature: 55°- 65° F (13º-18º C)
Max working pressure: 740 PSI (50 bar)
Average wine loss: 0.5% - 3% (small lots)
Cleaning agent: sodium / potassium hydroxide
All equipment is sanitized after each use

Analyses: 4EP 4EG levels no older than one week

Power : Dedicated receptacle within 100 feet
220 Volts tri- phase 60 Amp
480 Volts tri- phase 30 Amp

Receptacle: Hubbell style three poles + ground 30 A 480V / 60 A 480V / 60 A 240V NO HARD WIRING will be done by our Filter Technicians. We can sell the receptacle to be installed by your contractor. We will not perform the service without the necessary receptacle in place.

Water: Within 70 feet with 3/4" garden hose fitting.

Tanks: Wine tank within 70’ with Tri Clover fitting (above ground level).
Sanitized tank.

Hoses: 1 1/2" or 2", sanitized, enough to reach the tanks.

Wine: Racked, blended, in tank.
Lot size: Minimum 500 gallons.
Wine temperature: Minimum 55° - 65° F
Brix: Max 10°
Note: No CO2, clarifying products, bentonite, seeds or pomace.
Turbidity: Less than 200 NTU

Caution: Maintain free SO2 level between 20 - 30 mg/l before and after treatment.

THIS TREATMENT IS NOT A FILTRATION: You need to filter the wine to remove the brettanomyces responsible for the off flavors.