GE P&W Electrodialysis (ED) for Tartrate Stabilization & pH Adjustment of Wine & Grape Juice - Manual

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CB1270EN.doc Apr-10
Customer
Benefits
Electromat* Electrodialysis (ED)
For Tartrate Stabilization & pH Adjustment of Wine & Grape Juice
GE focuses on improving our customers’ processes
and enhancing their products with our Electromat*
Electrodialysis (ED) and Bipolar Electrodialysis (BPED)
Systems. Our history in ED began in 1950 when
Ionics developed the first ED system. Acquired by
GE in 2005, Ionics and now GE have continued to
research and develop the technology over six
decades to improve its performance.
Description & Use
Wine and grape juice contain tartrates, which can
precipitate in the finished product if not removed.
Producers can use methods such as cold
stabilization and ion exchange to stabilize the
tartrates; however, ED technology provides many
advantages over these methods. The International
Wine Board (OIV) has recognized ED technology as
a “good oenological practice” for the treatment of
all wines.
In addition to tartrate removal, some producers
have specifications that require lowering pH. GE’s
Bipolar Electrodialysis (BPED) system can be used to
lower the pH and remove potassium.
Customer Benefits
Economical
• Increases customer profits, since no wine is lost
during the process.
• Continuous process that can be performed in-
line with bottling. No intermediate storage.
• No chemical regeneration required, reducing
chemical consumption and disposal.
• No capital investment in chillers and insulated
storage tanks.
• Lower energy consumption, ED uses
significantly less energy than cold stabilization.
• Can be made mobile so one system can provide
service to multiple vineyards
• Organic fouling resistant for lower operational
expense.
• Number of cell pairs in the ED stack can be
adjusted to optimize efficiency, as well as
operational and capital cost.
Speed
• Can be processed immediately, no time
required to grow crystals.
• No temperature changes. No refrigeration.