As you gather for the holiday season, there may be many spirits flowing—but are they filtered? Find out why it’s important to use a filter aid for beer and wine, and how minerals like diatomaceous earth can help.

Why Beer and Wine Needs Filtering

Next time you swirl a glass of wine or pour a pint of beer, notice the color, taste, and if there are any particles floating around. All of these elements are affected by filtration. Here are some reasons why filtering beer and wine is an important part of the production process:

• Clarity. Remove solid particles—such as yeast, proteins, and sediments—that form during fermentation. This results in a clear, visually consistent product.
• Flavor. Preserve a uniform taste and aroma by removing particles that can break down and spoil the product over time.
• Longevity. Increase shelf life by removing bacteria and active yeasts that could continue fermenting in the bottle.
• Quality. Products with clarity requirements need to consistently meet standards. Filtering helps achieve these benchmarks, especially for exports and large-scale distribution.

Depending on the method used, filtering can also be adjusted to achieve a more natural and full-bodied flavor. This is why the filtering method is just as important as the product itself.

Filter Aid Benefits

Filtering a liquid can be a complicated process when you’re trying to separate solid contaminants. There are many different filter aids to choose from, including both chemical and mechanical methods. Each option has different factors to consider, such as:

• Flow rate
• Desired clarity
• Uniformity
• Cost
• Ease of use

A filter aid features microscopic, irregularly shaped openings that help control the flow of liquid while trapping solids. Using a mineral filter aid is a mechanical process. Liquid flows through a porous filter and deposits the solids on the media. Diatomaceous earth is one effective filtration media option.

Why Use Diatomaceous Earth as a Filter Aid

Diatomaceous earth (DE) is widely used in filtering beer and wine. Made from the fossilized remains of diatoms, it’s a type of algae with intricate silica cell walls. These porous walls create an ideal surface for trapping particles—such as fine impurities, yeast, and other solids—without overly affecting the liquid’s flow rate.

Here are other reasons why DE is the chosen filter aid for the beer and wine industry.

• Neutral. DE is pH-neutral and chemically inert, so it doesn’t react with whatever liquid is being filtered or alter the acidity. This helps preserve the flavor, aroma, and character of the beer or wine.
• Cost-Effective. As a natural mineral, DE is widely available which makes it a relatively inexpensive and convenient choice for large and small-scale brewers and winemakers. Its effectiveness also allows for lower filtration costs over time.
• Customizable. There are various grades and sizes of DE, which makes it easier to tailor the filtration level to the specific needs of the beverage. Finer grades can be used for a more polished filtration, while coarser grades are suitable for heavier filtration.
• Compatible. DE works well with several types of filtration equipment. Its adaptability makes it a practical choice for different production scales and systems.

By using DE as a filter aid, brewers and winemakers can achieve a clear, stable product without compromising the beverage’s taste or aroma, making it a key component in high-quality beverage production.

Using Diatomaceous Earth as a Filter Aid

The process for using diatomaceous earth as a filter in beer and wine production starts with selecting the right grade. There is food- and beverage-grade diatomaceous earth available—just pick the desired particle size to filter out what you don’t want.

Using DE as a filter requires the use of a filter press system to hold the media while liquid passes through. All components of the system should be sanitized before use to avoid contamination.

At the start of the process, DE is mixed with water to create a slurry that coats the filter plates to ensure even filtering. As the liquid is being pumped through the filtration system, DE is also added periodically to prevent clogging and maintain clarity. The system’s pressure can be monitored throughout the process to determine when more DE needs to be added to assist with flow.

Once filtration is complete, the system is flushed to remove any residual DE and trapped particles. Properly dispose any used DE since it could contain trapped yeast particles. Then the system can be thoroughly cleaned for future use.

Choose Dicalite for Your DE Needs

When you’re ready to try DE for filtering beer, wine, and other liquids, Dicalite can help. As the leader of domestically produced diatomaceous earth, we have nearly 100 years of mining experience and the broadest range of DE products. Contact us for your free sample and to see for yourself what makes Dicalite Management Group a customer-first industrial minerals company. Then enjoy your clear, quality beverages this holiday season. Cheers! Contact us to request a free sample and speak with a knowledgeable representative to learn more.