Student Work

 

Refiltration reduction -- improvements in the filtration processes at E & J Gallo Winery Public

Downloadable Content

open in viewer

Filtration is an essential aspect of the winemaking process. If the filtration is inadequate or contamination is introduced during production, the wine must be refiltered. The refiltration problem at Gallo Modesto is significant, affecting approximately 11% of the filtered product annually. Most refiltrations occur due to high microorganism concentrations. The basic cause for high microorganism growth is the interaction of wine with oxygen and unsanitary equipment. This study explores methods for reducing the amount of refiltrations performed at Gallo Modesto.

  • This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
Creator
Publisher
Identifier
  • 03D019M
Advisor
Year
  • 2003
Center
Sponsor
Date created
  • 2003-01-01
Resource type
Major
Rights statement
License

Relationships

In Collection:

Items

Permanent link to this page: https://digital.wpi.edu/show/47429d20t