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

• Zinno, Anthony Julian
• Hammerschlag, Keith Peter
• Sulewski, Tom
• Starbard, Nathan Thomas

Publisher

• Worcester Polytechnic Institute

Identifier

• 03D019M

Advisor

• DiBiasio, David
• Nowick, Henry W.

Year

• 2003

Center

• Gallo-Modesto, California Project Center - MQP

Sponsor

• E & J Gallo Winery

Date created

• 2003-01-01

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright