It was 25 years ago when our Managing Director, Paul Baggio, first introduced ceramic cross-flow membrane technology to Australia. The initial machines installed at Australian Vintage Limited (AVL) and Yalumba in 2001 were procured for processing and filtering wines and juices. At the time, this was considered groundbreaking technology—something that would go on to revolutionise wine filtration and solids/lees recovery.

Fast forward to 2025, and we now stand at the frontier of a new generation of membrane technologies. These technologies are being rapidly adopted for wine and juice separation, clarification, stabilisation, and quality enhancement—while also significantly reducing the cost of vinification. Speaking to Grapegrower & Winemaker, managing director at FB Propak Paul Baggio explains the latest developments in filtration technologies.

What are the latest technological advancements related to winery membrane technologies?

Recent advancements in membrane technology have delivered an unprecedented range of purpose-designed membrane types—varying by pore size, material composition, and even electrical charge. These innovations enable far more targeted separation of wine filtrates and permeates, allowing for highly selective processing of winery juices, gases, and compounds at the molecular level.

Today, specific membranes can target molecules based on molecular weight cut-offs, enabling separation or adjustment of compounds like oxygen (O₂), carbon dioxide (CO₂), and hydrogen sulphide (H₂S). Some membranes can even facilitate alcohol removal from wine streams via osmosis—at around 50 kDa (kilodaltons, a measure of molecular weight)—presenting powerful new process efficiencies.

Ultrafiltration (UF) membranes are now available in precise molecular ranges, making it possible, for instance, to strip polymerised anthocyanins from red wines in a single pass, resulting in a clear, ethanol-rich liquid. Similarly, browned grape juice extracts—laden with oxidised catechins and polyphenols—can be clarified without the need for carbon treatment. This opens the door for wineries to reclaim and re-blend heavy press fractions more sustainably.

Perhaps the most exciting frontier is electro-membrane technology, which allows for stabilisation of potassium and calcium levels without cold stabilisation methods. These systems drastically reduce energy use, water consumption, and manual labour, representing a significant shift in how wineries manage quality and efficiency.

**Colour Management Membranes Trial For Rose**

How do these advancements improve the winemaking process?

The introduction of microfiltration and tangential crossflow technology more than 25 years ago was a transformative moment for the wine industry. The ability to take a wine from 500 NTU (Nephelometric Turbidity Unit) turbidity to less than 1.0—or even 0.5 NTU—in a single step drastically improved wine clarity and quality. These changes also brought immediate savings: reduced reliance on filter media, lower waste handling costs, less wine loss, and a decreased need for additives. This early success laid the groundwork for broader adoption of membrane technologies such as Reverse Osmosis (RO), Nanofiltration (NF), and Ultrafiltration (UF).

Today’s next-generation membranes deliver even more precise process control and efficiency. For example, winemakers can now adjust gas levels—such as dissolved oxygen or CO₂—directly in-line from the finished wine tank, and at ambient temperatures. Hydrogen sulphide concentrations can be reduced in-line, right before bottling, while CO₂ can be added with accuracy (e.g. 2 grams per litre), all contributing to improved wine consistency, extended shelf life, and heightened product stability.

Tartrate stabilisation can now also occur in-line, without the need for glycol chillers or ammonia refrigeration systems—eliminating energy-heavy, contact-and-hold methods and reducing the winery’s carbon footprint. These improvements are not just limited to finished wines; juice streams benefit equally, especially in terms of colour correction, polyphenol removal, and oxidation control. Regardless of winery size, these membrane treatments are a genuine game changer—enhancing quality, reducing costs, and streamlining operations.

Can you explain the R&D that has led to the development of this new technology?

The science behind electro-membrane tartrate stabilisation finds its roots in large-scale desalination technology. Much of the research and development throughout the 2000s focused on water purification—particularly the removal of salt and mineral concentrations from seawater and groundwater. These global R&D efforts laid the foundation for the adaptation of electromagnetic membranes, which can now be used in wine to selectively target and remove potassium and calcium ions by nucleation.

The commercial viability of this technology is no longer theoretical. Systems capable of treating up to 24,000 litres per hour are already installed at some of the largest wineries in Australia and New Zealand. With energy requirements as low as 0.02 kW/hr per thousand litres of wine, this technology is ideally suited for integration with renewable energy sources—a strategic priority for many wineries.

R&D has also driven innovation in gas management membranes, which are capable of removing dissolved CO₂ from wines stored at low temperatures. These membranes offer a more energy-efficient and less aroma-disruptive alternative to traditional tank sparging. They also enable pinpoint accuracy in gas concentration adjustments—meeting precise specifications demanded by contract bottlers—while reducing CO₂ consumption costs.

Ongoing research into colour membranes has gained momentum too, especially around the conversion of surplus red wine stocks into more marketable rosé styles or even clear ethanol bases for RTD production. Of particular note are developments targeting the removal of dark yellow catechins and oxidised polyphenol fractions during white juice extraction—potentially revolutionising white wine vinification from the very first stage of processing.

**Electro membrane wine stability unit**

What has been the feedback of producers who have adopted this technology?

The feedback from producers adopting these technologies has been overwhelmingly positive. Commercial-scale installations of gas management membrane systems, scaled ultrafiltration (UF) colour separation units, and electro-membrane tartrate stabilisation systems have all taken place within the past 6-12 months—and all are now operating successfully.

Their performance in live winery environments has validated both the reliability and return on investment of these innovations. The consistent, high-quality results—along with measurable energy, labour, and water savings—highlight just how transformative these molecular weight–specific membranes are for the Australian and New Zealand wine industries. For many producers, these systems are no longer viewed as experimental technologies but as essential tools for modern winemaking.

What are likely to be future trends for further improving filtration and membrane processing technologies?

Industry trends clearly point to a continued shortage of skilled labour across both the Australian and New Zealand wine sectors—a challenge that has been mounting for some time. As a result, the future of filtration and membrane technologies will focus heavily on automation, real-time data integration, and ease of use. Systems that require minimal operator input but deliver consistent, high-quality outcomes will be in high demand.

Beyond labour, the pressure to reduce energy costs and water consumption is intensifying. Filtration and membrane systems of the future will not just need to deliver better wine, but do so with a smaller environmental footprint. Expect to see increasing investment in smart processing plants capable of in-line adjustments—enabling real-time decision making with pinpoint accuracy. This level of control allows wineries to optimise production flows, free up valuable tank space, and respond to quality targets without the delays and waste associated with batch processing.

Ultimately, the trajectory is clear: future technologies will prioritise efficiency, sustainability, and automation—ensuring wineries can remain competitive while meeting the evolving demands of global markets and environmental regulations.

Have there been any specific advancements for membrane & filtration equipment used for production of NoLo wine?

Yes—significant advancements in membrane and filtration technologies have specifically supported the growing no- and low-alcohol (NoLo) wine segment. The development of nano-level membranes capable of selectively isolating ethanol has been a major breakthrough. These membranes allow winemakers to concentrate a permeate stream and reduce a wine’s final ABV% through osmotic dilution, while maintaining much of the original flavour profile.

This capability is especially valuable in the current market, where consumer demand for lower-alcohol options is on the rise. The ability for wineries to expand their portfolio to include NoLo wines is not only commercially strategic but essential for brand diversification and capturing new markets.

Additionally, the combination of reverse osmosis (RO) systems with colour-adjusting ultrafiltration (UF) membranes has opened up even more possibilities. Together, these technologies allow producers to fine-tune both alcohol levels and visual appeal—key factors in product development for this category. As a result, winemakers now have access to sophisticated tools that support the creation of premium-quality NoLo wines without compromising on taste, appearance, or brand identity.

**Ultrafiltration molecular weight selected membranes**

Have the industry’s current challenges resulted in winemakers considering more efficient systems for filtration and other membrane processes?

Absolutely. The ongoing challenges faced by the Australian wine industry—particularly the oversupply of red wine—have driven increased interest in more efficient membrane-based processing systems. Molecular weight-specific membrane technologies are now being adopted as a practical solution to rebalance wine inventories and create new product pathways.

A recent example includes the installation of a colour-adjusting ultrafiltration membrane system by one of New Zealand’s largest winemakers. This reflects a broader trend of producers seeking to refine the hue and visual appeal of wines such as Pinot Noir to meet shifting market expectations.

Beyond colour adjustment, investment in membranes that target polyphenol removal from heavy press fractions in white wine production is growing rapidly. These innovations enable winemakers to significantly improve wine quality at earlier stages in production—while also reducing the reliance on carbon treatments or other additives.

Ultimately, the adoption of advanced membrane technologies represents a proactive response to both economic pressures and evolving consumer expectations. Whether the goal is quality enhancement, inventory repurposing or cost containment, the industry is increasingly viewing membrane processing not as an optional upgrade, but as a necessary evolution.

Are there any other areas related to filtration technology that you would like to share?

Recent advancements in selected molecular weight and ultrafiltration membrane technologies are being adopted more rapidly than ever, thanks in large part to the proven success and operational ease of microfiltration systems already widely used in the wine industry. These new-generation membranes build on that legacy, offering not only clear and measurable results, but also simplicity of use, even for non-specialist operators.

With intuitive HMI interfaces (Human Machine Interfaces) and recipe-controlled processes, wineries can now achieve consistent, high-quality outcomes without requiring highly-skilled labour. This is particularly valuable at a time when workforce availability is limited, and production demands continue to rise.

The business case for adopting these technologies is increasingly compelling. Improved wine quality, reduced additive use, lower energy and water consumption, and enhanced labour efficiency all contribute to a strong return on investment. Membrane systems that enable real-time, in-line process adjustments offer wineries a modern toolset for staying competitive and responsive in a changing market.

In short, membrane filtration is no longer a niche or future-facing technology—it’s an essential part of the present-day winemaking toolkit, enabling producers to navigate current pressures while positioning themselves for future growth.

For more information about our range of winery filtration solutions please contact us HERE or visit our Winemaking page HERE.

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No longer niche: why membrane filtration is an essential part of modern winemaking